Super Bowl of Snacks

US map with Google searches per state

 
Or plate of snacks… or tray of snacks….

There’s still time to make some deliciousness for the ever-popular Super Bowl party…

Find out what the most popular Super Bowl Sunday snack Google searches are for each of the 50 states.  (The map above is from the article.)

In Wisconsin, it appears that Buffalo Chicken Dip is the snack recipe to find!  Little did I know that when I posted a recipe here previously for Buffalo Chicken Dip.  It is also the snack searched for by Patriots fans in their home state.

Falcons fans in Georgia are looking for Pico de Gallo – also good!  No matter which team you are cheering for, there’s always a good reason to snack deliciously with something homemade.  What are your go-to/favorite Super Bowl Sunday snacks?

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Recipe: Chettinad Tomato Lentils

I have to recommend the recipes in The Curry Bible by Jacki Passmore; we’ve tried a few so far and they’ve been excellent quality and variety-wise.  The base spice mix for this curry (from pg. 90) is my favorite so far.  There are so many curries, and they go beyond the pre-bottled store curries for sure.  We have made this recipe several times, and it is a pleasant mix of hot and spice.  It could very easily be made hotter with more/other peppers.  We’ve modified the original to be less hot to work for both of our palates.  (I’m more of a heat fan.)   The original calls for chicken as the main ingredient, but I wanted to give lentils a try as an alternate option; it’s also a little more affordable.  The lentils also hold up well in the curry, even as they are already cooked. (I was a little nervous it would be mush.)

1 lb lentils, made according to package directions

3 dried red chilies, seeds removed (I used 1 each of guajillo, ancho, and mulato chiles)

1 1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

4 teaspoons cardamom

3/4 teaspoon cloves

1 teaspoon cinnamon

1/2 teaspoon fennel seeds

1 tablespoon salt

7oz dried coconut (unsweetened)

Oil (I used olive)

1 large onion

4 cloves garlic

1/4 teaspoon ginger

1 1/2 teaspoon star anise

6 oz tomato paste (I used the whole 12 oz can to use it up.)

2-3 cups water

2 tomatoes

1 fresh chili pepper (I used Poblano)

Additional salt to taste

Lemon juice

Make the lentils in a pot according to package directions.  (Ours were at medium heat – simmer/boil for about 20 minutes, and they were tender.)  While lentils are cooking, prepare the curry. (When the lentils are done, remove from heat and drain.)  Roast the coriander seeds in a pan on medium-low heat for a minute or two and remove from heat.  Put the deseeded peppers, roasted coriander, peppercorns, cardamom, cloves, cinnamon, fennel seeds, and salt in a blender and blend to a powder.  Add coconut and blend until fine.

Curry powder mix

Curry powder mix

 

 

 

 

 

 

 

 

Heat the oil in a pan.  Chop the onion and add to the pan.  Let cook for a few minutes, stirring as needed.  (The onions don’t need to be completely soft.)

Onions in the pan

 

 

 

 

 

 

Crush the garlic- (a garlic press works well) and add to pan with the onion.  Add the ginger.  Don’t let the garlic cook too long- you don’t want it to burn.  Add the star anise and tomato paste.

Tomato paste added

 

 

 

 

 

 

Stir in the cooked lentils slowly.  Add the water- you don’t want soup, but you don’t want it to burn.  Keep stirring frequently to prevent sticking.

Lentils added

 

 

 

 

 

I chopped and added the tomatoes and chili pepper at this point (you may want to wear gloves with the pepper), but depending on how cooked you would like them, you could add them earlier.

Tomatoes and pepper added

 

 

 

 

 

 

Almost done!  I cooked the mixture with the added vegetables for about 5 minutes more, so they were not cooked completely through.  Keep stirring as needed, and add more water if needed so that the lentils do not stick to the pan.  Season with additional salt to taste, and top with a splash of  lemon juice.

Finished dinner!

 

 

 

 

 

 

Enjoy!!! Remember to have fun and experiment with curry!

 

Also, here are some quick general spice equivalents, if you have whole spices:

1 stick cinnamon= 1 teaspoon

1 pod cardamom= 1 teaspoon

1/4″ piece ginger= 1/4 teaspoon

1 star anise pod= 1/2 teaspoon

1 whole clove= 1/4 teaspoon

All About the Wings…

Buffalo Wings (from Tasting Table)

Buffalo Wings (from Tasting Table)

The Super Bowl is one of the biggest venues for the home preparation (or takeout, I suppose) of chicken wings.  Learn the tips to make the best wings (and you can even make them healthier, if that’s your inclination).  There’s no limit to what you can do with recipes and sauces.  While there is conjecture about the best approach, sometimes nothing beats a classic.  Enjoy!!!

Game Day! (Chicken Wing Dip Recipe)

http://en.wikipedia.org/wiki/File:Football_signed_by_Gerald_R._Ford.jpg

Football

If you are a football fan (or a commercials fan), you might be watching a certain game today.  If you are having/going to a party, it’s not too late to make a tasty snack!  While this one likely won’t win any health awards, we’ve made it several times.  (We received the recipe from a friend.)  It’s quick too: Chicken Wing Dip!  While no actual chicken wings were used in the recipe, it has the flavor.

Chicken Wing Dip

1 cup ranch dressing (or blue cheese dressing)

1 cup Red Buffalo Wing sauce (any wing sauce of your choice will do)

2 cups shredded cheddar cheese

2 bricks softened cream cheese

2 cups shredded cooked chicken (chicken breasts work well)

Bag of sturdy chips/crackers for dip (we use pita chips)

Heat oven to 350 degrees.  Set a pot of water to a roiling boil and boil chicken breasts for 20 minutes.  Break apart so chicken is shredded.

Mix all ingredients and put in a 13×9 pan.  Sprinkle extra cheddar cheese on top.  Bake at 350 for 25 minutes or until bubbly.  Use chips/crackers for dipping.  Enjoy!