Super Bowl Eats

While the U.S. Figure Skating Championships are my Super Bowl, the Caveman’s Super Bowl is, well the Super Bowl, even if the Bears (as usual) aren’t playing. There’s been wagering: so far a Monster High doll and a party dress are on the line. Thing 1 is siding with the psychic manatee and taking New England while Thing 2 is sticking with Seattle. Since we’ve been vortexing for way too long and the kids are finally back to school after their 3rd ‘winter break’, I’ve been logging some hours in the kitchen, busting out of a cooking rut. Here are some dishes that might be making an appearance on Super Bowl Sunday:

This dip is a family favorite I’ve been making since the beginning of time. Serve with veggies, pita chips, whatever you like. It’s also great on sandwiches and in wraps.
Roasted Red Pepper Dip

• 2 red bell peppers, roasted (use jarred if you want)
• 1 plum tomato, seeded and chopped
• 1/2C each, Greek Yogurt and toasted sliced almonds (toast your own or buy them already toasted)
• 2T balsamic vinegar
• 1 clove garlic
• 1/2t sea salt
• 2T extra virgin olive oil

Place everything except olive oil in a blender and whiz it up. Puree until smooth. Drizzle in oil while blender is running. So easy and so good. Makes 1-1/2 Cups

I swear Elf4Health is the challenge that keeps on giving. One of the many prizes was a subscription to Cook Smarts, an online weekly recipe/meal planner. When I saw this recipe, I knew I had to try it. I became a fan of cauliflower rice when I made my first cauliflower crust pizza. And with the Caveman being all Paleo all the time, a beanless chili fit the bill. Honestly, I think you could use your favorite chili recipe and just roast up some squash, make cauliflower rice and serve it with that. The squash and cauliflower lend the dish a certain sweetness that is unexpectedly tasty.

Chili with Butternut Squash & Cauliflower Rice

• Butternut squash – 1/2 of a 3 lb. squash, peeled & chopped into 1/2″ cubes
• Bacon – 6 slices, chopped (I went w/3 thick slices)
• Garlic – 4 cloves, minced
• Red onion – 1, diced
• Green onions – 3 stalks, chopped
• Olive oil – 2 tbs.
• Lean ground beef (or other ground meat) – 1 lb. (Use grassfed beef if possible)
• Diced tomatoes – 1 can, drained
• Cumin – 1 1/2 tsp.
• Paprika – 1 1/2 tsp.
• Chili powder or cayenne – to taste (Add more for more heat)
• Apple cider vinegar – 2 1/2 tbs.

Cauliflower Rice

• Cauliflower – 1 head (Florets chopped)

Throw the florets in a food processor and pulse until rice-like. Microwave 5 minutes until soft. If you’re microwave free as I am, just steam the cauliflower bits for 10-15 minutes and wring out any excess moisture in a dish cloth.

amounts are for 4 servings

Heat a Dutch oven over medium-high heat. Add in bacon pieces and saute until bacon’s browned on the edges. Add in onions, garlic, and white parts of green onion and saute until softened, ~3 minutes. Next add in beef, breaking up into smaller pieces with a wooden spoon. Season to taste with salt and pepper.
Add in cumin, paprika, chili powder, apple cider vinegar, and tomatoes. Stir to mix. Bring to a boil and then simmer for 10 to 12 minutes, letting flavors build and absorb.
Serve chili topped with butternut squash and chopped green onions. Spoon over your cauliflower rice.

…..aaannnnnd let’s top it off with this blast from the past. Remember when I reformed the slutty brownie? No? It wasn’t easy but somebody had to do it. My version is kind of a chocolate chip bar, peanut butter cookie and brownie all smushed into one.  Maybe Girl Next Door Brownies would be a better name. Yes, let’s call them that. Find my Girl Next Door Brownie recipe here.

What are your Super Bowl plans? What will you be eating on game day?