Instead of stuffing your face with greasy, calorie-laden foods this Super Bowl Sunday, try one of these healthy, nutritious dips from the Valley’s own True Food Kitchen.
Combine roasted chiles with cranberries in this zippy, Mexican-inspired relish. For an appetizer, spread some on pieces of crisp bread or serve with carrot and celery sticks.
Recipe makes 2 ½ cups
1 red bell pepper
2 poblano chiles
1/3 cup evaporated cane sugar
¼ cup freshly squeezed orange juice
2 cups fresh or thawed frozen cranberries, coarsely chopped
1/3 cup toasted and chopped hazelnuts (Heat oven to 350 degrees and bake for 10 minutes. Alternatively, cook in a saucepan over medium heat, moving every 1-2 minutes. When you can smell the nuts and they color slightly, they are done. NOTE: Toasted nuts quickly go rancid, use soon after preparing them.)
2 tablespoons freshly grated orange zest
1/3 cup chopped fresh cilantro
1. Roast the red bell pepper and poblano chiles by placing them over a gas flame or under a preheated broiler until blackened on all sides. Transfer to a bowl and cover with plastic wrap. Let them sit until they are cool enough to handle. Using your hands, peel off the skins and remove the seeds. It’s okay if a bit of the blackened skin remains. Chop peppers into small pieces.
2. In a saucepan over medium heat, combine the sugar and juice, stirring until the sugar dissolves. Add the cranberries and cook for 1 to 2 minutes. Transfer to a bowl and let cool to room temperature,
3. Combine the roasted red bell peppers, poblano chiles, hazelnuts, and orange zest with the cranberry mixture. Cover and refrigerate for up to 2 days. Stir in cilantro just before serving.
Kale and Avocado Dip
1 batch of kale
2 cups guacamole (homemade or store bought)
Take 1 or 2 kale leaves and blanch them in salted water. Cook in a saucepan for 1 to 2 minutes then shock in ice water to stop cooking. Mince the kale leaves and add to your favorite guacamole.