Recipes: Healthy Super Bowl Snacks

kale and avocado

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.

Cranberry-Chili Salsa
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
Ingredients:
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

Instructions:
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
Ingredients:
1 batch of kale
2 cups guacamole (homemade or store bought)

Instructions:
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.

Leave A Reply

Your email address will not be published.