Whether you’re a cheese head or a terrible towel for some of us (153.4 million est. total world-wide for Superbowl XLIV according to the Nielsen rating) the best thing about this coming Sunday, after the excuse to sit on the couch for 6 hours, is all the yummy food we get to indulge in once a year: potato chips, guacamole, chili, mac & cheese, waffles (waffles?), chicken wings, etc. – and the best part is I don’t cook any of it. This weekend I head up to the lovely Bay Area for SBS (Super Bowl Sunday), a tradition in our family since the birth of my grand-kids. I’m looking forward to cuddling with my grand-kids on the couch, trying to explain what an ‘on-side kick’ is to my grand-daughter and enjoying my wonderful son-in-law’s menu for the day.
Maybe someone can explain to me what the Black Eyed Peas are and what they have to do with football?
This week I share with you some of our favorites. All recipes are credited to their origin and linked where possible. Enjoy! And pass the chips.
Turkey Chili
Ingredients
- Nonstick olive oil spray
- 1 large onion, chopped
- 2 medium-size red bell peppers, chopped
- 6 garlic cloves, chopped
- 2 pounds ground turkey
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 3 15-ounce cans pinto beans, drained
- 1 28-ounce can diced tomatoes in juice
- 3 cups canned low-salt chicken broth
- 1 ounce semisweet chocolate, chopped
Prep:
Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Bonus Recipe for today:
Best Yeasted Waffles Ever
by Sheryl Cababa who blogs Crispy Waffles
Ingredients
2 cups flour
1-1/2 tsp instant yeast (not ‘active dry’. If using active dry yeast, make sure to proof it first)
1 stick melted butter (1/2 cup or 110 grams)
2 cups warm milk (heated to about 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt
The night before:
- Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
- Combine the melted butter and milk. Add the mixture to the dry ingredients.
- Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
- Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)
The next morning:
- Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
- Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
