Health & Fitness

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Bowl Time

Your Super Bowl party should be delicious!

Annabel Cohen
Special to the Jewish News

T

he Super Bowl is the U.S. spectator
sports event of the year with esti-
mates of nearly 100 million viewers.
Whether you're attending a football bash or
simply holing up at home in front of your
giant flat-screen, chances are there will be
food involved. This year's date: Feb. 6.
I think it would be great fun to serve
Super Bowl food in, well, bowls. Big bowls
of steamy, spicy chili (Texas-style: bean-free
with hunks of beef) or vegetarian with white
beans and Italian farro, a whole-wheat grain.
Add a big salad bowl of chopped greens and
vegetables with fresh herbs.
Another big bowl of sweet and sticky
chicken wings, another with crispy, seeded
lavash chips and a snack bowl brimming
with healthy, crunchy, roasted garbanzo
beans are unusual, yet fan-friendly eats that
will score big.

Texas Chunky
Chili Con Carne
1 /4 cup olive oil (not extra-virgin)
2 pounds stew beef (chuck roast), cut into
1 /2-inch chunks
Kosher salt and pepper to taste
3 cups chopped onion
1 Tbsp. minced garlic
1 green bell pepper, chopped
1 Tbsp. minced jalapeflo pepper
4 cups (1 quart) beef stock or broth
1 can (28 oz.) diced tomatoes with juice
1 bottle (about 12 oz.) beer, any kind
3 Tbsp. red wine vinegar
2 tsp. ground cumin
1 /2 tsp. ground cayenne pepper, or to taste
2 Tbsp. mild or medium chili powder
2 Tbsp. fresh oregano leaves (plus extra
stems, garnish)
1 /2 cup fresh chopped cilantro, garnish
1 /2 cup chopped scallions, garnish

Heat oil to hot in a large pot over high heat.
Season the beef with salt and pepper. Add
the beef to the pot and brown on all sides.
Transfer to a dish and set aside.
In the same pot (do not clean), add the
onions and garlic and saute for 3 minutes.
Add the bell pepper and jalapeno and sauté
for 2 minutes more. Add the beef back to the
pot and stir well.
Add the stock, tomatoes, beer, vinegar,
cumin, cayenne, chili powder and oregano

and bring to a boil. Reduce heat to simmer,
cover and cook until the beef is tender (11/2
hours or so), adding salt and pepper to taste
during the last half hour of cooking. Keep
warm until ready to serve. Garnish with
scallions and fresh cilantro. Makes 8 or more
servings.

Vegetarian Farro
and White Bean Chili
2 Tbsp. olive oil or butter
1 1/2 cups chopped onions
1 Tbsp. minced garlic
1 1/2 cups chopped carrots
1 yellow bell pepper, chopped
1 cup chopped celery
1 Tbsp. minced andio, guajillo, or other
hot chile
1-2 Tbsp. mild or medium chili powder
1 tsp. ground cumin
1 /2 tsp. ground coriander
1 /4 tsp. caraway seeds
2 cans (28 oz.) seasoned Italian diced
tomatoes with juice
2 cans (about 15 oz. each) cooked Great
Northern or cannellini beans, drained
6 cups vegetable broth or stock
Salt and pepper to taste
1 cup uncooked pearled farro
1 /2 cup chopped scallions, garnish

Heat oil in large soup pot over medium-high
heat. Add onions, garlic, carrots, bell pepper
celery and hot chile pepper. Cook until soft-
ened and beginning to color, about 6-8 min-
utes. Stir in the spices and cool for 1 minute
more. Add tomatoes, beans and broth Cook
until fragrant, about 1 minute. Add beans
tomatoes, stock and water if needed to cover
the vegetables and bring to a boil. Reduce
heat to simmer, cover and cook for one hour.
Add salt and pepper to taste.
Stir in the farro, raise the heat and bring
to a boil again. Reduce heat to simmer again,
cover and cook for 30 minutes more, until
the farro is just tender (If the chili is too
thick, add more liquid to reach the desired
consistency (if you need to reheat, you may
need to add more liquid. Adjust seasonings
to taste again. Just before serving, stir in the
lemon juice. Serve garnished with scallions.
Makes 8 servings.

Touchdown Chopped Salad
Salad
1 cup frozen peas, thawed
1 cup cooked garbanzo beans (canned,

drained is fine)
1 cup frozen corn ker-
nels, thawed (canned,
drained is fine)
1 cup 1/4-inch diced,
seeded cucumber
1 cup chopped fresh
basil or dill, not packed
1 cup chopped scal-
lions, white and green
parts
12 cups (about 2 heads) Romaine lettuce,
cut into 1-inch pieces
1 /2 cup fresh grated Parmesan cheese
Dressing.
1 /2 cup olive oil
1 /4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. dried parsley
1 tsp. dried oregano
2 tsp. sugar
1 /2 tsp. kosher salt
1 /2 tsp. ground black pepper
Combine all the salad ingredients EXCEPT
lettuce in a large bowl and toss well. Whisk
together the dressing ingredients and pour
HALF of the dressing over the salad and toss
well. Chill until ready to serve, up to several
hours ahead. Just before serving, add the
lettuce and toss well, adding more or all of
the dressing to taste. Transfer to a large salad
bowl and serve. Makes 8 or more servings.

Brown Sugar Glazed Lemon
Ginger Chicken Wings
5 pounds chicken wings
1 tsp. fresh grated lemon zest or peel
1 /4 cup lemon juice
1 11/2cups white wine
1 /4 cup olive oil
1 Tbsp. minced ginger
i/2 tsp. salt
1 /2 tsp. pepper
Glaze:
1 /2 cup soy sauce
1 /4 cup ketchup
2 tsp. minced garlic
1 cup brown sugar
1 /2 tsp. red pepper flakes
Cut wings into two at the joints (you will
end up with one half of the wings that look
like tiny drumsticks and another half that is
flatter and pointy). Cut off and discard wing
tips.
Place wings in large bowl. Add the mari-
nade ingredients and toss well. Place wings
in a large zipper bag and marinate them

several hours to overnight.
Preheat oven to 375E Spray a rimmed
baking sheet well with nonstick cooking
spray (or line with nonstick foil). Remove the
wings from the marinade and arrange on the
baking sheet. Bake for 20-minutes.
Meanwhile, combine the glaze ingredients
in a small saucepan over medium heat.
Cook, stirring, until the sugar is dissolved.
Set aside.
Remove the baking sheet from the oven
and carefully tip the pan to remove any col-
lected juices from the pan. Return to the
oven and brush the glaze over. Cook for 15
minutes, turn over the wings and brush the
glaze on the top. Return the pan to the oven
and cook until the wings are caramelized,
about 20-30 minutes more. Transfer to a
serving bowl and serve hot, warm or at room
temperature.

Baked Seeded Lavash Chips
Serve these as-is or for dipping in your
favorite hummus, guacamole, salsa or other
dip. I make a lot because they're real crowd
pleasers.
Large rectangular or round lavash sand-
wich wraps or flour tortillas
Olive oil for brushing on lavash
Kosher salt to taste
One or more of the following toppings:
Granulated garlic
Poppy seeds
Flax seeds
Sesame seeds
Preheat oven to 400F. Line a rimmed baking
sheet with parchment or foil. Arrange one
lavash on the baking sheet.
Brush the top of each lavash lightly with
olive oil. Sprinkle very lightly with salt.
Sprinkle lightly with any, some, or all of
the "toppings." Bake for 5 minutes or until
lightly golden (different lavash brands are
of varied thicknesses, so they may need
more baking time). Allow to cool and break
into large pieces. Repeat with as many
lavash as you wish. LJ

February 3 • 2011

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