Healthy fan fare for the big game

The Hamilton Spectator - - GO - HEALTHYEATING.ORG Source: Cal­i­for­nia Straw­berry Com­mis­sion

Whether you’re a foot­ball fan or just en­joy hav­ing friends over to play a board game, pre­pare fun, healthy fare to please a crowd. Not much of a sports fan or game player? These play­ful recipes can be mixed and matched for nu­tri­tious fam­ily meals any night of the week or for any kind of gath­er­ing. Get your “Su­per” game on with a fea­tured fam­ily meal of Whole Wheat Flat­bread with Ap­ples and Gor­gonzola, White Bean and Pesto Dip and Straw­berry Orange Cups. Feed a crowd or an en­tire team with other fun recipes like Red Edge Roll-Ups, Touch­down Taco Salad, Cheesy Bread Twists and Kale + Spinach Chips.

WHOLE WHEAT FLAT­BREAD WITH AP­PLES AND GOR­GONZOLA

Num­ber of serv­ings: 6 To­tal prepa­ra­tion time: more than 2 hours Ac­tual cook­ing time: 15 to 30 min­utes

INGREDIENTS: Dough ingredients: 3/4 cup un­bleached flour, plus more for dust­ing 3/4 cup whole wheat flour 1/2 en­ve­lope (about 1 1/4 tea­spoons) ac­tive dry yeast 1 tea­spoon kosher or sea salt 1/2 to 2/3 cup warm wa­ter 1 1/2 ta­ble­spoons olive oil

FLAT­BREAD INGREDIENTS: 1 to 1 1/2 pounds pre­pared whole wheat pizza dough (see recipe be­low) 1/3 cup chopped wal­nuts 5 ounces Gor­gonzola cheese 1/3 cup light cream Olive oil to driz­zle 2 large firm-sweet ap­ples, such as pink lady, Hon­ey­crisp, or Jon­agold, skin on, cored and cut into 1/4-inch wedges Kosher or sea salt to sprin­kle Freshly ground black pep­per 2 ounces baby arugula leaves

PREPA­RA­TION: To make the dough: In the bowl of a stand­ing mixer fit­ted with the pad­dle at­tach­ment (or the con­tainer of a food pro­ces­sor), com­bine the flours, yeast and salt. Put the wa­ter in a small bowl and pour in the oil. Turn the mixer on low (or pulse the food pro­ces­sor) while you slowly driz­zle in 1 cup of the wa­ter-oil mix­ture. A shaggy dough will be­gin to form. Con­tinue adding ad­di­tional wa­ter to the mix­ture, 2 ta­ble­spoons at a time, un­til the mix­ture forms a ball of dough. Turn the dough onto a floured work sur­face and knead for about a minute to form a smooth ball. Trans­fer to a bowl and cover with plas­tic wrap; let rise un­til dou­bled, about 1 to 2 hours. De­flate dough and trans­fer to a floured sur­face. Sprin­kle with a lit­tle flour, cover with plas­tic wrap, and let rest for 20 min­utes. To make the flat­bread: Pre­heat the oven to 450 F and set a rack to the lower po­si­tion. Line a rimmed bak­ing sheet with parch­ment pa­per and press the dough out in the pan to cover most of the bot­tom. Cover with plas­tic and set aside. Put the wal­nuts in a heavy-bot­tomed skil­let on low heat and toast, stir­ring oc­ca­sion­ally, un­til golden brown, about 10 min­utes. Mean­while, with a stand­ing or elec­tric mixer, beat the Gor­gonzola with the cream to form a thick paste. Un­cover the dough and press it out again so that it cov­ers the bot­tom of your pan. Driz­zle lightly with olive oil, then use a ta­ble­spoon to dot the dough all over with dol­lops of the Gor­gonzola cream. Ar­range the ap­ple slices over all, then sprin­kle with wal­nuts, salt and pep­per. Driz­zle with a lit­tle more oil, then trans­fer to the oven and bake, turn­ing the pan once, un­til crust is browned and top­pings are bub­bling, about 18 to 22 min­utes. Sprin­kle with arugula leaves and serve.

COOK’S NOTES: Save time by pre­par­ing the dough the night be­fore. Re­duce the salt in the dough by half to cut the sodium in this en­tree.

Source: USAp­ple

WHITE BEAN AND PESTO DIP

Num­ber of serv­ings: 6 To­tal prepa­ra­tion time: less than 15 min­utes Ac­tual cook­ing time: less than 15 min­utes

INGREDIENTS: 1 1/2 cups Can­nellini beans (or small white beans) cooked and drained or canned 3 ta­ble­spoons pesto 1 gar­lic clove, finely minced 1 ta­ble­spoon chopped fresh basil

PREPA­RA­TION: Purée beans, pesto, and gar­lic in a food pro­ces­sor. Mix in the basil. Serve with sesame snack sticks, baguette slices or pita wedges that have been brushed lightly with olive oil and toasted in the oven, or as­sorted cru­dités.

Source: Janet Basta

STRAW­BERRY ORANGE CUPS

Num­ber of serv­ings: 6 To­tal prepa­ra­tion time: less than 15 min­utes Ac­tual cook­ing time: 2 hours

INGREDIENTS: 1 pint bas­ket Cal­i­for­nia straw­ber­ries 1 en­ve­lope un­flavoured gelatin 2 ta­ble­spoons cool wa­ter 2 ta­ble­spoons boil­ing wa­ter 1/2 cup frozen orange juice con­cen­trate, thawed 1 1/2 cups fat-free milk 1 tea­spoon vanilla ex­tract 1 ta­ble­spoon sugar (op­tional)

PREPA­RA­TION: Wash the straw­ber­ries and re­move the stems. Cut half of them into thin slices and place them in the bot­tom of six, 8-ounce cus­tard cups, di­vid­ing equally. Soften the gelatin in the cool wa­ter for 5 min­utes. Add the boil­ing wa­ter to the soft­ened gelatin and stir un­til com­pletely dis­solved. Com­bine the orange juice con­cen­trate, milk, vanilla and sugar, and mix well. Stir in the dis­solved gelatin and pour the mix­ture over the sliced straw­ber­ries in the cus­tard cups. Place in the re­frig­er­a­tor for about 2 hours, or un­til com­pletely jelled. Halve the re­main­ing straw­ber­ries; di­vide equally among cups. Gar­nish with ad­di­tional whole straw­ber­ries if de­sired. Makes 6 serv­ings

COOK’S NOTES: Kids can help wash and re­move stems from berries, ar­range slices in cups, stir gelatin, mea­sure and com­bine ingredients and keep track of time for cool­ing and set­ting. Kids can also ar­range berries on the tops of the set cups.

HANDOUT, TNS

Whole Wheat Flat­bread with Ap­ples and Gor­gonzola.

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