Healthy fan fare for the big game
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.
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.
Whole Wheat Flatbread with Apples and Gorgonzola.