Week 35: Superbowl LIV Snacks
It's Superbowl time! Superbowl snacks typically consist of fried, greasy offerings. But with Moutoux, it is so easy to elevate and clean up your party food without missing a beat. Enjoy the 54th Superbowl championship game, the San Francisco 49ers versus the Kansas City Chiefs, while eating these farm-inspired goodies!
LOADED POTATO SKIN NACHOS
4-6 medium potatoes, scrubbed and thinly sliced
1 TBSP olive oil
1 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1 pack ground beef
1 TBSP taco seasoning
1 (8-ounce) package cheddar cheese, shredded
1 (8-ounce) package Mozzarella cheese, shredded
1/2 cup corn*
1/3 cup black beans, cooked* (1 TBSP dry beans)
8 oz jar of preserved salsa* (see Week 12 post)
1 watermelon radish, very thinly slices and chopped into quarters*
1/2 kohlrabi, peeled and shredded*
Preheat oven to 425º F.
Line baking sheet with parchment paper. Arrange potato slices in a single layer on the parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake until tender throughout, about 30 minutes.
Meanwhile, brown the ground beef in a medium skillet set over medium heat. Stir in the taco seasoning. Spoon the browned and seasoned meat over the baked potato skins. Top with cheeses and broil until the cheeses have melted, about 3 to 5 minutes.
Remove from the oven and add your toppings of choice.
Notes: *All toppings optional, to taste.
GRILL-ABLE VEGGIE BURGERS WITH SWEET POTATO FRIES & CARAMELIZED ONIONS
1 cup cooked brown rice (1/4 cup dried)
1.5 cups cooked black beans; well rinsed, drained and patted dry (1/2 cup dried)
1 cup raw walnuts (or sub bread crumbs)
1/2 Tbsp oil (plus more for cooking)
3/4 cup onion, finely diced
1 Tbsp each chili powder, cumin powder, and smoked paprika
1/2 tsp each sea salt and black pepper (plus more for coating burgers)
1 Tbsp coconut or brown sugar
1/3 cup panko bread crumbs
3-4 Tbsp BBQ sauce
Sweet Potato Fries:
4 sweet potatoes, cut into matchsticks (use 1/2 white and 1/2 orange if you're fancy)
4 tablespoon olive oil plus more for cooking
1 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
kosher salt and black pepper
See Week 24
To make the fries. Preheat the oven to 425F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.
Meanwhile, heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Remove from skillet and let cool.
Heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender/food processor with chili powder, cumin, smoked paprika, salt, pepper and sugar and blend until a fine meal is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties, or form 10 smaller burgers. Slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat, add just enough oil to lightly coat the bottom of your skillet.
Add burgers to grill or skillet , cooking for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side. Remove burgers from heat to let cool slightly, and prepare toppings/sides.
Serve burgers as is, or on toasted buns with desired toppings.
PEANUT BUTTER CHICKPEA BLONDIES
1.5 cups chickpeas, cooked (3/4 cup dried)
5 Tbsp. pure maple syrup
1/2 cup + 1 Tbsp. natural peanut butter
1 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt (add extra 1/8 tsp. if using unsalted peanut butter)
1/2 cup semisweet or dark chocolate chips
Preheat oven to 350 degrees.
Add chickpeas, maple syrup, peanut butter, and vanilla to a blender or food processor.
Blend until smooth, and then add salt, baking powder, and baking soda, and blend again.
Stir in chocolate chips.
Line an 8x8 baking dish with parchment paper and spread cookie dough into an even layer. Sprinkle a few extra chocolate chips on top.
Bake for 22-25 minutes, until the top is just beginning to slightly brown or a toothpick inserted in the middle comes out mostly clean.
Notes: Although typical cookies and blondies taste great when they're super gooey, you can taste the chickpeas in these blondies if they are not baked long enough. So, slightly under-baked, but not too gooey, is ideal.