You could have read the headline and thought this article has nothing to do with me nor the life I lead, in which case check out this round up of our favorite fall sweaters. You could also have read the headline and thought unfortunately, this headline has to do with me, though I wish it didn’t. So you’ve got a significant other that loves football? We get it.
Or, you’re a football fan, in which case we commend you, as we still have trouble wrapping our heads around the concept of a first down, but we didn’t mention that to Cam Newton. Whoever you are, the start of Sunday night football means unhealthy recipes, greasy bar food, and a sport you’re either on board with, not on board with or simply completely indifferent to. So why not get into it in terms of food? Here’s a roundup of recipes perfect for football Sunday, as well as an excuse for some of you to be in the kitchen, glass of wine in hand, as the game goes on…
From Candice Kumai
1 pound raw cashews (about 3 cups)
1 tablespoon coconut oil, plus 1 teaspoon, melted (mmmm yum!)
2 tablespoons reduced-sodium tamari soy sauce
1 tablespoon dried oregano
2 tablespoons granulated garlic powder
1 tablespoon dried dill
½ teaspoon spirulina powder (optional)
Preheat the oven to 375˚F. Place the nuts on an ungreased baking sheet and pre-roast for 8 to 10 minutes until slightly golden. Remove from the oven and let cool. Reduce the oven temperature to 350˚F. Line baking sheets with parchment paper.
To a medium bowl, add the melted unrefined coconut oil, tamari soy sauce, 2 teaspoons of the dried oregano, 1 tablespoon of the garlic powder, and 2 teaspoons of the dried dill and mix well to combine. Add the cooled nuts to the bowl and toss well to coat.
Transfer the nuts to the lined baking sheets and bake in the oven at 350˚F for 10 minutes.
Remove the nuts from the oven and sprinkle with the remaining 1 teaspoon oregano,
1 tablespoon garlic powder, 1 teaspoon dried dill, and the spirulina powder, if using.
Return the nuts to the oven for 2 additional minutes.
These nuts are delicious warm, but can also be stored in an airtight container for up to 2 weeks.
From Kelly Rutherford, Actress
Buy 3 dozen mushrooms
Wash and remove stems
Turn mushroom caps upside down on baking tray
Salt and Pepper the caps
Stuff with Jimmy Dean spicy sausage
Broil until sausage is browned. Voila!
MINI Burgers with Ramen
From Jamie Bissonnette
Makes 6 Burgers
12 oz Dry Aged Beef, Ground
6 Martins Potato Rolls, 2oz
2 cups Ramen Mayo, recipe to follow
1 cup Pickled Mustard Seeds, recipe to follow
1 head Little Gem Lettuce
3 slices Yellow American cheese
1 Instant Ramen, spicy seafood flavor
¼ cup Chili threads
Open the ramen. Take the seaweed packet (not the soup base powder), and add this to the meat. Mix to combine. Form the meat into six 2 oz patties. Reserve.
Take 2 cups of your favorite aioli recipe or store-bought mayo, and add the soup powder from the ramen packet. Season with ¼ of a lime, zest and juice. Add 2 Tbsp. Sliced Scallions. Reserve.
Pickled Mustard Seeds:
1 cup Yellow mustard seeds
3 cups Water
2 cups Rice wine vinegar
2 cups Sugar
Combine all ingredients in a sauce pan. Bring to a simmer, and let cook just below the boil for 1 hour. Cool in the liquid.
Season the meat on both sides, with salt and fresh black pepper.
Grill or pan fry to desired doneness. I like Medium Rare to Medium.
While the burgers are grilling, toast the potato rolls on the grill.
Crumble the instant ramen, and put a tablespoon of the crumble on the bottom of the burger roll.
Remove the burgers and place on top of the crumbled ramen on the bottom bun.
Top the burger with ½ of a slice of the cheese, then with the mustard seed. On the other side of the roll, place a piece of lettuce, some mayo, and chili thread.
One Pot Sticky Chicken Wings
From Andrew Zimmern
32 very large chicken drummies (drumsticks), or two-joint segments that have been separated
1/3 cup sake
1/3 cup water
4 large thin slices fresh ginger
1/3 cup soy sauce
4T brown sugar
1 dried hot chile
4T oyster sauce
2 star anise buds
Place a 14-inch, non-stick sauté pan over high heat.
Add the chicken and dry-sear to brown the chicken.
Add the remaining ingredients and bring to a simmer.
Cook, covered for about 5 minutes.
Uncover, and simmer until pan is almost “dry”, tossing frequently to coat wings.
Skim off fat if you like, and serve, garnishing with scallion shavings and sesame seeds.
Healthier Chocolate Chip Cookies
1 cup coconut date sugar
1/4 cup honey
1 cup cold coconut oil
1 tsp vanilla
2 cups rolled oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cups semi-sweet chocolate chips
3/4 cup dark chocolate chunks
Preheat oven to 350 degrees.
Combine coconut oil, sugar, and honey in a mixing bowl. Once combined, mix in vanilla and egg. Sift together dry ingredients. While mixing, slowly add dry ingredients. Once all ingredients are fully incorporated, carefully stir in chocolate chunks. Using a spoon, scoop dough into evenly sized balls. Place on an un-greased cookie sheet about 1.5 inches apart.
Bake for 8-10 minutes, until golden brown. Enjoy!