Super Bowl

Easy Slow Cooker Pinto Beans for the Super Bowl or Tonight!

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You can eat a big bowl of pinto beans just as they are without one blessed thing on top. And you’ll love them. Add a heaping spoonful of jarred salsa or fresh pico de gallo if you feel the need for a little snazz. Or load up that same bowl with color, texture, and flavor (see photo above) for a totally different experience. Because you can or because you want good looking Super Bowl food! We do eat first with our eyes. You could add the beans to a pot of chili or a plate of perky salad or platter of pasta laced with thinly sliced jalapeño. Toss them in a food processor and whirr together a dip. Be like Chipotle and roll up a burrito. Poach your eggs in a cup of them and score about 30 grams of protein. Build up a 7-layer dip. (Remember those?) Refry the bejesus out of a cup or two. Is the sky the limit? It is. Mighty pinto beans, good and gorgeous food, are also ferociously versatile. And did you know my fine state, Colorado, produces a lot of the pinto bean crop, along with Mexico, New Mexico, North Dakota, Nebraska, and Idaho?

I make pinto beans once a month or so for dinner. We eat a big bowl with cornbread and then freeze the rest in small containers to serve with tacos or thaw for a quick weekday lunch. I have little against canned beans and keep them in my cabinet year round —LOVE CHILI!!–but homemade beans are such a major step up. They’re cheaper, too, (about half the price) and less full of the dreaded sodium. I do cook them on the stovetop or in the Instant Pot but the slow cooker might be my favorite method. There’s something about getting things done early and not worrying about them the rest of the day. Something about walking into the house during the day and the sweet fragrance hitting you in the face, letting you know, “Dinner’s coming.” Something about something bubbling away on the countertop while you do whatever it is you want to do. Slow cooker food sort of spells, “freedom” to this cook.

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Peanut Butter-Apple Crisp

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A favorite episode of the tv series “West Wing” features a high school class stuck at the White House due to a security concern. They’re shuffled into the Mess –White House cafeteria– and fed apples and peanut butter for a snack. (I’ve seen the whole series 3 or 4 times now. I never tire of it.) Later on, the president, played by smart, savvy actor Martin Sheen, shows up to say, “I just came down for some apples and peanut butter,” only to find out the kids have cleaned out the entire supply! Just about everyone — including presidents — likes apples and peanut butter, though they’re maybe a little higher up on my husband’s list of favorites than on mine. I often cut an apple and serve it with peanut butter for part of his lunch if I really want a smiling table mate.

Recipes on cabinets–
works well for us.

After I had made a King Arthur Flour Apple Crisp last fall, I left the recipe taped to the cabinet in the kitchen to remind me to make it again instead of automatically going with my typical Fanny Farmer Baking Book version. We liked the new one a lot with all of its nuts and oats. As it sat up there — even through the holidays when it got moved over and ignored a smidge–I kept wondering how it would taste with peanut butter somehow stirred into the mix. This is one way to get recipes mulled over: to simply leave them right in front of my eyes for days, weeks, or months. Sooner or later, something happens.

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Roasted Brussels Sprouts and Broccoli Bean Bowl

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If you’re like lots of other folks come January, you might be cutting back on this or that–maybe carbs, red meat, fat, sugar, or alcohol. Or did you make a commitment to increase your veggies? Sigh. Same here; I’m watching what’s going in with the hope of making up for the few extra pieces of bread and glasses of wine I enjoyed during the Mexican cruise. But there’s no need to suffer and every reason to adore the meals meant to increase health and decrease the waistline. This Roasted Brussels Sprouts and Broccoli Bean Bowl (how do I name these things?) is a new favorite at our house and because it’s made up of mostly pantry and colorful vegetable bin ingredients, it goes together pretty quickly and fills you up. While the Brussels sprouts and broccoli roast, there’s time to chop the rest of the vegetables and grab the last few ingredients that serve as a dressing. Garnishes of juicy cherry tomatoes and perky olives top the whole thing off and, while I didn’t think hard about it at first, this vegetable-heavy meal scores at the checkout, too at about $4 or less per serving (depending on how you make it or which sales you hit.) And if that’s not enough, you’re getting about 15 grams of protein in each 2-cup serving! Between the tender-crisp roasted sprouts and broccoli, the crunchy fresh vegetables, the creamy beans, the bright lemon, and the briny high notes, my bowl sings of balance, textural difference, and colorful vibrance. Since the ingredient list isn’t terribly short (chop, chop, chop), I offer a quicker option without a few of the fresh vegetables. (Perhaps as a side for a game day spread? Add feta for fun.) Many home cooks look at long ingredient lists and quickly move on, so I offer this option if that’s you. I keep any number of vegetables at one time because I like God’s own garden in my salads and a mixed variety of choices for dinner without making another grocery run. And, as a mostly retired person, I don’t mind lots of chopping. I know not everyone is like that. Ti piace, as my choral conducting professor at University of St. Thomas (St. Paul, Minnesota) used to say. You like it! Do as you please. Make it just the way you want it. (Or, as we Americans might say, “do it your way.”) Ti piace always sounded better!

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Ham and Blue Cheese Spread for Game Day

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One day it’s brats and beers on the sweltering deck. The next you’re turning on the heat along with the tv and searching for game day snacks. (Which still could be brats and beers.) It doesn’t seem as if that would be possible, but in Colorado, it often is. We could see just such a weather change several times over the course of any September. But there’s always one metamorphic day when our whole world definitely changes from summer to fall and that’s when “the mountain” (better known to the rest of the world as Pike’s Peak) looks like Brigadoon from my front yard:

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BAKE A HAM FOR SUPER BOWL SUNDAY

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Super Bowl LV week has arrived in all its glory and, despite the American national religion of watching football not being one of my favorite ways to worship, I’m thinking this year might be different. During the nearly year of Covid-Life, we’ve missed a lot of our regular activities and that’s hurt; we’re shell-shocked across the board. But Super Bowl, the game’s yearly high holiday, will be mostly like it always has been. Not much has changed, hmmm? We’ll be at home gathered around the altar of the BIG TV. Cases of communion beer will be bought and stored in a cold garage; chili or pulled pork could be bubbling in the slow cooker to feed all who come; and tall bags of chips with deep vats of dips might triumphantly work to knock last month’s healthy New Year’s resolutions right into the gutter. There will, as always, be Monday morning hangovers for the Monday morning quarterbacks and, hard as it is to imagine, we’ll then soon be on to March Madness. But in the meantime, it’s life as usual and thank goodness! Even for the unenthused like me, it’s time to get ready for the game, prepare for the halftime show, and plan SUPER BOWL FOOD— everything from endless apps to favorite mains and football-shaped desserts! This year, I might even have a little bit different plan for that meal:

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Tequila White Chicken Chili

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LIke spicy? Add an extra jalapeño to the pot.

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Next to my reading chair I typically keep a big, messy stack of books and magazines; sometimes the Sunday NEW YORK TIMES rests there until the next Sunday rolls around. In the pile are that month’s book club books (I try and keep up with three book clubs plus a cookbook club, though I often don’t succeed) along with another new one or two someone’s told me about or loaned me. If I’m really lucky, and I often am, I also keep a precious something I can read piecemeal, a tiny bit at a time when I need to get off my feet or have an extra 10 minutes before needing to stir a pot or leave for an appointment.

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Pizza Kebabs for The Big Game

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I looked on the blog for my work pizza kebab “recipe” the other day–thinking it would be great for Super Bowl snacks– and couldn’t find it. I had posted it on Facebook, but hadn’t blogged it. Perhaps because you might not really need a recipe for pizza kebabs. On the other hand, you might never have thought of them either.  I had to search out the photo, get the date, and save it to iPhoto as I hadn’t even kept it. A very sorry management practice!

For part of 2014 and nearly all of 2015, I worked as a Jenn-Air and Dacor chef, demonstrating and teaching cooking techniques at the local high-end appliance store.  It was mostly great fun and one of the things that most interested me was the need to invent quick attractive-to-the-masses recipes.

cropped-cropped-wp_20150429_008.jpgWhile I often teach a cooking class about pizza, I couldn’t figure out how to fit it into the time frame of my weekly demonstration. (And yes, in the class you do get to eat your work.  You also take dough home to try it out in your own kitchen. See below. I teach 1/2-sheet pan pizza-making. No special equipment needed. Feeds a bunch.) Continue reading →

Baked Chili on Tortilla Chips for Super Bowl–GO BRONCOS!!

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A replay of a favorite post, CHILI FRITO, for Super Bowl Sunday.  If you’d like the real-deal Chili Frito, substitute Fritos for the tortilla chips.

 GO BRONCOS!!!!

When Dave and I were in college, the cafeterias did their best to serve food that was wholesome and healthy (a salad bar appeared at student request), but that also made a teenager’s heart sing rather than sink.  As I spent a couple of years there cracking eggs–this is true–I know better than some.  Saturday nights were “steak nights,” and you seldom missed that meal, even if you had eaten all day long that day or were out at the lake at a kegger.   It was there I first heard the words London Broil or realized steaks could have sauces.  In the house where I grew up, good steak didn’t need sauce; it simply wasn’t done. (Groan.)  You wouldn’t ruin a gorgeous piece of midwest beef like that.  Looking back, of course the cafeteria steaks probably needed sauce.  The rarely-seen (ha) summer ribeye at home was fine with only a bit of garlic salt with pepper and a nice big crunchy salad right out of my Dad’s garden.  Mayonnaise was the dressing of choice.

This is Lincoln Hall.  I lived in Washington, it’s nearby exact twin. Continue reading →