Thursday, February 8, 2018

Super Bowl Snacks

We don't actually watch the game, but we totally get behind the snacks!

On Sunday we tried a couple of new recipes from the current issue of Food Network Magazine.  The chickpea pancake was great, and super easy to make.  We thought it would be a good vessel for a dip.

Chickpea Pancake
Source: Food Network Magazine

Pre-heat oven to 425 F.

1.5 cups water
1 cup chickpea flour
2 T olive oil
3/4 tsp kosher salt

Put the above ingredients into a blender and blend.  Let rest 15 minutes, then skim off the foam.

Heat 2 T of olive oil in an oven-safe, non-stick pan over high heat.  Pour in the mixture, and cook until the bottom is set, or about 2 minutes.  Sprinkle with coriander and cumin seeds (we only had cumin seeds), and bake for 20 minutes.  Remove and sprinkle with kosher salt.

Another winner from the same magazine was the edamame dip.

Edamame Dip 
(pictured above on right)
Source: Food Network Magazine

2 cups frozen edamame, cooked in boiling water (see label), rinse under cold water
1/4 cup mayonnaise
2 sliced green onions
3 T water
2 T pickled ginger
1 T pickled ginger brine
1 T rice vinegar
2 tsp sesame oil
1 tsp shichimi togarashi (Japanese spice mix)
1 tsp sugar
1 tsp kosher salt

Add all to blender, and blend.  Thin with more water as desired.

Serve with sesame rice crackers, or anything else for dipping!

We halved the recipe for this dip, and enjoyed it with the chickpea pancake.  We also had chicken wings, and cheesy Tuscan sausage dip, which we also halved.

These snacks were dinner on Sunday, and also on Monday.

Did you make any Super Bowl snacks?  Do you watch sports on TV?

1 comment:

Lisa from Lisa's Yarns said...

All of those snacks look so good! The chickpea pancake is something I can have so I will have to keep that recipe in mind! Phil loves football so we watched a lot of the playoff games together and we watched the Superbowl. I made a pot roast with potatoes and carrots which isn't a typical super bowl meal but it was something I was craving and gave me a chance to use a roast from my meat share that had been in the freezer for a couple of months. We are on a mission to get things out of the freezer to make rooms for the meals that friends/family will *hopefully* drop off after the baby is born! I was hoping to make a bunch of freezer meals but this blood clot has not made that possible. I'm hoping to feel well enough next week to make and freeze a couple of things, though!