03 Oct 6 Delicious and Healthy Hockey Season Snacks for When You’re Shorthanded
Hockey season begins next Wednesday, and to celebrate the start of the 2014-2015 season, we’ve compiled six easy-to-prepare and relatively healthy recipes for your next hockey night that’ll save you time and money.
Get ready for face-off.
From Shared Appetite
½ medium sized red onion, finely minced
2 small to medium cloves garlic, finely minced (or 1 large clove)
1 jalapeno, seeded and deveined, finely minced
¼ – ½ teaspoon cumin
3 ripe Haas avocados*
1 to 2 limes
1 medium tomato, diced
½ cup frozen corn, thawed (optional)
⅛ to ¼ c. cilantro, finely chopped
Freshly ground pepper
*Many places sell avocados that are still rock hard. Hard, unripe avocados will need a couple days at room temperature to ripen. If the avocado yields to slight pressure, it is ripe. Normally these ripe avocados will have brownish skin. If it feels too squishy, it is overripe, with spoiled darkened flesh.
1. Add red onion, garlic, jalapeno, and cumin into a small mixing bowl.
Halve the avocados and remove the pit by either scooping it out with a spoon or giving it a careful, firm whack and twist with a chefs knife. Be careful when removing the pit from your knife that you don’t cut yourself! Use a dish towel or keep your hand on the non-sharpened side of the knife and push the pit off the knife with your fingers.
2. While still in it’s skin, cut the avocado into small cubes. This will make the mashing of the avocado in the next step a little easier. Using a spoon, scoop avocado out of skin and into the bowl.
3. Using medium pressure, roll 1 lime back and forth under the heel of your hand on the countertop, which will help release its juices. Cut the lime in half and squeeze the juice into the bowl.
4. Using a fork, mash the avocado mixture to desired consistency. I like to leave the avocado just a little chunky in the guacamole.
Fold in the tomato, cilantro, and corn if you are using. Corn adds a some great sweetness that I personally love. Season guacamole with Kosher salt and freshly ground pepper, to taste.
5. Let guacamole rest for at least 30 minutes before serving so the flavors can meld. Feel free to make several hours ahead of time. To avoid avocados turning brown, place plastic wrap directly onto the guacamole, sealing off all outside air. Store in refrigerator until ready to serve.
6. When you are ready to serve, taste the guacamole and if needed, add more salt and the juice from the other lime.
Neutral zone nachos with white queso sauce
Adapted from The Kitchn
1 jalapeño, seeded and minced (more to taste)
1/2 yellow onion, peeled and minced
1 (4-ounce) can fire-roasted green chiles
1 cup (8 ounces) evaporated milk
1 teaspoon cornstarch
12 ounces white American cheese, torn into pieces
4 ounces sharp white cheddar, grated
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin powder
Kosher salt, white pepper, and cayenne, to taste
Hot sauce, to taste
Chicken stock or water, for thinning
1 family-size bag excellent quality corn tortilla chips (or homemade)
1. Heat a bit of canola oil in the skillet over medium. Add jalapeño and onion, and cook until softened, 2 to 3 minutes.
2. Stir in the green chiles and evaporated milk and continue cooking until warmed through. Combine cornstarch with 1 tablespoon cold water and whisk into the milk mixture, followed by the cheeses, garlic, onion, and cumin powders.
3. Continue whisking until the cheese is completely melted. Taste and season with salt, pepper, and cayenne. Thin as needed with stock or water.
4. Preheat oven to 450°F and coat two rimmed sheet pans with nonstick spray. Spread the chips evenly on the baking sheets. Bake until chips are warm, about 5 minutes. Drizzle the nachos with warm queso and serve immediately alongside various toppings.
Breakaway baked stuffed shrimp
From Canadian Living
1 cup (250 mL) fresh bread crumbs
1 tsp (5 mL) vegetable oil
1 onion, minced
3 cloves garlic, minced
2 stalks celery, finely chopped
2 cups (500 mL) chopped mushrooms
1/2 tsp (2 mL) each salt, pepper and dried thyme
1 egg, beaten
1/4 cup (50 mL) minced fresh parsley
1-1/2 lb (750 g) jumbo shrimp (about 44), peeled
1. On rimmed baking sheet, toast bread crumbs in 350°F (180°C) oven or toaster oven until golden, 5 minutes. Set aside.
2. Brush oil over nonstick skillet; heat over medium-high heat. Saut?nion, garlic, celery, mushrooms, salt, pepper and thyme until onion is softened and liquid is evaporated, about 5 minutes. Let cool for 10 minutes. Stir in bread crumbs, egg and parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)
3. Butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Devein, if necessary; spread gently in half. Mound heaping teaspoonful (5 mL) stuffing onto each shrimp, pressing gently to adhere. Place, stuffed side up, on greased or parchment paper-lined rimmed baking sheet.
4. Bake in 375°F (190°C) oven until stuffing is golden and shrimp are pink, about 15 minutes.
Cross-checking vegetarian chili
Adapted from Oh She Glows
1.5 tablespoons extra virgin olive oil
2 heaping cups diced sweet onion
2 tablespoons minced garlic (about 4 med/lg cloves)
2 jalapeños, seeded (if desired) and diced
1 cup diced celery
1 lg. red bell pepper, seeded and diced
1 (28-oz) can diced tomatoes
1 cup vegetable broth
6 tablespoons tomato paste
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2-3/4 teaspoon fine grain sea salt, or to taste
1/4 teaspoon ground cayenne pepper
1 teaspoon hot sauce
Toppings: Sour cream, chopped green onions, fresh cilantro
1. In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.
3. Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
5. Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.
Shot-on-goal sweet potato, balsamic onion and soppressata pizza
From Food & Wine
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
1 oregano sprig, plus 1 tablespoon leaves
1/4 cup plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup prepared mashed sweet potatoes
One 12-inch prebaked pizza crust
1 1/2 cups shredded mozzarella (7 ounces)
4 ounces thinly sliced soppressata, cut into thin ribbons
1. Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack).
2. In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
3. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary.
4. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.
5. Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata.
6. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.
Slapshot shrimp po’boy
Adapted from Food & Wine
3 cups chopped Napa cabbage
1/2 cup chopped water chestnuts
1/4 cup chopped cilantro leaves
1 carrot, finely julienned
Salt and freshly ground black pepper
6 ciabatta rolls, split
1. On a work surface, chop the shrimp and scallions.
2. Transfer to a large bowl and add the sambal mayonnaise, cabbage, water chestnuts, cilantro and carrot; season lightly with salt and pepper.
3. Mound the shrimp salad on the ciabatta rolls, close the sandwiches and serve.
Something that could help you shave more time off food preparation for your hockey parties? An Urban Cultivator indoor garden!
You can grow your own cilantro, parsley, oregano, and over 35 varieties of microgreens, herbs, and vegetables in the comfort of your own home. Cut your prep time down and save money by growing your own!
Got any go-to game day recipes? Which team are you rooting for? Let us know in the comments section!