Prepping for Super Bowl

I love watching football with my husband. I know, that may sound surprising for a chemist (and female), but I enjoy watching our hometown team beat its nemesis or an underdog team beat a bully who did bunches of trash-talking before the game. There is no substitute for playing with heart - and winning against all odds.

So.... I like to serve easy-to-eat, richly-flavored food during a big game. The Super Bowl is the biggest game of the year and we often have a guest come over, too, so this is a great opportunity to make appetizers. My husband had a pitch-in at work last week and I made a contender for our own Super Bowl menu: Feta Cheese Dip.

By the way, this dish uses roasted red peppers. You can certainly buy a jar of roasted red peppers. However, anyone as frugal, yet adventurous, as me will thoroughly prize the unmatched flavor of home-roasted peppers. Coat red peppers with olive oil and roast, turning frequently, in a 500 degree oven until every side is charred. Immediately place the peppers in a bowl and cover with plastic wrap to cool. While the peppers cool, they skins are also steaming. When the peppers are cool enough to touch, peel off the skins and remove the seeds and stems. Save the juice with the pepper flesh.

Feta Cheese Dip
6 1/4 oz jar of roasted red peppers, drained
16 oz fat free cream cheese
1 c crumbled reduced-fat feta cheese
1 garlic clove, chopped
1/4 tsp black pepper
1 tbsp dried dill weed
10 oz package of baked tortilla chips

Pulse the ingredients in a food processor until smooth. Transfer the dip to a serving bowl. Cover and refrigerate for at least one hour. Garnish with a sprig of fresh dill, if you have some.

Hummus

I missed those Chocolate Peanut Butter Oatmeal Bars about an hour after lunch today...
I decided that I had three choices: a) make some other sweet treat in the name of research, b) make a healthy snack, or c) try to ignore the munchies. I eliminated option c right away since it doesn't work for long. Diets (denial of desires) don't work, as I learned while dropping 50 pounds. In the long run, substitutions and moderation work, along with writing what eat to prevent food amnesia, drinking lots of water, and exercising daily.

Today, I chose option b and made my first batch of Hummus. I love this dip when I spot it at parties. I'm the impolite one who takes more than my share, hoping the hostess has a second container in the fridge. I don't usually buy it on my own because I am allergic to spending $3 or more on a tiny tub of something.

Hummus
15 oz canned chickpeas, drained and rinsed
1/2 c fat free sour cream
2 Tbsp lemon juice
2 tsp minced garlic
2 tsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/8 tsp ground allspice
1 tsp peanut butter (I don't have tahini)

Puree all ingredients in a food processor until smooth. Enjoy with pita wedges or fresh veggies.