Well, I guess I won’t be cooking for a Super Bowl party after all. Now that the Green Bay Packers blew their chance to compete for the title of best team in the NFL not only am I left with a bitter taste in my mouth, I have a ton of leftover raw vegetables to boot.
For those of you who haven’t been following my guest blogs here in the FOOD category, Valorie has been kind enough to allow me to share the recipes I have been furiously preparing for the numerous playoff and championship game parties I’ve attended during the last couple of weeks.
This past Sunday the Packers were frozen out of the chance to advance to Arizona and compete for the NFL crown. Despite the team’s poor performance my dips and Spicy Sloppy Joes were a hit at the viewing party I attended. Only now I have pounds of raw vegetables–which I used to decorate the dip table–sitting in my refrigerator. I bought extra thinking they’d be eaten during a post game victory celebration.
Since that didn’t happen I spent the better part of the day peeling, slicing and dicing raw veggies to add to the following dishes. The first is a simple, yet tasty way to use up extra broccoli and tomatoes. It takes less than 30 minutes to prepare and can be served as a dip or as a spread on fresh bread. You could also thin it out and serve it over hot veggies.
The other recipe is from one of my favorite chefs-—Sara Moulton. She’s a regular on both “Good Morning America” and Food Network and her recipe for Carrot Fettuccini is an innovative way to make the most of extra raw carrots in a dish even your kids will love.
1 large head of broccoli, get rid of tough outer leaves and cut in pieces
1 clove garlic, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of half a medium lemon
1 teaspoon finely chopped shallots
1 medium tomato, roughly diced
Microwave or steam broccoli with garlic until a knife pierces broccoli without resistance.
Put into a blender or food processor with the garlic, coriander, cumin, lemon juice and shallots and blend until smooth. Add water if necessary. Add tomatoes and blend briefly so tomatoes are still chunky.
Let sit for at least 10 minutes so flavors marry.
Makes 4-5 cups.
CARROT “FETTUCCINI” WITH SPICY SHRIMP
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound medium shrimp, peeled with tail intact, deveined, rinsed, and patted dry
2 large shallots, minced
1 garlic clove, minced
1-inch piece ginger, peeled and finely chopped
1/4 teaspoon hot red pepper flakes
10 large carrots, about 1-1/2 pounds, cut into ribbonlike strands with vegetable peeler, tough core discarded
2 cups heavy cream
1 cup chicken stock
1 cup thawed frozen peas or blanched fresh peas
Salt and black pepper, to taste
Heat oil and butter in large skillet over medium-high heat until hot but not smoking. Add shrimp and cook, stirring 1 minute. Add shallots, garlic, ginger and pepper flakes; cook until shrimp just turn pink, about 2 minutes more. Transfer to bowl.
Add carrots to skillet and cook over high heat, stirring, until barely tender, about 5 minutes. Transfer to shrimp bowl.
In a skillet add cream and stock. Boil until liquid is reduced by half.
Add shrimp, carrots and peas to pan, and simmer until they are just heated through, about 2 minutes. Season with salt and pepper and serve hot.
If your team made it to the Super Bowl and you are looking for simple party recipes consider the following: