Whether or not you are into football, follow the Panthers and the Broncos or just like tight pants on men…the Super Bowl is always a fun event. It is an excuse to gather with friends and family and a ticket to splurge on calories…even if just for a day.
But thanks to Executive Chef Josh Tomson, it doesn’t all have to be a splurge. Amazing Super Bowl snacks can be delicious, hit the cravings and still pack a powerful nutritious punch. As you prepare your shopping list for this weekends game, don’t forget these key items:
Salt & Vinegar Kale Chips with Za’atar
1 bunch Lacinato Kale, or curly leaf (about 8-10 steams)
1½ Tablespoon distilled white vinegar (may need more)
1 Tablespoon olive oil
sea salt & Za’atar to taste
Preheat Oven to 300o
Tear kale from the steam into bite size pieces. Place into a bowl and drizzle with white vinegar
Toss kale to get the leaves coated in vinegar. Place the kale in a single layer on a piece of parchment paper or tray. Let the vinegar air dry onto the kale. Lightly spray kale with Olive oil pan spray. Place the kale on baking sheet in a single layer. Sprinkle very lightly with sea salt and za’atar.
Bake for 5 minutes. Check the kale and toss if needed. Bake for another 5 minutes.
Za’atar is typically an ancient mix of spices that is mainly consumed in the Middle East. While each region has its own spin, za’atar usually consists of the same basic ingredients: Dried thyme, oregano, marjoram, sumac, toasted sesame seeds and salt. Many health properties can be found in this mix such as being a natural antiseptic, an anti-inflammatory and a brain booster.
Kale is widely known as one of the most nutrient dense foods in the world. A single cup packs in 206% of your daily Vitamin A intake needed, 684% of your daily Vitamin K intake needed and 134% of your Vitamin C intake needed plus Magnesium, Copper, Calcium and Potassium and more in only 33 calories. Kale is good for the heart, the brain, the skin and more.
Vinegar is also a great health aid. Containing vitamins and minerals at only 3 calories per Tablespoon. Vinegar has been known to decrease cholesterol and glucose levels.
Oven-baked crispy spicy chicken wings
Yield: 24 pieces
12 chicken wings
4 tablespoons tamari sauce
4 tablespoons sake (see notes for substitutions)
1 tablespoon sesame oil
1 garlic clove
1 small piece ginger, about 1 cm / 1/2 inch long, to yield about 2 teaspoons of grated ginger
1 tablespoon sugar
1 to 2 tablespoons gochujang chile paste, to taste
Cut the chicken wings apart into 3 sections (you don’t have to turn them into lollipops, just cut the joints apart.) Keep the tips for making soup.
Cut small slits along the bone of the chicken wings. This helps the marinade to penetrate better.
Peel and grate the ginger and garlic. (I use a microplane for this, which works great.)
Combine the tamari sauce, sake, sesame oil, grated ginger and garlic, sugar and gochujang in a plastic zip bag, and add the chicken wings. Close the bag and massage it with your hands to let the flavors penetrate the chicken.
Leave the bag in the refrigerator for at least 1 hour (you can do it overnight), turning the bag over occasionally. I recommend putting the bag on a plate or something just in case it leaks.
When you’re ready to cook them, preheat the oven to 400°F. Line a baking sheet with kitchen parchment paper or aluminum foil. Spread a little vegetable oil on top.
Take the chicken wings out of the marinade and pat them dry with paper towels to remove excess marinade. Put some cornstarch or potato starch in another zip bag, and put in the chicken wings. Shake them around to coat thoroughly, then massage them a bit over the bag to really stick the starch onto the surface.
Take the wings out of the bag, shaking off any excess powder. Line them up on the baking sheet with the side with more skin on it down, taking care not to let them overlap. Drizzle a little bit of oil (you can use vegetable oil or sesame oil) over the wings and turn them to coat in the oil.
Bake for about 20 to 25 minutes, turning them once.