Light Bedlam snacks that won't add to guilt of holidays
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, November 21, 2012
11/21/12 at 3:20 AM
After the great turkey feast on Thursday, do you think your stomach is going to be ready for a Bedlam brats and beer bash on Saturday?
If you are prepared to take on true football food, then make some Boomer Sooner Sassy Baked Beans or Cowboy cheese dip to go with the brats.
But if you are still guilt-ridden from the calories you consumed on Thanksgiving, consider serving something on the lighter side, such as soup with some hummus or veggie dip and toasted pita chips.
It's still a good, hot meal, just on the lighter side.
You can choose a soup that signifies your favorite team's colors, such as red roasted tomato soup or orange pumpkin soup.
And, if you are living in a house divided, make a salsa made with tomatoes and orange bell peppers.
Here are some recipes:
2 pounds sausage (brown and drain)
2 (8-ounce) packages cream cheese
1 (6-ounce) sour cream
2 (10-ounce) cans mild Ro-Tel tomatoes
1 (3-ounce) can black olives, chopped
1-2 bunches green onion, chopped
1 jalapeno pepper (no seeds) (optional)
1. Melt the cream cheese slightly in microwave.
2. Stir in sour cream and then add remaining ingredients.
3. Heat in slow cooker.
- from Food.com
TOMATO NOODLE SOUP
1/4 cup canola oil
4 cloves garlic, finely chopped
3 ribs celery, finely chopped
3 medium carrots, finely chopped
1 medium white onion, finely chopped
6 cups chicken stock
1 (28-ounce) can whole, peeled tomatoes in juice, crushed by hand
2 ounces vermicelli noodles, broken into 2-inch pieces
8 ounces white cheese such as queso fresco, crumbled, or Monterrey Jack shredded
1/4 cup thinly shredded parsley leaves
1. Heat oil in a 4-quart saucepan over medium heat. Add garlic, celery, carrots and onion, and cook, stirring, until soft, about 10 minutes. Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour. Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.
2. Add noodles to soup and cook, stirring, about 4 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with parsley.
- adapted from Saveur
2 tablespoons butter
1 small onion, finely chopped
2 (15-ounce) cans solid packed pumpkin
1 quart water
1 cup milk
2 tablespoons maple syrup
1/2 teaspoon salt
Freshly ground pepper, to taste
1. Melt butter in a large saucepan over medium heat; add onion and cook, stirring often until soft, about 8 minutes. Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil.
2. Reduce heat and simmer for 10 minutes, whisking often. (Soup can be made 1 day ahead. Let cool and then cover and chill. Bring to a simmer before serving.)
- adapted All Recipes, originally from All You Magazine
BOOMER SOONER SASSY BAKED BEANS
1 pound pork sausage
1 yellow onion, roughly chopped
1 cup brown sugar
? cup red wine vinegar
1 teaspoon garlic salt
2 (15-ounce) cans butter beans, drained
1 (15-ounce) can lima beans, drained
1 (15-ounce) can red kidney beans, drained
2 (15-ounce) cans pork and beans, undrained
½ cup barbecue sauce
1. In a large skillet or Dutch oven, brown sausage until well done, some brown crispiness is good. Remove sausage and drain on a paper towel lined plate, leaving some grease and drippings in skillet.
2. Saute onions in skillet with drippings, adding brown sugar, garlic salt and red wine vinegar. Add sausage to skillet, bring to simmer. Cover and simmer slowly about 15 minutes.
3. Meanwhile, combine all beans and barbeque sauce in a 2.5 quart bean pot (or add to Dutch oven) then add the sausage and onion mixture and stir gently to combine.
4. Bake in 350-degree oven for 30 minutes or so until bubbly. You can adjust your oven time depending on how moist you prefer your pot of beans. Remove from oven, stir and serve.
- adapted from Food.com
Original Print Headline: Bedlam snacks that won't add to guilt of holiday
Nicole Marshall Middleton 918-581-8459
Show your spirit with a soup in your favorite team’s colors. TOM GILBERT / Tulsa World file a
Show your spirit with a soup in your favorite team’s colors. MATTHEW MEAD / Associated Press file