Five Guilt-Free Rose Bowl Snacks

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Tuesday, December 30, 2014

Amelie Rousseau, GoLocalPDX Contributor

Because this is Portland, and chili lime Doritos won’t cut it. Go Ducks! 

1. Curried Potato Samosas 

If you’ve got free time and a healthy dose of confidence in the kitchen, try your hand at making samosas yourself. If not, pick up a dozen at your neighborhood Indian bistro. Samosas can be made ahead and stored in the freezer for when company comes. To serve, defrost in the fridge and bake samosas in the oven until golden brown. Serve immediately with sweet apple butter and tangy mango mint chutney.  

Mango Mint Chutney: When I lived in South India this was one of my favorite dipping chutneys. Blend 2 cups plain yogurt with one fresh green bird’s eye chili, a handful of fresh mint, and 2 tbsp green mango powder (or one peeled and chunked fresh green mango if you can find it. If you find them, call me!). Add a pinch of salt and a tbsp of sugar to taste. Sweet, spicy and refreshing! 

2. Sweet Potato Quesadillas

Grilled quesadillas are delicious with sliced zucchini, kale, and sweet potato. For maximum flavor, roast the vegetables with olive oil and salt the day before. Layer tortillas with the veggies and a pile of shredded cheddar and smoked mozzarella. Want to add meat? Try a smear of spicy ground chorizo on the tortilla before adding the vegetables and cheese. Grill both sides for 2 minutes each in a cast iron skillet. Cut into slices and serve with cilantro salsa verde. 

3. Crispy Chickpeas 

Guilt free and protein packed, these spicy legumes please your vegans and staunch steak eaters. Soak dried chickpeas in cold water overnight, or crack open cans of pre-cooked chickpeas. Preheat the oven to 350 F. Drain the beans and toss with as much chaat masala as you like.  (Chaat masala is a cumin-heavy spice blend indispensable for Indian street snacks. Find it in the Asian foods aisle.) Add some chili powder if you like it hot.Toss with olive oil and roast in a single layer on a cookie sheet until the skin is crispy and the insides are cooked through. Let cool for 10 minutes and enjoy immediately. 

4. Homemade Pita Chips with Avocado Hummus

Pick up a bag of Trader Joe’s pita bread and warm in the oven right before kickoff. To make pita chips, cut each pita into wedges with a pizza cutter and sprinkle pieces with salt and a bit of chili powder. Toast on a cookie sheet until golden brown and crispy. Serve with creamy avocado hummus, kalamata olives, and pickled vegetables. Both the chips and hummus can be made days ahead. 

Creamy Avocado Hummus: 

One 15-ounce can cannellini beans, rinsed and drained
1 large or 2 small avocados, chopped
1 tbsp tahini
⅓ cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
¼ teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil

Combine everything in the food processor. Add the olive oil in slowly until everything turns into a thick paste. Season to taste with the salt and pepper. 

(Adapted from Giada De Laurentiis, 2014)

5. Pomegranate Margaritas

No matter what kind of food you serve, make a giant batch of Pomegranate Margaritas. These bejeweled cocktails will have everyone singing the fight song together in no time. The best part? You can make it ahead! 

Makes a pitcher for 12 margaritas:

24 ounces Grand Marnier
18 ounces Tequila
24 ounces pomegranate juice
24 ounce bottled lime juice
18 ounces simple syrup
coarse salt for the rim
lime wedges and fresh pomegranate seeds for garnish

Rim the lip of each glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, Grand Marnier, pomegranate juice, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and place a lime slice on each rim and some pomegranate seeds in the glass as garnish. 

(Recipe adapted from How Sweet It Is)

An urban farmer and master gardener, Amélie Rousseau writes for fellow explorers and eaters of the plant kingdom. It's a jungle out there. 

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