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Game-day goodies: This year, for Super Bowl Sunday make hand-held pies. The pies can be large for big appetites or slightly smaller to suit a party spread that features other tidbits. (Bill Hogan/Chicago Tribune) |
1 pound coarsely ground beef chuck
½ pound coarsely ground lamb (or more beef chuck)
½ cup chili sauce (or ketchup)
1 ½ teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
3 green onions, finely chopped
¼ cup chopped fresh cilantro
1. Pierce sweet potato with a fork in several places. Microwave on high (100 percent power) until fork-tender, usually 6-8 minutes. Peel when cool; cut into 1/2-inch cubes.
2. Heat oil in a large skillet. Add onion; cook over medium until golden, about 5 minutes. Stir in garlic; cook 1 minute. Add meats. Cook over high until golden, about 10 minutes. (Tip off any fat.) Stir in chili sauce, salt, cumin and cayenne. Cook and stir, 1 minute. Remove from heat. Stir in sweet potato, green onions and cilantro. Cool. Refrigerate, covered, up to 2 days.
Nutrition information:
Per 1/4 cup: 87 calories, 5 g fat, 2 g saturated fat, 21 mg cholesterol, 4 g carbohydrates, 32 g protein, 386 mg sodium, 0 g fiber.
Roasted eggplant and white bean filling
Prep: 30 minutes
Cook: 50 minutes
Makes: about 5 cups
Ingredients:
1 medium eggplant
2 carrots, peeled, cut into 1/4-inch pieces
2 turnips, peeled, cut into 1/4-pieces
½ pound coarsely ground lamb (or more beef chuck)
½ cup chili sauce (or ketchup)
1 ½ teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
3 green onions, finely chopped
¼ cup chopped fresh cilantro
1. Pierce sweet potato with a fork in several places. Microwave on high (100 percent power) until fork-tender, usually 6-8 minutes. Peel when cool; cut into 1/2-inch cubes.
2. Heat oil in a large skillet. Add onion; cook over medium until golden, about 5 minutes. Stir in garlic; cook 1 minute. Add meats. Cook over high until golden, about 10 minutes. (Tip off any fat.) Stir in chili sauce, salt, cumin and cayenne. Cook and stir, 1 minute. Remove from heat. Stir in sweet potato, green onions and cilantro. Cool. Refrigerate, covered, up to 2 days.
Nutrition information:
Per 1/4 cup: 87 calories, 5 g fat, 2 g saturated fat, 21 mg cholesterol, 4 g carbohydrates, 32 g protein, 386 mg sodium, 0 g fiber.
Roasted eggplant and white bean filling
Prep: 30 minutes
Cook: 50 minutes
Makes: about 5 cups
Ingredients:
1 medium eggplant
2 carrots, peeled, cut into 1/4-inch pieces
2 turnips, peeled, cut into 1/4-pieces
