Tonight is THE NIGHT in Vancouver: it’s Canucks do-or-die against the the Chicago Blackhawks. When hockey season hits, Vancouver transforms into the ultimate hockey city. Particularly if we make the playoffs, everybody and their moms are suddenly die-hard fans and only Canucks-related status updates are allowed on facebook. If you live downtown, the screaming and honking does not die down until dawn breaks if we win a game.
Then, there’s me. I don’t watch hockey and I don’t pretend to and jump on the bandwagon during the playoffs. I do, however, support them and their fans through food. Needless to say, the most unhealthy foods to accompany senseless drinking emerge at game time so I step up to the challenge of preparing delicious and healthy munchies that I can serve and enjoy without guilt.
Honey Glazed Nam-Yu Chicken in drumstick and wing form is a definite winner. My other surprising success? This curry chickpea dip served with vegetable sticks. I kid you not. This beats out nachos by a long shot… just like how we’ll beat the Blackhawks tonight!
1 tbs cumin seeds
6 cloves garlic, minced
1 tbs ginger, minced
2 shallots, minced
3 tbs curry powder
1 large can of whole chickpeas (approx. 550 mL), drained and rinsed
1.5 cup of plain yogurt* or 2 individual-size containers
1 lemon, zest and juice
large handful of green onions or chives, chopped finely
1/4 cup olive oil (replace with water for low-fat version)
Toast cumin seeds in a dry pan over medium heat. When it smells aromatic and toasty, add enough oil to coat the pan and add the next 4 ingredients. Stir and heat through until the curry powder is very fragrant.
Using a hand blender, blend chickpeas, oil, and the spice mixture until quite smooth. Stir in the lemon zest and juice, green onions, and yogurt. Season heavily with s&p.
Vegetables: anything refreshing and sweet.
- Jicama is the star here. It’s a crispy, sweet, juicy root vegetable reminiscent of a cross between pear and water chestnut. I also used Japanese cucumber and colored bell peppers but be creative!
- Toasted flat bread or bread sticks
- Baked sweet-potato fries (toss in oil, s&p, 15 min @ 350°F)
- Baked tortilla chips (brush with oil, s&p, 8 min @ 350°F)
* yogurt: best to drain for 15-20 min. Low fat/ fat free yogurt is fine here but they do not drain well.
13 Best Things to Eat in Austin Right Now in the Fall of 2013
Belated Austin Restaurant and Bar Openings Plus an Olive Dessert Just Cuz
The Best Croissant in Paris, Look No Further