EDIBLES
Loaded Healthy Nachos
My parents didn’t believe in the rating system. Or maybe they did. I guess putting her hand over my eyes in Pulp Fiction was my mom’s attempt at censorship. And I think I got fair warning in Fatal Attraction. But not to worry. I understood things at an early age: Sex is dirty, drugs are fine, guns are illegal, killing rabbits is bad. And affairs? Dicey.
I’m lucky, really, to have seen all I have in the theater. I like to think of myself as a movie buff. Having seen the classics, extensively studied film history in both the United States and in Italy, spent more hours surfing IMDb than I care to admit, and told Leonardo DiCaprio I love him in person, I think I’ve earned the title.
What’s as vivid for me as the films themselves are the movie theater concessions. The grease soaked paper bags popping over with corn. Extra butter please! No, really, at least two more pumps. Cardboard boxes the size of my checkbook filled with candy- Snow Caps most notably. A fountain soda reminiscent of a keg. Sprite to be tapped in under an hour of run time. All that was munchable in the darkness of the theater. I can still feel that excitement as I spied my mom opening her sack of a pocketbook to uncover our snuck-in stash of Reese’s Pieces and Kit Kats. Notice the plural.
‘Going to the show,’ as my mom calls it, meant two hours of hand to snack to mouth. And it was glorious. The projection on screen as engaging as licking my fingers. As if I’d just exfoliated with a salt scrub and lotioned with butter. One hell of a spa treatment.
I found giving up that dimly lit dining to be tough. Severing the connection between mindlessly eating four pounds of popcorn, a stick of butter, a candy bar, and a Coke, took some getting used to. Because though it had been oodles of fun, it was mindless. It’s one thing to sit down, fork in one hand, knife in the other, and get down with food. But to nibble your way through 120 minutes of entertainment and not really remember whether you just ate one Snickers or two- that’s a different story. And a sadder one at that.
The thing is, I loved movies enough to let them be the activity. To let Leo be the star of the show. It involved being present. Mindful in what I was doing. And honestly, after a few months of just watching the big screen, I felt an ease I didn’t know would come.
It’s not that movies can no longer involve popcorn, soda, and candy, it’s just that they can no longer look like my personal foray into the competitive eating circuit. Though if it paid well…
Since losing 135 lbs, I’ve retained some snackability. You might still find me with sticky chocolate fingers ten rows from the front, except nowadays I’m aware of what I’m ingesting, and I enjoy each and every morsel more than I ever did before.
These nachos pay tribute to the clear plastic containers of salted tortilla chips I used to crunch my way through in the theater. Only those ones featured a cup of cheese whiz, which I unabashedly love. This is my stab at making a healthy plateful of crisp chips mounded with cheese, spicy black beans, tomatoes, avocado, and sour cream. Four hundred calories of pure, cheesy bliss. The textures? Crunchy, squishy, creamy, and gooey. The flavors? Limey, spicy, salty, and sweet. Now if you’ll excuse me, I’m just about to press play on my VCR (because you know I stayed loyal to VHS). I’m hoping the nachos offset my king-sized Butterfinger.
To make these loaded, g0od-for-your-heart and soul nachos, I began with a large whole grain tortilla. This is a multigrain Flat Out wrap, it’s got a longer ingredient list than I’d like, a decent amount of fiber, and 100 calories.
Preheat your oven to broil.
Cut the tortilla into small triangles, the size of standard tortilla chips.
Lay the triangles on a wire rack set on top of a roasting pan, or simply place them on the roasting pan by themselves. Coat them generously with cooking spray and sprinkle them with a hefty pinch of salt. Broil for 4-5 minutes on one side, flip them and broil for another 1-2 minutes or until crisp and light golden brown.
Add 1 tsp olive oil to a small skillet set over medium heat.
Add 1/4 cup finely diced onion. Saute for 3 minutes, or until the onion begins to soften.
Add 1 minced clove of garlic and stir for 20 seconds.
Add 1/4 cup black beans.
Add 1/2 cup chopped tomatoes. I used halved sugarplum tomatoes, which are deliciously sweet.
Next, squeeze half of a lime over the pan. Sprinkle in 1 tsp cumin and 1 tsp chili powder.
Stir to combine and let the mixture cook for 1 minute, just to heat through.
Place the crisp tortilla chips in a pile on a foil lined roasting pan coated with nonstick cooking spray.
Pile the black bean and tomato mixture onto the center
Now, sprinkle the whole pile with 1/3 cup shredded Mexican blend cheese (a combination of cheddar and pepperjack). Set under the broiler for about 2 minutes, until the cheese is bubbly and melted.
Carefully slide the nachos onto a plate, or simply eat them from the foil. Top with 1/4 of an avocado, diced, and a dollop of sour cream or plain greek yogurt.
Recipe by: Andie Mitchell
(Feature Impact) There’s just something timeless about a summer cookout with friends, family or neighbors. Whether it’s the sound of burgers sizzling on the grill or the smell of your favorite seasonal sides, the event invokes nostalgia and camaraderie.
While the spotlight may land on the burgers and barbecued fare, seasoned grill masters know the supporting cast matters, too. Makers of soft, delicious hamburger and hot dog buns fit to be the foundation of summer gatherings for more than 100 years, the bun experts at Wonder suggest a few ways to ensure your entertaining ventures are successful throughout the season.
Do What You Can Ahead of Time
Stick to a mix of easy favorites and make-ahead sides to keep prep manageable while offering something for everyone to enjoy. When possible, prep ahead of time so you can keep your focus on the fun and your attention on the hot grill. Chop vegetables, wash lettuce for burgers, make sure you have picked out the perfect buns, form and season beef patties and mix marinades the day before the big bash to avoid last-minute rushes around the kitchen.
Prep the Grill
Patience is key when it comes to grilling, as a properly heated grill is the foundation for good cooking. Give gas grills enough time to come to temperature, around 10-15 minutes, and allow charcoal to ash over completely. When grilling different types of food, it’s especially helpful to set up cooking zones – direct and indirect – so you can cook meat, veggies and buns differently or move finished food to one side, as needed.
Additionally, to help prevent sticking, lightly oil the clean grill grates before cooking. Using tongs and a paper towel dipped in oil is often more effective than coating foods with oil.
Use a Meat Thermometer
You may be a seasoned grill master, but guesswork can lead to mistakes, especially when cooking for a crowd. Avoid overcooked (or worse, undercooked) chicken and burgers by using an instant-read thermometer to help ensure meat is cooked safely while retaining its juicy flavor.
Grill Buns Correctly
Burgers and hot dogs are classics for a reason, but avoiding soggy buns and mid-bite fallout requires the right bun for the job. Striking the perfect balance of pillowy softness with the structure to hold their shape through every loaded topping, condiment and bite is key when choosing the right bun for the job. More than just a vehicle for grilled favorites, Wonder Classic Hamburger and Hot Dog Buns are a familiar taste that makes cookouts delicious and have held it together, literally and figuratively, for more than a century. In continuing its longstanding partnership with the USO through the annual Deploy the Joy campaign, you can keep an eye out through Sept. 12 for special packaging on select products with scannable QR codes for a chance to win a $10,000 Birthday Bash.
For great grilled buns, follow a few easy steps:
- Brush cut sides of buns with softened butter, mayo or both to help the bun brown evenly.
- Lightly salt the buttered side before grilling.
- During the last 2 minutes of cooking burgers or dogs, place buns cut-side down over medium-low heat for 30-60 seconds. Look for a light golden toast, crisp enough to hold up.
Let Food Rest Before Serving
After grilling, give meat a few minutes to rest before serving or slicing. This allows juices to redistribute throughout the food for better texture and flavor.
Layer Burgers, Condiments and Toppings
After toasting buns, add a thin layer of sauce to coat the bun then lettuce that’s been patted dry to remove moisture. Add cheese to the opposite bun and be sure to place the burger and other toppings in the center to keep moisture away from the bread, preventing sogginess. Follow this simple order for sturdy buns:
- Toasted top bun
- Condiment or sauce
- Cheese
- Burger
- Tomato and onion
- Lettuce
- Condiment or sauce
- Toasted bottom bun
From simple, practical menus to crave-worthy twists on classics, you can find more ways to host a successful summer barbecue by visiting WonderBread.com/recipes.
Photo courtesy of Shutterstock (grilling hamburgers)
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Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.
Read the full feature in On The Table in your Thursday Bowie News.
(Feature Impact) While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.
When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.
To find more springtime solutions, visit Culinary.net.
Spring Greens Salad with Mozzarella
Recipe adapted from Organic Authority
Servings: 4
- 4 cups baby arugula or spring mix
- 1/2 cup cubed mozzarella cheese
- 1 tablespoon lemon zest
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- sea salt, to taste
- freshly ground black pepper, to taste
- halved cherry tomatoes (optional)
- In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.
- In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.
- Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.
Photo courtesy of Unsplash
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