Score a healthy-ish homegating
Finally! Pac-12 football has returned albeit without raucous tailgating in parking lots. Instead we’ve turned to “homegating” in front of the TV. Either way, football is best enjoyed with a delicious spread of food. Beer and Jell-o shots aside, what comes to mind are wings, nachos, pulled pork, ribs, chili, meatballs, pigs-in-a-blanket, sliders, bacon-wrapped jalapeno poppers, pizza, chips and dips. Lots of meat. Lots of dips. Lots of cheese. The idea of prepping food to enjoy at home isn’t new for those of us who have always been homegaters. But because our team’s first game coincided with my son’s birthday weekend (and he doesn’t eat dairy, sugar or gluten), I needed to plan a healthier menu— but (obviously) not forego all indulgences.
Over the years we’ve had all kinds of food at football watch parties. Mexican. Potato skins with the works. My mother-in-law’s “Tillamook cheese bread” with a glass of White Zinfandel (don’t knock it until you try it). And a must if I’m putting together the menu—something sweet, usually in the form of cookies, cupcakes and touchdown candy. This may not bother most, but it makes me a bit crazy when there’s a complete hodgepodge of dishes in the tailgate spread. The last thing you want is every dish to be cheese-based, covered in sauce or fried to a golden brown. Light dishes need to balance the heavy options. Something green is required (and I’m not just saying that because green happens to be my school color). It’s about having some semblance of balance. And, with a small homegate, that goal is much easier to achieve.
Here are some tips for a relaxing day of homegating where the host or caterer of the day can actually watch their team score:
Plan the menu in advance. Consider the game time when planning the food. If the game takes place over the dinner hour, then you need something substantial to serve. Think crockpots full of chili, those Internet-popular ham sandwiches on Hawaiian rolls, or a pan of enchiladas you’ve made ahead that can conveniently emerge from the oven at half time. Mid-day games are more conducive for grazing on bite-sized meat options such as meatballs, chicken skewers or mini-sandwiches. While veggie trays are great, big bowls of salad that can withstand staying out on the counter are also nice and help balance the heavier dishes. For morning games, waffles or biscuits with chicken tenders are fun and a bit unexpected.
Be organized (something I’m not always successful at) and prep as much of the food as possible ahead of time. Any baked goods can be made up to a couple days before. Most dips can be made the day before or that morning. You can make meat and main dishes earlier and reheat. Do your chopping and slicing that morning. Plan what serving dishes you want to use as well.
Display your food where it’s accessible without wandering too far from the TV. This way no one has to miss the action and your goodies actually get eaten. Place similar items (mains with meat dishes, chips & dips, desserts, beverages) together on the dining table, kitchen island or even a card table. Set nuts or chips (or that touchdown candy) on coffee tables.
Offer some lighter options. A plate of sliced fruit, chopped veggies, nuts or popcorn rather than preservative-filled chips. We all love dips. I try to have only one heavy dairy-laden dip and one or two non-dairy such as guacamole or hummus. Make sure you have non-alcoholic beverages as well.
For sweets, cookies are my favorite because they can be made ahead and are easy to grab.
Lastly, go ahead and use paper plates and napkins (but I like real flatware). Set these out early.
So, what did I make last weekend?
Main attraction:
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil from Tieghan Gerard/Half Baked Harvest.— super tasty but spicy! My son says it was basically a curry. This recipe is also nice because it can be made in an Instant Pot. I used Jasmine rice because that’s what I had; and I mixed up this Garam Marsala blend. I served the stew/curry with Garlicky Cilantro Naan. Yum. My intention was to add sausage or meatballs (such as these Aidells spicy mango variety) but I totally forgot in the hubbub of the day. Oh well!
Appetizers:
Spicy Smoky Cashews upped with ancho chili powder and some turmeric
Fresh veggies including carrots, broccoli, peppers and cauliflower
Chips (regular tortilla chips, Siete Lime grain-free tortilla chips (made with cassava flour) and baked pita chips)
Dips: Guacamole fancied up with pepitas, roasted corn, cilantro and red pepper flakes - and for some reason I like to serve my guac on a plate; store-bought hummus; and our family’s favorite super-secret taco dip (literally it’s a block of softened cream cheese, sour cream and Lawry’s taco seasoning) mixed with a hand mixer. This always gets eaten. Every time.
Honey crisp apple sliced into thin rounds topped with sharp cheddar slices, drizzled with honey and a few grinds of black pepper. I was thinking I should have included some grapes.
Dessert. The day before I made Sarah Kieffer’s Pan-banging Chocolate Chip Cookies and a variation of these Dark Chocolate Snack Bites. I melted no-sugar-added Lily’s Dark Chocolate, poured into foil mini-cupcake liners and added raw cashews, pepitas, pistachios, unsweetened coconut flakes and dried blueberries (no sugar added since we dehydrated them ourselves), topped with fleur de sel. I love chocolate and thought these tasted really good. Son approved.
Beverages: beers, Smith’s Mediterranean Mint Iced Tea, Pelligrino water served over 2” mint ice cubes and lemon slices. Go green and yellow!
Final score: Mom won the day.
