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The Cookstr Weekly: Superfoods for the Big Game

February 3, 2014

Here at Cookstr, we spend a fair amount of time thinking and talking about our food values. They aren’t quite the same as some other sites: we don’t have strictly paleo-friendly recipes, and we don’t insist that every dip you make start with dried beans instead of canned. Not every recipe on Cookstr is necessarily healthy! We believe that cooking is always better than not cooking, and that anything you make for yourself in your own kitchen will taste better and be better for you than what you’d get in the processed food aisles at the supermarket or at your local takeout joint. Even wings and french fries.

We also believe strongly in meeting people where they are. You might be the kind of home cook who’s already hard at work on the blueprints for your snackadium, or you might be planning to peel the plastic off a tub of ready-made seven layer dip. Either way, we figure there’s no harm in starting with fresh, whole foods for our Super Bowl menu, whether the outcome is kidney bean-quinoa vegan chili or homemade fried chicken.

So our superfood approach to this menu is a tongue-in-cheek way of working whole ingredients like beans, broccoli, spinach, tomatoes, and walnuts (“superfoods”, or, as we like to call them, “foods”) into just about any occasion.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

 

Cajun-Spiced Potato Wedges
  by Victoria Blashford-Snell and Brigitte Hafner 

 
Oven fries are a fantastic example of a dish that’s just better when you make it yourself. Turning the potatoes as they cook, carefully detaching their crisp edges from the bottom of the roasting pan – while cooking them, you earn the pleasure of popping the first perfectly golden wedge in your mouth when it’s still too hot. In this recipe, lemon juice, olive oil, and plenty of spices you’ll probably have in your cupboard make a Cajun-inspired sauce for the potato wedges and red onions.

More Super Bowl Recipes from Cookstr
Power Chili by Rea Frey 
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Raw Vegetable Salad with Blue Cheese Dip by Ken Haedrich
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Smoky Guacamole by Gina and Pat Neely
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Honey-Glazed Walnuts by Pichet Ong

  by Patricia Tanumihardja 

“All Korean grandmothers have their own little secrets for making and tenderizing kalbi. Soda, sugar, and Asian pears are all common tenderizing agents. Grandma Sang Jung Choi (see Notes) massages kiwis into Korean-style short ribs-beef ribs cut about ¼ inch thick across the bone (instead of between bones) with three bones per slice-they are often available in Asian markets. Your butcher may also have the similarly cut flanken-style or cross-cut beef chuck short ribs; just ask if the slices can be cut a little thinner.” 

– Patricia Tanumihardja 

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

 

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