Football is back.
I have seriously mixed feelings about this. On the one hand, I am super excited, I love, love, love football! On the other had, my team had a heartbreaking end to an epic season and I just don’t know if I am ready for the emotional roller coaster that is football fandom just yet. I am, always have been and always will be a Denver Broncos fan. Which was a tough thing to be back in February of last year. I read something a few days later about how fans of the losing team ate significantly more calories during the Super Bowl than those of the winning team. I can attest to that, I tried to drown my sorrows in cookie dough dip and margaritas.It didn’t work and I felt bloated and gross for the entire next week. Anyway, I was kinda looking forward to a break from football. But, here in Buenos Aires with its crisp, wintery weather, I find myself thinking about all my favorite fall and winter things… pumpkin flavored anything, apples, hearty stews and chilis, mulled cider… and football. The heart wants what the heart wants I guess. Lucky for us, the heart picked a good time to start yearning for football again, as the first preseason games were this week. In order to celebrate the return of football (or at least, of preseason football) we decided to make some of our favorite football snacks while we watched the game.
Since I can’t ever leave well enough alone, I tried to make us the healthiest version of nachos possible. We made homemade chips with tortillas (cut into triangles and pan-fried, without oil, until crispy), topped them with a bit of chorizo (yes, chorizo is a high fat meat, but it is so flavorful that a little goes a long way, which is why I used it here, I could get away with less then if I had used hamburger or another bland meat), crispy shaved Brussels Sprouts, spicy Split Pea Salsa and a dollop of plain yogurt.
Before I get to the recipe for the Split Pea Salsa I just want to gush about plain Greek yogurt for a minute. I love the stuff, it is absolutely one of the true loves of my life, it is a healthier alternative to sour cream, a good source of protein and the tangy, creamy base of most of my sauces. Here are some of my favorite ways to use plain yogurt:
Plain yogurt + Avocado= creamy avocado sauce that goes well on burgers or salads
Plain yogurt + Tahini + Garlic + Lime Juice= awesome Mediterranean sauce that goes well with savory or sweet flavors (try it on baked squash or sweet potato and it will rock your world!)
Plain Yogurt + Peanut Butter + Cinnamon = tasty fruit dip for a high protein breakfast or snack. Also, try it with almond butter.
Plain Yogurt + Granola = High protein breakfast goodness!
I could go on. Really, I could. But, I won’t. Instead, here is the recipe for split pea salsa. Split peas are often overlooked in my opinion, they are good for so much more than just soup! In this recipe they provide a hearty texture and a big boost of protein and fiber. Plus, unlike other legumes, they do not require overnight soaking- they cook up in only about 20 minutes soyou can throw this together without planning ahead for days! We used this salsa for our nachos, but it would also be good on a salad, breakfast burrito, as a dip for chips, really your imagination is the limit with this salsa.
Split Pea Salsa
Makes about 1 1/2 cups
1/2 cup Dry Split Peas
1 small Onion, chopped
1 Tomato, washed, cored and chopped
1/2 Serrano Pepper, seeds removed and finely minced
2 cloves Garlic, minced
2 tsp Orange Juice (or Lime Juice)
1/4 cup Cilantro, washed and chopped
1/4 tsp Salt
1/2 tsp Oregano
In a saucepan combine split peas, 1 cup water, oregano and 2 tbsp of the chopped onion. Bring to a boil, then simmer until soft and all the water has absorbed, about 20-25 minutes. Allow to cool until no longer hot to the touch.
Combine chopped onion, tomato, serrano pepper, garlic, orange juice, cilantro and salt in a medium bowl. Toss well and then add split peas. Allow flavors to blend at least 15 minutes but longer is better. Serve on nachos, tacos, salads… anything!
**Notes**
To prevent raw onions from taking over a dish with their strong, onions flavor rinse them under hot water- this keeps the flavor but prevents it from taking the dish over!
A little Bell Pepper or Corn would be amazing in here as well!
