It’s football season again and for me that means:
1. Making a lot of food, and
2. Having time to write. Just like magic. Because my family is distracted. By football!
I have been pondering these things and I thought my first posts back should be about Football Food. Because that’s a thing.
Keeping It Real on Football Sundays
My family watches games all day long on Sundays and I love to make it fun for them by making, and serving, yummy stadium-esque creations all season long. However, I’m always a little scandalized when I jump on Pinterest for inspiration and I see what people are eating on football Sundays!
Thankfully, pretty much any recipe can be made more nutritious by choosing wholesome, real-food ingredients. Our Sundays are filled with wings and skins and poppers galore but before I make these goodies, I pause and think about what’s going inside.
Some good rules to go by:
- When a recipe calls for flour, we have options! Experiment with healthy, nutrient dense flours and find your favorites! You can always substitute white flour for a flour of your choice.
- Always use organic dairy products.
- Buy the best meats that are available to you. Look for organic, free range, grass fed and even local meats whenever you can.
- Always use nitrate-free bacons and sausages.
- Make your own sauces! You will know just what goes into them and I guarantee it will taste better.
- For the sweet stuff, consider using unrefined sweeteners like local honey, maple or agave syrup. I also like coconut or maple sugar for baking and only use organic unrefined cane sugar where it really counts like brownies or birthday cake.
Today I made a family recipe for empanadas using wholesome, my-choice ingredients which I’ll share.
Football Sunday Empanadas
- 2 c. flour of your choice
- 1/4 t. salt
- 1/2 c. organic or cultured butter, cut up and very cold
- 1/2 c. organic milk of your choice
- 2 T. softened butter
- 1 beaten organic, free range egg
- Organic, grass-fed ground beef, seasoning of choice, cheese, or
- Organic chicken, diced green chiles and cheese, or
- Fruit of your choice, or
- Something else! There’s no end to what you could wrap up; just let it be actual food!
Preheat oven to 400°
Place the flour and salt in your food processor and pulse until combined. Add the ice cold butter and combine until mixture is like fine breadcrumbs. Add cold milk and again run the processor until a soft dough is formed. Turn this out onto a floured board and divide into three equal portions. Roll out each portion into about an 8″x8″ area. Spread two of these with the softened butter and then stack them with the unbuttered portion on top. Roll out very thin.
At this point, you can use any size circle you prefer to cut out your pastries. Today I used a wide mouth jar ring but these can also be made large for meal-sized portions. Paint beaten egg on edges and then fill as you wish. Fold over and crimp edges. Bake for about 20 minutes or until puffed and golden.
They were a hit!
Last, but not least, please love yourself enough to enjoy your football food with a lovingly made, possibly local, craft beer. Real food deserves to be washed down with real beer. If you’d like to read more about why craft beer isn’t just a fad but is a healthier choice, check out this blog post.
We mostly buy our craft beer at Tap and Bottle, now with two locations at 403 N 6th Ave and at 7254 N. Oracle Road.
Enjoy football season or whatever else your family loves to do this fall!