Kap & Mina's Sunday Afternoon Tailgate: Week 9

It's a busy time of year here in Morgantown, and so a little flex scheduling is in order for this week. We've moved our tailgate back to the following Thursday, and will pick up again on our regular schedule on Sunday. So tailgating fanatics should get a double-dose of recipes and fun!

When we think of tailgating, we often think of chips and beer, burgers and hotdogs--but tailgating foods don't have to be unhealthy on principle. This week, we'll be looking at a few dishes that come from the garden (or at least the produce section!) . . .

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"Vegetarian Tailgate"

WHITE BEAN STUFFED MUSHROOMS

Stuffed mushrooms are one of my favorite appetizers. They're good with sausage, clams, just about any filling. But one of my favorite ways to eat them is with a garlicy white-bean puree. This vegetarian take on an Italian classic is sure to have your guests reaching for seconds.

- Kap

• 12 Button Mushrooms, cleaned
• 2 TBSP Extra-Virgin Olive Oil (plus extra for drizzling)
• 1 small Yellow Onion, finely chopped
• 2 cloves of garlic, minced
• 1/2 Red Bell Pepper, finely diced
• 1/2 c. Chopped Frozen Spinach, thawed
• Salt, to taste
• Black Pepper, to taste
• 1 tsp. Thyme
• 1/2 to 1 tsp. Crushed Red Pepper (depending on your level of heat)
• 1 14 oz. can White Cannellini Beans
• 1 tsp. White Wine Vinegar (more, if necessary to wet the mixture)
• 1 TBSP Lemon Juice
• 1/4 c. Panko Bread Crumbs
• 1/2 c. Monterrey Jack Cheese, shredded
• Parsley, for garnish

Preheat the oven to 375 degrees F.

Wash and remove the stems from the mushrooms. Place the mushrooms cavity-side down on a baking sheet and bake for 10 minutes.

Dice half of the reserved stems. Put the mushroom caps in a greased glass baking dish (cavity-side up).

Saute diced onion, garlic, bell pepper, spinach, thyme, crushed red pepper, and mushroom stems in olive oil for 7 minutes or until golden brown.

Add salt, black pepper, and rinsed white beans and saute for another 2 minutes. Transfer to a food processor. Add vinegar and lemon juice, and puree. Stir in bread crumbs and half the cheese (adding more vinegar, if necessary).

Spoon mixture into mushroom caps and drizzle generously with olive oil. Bake in a 375-degree oven for 20-25 minutes.

Cover with cheese and broil on high for 1-2 min. until bubbly.

Garnish with Parsley.

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CHICKPEA AND SPINACH STEW

This recipe is one of my go-tos when the weather gets a little bit colder, like it's been in Morgantown for a couple of days now. I like it because I can eat it by itself with a couple of pita chips, I can amp up the Indian or Asian flair, and have it over rice (like I will show you here) or cover a piece of baked chicken or fish with it, and turn it in to a really filling meal.  Any way you want it, this stew never disappoints. 

- Mina

• 2 TBSP Extra Virgin Olive Oil
• 1 Onion, chopped
• 2 Shallots, chopped
• 3 cloves of Garlic, minced
• 2 pinches Red Pepper Flakes (more to taste later)
• 1 tsp. Paprika
• 1 tsp. Rosemary
• 32 oz. (approximately) canned Tomatoes, crushed or diced (if crushed, use your hands to mush them to your desired consistency before adding to the stew)
• 1/2 c. Tikka Masala sauce (I used Patak's Original Simmer Sauce: Tikka Masala Curry Flavor) 
• 3 c. cooked Chickpeas (or two 15-oz. cans), washed and drained
• At least two bunches fresh Spinach, stems removed
• Salt (to taste)
• 2 c. White or Saffron Rice (I used A Taste of Thai's Yellow Curry Rice) 

In a wide sauté pan, heat the oil over high heat. Add the onion, shallots, garlic, red pepper flakes, paprika, and rosemary. Sauté for 2 minutes, then lower the heat to medium and cook, stirring frequently, until the onion is soft (about 12 minutes). 

Add the tomatoes, masala sauce, and chickpeas, then cover and simmer for 15 minutes. 

Meanwhile, cook the spinach in the water clinging to its leaves until tender. Add the spinach to the stew, taste for salt, and season with extra red pepper flakes if needed. Serve in pasta plate over rice and enjoy!

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SPINACH-ARTICHOKE DIP

Keeping with my appetizer theme, I am making a spinach-artichoke dip. (I couldn't believe we hadn't really done any dips yet this year!). This is a staple of just about every restaurant across the country, and for good reason. This bubbly, cheesy vegetarian dip is sure to get everyone eating their vegetables (even die-hard carnivores!).

- Kap

• 1 8 oz. package of Cream Cheese, softened
• 1/4 c. Sour Cream
• 1/4 c. Mayonnaise
• 1 TBSP Dehydrated Onion (rehydrated in 1 TBSP Water)
• 1 clove of Garlic, minced
• 1/2 package of Chopped Frozen Spinach, thawed (about 6 oz. spinach)
• 1/2 package of Chopped Frozen Artichoke Hearts, thawed (about 8 oz. artichoke hearts)
• 1/4 c. Parmesan cheese, shredded
• 1/3 c. Monterrey Jack Cheese, shredded (plus, extra for topping)
• 1/2 tsp. Red Pepper Flakes
• 1/4 tsp. Garlic Salt
• Pepper, to taste
• Pita Chips, for serving

Combine all ingredients in a crock pot or slow cooker. Cook on low for 2 hours until bubbly. Add a little extra cheese before serving and let melt. Serve with pita chips.

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CROCKPOT MOONSHINE APPLE SAUCE

This is the time of year when apples are ripe for picking in our part of the country. What do you do when you have far too many fresh apples to eat? Why make applesauce, of course! Thanks to a little Apple Pie Moonshine, this apple sauce is Tailgate worthy!

- Kap

• 8 medium fresh, crisp, tart apples (I prefer to use a combination of apples for flavor, such as Granny Smith, Honey Crisp, Fuij, Gala, Braeburn, etc.)
• 1 tsp. fresh Lemon Juice
• 1/2 tsp. Cinnamon (more for garnish)
• 1/2 c. Brown Sugar (more, if necessary--this depends on the type of apples)
• 2 TBSP Apple-Pie Mooonshine
• 1/2 c. Apple Cider (you can also use water)

Peel and core the apples. Chop them into chunks and toss them in the lemon juice before adding them to the crock pot. Add the remaining ingredients. Cook on low for 6 hours. Mash to the desired consistency with a potato masher or fork. Sprinkle with extra cinnamon.


(If the apple sauce is still too tart after mashing, add more brown sugar and cook for 20 min. Then taste again.)

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DRINK RECOMMENDATION:  CARAMEL APPLE MOON

In honor of Autumn, w also concocted an apple flavored cocktail using the official state fruit (it's actually the Golden Delicious Apple, but close enough) and the unofficial drink of our home state of West Virginia: Moonshine! 

- Kap & Mina

• 4 oz. Apple Cider
• 2 oz. Apple Pie Moonshine
• 1.5 oz. Bourbon
• 1 oz. fresh Lemon Juice
• 1 oz. Orange Soda
• Caramel Syrup, to garnish the glass
• Apples slices, for garnish (optional)
• Fresh Mint, for garnish (optional)

Drizzle caramel along the inside of a glass. In a cocktail shaker with ice, combine the remaining ingredients and shake vigorously. Pour into the glass and garnish with an apple slice and/or fresh mint, if you want.

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EAGLES PREDICTION

Win! -- The Eagles dropped the ball last week against the Cardinals in a game they should have won. They are proving a difficult team to figure out this season. Still, the Texans have struggled this year to live up to their potential, even with former Penn State coach Bill O'Brien at the helm and J.J. Watt lining up across from the ball. (How good is Watt? He only proves week in and week out that he is the most dominant defensive player in football.) I don't think this will be a runaway victory, but I do think the Eagles will bounce back.

MY RECORD: 4-3

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All recipes listed above come from our own imaginations unless otherwise indicated. If you try one of these recipes in your own kitchen, leave a comment below and tell us how it goes. And, of course, share your modifications, enhancements, improvements, etc.

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