1. GAME’S ON
Party pleasing recipes
to enjoy beyond the
game
Southwest Stew
Baba Ganoush
Chocolate Haystacks
recipes available at cancerperspectives.org
Marsha Eisen in the Cooking Studio for a
Nutrition Discussion and Cooking
Demonstration on Game Day Food

2. For a super bowl party, you want to have hearty, tasty foods that can be prepared
in advance so that the host or hostess is not busy in the kitchen while everyone
else is enjoying the game, entertainment, and other people’s company. Two items
often mentioned for football parties are soups and chili. I chose Southwest
Stew, similar to a chili but all vegetarian. This is a dish that had been on the menu
for inpatients here at Hackensack University Medical Center for many years.
Eventually it also became one of my favorites as a lunch choice in the cafeteria. It
is a hearty blend of tomatoes, onions, carrots, mushrooms, chickpeas and
spinach. For further color contrast and flavor, crumbled feta cheese is added at
serving time and chips on the side provide a crunch and contrast of texture.
Without the cheese, the recipe is extremely low in fat, vegan, lactose free, and
gluten free; meeting the needs of people with many nutrition restrictions. Gluten
free chips can easily be found, however the chips do add fat.

3. Babaganoush, a favorite in Mediterranean countries and the Middle East, is
made with roasted eggplant and tahini. It requires little work; just start by
roasting the eggplant in the oven until very soft. When cool, cut in half and
scrape the flesh from the skin, mash well and add to the tahini and seasonings. A
lower fat alternate to the usual sour cream or cheese based dips it can be served
with crudités or wedges of pita bread.
What festive day would be complete without a tasty fun dessert? Chocolate
Haystacks completed the menu for super bowl party suggestions. They are easily
made by melting dark chocolate with some peanut butter and adding Fiber One®
cereal, diced dried apricots and dried cranberries. High in fiber with the added
benefit of the vitamins and minerals in the dried fruit, this delicious dessert was a
hit with the crowd and a surprise to all since it was made with a high fiber
breakfast cereal.

4. Southwest Stew
1 can chickpeas (rinsed and drained)
1 cup water
2 cups chopped cabbage
1 cup chopped carrots
½ cup chopped onion
2 jalapeño peppers, stemmed, seeded and finely chopped
4 cloves garlic, crushed
½ tsp kosher salt
¼ tsp ground black pepper
5 oz fresh spinach (remove any thick stems)
8 ounces fresh mushrooms, sliced
15 oz can crushed tomatoes
2 ounces crumbled feta cheese
tortilla chips

5. Southwest Stew Cont.
Add water, cabbage, carrots, onions, chilies, garlic and cook about 10
minutes
Add tomatoes and chickpeas and heat through. Continue to simmer
covered until all the vegetables are tender and broth is slightly
thickened,
Add mushrooms, cooking until soft.
Just before serving stir in the spinach and cook another 3-4 minutes.
Serve topped with crumbled feta cheese and chips on the side.

6. Babaganoush
1 large eggplant
2 cloves garlic, minced
2 Tbsp tahini (sesame seed paste)
3 Tbsp freshly squeezed lemon juice
1 Tbsp minced fresh parsley
½ tsp cayenne pepper
1 tsp olive oil (optional)

7. Babaganoush Cont.
Roast eggplant in a hot oven (400°) after poking a few holes in the skin with point
of knife. Bake about 45 minutes or until eggplant is very soft when touched.
Meanwhile, place garlic in a small mixing bowl, add tahini and lemon juice and
mix well. The tahini mixture will be smooth and almost white.
When the eggplant is cool enough to handle, cut in half and scoop out the flesh
and mash well with a fork. It will easily come off the skin.
Add the mashed eggplant to the tahini mixture.
Sprinkle with parsley and cayenne pepper.
Drizzle the olive over the top (optional)
Chill until serving. Serve with pita wedges, chips or crudites
Yield about 2 ⅓ cups

8. Chocolate Haystacks
12 oz dark chocolate
½ cup reduced fat peanut butter
3 ¾ cups Fiber One original cereal (1 pouch of 16.2 oz package)
1 cup dried cranberries
1 cup dried apricots (cut in small pieces)
1. Line cookie sheets with waxed paper.
2. Microwave chocolate and peanut butter together for one minute, stir after 30
seconds.
3. Continue to microwave until it is all melted and smooth, stirring every 30
seconds.
4. Stir in cereal and dried fruit until well coated.
5. Drop mixture by rounded teaspoonfuls onto waxed paper.
6. Refrigerate until chocolate is firm.