01 February 2017

In the Kitchen: Healthy Tailgate Food

In the Kitchen: Healthy Tailgate Food The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.

CINDERELLA SOCK.

YOU CAN LEARN MORE AT rhodeshow.com. Will: WE'RE IN THE RHODE SHOW KITCHEN THIS MORNING. CHEF NICK RABAR HERE. AVENUE N IS THE PLACE. WE HEALTHY STUFF. ROASTED BUFFALO ENCHILADA AND CAULIFLOWER IS WHAT YOU'RE MAKING. YOU REQUEST -- YOU CAN DO THIS FOR THE BIG GAME. THESE ARE HEALTHY OPTIONS HERE, WILL. WHEN YOU THINK ABOUT WHAT YOU ARE GOING TO EAT AT THE SUPER BOWL, IT USUALLY HAS A BONE, CHICKEN WING OR PULLED PORK OR BRISKET. BELIEVE ME, I'M HAVING ALL OF THOSE THINGS. BUT THERE ARE A LOT OF VERY FUN ALTERNATIVES THAT YOU CAN CREATE. VEGETABLE, ALL VEGETARIAN THINGS. WE'LL MAKE THREE THINGS. THE FIRST THING IS GOING TO BE THE ROASTED VEGETABLE ENCHILADA, WHICH IS A SIGNATURE

OF MY WIFE. SHE MAKES THIS AT HOME ALL THE TIME. I NEVER MADE IT BEFORE. BUT I'M GOING TO MAKE IT TODAY. AND SHE INFLUENCES ME. I WANT TO EAT TACOS AND BURGERS ALL THE TIME. HONEY, THANK YOU FOR MAKING ME EAT WELL. IT WILL HAVE BUTTER NUT SQUASH AND BLACK BEANS, ROASTED PEPPERS, ZUCCHINI, SOME KALE. WE HAVE THESE BEAUTIFUL CORN TORE TEAL -- TOTALLY GLUEN-FREE IF THAT IS A THING FOR YOU. NEXT WE HAVE THE CAULIFLOWER. IT IS NOT DEEP FAT FRIED. I'LL TOSS THAT WITH A LITTLE BIT OF FRANK'S RED HOT AND PUT A LITTLE BIT OF A YOGURT RANCH ON THE SIDE. Will: I KNOW THERE IS ONE MORE. IT'S VERY, VERY BUSY. WE'LL HOLD YOU THERE. JUST PAUSE FOR A SECOND. GET BACK TO YOU IN JUST A TO HEAR FROM ALL OF YOU.

FOR NOW BACK INTO THE KITCHEN. Michaela: YOU CAN'T BEATNIK RABAR. I ASKED HIM WHAT THEY'RE DOING FOR THIS SEARCH. HE SAID EVERYTHING. WE'RE JUST GOING TO DO AS MUCH AS WE CAN. THERE IS A LOT HAPPENING THIS MORNING. WE'RE DOING THREE DISHES. A VERY AMBITIOUS MORNING SO WE HAVE TO GET RIGHT TO WORK. NUMBER ONE, I'M GOING TO HAVE YOU DESPINE THIS KALE HERE. THIS IS A SMALL VERSION OF IT. THIS IS TUSCAN KALE. SO IDENTICAL TO DINOSAUR KALE. DINOSAUR KALE IS A LARGER STRAIN OF KALE. YEAH. YOU'RE DOING JUST FINE. I TOOK A HEAD OF CAULIFLOWER AND CUT IT UP INTO LARGER PIECES. IN THE FOOD PROCESSOR, I PUREED A LITTLE SWEET POTATO, A LITTLE HONEY, SOLE AND WHITE BEANS AND THEN THAI CHILES ON TOP. I HAVE THESE BEAUTIFUL YELLOW

CORN TORTILLAS -- Michaela: I LIKE CORN TORTILLAS. I DO, TOO. A GREAT GLUTEN-FREE OPTION AND THEY BAKE REALLY WELL, TOO. THEY DON'T GET TOO SOFT AS YOU'RE COOKING I. I MADE THIS BEAUTIFUL ENCHILADA SAUCE, THEY HAVE STORE BOUGHT ONES THROUGHOUT THAT ARE FABULOUS. Michaela: OK. IF YOU NEED TO CUT SOME CORNERS -- CORRECT. YES. I PUT THAT ON TOP OF THE TORTILLAS. AND NOW I'M GOING TO PUT SOME BLACK BEANS. REMEMBER THIS IS A VEGETARIAN SUPER BOWL PARTY THAT WE'RE HAVING HERE. SO SUPER, SUPER HEALTHY OPTIONS THAT WE'RE DOING. WE HAVE THE GLUTEN-FREE CORN TORTILLAS. THIS IS BUTTER NUT SQUASH. Michaela: I LOVE THESE IDEAS.

YOU DON'T HAVE TO BE VEGETARIAN TO ENJOY THESE ITEMS. JUST INCORP RATE THEM INTO YOUR WHOLE LINE-UP OF FOOD. CORRECT. CORRECT. I AM NOT A VEGETARIAN. I WILL BE EATING WINGS AND PORK, BUT I'LL HAVE VEGETABLE ALTERNATIVES ALSO. THIS IS ROASTED RED PEPPER. Michaela: NICE. YOU ARE LAYERING THAT UP. PLENTY MORE LEFT TO DO. PROVIDENCE. GO PATS. I'M OUT OF BREATH. [LAUGHTER] Will: SOUNDS GOOED TO ME! WE'RE IN THE RHODES SHOW KITCHEN. CHEF NICK RABAR IS WITH US. AVENUE N IS WHERE WE'RE AT. ALL SORTS OF THING HERE. WE'RE DOING SOME FAB LOWS STUFF HERE. LET ME JUST RECAP. ALL RIGHT? CAULIFLOWER. WE CUT IT INTO PIECES.

ROASTING IT. NOTHING BUT A PINCH OF OIL AND SALT AND NOW I'M GOING TO GO IN WITH SOME OF THE NICE RED HOT SAUCE. NOW WE'RE GETTING SOME REAL FOOTBALL FLAVORS GOING ON HERE. Will: HAVE YOU NOTICED PEOPLE ARE CAUSING CAULIFLOWER EVEN MORE AND MORE. YES. I'M GOING TO DERAIL THE PROCEEDINGS HERE FOR ONE MOMENT. Brendan: YOU HAVE AN AMAZING CAULIFLOWER BISQUE. IT'S QUICKLY BECOME MY FAVOURITE THING TO ORDER. JUST LETTING YOU KNOW. IF YOU WANT TO HAVE BRENDAN KIRBY [INAUDIBLE], THAT WOULD BE GREAT. I TELL YOU WHAT. IT IS VERY POPULAR AND WE COOK WITH A LOT OF VEGETABLES AT AVENUE N, OBVIOUSLY. BUT WE HAVE A LOT OF VEGETARIAN ENTREES ON OUR MENU SO WE THINK THAT WAY. WE WERE TALKING ABOUT WHAT TO DO FOR SUPER BOWL FOOD HERE

TODAY, NATURALLY MY BRAIN GRA*F TATES TO LET'S DO SOME WINGS OR NACHOS. BUT THEN I JUST CHANGED UP THE THOUGHT PATTERN AND WENT WITH SOME VEGETARIAN ENTREES. WE HAVE BEAUTIFUL CAULIFLOWER HERE. I'LL PUT ON SOME CELERY LEAVES. Brendan: IT SMELLS LIKE WE HAVE A PLATE OF WINGS. I'M ALREADY SWEATING, ACTUALLY. [LAUGHTER] Will: YOU CAN'T HAVE THAT. Brendan: I'M LIKE PERSPIRING. I DON'T KNOW WHAT I'M DOING ANYMORE. [LAUGHTER] THAT'S FUNNY. Brendan: IT'S NOT THAT FUNNY. Will: YES, IT IS. WILL, THIS IS YOUR JOB NOW. SPICE IT UP. THERE IS A COUPLE OF THINGS GOING HERE. ONE FOR YOU AND ONE FOR BRENDAN AND WILL. THIS IS ROASTED VEGETABLE ENCHILADA AND LOOKS LIKE LASAGNA.

INSTEAD OF ROLLING EACH ONE, I LAYERED IT. LIKE A LASAGNA. WE STARTED WITH THE SAUCE. WE WENT WITH THE CORN TORTILLAS, VEGETABLES, CHEESE. REPEAT, REPEAT, REPEAT. FOUR LAYERS HIGH. IT IS NICE AND HOT. WE HAVE KALE IN THERE, ZUCCHINI, BUTTERNUT SQUASH. BLACK BEANS. YOU CAN SEE IT IS STEAMING AND PERFECT. WHEN IT IS DONE COOKING, LET IT REST FOR A FEW MINUTES SO THAT IT DOESN'T JUST COMPLETELY FALL APART. GET CRACK OVER HERE, BOYS. ROASTED RED PEPER IN THERE. REALLY, REALLY FABULOUS STUFF. LIKE I SAID. LOOK AT THIS CAULIFLOWER HERE. HOW SIMPLE AND HOW FLAVORFUL IS THAT? THAT IS FOR YOU, WILL. ONE MORE THING. I HAVE THE SWEET POTATO AND WHITE BEAN HUMMUS THAT WE MADE OVER THERE, TOO.

IN THE FOOD PROCESSOR, ROASTED SWEET POTATOES, WHITE BEAN, TAHINI. THIS IS THE SUPER BOWL TAILGATE HERE. Brendan: IT LOOKS TOO GOOD TO EAT. YOU EAT FIRST WITH YOUR EYES IS WHAT I'M TOLD AND THIS LOOKS AMAZING. AND SEE HOW SIMPLE? Brendan: AFTER YOU. PUT THEM IN FOIL. ROAST THEM. GIVE THEM ABOUT 45 MINUTES AND THEY WILL BECOME SO SOFT. THEY ARE SO GOOD FOR YOU, SWEET POTATOES. WHITE BEANS, SO GOOD FOR YOU. THIS IS GOOD CARBS. WE HAVE CRUSHED BLACK TIE CHILI AND SESAME SEEDS. SKAL I DON'T UNDERSTAND, EASY, EASY, EASY. SO THE RANCH HERE I MAY IT FROM YOGOURT AND LOW-FAT SOUR CREAM. FRESH DILL, A LITTLE GARLIC POWDER, ONION POWDER. SUPER SIMPLE RANCH FLAVORS AND

I -- Brendan: IF THINK I'M PERSPIRING NOW, WAIT UNTIL I PUT THIS ON. IT WILL BE GOOD, I'M TELLING YOU. IT IS BUFFALO FLAVOR IN A VEGETABLE FORM. AGAIN, LOW-FAT DIPPING SAUCES AND ENCHILADA IS THE MUST-HAVE. THESE CORN TORTILLAS HOLD UP SO WELL IN THE BAKE. Will: THIS IS SO, SO GOOD. JUST KEEP TALKING. [LAUGHTER] Brendan: THIS IS DELICIOUS. THANK YOU. AND AGAIN STUFF IS SITTING OUT AND THIS IS BUTTER NUT SQUASH, A RABAR HOUSEHOLD TRADITION RIGHT HERE. MY WIFE MAKES IT ALL THE TIME. THIS IS MY FIRST GO AT IT. YOU NEED TO LET ME KNOW HOW I DID. Brendan: I'M STARTING TO SWEAT. THANK YOU. I FEEL LIKE I'M PLAYING IN A BIG GAME MYSELF.

THANK YOU SO MUCH AS ALWAYS.