I know there are lots of sports going on right now (actually, I’m not certain about this, I just think there probably are). Our favorite to watch is baseball. It’s one of the best things about October (aside from the fact that we got married in October). I have been a baseball fan for as long as I can remember. When I was growing up, it was the Toronto Blue Jays that were my team. I remember when they won the 1993 World Series, my brother, Jake, and I cheered and jumped and screamed so much that the VCR fell off the TV. We were fanatical about our Blue Jays. Now, many years later, I will still cheer loud enough to make the dog look at me like I’m a bitÃ‚ kooky. My team has changed (although I’ll always love the Jays), because for a few years I stopped following baseball. When I got back into it again, Husband and I fell in love with the Boston Red Sox. We’ll watch pretty much any game that’s on though. We just love baseball.
This year, our Red Sox didn’t do so well. But, we’re still super excited that the post season is here! It’s been a tradition for us in our 6 years of marriage to watch the post season together.Ã‚ If there’s a game on, and it’s at all possible, we’ll be watching it. We love to eat baseball foods with our baseball watching. Things like pizza, hot dogs, sausages, popcorn, you know, snacky kinds of foods… and of course, NACHOS!
I made these in July for the All-Star game. I thought it appropriate to share at this time of year too. I don’t know about you, but these on going to be eaten in our home while we watch at least one game!
- tortilla chips
- 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
- 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
- 2 ears of corn, uncooked, kernels cut off the cob
- 2 tomatoes, about 1 1/2 C, chopped
- 1 bell pepper, chopped
- 1 sm.-med. zucchini, about 1 1/2 C, chopped
- 1/4 C onion, chopped
- 1 T chili powder
- 1 T smoked paprika
- 1 T sweet paprika
- 1 t ginger
- 1/2 t cumin
- pinch nutmeg
- 1/8 t cayenne pepper (or more if you like it spicier)
- 1/2 to 1 t salt
- 1/2 t pepper
- 1-2 C cheese (pepperjack and mozzarella), shredded
- salsa (for serving)
- Greek yogurt (for serving)
- Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
- (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
- On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
- Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!