You may recall Armstrong signed on last fall for three years as an endorser of Michelob Ultra, the Anheuser-Busch low-calorie beer.
Armstrong for years has touted his appreciation for Shiner Bock, the beer made in his home state of Texas.
Nonetheless, Armstrong is seen in current commercials sipping the Anheuser-Busch beer after a non-cycling workout.
The beer manufacturer will likely get more than its share of notoriety during the Super Bowl when its famous Clydesdale horses return to the commercial spotlight. Industry buzz is that the Clydesdale commercial features a "love interest."
Anheuser-Busch commercials during the Super Bowl will also feature scientists drinking beer when they realize an asteroid in coming and a man who loves Bud Light so much he builds his house out of its cans.
As for Armstrong, maybe the commercial will show him on a breakaway victory and celebrating with a diet beer, the consuming of which is one of life's great mysteries. Or maybe, the ad will show Armstrong in a pub with a collection of his former girlfriends around him — all drinking Michelob Ultra.
Now, that would be a commercial.
resource: http://www.examiner.com/x-1155-Cycling-Examiner~y2010m2d5-Super-Bowl-Commercials-Lance-Armstrong
-clydesdales-crazed-scientists-and-diet-beer
7 Super Bowl Recipes That Score Big and are Healthier too!
Slow-Cooker Black Bean-Mushroom Chili
Super Bowl Sunday isn’t just about football. The food makes the party too. Try these 7 healthier twists on game-day classics, like slow-cooker chili, pizza, dips and salsa and more… go here
Slow-Cooker Black Bean-Mushroom Chili
Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a complex flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.
Serves: 10
Preparation time: 6-1/4 to 9-1/4 hours
Ingredients
1 pound dried black beans (2-1/2 cups), picked over and rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1-1/2 teaspoons cumin seeds or ground cumin
1/2 teaspoon cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced (4-1/2 cups)
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5-1/2 cups mushroom broth or vegetable broth, homemade or canned
1 6-ounce can tomato paste
1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
1-1/4 cups grated Monterey Jack or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
Preparation
1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid.
2. Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5-7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.
3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5-8 hours.
4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.
Stovetop method:
Total: 4-1/2 hours In Step 2, increase broth to 8-1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.
Enjoy!
Nutrition Facts
Per serving:
310 calories
10 g fat (4 g sat, 2 g mono)
20 mg cholesterol
40 gcarbohydrates
18 gprotein
13 g fiber
415 mg sodium
745 mg potassium
Slow-Cooker Black Bean-Mushroom Chili
Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a complex flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.
Serves: 10
Preparation time: 6-1/4 to 9-1/4 hours
Ingredients
1 pound dried black beans (2-1/2 cups), picked over and rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1-1/2 teaspoons cumin seeds or ground cumin
1/2 teaspoon cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced (4-1/2 cups)
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5-1/2 cups mushroom broth or vegetable broth, homemade or canned
1 6-ounce can tomato paste
1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
1-1/4 cups grated Monterey Jack or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
Preparation
1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid.
2. Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5-7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.
3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5-8 hours.
4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.
Stovetop method:
Total: 4-1/2 hours In Step 2, increase broth to 8-1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.
Enjoy!
Nutrition Facts
Per serving:
310 calories
10 g fat (4 g sat, 2 g mono)
20 mg cholesterol
40 g
18 g
13 g fiber
415 mg sodium
745 mg potassium
No comments:
Post a Comment