Livingston Chili and Kale Cook-off Set for Nov. 12, Winning Recipe Will Be Showcased at ShopRite

Do you have what it takes to cook the hottest chili on the block? Does your kale creation kick the competition? Don’t miss out on Livingston’s Chili and Kale Cook-off on Nov. 12 at the Senior Community Center.

“We know this town has some fantastic cooks and some who just love to try,” Liliana Branquinho of the Livingston Senior Community Center said. “We welcome cooks of all levels, and all ages to participate in our second Annual Town-wide Healthy Cook-off.”

The winning dish will be featured during Livingston ShopRite’s free cholesterol screen on Sunday, Nov. 22 from 11 a.m. to 1 p.m.

The winner will also be awarded a celebratory basket filled with specialty, organic, and gluten free products from ShopRite of Livingston’s Village Food Garden.

Set up will begin at 7 p.m. the Community Center. The winning recipe will be sampled and judged between 7:30 and 8:15 p.m. Winners will be named between 8:15 and 9 p.m.

Branquinho added that the goal of the competition is to find a recipe that keeps three healthy points in mind: maximize fiber, minimize salt, and minimize saturated fat.

Below are the judging parameters for this year’s cook-off.

Competition Day Guidelines

1) Please bring dishes ready-to-eat for judges and those who might like to try your entry.

2) A limited number of outlets will be available for crockpots, hot plates, or blenders. It’s encouraged to bring a sterno set up to keep your dish warm.

3) Have three copies of your recipe/ingredient list typed for judges to review.

4) Extra points will be allotted to dishes that meet each of the healthy guidelines criteria.

5) To ensure your dish receives the most points as possible, try to incorporate as many healthy guidelines as possible.

Ingredient Guidelines

1) Use fresh, frozen, or no salt added ingredients to keep salt at a minimum.

2) Use minimally processed ingredients to keep saturated fat and salt at a minimum. I.E. salt free seasonings, Mortons lite salt, no sugar added seasonings, or low/reduced salt broths.

3) Use dried beans canned versions. If using canned products, try using no salt added canned items.

4) Use 100 percent whole grain products whenever possible to maximize fiber.

5) Use olive oil to sauté instead of butter or lard in your recipe for heart healthy fats.

6) Select reduced fat cheeses to keep saturated fat at a minimum.

7) Try lean or extra lean ground beef, chicken, or turkey in recipes to keep saturated fat at a minimum.

8) Use nuts and seeds for added fiber and heart healthy fats.

Contestants must register online www.livingstonsyls.org/community pass.

For more information and to view a sample recipe format, contact Liliana Branquinho@livingstonnj.org or call 973-535-7925 ext. 260.

Have a great recipe? Livingston Patch is looking for foodies like you! Send your recipes and cooking photos to Patch Editor, Emily Everson, at emily.everson@patch.com.