'The H Word' scores with MVPizza

Just in time for Super Bowl parties, The H Word scores this week with healthy versions of two of America’s favorite finger foods.

Mary Ann Suprenant’s MVPizza starts with your favorite pizza crust and piles on fresh spinach, tomato sauce, artichoke hearts, chicken breast and mushrooms along with some sprinklings of cheese and thyme.

The preparation is quick and simple and the whole thing is game-time ready in 25 to 30 minutes.

The Super Bowl is being played in Miami and Backfield in Motion Rollups play on the city’s Caribbean influences with black beans, coriander, cumin cilantro, cayenne and fresh limes.

Again, the preparation is quick and easy — and it can be made in advance and refrigerated until just before kickoff.

You can take part in “The H Word” by going to healthyrockford.com/thehword and clicking on the appropriate links to leave your comments and recipes, download recipes, read blogs or contact the staff. You also can become a fan at facebook.com/hword for more tips and updates on future shows.

Host of ‘The H Word’ dishes on home, family and coconut trees
Who is that woman wrapped in vegetables promoting the Register Star’s new “The H Word” healthy cooking show?

That’s Mary Ann Suprenant, Register Star advertising sales executive and a Coronary Health Improvement Project lifestyle cooking instructor. Today you can get to know her — maybe more than you wanted to know!

City of residence: I live right in the middle of Rockford.

Hometown: Born and raised right here. Kept trying to escape, but found myself returning. That must mean something.

Tell me about your family: Most of them are still in this area, so I’d better keep my mouth absolutely zipped. I know that I have the very best daughter in the world, beautiful, perfect in just about every way and job-hunting.

Where did you go to school? Boylan — Amen. RVC — I don’t think I took one academic course while I was there. Rockford College — degree in psychology, why? And U of I Rockford — began pursuing a master’s in social work, got bored, moved to North Carolina.

How long have you worked at the Register Star? Around three and half years, but including occasional weekends, I should be almost vested.

When did you first learn to cook? Rattles hadn’t been invented yet, so mom used to give me pots and pans to bang on as a baby. I think my first words were “Eggs Benedict.”

How long have you been into healthy eating? As soon as I finish these fries I’ll answer this question …

What’s your favorite food to cook? I’m a baker by nature, so finding great, decent, low-carb cookies are on my radar right now.

What’s your favorite food to eat? Well, again, the fries …

If you were a fruit tree, what kind of fruit tree would you be? Um, coconut?

Which celebrity chef would you love to meet? I’ve been infatuated with Charlie Trotter ever since he appeared in “My Best Friend’s Wedding.” 

What are your hobbies? I sing with River City Sound and with JaMpAcKeD, my quartet. I volunteer for MELD and Alzheimer’s Association. Love hosting Libations on the Lanai at my home during the summer. Friends show up with food and booze and we make dinner and drinks.

This week’s recipe: Back Field In Motion Black Bean Dip
2 15-ounce cans black beans, drained and rinsed
1/4 cup scallions
1 teaspoon coriander
1 teaspoon cumin
1/4 cup cilantro chopped
1/2 teaspoon cayenne pepper
2 or 3 limes, juiced
1 tablespoon olive oil (optional)
1/2 teaspoon salt
1 cup grated carrot
1 avocado, mashed (optional)

Pulse beans in food processor until small chunks. Add scallions, coriander, cumin, cilantro, cayenne, limes, oil if using and salt. Pulse until blended, scraping down sides.
Scrape into a bowl, add carrot and avocado if using, and stir to blend. 

Spread mixture onto a tortilla and roll tightly. Refrigerate until firm. Slice and arrange on a platter. Serve with salsa or guacamole. Click here for this recipe as a PDF