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According to Peyton Manning, preparation is key. “I don't know if anything feels different,” Manning said Wednesday afternoon as the AFC South Champion Colts (15-2) prepared to play the Wild Card New York Jets (11-7) in the AFC Championship Game at Lucas Oil Stadium in downtown Indianapolis Sunday at 3 p.m.
 

“It's an exciting week. I think the focus sitting here on Wednesday is we have to have a good week of preparation.”

Fans may heed his advice. Before we move on to food , which is important, it’s worthwhile to note hhgregg’s  20 percent off sale, now through Thursday if you have an eye on a new TV. Fast action sports are best viewed on an HDTV, 1080p for larger sized displays, with a refresh rate of 120Hz or higher to eliminate motion blur. When Pierre Garcon gets his hands on the ball, you’ll want to see every detail.
 

Food preparation is essential for game day if everyone is to enjoy the afternoon. A mid-afternoon game guarantees hungry viewers. Food that is filling, easy to eat and familiar can also be healthy while practicing greener cooking methods. Last week I offered a homemade hummus with fresh vegetables and vegetarian lasagna, the first is no-cook finger food and the second uses fresh vegetables and does not require a knife, practical choices when food moves from the table to the sofa. 
 

This week, I suggest a simple platter of skewered tortellini with a marinara dipping sauce. Remember to turn the boiling water off and let the residual heat finish cooking the pasta. Better to be on the firm side for this dish, so cut a few minutes off the cooking time recommended on the package to prevent the filling from leaking out or from being to soft to stay on the skewer. Rinse with cold water. Thread two or three tortellinis on a short skewer. Serve at room temperature with an organic marinara sauce. Garnish the platter with plenty of fresh basil. And of course, no party would be complete without a dessert.

Here’s another favorite:

Makes 1 quart

Leslie’s note: This recipe comes from Cook’s Country, one of my favorite cooking magazines along with Cook’s Illustrated. A departure from its formula of improving upon traditional favorites, this recipe cuts the work of making ice cream and eliminates the ice cream maker. Use local dairy products for the greenest version. Total prep time: 10 minutes. 

1 teaspoon instant coffee or espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine (look for an organic brand like Green & Black’s)

½ cup sweetened condensed milk

½ teaspoon vanilla extract

Pinch salt

1 ¼ cups cold heavy cream

1. Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture to lighten it up. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours. If you make this several days ahead, place a piece of plastic wrap directly on the surface before freezing.