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02/01/2021 11:00 PMIf you’re a football fan, you probably already know everything you need to know about Sunday, Feb. 7, when the Kansas City Chiefs will face off against the Tampa Bay Buccaneers for the Super Bowl LV trophy.
If you’re not, but maybe you’re someone who’s just looking for something to celebrate and a good excuse to eat, this article is for you.
The Super Bowl kicks off at 6:30 p.m. on Sunday, Feb. 7 and it can be watched for free on CBSSports.com and the CBS Sports app. The Chiefs are currently favored to win, and are the reigning champs, but the Buccaneers came within striking distance of a victory over the Chiefs when they met earlier this season, in late November. The Chiefs prevailed over the Buccaneers, but it was a bit of a nail biter with a final score of 27-24.
So even if you’re not a big fan of football, this Super Bowl could be one to watch. First of all, Inaugural Poet Amanda Gorman will kick things off, reading a poem honoring several heroes before the coin toss on Feb. 7.
But the big story for many in New England is Tampa Bay’s quarterback, Tom Brady, who’s posted an amazing performance this season for an old guy (old for football, that is).
After spending two decades with the New England Patriots, playing in nine Super Bowls and winning six of them, he decamped for Florida this past season, where he and his buddy, fellow Patriots refugee Rob “Gronk” Gronkowski, helped make a promising team into National Football Conference champions with an upset over the Green Bay Packers in the league championship game. And Brady did all of this, this season, while also worrying about his parents, who fell sick with COVID. They’re better now. And the game is being played in Tampa Bay, making it the first time that a Super Bowl quarterback will play the game in his home stadium.
But, enough about football.
What are you going to eat?
It’s a great day to get takeout and we’ve posted a list of some of our favorites with this story online (search for the headline of this story on zip06.com and click on the Super Bowl LV Shoreline/Connecticut River Valley Takeout link). Check out what we have there, and if you have a place we should add, email me with the details before Friday, Feb. 5 at 4 p.m., at p.mcnerney@shorepublishing.com—put “Super Bowl” in the message field.
Cannolis that look like tiny footballs. Pizza, New Haven-style thin-crust pizza or a vegan, gluten-free apizza that’s delicious, too. Gastropub handheld chicken sandwiches with the works. And of course, wings, and stuffed breads, and mac and cheese. The takeout options are endless, and this is yet another great opportunity to support our local restaurateurs.
So many food options, so little time.
In fact, the game should run about 3 hours and 12 minutes, if it doesn’t go into overtime. But honestly, those guys spend so much time huddling and standing around and arguing with the officials with the flags in their pockets (pass interference penalty, anyone?) we can safely spend most of that time eating.
If you’re looking for something simple and fun to make at home, consider some Souper Bowl Soup and a TikTok wrap.
Souper Bowl Soup
I’m opting for a creamy cauliflower soup that anyone would love. Ingredients include a head of cauliflower, raw cashews, cannellini beans, vegetable broth, garlic, herbs, lemon juice, hot pepper flakes, olive oil, and nutritional yeast. Nutritional yeast may be a new-to-you ingredient, but if it’s not already in your pantry, it’s a great addition. It adds a creamy sharpness similar to cheese, and can be used in a variety of dishes. You can find it at Stop & Shop, Big Y, FoodWorks, and many other supermarkets.
The soup is easy to make on the stove top, even easier in an Instant Pot, and great as is, as a creamy comfort food.
It’s also fun to switch it up by adding your choice of ground spices. I’ve tried it Herbes de Provence; with a Moroccan-style spice blend similar to ras el hanout (cumin, ginger, salt, pepper, cinnamon, coriander, cayenne, ground allspice, and cloves); taco seasoning (garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, and black pepper); and berbere, an Ethiopian spice mix (coriander, cumin, cardamom, red chili pepper, allspice, cloves, fenugreek, and black pepper).
You get the idea, the soup is basically a blank palette and an invitation to explore your spice cabinet to come up with something that suits you and your family.
TikTok Wrap Tips
As for the TikTok wraps, it’s basically a grilled wrap, but with a twist. You cut the tortilla half way up, from the bottom to the center, arrange the ingredients into four quadrants, then, starting at the cut, fold up each quadrant to make a pocket. Then, you grill it.
Important tip 1: Resist the urge to overfill it. And even though I know that, I usually overfill it. But it’s easier if you don’t.
Important tip 2: Have the panini press or pan hot before you put the wrap into it. If you use a pan, use a paper towel to lightly oil it with olive oil first, and put the open side of the folded wrap up against the rim of the pan to help prevent spillage.
Important tip 3: it’s a good idea to have at least one ingredient that is melty or creamy, to help hold everything together as it’s grilled.
How is this different from a regular wrap? Honestly, it’s not that different but, once you’ve mastered it, it’s a whole lot easier to eat while watching a football game. And, with all of the different versions being shared on TikTok, a video-sharing social networking service, it’s spilled over onto other social media as well. So whether you’re a Facebook grandma, a YouTube junkie, or a TikTok kid, it’s kind of a thing.
Here are some possible combinations:
• Cooked chicken or chicken tenders, sliced red onion, bbq sauce, 7-year Quebec cheddar cheese
• Cooked hamburger meat and cooked bacon, tomato slices, lettuce, ketchup mixed with Worcestershire sauce, Four Alarm cheddar cheese
• Tuna salad, caramelized onions, capers, 1-year cave-aged gruyere
• Fried egg, crispy ham, ketchup mixed with hot sauce, American cheese or a Saint Angel triple creme
• Sliced turkey, cooked bacon, avocado slices, mayo mixed with finely diced tomato and lettuce and red onion, French Comte cheese
• Medium-sized shrimp sautéed in cumin, chili powder, lime, and olive oil, along with cilantro, Cholula chili lime or chili garlic hot sauce, and avocado, with sour cream served on the side
• Tofu fried or baked until crispy, micro-greens, scallions, sriracha mixed with vegan cream cheese (Tofutti and Kite Hill both are good)
• Nutella, sliced strawberries, sliced bananas, peanut butter
Soup How To
Here’s the recipe for the soup. This version can be made on the stovetop. For a version you can make in an Instant Pot, visit rainbowplantlife.com/instant-pot-cauliflower-soup. In the version I made, I added in more vegetable stock, and some spices. If you don’t add in the extra stock, it’s still delicious as a thick, hearty soup, and after you refrigerate it, it is thick enough to use like a spread, almost like hummus, on your favorite bread.
Creamy Cauliflower Soup
Adapted from a recipe by Nisha Vora, rainbowplantlife.com
Serving size: four to six
Ingredients
4 to 6 garlic cloves, roughly chopped
1 large head cauliflower, cut into large florets
1 cup raw cashews
2 15-ounce cans of cannellini beans,drained and rinsed
6 cups low-sodium vegetable broth, plus more as needed
(or water)
Herb or spice mix of your choice(see note with recipe)
5 tablespoons nutritional yeast
1 to 2 teaspoons kosher salt, plus more to taste
Freshly cracked black pepper to taste
Juice and zest from two lemons
1 to 2 teaspoons crushed red pepper flakes (optional)
2 to 4 tablespoons olive oil
Optional spice mixtures:
Consider adding in one of the following: Herbs de Provence (fennel seed, rosemary, thyme, marjoram, tarragon, basil, and chervil, lavender optional); Moroccan spice blend (cumin, ginger, salt, pepper, cinnamon, coriander, cayenne, ground allspice, and cloves); taco seasoning (garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, and black pepper; and Berbere, an Ethiopian spice mix (coriander, cumin, cardamom, red chili pepper, allspice, cloves, fenugreek, and black pepper). Some spice houses offer pre-mixed blends, or there are recipes available online that will give you the correct proportions. Start with about 1 to 2 tablespoons of the spice mix to the pot of soup, keeping in mind you can add more to taste as you are finishing the soup, while adjusting the salt and pepper.
To finish
Lemon zest
Crushed red pepper flakes (or Aleppo pepper)
Good-quality extra virgin olive oil
Bread for serving (optional)
Directions
1. Pour boiling water over the cashews to cover for 15 minutes. Drain and rinse before using. Meanwhile, cut cauliflower, chop garlic, prep spice mixture if using.
2. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Once hot, add the garlic, along with any spices you are using, cook until fragrant for about 30 seconds to one minute, stirring frequently. Watch, and smell, to make sure the garlic does not burn.
3. Pour in the vegetable broth and de-glaze the pot, stirring up any browned bits. Add the soaked and drained cashews, cauliflower florets, cannellini beans, nutritional yeast, 1 ½ teaspoons kosher salt, and black pepper to taste. Stir to combine. Add enough water or more vegetable broth to make sure the cauliflower and beans are completely covered.
4. Bring the soup to a boil. Then reduce the heat to maintain a rapid simmer and cook for 15 to 20 minutes, or until the cauliflower is tender and soft. Once the soup is done cooking, blend it up. You can transfer it to a stand blender (in two batches) or use an immersion blender. If using a stand blender, remove the center cap of the blender and cover it with a dish towel to allow the steam to escape.
5. Taste for salt and pepper, add the lemon juice, and add more of the spice mix, if needed. Transfer the soup to bowls, and before serving, zest some lemon on top, add a scattering of red pepper flakes, and drizzle with a bit of extra virgin olive oil. Serve with your favorite bread and spread.