ARTS&LIFE DINING IN
Recipes for the Big Game You don’t have to order pizza … try these instead.
T
he big day is almost here. On Super bowl Sunday, Americans will indulge in a truly nationalistic ritual. Of course, we can’t watch the game on an empty stomach. The Super Bowl is the perfect occasion to entertain without fuss. It is a football game, and it would seem silly to serve Annabel Cohen anything other Contributing writer than casual foods on disposable plates, right? Well, mostly right. True, more pizza is served on Super Bowl Sunday than any other day of the year (when all’s said and done, what’s easier than picking up the phone and feeding your crowd for cheap?).
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But, time out! There’s no reason we can’t be civilized on this day of touchdowns, half-time extravaganzas and millions spent on beer advertising. If you’re going to serve junk food, why not serve original, relatively inexpensive — yet impressive — junk food you can actually make yourself? And, of course, offer-up a big display of fresh vegetables for dipping. You may not be hosting a huge crowd, so you don’t want to over-prepare. The following recipes all serve about six people, but double or triple as desired. WHITE CHICKEN CHILI WITH SWEET POTATOES This is not a creamy chili. But if you want the liquid more “creamy,” whisk in 2
Tbsp. of flour and cook for 2 minutes before adding the chicken broth. Use turkey if you prefer. Ingredients 2 Tbsp. olive oil 1 cup chopped onions ½ cup chopped celery ½ cup diced carrots 2 tsp. minced garlic 1 pound raw ground chicken or boneless and skinless chicken, cooked any way and cut into ½-inch cubes 2 cups cup chicken broth ¼ tsp. cayenne pepper, or more to taste 1 Tbsp. chili powder 1 tsp. ground cumin Salt and white pepper to taste 1 medium sweet potato (about 8 ounces), peeled and cut into ¼-inch cubes 1 can (about 15 ounces) white navy or great northern beans, drained Optional garnishes: Fresh cilan-
tro, shredded cheese and sour cream Directions Heat oil in a large pot over medium-high heat. Stir in the onion, celery, carrots and garlic and cook for about 8 minutes, stirring frequently, until softened. Add the chicken and cook, stirring frequently, until no longer pink. Add the broth and stir well. Add remaining ingredients. Cook for 30 minutes and adjust seasonings to taste. Serve hot, garnished with fresh cilantro. Makes 6 large servings. GLUTEN-FREE BAKED CAULIFLOWER MAC AND CHEESE Ingredients 1 head cauliflower (cut into florets and stems) Water
