Super bowls of comfort food you can find around Waterloo region: Andrew Coppolino

It's Super Bowl weekend, and my thoughts turn to wings and chili, two favourite football foods.

The idea of a hot bowl of chili, either at home or at a restaurant, has an appeal that's as much about the vessel as the warming contents within, regardless of the spice level you like. 

The bowl itself represents comfort. After all, bowls were what we ate our first meals out of as kids. There's a something nostalgic about a meal in a bowl, how you can nestle your hands warmly around it and the memories it can prompt.

With that in mind, here are a few select comfort-food bowls that can warm the body and the soul as chilly February rolls in.

Let's start with chili

Whether there are beans or no beans, the meaty bowl is comfort food at its best. You can find it at pubs and even finer dining establishments.

Ethel's Lounge, Waterloo  — The "gunpowder" chili with black beans is in the Tex Mex section of the menu.  Distinctive flavour notes: a bit of a spark from the side of jalapenos and onions.

Cambridge Restaurant, Cambridge (Preston) — Classic chili and garlic toast in a 70-year-old diner.  Distinctive flavour notes: "The addition of Cajun seasoning gives it a unique taste and a bit of sweetness," says chef-owner Josh Hayward. 

Mel's Diner, Kitchener (and Waterloo) — Beef chili Tex Mex-style served with garlic bread. Distinctive flavour notes: the crisp, mild spiciness of green onion garnish.

Dana Shortt Gourmet, Waterloo — Chicken and sweet corn white chili. Distinctive flavour notes: "Spices like cumin and coriander along with fresh cilantro give the chili a flavourful twist on tradition," Dana Shortt says. 

Mmmm-mac and cheese

The distinctive box of KD produces the always popular and classic lurid neon-orange mac and cheese that kids of all ages seem to love. However, more upscale versions of the dish – that maintain their comfort-food quality – appear at a wide range of restaurants.

Jacob's Grill, St. Jacobs — Cavatappi corkscrew noodles (a.k.a. Scoobi doo noodles) with a bechamel base and side of greens. Distinctive flavour notes: smoked Provolone, Cheddar and Fontina cheeses; add bacon or sausage if you like. 

Abe Erb, Waterloo — Baked mac and cheese with smoked cheddar. Distinctive flavour notes: jalapenos give the mac and cheese some zip as does the beer sauce.

Gator's Tail Sports Shack & Grill, Cambridge — A multi-cheese blend served with garlic bread. Distinctive flavour notes: caramelized onions for a richer and slightly sweet flavour. You can subsitute portobello mushroom for bacon if desired.

Trip to the townships

Outside of the cities of Cambridge, Kitchener and Waterloo there are venues that also serve comfort-food bowls.

Sip and Bite, Elmira — The comfort of Italian-Canadian chicken parmesan in a bowl. Distinctive flavour notes: The combination of crispy breading, tomato "gravy" and creamy Mozzarella makes for parm comfort.

Kennedy's Restaurant, St. Agatha — Portobello chicken bowl with mashed potatoes (or pasta). Distinctive flavour notes: The creamy white wine sauce.

International flavours

Perhaps more than ever in the region's dining history, there are many flavourful bowls from cuisine around the world: Hawaiian poke, Korean bibimbap and Vietnamese bun cha, to name a few. These represent the way the food scene has grown in Waterloo Region.

Izna Japanese Donburi House, Kitchener — Kabuto don is tempura-battered shrimp on sushi rice. Distinctive flavour notes: crispy shards of fried batter with kewpie mayo.

Red House Uptown, Waterloo — Tempeh stir-fry noodle bowl with onions, mushrooms and bok choy.  Distinctive flavour notes: "The red chili and honey sauce with pineapple salsa and lotus root chips," says chef-owner Dan McCowan.

Muya Ethiopian Restaurant, Kitchener — Shiro wot chickpeas in berbere spice. Distinctive flavour notes: the chickpea "stew" (wot) is nicely spiced with berbere spice blend, but it all comes down to the tangy, spongy injera bread you use to scoop it up.

Naranj Middle Eastern Cuisine, Waterloo — From the hot mezzeh menu, layered eggplant with tomatoes and ground beef. Distinctive flavour notes: grilled eggplant can have a roasted, smokey flavour. 

Bowls aren't just for cereal

Flavourful bowls can also come at breakfast, and there are many area restaurants with bowls and skillets with favourite and traditional items.

However, I wanted to share a hot breakfast and slow-cooker cereal recipe that I got from a friend a long time ago. It's adaptable, so use the grains you might have on hand. 

Multi-grain slow-cooker breakfast bowl

Ingredients 

• 2½ tablespooons bulgur 
• 2½ tablespoons brown rice 
• 2 tablespoons barley 
• 2 tablespoons quinoa 
• ¼ cup rolled oats 
• ¾ cup chopped dried fruit (mix it up; your choice) 
• 1½ teaspoon cinnamon 
• 1 dash nutmeg 
• 3 cups water 
• 1 tablespoon vanilla 

Method 

Combine the grains, dried fruit, cinnamon and nutmeg in the slow cooker and mix well.

Stir in water and vanilla.

Put the lid on the slow cooker and cook six to eight hours on low setting (set it for overnight and have a hot breakfast).

Depending on the consistency you desire, add some hot water and stir. Serve piping hot with your preferred sweet topping.