Mmm…I have to say, my chili was even better the second time around! I think its because it had a chance for all the flavors to meld together….or it was perhaps that I baked amazing cornbread today and crumbled it into the chili bowl to get the true chili-and-cornbread experience. The cornbread. Delicious. I’ve made this recipe a ton of times in the past and it still remains the best cornbread I’ve ever had. It’s fast, its easy, its HEALTHY–with no white sugar or flour…only good old fashioned whole grains with a touch of maple syrup for sweetness. I cut down on the amount of eggs in the original recipe and it never has seemed to matter. I made a loaf and had one slice with dinner and froze the rest (of course). My freezer is getting quite full. I need to stop buying more food and eat what I have! Sigh…
I ended up getting to go to yoga this afternoon and it was wonderful. I haven’t been in a couple weeks because things have been so crazy and it was great to just get back on the mat, stretch and meditate. I also hit up the library beforehand for some new reading material since the roommate is out of town for the rest of the week and the place is quite quiet with just me! I got “Consumption” by Kevin Patterson and “The Gift” by Richard Paul Evans.
Before I went to yoga I ate a new bar I bought at W.F. It was a honey roasted granola bar and just contained rolled oats, peanuts, almond and honey. It satisfied me and got me through my practice easily.
Now I’m craving something sweet…..
I ended up crumbling all that cornbread + promise light right into my chili and savored every last bite. The BEST way to eat chili—hands down!
This dinner was about 464 calories.
arimcg
February 6, 2008 at 12:07 amI saw that same bar today at Whole Foods and almost bought it, but the line was way too long to wait and I would’ve been late for work. It looked really good, though – I’ll get it next time!
Brianne
February 6, 2008 at 12:10 amI’ve had those granola bars- so good! I’ve been meaning to make chili- perhaps I’ll test out your recipe? Have a great night Jenna!
Amy
February 6, 2008 at 12:10 amJenna, your idea to make the chicken chili vegetarian is great! Did you have to adjust the liquids or anything when doing that?
jess
February 6, 2008 at 12:10 ammm, chili looks delish! Can’t wait to try that cornbread recipe, too. My grandma is from oklahoma and we’ve been looking for a healthier version of cornbread that actually tastes amazing. Quick question about the chili recipe, the nutritionals are per ‘bowl’- What is the difference between a cup and a bowl? (in restaurants, too? measurement-wise, haha. Is it just double or something? just curious because I thought that it would be a pretty significant difference)
Enjoy your new books! I’m excited to hear how you like them!
Beth
February 6, 2008 at 12:14 amWould whole wheat pastry flour work AT ALL in that recipe? Cuz it looks awesome and I have a ton of WWPF to use up…
Serena
February 6, 2008 at 12:34 amHi Jenna,
I’ve been reading your blog for about a month and I absolutely love it and look forward to reading it every day. So here’s my very first post/question. I made the Maple Oat Bread from Bon Apetit and it is sooo tasty, especially for pb&j sandwiches (I love raspberry bon maman too – sometimes it’s on sale 2 for $6 at WF and I stock up!). The bread came out quite dense, which I think others have said also. I don’t count calories but I weighed the bread out of curiousity (and maybe to make sure I wasn’t eating 5 servings!), and a half-inch thick piece weighed 1 1/4 ounces. You mentioned that a 1 inch piece was about 1 oz/100 calories (Bon Apetit says the same thing, I think), so if my bread is denser than normal but all the ingredients are the same, the entire loaf can’t have twice as many calories just because it weighs more, right?!? It’s so good and wholesome and I’m not so much worried about the calories but am more curious from a culinary standpoint about how weight affects food. Thanks so much for any insight you have on this question!
Serena
VeggieGirl
February 6, 2008 at 12:36 amChili (or any dish/most dishes, for that matter) always tastes better the next day, since the flavors have time to fully absorb and fuse together – looks delicious with the side of homemade cornbread!!
The new books sound rather intriguing – enjoy!! :0)
Serena
February 6, 2008 at 12:44 amWow, I type my first post and immediately I want to type a second! 🙂 Because I thought of a great book recommendation. It’s called “The United States of Arugula” and it’s non-fiction, about how the US went from a salisbury steak and mashed potatoes nation in the 50’s to one that appreciates gourmet and adventurous foods. It talks about the Food Network and Julia Child the chefs that got us here – a fun read for foodies!
Christin
February 6, 2008 at 12:54 amHi Jenna,
I’ve never posted to your blog before, but I read yours as well as Kath’s and Cristin’s fairly regularly! 🙂 That cornbread looks delicious, btw! I know I jumped in WAY late but since I am a regular migraine sufferer (with prescriptions, chiropractic visits, etc) I just wanted to say that along with TONS of water and rest, another really great “treatment” I learned is deep, measured breathing. Basically think Yoga, counting in for 5 counts, then out through your nose for 5 seconds….then cover one nostril and breathe this way for awhile, then switch. Migraines usually have to do with oxygen/blood flow issues, so regulating your breath for awhile helps your oxygen and blood flow regulate (then the water and sleep help too!) the bottom line is that stress, dehydration, too much or too little caffeine, artificial sweeteners, etc are all contributing causes, and if you think about it, each one contributes at least a little to blood flow…caffeine, stress, and sugars speed up and drop your heart rate, and dehydration contributes to less oxygen in the bloodstream. Just thought I’d share since I just started doing this, and it’s way cheaper, less invasive, and works really well!!!
linds
February 6, 2008 at 12:56 amI think I’m hooked on risotto now, I did a variation on your recipe and used 1/3 cup butternut squash and 5 halved grape tomatoes instead of the mushroom and olive.. also added about a tsp of cinnamon and wow, delicious! I’m trying to decide which one of your recipes I want to try next.. that chili sure looks good 🙂
Kath
February 6, 2008 at 12:58 amOooooo I wish we’d had cornbread for our chili!! I have a leftover portion I’m having later this week – perhaps I can make some then!
jenna
February 6, 2008 at 1:53 amSerena,
I’m honestly not sure. When we work out the calories of something at home we get an approximation because it would be impossible to tell EXACTLY how many calories something is. I’m guessing yours was not far off from what I estimated and from what the magazine estimated. A denser bread can be produced by over kneading or just the quality of the ingredients on a whole. Bread is so fickle! Sorry if that doesnt answer you question exactly!
BethT
February 6, 2008 at 1:55 amDoes anyone know if whole wheat pastry flour would work in the cornbread recipe?
Serena
February 6, 2008 at 2:05 amThanks, Jenna, you’re probably right that the calories were about the same give or take, and I’m so glad to know why my bread was so dense! Good lesson for next time!
Emma
February 6, 2008 at 3:47 amThat cornbread does look define! My mom makes one with poppyseeds and carrot gratings…it is absolutely amazing…especially with some butter and honey! mmmm I used to love waking up to the smell of it in the morning as a child
Bev
February 6, 2008 at 11:44 amI lost you instruction on making the perfect omlet . Can you tell me ?