Saturday, October 22, 2011

Chili, Cornbread, and Cardinals

We are currently watching the 3rd game of the World Series...and the Cardinals are currently up. I love high scoring baseball games! Love the Cardinals...and makes us miss St. Louis all the more!

The weather has been absolutely beautiful here...fall is so wonderful in Boulder!

I've still been in my soup and bread making mood, so tonight it was a white chicken chili and quinoa cornbread. For those of you who know me fairly well, you know I've been mostly vegetarian for quite some time now. Long story short, Jesse and I have been really looking over our diet and have decided to bring in some meat. We have chosen to eat lean meat 2-3 times a week and keep it to quality meat--only non-antibiotic/hormone filled meat. Last week, we had some white fish, chicken on a fresh salad, and then tonight chicken chili. We just do not think we have been getting enough protein and nutrients in our fairly-strict vegetarian diet.

What are your thoughts on vegetarian/flexitarian?

Here are the recipes for tonight great meal: (Jesse again said, "this is the best meal you've made in a long time" I said "uh, you just said that recently..." :))

White Chicken Chili (adapted from


1 tsp olive oil
2/3 medium onion, chopped
1 clove garlic, minced
1 seeded, jalapeno pepper, chopped (I used two!)
1 can (4 oz) chopped green chilis (I used one large fresh Anaheim chile pepper, chopped)
2/3 tsp ground cumin
1/2 tsp dried oregano or Italian seasoning
pinch of ground cloves (didn't have it, didn't use it!)
pinch cayenne pepper
2 cans of white beans (drained; one whole beans and one can blended)
2 cups of chicken broth (I only had vegetable broth)
1 1/2 cups of shredded baked chicken
1/2 cup of graded Monterey or white cheddar cheese ( always, organic is best for all dairy products ;))

Heat the oil in a large saucepan over medium heat.
Stir in the onion and cook until teander-about 4 to 7 minutes.
Mix in the garlic, jalapeno, green chile peppers, cumin, oregano, cloves, and cayene.
Continue to cook and stir the mixture until tender-about 3 mintues.
Mix in the broth, chicken, and white beans (both the whole bean can and blended beans).
Bring to a boil, then turn down the heat and simmer 20 minutes, stirring occassionally.
Garnish with cheese, cilantro, fresh tomatoes--whatever!
Below is a dark picture of this great creation!!

Quinoa cornbread I've had!!

3 cups of corn flour (not cornmeal)
1 1/4 cups cooked quinoa
2 tsp baking soda
1 tsp salt
2 cups low fat buttermilk (I used almond milk boiled)
2 large eggs

Preheat oven to 350. Grease 9x9 pan, set aside.
Stir together flour, 1 cup of quinoa, baking soda, and salt until combined.
In a second bowl, whisk together buttermilk and eggs, then add to flour mixture and stir until just combined.
Transfer batter to prepared pan, spread out evenly, then scatter remaining quinoa on top (1/4 cup). Bake until cooked through and golden brown....about 25-30 minutes. Serve with honey (local honey preferred--helps with those fall allergies! ;)).
Sorry about the shadow on the picture.

Have a great weekend!

1 comment:

  1. Bri - Using almond milk! Love it. Do I have to boil it first? Did you use unsweetened plain? I only have unsweetened vanilla, and I'm afraid it will throw off the flavor. Thoughts?