Post by ML Fan on Sept 19, 2005 18:54:27 GMT -5
There is a candid of Jessica on a walk in Miami Beach from August 29, 2005 posted on Jessica Alba Fanatics.
Black Bean Chili with Green Chili Crema and White Cornbread
By: Jessica Alba
Posted: Monday, September 19, 2005
Fall is here, and nothing ushers in the mild days and cool nights like comfort foods. But comfort foods don't have to be fattening. I put my own take on a classic dish: chili. This recipe uses black beans and lean meat, which are low in fat, and the green-chile crema adds a unique flavor. And chili would just not be complete without a slice of cornbread. Make yourself a pot, either on the stove-top or in a slow cooker!
Venison Black-Bean Chili With Green-Chili Crema and White Cornbread
INGREDIENTS FOR CHILI:
1/4 cup olive oil
2 lbs half-inch-cubed venison (or soy meat or turkey breast)
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tbsp ancho chili powder
1 tbsp pasilla chile powder (or other pure chili powder)
1 tbsp fresh ground cumin
1 bottle dark beer (such as Negro Modelo)
1 16 oz can of chopped tomatoes, drained and pureed
8 cups chicken stock (or low-sodium chicken or vegatable broth)
1 tbsp chipotle puree
1 tbsp honey
2 cups cooked or canned low-sodium , rinsed and drained tomatoes
2 tbsps fresh lime juice
Freshly chopped cilantro
Salt and fresh ground pepper
Green-Chile Crema:
1 tbsp olive oil
1 large poblano chile, roasted, peeled, seeded and chopped
1 cup Mexican crema, crème fraiche or sour cream thinned with
buttermilk
1 tbsp fresh lime juice
Salt and fresh ground pepper
White Cornbread:
2 sticks (8 oz) unsalted butter at room temp
2 cups coarsely ground white cornmeal
2 cups all-purpose flour
2 tbsp baking powder
2 large eggs, lightly beaten
1 tsp salt
2 2/3 cups buttermilk
1 tbsp honey
How to make the chili and crema:
1. Heat the oil in a large oven-proof pot over high heat. Season meat with salt and pepper and sauté in batches until browned on all sides. Transfer meat onto a plate and remove all but 3 tbsp of the fat from the pot.
2. Add the onion to the pot and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder and cumin, and cook an additional 2 minutes. Add the beer and cook until completely reduced.
3. Return the meat to the pot. Add tomatoes, chicken stock, chipotle puree, and honey, and bring to a boil. Reduce heat to medium, cover the pot and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from heat, add lime juice and adjust seasonings.
4. Meanwhile, make the crema: Place the poblano, oil, crème fraiche, and lime juice in a food processor and puree until smooth. Season with salt and pepper to taste.
How to make the white cornbread:
1. Preheat the oven to 400° F. Butter a 12-inch-square baking pan.
2. In food processor or mixer, combine with butter, cornmeal, flour, baking powder, eggs and salt. Process for 20–30 seconds, until just mixed. Pour in the honey and buttermilk and mix 20 seconds more. Pour in the buttered pan and bake 40–45 minutes, until firm to the touch and golden.
To serve, ladle the chili into bowls and spoon the crema on top. Sprinkle with cilantro. Cut the cornbread into squares and let cool slightly. Buon appetito! (Serves 6)
Here's the link,
www.bemoreyou.com/article.php?section=Healthy&articleID=11
Black Bean Chili with Green Chili Crema and White Cornbread
By: Jessica Alba
Posted: Monday, September 19, 2005
Fall is here, and nothing ushers in the mild days and cool nights like comfort foods. But comfort foods don't have to be fattening. I put my own take on a classic dish: chili. This recipe uses black beans and lean meat, which are low in fat, and the green-chile crema adds a unique flavor. And chili would just not be complete without a slice of cornbread. Make yourself a pot, either on the stove-top or in a slow cooker!
Venison Black-Bean Chili With Green-Chili Crema and White Cornbread
INGREDIENTS FOR CHILI:
1/4 cup olive oil
2 lbs half-inch-cubed venison (or soy meat or turkey breast)
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tbsp ancho chili powder
1 tbsp pasilla chile powder (or other pure chili powder)
1 tbsp fresh ground cumin
1 bottle dark beer (such as Negro Modelo)
1 16 oz can of chopped tomatoes, drained and pureed
8 cups chicken stock (or low-sodium chicken or vegatable broth)
1 tbsp chipotle puree
1 tbsp honey
2 cups cooked or canned low-sodium , rinsed and drained tomatoes
2 tbsps fresh lime juice
Freshly chopped cilantro
Salt and fresh ground pepper
Green-Chile Crema:
1 tbsp olive oil
1 large poblano chile, roasted, peeled, seeded and chopped
1 cup Mexican crema, crème fraiche or sour cream thinned with
buttermilk
1 tbsp fresh lime juice
Salt and fresh ground pepper
White Cornbread:
2 sticks (8 oz) unsalted butter at room temp
2 cups coarsely ground white cornmeal
2 cups all-purpose flour
2 tbsp baking powder
2 large eggs, lightly beaten
1 tsp salt
2 2/3 cups buttermilk
1 tbsp honey
How to make the chili and crema:
1. Heat the oil in a large oven-proof pot over high heat. Season meat with salt and pepper and sauté in batches until browned on all sides. Transfer meat onto a plate and remove all but 3 tbsp of the fat from the pot.
2. Add the onion to the pot and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder and cumin, and cook an additional 2 minutes. Add the beer and cook until completely reduced.
3. Return the meat to the pot. Add tomatoes, chicken stock, chipotle puree, and honey, and bring to a boil. Reduce heat to medium, cover the pot and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from heat, add lime juice and adjust seasonings.
4. Meanwhile, make the crema: Place the poblano, oil, crème fraiche, and lime juice in a food processor and puree until smooth. Season with salt and pepper to taste.
How to make the white cornbread:
1. Preheat the oven to 400° F. Butter a 12-inch-square baking pan.
2. In food processor or mixer, combine with butter, cornmeal, flour, baking powder, eggs and salt. Process for 20–30 seconds, until just mixed. Pour in the honey and buttermilk and mix 20 seconds more. Pour in the buttered pan and bake 40–45 minutes, until firm to the touch and golden.
To serve, ladle the chili into bowls and spoon the crema on top. Sprinkle with cilantro. Cut the cornbread into squares and let cool slightly. Buon appetito! (Serves 6)
Here's the link,
www.bemoreyou.com/article.php?section=Healthy&articleID=11