Join us in this cozy edition of the WellSense Teaching Kitchen, streamed live on January 16. In this heartwarming session, our members tuned in to learn the art of cooking two comfort food classics: cornbread and chili. Guided by our expert chefs, this interactive experience was filled with tips for making these dishes both nutritious and delicious. Whether you’re a beginner or a seasoned cook, this video will walk you through the steps to create the perfect winter meal that’s sure to warm your soul. Watch, learn, and enjoy the flavors of homestyle cooking with WellSense!
Join us for our monthly Teaching Kitchen events by finding them here: bit.ly/3U3msLo
Record to the computer okay perfect we are recording so like I said if you’re not comfortable with that and you want to keep your camera off totally up to you but we are on all right so hello everyone my name is paig chetter and I am a registered
Dietitian here I B the medical center you are in the wellsense health plan class so they’re the one who are who is sponsoring our class today um oh let me just make sure my captions are on enable perfect okay we’re all good sorry about that um tonight’s class is brought
To you by wellsense health plan so if you’re interested in these classes and you want to keep coming to them at the very end of the class I’ll put the calendar link for all of our other classes including wellsense so you won’t miss any of them so hopefully you like
This and you get to come back um and maybe check out some of our other classes we have and this is one of my favorite classes because we get some really good participation from our participants out there and we do a food demo and we’re going to talk a little
Bit about nutrition and cooking and if at any point you have any questions and you’re comfortable please feel free to unmute yourself um throw them in the chat I do my best to watch the chat sometimes I get a little preoccupied especially if I’m cooking or cutting or
Whatever so um I’m going to go ahead and put the recipes back in the chat again since we’ve had some comments in there we are making chili and very perfect for for this January post holiday weather um a nice Comfort meal but we’re going to make you know
That traditional chili with a Twist we’re going to add some veggies to really give it some EXT uh Terry says I don’t see you so Terry right now I I have my um workspace spotlighted so just in a moment here I’m going to go ahead and start my food demo
I’m I can Spotlight me for a second so you can see me hi this is me I’m kind of just up there with all the other faces I’m gonna go back up with everybody else Perfect all right so you know what we’re gonna go ahead and get started with our
Cornbread we’re gonna hope we’re GNA kind of play around we’re going to hope that it’s done in time for class to be over I played around with the recipe it wants me to use a cake pan but we’re going to do muffin tins to see if we can
Speed it up then we’re going to jump over to our chili so let me just pull my recipe here for reference we’ll go ahead and get started with our cornbread and I think I better shut my window because pretty Chilly all no pun intended that it’s getting chilly chilly tonight okay so are making a delicious cornbread and I honestly love love love having chili with cornbread I love that sweet sweet um starchy delicious bread that pairs really well with the spicy chili I would love to break it up into
My chili I know some people kind of have it on the side with maybe butter and some honey you can have it however you’d like so I’m just going to follow the recipe that I put in the chat here we started out with one cup of flour one
Cup of allpurpose flour and then I’m going to do about one cup of cornmeal now we’re going to do about 2/3 cup cup of granulated sugar see if I can get this out we go one two you can see my camera’s trying to focus is that druben who is
It let me just make sure there’s nothing on there guy all right okay there we go now Focus next we’re going to add our b cup people here oh I don’t know I hear some background noise if you wouldn’t mind muting yourself unless you have a question that would be wonderful just so
That way it doesn’t distract others perfect okay we’re going to go ahead and do some baking powder and we’re going to do three and 1/2 teaspoon so I got one two and a half or three sorry three and a half all right I used to have a half of
A teaspoon but I accidentally lost it down my garbage disposal so we’re just going to use our eyeballs there so let me just check the chat here you’re want to make tonight but I made Chile oh that’s perfect see it was just a perfect day for chili I love it and
We’re going to do one teaspoon of salt I just have some granulated salt here great thing about these recipes is that they’re pretty quick and you can do one and then the other so we’re going to whip together this quick cornbread and then we’re going to transfer over to our
Chili and we have an hour together at class tonight so hopefully we’ll be done just in time to try this together all right so we got this guy now we’re going to add our milk I have one cup of milk here I need to do a third of a cup of
Vegetable oil and I have some canola oil here just going to pour into my cup all right my veggie oil and then I’m doing one egg and I’m actually going to crack my egg into my liquid measuring cup just in case I get some shells I got
Some farm fresh eggs from a from a neighbor and I do not want to drop that into my ingredients and then there goes my one egg Perfect all right we’re going to whisk this up we don’t want to over whisk our batter because sometimes if you over whisk them you can
Kind of break it and it can become runny you can also make your product tough that’s kind of a general rule of thumb whenever you’re mixing dry and wet ingredients unless it explicitly says to keep mixing if you continuously mix it and mix it and mix it it can form gluten
And it’ll make a product toughed tough so that’s why we usually try to just mix to well combined I’m sure you see that a lot in recipes mix to well combined is like the perfect way to describe what you’re trying to do there I’m going to get my whisk out of the
Way going to have a little scraper here I’m going to just scrape the Sid to make sure I don’t have any wet ingredients make sure there’s nothing else on the bottom all right we’re good I’m actually going to just grab my muffin scraper really quick so I can put them into my muffin
Tin let’s check the chat all right Jasmine asks where will we be able to view the recording after this is done that is a really wonderful question um I think Ashley is here with us tonight if she wants to answer that in the chat if not I’m not 100% sure I
Believe it will be on wellsense but I that I know you’ll have access to it some way somehow I’m just not quite sure I’m going to guess through some form of wellsense maybe posted on the website this is this is the first time trying this to make sure I actually
Record it correctly and I’m doing all the right stuff so hopefully this one will be accessible Ashley says yes we will be posting on the social media channel on wellsense perfect okay there we go thank you for answering that I knew you would know I’m filling these about 2third of the way
One of the nutrition topics I kind of wanted to talk to everyone tonight about is corn so let’s just ask this question do we think corn is a vegetable or a starch you want to let me know in the chat or you can unmute yourself if you’d like
To what do we think starch or vegetable star AR starch vegetable starch it’s a starchy vegetable Maran a starchy vegetable all right we got a combination so actually it’s both corn can be both of those things it truly just depends on the time that it’s harvested which I thought was
Really interesting especially going through nutrition School in my bachelor’s and my Master’s people always ask me about corn and I would get really confused because it was hard to describe it until I understood it was just at which point it was harvested so when it’s fresh and get it you know fresh
From the garden or fresh from the farmers market and it’s on the cob and it’s meant to be eaten like that that is considered a vegetable so yes it is a starchy vegetable but it is a vegetable but when it’s harder and it’s harvested later and then it’s pulverized into a
Type of powder or P here it’s considered a starch and it’s actually a whole grain right so if you think about it I’m sealing my bag before I flip it over to show you because I do not want to lose my contents it is just whole grain
Corn so this was waited till the very end of harvesting it got really dry and some chemical things happened there where you know the starch completely transformed you know it lost more water and became just more of a dense starch and it’s a whole grain so it’s
Awesome right so this is a perfect thing to add to our chili because our chili is a lot protein we got some Fiber from our beans we got some um non-starchy veg with our veggies in there this is perfect to add with it because we’re adding a whole grain you know we’re kind
Of balancing our meal so I think that’s a really cool fact about corn I know sometimes people like I grew up everyone loves corn where I’m from we eat corn potatoes and meat that’s like you know the three things that you rotate for your meal and as I got older
I kind of grew sick of corn so it’s really cool to know that it actually can fit into that vegetable portion but it also is a whole grain right popcorn whole grain snack I love to have popcorn as a snack we have these guys two-thirds
Of the way full I do have some extra here but I don’t want to waste any more time on the cornbread I want to go ahead and get these in the oven so that way they can bake um when they’re in a pan a cake pan it’s about 25 to 30 minutes so
I’m hoping since we have some little muffins here we’re going to get 15 20 minutes till they’re done so I’m going to go ahead and pop these in the oven at 400 degrees all right so next we are going to start our chili let me just wipe off
My workstation here get my measuring cups out of here Karina asked if I gr if I sorry if I greased my muffin cups I actually did not I kind of just put them in there like that sometimes s depending on the brand of muffin cup that I used because
I used some paper they don’t really stick Um and then sometimes if I spray them depending on what material they are it like leaks through and makes everything really greasy so I’m kind of just going to risk it if I would do it again I might do it with no cups and just a vegetable spray that’s why I got this
Out but I’m kind of just trying not to waste too much time on the cornbread you can grease it if you want to that might just a preference um in my opinion for what I’m working with the first time I made this and not this recipe but I made cornbread I uh
Followed the ingredients and the recipes instructions for the original recipe I had and it actually wanted me to make it in a cast iron skillet which I thought was really fun and I have a mini Skillet you know what I have my mini Skillet right here let’s fill it up really quick
I bet we’ll see how long it takes compared to the muffins right little itty bitty C iron skillet let’s dump in there really quick I actually gave it a quick spray we’re going to dump it in there why not experiment right let’s see I bought this little cast ir and skillet
For when I go camping and I don’t know how it ended up inside but I just keep using it since I’ve been making a lot of cornbread and chili I bet this will are not just as good perfect it’s just a little tiny Skillet about the size of my
Palm I’m GNA go ahead and throw this in oven quick all right that one’s just an experiment we’re going to see what happens if I would have thought about it beforehand I would have melted some butter in there and heated up the skillet but we’re just going to see what happens
Happens we’ll have access to the recipe after both the chili and the cornbread after I can put them in the chat again but I believe yes we will make sure that with the recording that you have access to those so I wouldn’t worry about
It I can put them in at the very end also just in case you know you want to snag them if you’re trying to get them sooner rather than later all right for our chili we are adding some sneaky veggies to our chili I love doing this
Um I grew up on a very meat heavy chili you know we would have steak chunks and ground Burger a lot of venison kind of stuff like that with just a little bit of beans so I love this spin on the chil um and now that I make it I make this
Like once every two weeks and I add veggies and you can play with this as you want it’s a good framework recipe so doing zucchini because I think zucchini is a really nice veggie to add in things like that because uh Debbie asked if we put it in
The oven oh I put the skillet in the oven not on the stove to to good question the operating system or on a label you’re using combination will show the system information for laptops press function and Escape at the same time I think that’s my you want to make sure you’re
Muted and letter s together the system there we go okay sorry about that all right we’re going to go ahead and go through some nice safety with our zucchini here so I’m going to do a fresh Z bini and I’m also going to do some frozen sliced jel pepper to add to my
Chili I love doing this it really boosts up the nutrition we add some sneaky veggies you can’t even really tell with the Tomato um and the spices in there it really compliments the texture helps with the beans I think I think it’s really nice to kind of just switch it up
And make chili this way so let’s talk quickly about knife safety when it comes to knife safety when you’re walking around in the kitchen you always want to walk with the knife pointed down and and you want to hold it like this knife tip pointed down you don’t want to walk with
It standing straight up in the air like like in the Halloween movies when Michael Myer is chasing people with knives that is no no that’s not what we want to do we want to walk with that pointed tip down we want to keep it close to us as well when it comes to
Holding a knife we want to pinch and wrap our fingers we don’t really want to do this you know this is a common thing um just what the issue with this is that it’s very easy for your finger to kind of slide off it’s not really gripping
This appropriately so you have a higher risk of maybe having an accident and we don’t want an accident so we want to pinch and we want to wrap right pinch and wrap our other guide hand right this is what we call the bear claw or as I’ve
Heard on a cooking show it’s like an eagle’s Talons where they kind of just claw and grip them we want to keep them underneath here we don’t want to chop with our fingers out we want to kind of keep these fingers pulled back and what
I mean by that is for example when I’m holding my zucchini I kind of naturally just want to keep my fingers at a curve so I don’t chop them right off it can feel unnatural if you don’t do this very frequently you know if you’re the type
Of person that holds it like this it can feel very unnatural over time when you start to practice you kind of will just naturally curl your fingers under and I promise you you will save yourself from losing the tip of your finger or some fingernails CU sometimes I’m rushing and
I don’t think about it and I take off the tip of my fingernail and I think think oh boy that could have been worse I’m just going to check the chat really quick do you need a special type of Skillet to put in the oven for example my Skillets have handles and
They go in the oven so I use the cast iron skillet which those are oven safe and stove top safe sometimes things like dutch ovens you know if they’re made out of that material can be oven safe but that’s something you would have to check things that usually have like a PL
Plastic handle are not necessarily oven safe I know cast iron is cast iron can go in the oven and on the stove top I’m not sure about other types of um Skillets and if you don’t know I would just error on the side of caution and probably not do that or check online
With the manufacturer to see if it is an oven safe um material like I have frying pans that are not oven safe because they kind of have a fake wooden hand those are not meant to go in the oven I usually just use my cast iron if I want
To like kind of sauté something and then keep it warm in the oven or even like braze it in the oven so I’m not 100% sure about that I would check but back to our zucchini so we’re going to go through some dicing here with our
Zucchini we’re going to cut the tip off and you’ll have to excuse me I’m cutting like lingering over my phone here so I just have to kind of cut at a weird angle sometimes right we’re going to cut the other tip off we’re dicing this zucchini so we’re going to kind of cut
The slab down the middle so we’re doing slab sticks and cubes that’s a really nice way to kind of think about when you want to cube something so we’re cutting these into slabs right we slab them now we’re going to cut them into sticks cut this other side into sticks
You can see how my fingers are kind of curving and then we’re going to cube them the zucchini is kind of wide so I’m actually going to slice some of these in half again because I don’t want a super huge chunk as a bite right I want them a little bit more
Manageable like this guy’s a little too there we go perfect all right now we have our sticks we cut into slabs now we have sticks now we’re going to cube them let me see if I can move my tripod this way that doesn’t seem as easy for
Everyone to see that seems a little bit better all right I’ll just work with this all right now we’re going to cube it so for me it’s easier when I line them up and I’m actually going to do less at a time just because I have the
Tripod right in front of me here going to keep these hands curled back because naturally over time I kind of just do that by default and we’re going to go tip to back and it’s okay to go slow right I mean not a super fast Chopper I
Sometimes tell myself oh I’m a pro you know I teach grouping classes I can go fast I don’t always go fast and almost cut the tip of my finger off so even people who think they’re professionals are not always professional and and the most safe all right got these perfect little
Pieces I’m going to go ahead and slide them out of the way we’ll do our other side here bear clawing it right tip the back all right perfect now we have some really nice uniform siiz dices which is really perfect when we’re cooking because you know for example if you look
Cuz some of my zucchini wasn’t all the same size when I cook them into sticks some of them are a little bit smaller so I just want to watch out when I’m cooking that they don’t cook significantly faster than something like these because I’m kind of making a stew
Like a soup stew hybrid with my chili um I’m not as concerned because we’re going to be simmering them in liquid versus sautéing them so I’m not as worried but in the future you want to try to make sure they’re all super uniform all right next step is we’re
Going to kind of transfer over here so I’m going to need to take my computer and my tripod with me so let’s bring the computer so we’re going to the stove top computer and tripod and now I have my Dutch oven pot let’s go ahead and roast our veggies
So I’m going to turn on my stove top I have a gas stove so it should heat up rather quickly here and let me just pull up my recipe for reference I like to have that in the background just in case all right so I did want to let
Everyone know that I sometimes like to demo onions but I have really really sensitive eyes and the sulfur and the onions when I cut them make my eyes water for a long time and I didn’t want everyone to see me cry so we already have our onions pre- diced and I like
The cheat in by minced garlic because sometimes I just don’t have the extra effort to want to go and peel and then mint the garlic and that’s okay it’s totally okay to buy stuff like this it’s really appropriate it’s even okay to just use powdered garlic right I always
Try to remind people that there are swaps that work for everyone and they add flavor and we want to add flavor it makes things delicious I’m adding a little bit of oil to My Pan here I just have a little bit of olive oil um you could use avocado oil you
Could use canola oil whatever oil you want and then we are going to go ahead and start sautéing our onions and I’m going to grab my spatula so I can stir those boys around actually let’s use this this might be a little bit easier stirring that guy around still heating up a
Bit all right so the next thing we’re going to do here is we’re going to let that onion sauté just a little once it heats up once that saut a little bit and it starts to get cooked through a little translucent we’re going to add our garlic we want to add our
Garlic after our onion because garlic can burn quicker it’s it takes a lot less for it to heat up and start to Brown so when you’re cooking a recipe that has garlic and onion my recommendation is to cook your onion a little bit about two to three minutes
And then add your garlic so you don’t burn your garlic I learned that the hard way from years and years and years of just doing them both at the same time because they just felt you know they’re aromatics let’s just add them at the same time well I learned that garlic can burn
Quicker so now I realize I just was wasting a lot of garlic and I was getting that burnt garlic taste and it doesn’t really highlight the flavor of garlic this recipe is really nice because it’s a framework recipe so you can really adapt it to however you want
To make your meal so I am going to add like I said zucchini and I’m going to add some I have some frozen bell pepper strimp if you have fresh bell pepper that’s perfect you can totally use that I just love they’re like in little tiny strips in here um just as inexpensive
Peppers can be very expensive so this bag was pretty affordable I think it was like2 or3 and you get all the colors um you can choose whatever veggies you want trying to think of another veggie I would use I could do some like frozen spinach or frozen kale or something like
That that could be tasty um I like the zucchini CU it’s pretty mild it’ll take on a lot of flavor from whatever else is in the dish so it doesn’t take tooo much away from the other food I am using dark red kidney beans um sometimes I do black beans and I’m using
Ground chicken tonight if you are vegetarian you could use tofu you could use Tempe um you could just do beans you don’t even really need to have another protein Source if you didn’t want to so our lovely lovely onions are cooking through there they’re looking nice I can smell
Them is anyone cooking along with me tonight or we all just watching got some watching watching that’s totally okay I love watching cooking shows so I would probably like to watch someone cook like this too mateline is cooking oh we have cooking and watching awesome for those of you you cooking how’s it
Going are we doing good do you have any questions actually I couldn’t wait to eat her cornbread so she made it yesterday I love it did you like that recipe or did you have to change it up um I added a few things sorry I can
Put it in the chat no that’s fine you added a few things I was told that the recipe that I put originally lacked the flour and the sugar which felt necessary for cornbread so yeah perfect I believe this recipe makes six servings um so far loves it oh that’s
Awesome I’m so glad your daughter is helping this is great we have lots of people cooking and watching awesome awesome sometimes it’s just watching classes like this that give you a bit of inspiration to try a recipe a different way my fiance loves when I make like
Wild game chili so we have some venison and elk in the freezer so I’ll cut up like venison steaks and do ground out and make it more meat heavy for him and he likes to dip it with tortilla chips which is wonderful that’s like you know
His Jam that’s his thing you can really truly make this however you want which is awesome and I love sneaking veggies into chili because sometimes I just hate eating raw veggies and I’m kind of tired and I don’t really want to have to think about it let me just check the chat here
Taking diligent notes as I watch I’m 31 and I’ve never cooked a thing in my life oh my gosh well we have another class called healthy habits where we kind of break food down into macronutrients which is a really great class too if you
Want to get a little bit more um info on food and cooking in general but the wellsense class is awesome we do great stuff in this class all so I’ll have leftovers as it’s only me and the household yeah and honestly you could probably if you have
A plastic dish you could probably freeze half of this if you froze it tonight um sometimes I do that with like stews since it’s a little bit bigger and it’s got liquid um if you have leftovers try to you know you can repurpose them in different ways
You could like like I said you could kind of almost eat it as a salsa with chips um you could even almost put it like in a tortilla with some cheese and almost make like a quesadilla with this as the inside I don’t know just thinking of random things you could do there’s
Lots of stuff see my Garlic’s starting to burn I’m getting distracted all right now I’m going to add my veg I’m actually going to add a little bit more oil My Pan is heating up rather quickly all right we’re going to sauté my zucchini and I’m going to go ahead and
Throw in my bell pepper strips and like I said these were frozen I pulled them out about 30 minutes ago to let them kind of get up to room temperature and if they’re frozen they are going to produce a little extra moisture in there so don’t be super worried about
That Stir It Around sorry I keep snacking into this looking good smelling good oh Maran says on a baked potato to put your leftover chili that is a great idea or even like chili cheese fries you could do so many things and this recipe is awesome because we have sneaky
Veggies and it’s going to get more veggies into our day and if we want to eat it on top of french fries we so totally can because everything in moderation right right making sure chat’s good Perfect all right we’re going to keep sautéing these guys
Here I got to make sure I keep a better eye on them because so my garlic was starting to burn this is what happens when I get distracted I also am not very used to cooking with gas sometimes my gas stove gets the best of me and it heats up pretty
Quick uh yep you can add meat or poultry I actually have some ground chicken we’re going to throw in here next after we get these guys Brown I’m going to move my tripod out of the way here really quick and just take a peek at the corn
Muffins oh no my corn muffins Brown pretty fast whoa all right we got our corn muffins they’re pretty brown there actually smell pretty good they don’t look burnt they’re just more Brown than I thought they would be all right so that was about 18 minutes my Skillet’s looking good
Though give this guy another stir all right let me check on my Skillet and then maybe it’s time to add our meat all right I think my Skillet’s good all right this is the skillet I love how tiny this little Skillet is I hope it doesn’t stick
Really bad but you never now all right turn my oven off got my cornbread Skillet over here hat move this guy back over here taking you guys on a wild ride with the tripod all right we are ready to go ahead and add our protein looks like our veggies
Are pretty soft which is what we wanted here I am adding ground chicken like I said you can add whatever you want ground beef you wanted to add turkey you want to add you know steak chunks you want to add tofu add whatever you want if you were do tofu this would
Be the point at which you know you had already strained your tofu and chopped it up into little tiny pieces and then I would make sure you try to get a good sear on all the sides just like I’m Browning my meat I’m going to go ahead and add some
Salt and pepper in at this point as well just some fresh brown pepper that cornbread smells so good I can eat cornbread every week it’s kind of dangerous I feel like I eat it and like just in hand it and I love to put some honey and butter on
Mine all right we’re going to let that meat cook a little bit more and then we’re going to add our spices we’re going to do some ground cumin some oregano leaves and some chili powder there are measurements in the recipe but I’m going to tell you my philosophy is
You measure with your heart I don’t love love love spicy so I do a little less of the chili powder but I love cumin so I do more of the cumin um when you’re cooking you can kind of really play around with your spices to see what you
Like more or M less like less if you really like spicy chili you could have even when you’re doing your veggies added some diced jalapeno um you could use some cayenne some red pepper flake I probably will put some red pepper flake on top of my fiance’s Bowl
Just because he prefers it spicy whereas I like it to have some flavor but I don’t really want that huge kick all right going to keep stirring this guy I always find that ground chicken is usually kind of mushy is not the best word to describe it but it’s like very
Watery and kind of just lumps around all right we’re going to stir her around and I’ll crank our heat up just a smidgen all right we’re going to let that gu you cooking all right we’re going let that brown a little bit more I’m going to
Take the tops off my spices so we can get ready to add those guys just check in the chat here all right looking good I’m so happy to see lots of people on watching and cooking this is awesome this was a great recipe to have all all of these folks on
Here tonight um I think that’s awesome all right this is looking beautiful I’m going to go ahead and grab my spices here like I said I measure with my heart if you’re the type of person who’s still learning how to cook and you feel nervous go ahead and get your teaspoons out and
Measure as you get more used to something or as you make a recipe more than once you kind of learn what you like and what you don’t like all right say chili powder all right I’m going to take the top off my cumin I love cumin It’s a Wonderful spice and then
Some oregano leaves take the top off of this guy love oregano too give this a good old stir all right after we let this meat Brown a little bit more we are going to add our canned beans and our canned tomatoes and beans are honestly when people talk about
Superfoods I don’t think they really understand what a superfood means like when you say a chia seed is a superfood it it has some really great benefits but I feel like if we’re going to name a food a superfood I would say a bean beans are superfoods that are
Really underrated that people forget how awesome they are They are packed with vitamins minerals phytonutrients um protein and fiber those are the two main ingredients in satiety right so keeping us full at meals having a balanced meal Keeps Us full so we want to have a good amount of
Fiber and we want to have a good amount of protein um so beans I think these guys are an awesome superfood you would be surprised and I mean if you think about what you yourself eats you would be surprised not a lot of us really eat our recommended
Amounts of fiber I believe for females it’s about 25 grams a day which seems like oh okay but if you actually look at what you’re eating especially if you’re eating a lot of white bread white pasta you know white tortillas you’re not really probably getting that much
Fiber if you don’t eat a lot of veggies it’s not that easy to get a lot of fiber but beans let me tell you Powerhouse I love making you know black bean brownies um I’ve been really into doing like beans with some sausage and like frozen veggies like
Some butter beans like big lima beans as like a lunch I always try to have beans once or twice a week they are real true superfood in my opinion all right now we are going to add our beautiful red beans like I said you had any beans last week when I made
This I used black beans and my tip for you is when you buy beans either buy no salt added or low salt um and I also recommend that you take because you know five milligrams is still in here so I’m not super worried about it but you want
To rinse your beans I tried to rinse my beans at the bottom some of the the juices still made it in there but you want to rinse your beans to try to reduce all that extra sodium you never really taste that sodium anyways so it’s really nice when you can rinse it out
Because then you’re not getting an excessive amount of sodium in your recipe without even really being able to taste it I went ahead and added my can of tomatoes Now the recipe called for 28 ounces I’m just doing 15 um my fiance doesn’t love tomatoes so about one can
Is just you know going to work for us because I cannot eat all this chili so I got to feed him too and like I said it’s kind of all what you want if you really like the diced tomatoes and you want to add more
Do the 28 Oz I did the 11 15 o with half of that can refilled up so I took the can after it was dumped and I filled it halfway up and I dumped some water in there just to give it some more liquid just check in the chat here we’re
Looking good all right this is the point at which the recipe technically we need to simmer for 30 minutes and we only have about 15 minutes left in class so we might not actually have time to taste it together but as it simmers the flavors kind of work together they
Become very tasty magical they get more flavor the flavor becomes more deep all that good stuff that happens when you simmer it but we’ll let it sit for about 10 minutes and then we’ll taste it together because it’s going to just taste even better later so I want to
Give you something to kind of work with as we’re in class here to really know how it tastes so let me p our muffins over and are cast iron and you can see how I burnt my muffins okay I can’t believe they did this I can’t believe they got burnt I even had
Like a little timer gas stoves are so unpredictable for me I had never had them until I moved so I’ve had this for about eight months and it’s still still a tricky business for me right we’re going to let this guy simmer I’m actually going to
Grab the lid and throw on there quick bringing this over here all right let’s check out our cornbread here’s our Skillet and here’s our significantly darker muffins see and I didn’t even put any um spray on these guys and they didn’t stick too bad let’s see o that looks
Beautiful and they’re not insanely hot that it’s burning my hand and give it a taste this is a lot better than that original recipe I do agree that the flour and the sugar was was well needed I don’t NE necessarily think I can taste the difference in the flow but I think
It pulled some more moisture those look nice and moist they’re not burned I know they got a little bit darker than the other one but they’re still really good you’re right they are not let’s go ahead and cut our Skillet I think I kind like the top of
This like this this is actually like a really nice texture it’s not burnt but this might be one of my new favorite cornbread recipes I’m going to be honest I usually just use what’s on the back of the of the cornmeal whatever recipes there is usually what I’d
Use this was pretty good pretty simple make sure I don’t touch this oh this one feels really soft it’s still pretty warm on the inside so it’s kind of crumbling a little bit but oh this so good let’s just cut a little little corner oh yeah it’s still pretty hot in
There that cast iron’s really holding the Heat you can kind of see the steam when it sets a little bit more like this guy is pretty room temperature now this is still pretty hot that’s why it’s going to crumble but oh boy mhm delicious how we doing at home did
Anybody make cornbread did it turn out okay h says what addins do you suggest for the cornbread if you want to kick it up a bit I add brown sugar honey and a bit of cinnamon that’s probably exactly what I would say I would love to do
Brown sugar and honey but I don’t know if I would want to cook it with honey because I feel like sometimes you can’t necessarily like the corn has a natural sweetness to itself I would rather like make this guy swimming in Honey um cinnamon sounds amazing just like a
Hint of cinnamon or even a little bit of nutmeg um I think brown sugar would be a really nice swap what else would I think I think you answered your own question I think you took everything that I would have suggested what about anybody else do you have any suggestions of what addins
Sour cream cranberries ooh diced green chilies oh this reminds me in my other class someone was telling me about how you can make chili and put it in a casserole dish and then make the cornbread like batter and put it on top and then you bake it kind of like a shepherd’s pie
Chicken pot pie kind of deal and people told me about putting cheddar and Jalapenos in the cornbread I felt like there was a lot going on there with that and I like Googled pictures of it and it sounded amazing but I like being able to kind of just like have the
Muffin and eat it outside of the chili but that sounds like a really nice casserole idea jalapeno I love the jalapeno idea you could even do um Cayenne that’s what I’m thinking of like that little bit of dried Cayenne cayenne powder that would be perfect all right let me see if I saw
Anything else some sour cream some cranberries you could do a nice jelly I think that could work really well you could do um like a nice layer of butter and then you could add some jelly cornbread’s awesome because you can make sweet or savory right you don’t
Really have to choose what you want to be I’m going to grab a bowl so we can go ahead and maybe plate a little bit of our chili together and talk about it here is our Bowl I have some cheese here I got to get a drink of water from all this
Cornbread all right let’s see our chili oh yeah she’s really going turning that down she’s a bubbling away you can see some of my liquid is reduced a little bit already this is such a beautiful vibrant color I’m really excited the first time I made this I did black beans and ground turkey
Now I did ground chicken and red beans I’m curious if I will really notice a difference I think I’m a lover of all beans so I don’t really think I personally notice a huge difference the more you’ll cook this the longer it simmers the more delicious the flavors
Will get more intense but you know what we need to kind of talk about this for class so it’s okay if it’s not it’s absolute Peak right now because I know if you’re making it at home it’ll just be better oh beautiful beautiful I don’t have it handy right
Now but I have some plain not vanilla not unsweetened plain like not unsweetened not flavored greak yogurt in the fridge I would put that on top of this instead of sour cream you 100% can use sour cream I just find that if I buy sour cream specifically for chili I
Usually end up not finding anything else that week that sounds delicious that I want to use it with versus if I have the Greek yogurt I have the possibility of you know having more of a lean Dairy with protein that I can use for smoothies that I can use as a sour cream
Alter I can use in tacos I usually find that it’s a little bit more versatile for me so I would slap some sour cream on this guy let me go ahead and pull this back let me grab a spoon all right so let’s do a little
Taste test my cheese is getting a little melty good question all right let’s give it a quick little taste and then we can kind of wrap up and I will go ahead and turn the recording off in case anyone has any questions so let’s see I don’t want to talk with my
Mouthful so good I love the texture of the zucchini in there cuz sometimes when it’s ground beef and I get a bean the textures are kind of too different that it throws me off with the zucchini with the bell pepper it’s soft it really compliments those beans and that
Tomato they really work well together I think as the simmers is longer they’ll get a little bit more soft and the beans will be a little bit more I don’t want to say mushy because that sounds like not what we want but like a little bit more creamy it’ll be
Wonderful I’m just checking this chat here quick ashet says okay the recording will be up on Facebook in the next week or so she put the link in the chat there and actually I also put the link to the YouTube in there as well I will go ahead and throw a couple
More links in the chat really quick I will actually go ahead and stop the uh I’ll stop the recording and then in case anybody has any questions so we’ll go ahead