Friday, November 07, 2008
Cheering for Chili
I'm so excited!! Tomorrow is the big chili cookoff festival in Atlanta, the one that I enjoyed so much last year. To date, it remains the best outdoor event I've attended in this particular city. I mean, how do you top an afternoon of delicious homemade chili, beer and bluegrass bands - especially if the temperature is in the upper-60s/low-70s, like the forecasters are predicting. Last year, we got to taste-test a variety of recipes provided by area residents and restaurant chefs. While I enjoyed every spoonful, I think my favorite was a green chili stew with tenderloin beef tips, potato, cilantro, onion and corn. Delicious! Wonder what the stand-out will be this time around?
By the way, if you needed another reason to grab a spoon and dig in, chili is pretty dang good for you. Tomatoes, for example, contain lycopene, vitamins C, A and K, fiber and potassium. These nutrients aid in the development of healthy teeth, bones, skin and hair, help lower blood pressure and possibly reduce the risk of cardiovascular disease and some cancers. Chili peppers contain a substance called capsaicin, which is now being studied as an effective treatment for sensory nerve fiber disorders. Some peppers have also been shown to reduce blood cholesterol and triglyceride levels.
Anyhoo, while I won't be whipping up any chili recipes for the big event, I do have a few sucralose-sweetened tricks up my sleeve. Check out these dee-lish recipes courtesy of Splenda.com.
Chili Vegetarian Style
Finally, since tomorrow is National Cappuccino Day, here is a low-cal recipe for all you coffee lovers out there. Have a great weekend!
Cappuccino Mix in a Jar
2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
In a large bowl, combine creamer, chocolate mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.
More Splenda recipes here.