Five pounds of fat compared to five pounds of muscle.
This is why I’ve actually gained 20 pounds in the last 18 months. I see that as a good thing, because those pounds are hard-earned muscle. It was only recently that I allowed myself to even own a scale. At my thinnest, I weighed myself daily. Not healthy. At that time, I wouldn’t have been comfortable with the idea of weighing what I do now. I weigh the most I ever have, not including when I was pregnant with my son. The other day I found a photo of me when I was pregnant and I laughed. I started out at 110 pounds and gained 65 pounds, almost all of it in the last three months. I didn’t get overall fat though, it was all baby belly. HUGE baby belly. I thought I was going to fall over. Good thing I adore that kid more than anything in this world, because he almost killed me. As a testament to my awesome metabolism, I lost all 65 pounds in less than three weeks after giving birth.
Everyone always said to me, “Your metabolism will slow down at 30, then 35, then 40”. I’m knocking on the door of 45, and honestly, I’d be okay with it slowing down a bit. I sometimes find it hard to eat enough when I’m really busy. Although this week, I’ve found myself waking up in the middle of the night to eat. Peanutbutter straight from the jar, FTW! I don’t believe in that low-fat crap. Lots of nuts, avocados (lately just cut in half and doused in Cholula), and Greek yogurt with raw honey. I try not to eat crap, so it’s harder to calorie load. I’ve even taken to eating a spoonful of straight coconut oil. At least my hair is shiny. 🙂 My great weakness is cheese. Gourmet cheese. Brie, goat cheese, Iberico, Manchego, blue, and Gjetost- I love them all. Do not set me loose in a Fresh Market in the cheese aisle. Oh, and if you really, truly love cheese, you must try la Tur from Italy. It’s made of equal parts of cow, sheep, and goat milk. I highly recommend it.
I was on the hunt for some crema for my white chicken chili that I made this week, and I passed a bodega that I figured would have it, but my son said that I shouldn’t get out the car. So I had plain sour cream on top instead. Not the same, but it had to do.
White Chicken Chili
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
Garnishes are key components in white chili. Cilantro and scallions add freshness, while lime juice provides a welcome burst of acidity.
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
“One cannot think well, love well, sleep well, if one has not dined well” – Virginia Woolf
