From the cooking mags: White Bean and Chicken Chili

This white bean and chicken chili came from the October issue of Bon Apetit (I like to say that I subscribe to so many magazines so that I get something in the mail besides my bills).

It is absolutely delicious. The whole batch has about 1,550 calories and makes enough for four people (or two people's dinners tonight and lunches tomorrow!).

The grilled cheese was a last-minute decision. I was picking up some bread to go with the chili and saw a loaf of Alpine Gruyere bread. So I thought, why not grab a chunk of Gruyere and make some small sandwiches?

So. Good. They were wonderfully gooey but also very crisp because I sliced the bread so thinly.

The chili was incredibly cheap, too. I had everything but the chicken and celery, which, now I have five more stalks of celery in my fridge and no idea what to do with them. Or the bean sprouts, really. Oops.

If there's a more inconsistent blogger out there, I don't know who it is.

I created this noodle-less Pad Thai the other night, in an attempt to get more protein and cut out empty calories like noodles. (I've had minimal success with weight loss: was down 4 pounds, then gained back 1.5 when the gym locker key ran away from my friend).

Carbs are harder to kick than coffee, mostly due to bread's lack of physical and mental side effects.

Anyway, here's how I did it:

Ingredients

• 1.5 lbs chicken breast, chopped and cooked
  
• 1 tomato, cut into chunks
  
• 1 green bell pepper, sliced
• 1c snow peas
• 1 bunch green onion
• 1T olive oil
• 5T pad thai sauce
• 1c bean sprouts

Directions

1. Heat the olive oil. Stir-fry the bell pepper and snow peas until just beginning to soften.
2. Add the chicken, cook until heated if necessary.
3. Add bean sprouts, tomato, green onion and pad thai sauce. Cook until hot and covered with sauce.

Side note: I need to learn to can in time to make goodies for Christmas. Where can I buy canning supplies in the Fairfax City area?