Things that made me fat

It was fun while it lasted

fullChicken
Full chicken

So it happened. I finally started putting on weight after 10 years. I’ve put on 8 lbs. I don’t know what the main contributors are. I’m bummed about being stuck in a job I don’t like, an FWB situation that makes me feel meh about myself and I may not be able to visit my family this holiday season. You know how it gets. My the-rapist thinks I’m stressed and need more meditation. Could be a factor, yes. My complacency after nailing it for 10 years too, yes. The time I took off exercise to study and snag a sweet job offer too, yes 🙂 ;).

Now that I know, I’m stepping up my game a bit. I’m trying my theories out before I share new healthy food tips. Before I do that, might as well share the deliciousness that made me fat 🙂

The whole chicken that you see. This has been a staple during this time. I got the whole chicken, gutted out from the market. I have a simple marinade I improvise every time:

  1. Olive oil
  2. Salt
  3. Any Italian spice blend (Only Rosemary works too)
  4. Lemon juice

Improvisations:

  1. Red chilli powder
  2. Black pepper
  3. Garlic

Same marinade for the potatoes

Shoved it in the convection oven, bake setting, for an hour and a half at 350. The duration ranges from an hour to 2 hours depending on the size of the bird. If I turn the heat up any more than that, I burns the spices. If I go lower, it . will . never . cook .

Taking the chicken out mid-way and cutting it up some, speeds it up some. I cut the legs and wings off with a knife and break the ribs as well. Even if you rip the skin with a knife, it loosens up the limbs to expose it to more heat from the oven. I felt a bit shitty writing this. I like to pretend I didn’t eat and tear something formerly living apart. Its been a mess several times with the bird not cooking enough. My roommate likes to throw his stuff in midway too.

I get a whole bird for multiple reasons. First, I prefer to know for sure, the whole animal is getting utilized. At some level, I like to know an animal was sacrificed for it. So I think twice before wasting. But mainly, different parts of the bird taste and feel different texture wise. So with just one bird, it adds a variety to my meal. On bad days, I eat a whole dead bird without sides. Hehe. Since I checked my weight, my fat self replaces potatoes with tomatoes for sides. Its *ACTUALLY TASTIER*

I got the idea of the marinade from the lemon chicken I used to pick up from the store. If I have to marinade the sides too, I might as well get a plain raw chicken.

Pro Cooking Tip 8: Reverse engineer restaurant and readymade marinades

Pro Cooking Tip 9: Don’t get too comfortable with your recipies

Pro Cooking Tip 10: Don’t waste (might be a repeat)

 

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Kaari and rice

This is a very traditional dish from my community, Bohra, and very easy to prepare.

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This one of my staple foods. My mom stocks me up with the spice when I visit India but it’s also available here. I keep it refrigerated. Fancier version of the recipe is here.

  1. Fry 4 tbs of this spice with oil on medium flame for one minute
  2. Add a can of coconut milk slowly while mixing the spices
  3. Add  1/2 a can of water to the mixture
  4. Add ~2 dried red chili peppers (available at Mexican stores). Skip if you don’t do a lot of spice
  5. Add ~1.5 lbs of skinless chicken (I prefer thighs)
  6. Cook for ~20 minutes
  7. Add lemon and salt to taste
  8. (Optional) Add cilantro/lettuce strips for garnish

What I like about this simple recipe is it offers a unique taste and flavor and is very good value for time. It works with various subs. I could swap out the chicken for boiled eggs if they are about to go bad. I could add corn to the recipe. I could make a vegetarian version with mushroom, baby corn and bamboo shoots. The garnish in the picture is spinach – not ideal but I needed to work some leftover greens in.

It goes well with boiled rice or sweet bread like potato bread.

Pro Cooking Tip 3: White sauces need not be fatty

See why I weigh about a 105 lbs? 🙂