Rouses JAN-FEB_2017_FINAL-flipbook

the Eat Right issue

Dr. Gourmet

White Bean Chili (Serves 8) WHAT YOU WILL NEED 2

by Mary Beth Romig + photo courtesy Tulane University D r. Tim Harlan, a.k.a. “Dr. Gourmet,” looks perfectly at home as he walks around the industrial kitchen at the Goldring Center for Culinary Medicine, the premier program established by the Tulane University School of Medicine in New Orleans. The youngest of five children and born in Texas, Harlan moved with his family to Atlanta, Georgia, when he was just four years old. Describing the city as a boomtown in those days, Harlan says restaurants were hungry for workers, and he landed a job as a dishwasher at age 12 (allowed to do so because his parents gave permission). “My mom liked it because she always knew where I was,” Harlan recalls. By the age of 18, he was managing his first restaurant, learning cooking techniques from some of the best chefs in the city. He opened a French bistro, La Petit Café, when he was 22-years-old, where he created recipes, designed his menus, and taught cooking classes. Describing himself as knowing the “back of the house well,” and not so good with front of the house matters, Harlan closed the bistro and enrolled in college to pursue a degree in hotel and restaurant management. An illness in his family exposed Harlan to physicians, which is when his interest in pursuing a medical degree was piqued. While completing his degree at Emory University School of Medicine, he began writing about the clear link between food and health, blending his extensive knowledge of food and nutrition with his medical expertise. Teaching patients that eating great food is the easiest path to health, Dr. Harlan launched DrGourmet.com two decades ago as the definitive evidence-based source for diet, health, wellness and lifestyle information.The site is robust, to say the least, with 9,000-10,000 pages of unique content. “It’s all about how to eat great food that is great for you,” says Harlan. “It’s exciting and rewarding, and a lot of work, but we just want to help people as much as we can, and have fun and be creative doing it.” Dr. Harlan’s books include Just Tell Me What to Eat! For anyone tired of restricted meals and unappetizing strategies (who really wants to avoid pasta for the rest of their life?), Just Tell Me What to Eat! presents a 6-week meal plan that takes the guesswork out of eating well. It emphasizes delicious, hearty meals, a Mediterranean-style diet, high-quality calories, and home cooking whenever possible.

15-ounce cans no salt added white beans

1 1 1 1

tablespoon Canola oil large white onion, diced

clove garlic, minced

pound Russet potatoes, peeled and cubed

2

cups low sodium chicken broth

1½ cups white wine 2½ cups water 1 ½ teaspoons salt 2 ½ cup Rouses 2% milk 4

pound boneless, skinless chicken breast

tablespoons ground cumin

ounces reduced fat white cheddar cheese, grated

1

cup non-fat sour cream (2 tablespoons per serving)

½ cup fresh cilantro leaves (1 tablespoon per serving) HOW TO PREP

Rinse the beans well with cool water. Place the oil in a large stockpot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don’t let the onions brown. Add the potatoes, chicken stock, white wine and water. Cook over medium-low heat, and then let it simmer for 30 minutes until the potatoes are soft. Add the chicken, beans and cumin. Stir well and cook for five minutes. Add the milk and grated cheese, stir and heat through. Do not allow the chili to boil. Serve with 2 teaspoons each non-fat sour cream and grated reduced-fat white cheddar, and 1 tablespoon cilantro leaves as garnish.

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2017