Skillet Mac & Cheese

Going back to school for a second degree. I am scared to be going back but I have a goal in sight and I refuse to back down from it. I sometimes feel as if there is too much lost potential or people, not fully using their gifts. I know I don't use all of my abilities to their full potential. That is something I'm going to work on. There is more on my mind but for now this is it.

I am not a huge fan of mac and cheese. Not sure why. I love cheese and pasta but this one particular recipe is something I always have avoided. This recipe was very good. I guess it's because of the paprika and cayenne. It  gave it a slight spicy taste. One thing I would take out if I remake this is the cauliflower. Not a huge fan of that part.

Book:Out of the Silent Plant by C.S. Lewis. In the middle of the book now. It is very small but I'm reading little by little.

iTunes: Jay-Z - Dirt off your Shoulder. I am trying to remove all the unnecessary components in my life.

Pandora: Swagga Like Us [Ft. Jay-Z, Kanye West,Lil' Wayne] - T.I. I am trying to work on my swagga. I want my clothes to be a small reflection of who I am. I want to be clean and cool headed.

Quote: Our life always expresses the result of our dominant thoughts. - Soren Kierkegaard. Not sure what it fully means but needed one for this post.

Ingredients:

1. 2 cups cauliflower florets
2. 1 1/4 cups fresh whole wheat bread crumbs, toasted
3. 3 Tbsp grated Parmesan
4. 2 tsp olive oil
5. 6 oz whole grain elbow macaroni (1 1/2 C)
6. 3 Tbsp all purpose flour
7. 3 Cups cold 1% milk
8. 1 1/4 cup shredded cheddar
9. 1/4 cup shredded Gruyere
10. 2 tsp mustard powder
11. 3/4 tsp paprika
12. 1/4 tsp cayenne

Serves: 6
Per servings:5g fiber, 8g sat fat, 540mg sodium, 360 calories

Directions:

1. Steam cauliflower until just tender, 5 minutes. Finely chop.

• I cut the cauliflower into four pieces so that it could fully cook. I also added some salt.
2. Mix bread crumbs, Parmesan, and oil.

• I felt that it could have sued more oil but I did not add more.
3. Cook macaroni per package directions, draining 3 minutes before done.

• No problem here. I added salt though it was regular pasta I didn't find any whole grain elbow.
4. Whisk flour into milk in large saucepan. Bring to a gentle boil over medium heat, whisking. Simmer until slightly thickened, 2 to 3 minutes. Stir in cheese, spices and 1/2 tsp of salt and pepper. Whisk until mixture is smooth, 1 to 2 minutes. Add Cauliflower and macaroni and stir together.
• They did not sell Gruyere cheese around where I live. I asked on google what to use as a substitute, and they recommended Swiss cheese. My mom helped keep stirring the cheese mixture until we added the macaroni and cauliflower. The Cauliflower was cut into smaller portions. I forgot to take a picture of this section.
5. Pour into oiled deep 10" ovenproof skillet and top with bread crumb mixture. Put skillet on baking sheet. Bake in a 375 f oven until browned and bubbling, 33 to 40 minutes.
• I oiled the pan, did not use a skillet and covered it with the bread crumb mixture. It tasted great, minus the cauliflower.

Definitely something that should be made again.

Black Bean Enchiladas

There is a lot on my mind this week. I even made a mistake at work. Unfortunately, I am human. I just had a hard time concentrating. I believe that by writing and speaking with friends and family it will become clear. Hopefully.

This was written two months ago. I have not updated because I'm a bit blue and angry. I just have to think and hopefully find the answers that I seek. Just tired of things being overly complicated when they could be simple.

The easy black bean enchiladas was very delicious. This was the second time it had been made. The first time was done rather quickly. I had made plans to go out but decided to make my parents a quick meal. We did not have ground red pepper so I just used small pieces of red pepper. I only took a bite, so I can't remember if I liked it. This time when it was prepared we took a red pepper and chopped the entire thing instead of using a teaspoon. It tasted delicious and my mom says that it tastes better this time.

Book: Out of the Silent Plant by C.S. Lewis. Just started this and I find it interesting so far.

iTunes: Fly Away - Lenny Kravitz.

Pandora: The End of Heartache - Killswitch Engage. Life is not without it's ironies. This song describes my mood entirely.

Quote: Real worth requires no interpreter: it's everyday deeds form its emblem. - Nicolas Chamfort

Ingredients:

1. 4 cloves garlic, minced
2. 1 onion, chopped
3. 1 green bell pepper, chopped
4.  1 tsp chili powder
5. 1 tsp ground cumin
6. 1 tsp dried oregano
7. 2 cans (15oz each) low sodium black beans, rinsed and drained
8. 1 1/2 cups fresh salsa
9. 12 corn tortillas (6" diameter), warmed according to package
10. 1 Can (14.5oz) no salt added diced tomatoes, well drained
11. 1 Cup shredded reduced fat cheddar cheese
12. 3 Cups finely shredded lettuce
13. 6 Tbsp fat-free sour cream

Servings: 6
Per serving: 267 cal, 14g pro, 51g carb, 11g fiber, 3g fat, 1g sat fat, 618mg sodium

Directions:

1.  Preheat oven to 350 F. Coat 13"x 9" baking dish with cooking spray.
• Somehow, I completely skipped this step and didn't even realize it was supposed to be baked. I just went straight to the second step.
2. Coat large nonstick skillet with cooking spray and heat over medium-high heat. Cook garlic, onion, bell pepper, red pepper, chili powder, cumin, oregano and black pepper 5 to 7 minutes, or until vegetables are tender. Mash beans and add to skillet with 3/4 cup of salsa. Cook 5 minutes, or until heated through.

• Nothing to say here.
3. Spoon about 1/4 cup bean mixture onto each tortilla, roll loosely and place seam side down in prepared baking dish. Combine tomatoes and remaining salsa in bowl and pour over enchiladas. Sprinkle with cheese. Bake 15 to 20minutes, or until hot.

• Here I warmed the tortillas on the oven and then spooned the bean mixture added the sauce and cheese and served it with the lettuce. Then I added the sour cream.
4. Divide lettuce among 6 plates. Top each with 2 enchiladas and 1 tablespoon sour cream.
• I combined this step with number 3.

I apologize for the shabbiness of this post but it was written two months ago and this is not fresh on my mind but at least its something.

Chocolate Cream Banana Pie

Today was a lovely rainy/snowy day. The perfect kind of day to spend at home and stay in bed cuddling. It's best to have the lights off, the shades drawn in and the TV on low. Low enough to hear the occasional taps of rain on the window and high enough to follow along in the show. If only.

This pie was made the Friday night and refrigerated for Saturday Night, to allow it plenty of time to set. I only had a problem trying to find the trans-free spread. I didn't know what it was. When I goggled it, images of butter was what came up. This definitely needs to be remade and hopefully not forget next time.

Books: Doña Barbara by Romulo Gallegos. I have no idea why I haven't read this. Laziness I guess.

iTunes: Tegan & Sara - I Bet it Stung

Pandora: OutKast - Hey Ya!

Quote: Be at peace with your own soul, then Heaven and Earth will be at peace with you. - St. Jerome

Ingredients:

1. 1/2 cup all-fiber cereal, very finely crushed
2. 1/8 tsp ground cinnamon
3. 1 1/2 Tbsp trans-free spread
4. 1/4 cup brown sugar
5. 2 1/2 Tbsp cornstarch
6. 1 egg
7. 2 cups fat-free milk
8. 2 oz of bittersweet chocolate, chopped
9. 1 tsp Vanilla extract
10. 1 ripe but firm banana
11. 8 Tbsp whipped cream

Servings: 8
Per Serving: 144 Cal, 4g pro, 20g carb, 3g fiber, 7g fat, 3g sat fat, 67mg sodium

Directions:

1. Coat 9" pie with cooking spray. Mix cereal crumbs and cinnamon in small bowl with fork. Cut in spread until well blended. Transfer to prepared pan. Tilt pan to coat sides with crumbs. Press remaining crumbs with knuckles to flatten evenly. Freeze crust 30 minutes.

• I used the blender to crush the fiber cereal and forgot to add the trans-free spread. While it froze I went to shower.
2. Whisk sugar and cornstarch in saucepan. Beat egg with fork in medium bowl. Add milk and stir to blend. Add to saucepan, whisking constantly over medium-low heat until blended. Cook, stirring constantly, over medium heat about 5 minutes, or until thickened.

• After a while my hand was hurting and so my mom took over. 
3. Remove from heat. Add chocolate and vanilla extract. Stir until chocolate melts. Cover pudding with plastic wrap and let cool 10 minutes, stirring occasionally to prevent skin from forming.

• I don't think I added enough chocolate. How many cups is one oz?
4. Slice banana thinly. Arrange slices on bottom and sides of reserved crust. Dollop cooled pudding on top of banana slices and smooth. Refrigerate at least 5 hours, or until set. Top pie with whipped cream and garnish with chocolate shavings, if desired.

• We didn't have a proper bowl but we worked with what we had.
• Saturday night, I took a piece, placed whip cream on top and took a bite. The crust just stayed on the pan because I didn't add the butter to it, but the rest was delicious. Will be made again though to taste the crust.

Better Beef Lasagna

The social hiatus I am thinking of imposing on myself is going to be a tough one. I dislike being home and I fear I may break it, just so I can sit in someones house and get a break from home issues. Maybe that is what I can do. Seek refuge only when home life becomes too much. Just have to keep reminding myself to go out only when I can no longer contain it. Sounds tough but I hope I can do this so that I can think about the direction my life is heading in. Also, I'm thinking of switching it up a bit. I think I talk too much about myself here.

I had no problem locating the ingredients. Well obviously. The only ingredient not used was mushrooms. No one in my family eats that. Also, I worry about whether or not it would be fresh or if I am buying the right kind. I don't want to make my family sick. I was a bit skeptical about the spinach. Not a huge fan, but I remember eating a lasagna with spinach, a decade ago to be more precise. I remember it being delicious and so was this. You barely notice the taste of the spinach and when you do it is not that bad. Well maybe my taste buds have changed. Gasp! Is this a sign of getting old?

Book: Doña Barbara by Romulo Gallegos. I really, really have to force myself to read this.

iTunes: Fix your Face 4 - TRV$ DJ-AM. It's from their collaboration.

Pandora: Lost Heaven - L'Arc En Ciel

Quote: Please all, and you will please none. - Aesop

Ingredients:

1. 12oz whole grain lasagna noodles (15 noodles)
2. 8oz lean ground beef (at least 90% lean)
3. 2 tsp olive oil
4. 8oz portobello mushrooms, chopped
5. 4c low sodium marinara
6. 1 container (15oz) part-skim ricotta
7. 1pkg (10oz) frozen chopped spinach, thawed and drained well
8. 1 lg egg, lightly beaten
9. pinch of ground nutmeg
10. 2/3 c grated part-skim mozzarella (3oz)
11. 1/4 c grated Parmesan

Serves: 6
11g fiber, 7g sat fat, 1,000mg sodium, 550 Calories

Directions:

1. Cook noodles al dente per package directions. Drain well, then lay out on wax paper to prevent sticking.

• This was cooked second. For I believe that the meat takes longer to cook. Once the water was boiling I added salt. Also if left too long cooking, the pasta doesn't taste as good.
2. Heat large nonstick skillet over medium-high heat. Add beef and cook until no longer pink, breaking up lumps, 3 minutes. Transfer to plate, discarding any fat remaining in skillet.

• Into the beef, went 2 garlic cloves, 1/2 teaspoon of pepper, 1/2 caldo de pollo and keep removing the fat at the end.
3. Add oil to skillet and heat over medium-high heat. Add mushrooms and cook, stirring, until liquid is evaporated and mushrooms begins to brown, 5 minutes. Stir meat, 1/2 tsp salt, and 2 cups marinara sauce.

• No mushrooms were added. But once the meat was cooked we added the marinara sauce.
4. Combine ricotta, spinach, egg, nutmeg and 1/2 tsp each salt and pepper in bowl.

• No problem there, though the spinach took a bit to defrost.
5. Spread 1 cup of the remaining marinara in 13"x9" baking dish. Top with a layer of lasagna noodles, touching but not overlapping. Spread half of ricotta mixture on top. Add another layer of noodles and half of beef mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, remaining beef mixture, and finally 1 more layer of noodles and half of beef mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, remaining beef mixture, and finally 1 more layer of noodles. Top with remaining 1 cup marinara. Sprinkle with the grated cheeses.
• No problem but our pan was not deep enough.
6. Cover loosely with foil, and bake in a 375F oven for 45 minutes. Uncover and bake 15 minutes longer.
• Was not covered with foil and it didn't take as long to cook.

Chicken Tacos With Salsa

"There are just so many things that I want to do. I truly am my own worse enemy. Maybe if I make a list of the things I need to do I will actually get them done. I just can't  seem to understand why I am holding myself back. Maybe creating a schedule will help. Let's hope I manage to overcome this."

I wrote this a week and a half ago. I was supposed to have already put this post up but damn this laziness. It has gotten really bad. I'm surprised I make it to work and dance classes. I must truly put my foot down and work to lessen it. On a more personal note, I think I am putting my foot in mouth, excessively so. I really need to go on a social hiatus and see what I want, what I need and who I want to stand beside me. We don't need no labels as long as we have each other. I would just like someone by my side.

Book: Doña Barbara by Romulo Gallegos. I have stopped reading. I need to force myself to pick it up and try to get through this book. I know I can do it. Just have to stop letting the laziness win.

iTunes: Kelly Clarkson - Addicted. Ironic that this song plays. I am holding on to too many things that I should just let go. Friends, love interests, booze and etc...

Pandora: Slipknot - Before I Forget. This is the live version. Not bad. They sound pretty good. I might want to try to see them live. Well I don't want to be killed by the mosh pit or injured.

I find it interesting that these two songs were picked at random. One considering an addiction to something or someone and the other is letting one know that you should be true to yourself and not forgetting where you come from. I must remember who I am and despite the chaos I might be stepping in, I have to remember that I can only make the choices that would be best for me. Hopefully I make the correct choices.

Quote: It's not that we need new ideas, but we need to stop having old ones. - Edwin Land

Ingredients:

1. 3 Lines
2. 1/4 cup orange juice
3. 1/4 cup chopped cilantro
4. 3 cloves garlic, minced
5. 1/2 tsp ground cumin
6. 4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
7. 1 large red onion, thinly sliced
8. 6 whole wheat flour tortillas (8" diameter)
9. 2 cups fresh salsa
10. 3/4 cup fat-free sour cream
11. 2 cups finely shredded leaf lettuce

Servings: 6
Per Serving:
305 Cal, 23g pro, 44g carb, 5g fiber, 4g fat,1g sat fat, 724mg sodium

Directions:

1. Grate zest from lines into a large bowl. Cute limes in half and squeeze juice into same bowl. Discard limes. Stir in orange juice, cilantro, garlic, and cumin. Add chicken and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours, turning at least once while marinating.
• I left this overnight. Also I made small holes in the chicken so that it would be absorbed some more.
2. Heat large skillet coated with cooking spray over medium heat. Remove chicken from marinade. Discard marinade. Add chicken and onion to skillet and cook 3 minutes per side, or until thermometer inserted in thickest portion register 160F and juices run clear and onion are softened. Cut chicken into 1" slices.

• This was a bit tricky for the skillet I used was too big so only the chicken in the center was fully cooking. For the next, I think I will use a smaller skillet and pour half of the onion and cook half of the meat and then, once the chicken is cooked with the onions, cook the other half.
3. Wrap tortillas in plastic wrap and microwave on high power 1 minute. Divide chicken mixture among tortillas. Top with Salsa, sour cream and lettuce. Roll to enclose the filling. Slice each taco in half.
• I cut my chicken into pieces and heated the tortillas in the microwave. I put lettuce, chicken, salsa and sour cream on top.
• The chicken tasted a bit off by itself. This was because the recipe did not call for salt. though when the chicken was mixed with the salsa it tasted delicious. So I recommend that you lather the chicken in the sauce with sour cream and it will taste quite delicious.

Brownie Bites

I have been feeling a bit down lately. Also procrastinating horribly. There are some things I keep putting off. Things that I have to take care of, bank stuff. I don't know why I am putting this off. It's important. I have to also make a doctor's appointment for a general check up and flu shot. Then one for the dentist, but I fear going to the dentist. At least I know that it is the reason why I am putting this off. It seems that I need to light a fire under my feet or something. What can I do to combat myself and this laziness I have let overpower me?

Book: Doña Barbara by Romulo Gallegos. Very slowly getting through this book. Still in the beginning where place and characters are being slowly established. I will not give this up though. I must get through this novel and improve my Spanish.

iTunes: Lady Gaga - Paparazzi.

Pandora: Portishead - Revenge of the Number. It would be interesting if someone could mix these two songs together. Somehow. Actually, not sure how they would mesh. Hence why I am not a dj.

Quote: Lend yourself to others, but give yourself to yourself. - Michel de Montaigne

Ingredients:

1. 2/3 cup flour
2. 1/3 cup unsweetened cocoa powder
3. 2 tablespoons cornstarch
4. 1 teaspoon baking powder
5. 1/4 teaspoon baking soda
6. 1/4 teaspoon salt
7. 1 cup packed light brown sugar
8. 1/4 cup prune butter
9. 2 tablespoons plain fat free yogurt
10. 2 tablespoons extra light olive oil
11. 2 large egg whites
12. 3 tablespoons semisweet chocolate chips
13. 1/2 cup coarsely chopped walnuts

Directions:

1. Preheat oven to 350 F. Spray an 8 inch square baking powder, baking soda, and salt in medium bowl. Set aside.
• I actually turn on the oven on for last, so as not to waste gas.
2. Stir together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in medium bowl. Stir in flour mixture just until combined.

• No problems, just worried it wont taste good. Considering that the last desert was a bust. I still blame the unsweetened cocoa powder for the failed chocolate angel food cake.
3. Beat together brown sugar, prune butter, yogurt, oil, and egg whites in large bowl with electric mixer. Stir in flour mixture just until combined.
• We did not use prune butter. If it had been bought it would have gone to waste. Though, now that I think about it, I have a feeling my mom would have used it, since she eats prunes every now and then.
• I forgot to take a picture of this step.
4. Pour batter into pan. Scatter chocolate chips and walnuts on top of batter. Bake 18 to 20 minutes or until a toothpick inserted in center comes out with some crumbs sticking to it, and sides of brownie begin to pull away from pan. Cool in pan on a wire rack. Cut into 16 small brownies.
• I did not buy walnuts. I was hoping to use almonds left over but my mom had thrown them out. So only chocolate chips were used.

It tasted great. Surprisingly sweet, though I think that was because of the amount of sugar used. It doesn't taste as great as regular brownies but it is still good. Great for if you want a chocolate snack and are watching what you are eating, but don't eat the entire pan, because then it's not helping. Unless you had a bad day and it has to be a really bad day. Till next time.

Marinated Tomato & Mozzarella Pasta

Now we are in the month of October. It is one of my favorite months. One gets to wear sweaters, especially hoodies, I love hoodies. I wish to own a red one. A particularly bright red one, so that I may look more like Little Red Riding Hood. In addition, to the hoodie I would wear red lipstick. Then I would only be missing my big bad wolf. Ah, to dream.

Another reason I love this month is because of Halloween. I love costumes and dressing up. I wish I was as creative as some of the people out there but I enjoy what I buy. If only every Friday of the month of October would Halloween and we could dress up more. What a shame it's only for one day.

Book: Doña Barbara by Romulos Gallegos. A Spanish novel this time. It's going to take me a while because reading in Spanish for me is a slow process but I'm hoping to improve my own Spanish. So far it's been interesting the novel.

iTunes: Juan Luis Guerra & 4.40 - La Bilirrubina. It's about that feeling you get when you see your crush but they don't see you.

Pandora: The Rolling Stones - Everyone Needs Somebody to Love. So true. Both songs deal with a crush or love. Everyone does need someone to love.

Quote: For small creatures such as we the vastness is bearable only through love. - Carl Sagan

Ingredients:

1. 1 lb grape or cherry tomatoes, halved
2. 4 oz bocconcini (about 12sm mozzarella balls), halved
3. 1/2 C torn fresh basil
4. 1/4 C red Wine Vinegar
5. 1 1/2 Tbsp extra virgin Olive Oil
6. 1/2 lb rigatoni, preferably whole wheat
7. 1 c shredded cooked chicken breast

Servings: 6
Nutrition (per Serving): 282 cal, 16g pro, 31g carb, 4g fiber, 9.5g fat, 3.5g sat fat, 86mg sodium

Directions:

1. Mix together tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. Let stand 10 minutes.

• Did not have basil leaves so I used ground basil. I did not measure it so you are going to have to eyeball it. Also I used Rotini because they did not have rigatoni.
2. Cook Pasta per package directions until al dente while tomatoes stand. Drain. Add hot pasta and chicken to tomato mixture, stirring to coat well. Season with salt and pepper to taste. Top with Fresh basil leaves, if desired.


• No issues with the pasta, just added salt before boiling.
• The chicken was cooked with 2 garlic cloves, 1/4 teaspoons of pepper and salt, 1/4 teaspoon of caldo de pollo and 1 tablespoon of water.
• After the pasta was drained the chicken was mixed with a giant spoon. I mixed and coated it with some salt and pepper but again very little and I eyeballed it again. I wish we could have topped it with fresh basil leaves but couldn't find any in the local supermarket.

This tasted amazing. Well the wheat pasta tasted a bit ugh only because I don't like wheat pasta but the cherry tomatoes with the vinegar and everything was just great. This is definately something that will be remade. It was light and refreshing. Next time will be Brownie Bites.

Instant Teriyaki Chicken

The weather is still very humid. I can't wait for it to disperse. I'm starting to think that the weather is affecting my moods. I seem to have trouble keeping my head up and I'm just very annoyed. I'm upset at my friends. Maybe I just need new people. I am going to try to keep my head up but I just want this humidity to go away.

Book: Not on any book at the moment. Might read something in Spanish but not sure yet.

iTunes: Three Doors - Vast.

Pandora: Never Ever - Ciara. This song actually made me sad.

Quote: If you have God on your side, everything becomes clear. - Ayrton Senna. I hope God is on my side. I know he roots for me but right now things seem so hard. But I still have faith, I hope I haven't faltered in that.

Ingredients:

1. 2 Tbsp less-sodium soy sauce
2. 1 1/2 Tbsp honey
3. 1 Tbsp Tomato paste
4. 4 bone-in skinless chicken thighs
5. 1 tsp Sesame seeds, toasted (optional)

Directions:

1. Heat broiler to high. Stir soy sauce, honey, and tomato paste in medium bowl. Add chicken and turn to coat all surfaces.

• I think what I used to cook this was a broiler, not sure. Also I didn't use chicken thighs I used chicken breast. It still tasted good.
2. Place chicken in ovenproof pan under broiler. Cook about 10 minutes, or until well browned. Flip and brown second side until cooked through, about 4 minutes longer. Sprinkle with sesame seeds (if using).

• Did not find Sesame seeds, but I didn't really search much for them. I added quinoa as a side dish. It was missing something. My mother said that the next time I make quinoa to add some salt and olive oil to give it more flavor or taste. It really tasted bland. The chicken was good. I just hope that, that is what chicken teriyaki tastes like. Next time I'm in a Japanese restaurant I will order chicken teriyaki to see if it tasted similar to what I made.

Chocolate Angel Food Cake

It has been an egh weekend. Tired of all this rain, making everything muggy and wet. When will this humidity go away. I can't do my hair. Also this weather makes me a bit gloomy.

Book: Not reading anything at the moment. Might read two books, a spanish one and the next Anita Blake book in the series if I can find it in the library.

iTunes: Lupe Fiasco - Kick Push II.

Pandora: Incubus - Drive. Good song to hear when I'm feeling kind of down or worried. Can't let fear rule my life, I must be in control.

Quote: Calmness is the cradle of power. J.G. Holland. Must keep this in mind.

Ingredients:

1. 1 Cup all-purpose flour
2. 1 cup sugar
3. 1/3 cup unsweetened cocoa powder
4. 1/2 tsp ground cinnamon
5. 10 egg whites, at room temperature
6. 1 1/4 tsp cream of tartar
7. 1 1/2 tsp vanilla extract

Serves: 12
Per Serving: 125 cal, 5g pro, 1g carb, 1g fiber, 1g fat, 0g sat fat, 47mg sodium

Directions:

1. Preheat oven to 350 F. Sift flour and 1/2 cup of the sugar into medium bowl. Stir in cocoa and cinnamon.

• So far so good here. No problems sifting.
2. Place egg whites in large bowl. Beat until foamy with electric mixer on medium speed. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining sugar and vanilla extract. Continue beating until stiff peaks form. Fold in flour mixture 1/2 cup at a time.


• This is when problems started. I don't have an electric mixer, so I had to use my hands and a spoon and I kept stirring and stirring until it looked right. Then I folded the mixture in and kept stirring until it was smooth and nice looking.
3. 3 Pour batter into 10" tube pan, spreading evenly and deflating large air pockets with knife. Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool upside down 40 minutes before removing cake from pan.

• Everything is  still good. I put it in the pan, place it in the oven and wait for it to cook.
• Now is when everything goes wrong. I take it out, let it cool, and taste it. It tastes terrible. This is one recipe that I would say skip. I think what went wrong was the unsweetened cocoa powder. It tastes like nothing. Hence the cake came out tasting like nothing. It was just a waste of good ingredients.

Chicken Salad with Grapes

Sometimes I wonder if I would get in trouble for posting these recipe's. I get them from magazine's, books and other online stuff. I'm not making any money. Just hoping to learn to cook and share my thoughts on food and stuff.

This has been a hectic week. Lots of work and some fun times. Crazy fun times.

Book: Alice's Adventures in Wonderland by Lewis Carol. I must say that it is not what I expected. I saw the Disney movie first and so the book version is good but somehow lacks. Crazy I know, for the book is always better but not so sure in this case.

iTunes: Cali=Gari - Tadaima. A Japanese song. The title means I'm home.

Pandora: Tiesto - Love Comes Again (feat. BT). I hope so Tiesto, I really do.

Quote: The trees that are slow to grow bear the best fruit. Moliere

Ingredients:

1. 2 Cooked chicken breast chopped
2. 1/2 cup chopped celery
3. 1/2 scallion, chopped
4. 2 Tbsp light mayonnaise
5. 1/2 cup halved seedless red grapes
6. 2 leaves romaine or red leaf lettuce.

Servings: 2
Per Serving: 227 cal, 28g pro, 10g carb, 1g fiber, 8g fat, 2g sat fat, 205 mg sodium

Directions:

1. Mix Chicken, celery, scallion, and mayonnaise in large bowl. Season with salt and ground black pepper to taste. Gently fold in grapes.

• I had my mother cook the chicken for I was very, very tired and lazy. Once the chicken was cooked, I grabbed the celery, scallions, meat and mayonnaise and mixed everything together. I was a bit worried only because celery and scallions together don't sound appealing.
2. Divide chicken mixture between lettuce leaves, roll up and serve.

• I did not like the celery and scallion. Everything else was good but I'm not a huge fan of celery to begin with. Though my mother liked it. Veggies are just evil.

Next Time Chocolate Angel Food Cake. 

Cran-Almond Muffins

Don't feel as bubbly as yesterday but that's because I feel a bit lonely. However, it's a good day. I will have a fun night, hopefully. Things will fall into place. I believe it. Truly do.

Book: Bless Me Ultima by Rudolfo Anaya.

iTunes: Talkin' to Myself (feat. Kobe) - Eminem.

Pandora: Anytime - Brian Mcknight. I wonder if I cross any one's mind.

Quote: The only way to have a friend is to be one. - Ralph Waldo Emerson

Ingredients:

1. 1 cup all-purpose flour
2. 1/2 cup whole wheat flour
3. 3/4 cup + 2tsp Sugar
4. 1 1/2 tsp baking powder
5. 1/4 tsp salt
6. 1 large egg
7. 1/2 cup Milk
8. 4 Tbsp Butter, melted
9. 1 tsp Almond extract
10. 1 2/3 cups whole cranberries
11. 1 Tbsp butter, cut in 12 cubes
12. 1/4 tsp ground cinnamon
13. 1/2 cup sliced almonds

Servings: 12
Per Serving: 169 cal, 3g pro, 27g carb, 2g fiber, 6g fat, 3.5g sat fat, 143mg sodium

Directions:

1. Heat oven to 375F. Mix flours 3/4 cup of sugar, baking powder, and salt in large bowl. Whisk egg, milk, melted butter, and almond extract in small bowl. Fold into flour mixture. Stir in cranberries.

• No problems here. I used a whisking thing to mix and the type of sugar I used was Splenda. The recipe didn't specify which type to use but I decided to go for super healthy stuff. Also, it was hard to find cranberries where I live. Don't people eat fruits. I ended up using dried cranberries. It worked but I don't like cranberries to begin with.
2. Pour batter into muffin pan lined with 12 baking cups. Top each cup with butter cube. Sprinkle muffins with remaining sugar, cinnamon, and almonds (if using). Bake about 22 minutes, or until wooden pick inserted in center of muffin comes out clean.

• I don't think there was enough for 12 baking cups but I managed to spread it out.
• The sliced almonds tasted a bit stale. Not as awesome as regular almonds.
• This was a good breakfast. My parents ate it with coffee and I just pulled out the cranberries and enjoyed the rest of it.

Next time will be Chicken salad with grapes.

Chicken & Sweet Potato Stir-Fry

A good weekend, especially Saturday. Saturday's are turning out to be my favorite day of the week. Things seem to be getting better. I just wish I wouldn't be so lazy at times. I was supposed to update last Wednesday but I was feeling a little tired and out of it. I blame the humidity, which I hope leaves this week or something.

Book: Bless Me Ultima - Rudolfo Anaya. A great book and one I recommend for everyone.

iTunes: The Cranberries - Zombie.

Pandora: Wisin & Yandel - Rakata. A weird combination of music this morning but fun nonetheless.

Quote: Do as much as possible, and talk of yourself as little as possible. - Sallust. Interesting advice. I will focus on doing much.

Ingredients:

1. 1 Cup water
2. 1/2 cup quinoa, rinsed and drained
3. 1 sweet potato (about 8 oz), peeled and cut into 1/2" cubes
4. 4 tsp Canola oil
5. 12 oz boneless, skinless chicken breast, cut into 1/2 pieces.
6. 1 onion, chopped
7. 1 jalapeno Chile pepper, finely chopped
8. 1 red bell pepper, chopped
9. 1 clove garlic, minced
10. 1 tsp ground cumin
11. 1 cup frozen peas
12. 3 Tbsp chopped cilantro
13. 1/4 tsp salt
14. 1/8 tsp ground black pepper

Servings: 4
Per Serving: 307 cal, 24g pro, 34g carb, 6g fiber, 8g fat, 1g sat fat, 264mg sodium

Directions

1. Bring water and quinoa to a boil in saucepan over medium-high heat. Reduce heat to medium and simmer 12 minutes, or until liquid has been absorbed.


• This is the first time cooking and eating quinoa. I didn't even know such a thing existed. Also I was wondering if it would actually come out okay.
2. Place sweet potato in saucepan with enough cold water to cover by 2". Bring to a boil over medium-high heat and cook 3 to 4 minutes, until just tender. Drain.

• While the quinoa was cooking I took the sweet potato my mom peeled and cut to the saucepan and began cooking it until tender. After it was cooked with her help I drained the hot water.
3. Heat 2 teaspoons of the oil in large nonstick skillet or cast-iron skillet over medium high heat. Add chicken and cook, stirring occasionally, about 4 minutes, or until starting to brown. Transfer to bowl.

• No problems cooking the meat, though there was a moment when I was worried about burning myself.
4. Return pan to heat and add remaining oil. Stir in onion and jalapeno pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook 2 minutes, or until vegetables start to soften. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and potato. Cook, stirring, until heated through. remove from heat and stir in cilantro, salt, and black pepper.

• Before I started the meal, I had chopped all the things that needed to be done. The onion made my eyes burn horribly. The Jalapeno left my hands tasting spicy and smelling of it. Other than that I cooked the meal as the directions said to do and I had no problem. I'm not a huge fan of jalapeno or onion and pepper. Other than that the quinoa was good along with the chicken and sweet potato. My parent's really enjoyed this meal.

Next posting will be on Cran-Almond Muffins.