So I had a house wife day today. I did my laundry, went grocery shopping and prepared dinner for my roommate and her friend that’s coming to visit from Spain. While the sixth season of sex and the city was playing in the back. I’ve seen sex in the city so many times that now I only need to listen to the series to know what’s happening.  I had a day to myself before I had to run to school and I have to admit I really needed it. My laundry was piling and I had no more clean jeans.

For dinner I made my special ground beef.  I made this recipe in Mexico and my mom loves it. We use it for making stuffed chilies or tacos, tamales and so many other things. But this time I gave it what I call now my Canadian twist. I’m a go by the flow type of person so I don’t really cook with measurements so you guys will have to go with your guts too.

Ingredients:

Ground beef

Onions

Carrots

Potatoes

Green onions

Tomatoes

Nuts

Almonds

Raisins

Olive oil, Salt, pepper and garlic salt

Method:

Heat a pan with olive oil. Slice and add the onion. Once they flood your house with their smell add the ground beef until it turns brown. We don’t want pink parts! Add the carrots, tomatoes, potatoes and green onions all previously chopped in small pieces. Stir.

Crush the nuts and almonds and slice the raisins in tiny pieces. You can add them without slicing but I personally preferred them sliced this way they give the taste but I don’t have to feel them in my mouth.

Add them all to the pan and stir frequently.

Let the pan in medium heat for several minutes and stir every few minutes. Add the salt, pepper and garlic salt and keep stirring.

I hope you guys enjoy it!

I made brownies with cheesecake frosting and strawberry jam for dessert and my roommate made a salad to complement the dinner.

Today I had lunch in the school cafeteria and I have to say it was expensive and not that good, so even though I was deadly tired I decided to cook tonight.  So I went to save on food on the way home and bought two chicken breasts to make two dishes in one.

Ingredients:

2 chicken breasts

6 baby potatoes

3 carrots

2 celery sticks

½ onions

3 garlic cloves

1 small broccoli

Your favourite soup noodles

Tomato sauce

Salt and pepper – olive oil

Chicken Soup:

In a pot add 2 litters of water and the chicken breasts.

Cut all the veggies and add half of them (except the broccoli) to the pot.  Leave for 30 minutes at medium temperature

Once you have your chicken stock, take out the chicken breasts and add the noodles. Leave for 10 minutes.

Cut one of the chicken breasts and add it to the soup.

Enjoy!

Chicken stir fray

In another pan add olive oil and the onions. Stir for 2 minutes add the rest of the veggies including the broccoli and stir fray for 10 minutes. Add the tomato sauce and keep stirring.

Cut the last chicken breast and add it to the pan.

Enjoy and I will go to bed!

Well I started this web page to help all the busy ppl that don’t have time to cook…. and I have to admit I have become one! I´m currently taking 7 courses in school and on the very few free moments I have in which I´m not busy doing homework, I am Volunteering at various events so lately I´m rarely home. That means I don’t have time to cook having most of my meals out I don’t get to have lots of balanced meals!

So I´m starting a Challenge… I have to at least cook once a week and I will post my recipe, so I´m making it even harder not only I have to make time to cook but I have to make a new recipe every week. So to anyone out there reading this… send me a message if you see that a week has gone and I haven’t done what I said I would!

I’m doing my lunch for tmrw so I decided to do a healthy veggie stir fray inspired in my roomie

Ingredients:
Carrots, red and yellow peppers, celery, onion, garlic, tomato, brocolli, mushrooms and baby potatoes. Dill 2 eggs
Ginger sesame sauce and soy sauce
Celery salt and pepper. Olive oil

Procedure:
Cut al the veggies, put them in a big pan with olive oil starting with the onion, potatoes and carrots. After 5 minutes add all the other veggies. Add the salt and pepper. Stir fray for 8 minutes.
Add the eggs.
Stir for 4 min.
Add both sauces.
Cover and let it at midium heat for 5 minutes.

You can eat it with rice.

This  vanilla cupcake recipe is super easy to make and creates perfect cupcakes for decorating.

Ingredients

• 2 1/4 cups all purpose flour

• 1 1/3 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup shortening

• 1 cup milk

• 1 ½  teaspoon vanilla

• 2 large eggs

 Easy Cupcake Recipe

Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine al dry ingredients: flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed. 

Add eggs to the mixture.  Beat for 1 minute on medium speed.  Then beat on high speed for 1 and a half minute until well mixed.

Spoon cupcake batter into paper liners until 2/3 full.

Bake for 25 minutes or until toothpick inserted in center comes out clean.

Cool completely.

Once cupcakes are completely cooled, you can start frosting and decorating as desired.

Ingredients:

·         3/4 cup cocoa, unsweetened

·         1/2 teaspoon baking soda

·         2/3 cup melted butter, divided

·         1/2 cup boiling water

·         2 cups granulated sugar

·         2 eggs, lightly beaten

·         1 1/3 cups all-purpose flour

·         1 teaspoon vanilla extract

·         1/4 teaspoon salt

·         1/2 cup coarsely chopped walnuts or pecans

·         1 1/2 cups semisweet chocolate chips

·         1 cup frozen blueberries

Preparation:

In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, beaten eggs and remaining 1/3 cup butter. Stir in flour and salt. Stir nuts, blueberries and the chocolate chips into chocolate brownies batter. Pour chocolate brownie batter into a greased 13x9x2-inch baking pan. Bake at 350° for 35 minutes turn off oven and leave for 5 more minutes. Cool before cutting into squares.

I love shrimp, so for a romantic dinner I thought nothing says I love you more than coconut coated shrimp in mango sauce!

Ingredients:

Shrimps:

200 grams clean shrimp

250 grams of coconut

250 grams of flour

3 eggs

3 cloves garlic

1 table spoon paprika

Pepper &salt

Vegetable oil

Mango sauce:

1/2 can or 200 grams carnation milk can or 200 grams mango drained
125 grams Philadelphia cheese

1/2

1 tbs Chicken broth powder

Method:

Beat the 3 eggs with one table spoon of water.

Grab one shrimp dip it in the flour, then egg finally coconut

And fry in boiling oil.

Repeat with all shrimp.

Pat them dry in an absorbent paper towel.

Blend all the ingredients for the sauce.

Eat shrimps with sauce.