Tonight I finally caught up on downloading dance tunes that make great running songs. I hear songs in my hip-hop class, then download them and create an energizing running mix. I hate running so the only way that I am motivated to run is to listen to high energy and often cheesy dance music. The most recent routine had some fun songs. I wanted to get online and get caught up on music when I got home after dance class. Conveniently I had some leftovers from the meal I made on Tuesday, which I never posted. I was out to dinner last night with a former boss and tomorrow am meeting up with friends. So not much cooking being done, but it was nice to have something already made tonight. Looking back on the month, I've cooked almost every weeknight. I'm definitely cooking more than eating out or getting take out. I'm enjoying it too. I'll definitely need more of these crazy dance mixes to keep me going on the late nights.
Here's my current dance/running and now cooking mix. There's no need to post song lyrics from dance songs because generally they are dreadful. "I want to scream and shout and let it all out"
or "My back's aching, my bra's too tight, my hips are shaking from left to right"
Most of them sound the same too, simple beats and catchy choruses. I love pop music so I'm not complaining, it is what it is. But what it is, is not particularly complex or thought provoking. Just enjoy dancing around the kitchen.
2Nite - Janet Jackson
Your Body - Christina Aguilera
Got Me Good - Ciara (check out the video)
Scream & Shout - Will.I.Am (feat. Britney Spears)
I Cry - Flo Rida (feat. Sia)
Lights - Ellie Goulding
Rum & Raybans - Sean Kingston (feat. Cher Lloyd)
Whip It - Nicki Minaj
For the food, it was a mostly marvelous Mexican meal. Fish tacos and chili seem to go well together and these two worked. Although, I thought the chili was more of a bean salad when I was skimming through the cookbook. It wasnt until I was adding the 28 oz of crushed tomatoes that I realized it wasn't just 'Chili Beans and Corn' as the recipe name suggested, it was just plain old vegetarian chili. It was a little disappointing. Lesson here is to really read the recipe all the way through and try to understand what you will actually be creating at the end.
Fish Tacos with Avocado and Lime from The Little Black Apron (page 132)
Serves 1
Total time - about 30 minutes
Juice of half a lime
1/4 tsp ground cumin
Pinch of dried oregano
1/4 cup pre-shredded cabbage
1 tsp scallion
Salt and pepper to taste
1/4 Tbsp extra virgin olive oil
1 (4-6 oz) halibut or red snapper fillet
1 whole-wheat tortilla
2 slices avacado
1 Tbsp salsa
Combine the lime juice, cumin, oregano, cabbage, scallion, salt and pepper in a bowl, set aside
Heat a saute pan with the olive oil
Season both sides of the fish with salt and pepper and place in saute pan
Cook for about 3 or 4 minutes per side
Heat the tortilla on a low heat burner or a skillet or in a toaster oven
Break up the fish
Fill up the tortilla with the fish, cabbage mixture, avocado and salsa.
These fish tacos were excellent and like all the other recipes from this cookbook, super easy. I used a brown-rice tortilla. The cabbage mix can be eaten on it's own. Another one I expect to make regularly.
Chili Beans and Corn (a.k.a. vegetarian chili) from Weight Watchers TurnAround Program Cookbook (page 149)
Serves 6
Total time - 1 hour
2 tsp canola oil
1 large onion, chopped
2 garlic cloves, minced
3 bell peppers assorted color, seeded and chopped
2 Tbsp chili powder
1 tsp ground cumin
28 oz canned crushed tomatoes
10 oz frozen corn kernels, thawed
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 cup water
19 oz canned black beans, rinsed and drained
19 oz canned kidney beans, rinsed and drained
19 oz canned pinto beans, rinsed and drained
2 tsp white vinegar
Heat the oil in a large nonstick saucepan over medium heat
Add the onion and cook, stirring frequently, about 3 minutes
Add the garlic and cook, stirring constantly, about 1 minute
Add the bell peppers; cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and cumin; cook, stirring constantly, about 1 minute
Stir in the tomatoes, corn, salt, pepper, and water; bring to a boil
Reduce the heat and simmer until the flavors are blended, about 30 minutes
Add the beans and vinegar; cook until the beans are heated through, about 15 minutes
So, yeah, it's just chili. It's probably healthier than most. It tastes fine. Nothing unique or outstanding, but a solid stand by.
Here's my current dance/running and now cooking mix. There's no need to post song lyrics from dance songs because generally they are dreadful. "I want to scream and shout and let it all out"
or "My back's aching, my bra's too tight, my hips are shaking from left to right"
Most of them sound the same too, simple beats and catchy choruses. I love pop music so I'm not complaining, it is what it is. But what it is, is not particularly complex or thought provoking. Just enjoy dancing around the kitchen.
2Nite - Janet Jackson
Your Body - Christina Aguilera
Got Me Good - Ciara (check out the video)
Scream & Shout - Will.I.Am (feat. Britney Spears)
I Cry - Flo Rida (feat. Sia)
Lights - Ellie Goulding
Rum & Raybans - Sean Kingston (feat. Cher Lloyd)
Whip It - Nicki Minaj
For the food, it was a mostly marvelous Mexican meal. Fish tacos and chili seem to go well together and these two worked. Although, I thought the chili was more of a bean salad when I was skimming through the cookbook. It wasnt until I was adding the 28 oz of crushed tomatoes that I realized it wasn't just 'Chili Beans and Corn' as the recipe name suggested, it was just plain old vegetarian chili. It was a little disappointing. Lesson here is to really read the recipe all the way through and try to understand what you will actually be creating at the end.
Fish Tacos with Avocado and Lime from The Little Black Apron (page 132)
Serves 1
Total time - about 30 minutes
Juice of half a lime
1/4 tsp ground cumin
Pinch of dried oregano
1/4 cup pre-shredded cabbage
1 tsp scallion
Salt and pepper to taste
1/4 Tbsp extra virgin olive oil
1 (4-6 oz) halibut or red snapper fillet
1 whole-wheat tortilla
2 slices avacado
1 Tbsp salsa
Combine the lime juice, cumin, oregano, cabbage, scallion, salt and pepper in a bowl, set aside
Heat a saute pan with the olive oil
Season both sides of the fish with salt and pepper and place in saute pan
Cook for about 3 or 4 minutes per side
Heat the tortilla on a low heat burner or a skillet or in a toaster oven
Break up the fish
Fill up the tortilla with the fish, cabbage mixture, avocado and salsa.
These fish tacos were excellent and like all the other recipes from this cookbook, super easy. I used a brown-rice tortilla. The cabbage mix can be eaten on it's own. Another one I expect to make regularly.
Chili Beans and Corn (a.k.a. vegetarian chili) from Weight Watchers TurnAround Program Cookbook (page 149)
Serves 6
Total time - 1 hour
2 tsp canola oil
1 large onion, chopped
2 garlic cloves, minced
3 bell peppers assorted color, seeded and chopped
2 Tbsp chili powder
1 tsp ground cumin
28 oz canned crushed tomatoes
10 oz frozen corn kernels, thawed
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 cup water
19 oz canned black beans, rinsed and drained
19 oz canned kidney beans, rinsed and drained
19 oz canned pinto beans, rinsed and drained
2 tsp white vinegar
Heat the oil in a large nonstick saucepan over medium heat
Add the onion and cook, stirring frequently, about 3 minutes
Add the garlic and cook, stirring constantly, about 1 minute
Add the bell peppers; cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and cumin; cook, stirring constantly, about 1 minute
Stir in the tomatoes, corn, salt, pepper, and water; bring to a boil
Reduce the heat and simmer until the flavors are blended, about 30 minutes
Add the beans and vinegar; cook until the beans are heated through, about 15 minutes
So, yeah, it's just chili. It's probably healthier than most. It tastes fine. Nothing unique or outstanding, but a solid stand by.
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