Professors swear that they don’t get together and conspire about which week they want to have a test on. I believe them– but I think there is an awful convenient coincidence sometimes. 😉
Three exams down! I set up a study group for my majors biology classmates prior to our exam at my apartment, and when our tests were returned the next class period the teacher stopped me and said that they had found out about the study group, and had heard it was wonderful, and they’ve insisted that I take a classroom for the next study group session! I’m floored. She mentioned that Dr. L had been very excited and adamant about finding out who the student was that put it together, and I guess they figured out it was me somehow. I think I’m going to give a list of the people who came to the study group to Dr. B (my professor) and ask what the difference was in percentages between the study group participants and those who didn’t. The class average was 71%, and my score was 90% (43/48 questions). I’m always interested in that statistical data, especially considering my background in working as a study group facilitator for Gen Chem 2 at my previous college.
I haven’t stopped going for a couple weeks; today I had a two hour nap to help catch up on my sleep! That felt really nice, although it meant that I didn’t get to the store to go grocery shopping. That’s what Saturday is for, though, isn’t it?
Monday evening I made little Pepperoni Puffs (PIN IT), and made a ranch side with Hidden Valley Ranch mix and some sour cream (heavier on the ranch mix), and my aunt’s homemade pasta sauce. Good stuff! I’ll make these again. I think the thing that I didn’t care for was that I didn’t feel there was enough flavor. I imagine I could change this by adding seasonings or spices. Maybe a little rosemary or fennel? I think I’ll also buy mini pepperoni pieces or cubed pepperoni for the next time; I ripped up regular pepperoni and while it worked I think it could have been better. At any rate, they were very yummy, and two of us demolished 24 of them … shh.
My alterations (recipe and instructions copied from noblepig.com):
Pepperoni Pizza Puffs
Adapted from Everyday
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk I had fat-free milk in the fridge; I don’t even like 1% or skim….
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup) I shredded regular pepperoni by hand. What a time consuming task– not worth it!
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil I used my aunt’s pasta sauce as a dipping sauce rather than spreading pizza sauce or something over them; so I omitted these last two.
Preheat oven to 375*. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.
Overall, my friend and I really liked them. She mentioned that they would work really well for her toddler, and we were pretty happy with the taste. Again, I think next time I’ll add something extra in to give a little more flavor. I’ll be making these again!
I’ve been eating a lot of grilled cheese sandwiches lately. They’re really fast, they’re easy, and I had cheese and bread in the fridge. Today I tried something different; for breakfast, I made a little one-egg omlette (just egg, no fillers), and put that in the grilled cheese. It was pretty tasty! The pin that inspired me to do that was one where you add bacon and eggs to the sandwich… but I don’t really care for bacon, and I didn’t have any. I think it would have been nice with a little hot sauce or salsa, but I was thirty minutes away from class and needing to finish an essay for a different class, so experimenting wasn’t so high on my list of priorities this morning.
Finally, Friday’s are my favorite days. Usually there are no assignments due on Saturday, so the only things I have to worry about tend to be if I have an assignment due at 12pm, or a biology online homework assignment to do by midnight. Today, fittingly, was spent primarily napping and cooking!
I’ve been wanting flour tortillas for a while (I have corn in the fridge, but they’re just different), and so I decided they couldn’t be that difficult to make. Famous last words, right? Actually, they were really easy. Towards the end I did have to turn my heat down to keep the tortillas from crisping up too much, but they ended up so nicely. They remind me of the handmade tortillas that a Mexican restaurant in my hometown makes while you’re waiting on your food. I ate the first one while I was cooking the others, and there’s just no way that I think I can go happily back to storebought flour tortillas. This recipe is pretty basic- no fun spices, etc, but I think that makes it a really versatile thing. Someone (perhaps the OP?) mentioned eating them in the morning with butter, cinammon and sugar. mmm… I know what my Saturday holds!
I used this recipe (PIN IT), and I’m pretty happy with it. The original blog post says not to stack the uncooked tortillas on one another or they’ll get soggy. I did stack them with half of a skinny paper towel between each tortilla. I only had one tortilla that went a little soft, but it still wasn’t bad. 🙂
So what do you do with flour tortillas? You make flautas (or.. flauta-like deliciousness, depending on how purist you’re going to be about what a flauta is)!
Recipe copied over from Seeded at the Table:
- 3 ounces cream cheese, softened
- 1/4 cup
green salsaI had a medium red salsa in the cupboard 1 Tbsp fresh lime juice (juice from half a lime)No lime… omitted
- 1/2 tsp ground cumin
- 1 tsp chili powder
1/2 tsponion powder 1 t onion powder 2 cloves garlic, mincedI used about 1/2 t garlic powder 3 Tbsp chopped cilantro
- 2 Tbsp sliced green onions
- 2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheeseI had mozzarella on hand
- small flour or corn tortillas
kosher saltRegular salt cooking sprayOlive oil
These are so tasty. I used a little over 3T in each tortilla, and it came out to 8 of these gorgeous things. Two of these were super filling. The rest are in the fridge; no sense in freezing them because they’ll probably be gone by Sunday night. Absolutely doing these again!