Chocolate Mousse

Looks can be deceiving. See that picture up there? It appears to be a photo of two mugs of a rather bland looking tan substance. That substance is chocolate. Normally, I stay away from chocolate that’s closer to tan than espresso (the color), but since I made this I had to try it. And ya know what? Under that top layer of less-than-stellar-looking (but still delicious-tasting) chocolate, there was a mug full of rich, dark, light, silky chocolate decadence. Better yet, it’s really not that bad for you and it’s totally do-able on a weeknight.

(Adapted from Everyday with Rachael Ray)

¾ cup heavy cream

2 oz. semisweet chocolate, chopped

1 oz. bittersweet chocolate, chopped

Cold water

5 egg whites

2 tbsp organic sugar

1. Heat heavy cream and chocolate in a saucepan over medium-low heat, stirring, until melted and smooth.

2. Fill a large bowl with cold water.

3. Pour the chocolate mixture into a medium bowl and carefully place the chocolate-filled bowl into the bowl of cold water. Allow the chocolate mixture to cool to about 5 minutes. Stir occasionally.

4. Add the egg whites to the bowl of a stand mixer. Whisk at medium speed until foamy, about 1 minute.

5. As the mixer whisks, add the sugar to the foamy egg whites. Beat until stiff, but moist, 2-3 minutes.

6. Transfer the egg white mixture to a large bowl and pour the cold chocolate mixture into the bowl of the stand mixer.

7. Beat the chocolate mixture at medium speed “until fluffy.” According to the original recipe, fluffiness should occur in 2 minutes. We never achieved fluffiness and gave up after about 5 minutes.

8. Fold a quarter of the egg white mixture into the chocolate mixture just until it’s a uniform color (i.e. no streaks). Gradually fold the rest of the egg white mixture into the chocolate mixture.

9. Divide the mousse into cups. (The recipe says to divide it into 8 cups. Our mousse filled 3 ½ cups. This may have been a consequence of unfluffy chocolate, but the lack of chocolate fluffiness may have led to the rich chocolate flavor…so fluff your chocolate at your own risk.)

10. Refrigerate for at least 30 minutes.

Cornflake Chicken

I have been a horrible food blogger lately (and a truly terrible science blogger*). I’ve got a massive backlog of recipes to share and so, well, it’s time to get back to work…starting with last night’s dinner: Cornflake chicken.

(Adapted from a whole bunch of recipes we found online)

Boneless skinless chicken breasts, cut into strips (or chicken tenders)

At least 1 cup Cornflakes, crushed

Onion powder

Garlic powder

Dijon mustard

Honey

1. Preheat oven to 400º. Cover a rimmed baking sheet with parchment paper and spritz with oil.

2. Combine mustard and honey in a shallow dish and combine cornflakes with a few dashes of onion powder and garlic powder in another shallow dish.

3. Dunk the chicken in the honey mustard mixture (smother it), coat it in the cornflake mixture and place it on the baking sheet.

4. Bake for 15-20 min.

*Something is in the works, Mauka to Makai fans. Yes, it’s been in the works for at least a month, but I promise to entertain/educate/enthrall/enlighten you with a M2M post soon—and by soon I mean no later than Thanksgiving.

Maple Walnut Tofu

This is a little bit wrong. It’s tofu—healthy healthy tofu—but it tastes like candy. YUM!

(Very loosely adapted from Everyday with Rachael Ray)

1 cup walnut halves

1 package extra firm tofu, drained, patted dry and cubed

1 tbsp EVOO

¼ cup apple cider vinegar

¼ cup chicken stock (or another ¼ cup apple cider vinegar)

½ cup maple syrup

1. Preheat oven to 325º.

2. Spread walnuts on a rimmed baking sheet and toast until fragrant, 10-12 minutes.

3. Heat EVOO in a large skillet over medium high heat. Add the tofu to the skillet and cook until browned, about 10 minutes. Remove tofu and set aside.

4. Add vinegar, chicken stock and maple syrup to the skillet. Cook until the sauce thickens.

5. Add tofu and walnuts to the skillet. Stir to coat with the maple sauce. Enjoy.

Adorable Kitten Needs a Home (in Southern California)!

PLEASE ADOPT BIANCA!

Bianca is a 12 week old polydactyl Manx kitten with special needs. Like many Manx, she has incontinence, and cannot always control her bladder. She means very well, and uses her littler box most of the time, but has accidents most often when she sleeps. Otherwise, she is very happy and healthy and loves to purr, snuggle, and chase bottle caps. She is absolutely beautiful, with stripes on her legs, and a leopard print belly. Her extra large paws are amazing! She is also a superb hunter, even stalking and catching a fly the other day. She is looking for a home perhaps as an outdoor cat, where she can be given lots of love and care. She is almost up to date on her shots, and can be by the time you adopt her. She has not yet been spayed, as she is so young, but this could also be done in advance of her adoption. 

If you have experience with Manx cats or feel that you can give Bianca the kind of attention and love she needs, please contact us at healthyish@gmail.com and we'll put you in touch with her fostermom.

Many thanks for considering Bianca!