Saturday, February 14, 2015

Pasta Cravings



Boy what a winter! I don’t know about everyone else here in the Northeast, but I am ready to pack up my bags and head south, preferably to a Caribbean Island to spend the rest of my life lying on the beach and eating fruit all day. Ah one can dream.

Already in my area of Massachusetts we have seen over 90 inches of snow this winter. And if that isn’t bad enough there is another 10-12 inches heading our way later today.

The boys are finished with the snow days. They can’t play in it. I would end up losing the little one as the snow is taller than he is and I don’t particularly want to dig him out. He would have to stay there until it melts, which may take until the July the way things are going.  

Even the puppy has cabin fever. Lego has a plowed path way to run up and down, but I cannot even walk him as the sidewalks are clear and the roads are plow so narrow that only one and a half cars can squeeze by. My walking companion and I would be taken out in a second by some unsuspecting car that cannot see over the snow banks. The word banks is used lightly. They resemble more the Wall from Game of Thrones.

Anyways with all this snow and cold, it’s nice to have a big bowl of pasta, but as I promised myself that I would eat healthier this year, pasta is off my diet. Even the Gluten Free pasta is load with carbs from rice and corn.  But I have found a solution to my pasta problem.

I’m probably one of the last to discover the Spiralizer. However, I am in love. I have been using Zucchini (or Courgette depending where you are from) with it and making beautiful strands of vegetable spaghetti. The best part is that it takes minutes to cook.

My favorite way to eat it is with some sausage and beans with an olive oil, garlic sauce. Here is the recipe.

Sausage and Bean Veggie Pasta
1 Serving

1 Mild Italian Sausage Link
1/3 cups of Cannenelli Beans
2 Cloves of Garlic
1 Zucchini
1 tbs of Olive Oil
2 Tbs of grated Parmesan Cheese 


Brown Sausage in Medium skillet. While the sausage is browning, chop garlic and run Zucchini through the spiralizer.  Once sausage is browned drain excess fat. Add remaining ingredients, except the cheese, to the pan and sauté until zucchini and beans are heated through. Sprinkle the cheese on and enjoy!



Wednesday, February 11, 2015

Wednesday WIP (Works in Progress)

I try hard not to start new projects until my current one is completed, however I think most people will agree there is always one or two that have been set aside that need to finished. The first one I am featuring this week are these adorable snowman mug rugs. 

I am ashamed to admit this but I started these last January. Last January! It has been a whole year and they are still not finished. The worst part is that they were so quick to whip up, that I only have the binding left. 

Thats right, these have been sitting around for a year almost done. How nice it would have been if I could have given these as Christmas presents this past year. I am determined that I will complete these and set them aside for Christmas this year. 

With all the snow that Massachusetts has seen within the last 2 1/2 weeks (over 90 inches in my neck of the woods), I don't mind playing with these snowmen. Perfect excuse to stay in the warmth and be productive. 

It would be amazing if I already started stock piling my Christmas gifts already, rather then waiting until December 15th to start all my Christmas projects. I am determined to be more organized this year.


What WIPs do you have laying around? 

Sunday, February 1, 2015

Easy Mexican



There is nothing better than a Margarita on the rocks with salt and a spicy dish to accompany it.  I have always loved Mexican food. As a child once a month we would have tacos on Saturday night. I always loved taco night!  My brothers and I would scramble to the table and load the tacos up with all the fixings.

When my husband and I lived in New Jersey, we would frequent Jose Tejas in Fairfield NJ. Besides having the best margaritas around, the food was fabulous as were the prices. When we moved back to Massachusetts I was devastated that there was not a good Mexican restaurant in our area. 

One of my coworkers suggested a place in Cambridge called the Border Café. So Steve and I made the trek into Cambridge. We opened up our menus and SURPISE; it was Jose Tejas’s menu. We call the waiter over and found out that it is the same restaurant but different names. If I wasn’t such an introvert, I would have gotten up and done a happy dance then and there.

I have been trying to recreate some Mexican dishes at home so we don’t always have to make the journey into Cambridge when the desire hits. I came across this slow cooker recipe for beef barbacoa from the Unsophisticcook.com (Recipe Here http://unsophisticook.com/beef-barbacoa-recipe/).
It is amazing. The whole family loved it. That does not happen in the house very often. Actually it might be the first time that the family was unanimous about liking a meal. And it was so easy, just leave it in the crock pot for the day and by dinner it is already.

I served it up on tortillas, with sliced avocados, fresh salsa, and sour cream. It was the perfect dish to satisfy my cravings.


What is your favorite Mexican dish?