Getting Back on Track
As a new year approaches, I feel like there is so much to do and so much to get caught up with. Clearing out closets, getting rid of the literal and figurative baggage. Wanting to purge the unneeded and unnecessary. And I find like everything else it is a process. With in that process, at least for me is weaning myself from the excess of rich and sugary foods I indulged in over the last month. I definitely spent much of the last month eating, not necessarily from hunger, but just having cookies, linzertortes, chocolates, desserts, quiches, breads and bagels, around every corner I turned, just sitting there calling to me from the platters, inviting me to nibble, nibble nibble. Which, by the way, I am planning on a separate holiday post, with recipes, photos and stories.
I don't so much believe in New Years Resolutions, but call it what you will, I do believe in setting intentions. I'm sure many of you are feeling similar to me right now, out of sync, gorged, a little unhealthy, with those jeans feeling a little snug around the middle. A saving grace for late December has been warm enough weather permitting easy access to squeeze in
|Winter sky and flowering shrubs|
Happy New Year to Everyone! May you realize your dreams and wishes and incorporate your needs and desires into your busy life.
Spicy Sausage and Kale PastaServes 3-4
Ingredients1/2 pound of Brown Rice and Quinoa Fusilli Pasta
1/2 pound of Lacinato Kale, remove greens from stems, wash well and chop roughly
1 12 oz can of Organic diced tomatoes, no salt added
3 cloves of minced garlic
1 medium sweet onion, chopped
2 chicken sausages ( used garlic and herb from Whole Foods, to spice it up, use a Spicy Italian)
3 Tablespoons EVOO
1 tsp. EVOO
1/2 teaspoon of salt
1 teaspoon of oregano
1 teaspoon of basil
1 teaspoon of crushed red pepper flakes
1/2 teaspoon of fresh ground black pepper
Reduced Fat Smoked Gouda Cheese
Step 1: Cook pasta as directed on the package. While pasta is cooking prepare the other items. After pasta is done cooking, be sure to toss lightly with a dab of EVOO, so it doesn't get sticky.
Step 2: In a small saucepan, slightly heat 2 Tbl. spoons of EVOO. Add in the onions and sauté until translucent. Add in the garlic. Sauté another 1 minute. Add in the can of diced tomatoes with the liquid (if it is very liquidy, drain some of the liquid off). Add in the spices. Let simmer uncovered on low until meal is ready to be tossed together.
Step 3: In a large skillet, add 1 Tbl. spoon of EVOO. Heat slightly over medium heat and add kale. Sauté, stirring frequently until kale is deeper in color and soft (about 5 minutes). Transfer the kale to a large bowl and cover.
Step 4: In the same skillet as you cooked the kale, add the last tsp of EVOO, add the sausage (You choose to chop prior to use, remove from casing or cook whole. I cooked mine whole then sliced it into crescents.) Cook sausage over medium high heat until browned on all sides and cooked thoroughly about 10-12 minutes.
Step 5: When all ingredients have been cooked. Mix the pasta, sauce, kale and sausage in the pasta pot. Toss well. Serve into individual bowls and top with grated smoked gouda cheese.
|The child's version|