Archive | January, 2013

Sausage and Peas Quinoa

30 Jan

Sausage and Peas Quinoa1So the latest rage on the Internet world of food has been quinoa. KEEN-wah. Say it slowly, it’s ok, KEEN-wah. I seriously must be from the south. I could not even pronounce it. I had to Google the phonetic. Quinoa is a type of grain from South America. I kept seeing recipes using this and I was immediately intrigued.

Sausage and Peas Quinoa2 When I was shopping in my local discount warehouse I found a huge bag of it for a really cheap price. So I said to myself, “we’ll I guess it is now or never.” I am so glad I did. I absolutely love quinoa. I think I am the only one in the house who really likes it. The first time I made it, I added lima beans and lemon. That really didn’t go over well, bit I liked it! On Tuesdays I lunch alone because my husband goes to staff lunch and my kids are in school. So I took the opportunity to make a quinoa for myself. I am so glad I did. This time I decided to do it right. I added some sausage, onions, peas and a little wine. YUM,YUM YUM!

Sausage and Peas Quinoa3

So come out of the little square food box with me and open your taste buds to a whole new world of deliciousness. And it’s healthy for you too but whatever.


recipe adapted from here

YIELDS: 2 servings

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes


olive oil

1 small onion chopped in large pieces

2 sausage links

1 cup quinoa

1 1/2 cups water

1/2 cup white wine

1/2 vegetable bouillon cube

1 cup frozen peas

shredded parmesan cheese


1. In large pot sautée onions in olive oil.

2. Take sausage out of casing then add to the onions and cook for 5 minutes.

3. Mix in quinoa and cook for 1 minute. Stir in water, wine and cube.

4. Add frozen peas, stir and cover for 18 minutes.

5. Sprinkle with cheese and ENJOY!

Sausage and Peas Quinoa5


Raspberry White Chocolate Marshmallow Pops

28 Jan

Raspberry White Chocolate Marshmallow Pops

We all know what holiday is coming up in a few weeks, right? Well I wanted to go ahead and throw out to you a quick treat for you. This way of doing marshmallows can be done very easily without a whole lot of time or effort. But they taste great! The mixture of the raspberry, the white chocolate and the marshmallows is divine!

Raspberry White Chocolate Marshmallow Pops

I didn’t have to go find a craft store to make these. I used straws that you can now get at Target. Which by the way I am super excited about because I have one right down the road from me! 🙂

Secondly you can also pick up all of the other ingredients either at Target or your local grocery store. So it is very convenient as well.

Raspberry White Chocolate Marshmallow Pops

Raspberry White Chocolate Marshmallow Pops

See how cute and pretty they are! The kids are going to flip over these!!I hope you have as much fun making these as I did!

Also look over the next two weeks for more Valentine’s ideas!


recipe adapted from here


PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes


10 marshmallows

15 Hershey’s HUGS Raspberry flavored

1/2 cup white chocolate chips

red gel food coloring

Chocolate Sprinkles

Straws or lollipop sticks


1. Cut a hole in the end of each marshmallow. Put your stick in the end and place in freezer for 15 minutes. Prepare sprinkles in a bowl.

2. In the meantime chop your Hershey’s HUGS (makes it easier to melt) put in bowl and melt using double boiler.

3. In a separate bowl melt your white chocolate chips as well and add just a small drop of red gel food coloring to get a pink color. (add more if you want a deeper pink)

4. Once all is done remove marshmallows from freezer, dip marshmallows in chocolate , shaking off excess chocolate as you go. Decorate as you like. ENJOY!

***I removed one marshmallow at a time to keep the other ones cold while I worked. It makes the chocolate harden faster if the marshmallow is cold.***

Raspberry White Chocolate Marshmallow Pops

White Soup and Jane

28 Jan


I was flipping through the Wall Street Journal on Friday when something caught my attention. It was an article on Jane Austen. I was immediately intrigued.


You see I discovered Jane through movies a long time ago. And I have been infatuated ever since. I remember my first time hearing about Pride and Prejudice. I was watching this little old movie called…You’ve Got Mail. Anyone remember that? And in the movie there was a conversation about this book. I was not too familiar with it at all. Then in 2005 there came the movie of all movies. Pride and Prejudice. Before this one, I could never pinpoint a movie that I could claim was my all time favorite. Now I can and I do. You think with as many times as I have seen this movie I would actually own a copy but sad to say I really don’t. I did one time tape it off the T.V. but then we got a new DVD player and it no longer has a DVD/VCR combination. So I sadly look at my tape and think of the day that I will actually go out and buy the movie!

So what does this have to do with soup you say? Well there is a line in the book that mentions white soup. So I looked it up online to see what I could find. There were lots of websites dedicated to this soup, so I grabbed one and jumped in. This soup is creamy and thick (well at least the way I made it.) It was easy enough because I made it easy. The directions called for hours and hours of work which I was not willing to do for creamy white soup.


But to honor the day I made it anyways and also spent the weekend reading the book. Gotta love the ibook on my ipad! Here’s to you Jane and Happy 200th Pride and Prejudice!



recipe adapted from here

YIELDS: 2 servings

PREP TIME: 1 hour 20 minutes

COOK TIME: 20 minutes

TOTAL TIME: 1 hour 40 minutes


2 slices of white bread

2 tablespoons slivered almonds

3/4 cup beef stock + 1/2 cup

2 tablespoons flour

1 egg yolk

1/2 cup half and half

dash of salt and pepper

parsley and slivered almonds for garnishing


1. Puree bread, 2 tablespoons almonds, 3/4 cup beef stock and flour.

2. In separate bowl whisk egg yolk and half/half together.

3. Pour egg mixture in pot. Push puree through a strainer with small holes, so you do not get any almonds bits into the soup.

4. Add salt and pepper and 1/2 cup stock. Mix and let it sit over low heat for 10 minutes, stirring occasionally.

5. Turn off and let it rest for 1 hour.

6. Turn back on and let it boil for 10 minutes stirring continuously.

7. Cool down, place in bowl, garnish with parsley and almonds and ENJOY!


%d bloggers like this: