We’ve just returned home from a whirlwind trip to Vancouver to meet the newest member of our family, a gorgeous little red-headed girl named Fern (or perhaps it will be Fyrne; the spelling has yet to be determined) who captured our hearts the moment we met her. Zander had a great time gently “petting” Fern and playing with his other cousin, Ella, who is also a spirited little red-headed beauty. As usual, the visit was far too short, but we’ll be seeing them all again at Christmas, and we are looking forward to that already.
This morning, we had a great play date at our house with four of Zander’s friends. And now, while he naps peacefully in his own little bed, I am focused on setting my goals for this week:
Goal #1: Portion control: No more Thanksgiving-sized pig-out portions!
Goal #2: Daily exercise: Fit Moms For Life (FMFL) weight-training DVD on Monday, Wednesday, Friday, and Sunday. Walking and/or yoga and/or pilates on Tuesday, Thursday, and Saturday.
For tonight’s family dinner, Zander and I will be making pasta e fagioli (which I’m told is pronounced “fazool”), a tasty dish with pasta, garlic, olive oil, plum tomatoes, and cannellini beans. This is usually one of Zander’s favorite combos, and he loves helping me in the kitchen. I’ll post the recipe and a photo below (once we’ve made the dish).
For now, I’d better start tackling the mountain of laundry that awaits me downstairs and put on my sweats so I won’t “forget” to do today’s workout. No excuses!!
Happy Monday to all! xoxo
2 Tbsp olive oil
6 cloves fresh garlic, minced (I used 12)
2 lbs plum tomatoes, diced
1/4 white cooking wine (or vegetable broth) (I used wine)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp sea salt
black pepper to taste
16 oz can cannellini beans (I used a 25 oz can)
1/2 lb pasta (mini-tubes or shells recommended, but I used spirals, because that’s what I had on hand, and they absorbed the sauce deliciously)
Saute garlic in olive oil for about 1 minute, until fragrant. Add tomatoes, wine, thyme, oregano, salt, and pepper. Bring to a boil, then lower heat and cook about 20 minutes until tomatoes are broken down and sauce is reduced and thickened.
While sauce is cooking, boil pasta according to directions on package.
Once sauce is thickened, simmer on low heat to keep warm. Add beans and pasta, mixing gently, and serve when beans and pasta are heated through (about 3 minutes).
CREDIT: Slightly adapted from Veganomicon: The Ultimate Vegan Cookbook