The cat in the box

I couldn't resist a non-food post today. Last weekend I forgot to bring bags with me to Aldi, and I didn't want to buy bags at the checkout. I saw this box that once had tortilla chips in it and used it to haul home the groceries.

My cat loves when I bring home boxes. She flips out — in the best, funniest way possible. And for some reason, last week was one of the very rare times where she tolerates her photo being taken.

So, I bring you: Bella's Guide to Exploring a New Box.

Give it a good sniff because, you know, it smells different than anything already in the house.


Rub your face all over it so you can make it smell like everything else in the house.


Roll around in it to test out its size.

Examine all potential exits.


Enjoy the box.

Hot Dogs with Poblanos, Pepper Jack and Tomatillo Salsa

At 441 calories and 28 grams of fat, this is not the leanest meal in the world. Especially considering that doesn't even include the fries.

But I couldn't help myself. In fact, I made this a week ago and I'm still thinking about it.

It was just that good.

I even sprung for the fancier hot dogs. Honestly, though, the hot dog didn't matter much buried under all of that peppery, cheesy goodness. The tomatillo salsa, which is my favorite salsa, was just the icing on the cake.

If you want it a little leaner, Applegate Farms has a uncured all-natural organic beef hotdog that I've bought and liked before. Haven't tried them since they changed their formula and packaging though. I can find them at my local health food store.

I did leave off the cojita cheese, but I don't think it would have added a whole lot. Since I stuck very closely to the recipe, check it out at bonappetit.com.

Pasta with Tomato, Sausage and Spinach

I almost thought this one was destined for the trash can.

When I pulled the spinach out of the refridgerator and realized most of it was a wilted mess, I was pretty sure I would be eating a peanut butter and jelly sandwich for dinner. Lucky for me, I managed to salvage just enough of the good leaves.

Then, because I used a regular stainless steel pan, the lean turkey sausage stuck to the bottom of the pan like glue and started to burn. I added a little extra oil and tried to turn down the heat a notch to keep it from burning, but it wasn't helping.

The browned bits were more like burnt bits. Things really weren't looking good.

I added the tomatoes — which helped — but the possibility of an edible meal still looked a little bleak. I'm not going to lie.

Then, came the pasta's cooking water. The browned.. er, burned bits came up with ease and the tomatoes helped create a decent-looking sauce. It was much darker than the photo accompanying the recipe, but then again when does it ever look exactly like the photo?

I added the spinach and the cheese and took a bite, hoping for the best.

And you know what? I wasn't bad. I almost would call it delicious. Maybe.

It may have not been the most successful dish, and I probably wouldn't have served it to guests. But it certainly wasn't headed for the trash can.

Next time, though, I think I'll go with fresh spinach and a nonstick pan.



Pasta with Tomato, Sausage and Spinach
Adapted from Cooking Light

1/2 pound short-cut pasta (I used orecchiette)
1 tbsp olive oil
2 links lean hot Italian turkey sausage (about 6 ounces)
2 cloves garlic, minced
1 pint cherry tomatoes, halved if large
salt and pepper
3 cups fresh baby spinach
Parmesan, for spinkling at the end

Cook the pasta according to package directions, reserving 2/3 cup of the cooking liquid at the end.

Meanwhile, heat the oil in a nonstick skillet over medium-high heat. Remove the casing from the sausage, then add the sausage to the pan, breaking it up as it cooks. Cook until browned — about 3 minutes. Add the garlic and cook until fragrant about 30 seconds.

Add the tomatoes, salt and pepper; cover and cook 2 minutes. Mash the tomatoes with the back of a wooden spoon to break them up. Cover, reduce the heat to low and cook for 3 minutes.

Then, add the reserved liquid and the spinach, scraping up any browned bits with the wooden spoon. Cook until the spinach just starts to wilt. Sprinkle with Parmesan.