Dog Park for Lunch
So today was another absolutely gorgeous and unseasonably warm (80 degrees) day here. Jason and I were planning on either running today at lunch or tomorrow. We ended up agreeing to run tomorrow and taking the dogs to the dog park for lunch instead. I'll admit I was a bit disappointed but in reality, the rest was needed after a leg workout. I believe the run will be better tomorrow because of it, and it's supposed to be a little bit cooler too.
We quickly packed up the pupsters for a quick trip to the park. I had my lunch ready and Jason picked up a sandwich from a food truck (some friends own one). Heath was definitely a bit more confident at the park today, though they never strayed far from us. I do find that reassuring actually. I think they had a good time. We couldn't stay very long though. It was so hard to get back to the office because it was just so incredibly beautiful out.
After work I had an errand to run before heading home. So it worked out nicely that today was a rest day I suppose. The dogs are in desperate need of a grooming, especially after these trips to the dog park, but their groomer can't see them until next Thursday. So that meant torture time (bath time) by me.
Heath is actually pretty good about being bathed. He just stand there, not happy, but not hating me either. Maddie, not so much. She slips and slides all around the tub and keeps her chin over the edge, which means water goes everywhere. Good times.
Mushrooms on the Menu
After bathing the dogs and then myself, I decided to try my hand at a new recipe for dinner. We had 2 really healthy sized portobellos that needed to be used. I had been thinking about trying out a creamy mushroom pasta dish - been mulling this one over all week so I decided I'd give it a shot tonight.
Creamy Portobello Pasta
1/2 white onion, thinly sliced
2 tbsp minced garlic
2 large portobello mushrooms, thinly sliced
1.5 "beef" bullion cube
2 cup hot water
5-6 sundried tomatoes reconstituted and diced
1 box firm silken tofu
Nutritional yeast flakes
To taste: salt, pepper, basil, red chili flakes (optional)
8 oz whole-wheat penne or rotini cooked per package directions
Pine nuts to toss in (optional)
Dissolve bullion cube in hot water. In large skillet, saute onions, garlic, and portobellos in about 3/4 of the bullion broth until soft.
In a food processor or blender, puree tofu seasoned with salt, pepper, basil, nutritional yeast flakes, some of the broth and a few sliced portobellos.
To the mushroom mixture, add in the sundried tomatoes and tofu mixture. Allow to simmer until heated through. Add in the spinach and chili flakes near the end. If too thick, add in more broth, unflavored soy or almond milk, or white wine. When the spinach is wilted, add in the pasta and toss until coated.
I will be honest, I wasn't sure how this was going to turn out. The verdict? YUM. This was so good. It was creamy, rich, in all the right ways. Remember the canned mushroom soup? This is that same idea only better, healthier. This is a winner for sure. It would be good with the addition of artichokes as well as another option. You will not miss cheese or milk in this dish I promise.