Posts Tagged ‘mushrooms’

Workin’ It Out

Telework is going well today, except for some phone issues, but we’ll see what happens.

I will say that I love being able to make a hot lunch and decide what I’m in the mood for at home. Love it!


I bought these 2 portobello caps on sale this weekend so I knew I needed to use them today for lunch.

While I cooked them up in a pan with a little olive oil, I heated up a serving of frozen ground meat/zucchini tomato sauce from a few weeks ago and heated up some leftover steamed/roasted broccoli.


Like mushroom parmesan without the breading, frying, or pasta  🙂  The sauce was delicious and just what I wanted. A touch of parmesan pulled it all together.


I really hope working from home works out, but if not, we should definitely have a fully stocked kitchen at work! 🙂  good idea, right?

I’ve got a busy afternoon ahead of me – back to work!

What’s your favorite Italian dish?

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5 Year Old Dinner

We were so productive this afternoon! We got this piece of carpet from Nick’s sister and her husband and wanted to put it in one of our rooms downstairs, so we had to measure and cut it to fit, then move the furniture out to put the carpet down. I love it! It looks so different in that room and I love the colors in the carpet.

After working on the carpet, I finished the laundry and started cleaning the house while Nick cleaned out his “work room”. We got everything done this afternoon….except running. We both forgot until just a few minutes ago. Too late now, but we’ll be able to get in a few runs this week before our race on Saturday.

So, the 5 year old dinner. I bought a package of cremini mushrooms last week and have no clue why I bought them. Since I needed to use them up this weekend, I decided to make a special meal.


I somehow remembered the very first meal Nick and I made together in this house, after we got back from the wedding/honeymoon. So I made that tonight!

Marriage Mushroom Pasta – 4 servings

  • 7-8 oz. whole wheat pasta
  • 8 oz. cremini mushrooms, sliced
  • 2 roma tomatoes, diced
  • pepper
  • salt
  • garlic (fresh or powder)
  • crushed red pepper
  • soy parmesan
  1. Heat pan over medium until hot. Add a little olive oil to pan and sliced mushrooms.
  2. While mushrooms are cooking, start the pasta water and add pasta when water boils.
  3. After the mushrooms have browned, add in seasonings and diced tomato. Cook 2-3 minutes.
  4. Once pasta is cooked, put into pan with mushrooms/tomatoes, along with a little of the pasta water.
  5. Stir in about 1/4 cup soy parmesan (or real parm if you have it) and let it melt into the pasta.
  6. Let pasta warm through with veggies.
  7. Top with extra cheese and parsley.


We had ours with some roasted broccoli – I just put the broccoli on a sheet pan with some olive oil, salt, and pepper and cooked at 425 for about 15 minutes.

Then we had these:


My newest “healthy brownie” recipe topped with some vanilla ice cream and a little drizzle of chocolate syrup. Perfect way to end this weekend, I think.

Don’t worry – the recipe is coming soon  🙂



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