Monday, February 21, 2011

Weekend Round Up Part 1

Let me catch you up from this weekend's happenings...

Friday was a glorious, sunny North Carolina day!  I took most of the morning off work and headed to babysit for the afternoon.  After just a little more than an hour with the kids, their grandma showed up and offered to take them for the rest of the evening.  Two words:

Please.And.Thank-you.

Wait, that's three words.  I hurried off to spend the evening with my beloved. 

(Insert photo op here...oh wait, I forgot, I don't take photos of humans, only food)

Anyhow, earlier that morning I prepared this dish for dinner, knowing that we would be in a hurry when I got off work.

With the 70* temps and sun shining chili (new recipe coming soon) was just not going to cut it for dinner.  I packaged it up, some in the fridge for leftovers, some in the freezer for the inevitable cold front that I know will invade our spring-like weather in just a matter of days.

Instead we feasted on this light and savory dish.

Gnocchi with Mushroom Alfredo

Gnocchi are soft dumplings, typically made from potato, but can also be made from semolina, wheat flour or bread crumbs.  We purchased ours pre-made, I can only imagine making gnocchi would be very difficult.  You can serve gnocchi like pasta with a variety of sauces.  We opted for this vegan alfredo to use ingredients we had on hand.  I've also had gnocchi with pesto and it is delicious!


1 cup almond milk
1 container tofu
1 tsp lemon juice
2 tbsp nutritional yeast
2 garlic
1 package (or 8 oz) baby bella mushrooms
2 tbsp olive oil (I used mushroom infused olive oil)
1 package gnocchi
In small saute pan, brown sliced mushrooms over medium heat.  

Meanwhile, drain tofu and combine in food processor with milk, lemon juice, nutritional yeast and two cloves garlic minced.  Stir in olive oil and finally 1/2 cup of sauteed the mushrooms.  Pulse in food processor 1 minute more.

In large pot on stove top, bring water to a boiling.  Empty package of gnocchi into boiling water and boil 2-3 minutes until gnocchi begin to float.  Drain and replace in the pot.  Stir in 1 cup of mushroom alfredo sauce and more as desired.  (You will likely have leftover alfredo depending on the amount of gnocchi you cook.)
 Top gnocchi and alfredo with remaining sauteed mushrooms and serve with vegetable of your choice.  We chose steamed asparagus with just a little lemon juice.
After eating quickly, we headed out for drinks with friends and then off to dog-sit for the weekend.

Saturday was a hurried morning.  Feeding and watering dogs and cats takes a lot longer than I thought.  Mr. Kummerow and I both had places to be early in the morning and we rushed around like mad people.  Finally, I was off to my meeting and he was off to work with the church on a service project.

When we finally came back together around 3pm that day, it felt like an eternity had passed.  We had both worked hard that morning and then put in tiresome workouts.  Mr. Kummerow completed a 5 mile run on one of the most difficult trails around, and I managed to squeeze in weights and a long swim!  

After all that hard work, we decided to take it easy for the afternoon.  We leisurely walked the dogs, and lounged in the hot tub until it was time for my Birthday Celebration #1.  But that's for another post. 
How did you spend your weekend?  If you are local, how did you take advantage of this wonderful weather?


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