Busy Weekend = Quick Meals

Well, we never did have the salad with goat cheese and lemon-mustard vinaigrette on Friday night. Instead, we went out and enjoyed the beautiful weather at a park with the dog. It was windy, but gorgeous. We decided to stop at Khaophums for some tea and an appetizer. It is a delicious restaurant for thai food and extremely reasonable in price. We enjoyed some jasmine green tea, lemonade, steamed veggie dumplings with a ginger sauce and the best crab rangoons I have ever tasted. I quite honestly eat here for the rangoons alone. We came home and a few hours later decided to have some homemade bruschetta, neither one of us was interested in slaving over chopping up the newly purchased veggies. Chopping the basil and tomatoes took all of 2 minutes, broiled the bread with some garlic and butter and we had a very lite Friday night meal. 
Saturday: Out and about! We enjoyed lunch at La Carreta, complete with delicious sauces and ice tea. The sweet husband and I shared a vegetarian dish with an enchilada, tostada and burrito. Oh and with a side of guacamole, of course. For our dinner we did make the Portobello White Pizza I had planned for the evening:


Ingredients:
1 bag of pizza dough
1 ball of mozzarella cheese
8oz baby portobello slices
6-7 basil leaves
part-skim ricotta cheese
salt, pepper
parmesan cheese


Either make the dough yourself or purchase bagged dough from your supermarket. We prefer whole wheat but had to deal with white instead. Preheat the oven to about 375deg. You want to make sure your dough is about at room temperature in order to stretch out to the desired size. Spread some olive oil on a cookie sheet and carefully push and pull the dough to the desired thickness and size. Dice the portobello mushrooms, and slice the mozzarella cheese.

Brush the stretched out dough with some olive oil and sprinkle some garlic, s/p and parmesan cheese. Bake for about 10-12 minutes, or until light brown. Layer the pizza with the mushrooms, basil, mozzarella cheese, spoonfuls of ricotta and top with parmesan cheese, pepper and garlic powder. 

Place back in the oven for another 10-12 minutes or until the cheese is melted and the ingredients bubbly. Let stand for about 3-4 minutes then slice and Enjoy!

*Note: the mushrooms have a some liquid, don't worry about this just handle with care when enjoying :) 
Tonight: Our long awaited Corned Beef and Cabbage dinner!
Monday night: Quiche tarts with the Goat cheese and lemon-mustard dressing over salad. Phew!