Minced pork and mushroom salad pocket

I had a very yummy lunch today:

Minced pork and mushroom salad pocket.

I included a shot of my thumb so you can see the manicure is holding up well. It turns out that the yellow came out after some soaking and gentle rubbing.

This is the first time I have seen these pre-cut pita pockets at the store.

Whole wheat salad pockets, baby spring mix and portabella mushroom caps.

Ground pork seasoned with soy sauce, oyster sauce, salt and pepper.

I chopped up one of the portabella mushroom slices and sauted it in a little bit of olive oil over medium heat. When the mushrooms were brown, I added in the pork and sauteed until the pork was cooked through.

A handful of the baby spring mix went into the salad pocket and the pork and mushroom mixture went on top. I drizzled some Hoison sauce on top.

Baked fries, Cara Cara orange slices and the minced pork and mushroom salad pocket.

I decided to give these a try.

These baked fries were just ok. I wouldn't bother to get them again. If I am going to indulge in any kind of chips/fries I really want them to be outstanding - otherwise it just feels like a waste of calories.

But the minced pork and mushroom salad pocket was definitely a winner!

And the oranges were so pretty - 

A dog's breakfast

The dogs got to enjoy the rest of the soft tofu this morning. 

Yes, running out of kibble is a good thing!

Quinoa, ground pork, soft tofu, carrots and seasoned nori.

I used quinoa in this recipe because it has a nice protein content and I only had a little bit of the pork and tofu left.

I wouldn't bother adding salt to this recipe - dogs usually don't need it added for taste and the chicken broth should provide plenty of salt.

I drizzled Udo's oil over the top.

A golden pool of Udo's oil at the bottom of the bowl.

Quinoa and tofu in chicken broth

Serves 4 (40 lb dogs)


Ingredients:

1/2 a package of soft tofu

1/4 lb of ground pork

1 large carrot chopped

8 strips of teriyaki nori torn into small pieces

3 cups of chicken broth

1 1/2 cups of quinoa, rinsed

2 Tbsp. of Udo's oil

Directions:  

Pour three cups of chicken broth into a sauce pan and place over medium heat. Add in the ground pork, tofu, carrot and half of the seasoned nori. Rinse the quinoa with water several times and then add to the pot.

Bring up to a boil and then turn down the heat to low and simmer for 20 minutes.

Keep an eye on the pot - if the quinoa has absorbed most of the chicken broth - add in a little more.

The nori will dissolve and color the quinoa green - Don't worry the dogs won't mind.

When the quinoa has become translucent and the carrots are tender, remove from heat and let cool. 

When the stew is cool, ladle 1 cup of the mixture into bowl(s), top with one or two strips of the nori torn into pieces and a generous drizzle of Udo's oil (you can substitute with olive oil).

This is a quick and easy meal especially for dogs that are sensitive to wheat or rice.