So for the first time since I’ve been with Nate, my mom was able to come up and meet us at Nate’s parent’s place near the border and spend Canadian Thanksgiving with us. It was super fun! It was also hard not to jump in my mom’s car and just go back to Moscow, haha.
ALSO, my mom made the broccoli cheese thing that we (my mom, dad, and myself) always used to have at Thanksgiving and Christmas. It was the first time I’d had it in a long time and holy hell I forgot how good it was.
I’ve mentioned the recipe for it in my “Master Recipe List” that I posted a while ago, but I’m going to link the blog with that document here, ‘cause I highly recommend trying it out. So tasty.
(“Broccoli Bake” on page 7)
So I just realized that I’ve been having the same thing for dinner for approximately 10 years (there’s been a little variety in there, but not much) and have never shared it with you.
So here it is!
What’s in it?
- Penne pasta
- Feta cheese
- A little olive oil
- More black pepper than a human being should have in a week
Super simple and super tasty. I found the recipe in Vancouver on one of those rubber bands that holds bunches of broccoli together and have been making it ever since.
YAY SORRY I AM BORING
LOOK AT MY FRIDGE
THAT IS ALL BROCCOLI
WHO LET ME LIVE ALONE?
Turns out everyone in Dr. Chen’s class got dropped from it the night before the class started, so we spent about 15 minutes of today’s class just being confused over why we’d all suddenly get dropped. More on this riveting story as it develops.
Also, I’m in a Muse mood tonight. I’ve posted this video on here before, but I’ll post it again because it features the song I’ve currently got stuck in my head.
So I have recently acquired a wok and have decided to try out stir fry. My first attempt was pretty damn good, and even though I’m probably doing it all wrong, I decided to share it (mainly ‘cause I took a pretty picture, haha).
You will need:
- Some sort of uncooked egg noodle – 100 grams or a bowl filled with uncooked noodles. The noodles will compress once they’re cooked, so don’t worry about fitting them plus the veggies in a bowl once you’re done.
- Broccoli – 35 grams of small stalks with florets or a about half a cupful
- Carrots – 2 ounces julienned or about a half a cupful
- Red pepper – 1 ounce cut into cubes or however you prefer (about a loose handful)
- White or yellow onion – 20 grams sliced or cubed (enough to fill your palm)
- Mushrooms – 15 grams sliced, or about a small handful
- Canola oil (or some sort of equivalent—whatever oil you like that’s good for high heat) – 2 teaspoons
- Stir fry sauce (again, your choice) – about 3 tablespoons
It’s best to get all your slicing/combining/other cooking done before you actually start the stir fry, so do all this before you even turn on the heat beneath your wok.
Combine broccoli, carrots, pepper, onion, and mushrooms into a microwave-safe container, add about three tablespoons of water, and microwave on high for about 1:45 or 2:00, depending on how thick you’ve kept your broccoli stalks. While this is microwaving, put a pot of water on the stove and get the water boiling. Also, go ahead and put a tablespoon of stir fry sauce and the two teaspoons of canola oil into the frying pan/wok and mix it up for later.
Drain the water from the veggie mix and set aside. Once your water starts boiling, cook your noodles to the package instructions (the variety I use cook very quick and are done in less than a minute—don’t overcook or you’ll end up with squishy and that’s not very appealing). Once they’re done, drain the water and set aside. Start heating up your frying pan/wok. I get mine up to about a 5 or 6 on the oven knob, just until the sauce starts to bubble.
I know I’m going to get chastised for this, but I add all my veggies at once. Everything seems to be pretty uniformly cooked once I take them out of the microwave and they’re not going to be on the heat very long, so I don’t worry too much about different cooking times like I know you’re supposed to do. It all tastes fine in the end, in my opinion. If they’re sizzling like hell, though, you’re doing this part right. Stir them up with the sauce so that they’re all coated—this’ll take about a minute.
Make a well in the veggies and dump in your noodles. Add the remaining 2 tablespoons of stir fry sauce atop the noodles and mix well with the veggies. I usually cook for another minute and a half to two minutes, just until things start sticking to the frying pan/wok. Turn off the heat and transfer everything to a bowl.
Yay! I think I’m getting better at this cheffing stuff.
Today’s song: Dog Days Are Over by Florence + The Machine
Yeah. Finding a decapitated caterpillar in a frozen bag of broccoli = fun times. I’m actually surprised it took me so long to find something…for some reason it seems like poor little dudes getting accidentally chopped up thrown into broccoli bags just because they wanted some broccoli would be a more common occurrence. I wonder how chopped up broccoli is inspected and/or classified, anyway? (Edit: dude…)
Anyway. Just thought it was interesting.
SPEAKING OF INSPECTIONS…
Ever read Upton Sinclair’s The Jungle? Good lord, that is the most depressing book ever. I’m only about 2/3 of the way through it and after every chapter so far I’ve felt like I needed Prozac. Sinclair does a beautiful job of depicting utter despair (and deplorable working conditions). This poor Lithuanian family who went to the US to find work/fortune just keeps getting screwed over at every turn. The last chapter I read ended with the main character’s son dying and I pretty much had to stop reading for the night. Maybe it’s just me, but holy crap.
Today’s song: Bruises by Chairlift