In response to last week’s criticism from my dear husband that we were not eating vegetables, we ate a lot of vegetables this week. Like: two heads of broccoli, one container of mushrooms, one container of pea pods, and a bok choy. That’s a lot of vegetables to pack into two meals, right? Especially considering we had never even purchased a bok choy prior to this week.
Sunday – Lo Mein and Stir-Fried Beef with Broccoli from Chinese Cookbook – Recipes from Leeann Chin
I’ve had this Chinese cookbook forever. My Mom has a copy as well and has cooked the odd recipe out of it forever. I thought these two recipes would be great because Marcus is a big beef with broccoli fan. Marcus loved them, I decided to have a wild food aversion to both of them after eating them as leftovers for lunch. So, maybe this was a good dinner but I really am not an objective judge.
Bone-in, skin-on chicken thighs were on sale at Cub this week for $0.88/lb so guess who bought another 16 pounds of chicken thighs? We did! And once again, we split them into smaller bags and froze them so we could pull them out as needed.
We eat chicken with this spice rub all the time, but I have never made a broccoli cheese casserole. I will say about this that I rock at making cheese sauce and next time, I would use plain rice instead of wild rice, because I think we need a slightly more absorbent carb. Not that wild rice isn’t great, but we just need something a little bit fluffier.