Bentoism

First, allow me to clarify that by homestyle tonight, I mean whatever I can find, in my fridge. I am pretty notorious for not following the rules, err... I mean, the recipes to the book, but hey, who does? On second thought, maybe freestyle might be a better word-choice, but we're cooking here, not swimming.

So anyway, back to the topic. While I'm happy to share how I somehow managed to produce this decent plate of kway teow, or flat rice noodles, take note that I am practicing my "Kway Teow Stir-Frying" technique, and hopefully, get better at some point.

"What I can find in fridge" aka Homestyle (or maybe Freestyle?) Fried Kway Teow

Ingredients
Broad rice noodles (1/2 pack)
2 cup chopped broccoli florets
1/2 large yellow onion
2 tbsp minced garlic (about 4 cloves)
1 1/2 cup coarsely chopped rotisserie chicken breast (leftover from Costco trip last night)
1/2 cup dried shiitake mushrooms (rehydrated in some hot water)
2 spring onions, cut into inch-long lengths

Directions (See slacker slide-show)


For dessert, I made Lemon Honey Lavender shortbread from Lucy Baker's adaptation on the recipe she got from Milk and Cookies. Again, I bent the rules a little. I used the food processor to pulse since I don't own an electric mixer, added lemon zest, and used a cookie cutter. Don't sic the kitchen police on me now because these shortbread are delicious! The officer who shows up on my doorstep will just get bribed by these delectable gems. And see how prettily they nestle in my newest bento box? If you want my adaptation of Lucy Baker's adaptation, come back tomorrow. I'll post some rules for you to bend. =)

Edited 10/20/08
As promised, here's the Lemon Honey Lavender Shortbread recipe.