I'm Larry

Dun Dun Dun… It’s finals week!!! I haven’t started studying yet, but I plan on it sometime today haha I am the worst student ever!!! I just have better things to do than studying… like cooking, workout out, watching tv, twiddling my thumbs, and cleaning, just to name a few. I’m a good crammer though, so I’m not too worried. On Tuesday, I have American Literature to the Civil War. We get to use our notes (Thank God!!) so that right there is already saving my butt. On Thursday, I have Religions of the World and Biology; therefore, my Tuesday night and Wednesday will be devoted to those. I already know that they are going to demolish me haha. I’m so good at being optimistic. I just feel like I’ve listened really well all year in each of my classes, so stressing out about a few little tests would just be a waste of time.

As for the food I’ve been making to feed my non-studying mind, I have a recipe that I just made up. I was really hungry and just threw a bunch of pantry items together. I love when a random meal turns out really good. I would call this a noodle bean stew. That name cracks me up for some reason haha I really liked it. The only problem is that it’s all gone now, so I’ll be living off of apples until I make something else.

Here’s the recipe:

Noodle Bean Stew
1 tsp olive oil
1 cup carrots, chopped
¾ cup onion, chopped
1 ¼ cup vegetable stock
1 cup corn, frozen or canned
½ tsp minced garlic
¼ tsp sea salt
¼ tsp black pepper
1 tsp Worcestershire sauce
¼ tsp ground cumin
¼ tsp paprika
1 cup water
1 15.5 oz can black beans, drained and rinsed
½ tsp blackstrap molasses
1 ½ Tbsp nutritional yeast
1 tsp soy sauce
1 cup shell pasta (I used brown rice)

Directions: Sautee carrots and onion in olive oil for 6-7 minutes on medium-high heat. Add ½ cup veg. stock and cook for 2 minutes. Add corn, garlic, salt, pepper, Worcestershire sauce, and rest of veg. stock and simmer for 5 minutes. Add cumin, paprika, water, beans, molasses, nutritional yeast, and soy sauce and bring to a boil. When it’s boiling, add pasta, reduce heat to medium-high, cover, and cook for 12-15 minutes. Stir occasionally while cooking. This will thicken up the mixture so it’s stew-like.