Cooking with Grains Week!

The first recipe we prepared was Umami Broth with Buckwheat (we replaced with Bobs Farm Mill Quinoa) and vegetables.


Here is the recipe:


The ingredients:


The preparation:

The final product:


The second recipe we prepared was Cajun Red Beans and Brown Rice with Andouille.

The recipe:


The preparation:


The Final Product:


The third recipe was Corn, Tomato, and Basil Salad with Grain Mustard.

The recipe:


The ingredients:


The preparation:


The final product:


Using more grains in the weekly menu was helpful. It changed how we prepare food a little.

Asparagus & Corn

Asparagus & Corn are the two produce ingredients that we worked with this week.



The first recipe we cooked was making the tomato soup for class then adding asparagus.





The second recipe was bacon wrapped asparagus with corn on the cobb.






The third recipe was salad topped with corn and asparagus.



How does the amount of fresh vegetables and fruit consumed this week compare to other weeks?  The amount is similar to most weeks, just different produce this week.

Do you see any advantages or drawbacks to purchasing fresh produce in bulk? It goes bad fast, it may cause you to overeat.

The State of Our Kitchen

We don’t really go grocery shopping. We dread battling other people for room in the grocery isle and at the checkout. We discovered Instacart about 6 months ago and quickly realized how much time is wasted getting groceries. You can shop at Cub, Target, Whole Foods, Lunds, even the liquor store. Check it out: Instacart, I think this link gives you $10 off the first order. We also shop for our Filipino foods at Phil-Oriental in Saint Paul. Sometimes we will go to Chicago on the weekend and shop at Seafood City in Skokie  and eat at JollyBee.

First, let’s discuss what is in the top pantry. These are all various condiments and ingredients for homemade nachos… we have this every Friday night while watching Bill Maher on HBO. #Resist 😉


This next pantry holds our spices and random cooking ingredients.


In the freezer we like to keep a stock of breads, meats, chocolate, and Arby’s fries.


In the fridge we keep lots of Almond Milk, Baileys Creamer, salsa for the nachos, various condiments, leftovers to be eaten at work the next day, and diet soda. In the crisper we keep all the vegetables.



Egg Omelette

This is a pretty easy recipe we made.

Ingredients: 4 raw eggs, 1/2 bell pepper medium size diced, 1 medium sized de-seeded and diced, 1 small onion diced, 1/2 teaspoon of pepper, 1 teaspoon of cooking oil, and 4 pieces of garlic cloves minced.


Mix all ingredients except onion and garlic.


Add some cooking oil into a pan, heat the pan, and saute the onion and garlic until you see the garlic golden brown.

Add the rest of the ingredients into the pan and cook into an omelette until the outside is brown.



Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Prep time
10 mins
Cook time
18 mins
Total time
28 mins
Serves: 4IMG_0228
  • 1 lb boneless chicken breasts, diced
  • 8 to 9 pieces dried chilies
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • ¾ cup zucchini, cubed
  • ½ cup red bell pepper, diced
  • ½ cup peanuts, skinned
  • Salt to taste
  • 1 tablespoon cooking rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce (for sauce)
  • 1 tablespoon rice vinegar(for sauce)
  • 3 teaspoons cornstarch(for sauce)
  • 3 teaspoons sugar (for sauce)
  • ¼ teaspoon sesame oil (for sauce)
  • 1 tablespoon water (for sauce)


  1. Combine chicken with the marinade ingredients then mix well. Set aside.
  2. Make the sauce by combining all the sauce ingredients and mixing thoroughly. Set aside.
  3. Pour cooking oil in a wok then apply heat.
  4. Deep fry the marinated chicken for 3 to 4 minutes or until the color turns light to medium brown. Transfer to a container and set aside.
  5. Using the same wok, remove excess oil and sauté dried chilies, ginger, and garlic
  6. Add zucchini and red bell pepper and cook for 2 minutes
  7. Put-in the deep-fried chicken, salt, and peanuts then cook for 3 to 5 minutes
  8. Make a little space by pushing the ingredients on the side of the wok then pour the sauce mixture on the surface.
  9. Stir the sauce for a few seconds then mix with the other ingredients. Cook for 2 more minutes.
  10. Turn off heat and transfer to a serving plate.
  11. Serve. Share and enjoy!