Monthly Archives: September 2012

Homemade breakfast

Matt and my breakfast
Eggs, bacon and hash browns.


Danielle and Gabe breakfast.

-Gabe likes pepper a lot


Appetite For Change

I volunteer the other day and help make some seriously yummy food. I am excited to make the chicken recipe at home.

link to the recipes


Moo goo gai pan

Matt surprised me with getting every thing to make moo goo gai pan. He pick the recipe. I was worried that the sauce was going to be too fancy but it was really yummy. Next time I think I will at more chicken broth to dilute the sauce a little.

moo goo gai pan
recipe that I used
serving 3


1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained

1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips

1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1/4 cup chicken broth


1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.


2. Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown.


Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes.


Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

My Dinner


Butternut squash soup and a salad

My mom sent up three huge butternut squash. I decided to make butternut squash potato soup and a salad.

The soup was really good. Next time I’m going to try it with out the potatoes.

Butternut squash soup

Savory Butternut Soup ~6 servings
Preparation Time – 1 hour
Cooking Time – 30 minutes

1 large butternut squash
2 tablespoons vegetable oil
2 small onions, chopped
2 cloves garlic, chopped
4 cups vegetable broth
2 medium russet potato, cooked
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
pepper to taste

-Preheat oven to 375 degrees and oil a baking sheet

-Cut squash in half, scoop out the seeds and place cut side up on the baking sheet.Pierce the flesh of the squash a few times with a fork or knife.
Roast squash for 45 minutes.

-Bake potatoes at the same time.

-Remove from oven and let cool until you can handle it. Scoop out squash leaving the skin

-sauté onion in a large soup pot.

– add everything. Heat up a bit. Blend with immersion blender.

– enjoy

note the awesome cups and one of the bowls that my sister made 🙂


Yummy snacks from my momma

My mother’s dip and snap peas were a delicious quick snack. I honestly have no idea what is in the dip. She sent it up with a bunch of fresh veggies from her garden.


Love pickle wrapped in ham and cream cheese. One of the only ways I like pickles other than on sloppy joes. These pickles my mom sent up are amazing. I actually like them all on there own. She made them with cucumber from her garden.

Cooked ham with cream cheese and home made pickles.