Tag Archives: cooking

Chicken pot pie

Chicken Pot Pie

I made chicken pot pie today for the first time. I must say after tinkering with the cooking times, to insure thorough cooking of the pie crust, I was fairly pleased with the result. Although the next time I ought to buy 2 boxes of pie crust instead of one.

I used a store bought pre-made pie crust, which you can find in your freezer section next to the biscuits and such. The box comes with two rolled up pie crusts (for the top and bottom of a pie) and it was fairly simple to roll out.

Not knowing how much pie crust it would take to cover 4 ramekins, I simply bought one and made do.

Unfortunately I only had enough crust to make one lattice top pie and the others received a circle treatment.

Definitely will try making this again.

Oh, and with my new ramekins I was thinking of making mini green bean casseroles…but we shall see. I’ve never made a casserole before.




Bento Box

One of my three bentos =)

Bento for Lunch

Bento: Salmon, Spinach, and Curry

My lunch for today 🙂


Chicken Wrap

Chicken Wrap


  • 1 whole grain panini wrap
  • Mayonnaise and Mustard
  • 6 pieces of sliced grilled chicken
  • One slice of turkey
  • Lettuce
  • One sliced tomato
  • 1 slice of Pepperjack cheese

Directions: Use your favorite type of condiment and put that down as the base. Add the lettuce (and all future ingredients) on the top to one side of the panini wrap and then add the tomatoes. Place the pepperjack cheese on top, and then add the turkey. Last but not least, add the sliced chicken. To roll it all up, take one end, and pull it towards the center. Roll it tightly together. This is why it is important to have the ingredients towards one end of the wrap, for a better grip and for better rolling.

This was my lunch for my first day of classes. Something really light and yummy. On the side, I had cheddar bunnies, similar to goldfish. However, they were organic and in the shape of jumping bunnies. So cute!

I love making wraps for lunch because they’re so versatile and you can always mix and match the ingredients. It’s a light lunch that will also fill you up.



Beef broccoli with Zucchini stir-fry

Beef broccoli with Zucchini stir-fry

Just a quick post. What I made for dinner today. I don’t know why I keep wanting to make this now. I think I’m going to keep eating it until I get sick of it…and sure enough I’m slowly getting sick of it.


Spinach, sausage and egg breakfast burrito

Spinach, sausage and egg breakfast burrito


  • Spinach
  • 2 beaten eggs
  • 1 hot dog diced
  • 1 whole wheat tortilla

Directions: Slice the hot dog, or if you have breakfast sausage, this would work better. Beat two eggs in a small bowl and season with salt and pepper. Add some oil into a heated pan and fry the hot dog/sausage a little. Add the spinach and then pour the eggs over the spinach. Pull the cooked eggs from the side of the pan towards the middle, to make a nice scramble. Add cheese to the pan and let it melt before placing it on the tortilla

Made this for breakfast a weekend or two ago… forgot to post it.



Grilled Sea Bass with Vegetable Stiry Fry

Grilled Sea Bass with vegetable stir-fry


  • One sea bass fillet
  • 1/2 lemon
  • Salt
  • Pepper
  • Chili powder
  • Garlic salt

Directions: Marinate the fish for at least 10-15 minutes. Grill the fish until the meat is flaky. If it is hard to pick the meat off with a fork, then it is undercooked. Do not undercook fish!!

The recipe for the stir-fry is in the previous post.

I can’t stress the importance of cooking fish thoroughly. I know that people have a fear of overcooking fish, but it is much better to overcook fish than to serve raw fish.

Why is it important to cook fish thoroughly?

Very few people know that fish naturally have a lot of worms and parasites on them, some of which are not visible to the naked eye. In order to make fish safe to eat and to prevent people from getting parasites from fish, you should always cook your fish thoroughly. Large amounts of heat kills the parasite. Also, if you freeze your fish before cooking it, extreme cold kills the parasites.

Why is it safe to eat raw sushi?

If you go to a good sushi restaurant or one that is popular, they tend to have chefs that are able to prepare raw fish meat properly. They are taught to recognize parasites and worms if it is present. Also, sushi restaurants that are very good will try to get the freshest fish out there. Fish that are fresh, when they are killed, the worms or parasites are still visible and have not yet embedded themselves into the tissue of the fish, therefore they could be removed during preparation.

How do I know if my fish is undercooked?

You can tell if your fish is undercooked if you take a fork and are unable to flake the meat off easily.Also, depending on the fish, it should usually turn white and no longer has that translucent sheen to it.

For more facts about cooking, feel free to drop us a question.



Shrimp and Pork Dumplings

Shrimp and Pork Dumplings

I woke up Sunday morning, finding my mom sitting at the dining table. She had prepared some filling for some homemade dumplings. I do believe she put a mixture of ground pork, shrimp, corn, peas, and carrots. Not your usual dumpling.

I spent the morning creating these little dumplings. It took me about 20 dumplings until I was able to make them look nice. My crimping skills are not up to par, but finally I got the hang of it. Above is my best batch. They are all nice and chubby, full of yummy filling. All of the bad ones were cooked right away and consumed—getting rid of any evidence of their existence.

I froze these in the freezer and boiled them to bring for lunch one day. Yummy



Spaghetti and Meatloaf

Just a quick post. I’m not going to attach the recipe here, unless anyone’s interested. Just wanted to post a picture of what I had for dinner these past two days (everything here is made from something organic!!)



Tuna Pasta Salad


  • Half a head of lettuce, chopped
  • One carrot, julienned
  • One can of tuna
  • Half a can of corn
  • 1/4 box of whole wheat rotini
  • Vinaigrette: olive oil, juice of one whole lemon, salt, pepper, 1/4 cup of white wine vinegar (apple cider vinegar can also be used)

Directions: Cook the rotini by following the box directions. Chop the lettuce and carrots. I used canned corn for convenience, but for a great taste, you can grill corn and cut the kernels off of the cob and use it for the salad. Add the tuna and whisk all of the ingredients for the vinaigrette together.

I had this for lunch yesterday. I made it in the morning, knowing that I’d be on campus from 8am-7pm or later. I was stuck in lab from 10:30am-5pm straight. Not fun! Luckily my professor allows us to eat in there, so I decided to make a quick and healthy lunch. I also sliced a Korean pear and packed it with my lunch. It was really filling!

So I read something interesting the other day. It is said that you shouldn’t eat fruit after a meal, because it will ferment in your stomach due to the acidity of the fruit—causing gas etc. Fruit is best eaten on an empty stomach to really take advantage of its health properties. Is this true?


Bento: Chicken and Sugar Peas



  • 1 chicken breast (sliced)
  • 1/2 tbs garlic powder
  • 1/4 tbs salt
  • 1/2 tbs ground black pepper
  • 1/4-1/2 tbs chili powder

Sugar Peas:

  • 1 bag sugar peas
  • 1 tbs soy sauce
  • 1/2 tbs garlic powder
  • 1/2tbs pepper
  • 1/4 tbs salt

Directions: Take one chicken breast and cut them into sliced pieces. Marinade the chicken breast in the spices for about half an hour before cooking. Cook on medium heat until done. NEVER eat raw chicken.

For the sugar peas, warm up a small pan and add a couple tablespoons of olive oil. Once the oil is heated, add the sugar peas. Stir fry for a minute or two then add the soy sauce, garlic powder, salt, pepper, and chili powder. Stir fry for an additional 5-6 minutes.


So yet another bento for lunch. This one was for my lunch for yesterday. If you’re wondering what’s the purple stuff, I promise you it’s not some foreign, unedible object. It’s actually a mixture of brown rice, barley, and black rice. I’m in the process of eliminating white rice from my diet, for health reasons. Most people can’t stand the taste of brown rice because it’s “hard” but a little trick when cooking this mixture of rice:

Wash the combined rice and then add the appropriate amount of water. Let it soak in the water for 10 minutes before putting it in the rice cooker to cook. The rice comes out fluffy and not super sticky, like I’ve found it to be in other places.

I actually really like the taste of brown rice. Anyway, my mom made this rice combo for me by combining one whole bag of brown rice, with half a bag of barley, and maybe about less than 1/4 a bag of black rice. The black rice is the reason as to why the rice comes off as being purple. The rice that I get is organic and the black rice is rather expensive, that’s why I use it sparingly, but not only that…my mother says that it’s to prevent the rice from looking too “dirty.” haha, at least that’s what the english translation is. Oh moms..

Anyway, I will be posting things that I made for lunch from here on out, little by little. Although these are not the traditional type of bento that most people are familiar with, it still has the same idea/feel to it.



Bento: Stir Fry Beef with Corn

Bento: Stir Fry Beef with Corn

  • 1/4 lb. beef (cut into cubes)
  • 1 tbs soy sauce
  • 1/2 tbs sesame oil
  • Salt
  • Pepper
  • Garlic Powder
  • 1 tbs tapioca starch

Directions: Add the salt, garlic powder, pepper, sesame oil, and soy sauce together. Add the starch and make sure it coats all of the meat. Heat up a small pan and put 2 tablespoon of oil. Stir fry the meat until well done.

So lately I’ve been trying to bring my own lunch more and more often this quarter. It was all working well until last week, when I had a tough exam schedule that made me a little lazy in terms of cooking and getting things ready. So I’ve been buying food on campus (not the best idea).

Now that I have a break from exams for this week, with the exception of my Spanish oral exam, I decided to make a better effort to pack my own lunch. I wanted to make something simple and something quick (in terms of cooking and eating).

Nicole and I were taken to the market today by our friend, which allowed me to buy more meat and other necessities. I’ve been missing milk for a long while now, but finally we have some. Yay! I bought a decently priced tri-tip. I try my best to buy large quantities of meat and storing them in the freezer. When I got back I trimmed the fat off the meat and separated the meat into three ziploc bags. I used the remaining meat for my lunch.

It’s really important for me to cook a lunch that is easy and quick, not only to cook, but to eat as well. The reason? Mainly because I end work at 12:30pm and start class at 1:00pm. My class and work location are on opposites sides of the campus. I don’t even think you could consider my work place as being part of the campus at all. So it takes me about 10-15 minutes to walk to class, therefore giving me 10 minutes or so to eat lunch before class. I know, poor scheduling on my part, but it’s the way things are twice a week for me.

The corn is just some can corn that I seasoned with pepper. The rice has some furikaki on it, and not pictured here, is some carrots to go with it.

Can’t wait to eat this tomorrow, yum!


Spaghetti with Spicy Italian Sausage with Mushrooms


  • 2 Italian spicy sausages (peeled from the casing)
  • 1 Package of white button mushrooms (sliced)
  • Tomato Sauce
  • Whole wheat spaghetti

Directions:Boil some water in a pot. Once the water has come to a boil, add about 2 tablespoons of salt. You should do this in order to flavor the pasta. Cook the spaghetti until it is al dente. Drain the pasta and set it aside.

Take one package of white button mushrooms and slice into 1 inch thickness. If you like your mushrooms smaller, you may cut them to 1/2 inch in thickness. Take 2 spicy Italian sausages and run your knife down the middle, piercing the casing. Remove the sausages from the casing.

In a pan, add 1 tablespoon of olive oil and heat for a few minutes. To help break up the sausage, you can simply crumble the sausage with your fingers into the pan. Once the sausage starts to turn brown, add the mushrooms. Stir fry them for about 3-4 minutes. Add the desired amount of sauce. It really depends on you, whether you like a more saucy spaghetti, or a dryer one. Once the sauce comes to a simmer, add the spaghetti and toss. You can sprinkle some red pepper flakes for a slightly more spicier spaghetti and some Parmesan cheese over the top. Plate and serve!

I ate this spaghetti along with some Parmesan cheese rolls, which I purchased from Trader Joes. very good! I would definitely get these again. I think they were only $2-3. I love shopping at Trader Joes for my ingredients, because a lot of the food there is more organic and fairly priced. Organic food doesn’t necessarily have to be expensive, although I understand how most people would stay away from organic foods to save money.

This was a really great dish, and I was able to eat it for lunch and dinner the next day! Try this recipe out.


p.s so I know that f00dcoma has been blogging more on reviews than recipes as of late. This past year has been rather busy and it’s become increasingly more difficult to blog daily on new recipes. The biggest reason for not keeping up with new recipes, is because I have often been making the same foods that have already been blogged about here, and for the sake of saving the readers from repetition, I have just been not blogging those dishes altogether. However, with this new year, and a new quarter in school I am trying to make an effort to save money, by cooking more and eating out less. Let’s see how this goes, and hopefully along the way I can try out some new recipes.

Please let us know if there are any dishes you would like us to attempt. What recipes or restaurant reviews would you like to see here on f00dcoma?

Cailan with Baked Tofu and Chinese Sausages

Cailan with baked tofu and chinese sausages in oyster sauce


  • 1 small bag of cailan
  • 2 chinese sausages
  • 1 square of baked tofu
  • salt, pepper, garlic powder, and oyster sauce

Directions: Wash the cailan thoroughly, especially between the leaves. Dirt tends to get stuck between the leaves sometimes. Take a vegetable peeler and peel the skin off of the stems of the cailan— the cailan’s stems tend to be rough and hard to eat, so just peel off the outer layer until you see the softer meat of the vegetable. Chop the cailan starting from the stem. Cut the stem in a diagonal way and then chop the leaves into big sections (they will reduce in size when cooked). Separate the stem and the leaves of the cailan.

Chop the chinese sausages into diagonal pieces, similarly shaped and sized to the cailan stems. Take one square of baked tofu and slice it into 1 inch pieces.

In a heated pan, add oil. Add the sausage and the stems of the cailan first. The stems tend to be thicker than the rest of the vegetable, so it will take slightly longer to cook, and the sausage needs a little more time to cook as well. They are chopped in similar size and shape so they are able to cook evenly. Add the leaves of the cailan and season the dish with salt, pepper, and garlic powder. Just season it to your personal taste. After the leaves begin to wilt, add the tofu and stir fry for an additional 2-3 minutes. Add one tablespoon of oyster sauce and stir for an additional 2-3 minutes. Plate the dish and serve!


Just a quick, light dinner today. I actually was going to make chicken katsu to go with this meal, but then I realized that I don’t have any eggs =( sadd… Nicole and I need to go grocery shopping soon.

So as you can see from the last picture, I put the dish over a bed of white rice. Now, some of you may know this, and some of you may not, but recently I’ve been switching over to eating brown rice, but not completely. I’ve been making a brown rice/white rice mix. Brown rice is definitely healthier for you, and a great alternative for those of you who want to be a on a low-carb diet. Brown rice can definitely be a little tougher to eat, but in order to get used to the taste, I recommend a brown rice/white rice mix. However, today I decided to just make white rice. I really should be eating brown rice completely. I’m not supposed to eat white rice anymore =( le sigh… as an Asian you know how hard it is to do that.

Anyhow, one modification I would make to this recipe is that I would add chopped garlic. I totally forgot until the end. You should chop the garlic and add it to the hot oil before the other ingredients.

Oh, and I took a picture of what the baked tofu looks like. Unfortunately, I don’t have the original packaging anymore. I used this same tofu for the udon dish I made earlier. I also took a picture of my favorite brand of chinese sausages. I like the pork/chicken mix, because there’s less oil/fat content in it. Yum!

Okay, I hope you guys enjoy!

❤ josie

Sunday Breakfast

Sunday Breakfast

  • 2 hotlink sausages
  • 2 eggs
  • 4 pieces of toast
  • 2 glasses of milk

So Nicole and I sometimes have really big breakfasts together. Today, we decided to make brunch since we woke up kind of late (well mainly me). It’s a simple and straightforward breakfast, but it definitely keeps me full for the majority of the day. I really like hotlink sausages, ever since Nicole introduced them to me last year.

If you didn’t know, I’m not a big meat eater. No, I am not a vegetarian, but I come pretty close to being a pescatarian, and most definitely in high school I was just about that.

Anyhow, just thought I’d show you guys what our Sunday breakfast was like.

Oh and quick tip, whenever you’re frying sausages or cooking sausages, make sure to drain the oil with a paper towel— it’s healthier that way (although not by much, but definitely you don’t need that extra oil).

Have a great Sunday you guys!

❤ josie