After publishing over 50 recipes on TB, you’d think that as a breakfast lover, I’d have a bundle of breakfast recipes, but I don’t. Breakfast should be on the no-fuss side of things, especially when you’re on the go in the morning, but I think you weekend breakfasters will appreciate this dish. Many of you may be familiar with donburi, a Japanese rice bowl dish topped with meat of your choice. Oyakodon is a type of donburi in that it is characterized by its usage of egg, making it perfect for breakfast or brunch. My Tofu Oyakodon recipe is a medium fuss breakfast/brunch recipe, perfect for kitchen beginners. It’s easy, efficient, cheap, & delicious that it works as a great base recipe. Since you have to bake the tofu & you’ve got some dishes to wash, it’s kind of a medium fuss type of meal, but well worth it, I promise! Modify it to your own personal preferences because if you’ve never eaten oyakodon before, it’ll change your breakfast game. So what else is the fuss with this recipe? Chopping up onions & mixing an egg. You can handle that, right? Right? No one needs a doctorate to chop up some onions, so be more proactive & less lazy, GET CHOPPIN’!
Boston
Happy New Year, everyone! I recently flew back to Boston after spending my Winter Break with my family in California & I can’t tell you how happy I am to be back here. Not that I don’t love my family, I absolutely do, but coming back & seeing it snow is breathtaking. Walking about to the grocery store, cheeks rosy & face numb, with the snow drifting analogously to confetti was magical. It’s so beautiful here, but let’s not forget that it’s also a good deal colder here than it is in California. Channeling my inner Elsa, the cold never bothered me anyway, but that’s also because I’m equipped with recipes for comforting warm soups! Curious what’s in my arsenal? Spice up your life with my new spicy soup recipe that’ll keep you warm during this frosty season. If you’re on the West Coast or Florida–well, I suppose 18 ºC (64 ºF) is “cold” to you–this soup will suit you just fine. I present to you my Spicy Sweet Potato Soup, a cold buster whether it’s the weather or if you’re feeling under the weather.
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Tired of holiday treats & what not? I’m not, but if you are, this new recipe may brighten up your life or light up your tastebuds. Try out my version of my favorite Korean dish Bibim Naengmyeon, which is anything but winter apropos. The word “bibim” means “mixed” & “naengmyeon” means “cold noodles” – sound like the perfect dish for summer? Pretty much! However, if you want to prepare a post-workout meal, this would be it. We all know y’all get sweaty after hitting up the gym, so cool down with this carbilicious meal. Don’t be fooled by the noodles; sesame seeds, tofu (if you decide to add it), & egg are great sources of protein. You can get a good amount of amino acids & vitamins from this meal, so don’t you dare underestimate the power of the noodle dish! Add more veggies to pack more vitamins, minerals or even mushrooms for Vitamin D. Let’s welcome the brand new Gregorian calendar year with a new noodle recipe under your belt, shall we?
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Since arriving in California to spend Winter break, I’ve felt awkwardly sluggish. I don’t know if there’s something in the air or if my body is taking on the persona of a geriatric patient with back pain because sitting in a flying tube for 6+ hours without food is upsetting, but it’s taking me 3x as long to edit photos. I have a thousand photos to get through–no exaggeration, I’m serious–but it feels like work so I keep taking breaks. Even the thought of posting a recipe seems so daunting to me, yet I posted two effortlessly last night, at 1 AM. None of this is so bad, I think my brain reverts back to being an annoying teenager whenever I’m in my room. None of the things I do for the website is even difficult besides the coding, so I’m just complaining to complain…like a teenager. This doesn’t mean I’m an angsty teenager who’s glum, I’m anything but – I’m quite happy, but full of complaints concerning the fog in my brain. Note to self: you’re in your 20s, be a real adult.
In any case, like a wealthy parent who’s too busy to spend time with their kid, I’m going to buy your love & forgiveness–for neglecting the blog & not socializing with you for the last month–with two new recipes & gallery updates. Two weeks ago on Instagram, I posted a photo of Sesame Peanut Noodles. If you wanted the recipe, here it is. A month ago, I posted a photo of Falafel Salad with Tzatziki & if you wanted the recipe for Tzatziki, well here it is. I find being productive via TB is really rewarding, yet my brain is still yawning. At least I work with a smile on my face, regardless. My reason for happiness is simple really: food. Food always manages to make me happy & the company I surround myself with makes enjoying the food even better.
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I don’t know about you, but I absolutely love food that’s been thoughtfully prepared like hidden treasure such as dumplings, wontons, casseroles, & stuffed vegetables. Thanksgiving’s traditional turkey is not traditional without its stuffing & my mom made the best kind: a Vietnamese French fusion stuffing featuring pork, peas, carrots, onions, bean threads, mushrooms, & a whole lot more. I was so used to this stuffing that whenever I ate the traditional stuffed turkey, my body secretly yearned the “porkloaf” my mom made. Last year, I made one of the best stuffings I ever had & no animal was involved. Well, that’s not entirely true because I stuffed the turkey with my stuffing, but the point is the stuffing was vegan. While it doesn’t hold a candle to my mom’s “porkloaf” (oink oink!) made with some secret part of pig, my stuffing was still quite delicious.
While these hidden gem meals are more time consuming to prepare, I find that I would much rather have a well prepared bowl of dumplings & noodles than a simple grilled fish with a side of vegetables. No hard feelings if you disagree, but for all of my vegetarians/vegans/pescetarians/people who just want a nice Meatless Mondays meal, invest in stuffing! This recipe for Nutty Stuffed Peppers can easily be altered to one’s tastes & is naturally low in calories, bad fats, cholesterol, & low carb! It’s also gluten-free, so if you’re the 1% of Americans suffering from Celiac’s disease, have at it!