All posts filed under: Eat Happy

Green & Garlicky Rice Bowl (with a Lesson on Food & Eggs)

I reaaallllly like rice bowls. Particularly this one because it uses leftover veggies + herbs + other greens in the fridge that otherwise may have been composted. Of course, a fried egg on top never hurts either. Oh, and did I mention that the only thing you have to cook in this dish is the rice?! It’s that simple. But first, a tangent… Errrggg – I know it’s been a while since I’ve posted. To say that life has been hectic is an understatement, but nowadays, who’s life isn’t all over the place? (If yours is going well, please send me some advice). The truth is towards the latter half of 2020, I lacked motivation to share recipes. Buuuuut…new year, new… just kidding, haha. It’s not that I neglected cooking or delving into new recipes – quite the opposite. I experimented more in the kitchen and discovered dishes that are now favorites. However, my relationship with food changed within the past year – I love food. No, I don’t mean just eating food. I love …

Bibimbap Bowl (Mother of All Bowl Meals)

I’m so late to the game. I really only started to appreciate ‘rice bowls’ within the last year or so. They are so convenient to eat and I want to share my newfound love with you! In case you’re not familiar, Bibimbap is a Korean dish which typically consists of warm rice, sautéed vegetables, kimchi, gochujang, soy sauce, maybe meat, and fried egg… then you stir it all together before diving in. Because of the different flavors and textures in this bowl, it’s typically considered the ‘mother of all bowl meals’ – if that makes sense. (Anyone else feeling like this bowl lately? A mix of… well, everything? Happiness. Confusion. Anxiety. Excitement. Hope. Sadness. No? Just me? OK – I will go back to my corner now). I enjoy making this dish because it’s quick, easy, and it only requires one pan! It looks like there’s a lot of steps, but mostly because there’s a bit of chopping to do in the beginning, but not too much. I also like this because you can really …

Cinnamon Swirly Bread (Dairy Free)!

Finally, a recipe post!! OK, but please don’t yell at me because it’s a bread recipe. I know that yeast is a hot commodity right now and it’s easier to spot Waldo nowadays than to see yeast in stock in grocery stores… but just in case you were one of the people who hoarded yeast and you’re running out of recipes to try, this one is for you. Let me start off by saying that breads are not my forte, but this one is SO easy. My favorite part about this recipe is that it only takes about an hour for the dough to rise, unlike some breads + buns that need to rise for hours AND set overnight (cinnamon rolls). Also, my apartment smells the best when baking these (well, second to banana bread). Alright, I’m not going to ramble any longer. Mostly because my eyes are so droopy and I need to reunite with my bed soon. Goodnight,Donna Cinnamon Swirl Bread (Dairy Free) INGREDIENTS 2 tablespoons sugar 1 cup warm water, (105-110 F …

Tarte Flambée

Tarte Flambée is a specialty of the Alsace/Baden-Württemberg and Rheinland-Pfalz regions on the German-French border. It’s made from bread dough rolled out very thinly, then covered with fromage blanc, crème fraîche, thin-sliced onions and bacon. In short, it’s a fancy thin-crust pizza… even though I’ll probably get crucified by some people by calling it that. I first fell in love with Tarte Flambée in New York at this restaurant called La Tarte Flambee. I made a point to eat there every time I visited NYC until I found out that they permanently closed all their locations (it was a sad day for me). Although there’s a million different kinds of delicious food in Houston, this is one of the few things we lack. Earlier in January, I went to a cooking class with my friends at Central Market and the theme was “French Bistro”. I couldn’t believe my eyes when I saw “Tarte Flambée” on the menu! I was even more excited when I found out how easy it is to make. However, I’m not …

Lasagna with Béchamel Sauce [Kinda Classic, Kinda Not]

It’s 2020. 2020 is full of big things: – Kaykay & I travel to Nigeria (my first time going) – Kaykay starts residency – My brother is getting married – My sister & her husband move back to Houston from New Jersey I’m so excited for all the big things happening, and of course, everything else in between!! I’m also excited because Kaykay got me a new laptop [Surface 3 Laptop] for my birthday & Christmas. It’s beautiful & I love it! I was mostly blogging from my iPad pro, but the attachment keyboard stopped working, so it was almost painful to blog. I love my iPhone, but after owning an iPad for 3+ years, I think they are completely unnecessary and would not recommend anyone to get one (just get a Macbook Air or Surface tablet). Now that I have an actual computer, I feel more inspired to write & post. I even scheduled and planned out the next 3 posts I want to share. Today’s recipe is the last dish I cooked in …

Jambalaya for the Soul

One of my favorite dishes in the world is Spanish Paella. Sadly, I have not found a good Paella dish in Houston. It’s not that they taste horrible, it’s just not made the traditional way in a wide flat pan over fire, so that the edges get crispy and a little burnt. Also, I can’t justify the high price tag for the low quality. Normally, this would prompt me to learn how to make Paella at home, but after reading several recipes (even the easy versions), I’ve decided that it’s not worth the effort to buy all the expensive ingredients and follow a million steps to get there. Thankfully, Jambalaya exists to cure my cravings. I know Jambalaya & Paella are complete different recipes. Paella is seasoned with saffron and Jambalaya is seasoned with Cajun/Creole. Paella uses short grain Spanish rice while Jambalaya uses long grain rice. Paella is also cooked over fire and Jambalaya is cooked over the stove. Somehow, however, the final product ends up tasting very similar to each other! Below is …

“Rotisserie” Chicken Thighs

I blinked in May. When I opened my eyes, it was August. I remember being a kid and complaining about how slow time passes. Now, I cannot stop complaining how time goes by too fast and how I never seem to have enough time to do everything I need/want to do. My husband and I are celebrating our 8th year anniversary (not wedding) on September 1st. I will usually have something planned out or I would’ve thought of a really nice gift, but I have nothing. I’m getting nervous (his “love language” is “gifts”). I really hope he’s not reading my blog. When life is very hectic, my favorite recipes are those that require very little prep and attention when it’s cooking. This “Rotisserie” Chicken Thigh recipe is one of those. I’m air-quoting “rotisserie” here because this recipe is not actually cooked in the traditional rotisserie way, but it tastes like it. All you literally have to do is rub the chicken with some olive oil, spices, and stick it in the oven, set your …

Lemony Garlicky Buttery Atlantic Cod

My blog is officially one year old! I was going to say, “I can’t believe time has gone by so fast!” but it’s the only thing believable nowadays. This past year, I’ve gotten to travel all over America (mix of business and pleasure), meet all kinds of people, and do all kinds of great things – it’s been surreal. It’s a reminder just how time flies, especially when you’re having fun. It also doesn’t help that time seems to keep going by faster as I get older. Here are some of my goals for the blog in Year Two: Categorize my posts for easier navigation Post at least once a month Actually advertise my blog more At this point, I’m not really sure how many people actually read my blog, but I know at least my siblings ask me for recipes and that’s good enough for me to keep going. Today’s recipe is a perfect recipe for when you are super busy like me and don’t have a lot of time (my suitcase hasn’t been …

Korean Beef Quesadillas/Tacos

I have no idea how Korean this recipe is. Maybe 8%. All I know is that this is a really delicious & simple recipe. If you’re Houstonian, this recipe is a copycat of the beloved & famous Oh My Gogi’s quesadillas & tacos. I was inspired to make this because Kaykay banned me from going to their food truck at 9pm (their opening time) because he says they are too “unhealthy” for a late-night meal. He really knows how to suck the fun out of life. Fortunately, a simple Google search led me to several recipes so I can make it at home (before 9pm, of course). This has quickly become one of my go-to meals when I know I’m going to have a busy week because you can cook the beef and eat it throughout the week in taco or quesadilla form. It’s easy prep and most ingredients are something you’d already have in your pantry. And oh how the tables have turned – this is also now Kaykay’s favorite meal too. Apparently because …

Crab Fried Rice

This is so good. This is so easy to make. This is also smelly. I do not mind. I like this recipe because you will make a big batch and there’s enough leftovers for the next day. You can take it to work for lunch, like I do, and sit back and watch your coworkers pass by the microwave (after heating it up) to hear them say, “Ewwww what’s that smell?!” It’s seafood, Karen. Or if you want to be more considerate than I am, I guess you can eat it for dinner the next day. This recipe is adapted from Chrissy Teigen’s Cravings: Hungry for More cookbook. By adapted, I mean that I tweaked the recipe a LITTLE a bit because I found it was a little bland (surprisingly unlike her other recipes). However, I did like her instructions – she made the process very easy to follow. The key is to measure out all the ingredients before you begin cooking. Let’s begin. CRAB FRIED RICE INGREDIENTS 5 cups cooked jasmine rice, preferably cooled or …