Cottage Cheese Almond Bread

This high‑protein, low‑carbohydrate bread combines creamy cottage cheese with almond flour to create a soft, fluffy, gluten‑free loaf.  Rich in healthy fats and naturally satisfying, it’s ideal for keto, low‑carb, or mindful‑eating lifestyles.  The result is a golden, tender bread with a delicate almond flavor that keeps you full longer.  Toast a slice and top it with butter, avocado, or a spoonful of strawberry jam for a nourishing breakfast that won’t weigh you down.

Ingredients:

• 1 cup cottage cheese
• 3 eggs
• 1 cup almond flour
• Pinch of salt
• 1 tsp baking powder
• 1/2 cup olive oil
• 1 tbsp sesame seeds

Directions:

1.  Preheating the oven: Heat your oven to 350°F (175°C).  Line a loaf pan with parchment paper or use a silicone baking mold.

2.  Blending the batter: In a food processor, combine the cottage cheese, eggs, almond flour, baking powder, salt, and olive oil.  Blend until the mixture is smooth and thick.

3.  Preparing the loaf: Pour the batter into the prepared pan.  Smooth the top and sprinkle with sesame seeds.

4.  Baking: Bake for 40–50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

5.  Cooling: Allow the bread to cool in the pan for 10 minutes.  Then transfer it to a wire rack to cool completely before slicing.

 

Korean Tteokbokki (Spicy Korean Rice Cakes)

Korean Tteokbokki (Spicy Korean Rice Cakes)

Tteokbokki is one of Korea’s most beloved street foods.  These chewy rice cakes are simmered in a rich, flavorful sauce that is slightly sweet, savory, and mildly spicy.  Traditional versions often include fish cakes, but this homemade recipe uses Spam for a hearty twist.  

You can also add boiled eggs or keep it vegetarian if you prefer.

Despite the bright red sauce, the dish is not overly spicy unless you increase the chili flakes or add fresh chilies.

Ingredients:

Main Ingredients:

1 lb Korean rice cakes (tteok)

1 cup chicken stock

1 tbsp butter

6 oz. Spam, cut into thin strips

2 green onions, cut into 2-inch lengths

Sauce ingredients:

2 tbsp gochujang (Korean red chili paste)

2 tbsp ketchup

1 tsp sugar

1 tbsp soy sauce

1 tsp chicken powder or bouillon

1 tsp minced garlic

1/2 tsp chili flakes (optional)

1/4 cup chicken stock

Garnish:

while downtown 1 tsp sesame oil

1 tsp sesame seeds

Extra sliced green onions

Directions:

Cooking the Spam:

Heat a pan over medium heat and add a small amount of oil.  Add the Spam strips and lightly fry until slightly golden.

Cooking the Rice Cakes:

Pour in 1 cup of chicken stock and bring to a boil. Add the rice cakes and simmer, stirring occasionally, until they soften and most of the liquid has reduced.

Making the Sauce:

In a small bowl, combine the gochujang, ketchup, sugar, soy sauce, chicken powder, minced garlic, chili flakes, and 1/4 cup chicken stock.  Mix well.

Combining Everything:

Pour the sauce into the pan with the rice cakes.  Stir well and bring to a gentle boil.

Finishing the Dish:

Add the butter and green onions.  Continue cooking for another 3–5 minutes, stirring frequently, until the rice cakes are fully tender and the sauce becomes thick and glossy.

Enhancing the Flavor:

Lower the heat and simmer for an additional 2–4 minutes to deepen the flavor and further thicken the sauce.

Garnishing and Serving:

Drizzle with sesame oil, sprinkle with sesame seeds and extra green onions, then toss quickly before serving.

 

Serve warm and enjoy!

 

Optional Add-Ins:

Fish cakes

Hard-boiled eggs

Mozzarella cheese

Ramen noodles

Cabbage or onions

Vegetarian Fried Rice

Vegetarian fried rice is one of those dishes that’s simple, comforting, and always satisfying.  It’s perfect for vegetarian days, for anyone wanting a lighter meal, or simply for those who enjoy a colorful, nutritious plate of food.  Whatever the reason, this fried rice brings together flavor, texture, and beautiful colors in every bite.

Ingredients:

• 2 cups leftover rice
• 2 eggs
• 1 1/2 cups frozen mixed vegetables (carrots, corn, green beans)
• 1/2 cup diced white onion
• 1 shallot, thinly sliced
• 1 garlic clove, minced
• Seasonings: soy sauce, sugar, mushroom seasoning powder, pepper, vegetarian oyster sauce
• Chopped cilantro for garnish

Directions:

1. Bring a small saucepan of water to boiling.  Add the frozen vegetables and cook for about 7 minutes.  Drain well.

2. Beat the eggs with a splash of vinegar and water until smooth.

3. Heat a pan with a little cooking oil.  Pour in the eggs and let them set slightly.  Use chopsticks to gently push the eggs to one side of the pan.

4. Add a bit more oil to the empty side.  Add the shallots and garlic, sauté until fragrant, then add the leftover rice.  Stir well to combine the rice with the eggs.

5. Add the cooked vegetables and seasonings.  Stir-fry everything together for about 5 more minutes, adjusting the flavors to your taste.

6. Transfer to a plate and garnish with chopped cilantro.

A simple, colorful, and nourishing vegetarian fried rice – perfect for any day you want something quick and wholesome.

Easy Almond Chinese Cookies

A simple, homey treat with a touch of elegance

There’s something comforting about the kind of cookies that don’t ask much from you — no fancy tools, no complicated steps, just a bowl, a spoon, and a quiet afternoon in the kitchen.  These almond Chinese cookies remind me of the snacks we used to make at home: the kind you whip up while chatting with family, with the warm smell of butter drifting through the house.

The original recipe uses only all‑purpose flour, but I like adding almond flour.  It softens the wheat flavor, gives the cookies a gentle nuttiness, and makes them feel just a little more special—like something you’d serve with tea when a friend drops by unexpectedly.

They’re simple, light, and wonderfully nostalgic.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 egg
• 1/2 pinch salt
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup sliced almonds

Directions:

1. Whisking the wet ingredients:

2.  In a mixing bowl, combine the egg, melted butter, and sugar.  Beat until smooth and slightly fluffy.

3. Mixing the dry ingredients:

4.  In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Add the vanilla and stir to combine.

5. Bringing the dough together:

6.  Pour the dry mixture into the wet mixture.  Add the sliced almonds and fold gently until everything comes together.

7. Preparing the baking sheet:

8.  Line a baking tray with parchment paper.  Use a small spoon or ice cream scoop to portion the dough into even mounds.

9. Baking:

10.                  Bake at 350°F (175°C) for 15 minutes, or until the edges turn a light golden color.

11.                  Cooling:

12.                   Transfer the cookies to a wire rack and let them cool.  They’ll firm up slightly as they rest.

Avocado Flatbread

If you're looking to explore healthier eating — something lower in carbs, naturally nutritious, and satisfying — this simple avocado flatbread is worth trying.  I first came across this recipe on TikTok, and after making it at home,  I was pleasantly surprised by how delicious and easy it was.  Best of all, it only requires a few basic ingredients.

Ingredients:

• 1 ripe avocado
• 1 egg
• A pinch of salt
• Garlic powder, to taste
• Onion powder, to taste

Optional:

• Shredded cheese for extra flavor

Directions:

1.                        Preheat your oven to 350°F (175°C).

2.                        In a small bowl, mash the avocado until smooth.

3.                        Add the egg, salt, garlic powder, and onion powder.  Mix well until fully combined.

4.                        Line a baking tray or sheet pan with parchment paper.

5.                        Divide the avocado mixture into two portions and spread each portion thinly into a flatbread shape on the parchment paper.

6.                        Bake for about 20–25 minutes, or until the edges are lightly golden and the flatbread is firm.

7.                        If desired, sprinkle cheese on top during the last few minutes of baking.

This avocado flatbread is delicious on its own or topped with eggs, fresh vegetables, smoked salmon, or grilled chicken for a light and healthy meal.

Boiled Cassava with Coconut Milk

Boiled cassava with coconut milk is a simple yet beloved comfort food in Southern Vietnam.  Soft, creamy, and lightly sweet, this rustic dish is often enjoyed as a breakfast or afternoon snack.  The rich coconut milk pairs beautifully with the naturally starchy cassava, while toasted sesame salt adds a delicious sweet-and-salty finish.

Cassava is a good source of carbohydrates, fiber, vitamin C, and minerals, making it a filling and energizing food.  However, cassava must always be cooked thoroughly before eating because raw cassava contains naturally occurring compounds that can be harmful if not properly prepared.  Using a pressure cooker not only saves time but also gives the cassava a soft, tender texture with very little effort.

Ingredients:

• 1 lb. frozen cassava
• 1 cup coconut milk
• 1/2 teaspoon salt
• 2 tablespoons sugar

Sesame Salt Topping ingredients:

• 3 tablespoons toasted white sesame seeds
• 2 tablespoons sugar
• 1 teaspoon salt

Directions:

1. Place the frozen cassava into the pressure cooker.

2. In a bowl, combine the coconut milk, salt, and sugar.  Stir until the sugar dissolves completely.

3. Pour the coconut milk mixture over the cassava, making sure the cassava is mostly covered.

4. Close the lid and cook on high pressure for 10 minutes.

5. Once the cooking time is complete, allow the pressure to release naturally or carefully quick-release according to your pressure cooker instructions.

6. Transfer the cassava to a serving plate.  Serve warm with the sesame salt topping sprinkled over the top or on the side for dipping.

The cassava should be soft, creamy, and fragrant with the rich aroma of coconut milk.  Each bite is lightly sweet, nutty, and comforting.

How to Make the Sesame Salt Dip:

In a small bowl, mix together the toasted sesame seeds, sugar, and salt.  Adjust the sweetness or saltiness to your preference.  This simple topping adds a wonderful balance of flavor and texture to the creamy cassava.

Sesame Seed Hollow Donuts (Bánh Tiêu) – A Simple, Heartwarming Childhood Treat

There are some foods that stay with us for a lifetime—not because they are fancy or complicated, but because they carry the warmth of childhood.  For me, bánh tiêu is one of those treasures.

I still remember standing in front of the neighborhood bakery, watching the bubbling pot of oil and the thin discs of dough being gently dropped in.  With just a few graceful flicks of the baker’s chopsticks, the dough would swell into golden, hollow domes—light as air, fragrant with toasted sesame.  The aroma alone was enough to make anyone stop in their tracks.

Over the years, I’ve experimented with many methods: kneading the dough with yeast like bread, mixing high‑protein flour with boiling water, adjusting ratios again and again.   But this recipe is the one I return to. It’s simple, reliable, and wonderfully satisfying, perfect for anyone who wants to recreate that childhood magic at home.

The only “secret” lies in the frying technique—something you’ll master quickly with a bit of practice (and a few helpful videos online).

⭐ Ingredients:

1 cup self‑rising flour

2 tbsp milk powder

2 tbsp sugar

1 tbsp oil

1/2 cup warm water

1/2 tsp vanilla extract (optional)

White sesame seeds for coating

Directions:

1. Making the dough:

In a mixing bowl, whisk together the flour, milk powder, and sugar.

Add the oil, warm water, and vanilla extract.

Mix until a soft, smooth dough forms.

Let the dough rest for about 10 minutes so it relaxes and becomes easier to shape.

2. Shaping the donuts:

Divide the dough into 5 equal portions.

Roll each into a ball, then flatten into a disc about 3–4 mm thick.

Coat both sides with sesame seeds, pressing gently so they stick well.

3. Frying to perfection:

Heat about 2 cups of vegetable oil over medium heat.

Fry one disc at a time, gently flipping until the donut puffs beautifully and turns golden, about 2–3 minutes per side.

Drain on paper towels.

A well‑fried bánh tiêu will be light, hollow, and slightly crisp on the outside.

⭐ Tips for Perfect Bánh Tiêu:

Oil temperature matters:  

Too hot → the outside browns too fast.

Too cool → the dough absorbs oil and won’t puff.

Flatten the dough thinly to help it form the signature hollow center.

Press sesame seeds firmly so they stay on during frying.

Best enjoyed warm, with tea, coffee, or simply on its own.

🌿 A Simple Joy Worth Returning To:

Bánh tiêu is more than a snack—it’s a small reminder of how simple things can bring so much comfort.  With just a handful of ingredients and a few minutes at the stove, you can bring back the warmth of childhood mornings and the scent of sesame drifting through the air.