Tag Archives: vegetarian

Baked Sweet Potato Fries

The farmers’ market is BACK and I’m so excited! This past weekend, I did a mini-haul and stocked up on produce for the week, including sweet potatoes. I’m normally not a fan of sweet foods as part of a meal (unless it’s breakfast or dessert) but I decided to be adventurous and try it out…not to mention sweet potatoes are packed with vitamins, potassium, and dietary fiber!

Baked Sweet Potato Fries

Since I usually don’t eat baked potatoes, I figured I probably wouldn’t eat baked sweet potatoes either. I decided to make sweet potato fries since it would last for a few days and they would be more “fun” to eat haha.

Ingredients:

  • 3-4 sweet potatoes
  • diced garlic (optional)
  • salt and pepper (optional)

Steps:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Scrub and rinse your sweet potatoes.
  3. Slice them into french fry slices, or in wedges if you prefer!
  4. Line a baking tray with oil and spread your fries evenly across the pan.IMG_7405.JPG
  5. Sprinkle any seasonings you want to add extra flavor–less is more in this case!
  6. Pop them into the oven for 30 minutes and you’re done!

Now you have a healthy alternative to greasy french fries with this recipe! Enjoy 🙂

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram ❤

Recipe: 4-Ingredient Lentil Stew

Happy spring, everyone! It’s been a while since I posted a recipe… my apologies! I haven’t experimented with any new recipes lately so there wasn’t much to update you on, but here’s another quick and simple soupy recipe (can you tell I LOVE soup and stews yet?)

This tomato-based lentil stew is surprisingly filling and tastes pretty good, and I love how you can customize the flavor to your liking.

Ingredients:

  • 1.5-2 cups of lentils (this will give you about 4 meals worth, depending how large your portions are!)
  • 1/2 can (or 12oz) of pasta sauce **I would definitely recommend you use fresh tomatoes and mash it up so it’s a richer flavor, but pasta sauce works just as well**
  • 1 medium onion
  • 5-6 white mushrooms

Steps:

  1. Sift through your dried lentils to make sure there are no rocks!
  2. Rinse your lentils, and then soak them overnight.
  3. The following day, pour your lentils and about 1 cup of water into a pot and wait for it to boil.
  4. Rinse and dice your onion and mushrooms into fine pieces.
  5. After the water has boiled, add your onion, mushrooms, and pasta sauce into the pot and lower the fire.
  6. For seasonings, I used paprika, oregano, garlic salt, seasoning salt, cumin, and red pepper flakes. You can customize to taste so you get enough salt or spice in your stew.
  7. Let it simmer for about half an hour, and it’ll be ready to eat!

Recipe: Homemade Fried Rice

I know I’ve posted before about a healthier alternative to fried rice…but I thought I’d share this recipe with you all that’s been passed down from my childhood days when my mom used to cook it! It’s nothing like the takeout fried rice, and it can be pretty healthy if you’re mindful of the ingredients you use. I decided to keep it simple with just white rice and mixed vegetables, but you can definitely customize and add meat if you wish! My mom’s version of fried rice always included diced pieces of chicken teriyaki 🙂

QUINOA.png

Ingredients (makes about 3-4 servings):

  • 2 cups of white rice (or brown rice, or any other rice you have on hand)
  • 1.5 cups of frozen mixed vegetables
  • soy sauce (I used light soy sauce)

Steps:

  1. Use a rice cooker and cook your desired amount of rice, about one phalanx (which basically means if you put one finger into the rice, add enough water to reach the first joint), add water to the outside of the rice container, and wait for your rice to be fully steamed. **If you don’t have a rice cooker, don’t fret! You can put rice into a non-stick pot, do the same thing with the finger measurement for water + extra, and let it simmer for about 20-30 minutes, depending on your preference for texture**
  2. Heat up a frying pan and add some cooking oil. Throw in the vegetables to have them defrost, and add the rice in and stir it all together.
  3. For flavor, add some soy sauce to taste! If you aren’t a fan of soy sauce or are allergic, you can use chicken boullion powder or salt and pepper to taste.

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram ❤

Recipe: 3-Ingredient Quinoa

Need a quick meal-prep idea? This recipe is very simple and can be easily customized with whatever vegetables you’d like to add. Think of this as a healthier alternative to fried rice, except with quinoa and other diced vegetables! I used meat in this recipe, but you can easily leave it out and include other greens!

3-ingredient.png

Ingredients:

  • 1 cup of quinoa
  • ground meat (optional)
  • soy sauce
  • 1 green bell pepper
  • any other vegetables you’d like to use

Steps:

  1. Take about a fist-sized amount of ground meat and add seasonings or soy sauce as you see fit! Make sure you mix the meat thoroughly with the soy sauce/seasonings, and cover it and put it in the fridge for approximately 10-15 minutes. **I normally add just enough to color the meat or cover the bottom of the bowl**
  2. Pour 1 cup of quinoa and 2 cups of water into a pot and bring it to a boil. When it’s started boiling, lower the fire and let it simmer for 10-15 minutes until you see the little quinoa “tails” show and shut off the fire.
  3. I only had 1 bell pepper left in my refrigerator, so I rinsed it, and chopped it up into diced pieces, and added it into the quinoa.
  4. Heat up a pan and cook the meat until it’s thoroughly done.
  5. Add the meat into the quinoa and bell pepper pot and mix it allllll together and you’re done!

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram ❤

Recipe: The PERFECT String Beans!

Being away from home makes me long for my mom’s wonderful cooking, especially her delicious sautéed string beans. They are soft, but crunchy, and have just a tad bit of charred flavor that elevates her entire dish; and when she adds ground meat, it tastes even better!

While I can’t measure up to her level of cooking expertise, I make do with the resources I have here in Baltimore. I brought some string beans back from NYC so I could have plenty of greens in my diet, and wanted to share the way I cooked it this past weekend because surprisingly, it came out super flavorful even though I only had four ingredients added to the string beans :O (Amazing, I know)

The PERFECTString Beans.png

Ingredients:

  • string beans
  • chicken boullion powder
  • sugar
  • 1 onion
  • 1-2 cloves of garlic

Steps:

  1. Unless you like fibrous string beans, I would recommend you peel off the ends of the string beans to get rid of that tough, stringy seam that seals the pod. Break off any imperfections from each bean and toss (or compost, if you can!)
  2. Dice your garlic and your onion into fine pieces.
  3. Start your fire on medium heat and when your pan is hot enough, add some oil.
  4. Add the peeled string beans, and about a teaspoon of chicken boullion powder (remember, you can always add more to taste, but you can’t take out the excess if you add too much!)
  5. Stir in the onion and garlic and cover the pan for about 5 minutes.
  6. Add a pinch or two of sugar (my mom’s trick: it keeps your greens looking vibrant and green) and stir it all in.
  7. With the lid half-covering the pan, let the string beans cook for another 2 minutes (or longer, if you prefer them soft).

This recipe is deceptively simple, but I was amazed at how pure the flavor was. It wasn’t too savory, and it had just the right amount of crunch (FYI: the longer you cook your veggies, the more nutrients you cook away!). Hope you enjoy 🙂

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram ❤

Recipe: Hearty, Homemade Chili

Ever since I can remember, Wendy’s chili was one of my most favorite meals. It was hearty, flavorful, and could warm you up with your first bite! I’ve been determined to work on making chili that can be somewhat comparable to this fast food chain restaurant (since they closed down by my home back in NY haha) and I think I’ve got a pretty close recipe that I want to share 🙂

belindas-homemade-chili

This recipe is awesome for when the weather gets chilly (haha, get it?!) and you can make a pretty decent portion to last you a few days!

I’ve made this recipe twice, one with ground meat, and one without, so this is definitely a recipe that will suit both meat enthusiasts and vegetarians.

Ingredients:

  • 2-3 green bell peppers
  • 1-2 red onions (you can use white onions too, I just prefer the red ones since they don’t make my eyes water up as much loll)
  • 4 cloves of garlic
  • 2 big tomatoes (you can also buy canned tomatoes and tomato paste, but if you have the option to make something with fresh ingredients, your meal might taste better :P)
  • 1/2 pack of ground beef or pork (optional)
  • 1 cup of quinoa (optional if you need a meat substitute, thanks to my friend’s suggestion!)
  • a bowl of red kidney beans
  • 2-3 serrano peppers (or any spicy kick you want in your chili)
  • seasonings (I used garlic salt, cayenne pepper, cumin, salt, dried oregano, dried basil)

I followed a recipe from Food Network realllly roughly (their recipe seems so much more complicated than mine haha) and then winged it since my intuition and taste buds never steered me wrong 🙂

Steps:

  1. (A day before) Soak your beans of choice in water overnight it’s easier to digest and so you won’t be gassy after you eat your yummy chili. How many of y’all knew to soak beans before this?! I never really cooked with beans before so this was a new fun fact!
  2. Prep your mise en place (learned this on Worst Cooks in America, which BTW is the most entertaining cooking competition show, hands down!) by dicing your tomatoes in large cubes, and green bell peppers, onions, garlic, and peppers into smaller cubes. When they cook down, they’ll be hardly discernible, but it’s definitely up to you how chunky you want them to be.
    img_5722
  3. IF you want meat in your chili: Start your fire on medium and add the ground meat and “chop” it up in the pot so it’ll be fine little pieces and cook quickly.
  4. Set your fire on low, and add your bell peppers, onions, and garlic in and stir it around and let it sit for a few minutes until they look almost cooked. **I was pretty eager to get my chili to start cooking, so I threw everything in besides the quinoa and beans and let it cook down for about half an hour**
  5. Add your tomatoes and hot peppers, stir again, and cover the pot and let it simmer for an hour.
    img_5723
  6. Add seasonings to taste, and then add the beans (they take FOREVER to cook if you don’t soak them, so please remember that!)
  7. If you are substituting meat for quinoa, add 1 part quinoa and 2 parts water to a separate pot (i.e. 1 cup of quinoa, and 2 cups of water, according to the box) and let it cook for about 15 minutes and turn off the fire.
  8. You can decide how long you want the chili to stew, but I would say give it about another hour or two (depending how soft you want your beans to be).
  9. At the very end, you can add your quinoa!
belindas-homemade-chili-1

My first time cooking with quinoa, and it was a success! 🙂

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram ❤

Recipe: Salt & Pepper Potatoes

Being away from home is hard, especially since I always loved my mom’s cooking. One dish that I’m particularly fond of is her special signature salt and pepper diced potatoes *yum*! When she would prepare it at home, I watched intently since I wanted to learn her methods and eventually be able to make it myself… and I did!

Salt & Pepper Potatoes.png

Ingredients:

  • russet potatoes (I believe you can use any potato, but this is the one I found at the farmers’ market at a steal)
  • salt and pepper
  • cayenne pepper
  • cooking oil

This was pretty easy to make, it just takes a little bit of time to cook!

Steps:

  1. Scrub down the potatoes’ skins really well since you’ll be keeping them on (trust me, it helps hold the potato together when you cook it!)FullSizeRender.jpg
  2. Dice them into small cubes.
  3. Rinse them under some water, throw them into a bowl, and microwave them for 3 minutes (yes, I did say microwave it because it’ll help cook them through a little before you move onto the next step :))
  4. Turn the stove on at medium heat and add some oil to the pan.
  5. Put the potatoes into the pan and sprinkle your seasonings–I used salt, pepper, and cayenne pepper to keep it simple.
  6. Cover the pan about half-way so the potatoes can continue to cook. IMG_5313.JPG
  7. After a couple of minutes, check your potatoes to see if it has a little bit of a crispy side; if it does, it’s time to flip them onto another side!
  8. Repeat this process for as long as you want, depending on your preference of how much crispiness you want. I believe I had them cook for at least 10 minutes on the stove while flipping them every few minutes since I really enjoy the crunchy crispy bite 🙂

This recipe is deceptively simple, but OH SO DELICIOUS. This can go great as breakfast “diced home fries/hash browns” or as a side for lunch or dinner. Please go ahead and try this out and see if it’s as amazing for you as it is for me 🙂 Thanks for reading!

ALL PHOTOS ARE ©magnetically aesthetic. Please do not steal, edit, or use these pictures in any way without my permission. Thank you!

Stay connected with me: Pinterest | Instagram ❤