Eggplant and I have a very complicated, long, love-hate relationship. As a kid, I grew up hating eggplant. The gray color. The slimy texture. The bitter-bland taste. The weird smell.It was my Asian kid’s spinach nightmare. As an adult today, I admit I still … Continue reading
So you might’ve mentioned on your Tinder profile you like to hike (max 2 miles), travel (to the nearest pizza joint), work out (once a month…maybe) and cook (order take out), and maybe you might’ve thought this was going to … Continue reading
One more proficiency and I’m pretty much free from the tight reins of school! We had a extraneously long midterm today and I felt like I needed an afternoon break to destress before returning to clinic again. Wednesdays are such … Continue reading
The worst is over. During our 3rd year of school, we have our biggest proficiency called 5 stations. 12 skills. 2 hrs. 1 optometry student sweating bullets. And now I can put it all past me!!! No retakes and no worries (until boards). Whew! I can get back to a healthy eating, sleep and gym schedule again, as well as getting back to doing some real hobbies like baking and sewing. Now it’s a steady schedule of 1 exam/week and clinic. So excited to have a life again!
And now for my return, a recipe for an easy and very fast weekday dinner! I found fingerling potatoes at the dollar store so I had to grab a few of those. They make for a good dinner side dish or breakfast side with eggs. For this recipe, though, you can really use any potato and any type of sausage you want technically. It’s the herbs that give it the flavor. I love using the fresh herbs I grow in pots, and they’re so easy to grow, too! You really just needed some good soil at Home Depot which is $8 for a huge bag (dirt is cheap…big surprise), a pot that can drain and remember to water it everyday. And even if you’re a forgetful person, you can at least grow rosemary which can live for a 1-2 days without water! Fresh herbs turn any simple dish into a hearty spectacular dish. Great way to add flavor when you’re in a rush! My boyfriend is a meat and potatoes kind of guy, so this recipe is also a sneaky way to add veggies and still make it yummy! Enjoy!
Prep time: 20 min, Total time: 30 min
- 1 lb cut potatoes, skin on – I used fingerling, but you can use any kind. Red potatoes would work really well
- 1 lb mix of sweet and spicy Italian sausage (or any sausage of your choice)
- 1 pint of cherry tomatoes
- 1 sliced carrot
- 1/2 chopped onion
- 2 minced garlic cloves
- 1 Tbsp rosemary
- Salt/Fresh ground pepper
- 2-3 stems of Fresh basil (optional)
1. Spray a large skillet with non-stick spray and heat on med-high. Add your sausage and cook until they start to brown on all side.
2. Remove sausage and set aside.
3. Drizzle your skillet with olive oil and add in potatoes, carrots and onion. Cover and stir occasionally for 10 min.
4. When your sausage cools, slice your sausage into 1/2″ pieces.
5. Return sausage to pan. Add in garlic, tomatoes, garlic and rosemary.
6. Cook for another 5 min or until tomatoes are cooked. Salt/pepper to taste (about 1/2 tsp each).
7. Serve with torn pieces of fresh basil on top. Enjoy!
Here’s another favorite of mine for a quick dinner. Not only is it healthy, but definitely some wonderful colors working in there. It’s surprising how one bell pepper can be so filling! Enjoy!
Servings: 3 servings
Prep Time: 10-15 min, Total time: 45 minutes
- 1 cup quinoa
- 2 handfuls of Spinach
- 1/2-3/4 cup corn – frozen or canned corn will work
- 1/2 cup canned black beans – drain and rinse
- 1 1/2 roma tomatoes – diced
- Any kind of shredded/crumbled cheese – feta, shredded mexican, cheddar, ect. Omit if you would like to make it vegan
- 2 tsp Cumin
- Chili powder (optional)
- 3 Bell peppers – washed, tops cut off and seeded
Preheat the oven to 350 degrees.
1. Cook your quinoa as instructed. If you cook it with a chicken or vegetable, it adds a lot of flavor to the quinoa.
2. After the quinoa is done, take it off the heat and slowly mix in 1-2 handfuls of spinach.
3. Dump the quinoa into a large bowl. Add in the corn, beans, tomatoes and cheese. The amounts listed are pretty relative. You can really add as much of each as you want.
4. Mix in the cumin and salt/pepper to taste. Add the chili powder if you want a kick to it.
5. Place your bell peppers into a pan. I like to use an oiled loaf pan so they stand up well.
6. Spoon the quinoa mixture into the each bell pepper. Sprinkle some cheese on top.
7. Bake for about 25 minutes or until the filling is hot. The bell pepper will still have some bite to it.