It’s actually pretty easy to make Lentil Soup, so let’s start with the ingredients! The size of the dish will depend on how large you want to make it. I did a lot of food so we can eat leftovers for a few days.

• one bag of green or brown lentils (I used organic green lentils)
• 2 medium potatoes (based on your preference)
• 2 large carrots
• 1 green pepper
• 2 small onions or ½ large onion (I used ½ large yellow onion)
• 1 lbs of ground beef
• 2 spoonfuls of vegetable oil (or your choice of cooking oil)
• salt
• pepper
• garlic powder
• cilantro
• choice of seasoning for the ground beef (I used parsley, paprika, onion powder too)
• optional: rice, chick peas

The Pot

This will be a multitasking type of recipe. So you’ll be using two different size pots/pans. They’ll overlap at one point, so just be ready! To clean the lentils, I used a strainer to make life a little easier. Grab a large pot and boil water to the halfway mark of the whole pot. Leave the lentils in the pot at LOW to MEDIUM temperature.

Peel the Potatoes

Grab both potatoes and peel off the skin. Cut them into little squares and add them to the pot of lentils. TIP: Potatoes usually takes long to cook, so it’s a good idea to always do those first and leave it in the pot while you multitask onto the next one. Leave the potatoes with the lentils at a LOW temperature. (Mine was out of 10, so I left it at the 3 mark). Add a spoonful of salt (and mix) before moving onto the next step!

FUTURE TIP: If throughout your cooking session, you see the lentils with the potatoes drying up, you can add half a cup of water. I didn’t add more than that because you’ll end up filling the pot with all the ingredients in your pan. So you don’t want it to overflow.

Adding Veggies and Protein

With the pan on the side, add two spoonfuls of vegetable oil (or your choice of cooking oil). As you chop the carrots, green pepper, and onion- add it to the pan. Peel and cut both carrot sticks. Cut the green pepper and take the seeds out. Chop the onion. You can either chop everything small or leave them to the size you prefer. It’ll taste good either way!

Once you’re done adding the vegetables to the pan, add the ground beef little by little. I added it in two pieces because I didn’t want to overflow my pot/pan. Season your ground beef! Now’s the time to add your flavor to it! I used salt, pepper, parsley, paprika, onion powder, and garlic powder. Cook everything at MEDIUM in the pan until the beef is a soft brown color.

Stir It Up and EAT!

Add the beef, carrots, pepper, and onion to the pot of lentils and potatoes. Stir everything! Add your last touch of cilantro and stir until you think everything is mixed well. Shut the oven off and you’re ready to serve!

TIP: Depending on how you like your soups, you can add more water or not. Some people like the thick taste of the lentils with all other ingredients, while others prefer it more soup-like. BOTH taste amazing! If you want to add more flavor, you can also bring in rice and chick peas.

We love our fresh homemade lentil soup right out of the pot, but I think eating it the next day adds an even richer taste. I add a little water to mix with the texture and more salt- depending on how you adjust to your taste buds. You can serve it with cilantro on top and make it cute!

Enjoy your Homemade Lentil Soup and let me know what you think!! If you’re interested in a short video, I created something for all my visual learners to view too!

I’ve been working on other recipes for the month of April to spice up my recipes page. Here’s It’s Tuna for Me, Making Green Juice, and Zucchini Sliders.

The post How to Make Homemade Lentil Soup appeared first on Plane and Cheesy.

Krispie Treats

I grabbed a small bowl before I used up the whole bag of marshmallows. Luckily, I did a test run first and THANK GOD! Never put a small bowl of marshmallows for a minute in the microwave. Literally exploded. On the bright side, I had marshmallows left over to try again. I added two other handfuls and added 20 seconds each time. I had a close eye in the microwave in case something happened. Side note: the marshmallow dries up REALLY fast. So be quick with the krispie treats.

I added the krispies to the small bowl and mixed them quickly. Might get a little messy! But it was so fun to make and much more fun to eat.

Once a foodie, Always a foodie!

Yogurt Popsicles

First of all, SO GOOD! I made it so simple because I just wanted a quick snack but ice cream style. I put strawberry or banana/strawberry yogurt in each hole with one or two thin slices of strawberries each.

I left it in the freezer for about three hours and they were ready to share! You can probably make them with any ingredients but something mushy felt way easier than just liquid. So my base was yogurt! Maybe the video would be a little easier to see the process.

I used these cute silicone flower look alike to make the popsicles.

Sour Grapes

Sour, Sweet, GRAPES! It’s like a healthier version of sour patch and it has the same texture, thanks to the sugar. All you need is to cut some green grapes in half, add lime juice and dip them around in sugar. I used white sugar because brown sugar would not have stuck as easily.

Homemade Natural Fruit Roll Up

The steps are so easy and simple to complete this recipe. Grab strawberries, mango and kiwi. Blend it separate. Trust me, it’ll look aesthetically pleasing when you do the next step. Grab a rectangular pan and place parchment paper onto it. Spread the smoothie looking fruits onto it. Make it look tasty. Add a few squirts of honey, or two teaspoons. And place in the oven at 170F degrees for 3 hours.

Being a kid is the best part about growing up, but I think eating so many kinds of foods and snacks is a real tease into the adult world. Count me in for more calories!!!

Note from Mel: This is an affiliate link, which means I’ll get paid a small commission (at no cost to you), if you click on the link and purchase the vendor’s service. Thanks!

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It’s the Tuna for me

On-The-Go: Tuna Avocado Bowl

Ingredients:

• 1 avocado
• Slice of lemon
• 2 teaspoons of cilantro
• 2 teaspoons of tuna bits
• 4 half cut grape tomatoes
• 4 slices of avocado

How to:

• Cut the avocado in half
• Grab a spoon and dish the avocado out of its shell
• Add grape tomatoes in the bottom, add tuna bits
• Slice the avocado, squeeze lemon
• Add parsley for flavor

Entrée: Tuna Stuffed Bell Pepper

Ingredients:

• 1 Tuna
• Seasoning: oregano, pepper
• 1 red bell pepper
• 1 green onion
• Shredded cheese

How to:

• Turn oven on for 375 degrees
• Sprinkle the tuna with oregano and pepper
• Set a timer for 25 minutes

• Cut red bell pepper in quarters or halves
• Cut and sprinkle green onions pieces
• Add sliced tuna to the red bell peppers
• Place shredded or any type of cheese
• Optional: for a cheesier flavor, place in microwave for 15 seconds, so the cheese melts

What about the Salmon?

On-The-Go: Salmon Wraps

Ingredients:

• 1 Salmon
• Seasoning: Adobo, salt, pepper
• 3 Curly Mustard Lettuce slices
• A handful of grape tomatoes
• 2 slices of lemon

How to:

• Cook the salmon at 375 degrees
• Sprinkle the Adobo, salt and pepper seasoning
• Set timer for 10 minutes

• Place the curly mustard lettuce
• Add the fish on the lettuce
• Add a handful of grape tomatoes
• Add the slices of lemon

Entrée: 2 Fish, 1 Healthy Dish

Ingredients:

• 1 salmon
• 1 tuna
• ⅓ cup of dill
• 1 teaspoon of butter
• 1 cup of vegetables

How to:

• Set oven for 385 degrees
• Butter the pan
• Add dill on the pan so the salmon and tuna can cook with flavor
• Set timer for 9 minutes

• Grill vegetables on the side

But really, the Mahi Mahi

On-The-Go: Mahi Mahi Fish Appetizer

Ingredients:

• 1 Mahi Mahi fish
• 1 slice of pita bread
• Seasoning: Adobo, salt, pepper, parsley
• Choice of cheese: provolone
• Handful of grape tomatoes

How to:

• Cook the Mahi Mahi fish at 375 degrees
• Sprinkle the seasoning
• Set timer for 10 minutes

• Microwave the pita bread for 20 seconds
• Cut your choice of cheese, I did provolone
• Add sliced grape tomatoes
• Add bits of parsley

Entrée: Blackened Mahi Mahi

Ingredients:

• 1 Mahi Mahi fish
• 1 teaspoon of butter
• Seasoning: ginger, paprika, ground pepper, cayenne pepper, thyme
• Handful of green and black grapes
• 1 slice of lemon

How to:

• Add the teaspoon of butter to the pan
• Cook the Mahi Mahi fish
• Tip: leave on both sides for 2 minutes each
• Sprinkle the seasoning

• Add a slice of lemon

I would love to know if you tried to follow any recipe at your humble abode! I can’t wait to see what you’ve done with your master pieces.

If you’re interested in other homemade fish recipes with Miami Fit Fish products, I also worked on other foodies. And I have some videos that would help for your visual needs- Tuna, Salmon or Mahi Mahi?

Collaborating with Miami Fit Fish was a dream. Their fish are extremely fresh, they’re reliable and they truly know how to make the customer happy. ALSO-

They’re shipping nationwide!

Grab your fish packages and start cookin’ away!

The post I Wanted to Cook Something Fishy appeared first on Plane and Cheesy.

I ONLY remember the pumpkin seeds though.

Let’s talk pre-pumpkin seeds though, because apparently picking out a pumpkin is crucial. Depends on the design you want, how long it’s been outside, basically choosing the perfect pumpkin might be a little overwhelming for your first few times. Thankfully I did it with friends. Disclaimer: We like to take pictures without our masks just to savor the moment. But trust me, we were social distancing in the big farm field too!

I want to share some farms that have truly been covid friendly, following all guidelines and that I’ve been recommended as well. I went to a few myself, because it’s an experience I don’t get to have in Miami like people do here.

• Kroll’s Fall Harvest Farm
• Kuipers Family Farm
• Jonamac Orchard
• Von Bergen’s Country Market

Fast forward to 24 years old, because GUYS I carved my first pumpkin by myself!

Let’s get to work! TIP from my boyfriend’s sister: cut the hole in the bottom rather than the top because as days pass, the pumpkin starts caving in from the top and it starts looking unappealing.

Take all the seeds out or as many as you can. Start grabbing on the gunk. It’s crucial to take out because you want a clean pumpkin when you create your design. I borrowed the tools to create the design, cut and shape. But if you’re interested in the tools, I’ve got some up my sleeve that can help!

Voilà! I carved my first basic pumpkin!

Onto the next adventure… pumpkin seeds!

I would dump the seeds in a bowl with water, so the gunk sinks. I personally left the bowl out overnight, but I’m sure you can clean and damp the pumpkin seeds until the gunk is off too. TIP: I left the pumpkin seeds on a towel until they were completely dry.

Everyone has different taste buds, but mine just so happen to enjoy cinnamon and sugar all in one. With a touch of simple cinnamon-tasting ingredients and steps, these pumpkin seeds will taste beautiful!

• 2 cups of pumpkin seeds
• 2 tablespoons of butter
• 2 sugar cubes or tablespoons
• 1 ½ teaspoons of ground cinnamon

Place the pumpkin seeds on an aluminum sheet on the pan and add in the oven at 325°F for 20 minutes.

I had a blast with the full experience- picking the perfect pumpkin, carving it and remaking my kindergarten pumpkin seeds!

The post The Last Time I ate Pumpkin Seeds was in Kindergarten appeared first on Plane and Cheesy.

One of my brother’s friends recently opened his own family business called Miami Fit Fish. We had so much fun using their fresh tuna and salmon for sushi and ceviche.

It’s RICE to meet you!

If you want to follow along the experience, I did a step by step in this sushi masterpiece. After the process, we chopped up the tuna and salmon with the rest of the ingredients!

For this sushi dish, we used:

• 1 tuna
• 1 salmon
• 1 avocado
• ½ a cucumber
• 1 bag of crab meat
• on the side: soy sauce
• on the side: spicy mayo
• Sticky rice
• Seaweed

Time for Some Ceviche

We have an interesting ingredient that went very well with the ceviche! Can you guess what it is before reading it?

Check out the ingredients:

• 1 tuna
• 4 tablespoons of lime juice
• 1 medium onion
• 2 small tomatoes 
• ½ bag of crab meat
• optional: yellow mango slices

We get impatient too. While mango season is still here, don’t be scared to try it with your homemade ceviche.

Chop up all the ingredients into small squares. Add them into a large bowl and prepare to serve. Keep in mind that some people prefer more flavor, so adding lime juice can help with that.

I was really excited to create these homemade fish recipes with Miami Fit Fish because they provided amazing quality tuna and salmon. We had such a great experience!

If you’re interested in checking out their site for more information on how to order your fresh fish, don’t hesitate! If you have any questions, please let me know in the comments below.

The post A Few Ways to Make Fish Dishes appeared first on Plane and Cheesy.

It’s Mango Season!!!

I’ve come up with a few very easy ideas if you have a surplus of mangos or just want to purchase them. Which reminds me… if you need some ideas of where to get mangos from: they sell them on street corners, ask your co-workers to share their wealth, grab them from your neighbor’s yard or even Costco sells them.

Let’s begin!

MANGO SALSA

Ingredients

• 3 ripe mangos
• 1 medium red bell pepper
• ½ cup of chopped red onion
• ¼ cup of fresh cilantro leaves
• ½ a jalapeño (depending on how much spice you prefer)
• 1 large lime
• ¼ teaspoon of salt

Chop or slice all the ingredients. Mix it all together and eat it with chips. I would recommend Pita Chips to really absorb the flavor, but Tostitos works too!

MANGO SMOOTHIES

Ingredients

• Mango
• Pineapple
• Spinach

While it may come out more green than orange, it is still very good! Side note: It’s not included in the videos, but still very easy to make. All you have to do is blend! The ingredients have a very tropical vibe and you are basically set for your next pool day!

MANGO MOJITO

Ingredients

• 1 lime
• 1/3 mango puree
• 5 mint leaves
• 15 oz of club soda
• Ice cubes
• 3 oz of rum (for each tall glass)

Cut the mangos into slices and blend them! Use a shaker for a couple of ice cubes, club soda, chopped mint leaves, blended mangos, and your choice of [white] rum. Shake, shake, shake! It will probably explode like it did for me, so be careful. Pour it into a glass, squeeze the lime, and make it pretty!

MANGO COBBLER

Ingredients

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 2 cups of [brown] sugar
• 1 teaspoon of salt
• 1 cup of [2%] milk
• 4 cups of fresh mango slices
• 1 tablespoon of lemon juice
• Optional: cinnamon powder

Prepare the oven at 375 degrees. Mix the all-purpose flour, baking powder, salt, 1 cup of [brown] sugar, and milk. I used brown sugar, but you can also use white sugar if that is what you prefer. Butter a 13 x 9-inch pan and then add the watered-down mix. Let it sit while you work on the mango topping. 

Grab a pot. Add the lime juice, mango slices, and 1 cup of [brown] sugar. Wait until it boils. I honestly did not think just a tablespoon of lime juice would get it started, but be confident! Stir constantly, so all the ingredients mix well.

Add the mango topping to the 13 x 9-inch pan. Optional: Sprinkle cinnamon powder on top before placing it into the preheated oven. Leave it for 45 minutes.

VOILA!

It serves so well with vanilla ice cream. When you serve it warm, it melts with the ice cream and becomes a yummy goodness. Enjoy with a few friends and family! It is also a perfect welcome recipe when you are entering someone’s house for the first time or just want to share it with your co-workers.

CHECK OUT THE MANGO SZN VIDEO HERE!

I hope you have had fun making it, as much as I had! Mango season is the absolute best in Miami, but it is also a family favorite… so I might be biased! Do you relate?

P.S. Tag me if you try today’s #FoodieFridays! I would love to share your masterpiece!

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