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Vegetarian

EASY VEGETABLE FRIED RICE

September 20, 2019 by Sarah Baade Leave a Comment

A friend of mine was recently asking about recipes that use frozen vegetables. It occurred to me that I have always used fresh produce in my recipes here. Fresh is great but there are some huge advantages to using frozen veggies when you can. Frozen vegetables are actually less expensive than fresh ones. I did a quick price check at my local grocery store and a bag of fresh broccoli florets was priced at 21c per ounce. Meanwhile, the bag of frozen broccoli florets was priced at 11c per ounce. That is nearly HALF the price! If you’re on a budget, frozen veggies are a great way to get healthy foods on the cheap. Speaking of being budget friendly, frozen vegetables won’t go bad in a few days which means you’re not tossing anything out at the end of the week. You’re getting your money’s worth! Finally, frozen vegetables are already chopped. Let’s be honest, chopping vegetables sometimes takes longer than actually cooking a dish. Precut vegetables are a huge time saver! So, have I convinced you to buy frozen vegetables yes?!

Now, let’s get down to this recipe. I started making fried rice a few years ago because I was simply wanting to use up some leftovers from the fridge. I have a habit of cooking more rice than we need when using it as a side dish.  Rather than tossing out the leftovers or even eating plain rice again later in the week, I chose to repurpose it. The thing about fried rice is that it is actually easy to customize with whatever vegetables or spices are your favorites. Here, I’m giving you a super easy base recipe for vegetable fried rice. From here, feel free to get creative with what you add in. I’d love to hear how you adapt this to make it your own!

Tips

  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Easy Vegetable Fried Rice

An easy base recipe for vegetable fried rice.
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Servings 4

Ingredients
  

  • 1 Tablespoon vegetable oil
  • 2 cups cooked, cold brown rice
  • 1/2 cup frozen peas & carrots
  • 1/2 cup frozen chopped broccoli
  • 1/2 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1/4 teaspoon onion powder
  • 1 Tablespoon tamari sauce or low sodium soy sauce
  • 1 large egg, beaten

Instructions
 

  • Heat vegetable oil in a large pan over medium heat.
  • Add rice and vegetables to the pan and cook until tender. Mix in garlic, sesame oil, onion powder, and tamari sauce.
  • Push rice mixture to one side of the pan. Pour the egg into the other side of the pan and stir with a rubber spatula until curds form. Stir egg into the rice mixture. Add additional tamari sauce if desired.

Notes

  • 4 servings is based on using this recipe as a side dish. If you prefer to use it as your entrée, double the recipe.
  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Filed Under: Dinner, Entree, Side Dish, Sides, Vegetables, Vegetarian Tagged With: Dinner, Easy Dish, Easy Fried Rice, Easy Recipe, Easy Side Dish, Fried Rice, Fried Rice Recipe, Rice, Side Dish, Vegetable Fried Rice, Vegetables, Vegetarian, Vegetarian Recipe

THREE BEAN PITA SANDWICH

August 25, 2019 by Sarah Baade Leave a Comment

The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

  • You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
  • If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.

Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.
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Course Main Course, Salad, Side Dish
Servings 4

Ingredients
  

  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned chickpeas, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 1/2 small cucumber, diced
  • 1/2 small red onion, chopped
  • 1/2 cup radishes, thinly sliced
  • 1 Tablespoon fresh parsley, chopped
  • 1 Tablespoon fresh basil, chopped
  • 1 teaspoon fresh oregano
  • 4 6" whole wheat pita breads, cut in half

For the dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 2 teaspoons tamari sauce or low sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
  • In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
  • When ready to eat, use a slotted spoon to scoop bean salad into pita halves.
Keyword Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

Filed Under: Dairy Free, Lunch, Side Dish, Sides, Uncategorized, Vegan, Vegetables, Vegetarian Tagged With: Beans, Dairy Free, Dairy Free Recipe, Lunch, Lunch Recipe, Pita, Pita Sandwich, Recipe, Sandwich, Sandwich Recipe, Three Bean Pita Sandwich, Vegan, Vegan Recipe, Vegetables, Vegetarian, Vegetarian Recipe

SOUTHWESTERN HASH BROWN WAFFLES

August 4, 2019 by Sarah Baade Leave a Comment

I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
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Course Breakfast
Cuisine American
Servings 8 wedges

Equipment

  • Waffle Iron

Ingredients
  

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions
 

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Keyword Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep

Filed Under: breakfast, Entree, Vegetarian Tagged With: Back to school, Back to school recipe, breakfast, Breakfast Recipe, Easy Breakfast, Easy Recipe, Eggs, Hash Brown Waffles, Hash Browns, Meal Prep, Southwestern Hash Brown Waffles, Waffle Iron, Waffle Recipe, Waffles

KALE SALAD with LEMON VINAIGRETTE

July 31, 2019 by Sarah Baade 2 Comments

What is your go-to when you really don’t want to cook? Maybe I should back up a bit. What are the staples in your fridge or pantry? The items you know you can always make a meal out of in ten minutes or less? My staples include kale (don’t roll your eyes at me), chickpeas, tortillas and eggs. At my laziest, I will toss together a kale salad. The toppings vary as far as which cheese or seeds I might sprinkle on top but I always include chickpeas for protein. My other go-to quick meal option is a breakfast taco. I live in South Texas and down here, there is no room for not loving breakfast tacos.

I get it that there are plenty of people who don’t like kale. Heck, there are plenty to mock it and shout their hate for kale from the rooftops. However, I think those people either haven’t actually tried it OR it wasn’t prepared well for them. In raw form, it can be really tough and fibrous. If the stem isn’t removed, you’ll feel like you’re gnawing on a tree branch. HOWEVER, if prepared well, it is delicious and has lots of nutritional value. At the very least, it is worth trying. If you still don’t like it? Hey, more for me!

Tips

  • I created this recipe as a side salad. However, you can top it with chickpeas, a hard-boiled egg or even grilled chicken to turn it into a meal.
  • To make this recipe go even faster, you can use a store-bought vinaigrette instead of the one I created for this salad.

Kale Salad with Lemon Vinaigrette

My go-to salad recipe – perfect as a side salad or turn it into your main dish.
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Course Salad

Ingredients
  

  • 5 large handfuls kale, destemmed and torn into pieces
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 cup shaved parmesan cheese
  • 2 Tablespoons roasted & salted pepita seeds
  • 1/2 teaspoon crushed red pepper flakes

For the Vinaigrette

  • juice of 1 lemon
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Instructions
 

  • Place kale, lemon zest and salt in a large pan with 1 tablespoon of water. Sauté 2-3 minutes or until kale is bright green and slightly tender. Remove from heat immediately and put kale in a medium bowl.
  • Toss kale with pepitas, parmesan and red pepper flakes until ingredients are evenly distributed.

For the vinaigrette

  • For the vinaigrette: whisk together all ingredients in a small bowl. Drizzle over salad as desired.

Filed Under: Dinner, Recipe, Side Dish, Vegetarian Tagged With: Easy Recipe, easy salad, Healthy Food, Healthy Option, healthy recipe, healthy side dish, kale, kale salad, lemon vinaigrette, Pepitas, salad

VANILLA ALMOND GRANOLA

April 14, 2019 by Sarah Baade Leave a Comment

Vanilla Almond Granola - www.sliceofhoney.com

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

Vanilla Almond Granola - www.sliceofhoney.com

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Vanilla Almond Granola - www.sliceofhoney.com

Vanilla Almond Granola - www.sliceofhoney.com

Tips:

  • If you like a chunkier granola, let it cool completely before stirring it.
  • I like to store my granola in the freezer to keep it fresh and crunchy longer.

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.
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Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 7 servings (1/2 cup)
Calories 383 kcal

Ingredients
  

  • 2 1/2 cups old fashioned oats
  • 1/2 cup sliced almonds
  • 1/2 cup crisp rice cereal
  • 1 Tablespoon chia seeds
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract

Instructions
 

  • Preheat oven to 300F.  
  • In a large bowl, mix all ingredients together. 
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour. Let cool before serving.

Filed Under: breakfast, Brunch, Entree, Snack, Uncategorized, Vegetarian Tagged With: Almonds, breakfast, Breakfast Recipe, Brunch, Brunch Recipe, Food Styling, Granola, Granola Recipe, Homemade, Homemade Granola, Honey, Oats, Vanilla

BROCCOLI CHEESE QUICHE & SWEET POTATO HASH

April 10, 2019 by Sarah Baade 9 Comments

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

I’ve mentioned before that breakfast isn’t typically my thing, but brunch? Brunch is my jam! On the weekends, my husband and I each take a day to sleep in while the other one gets up early with our toddler. First of all, I love this sleep plan because we both end up feeling rested and rejuvenated. Second of all, by the time we are both up for the day it is the perfect time to hit up a restaurant for brunch. Our local favorites tend to give large servings which means leftovers. Leftovers that are absolutely delicious and all of us are eager to dive into during the week. There’s just something about breakfast foods for lunch or dinner that really hits the spot! I’m not alone on this line of thinking, am I?     

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

A typical work day isn’t exactly conducive to brunch. Or is it? Hello meal planning! I was challenged by my friend, Nicolas, over at Blogtastic Food to create a dish that would work well for meal planning. I came up with two recipes to create a mini-brunch that I can take to work. These recipes reheat well which is ideal for this challenge but they are also easy to make. You can cook the sweet potato hash while the quiche is baking so everything is finished at the same time. Once it has all cooled off, pack individual servings into containers so you can grab and go as you head out the door for work during the week.

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

Tips:

  • Blind baking means you are going to partially bake the pie crust before you add the filling. It is worth the extra little bit of effort to blind bake your crust so you don’t end up with a soggy bottom on your quiche.
  • One of the great things about quiche is that you can take the egg base and change out the fillings. You could add ½ cup chopped ham cooked ham or bacon. If broccoli isn’t your thing, toss in some chopped bell peppers instead. Get creative!

Broccoli Cheese Quiche & Sweet Potato Hash - Slice Of Honey

Broccoli Cheese Quiche

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Servings 8 slices

Ingredients
  

  • 1 premade pie crust
  • 8 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup gouda cheese, shredded
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh broccoli florets, chopped

Instructions
 

  • Preheat oven to 375F. Arrange pie crust in a 9.5” pie dish. Line top of pie crust with parchment paper and then fill with dried beans or pie weights. Bake crust for 20 minutes.
  • While crust is baking, beat eggs in a large bowl. Mix in cheeses, cream, salt and pepper. Stir in broccoli. 
  • Once blind bake is finished, pull the crust out of the oven then remove beans/weights and parchment paper. Pour egg mixture into pie crust and return to the oven and bake 40-50 minutes or until egg mixture has set.

Sweet Potato Hash

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Ingredients
  

  • 1 Tablespoon olive oil
  • 1 medium sweet potato, peeled and diced
  • 1/4 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika

Instructions
 

  • Heat olive oil in a large sauté pan over medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and sauté 5 more minutes or until onions start to become transparent. Add bell peppers and spices, sauté an additional 2 minute.

 

For more meal prep ideas, check out the following recipes from the other “meal prep challenge” collaborators. 

 

THAI CHICKEN GREEN CURRY MEAL PREP
https://www.blogtasticfood.com/thai-chicken-green-curry-meal-prep/

MUSHROOM RISOTTO MEAL PREP
https://juliarecipes.com/2019/04/30/mushroom-risotto-meal-prep/comment-page-1/#comment-806

VEGAN MEAL PREP CHILI
https://holistichormonehelp.com/2019/04/24/vegan-meal-prep-chili/

RED LENTIL, TAMARIND & TOMATO SOUP
https://cuisinedeli.com/2019/04/30/red-lentil-tamarind-tomato-soup/

PUMPKIN, RICOTTA AND SAGE PASTA SHELLS
https://itsnotcomplicatedrecipes.com/pumpkin-ricotta-and-sage-pasta-shells/

INSTANT POT ROPA VIEJA FOR MEAL PREP
https://www.hangrywhitemale.com/instant-pot-ropa-vieja-for-meal-prep/

MEAL PREP: GARLIC SHRIMPS SKILLET WITH BULGUR
https://healthylaura.com/dairy-free/meal-prep-garlic-shrimps-skillet-with-bulgur/

EASY MEXICAN LASAGNA
https://realfoodhappyhome.com/easy-mexican-lasagna/

MAKE AHEAD MEAL PREP MINI FRITTATAS IN MUFFIN TINS
https://www.31daily.com/make-ahead-meal-prep-mini-frittatas-in-muffin-tins/

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}
https://www.mealswithmaggie.com/instant-pot-stuffed-peppers/

Filed Under: Baking, breakfast, Brunch, Entree, Side Dish, Sides, Uncategorized, Vegetables, Vegetarian Tagged With: Broccoli, Brunch, Brunch Recipe, Eggs, Meal Prep, Quiche, Sweet Potato, Vegan Recipe, Vegetables, Vegetarian

CELEBRATION PANCAKES

March 28, 2019 by Sarah Baade 3 Comments

Celebration Pancakes - Slice Of Honey

When I was a kid, my dad would get up early and make a hot breakfast for us every day. I didn’t realize how lucky I was until I talked to a friend at school who said her mom just had a variety of cereal to choose from each morning. Here’s the thing though, I rarely ate it. It was always delicious but I’ve never been much of an early morning breakfast person. I just didn’t wake up hungry; I needed to be up for a couple of hours before I was ready to eat. Now that I’m a mom myself, I have an extra appreciation for Dad’s cooking. He could whip up biscuits and sausage gravy, scrambled eggs, pancakes… all the traditional breakfast items. He also taught me that pancakes freeze really well. He would make a huge batch all at once and freeze half of them for us to eat later on. I still do this every time I make pancakes. I love being able to heat up homemade pancakes from the freezer whenever I’m craving breakfast or just don’t have the energy to cook.

Celebration Pancakes - Slice Of Honey

Let me start by saying there is a special place in my culinary heart for pancake mixes – “just add water”. However, there are days when I have run out of pancake mix and don’t want to run to the store for that one single item. The beauty of homemade pancakes is that you probably already have all of the ingredients in your kitchen. We only need the basics here and you can still end up with super fluffy pancakes. On an extra special day such as a birthday or your kid aced a test or maybe your spouse got a promotion, take things up a notch and add sprinkles. I’ve said it before and I’ll say it again, sprinkles bring joy! And yes, in my house, sprinkles are just as much a pantry staple as flour or sugar. You never know when you’ll want to spark a little extra joy so just keep those rainbow sprinkles stocked at all times!

Celebration Pancakes - Slice Of Honey

Tips:

  • Definitely melt the butter before you start mixing any ingredients. This will allow it to cool before you add the eggs so that you don’t end up with a scrambled egg batter.
  • Keep the heat on medium to medium low. I know it is tempting to crank it up to get things cooking faster but you’ll just end up with pancakes that are burnt on the outside and raw on the inside.

CELEBRATION PANCAKES

Homemade pancakes with a little extra joy.
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Servings 12 pancakes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 4 Tablespoons unsalted butter, melted and cooled
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1/4 cup rainbow jimmies/sprinkles
  • Optional toppings: butter, maple syrup, whipped cream, more sprinkles

Instructions
 

  • Heat a lightly oiled griddle over medium heat.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Stir in the melted butter, milk and vanilla. Stir in the egg and then the sprinkles. 
  • Scoop about a ¼ cup of batter onto the heated griddle. Depending on the size of your griddle, you can make more than one pancake at a time. Cook until batter starts to bubble on top and bottom is golden brown. Flip and continue cooking until the second side is also golden brown (about 1 minute). Remove from griddle and continue this process until all batter is used.

Filed Under: breakfast, Brunch, Recipe, Uncategorized, Vegetarian Tagged With: breakfast, Breakfast Recipe, Brunch, Brunch Recipe, Celebration, Homemade Pancakes, Pancakes, Recipe, Sprinkles

SWEET TURMERIC ROASTED VEGETABLES

March 4, 2019 by Sarah Baade 3 Comments

Sweet Turmeric Roasted Vegetables - Slice Of Honey Blog

Throughout college I spent my summers working at YMCA residential summer camps. While working at Camp Cosby, we would have snacks for the staff who had a little time off in the evenings. Leftover desserts from dinner, potato chips, I even learned to love cheesy toast (literally just sandwich bread with a slice of cheese on it, toasted up in the oven). Since my specialty in the kitchen was baking, I made a blackberry cobbler one evening – made from fresh blackberries we had picked that week. It was such a treat to have a made from scratch dessert but it wasn’t the most impressive snack we had that summer. There were two staff members from New Orleans who whipped up some fried chicken for us like it was no big deal. I watched them gathering spices and I was amazed by how they knew exactly what they needed and/or knew which spices would go well together. I had never seen someone my own age put a dish together like that without a recipe. Not only that, it was some of the best fried chicken I’ve ever had.

Sweet Turmeric Roasted Vegetables - Slice Of Honey Blog

Fast forward 15+ years and I’ve become more confident in exploring spices and using my pantry to the best of my ability. I love roasting vegetables but I’ve been needing to get out of a flavor rut with them. I’ve been wanting to try and incorporate turmeric so I just went for it, adding some additional spices and a little bit of honey. Guys, I shamelessly ate the ENTIRE pan of vegetables!!! Sure, these experiments don’t always turn out on a first go or even a fifth go but when they do it totally makes up for the frustrating moments that can happen in the kitchen. I hope you are encouraged by this recipe to explore your pantry or spice rack and try something new.

SWEET TURMERIC ROASTED VEGETABLES

Sarah Baade
Lightly sweetened with spices and honey, you'll love these roasted vegetables!
Print Recipe Pin Recipe
Course Side Dish

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 3 carrots, peeled and cut into 1/2" slices
  • 1 Tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons honey
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 400°F.
  • Place cauliflower and carrots in a large bowl and drizzle with olive oil. Stir until vegetables are evenly coated with oil.
  • In a small bowl, mix turmeric, cinnamon, coriander and black pepper. Add spices to vegetables and stir until evenly coated. Spread vegetable mixture onto a sheet pan and roast in the oven for 20 minutes or until vegetables are for tender, stirring halfway through cooking.
  • Drizzle vegetables with honey and sprinkle with sesame seeds.
Keyword Roasted Vegetables, Sweet Turmeric Roasted Vegetables, Turmeric, Vegetables

Filed Under: Recipe, Side Dish, Sides, Uncategorized, Vegetables, Vegetarian Tagged With: Easy Recipe, Easy Side Dish, eat healthy, Healthy Food, healthy side dish, Side Dish, Vegetables, Vegetarian, Vegetarian Recipe

CAULIFLOWER TACOS

February 16, 2019 by Sarah Baade 5 Comments

Cauliflower Tacos - Slice Of Honey Blog

I know it might seem a little cliché to be making tacos when I’m based out of Texas but seriously, guys… TACOS!!! Who cares about clichés when a dish this delicious is on the line?!? Plus, it’s not like tacos are exclusive to this part of the country. During my first year of graduate school, my roommate and I would make tacos every week and any time we had guests over for dinner. I would always give our guests the same speech. “Tacos are a personal experience. We are providing you with options for your toppings but, please, create your tacos to your own liking.” I was always fascinated to see which toppings people would pile and which toppings would get skipped over.

Cauliflower Tacos - Slice Of Honey Blog

I’ve come across several delicious cauliflower taco recipes out there but all of them are made with florets which don’t give me that traditional taco texture I’m looking for. By using finely chopped cauliflower, I was able to achieve a texture and appearance that is more similar to ground meat. Honestly, even when I brought this to work as leftovers, my colleagues commented that it looked like meat. While I still think taco toppings are a personal experience, I would encourage you to add some black beans or pinto beans for added protein into this dish.

Cauliflower Tacos - Slice Of Honey Blog

Tips:

  • This taco filling has a bit of heat to it. To reduce the heat, leave out the cayenne pepper.
  • If you plan to top your tacos with the creamy avocado sauce, you can make it the day before and refrigerate until ready to use.

Cauliflower Tacos

A new take on cauliflower tacos - your family won't even notice these tacos are vegetarian.
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Servings 8 tacos

Ingredients
  

For the Tacos

  • 8 corn or flour tortillas
  • 2 Tablespoons olive oil
  • 14 oz bag finely chopped cauliflower
  • 1/2 small yellow onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Optional toppings:lettuce, shredded cheddar cheese, black beans, red bell peppers, diced tomatoes, salsa, creamy avocado sauce (see recipe below)

Creamy Avocado Sauce

  • 2 small avocados, halved, seeded and peeled
  • 1/4 cup plain Greek yogurt
  • juice of 1 lime
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

For the Tacos

  • Heat oven to lowest temperature possible. Wrap tortillas in foil and place in oven to warm while cooking the cauliflower mixture.
    In a large pan over, medium heat, add cauliflower and onion. Stirring occasionally, cook until softened. Add minced garlic and cook for another minute. Stir in spices. Serve in tortillas with desired toppings.

Creamy Avocado Sauce

  • Put all ingredients in a blender and blend until fully combined.

Cauliflower Tacos - Slice Of Honey Blog

Filed Under: Dinner, Entree, Recipe, Uncategorized, Vegetables, Vegetarian Tagged With: Cauliflower, Cauliflower Tacos, Dinner, Dinner Recipe, Recipe, Tacos, Vegetarian, Vegetarian Recipe, Vegetarian Tacos

PEANUT BUTTER CUT-OUT COOKIES

February 9, 2019 by Sarah Baade 4 Comments

In high school I was known for being the girl who was nice to everyone. Not a bad thing to be known for but that doesn’t necessarily make a girl particularly popular. Most people knew who I was and which activities I was involved in. I had a solid couple of groups of friends but I certainly wasn’t getting invited to any big parties on the weekends. In fact, the one time did attend a party with the popular kids, I found the scene to be boring and didn’t understand what the draw was. The get-togethers that stand out in my mind are actually almost juvenile. One of my friends would invite a few of us over at Easter and Valentine’s Day for cookie decorating. Her mom was the one who actually wanted her to host these decorating parties, my friend might have even been embarrassed to have us over for cookies and hot chocolate. I hope she looks back at it as fondly as I do though. I remember there being tons of cookies, tons of frosting, tons of sprinkles, and tons of laughter. There was no pressure to impress boys or to do something that might get us into trouble. It was just pure fun. I’m hoping my daughter will want to host similar parties as she grows up.

Peanut Butter Cut-Out Cookies - Slice of Honey Blog

As I’ve gotten older, I still occasionally spend days decorating cookies but I’ve expanded beyond sugar cookies. Over the past few years I’ve favored gingerbread but February doesn’t exactly feel like gingerbread season. The cooler temperatures still have me thinking deep flavors – I’m just not quite ready for light floral/spring flavors. With Valentine’s Day coming up I still wanted to incorporate chocolate without making it the main event. What could pair better with chocolate than peanut butter?! So, I’ve created peanut butter cut-out cookies. The flavor is traditional but they are just as fun to decorate as a sugar cookie.

Peanut Butter Cut-Out Cookies - Slice of Honey Blog

Tips:

  • While you don’t have to refrigerate this dough before rolling and cutting it, you can if you want to. Feel free to make the dough a day ahead, wrap it in plastic wrap and then chill in the fridge. Just be sure to pull it out and get it back to room temperature before rolling it.
  • I know it can be tempting to dunk the entire cookie in chocolate but try to show some restraint. Honestly, if you cover more than about half of the cookie, the chocolate will overwhelm the peanut butter flavor.

Peanut butter cookies dipped in dark chocolate – the perfect cut-out cookie for Valentine’s Day.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 36 Cookies

Ingredients
  

  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups creamy style peanut butter
  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 10 oz dark chocolate melting wafers
  • variety of sprinkles for decorating (optional)

Instructions
 

  • Preheat oven to 350F. 
    In a medium bowl, whisk together the flour, baking powder and salt then set aside. 
    In a large mixing bowl, beat peanut butter, butter, white sugar and brown sugar until smooth. 
    Beat in eggs and vanilla. 
    Gradually stir in flour mixture. 
    Once flour is fully incorporated, place 1/3 of the dough between two sheets of plastic wrap and roll to ¼” thick. 
    Remove top layer of plastic wrap and cut dough with cookie cutters. 
    Bake on a parchment lined sheet pan for 11-13 minutes or until edges start to brown. 
    Cool cookies completely before decorating. 
    Melt chocolate wafers according to package. 
    Dip cookies in chocolate then add sprinkles as desired. Alternatively, drizzle chocolate over cookies.
Peanut Butter Cut-Out Cookies - Slice of Honey Blog

Filed Under: Chocolate, Cookies, Dessert, Recipe, Uncategorized, Vegetarian Tagged With: Cookie Recipe, Cookies, Cut-Out Cookies, Dessert, Homemade Cookies, Peanut Butter, Peanut Butter Cookies, Sprinkles

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