Tag Archives: vegetables

Tortellini Soup

Good lord, did this day get away from me. How is it 5:30PM? How??

Anyway. I was going to call this “I’m Sick Soup,” but then I didn’t want to make anybody think that the soup was what made me sick.

And it’s definitely a good thing I’m not calling this “Food Poisoning Soup,” right?

To be clear, the soup didn’t give me food poisoning. A stupid, awful, frozen meal that I left out for way too long did.

This soup is what made me feel better.

But… let’s stop talking about food poisoning in a recipe post, shall we?

Anyway, this soup is great. It’s easy. It’s literally “dump it all in a pot” easy. My favorite kind of recipe these days.

And I got all of the ingredients at Target because I simply didn’t have it in me to go grocery shopping anywhere else.

Tortellini Soup

makes 4-6 servings


  • 2 16-oz cans vegetable broth
  • 1 26-oz can condensed tomato soup
  • 1 26-oz can-full of water
  • 1 package Buitoni (or whatever) whole wheat tortellini
  • 1 can white kidney beans
  • 3 cups frozen mixed vegetable (I used peas/ carrots/ green beans)
  • 2 cups frozen chopped spinach
  • 2 tsp Italian spice blend (parsley/ rosemary/ thyme)
  • 3/4 tsp garlic powder
  • 1/2 cup shredded parmesan/ romano cheese (plus more to top with)


Bring vegetable broth, condensed tomato soup and water to a boil.

Add tortellini, mixed vegetables, spinach, Italian spice blend and garlic powder and cook for 8-11 minutes over high heat (until tortellini is cooked through).

Add cheese and cook for another minute or so more.

Serve, topped with a little more cheese if you know what’s good for you. ­čśë

Almost as easy from soup from a can — just a little fresher!

Enjoy. ­čÖé



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Quinoa White Bean Chili

I’ve actually been sitting on this recipe for a while now.

That’s really quite selfish of me. I’m sorry. Because, honestly, this recipe is really very good.

But, hey, I’m sharing it now, right?

So you can’t really be mad at me.

(If I had a new and awkward picture of myself, this is exactly where I would say, “Plus, you can’t be mad at a face like this!” Alas, I have no such picture… so really, I’m not sure why I bothered with this tangent. Annnnnyway….)

My friend Lauren and I made this dish over a month ago. We got it from Clean Eating Magazine. You can find the original recipe here, but we changed it pretty drastically — and, to be honest, we did so because the original was pretty bland.

Quinoa White Bean Chili

makes 5-6 servings


  • 1/2 cup uncooked quinoa
  • 4 cups water
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 2 15-oz cans white beans
  • 1 16-0z can fire-roasted diced tomatoes
  • 2 tbs chili powder
  • 1 tsp smoked paprika powder
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 6 cups fresh chopped spinach
  • grated parmesan to taste (or, if you’re Vegan, don’t)


In a large pot, combine quinoa and water and cooke over high heat. Bring to a boil and reduce heat to low. Cover tightly and simmer for 15 minutes.

Add bell peppers, beans, diced tomatoes, chili powder, paprika, garlic powder, cumin and oregano to pot. Bring to a simmer and cook, uncovered, for about 10 minutes.

When chili has thickened and the quinoa has a white halo-like appearance, stir in spinach and cook for one more minute, until the spinach has just wilted.

Serve topped with fresh grated parmesan.

And no,┬á you totally do not have to serve it in a glass jar…

But isn’t it pretty like that?



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Lazy Girl’s Lentil Chili

Boy, do I have an easy dish for you today!

I call this the “lazy girl’s” lentil chili because it’s made entirely of ingredients that are already basically prepared for you.


All you really have to do is dump everything into a pot together. And, I mean, does it get much easier than that?

No. The answer is no. Not unless you’re making a frozen meal, but this can be passed off as homemade, you can control the sodium levels, and it’s preservative-free! Hooray!

This dish is a good, very healthy meal to have at the ready for busy girls (Not just lazy girls! Maybe I should change the name…) who don’t have time to prepare lunches every day before work. All you have to do is throw this dish in some tupperware and you have individual, microwave-ready meals.

Lazy Girl’s Lentil Chili

makes 5-6 servings


  • 1 package TJ’s prepared lentils
  • 1 package frozen rustica carrots
  • 1 package frozen yellow & green wax beans
  • 1 can diced tomatoes (16 oz)
  • 2 cups frozen corn
  • 1/2 cup BBQ sauce (despite the picture, I actually used Annie’s organic BBQ sauce)
  • 1/2 cup water
  • 2 tbs ground chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper powder
  • salt & pepper to taste
  • sour cream or greek yogurt (optional)
  • low-fat shredded cheddar (or other) cheese (optional)


I wasn’t kidding. This couldn’t be easier.


Dump all of the ingredients into a pot. Bring to a boil. Let simmer for about 20-25 minutes.

Top with a dollop of sour cream/ greek yogurt and┬á low-fat shredded cheddar cheese if you like. You should. Unless you’re vegan… since this meal is otherwise vegan!

I know, right? You’re welcome.

Don’t tell me eating healthy is hard!

Leave a comment

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Thanksgiving Recipe: Maple Acorn Squash

So, for Friendsgiving, AKA Thanksgiving #1 of 2011, I made two things. One of them was a batch of Praline Spice Cookies, which I will post tomorrow.

The other was Maple Acorn Squash, which is a recipe that comes from my mom and my childhood.

As I’m sure you know, anything that tastes like your childhood tastes like comfort and memories — unless your mom was a bad cook, in which case, I’m sorry… but I can’t relate. My mom is an amazing cook.

I like to think I get that from her.

Anyway, this recipe, in theory, is incredible easy. In fact, it has very few ingredients and very few steps. The only thing I will say as a point against it is that some of the steps are fairly labor-intensive.

Those labor intensive steps are the ones in which you A) wear your arm out while trying to saw the damn squash in half and B) wear your arm out while scooping the hot squash out.

I want you to know how terribly difficult it was to not make a TWSS joke there. I’m still trying.


Let’s get to the recipe, shall we?

Maple Acorn Squash

makes enough for side dish servings for 10-15 people


  • 4 acorn squash
  • nonstick spray such as Olive Oil spray or Coconut Oil Spray
  • 2 tbs butter
  • 1/4 cup pure maple syrup
  • salt to taste
  • 1/2 cup – 3/4 cup Pecan Pralines


Preheat oven to 375 degrees.

Cut each of the squash in half, Or, if you’re like me, have your roommate (or boyfriend, or man-friend, or, you know, brother) do it.

Spray a baking sheet with nonstick spray.

Scoop the seeds out of each acorn squash half.

Place acorn squash halves flesh side-down on baking sheets. Spray halves (skin-side) with nonstick spray.

Bake squash halves for one hour.

Take squash out of oven and scoop flesh out into a large bowl.

Add maple syrup and butter, then add salt to taste (start with a sprinkle and add until you feel satisfied).

Using an electric mixer, mix until thoroughly combined.

Sprinkle pecan pralines on top, arrange in a circle, mix in, or cover the top. (I kind of did all of the above. No big deal.)

That’s it! Enjoy. This is actually a really lovely and inexpensive dish to make for Thanksgiving!


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Dinner @ 6

Today brings, perhaps, one of the coolest and most important things I’ve ever done on Kaitlin With Honey.

I know — big statement, right? And what does that have to do with that dish above?

I’ll get to that in a second. ­čÖé First, I want to give you a head’s up that you have a chance to win $100 through this post. You know, no big deal or anything. But you have to read this post first (it’s totally worth it)!

As a member of Foodbuzz, I get invited to do and try a bunch of really exciting things. This, however, takes the cake (Though… no, I did not make cake. What a tease.). I was selected as one of twenty bloggers to participate in Dinner @ 6, a competition held by Foodbuzz and American Express which involves creating a dinner out of six ingredients and six ingredients only (other than salt, pepper, oil and water). Feel free to visit the complete set of official rules if you want more information.

We’re judged on the following:

  • Creativity/Originality of Submission (33%);
  • Tastiness and Appearance of Submission (33%); and
  • Submission created with only six (6) ingredients (34%)

Now, for my submission!

I thought for a long time about what dinner I wanted to create and what ingredients I wanted to use. Believe me when I say that I changed my list of ingredients at least ten times, changing one ingredient at a time and sometimes overhauling my entire idea only to come full circle later. One or two of these recipe-changing incidents may or may not have occurred at 2:00 in the morning, after having woken up with some inspiration.

I know. I’m crazy. It’s cool. We can call it dedication.

My own criteria for my submission:

  • It had to be interesting;
  • It had to pack a lot of flavor;
  • It had to be colorful;
  • I wanted three different components;
  • It had to be accessible to anyone who wanted to make it;
  • It had to be healthy; and
  • ┬á…It had to be something you’d find on Kaitlin With Honey even without the competition at hand.

So, again, we got to use some ingredients without counting them amongst our six.

I used salt, pepper, water and two different kinds of oils — olive and coconut.

And then — drum roll, please! — I chose my six lucky ingredients.

Because there are so few ingredients involved, the recipes are actually pretty simple.


Maple-Chili Pepper Glazed Salmon

makes four (4) servings


  • 12 oz fresh skinless, boneless and prepared (BBQ cut) salmon
  • 1/2 tbs extra virgin olive oil
  • 1/4 cup 100% pure maple syrup
  • 4-6 tsp chili pepper sauce (depending on your preference — I like a kick, so I went with 5 tsp)
  • 2 dashes salt


Whisk maple syrup and chili pepper sauce together. Halve and separate into two small bowls.

Sprinkle salt over raw salmon.

Heat olive oil in a pan over medium-high heat.

Place salmon in pan and brush maple-chili glaze (using only the glaze from one of the dishes) over tops of salmon. Once bottoms are cooked (about 3-4 minutes), flip salmon and brush cooked sides with glaze, cooking the other sides for about 3-4 minutes as well. Continue to flip and glaze liberally until the salmon is cooked through.

Drizzle remaining, separated glaze over tops of cooked salmon. Serve.


Caramelized Onion Mashed Sweet Potatoes

makes four (4) servings


  • 1/2 tbs extra virgin olive oil
  • 2 small or 1 large sweet onion
  • salt to taste (for onions)
  • 4-5 medium sweet potatoes
  • 2 tsp coconut oil
  • salt & pepper to taste (for potatoes)


Dice onions.

Heat olive oil in a pan over medium heat. Lower pan to low heat.

Put diced onions into pan with heated olive oil. Add salt. Stir and cover pan. Lower heat to a simmer. Drizzle a little more olive oil over the onions if you feel they need more moisture. Stir every few minutes until onions are caramelized (about 20-25 minutes).

Meanwhile, boil a pot of water.

Peel sweet potatoes. Cut into even pieces (about 1-1/2 to 2 inches thick). Boil potatoes for about 20 minutes or until soft to the touch with a fork. Once cooked through, drain potatoes.

Using a food processor, mix potatoes with coconut oil, salt and pepper. Remove mashed potatoes from food processor and put into a bowl.

Stir caramelized onions into mashed potatoes.


(and finally…)


Blackened Brussels Sprouts

makes four (4) servings


  • about 20-30 whole Brussels sprouts
  • 3/4 tbs extra virgin olive oil, divided
  • salt & pepper to taste


Trim all Brussels sprouts and halve, lengthwise.

Heat 1/2 tbs olive oil in a pan over medium-high heat.

Place all Brussels sprouts halves face-down in pan. You should hear them sizzle (that’s a good thing!). Drizzle remaining olive oil over the tops. Cover pan.

Cook for 6-8 minutes without touching them — that’s important! You have to let them blacken.

Remove cover and toss Brussels sprouts. Cook for about 2 more minutes.



If you time it right, you can do all of this at the same time. I actually started the potatoes and onions at the same time, then processed the potatoes while I cooked the Brussels sprouts. I then kept the mashed potatoes and Brussels sprouts warm in the oven (at 200 degrees) while I focused on the salmon, then served everything together. Not hard at all!

Now — here is where you come in. This is REALLY IMPORTANT for both me and you!

I need you to comment! And you need you to comment, too. Why? As part of the Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided me with a $100 gift card to give out to one lucky commenter. Sound off in the comments for a chance to win! What is your favorite six-ingredient recipe?”

You have THREE ways to enter:

1. Comment here with your favorite six-ingredient recipe.

2. Tweet about this giveaway, mentioning that you entered to win $100 from Kaitlin With Honey, linking to this post and CCing me (@HoneyKaitlin) and Foodbuzz (@Foodbuzz) but not starting the tweet with either of our @handles (because then people who don’t follow us won’t be able to see the tweet). Then, link to your tweet in a comment here.

3. Blog about this giveaway, linking to this post. Then, link to your blog post in a comment here.

You have until noon PST on September 30, 2011. I will randomly a choose a comment that day.

This is a really big opportunity for me and I would be so grateful for as many comments as possible. Tell your friends and family, too! I would love to be able to provide more opportunities like this for you guys in the future!

(P.S. — Big THANK YOU to my friend Robyn for being my official taste tester and working her magic to make my pictures prettier!)


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Farmer’s Market Pasta

I’m kind of excited to share this recipe with you because it says “home” to me. This meal is definitely a family staple, created and perfected over time by my mom and served on summer Sunday nights after our Saturday reapings at the Farmer’s Market.

In fact, smelling this cook made me a little homesick!

It pairs yummy indulgence with fresh, whole ingredients, which is pretty awesome. It’s also really simple but full of flavor, so… that’s good.

You can change up the vegetables based on what you find at the Farmer’s Market (or the supermarket, if you must), but I feel I must insist that you keep the carrots, sweet onion, and corn. They add a really hearty, flavorful aspect to the dish that makes it what it is.

This is everything you need to make this dish, as I made it (in multiple quantities — remember, I was making this for a party):

It’s the kind of recipe that makes pasta “worth it” to me, which is something I don’t often feel. Pasta always seems like too many calories for not enough nutritional value to me. This recipe, however, makes me change my tune. The fact that it’s chock full of vegetables certainly doesn’t hurt matters.

In case you didn’t notice from the ingredients picture above, when I made this the other day, I made four pounds of pasta. It was a lot. Turns out, the party consumed less than two pounds.

In other words, Mark and I have been eating a lot of pasta lately. And I may have brought some to work to make my friend Chris eat for lunch. I’m hoping he’s not complaining.

Below, I’ll write the recipe for a four-ish serving amount. So… you don’t need as much as I have in that photo of ingredients above.

Farmer’s Market Pasta

makes 4 servings


  • 1 lb pasta (I like penne best, but you can use any hearty, thick pasta — and feel free to use whole wheat!)
  • 1 1/2 cups frozen sweet corn kernels (you can do fresh if you want, but that’s so much work)
  • 2-3 carrots
  • 1 medium sweet onion (keyword: sweet! not yellow or red or anything else)
  • 2 medium zucchini
  • 2 medium squash
  • 2 tomatoes
  • 3/4 cup pesto
  • 1/2 cup grated romano/ parmesan/ asiago/ combination
  • EVOO
  • salt & pepper
  • 1/2 cup fresh mozzarella chunks (small, bite-sized pieces)


Bring 6 cups of water (salted, if you prefer — I do) to a boil. Add pasta and cook per directions (mine was 13 minutes), adding a drizzle of EVOO to the water.

Chop tomatoes into chunks, salt lightly, and drain on a paper towel.

While the water is boiling and the pasta is cooking, chop the onions, carrots, zucchini and yellow squash.

Saute them all in a little EVOO (enough to coat the pan) over medium-high heat. Start with the onions, then add the carrots, then add the zucchini and yellow squash.

Stir the frozen corn into the cooking pasta for the last three (ish) minutes of the pasta’s cooking time.

Drain the pasta and put back into the pot. Stir in the sauteed veggies, pesto, and romano/ parmesan/ whatever other cheese. Right before serving, stir in the tomatoes and fresh mozzarella.

By the way, this dish is great both hot and cold. Awesome, right?

Once I started being on a carb overload, I started serving it over spinach and made it more of a salad. The pesto offers enough flavor to act as a salad dressing, so it works perfectly.

And, obviously, it worked beautifully as a dinner party dish.


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Black Bean Salad

It occurred to me this morning that I haven’t been sharing many recipes with you lately. I have had a few written up, just ready to share, but I’ve just been more interested in talking about other things in the past few weeks! Today, however, feels like a good day to share a nice summer dish with you.

Summer makes me crave meals full of fresh ingredients and flavor, and I also like them to keep me cool on hot nights.

Thankfully, I’m a part of this whole crazy blog community, and you can pretty much find any kind of recipe you’re looking for within our community. So, soon enough, I found a recipe for a Black Bean Salad.

Of course, based on the ingredients in my kitchen and my own tastes, I had to change it a little. Sometimes I think I can’t help myself.

I ate a big serving of this as an entree, but I think it could be served as a salsa at a party or as a side dish at a BBQ. It’s really quite versatile!

Black Bean Salad

makes 3 entree-sized servings or a big party bowl


  • 1 can black beans, rinsed and drained
  • 1 large red pepper, diced (next time, I might use 1/3 each of a red, yellow and orange — just for the color!)
  • 1 large tomato, diced
  • 1/2 cucumber, sliced & quartered
  • 1 small avocado, diced
  • juice of 1/2 lime
  • 1/2 tsp grapeseed oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt & pepper to taste

I bet it’d also be great with a cheese — maybe cojita? I just thought of this now.


It’s quite simple, really — just chop the veggies and stir together with the beans, oil, lime & spices.

This took just a few minutes and was delightful to eat for lunches outside in the sun.

The avocado and the beans made it creamy while the pepper and tomato gave it great acidity. This was a meal with a good balance of tastes.



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