Category: Carrot

Buffalo Beans and Greens

These Buffalo beans and greens are a little bowl of luxury on a shoestring budget. We just can’t get enough!

The post Buffalo Beans and Greens appeared first on Budget Bytes.

I love any dish where I can sneak in some kale without complaints from the haters; there’s just something so fun about sneaking them in and hearing the good ol’, “I usually hate kale, but this is SO good!” These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. Creamy white beans, rich kale, and wholesome diced veggies all tossed in spicy buffalo sauce. Drizzle it with some blue cheese dressing, and I just can’t get enough! One of my favorite Nashville institutions recently closed (I sob) and they had a killer Buffalo beans and greens dish on their menu, so this tip of the hat goes out to my friends at The Wild Cow.

overhead view of buffalo beans and greens over white rice on a white plate with white sauce drizzled over top.

What Are Buffalo Beans and Greens?

If you’ve made our Saucy White Beans with Spinach, then you know how good stewed beans can be. These buffalo beans and greens are a fun riff on the classic “Buffalo chicken” that all Americans know and love, but we’ve turned it into a veg-friendly complete meal. It’s a balanced, comforting, and wholesome meal with just the right amount of spice.

Ingredients for Buffalo Beans and Greens

Here’s what you’ll need to make buffalo beans and greens:

  • Unsalted Butter: Helps sauté the veggies without burning and adds richness to the dish. Dairy free? No problem, olive oil is a suitable substitute.
  • Vegetables: Yellow onion, celery, and carrots create a sweet, earthy, and crunchy base of flavor for this dish.
  • Garlic: Adds an earthy and savory element to the dish.
  • Cannellini Beans: These creamy white beans are a great meat replacement and are packed full of fiber and protein.
  • Buffalo Sauce: Adds a touch of spice to the dish.
  • Blue Cheese Dressing: You can use as much or as little as you like. It’s just for a drizzle on top at the end. Blue cheese can be polarizing, so if you’re not a fan, you can leave it off or try a drizzle of Homemade Ranch Dressing instead!
  • Fresh Kale: Wilts into this dish to create a delightfully earthy flavor and texture.
  • White Rice: Serve these beans and greens over rice for a complete, filling meal.

What Else Can I Put In Buffalo Beans and Greens?

This is a great recipe for fridge cleanout day since it’s easy to add any number of leftover veggies, meats, or cheeses to it. Try:

  • Broccoli or cauliflower florets
  • Diced zucchini or summer squash
  • Cut green beans or asparagus
  • Frozen peas or corn
  • Cooked bacon, Italian sausage, or pancetta
  • Leftover shredded chicken
  • Crumbled blue cheese

What to Serve with Buffalo Beans and Greens

We love the simplicity of this dish served over white rice, but of course, brown rice is a great healthy alternative. You could also serve it over some Mashed Potatoes, Deruny, Oven Roasted Potatoes, Creamy Polenta, or Cheese Grits. And if you hate blue cheese, try serving these buffalo beans and greens drizzled with Homemade Ranch Dressing.

overhead view of buffalo beans and greens in a pan.
overhead view of buffalo beans and greens over white rice on a white plate with white sauce drizzled over top.
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Buffalo Beans and Greens

These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. I just can't get enough!
Course Main Course
Cuisine American
Total Cost $6.61 recipe / $1.65 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 (about 1.5 cups each)
Calories 569kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 4 tbsp unsalted butter $0.75
  • 1/2 yellow onion, diced small $0.39
  • 3 celery stalks, diced small $0.26
  • 2 medium carrots, diced small $0.26
  • 6 cloves garlic, peeled and minced $0.42
  • 2 15oz. cans cannellini beans, drained and rinsed $2.56
  • 1/4 cup Buffalo-style hot sauce $0.52
  • 2 tbsp water $0.00
  • 2 cups fresh kale, chopped $0.50
  • 1/4 cup blue cheese dressing $0.31
  • 1 cup white rice, cooked $0.64

Instructions

  • Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans.
  • Dice celery, yellow onion, and carrots to make a mirepoix.
  • Add the butter, salt, celery, onions, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add the garlic and sauté for an additional 1-2 minutes.
  • Add the white beans, Buffalo-style hot sauce and water to the skillet. Stir and cook over medium heat until the beans are heated through.
  • Add the kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 91g | Protein: 22g | Fat: 14g | Sodium: 682mg | Fiber: 14g
overhead view of buffalo beans and greens over white rice with white sauce on a white plate with a fork.

how to make Buffalo Beans and Greens – step by step photos

finely diced onion, carrot, and celery on a bamboo cutting board.

Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks celery, 1/2 of a yellow onion, and 2 medium carrots to make a mirepoix.

onion, carrot, celery, and garlic in a pan.

Add 4 Tbsp unsalted butter, celery, onion, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add 6 cloves of minced garlic and sauté for an additional 1-2 minutes.

cannellini beans and buffalo sauce added to sauteed veggies in a pan.

Add 1 can of drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 Tbsp water to the skillet. Stir and cook over medium heat until the beans are heated through.

kale added to buffalo beans in a pan.

Add 2 cups chopped fresh kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed.

overhead view of buffalo beans and greens in a pan.

This rich and filling buffalo beans and greens is sure to become a weeknight staple!

The post Buffalo Beans and Greens appeared first on Budget Bytes.

Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it’s the perfect meal for rainy spring days.

The post Mediterranean Lentil Soup appeared first on Budget Bytes.

In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.

overhead view of a bowl of mediterranean lentil soup with lemon slices.

Why Make Mediterranean Lentil Soup?

The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!

Ingredients for Mediterranean Lentil Soup

Here’s what you’ll need to make Mediterranean lentil soup:

  • Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
  • Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
  • Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
  • Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
  • Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
  • Lentils: We used brown lentils for their firm texture.
  • Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
  • Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
  • Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
  • Salt and Pepper: Enhance the natural flavors of the soup.

Which color lentils are best for soup?

Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.

How to Store Leftovers

Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

overhead view of mediterranean lentil soup in a red dutch oven.
overhead view of 2 bowls of mediterranean lentil soup with lemon slices.
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Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.
Course Main Course, Soup
Cuisine Mediterranean
Total Cost $7.59 recipe / $1.08 serving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 7 (about 1.5 cups each)
Calories 185kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 large yellow onion, diced small $0.78
  • 2 medium carrots, diced small $0.24
  • 3 stalks celery, diced small $0.36
  • 5 cloves garlic, crushed $0.30
  • 2 tsp ground cumin $0.20
  • 1 tsp cinnamon $0.16
  • 1 cup uncooked brown or green lentils $0.68
  • 8 cups vegetable broth $1.44
  • 4 oz. lemon juice $0.48
  • 3 cups kale, chopped and lightly packed $2.48
  • 1 tsp salt $0.05
  • 2 tsp freshly cracked black pepper $0.10

Instructions

  • Rinse the lentils in a strainer under cold water until the water runs clear.
  • Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
  • Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
  • Pour in the vegetable broth, water, and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
  • Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 1452mg | Fiber: 11g
three-quarters view of mediterranean lentil soup in a white bowl with a lemon slice.

how to make Mediterranean Lentil Soup – step by step photos

mirepoix in a red dutch oven.

Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.

mirepoix, spices, and lentils in a red dutch oven.

Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

broth added to lentil soup in a red dutch oven.

Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

kale added to lentil soup in a red dutch oven.

Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.

overhead view of a spoon lifting a scoop of mediterranean lentil soup from a red dutch oven.

This Mediterranean lentil soup is going to be your new favorite!

More Vegan Soup Recipes

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Vegan Cauliflower Soup

This vegan cauliflower soup is so thick and creamy without any milk or cream. The secret trick is using potatoes, which add a velvety texture to the soup. It can be tricky getting a thick and creamy soup without using any dairy products. But this recip…

This vegan cauliflower soup is so thick and creamy without any milk or cream. The secret trick is using potatoes, which add a velvety texture to the soup. It can be tricky getting a thick and creamy soup without using any dairy products. But this recipe accomplishes that with the help of potatoes! And you...

Read More

The post Vegan Cauliflower Soup appeared first on My Pure Plants.

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

The post Chicken Fried Rice appeared first on Budget Bytes.

We’re all guilty of ordering Chinese takeout on a desperate night. But with this Chicken Fried Rice recipe, you won’t have to resort to that any longer! Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too. Easily stretch leftover rice and a single chicken breast into a budget-friendly and satisfying meal the whole family will love!

overhead view of chicken fried rice in a frying pan.

What is Chicken Fried Rice?

Chicken fried rice is a Chinese dish made with cooked rice that is stir-fried in a wok with chicken, vegetables, and eggs, and seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you are vegetarian, you can make this without the chicken, or try our Vegetable Fried Rice recipe!

Do I Need a Wok?

This recipe is designed to be made easily in a regular pan; however, we highly recommend using a nonstick pan over stainless steel. We found in testing that some of the eggs stuck to the bottom of the stainless steel pan and burned, adding an unpleasant flavor to the whole dish.

Ingredients for Chicken Fried Rice

Here’s what you’ll need to make chicken fried rice:

  • Chicken Breast: You’ll need 1 large boneless skinless chicken breast (about 2/3 lb.) for this recipe.
  • Oil: Toasted sesame oil adds a warm and nutty flavor, while cooking oil (we like canola or vegetable) helps everything cook without burning.
  • Soy Sauce: Adds rich, salty, umami flavor. If you’re gluten-free, you can use tamari or coconut aminos instead.
  • Garlic: Creates a savory and earthy base of flavor.
  • Ginger: Fresh ginger will create the best flavor, but paste or powder will also work.
  • Vegetables: We used green onions, carrot, red bell pepper, and frozen peas.
  • Eggs: Scrambled eggs help stretch this recipe, adding extra protein and healthy fats.
  • Cooked and Cooled Rice: To avoid clumpy or gummy fried rice, use rice that has been previously cooked and completely cooled.

What Else Can I Put In Chicken Fried Rice?

If you have any leftover veggies from previous dinners, you can chop them up and toss them in this tasty chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save on prep time!

How To Store Leftovers

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat with a little bit of water added to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.

chopsticks grabbing chicken fried rice from a black plate.
chopsticks grabbing a bite of chicken fried rice from a black plate.
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Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.
Course Dinner, Main Course
Cuisine Chinese
Total Cost ($4.74 recipe / $1.19 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 500kcal
Author Jess Rice

Ingredients

  • 2 cloves garlic, minced $0.16
  • 1 tsp grated fresh ginger $0.10
  • 3 green onions, sliced $0.30
  • 1 carrot, diced small $0.16
  • 1 red bell pepper, diced $1.50
  • 1 cup frozen peas $0.50
  • 1 large boneless skinless chicken breast $2.62
  • 2 large eggs $0.46
  • 3 Tbsp cooking oil, divided $0.13
  • 3 Tbsp toasted sesame oil $0.96
  • 3 Tbsp soy sauce $0.15
  • 3 cups cooked and cooled rice $0.62

Instructions

  • Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
  • On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
  • Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
  • Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  • Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
  • Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  • Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 44g | Protein: 23g | Fat: 26g | Sodium: 875mg | Fiber: 4g
close-up overhead view of chicken fried rice in a frying pan.

how to make Chicken Fried Rice – step by step photos

chopped vegetables for chicken fried rice on a cutting board.

Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.

cubed chicken on an orange cutting board.

On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)

cooked scrambled eggs in a frying pan.

Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.

diced vegetables in a frying pan.

Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.

cooked cubed chicken in a frying pan.

Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the 2 cloves of garlic and 1 tsp ginger and cook for an additional 2-3 minutes.

pouring soy sauce over cooked rice in a frying pan.

Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the 3 Tbsp soy sauce and 3 Tbsp toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.

sprinkling salt over chicken fried rice in a frying pan.

Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

chopsticks grabbing a bite of chicken fried rice from a black plate.

This flavorful chicken fried rice is so much better than takeout!

More Easy Takeout Recipes

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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It’s perfect for the seasonal transition!

The post Ham and Potato Soup appeared first on Budget Bytes.

These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!

a ladleful of ham and potato soup suspended over a pot of soup.

What is Ham and Potato Soup?

This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!

Ingredients for Ham and Potato Soup

Here’s what you’ll need to make ham and potato soup:

  • Oil: I used olive oil, but a neutral-flavored oil like canola or vegetable oil will also work well.
  • Mirepoix: A base of celery, carrots, and onion builds the flavor of this soup.
  • Potatoes: I used 2 medium potatoes, which came out to be 3 1/2 cups once diced. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
  • Cooked Ham: You can buy a ham steak or use your leftover ham from our Baked Ham recipe! Vegetarian? No problem. You can leave out the ham and this becomes more of a vegetable chowder and it is delicious!
  • Vegetable Broth: You’ll need 6 cups, or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that’s what you have on hand!
  • Salted Butter: Adds richness and helps form the roux that thickens the soup.
  • All-Purpose Flour: Combines with the butter to form a roux that thickens the soup.
  • Milk: Adds creaminess to the soup.
  • Salt and Pepper: Enhance the overall flavor of the soup.
  • Parsley: A bit of minced fresh parsley adds some color and freshness to the soup.

What Potatoes Are Best For Soup?

The best potato for any given soup really depends on the texture you’re after.

  • With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
  • If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
  • Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.

A Note on Salt

You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.

How Do You Thicken Ham and Potato SOup?

I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.

three-quarters view of a serving of ham and potato soup in a white bowl.
a ladleful of ham and potato soup suspended over a pot of soup.
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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!
Course Dinner, Main Course, Soup
Cuisine American
Total Cost $11.24 recipe / $1.40 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 (1.5 cups each)
Calories 212kcal
Author Jess Rice

Equipment

Ingredients

  • 2 Tbsp olive oil $0.34
  • 2 carrots, peeled and diced $0.20
  • 3 stalks celery, diced $0.30
  • 1 small white onion, diced $1.02
  • 2 medium potatoes, peeled and diced (roughly 3½ cups) $1.66
  • 6 cups vegetable broth $0.53
  • 2 cups cooked diced ham $6.38
  • 2 Tbsp salted butter $0.24
  • 1/4 cup all-purpose flour $0.05
  • 2 cups milk $0.38
  • 2 Tbsp minced fresh parsley $0.08
  • 1 tsp freshly cracked black pepper $0.05
  • Salt, to taste $0.01

Instructions

  • In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
  • Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
  • Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
  • Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Notes

This makes 12 cups of soup, but we found 1 1/2 cups to be perfect for a meal, so if that’s your serving size, you can serve 8 people.

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g
overhead view of ham and potato soup in a white dutch oven.

how to make Ham and Potato Soup – step by step photos

chopped celery, carrots, and onions in s white dutch oven.

In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.

broth poured over mirepoix, potatoes, and ham in a dutch oven.

Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.

milk poured over butter and flour paste in a frying pan with a whisk.

Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.

ham and potato soup in a dutch oven.

Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!

overhead view of a spoonful of ham and potato soup suspended above a serving of soup in a white bowl.

This creamy ham and potato soup is perfect for the changing seasons!

More Delicious Soup Recipes

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Carrot Cake Muffins

These soft, fluffy, and super-moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

The post Carrot Cake Muffins appeared first on Budget Bytes.

Carrot cake is one of those recipes where some people love it and others strongly dislike it. Well today, these Carrot Cake Muffins deserve to be in a class of their own. They’re soft, fluffy, and perfectly moist with all the wonderful flavors of carrot cake, but in a convenient, easy to share muffin size. And spoiler alert, I’m a carrot cake lover, so I’ll be enjoying these muffins all season long! Have fun adding your favorite carrot cake mix-ins like sweet raisins and walnuts, or you can keep things simple and save a little bit on your budget. Either way you’re guaranteed to love these delicious carrot cake muffins.

Close up side view of carrot cake muffins on a cooling rack.

Ingredients For Carrot Cake Muffins

I used my zucchini muffins recipe, that I absolutely love, as inspiration for these muffins. I adjusted the measurements and added a few extra spices to fit the flavor profile of carrot cake. The results were absolutely ahhmazing! Here’s everything you need:

  • Carrots: Carrots are of course the star of the show, so you’ll need about 3-4 large whole carrots, finely grated for this recipe. 
  • All-Purpose Flour:  All-purpose flour gives the muffins structure. You can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda: These are both leavening agents to help the muffins rise. I use both due to the extra acidity from the applesauce.
  • Eggs: Eggs to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Dark Brown Sugar: The combination of both sugars help balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil: The combination of both cooking oil and applesauce keeps the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce.
  • Cinnamon, Nutmeg & Ginger: These are classic spices that are often found in carrot cake. We use the right amount of each one to give these carrot cake muffins a wonderful flavor!  
  • Vanilla: A touch of vanilla extract adds more rich flavor to the carrot muffins.
  • Golden Raisins: The added raisins were honestly my favorite part of the muffins. They added a subtle sweetness and more texture to the muffins. Feel free to use regular raisins instead of golden raisins if that’s what you have on hand.
  • Turbinado Sugar (optional): Adding a sprinkle of turbinado sugar on top of each muffin is totally optional, but such a special treat. It gives each muffin a sweet and light crunch on the top. If you don’t have turbinado sugar, no worries, these muffins are still delicious without it.

How To Grate Your Carrots

As I mentioned above, you definitely want to grate fresh whole carrots for this recipe. Although its tempting to buy pre-shredded matchstick carrots at the grocery store, they simply are not moist enough for these muffins. They also aren’t grated fine enough and won’t mix well with the batter. Grating fresh carrots yourself is the way to go!

Also, most box graters come with a coarse, medium, and fine grating side. I tested these muffins using both medium and finely grated carrots. The finely grated carrots were the winner! They blended better in the batter and provided a bit more moisture compared to the medium-size grated carrots.

Recipe Tips & Add-Ins

  1. Don’t over mix the batter! Over-mixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan really well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. I wanted larger, bakery style muffins, so I divided the batter into ten muffin wells.
  4. If you want even more of a carrot cake taste, try adding some chopped walnuts, pecans, or shredded coconut to the batter. And if you really want to take these carrot muffins over the top, add some cream cheese frosting on top! ;)

How To STore Carrot Cake Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.

Overhead view of 3 carrot cake muffins on a white plate and 2 carrot cake muffins sitting beside the plate.
Close up side view of carrot cake muffins on a cooling rack.
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Carrot Cake Muffins

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!
Course Breakfast
Cuisine American
Total Cost $4.55 recipe / $0.45 serving
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 10 muffins
Calories 314kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups finely grated carrots (3-4 large carrots) $0.57
  • 2 large eggs $0.33
  • 1/2 cup dark brown sugar $0.28
  • 1/2 cup granulated sugar $0.20
  • 1/3 cup sweetened applesauce $0.18
  • 1/2 cup cooking oil $0.32
  • 1 tsp vanilla extract $0.50
  • 1 1/2 cups all-purpose flour $0.30
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 1/4 tsp ground nutmeg $0.05
  • 1/2 tsp ground ginger $0.05
  • 3/4 cup golden raisins $1.49
  • 1 Tbsp turbinado sugar* $0.06

Instructions

  • Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
  • In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
  • In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
  • Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Add the raisins to the bowl and fold them into the batter until just combined.
  • Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
  • Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Adding a sprinkle of turbinado sugar on top of each muffin is optional, but it does add a special sweet crunch to the muffins.

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 249mg | Fiber: 2g
Overhead view of carrot cake muffins close together on a cooling rack.

How to Make Carrot Cake Muffins – Step by Step Photos

A carrot being grated on a wood cutting board.

Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.

Wet ingredients for carrot cake muffins added to a large bowl.

In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.

Grated carrots added to mixed wet ingredients.

Add the grated carrots to the bowl with the wet ingredients. Stir until combined.

Dry ingredients for carrot cake muffins

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.

Wet ingredients and dry ingredients combined in a large bowl.

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Golden raisins being added to carrot cake muffin batter.

Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.

Carrot cake muffin batter added to muffin tins

Divide the batter between ten well-greased or lined muffin wells.

Turbinado sugar being added to Carrot Cake Muffins

Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.

Overhead view of cooked Carrot Cake muffins in a muffin tin.

Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

Overhead view of Carrot Cake Muffins on a cooling rack.

More Delicious Muffin Recipes

The post Carrot Cake Muffins appeared first on Budget Bytes.

Air Fryer Carrots

These Air Fryer Carrots are savory, super easy to make, inexpensive and the perfect compliment to any weeknight dinner meal.

The post Air Fryer Carrots appeared first on Budget Bytes.

Lately I’ve been loving how easy it is to cook vegetables in the air fryer. Just prep, season, and air fry. It’s almost too easy. And carrots are a great inexpensive vegetable to cook any time of the year. Plus, they last a long time in the fridge…WIN! We have lots of roasted carrots recipes on our site, but these Air Fryer Carrots are my new favorite. They’re seasoned with a savory and herby seasoning mix and they’re the perfect compliment for any weeknight dinner meal.

Overhead view of cooked carrots in a black air fryer basket.

Ingredients For Air Fryer Carrots

Here’s everything you need to make these easy Air Fryer Carrots:

  • Carrots: Look for whole carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them. 
  • Olive Oil and Butter: I used both olive oil and butter for this recipe to keep the carrots moist and to combine with the seasoning mix. And I just love the flavor that you get from using both butter and olive oil.
  • Seasoning: A simple seasoning mix of salt, pepper, garlic powder, and dried dill is all you’ll need. And I decided to double down on the dill by adding a little fresh dill at the end to garnish. You can certainly omit the dill if you want, although it does add a nice herby and savory flavor to the carrots. In case you want to switch things up, I’ll share a few more seasoning options below.

Can You Air Fry Baby Carrots?

To make this recipe super easy, you can certainly use baby carrots instead of peeling and cutting whole carrots. Just use the same seasoning mix for a pound of baby carrots and adjust the cook time. Air fry baby carrots at 370°F for approximately 8-10 minutes or until tender to your liking.

Seasoning Ideas

I used a mix of salt, pepper, garlic powder, and dried dill for these carrots, but there are so many flavors and spices to choose from. Here are some other seasoning ideas for your air fryer carrots:

What To Serve With These Air Fryer Carrots

Air Fryer Carrots are so versatile and can be served with a number of meals. Try them with our Air Fryer Chicken Breasts, salmon, pork chops, or juicy Pan-Seared Chicken Breasts. And you can easily pair them with another side dish like these Air Fryer Brussels Sprouts or Steamed Green Beans to make a meal!

Overhead view of Air Fryer Carrots in a white serving dish.
Overhead view of Air Fryer Carrots in a white serving dish.
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Air Fryer Carrots

These Air Fryer Carrots are savory, super easy to make, inexpensive and the perfect compliment to any weeknight dinner meal.
Course Side Dish
Cuisine American
Total Cost $2.51 recipe / $0.62 serving
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4
Calories 105kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Instructions

  • Wash, peel, and cut the carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.
  • In a separate small bowl, add the butter and melt in the microwave. Then add the olive oil, salt, pepper, garlic powder, and dried dill to the same bowl. Stir everything together to combine.
  • Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.
  • Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through. Once done garnish with fresh chopped dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Sodium: 537mg | Fiber: 3g
Close up side view of Air Fryer Carrots in a white serving dish.

How to Make Air Fryer Carrots – Step by Step Photos

Carrots being chopped on a cutting board.

Wash, peel, and cut 1 lb. of carrots diagonally into 1-inch pieces. Add the carrots to a large bowl.

Butter, oil, and seasoning mixed together in a bowl.

In a separate small bowl, add 1 Tbsp of butter and melt in the microwave. Then add 1 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried dill to the same bowl. Stir everything together to combine.

Carrots mixed with butter and dill seasoning in a bowl.

Pour the butter mixture over the carrots. Toss or stir to coat all of the carrots.

Uncooked carrots added to the air fryer basket.

Add seasoned carrots to the air fryer basket. Air fry at 370°F for 12-14 minutes until tender, shaking the basket halfway through.

Cooked Air fryer carrots in an air fryer basket.

Once done garnish with 1 tsp fresh chopped dill (optional) and enjoy!

Overhead view of Air Fryer Carrots in a white serving dish.

More Easy Air Fryer Recipes

The post Air Fryer Carrots appeared first on Budget Bytes.

Hungarian Mushroom Soup

This Hungarian mushroom soup is the most creamy, savory, and comforting mushroom soup you will ever come across. I show you how my Hungarian family makes this authentic recipe. This is EXACTLY how we eat it at home. The trick to Hungarian flavors is us…

This Hungarian mushroom soup is the most creamy, savory, and comforting mushroom soup you will ever come across. I show you how my Hungarian family makes this authentic recipe. This is EXACTLY how we eat it at home. The trick to Hungarian flavors is using Hungarian sweet paprika. It has a sweet, mild flavor that...

Read More

The post Hungarian Mushroom Soup appeared first on My Pure Plants.

Carrot Cake Cookies

These soft and chewy carrot cake cookies are packed with shredded carrots, cozy spices, and a hint of cream cheese…

A Couple Cooks – Recipes worth repeating.

These soft and chewy carrot cake cookies are packed with shredded carrots, cozy spices, and a hint of cream cheese frosting. They’re the perfect recipe to celebrate the season!

Carrot Cake Cookies

As two cookbook authors, we love creating recipes that create a fusion between two equally delicious foods. So here’s a fun mashup up our most popular cookie with our favorite seasonal cake flavor: this carrot cake cookies recipe! These soft and chewy cookies have all the best elements of carrot cake: moist, spiced cake, vibrant flecks of carrot, and crunch of walnuts or pecans—all condensed into bite-sized perfection! Top it all off with a drizzle of cream cheese frosting and it’s a perfect sweet treat for spring (or in any season, we think!).

Jump to the recipe—now.

Why make these carrot cake cookies

These carrot cake cookies are outrageously good: chewy, soft, and delicious! We developed them based on our popular chocolate chip cookies, and we might like them even better. Here are a few reasons to love them:

  • People love them. Our recipe tester Lexi said, “The spices are spot on. They definitely taste like carrot cake, but in cookie form. They were really fun to make and so good! By the way, they taste AMAZING straight from the fridge. Quite addictive.”
  • They are easy and store well. There’s no chilling the dough required and no special techniques. And, these cookies stay soft and chewy for days!
  • The cookies have nutritious ingredients. They’re not a health food, but these cookies are loaded with old Fashioned oats, carrots and walnuts.
  • They’re easy to make vegan. These cookies are eggless and can be made with coconut oil for vegan or with butter!
Carrot cake cookies with cinnamon and measuring cup

Ingredients you need

Carrot cake is not hard to make, but whipping up a layer cake does take some time and technique. Instead, these cookies are bite-sized forms of carrot cake that come together simply and require less overall quantities of ingredients. Here’s what you’ll need for these carrot cake cookies:

  • Baking essentials: Neutral oil (grapeseed, canola or vegetable), butter or coconut oil, granulated sugar, brown sugar, all-purpose flour
  • Produce: Carrots, applesauce
  • Pantry ingredients: Old Fashioned oats, walnuts, vanilla extract, almond extract, baking soda, cinnamon, ginger, nutmeg, salt
  • Icing ingredients: Cream cheese, powdered sugar, milk

A note on almond extract

We highly recommend using the almond extract for the best flavor! The recipe calls for 1/16 teaspoon extract (1 to 2 drops), which is just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

Carrot cake cookies with cream cheese icing

Tips for baking carrot cake cookies

There are a few tips for baking the best carrot cake cookies! Here’s what we do to get even-sized cookies that work every time:

  • Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18).
  • Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through. However, our oven is pretty uneven so this is what works best! There’s no need to refrigerate the dough in between batches.

For the cream cheese icing

The cream cheese drizzle is what takes these cookies to the next level! You’ll need just cream cheese, powdered sugar, butter, and milk (vegan as desired). We piped on the icing using a piping bag, but you can use a fork to drizzle as well.

  • Warm 3 tablespoons cream cheese in the microwave or stovetop. Warming it makes it easy to stir into a glaze.
  • Adjust the liquid as necessary. The icing will feel very thick at first, but keep stirring and it will form into a thick drizzle. That’s all there is to it!
  • Use a piping bag for neat zig zags, or a fork for a messy, more organic drizzle. Don’t use a spoon, which makes for more of a thick, uneven look.
Carrot Cake Cookies recipe

Dietary swaps: they’re easily vegan!

These carrot cake cookies are easily made vegan! Simply use refined coconut oil, which is our favorite way to make these cookies (the butter is a swap). For the icing, use vegan cream cheese, vegan butter, and the plant-based milk of your choice. Or, go to this Vegan Cream Cheese Icing.

Storage info

Carrot cake cookies hold up well over time, keeping their chewy texture. Here’s what to note about storing them:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well and they stay chewy with no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More cookies recipes

Carrot cake cookies are perfect as a spring recipe or any time of year! Here are a few more cookies you might enjoy:

This carrot cake cookies recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the Dietary Swaps section above.

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Carrot cake cookies

Carrot Cake Cookies

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 18 to 19 cookies
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Description

These soft and chewy carrot cake cookies are packed with shredded carrots, cozy spices, and a hint of cream cheese frosting. They’re the perfect recipe to celebrate the season!

Ingredients

For the cookies

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil or butter, at room temperature
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract (optional but recommended)*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ¾ cup shredded carrots (large grated)
  • ½ cup chopped walnuts (toasted in a dry skillet for a few minutes until fragrant, if desired)

For the cream cheese icing (or vanilla glaze)

  • ¼ cup cream cheese (or vegan cream cheese)
  • 2 tablespoons butter (or vegan butter)
  • 1 cup powdered sugar
  • 2 to 3 teaspoons milk of choice

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the carrots and walnuts and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or you can weigh out 50 grams each). Bake one batch for 14 to 15 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. 
  5. Once the cookies are fully cooled, to make the icing, place the cream cheese and butter (cut into a few small pieces) in a glass measuring cup or bowl and microwave for about 20 seconds until warm, then stir together until smooth. (Alternatively, warm it in a small saucepan over medium low heat on the stovetop). Stir in the powdered sugar and milk and mix until a drizzlable glaze forms. If the glaze is too thick, add ½ teaspoon milk at a time until it becomes able to drizzle but still has a thick texture. 
  6. Pipe the icing onto the cookies using a piping bag or use a fork to drizzle it over the cookies. Allow to dry for 10 minutes. Store the cookies in a sealed container at room temperature for up to 5 days or refrigerated for 2 weeks (bring to room temperature before serving). If making the cookies in advance, store them un-iced and refrigerated or frozen; add the drizzle directly before serving.

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Carrot cake cookies, carrot cake cookies recipe

A Couple Cooks - Recipes worth repeating.

Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!

The post Glazed Carrots appeared first on Budget Bytes.

Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!

Overhead view of glazed carrots in a white serving dish.

Ingredients For Glazed Carrots

Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious Glazed Carrots! Here’s everything you’ll need:

  • Carrots: We used whole carrots for this recipe. Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots, however I prefer to peel them. 
  • Butter: Butter adds a rich flavor to the carrots and combines with the brown sugar to help make the delicious glaze.
  • Brown Sugar: Brown sugar adds the perfect amount of sweetness to the glaze. We used dark brown sugar for a deeper molasses flavor, but feel free to use light brown sugar if that’s what you have on hand.
  • Cinnamon: I love adding a little bit of ground cinnamon to enhance the overall flavor of the dish.
  • Salt: Salt to season the carrots and balance the sweetness of the glaze.

To serve, we also added a little bit of fresh cracked black pepper and fresh parsley (optional).

Recipe Variations

We went with the classic brown sugar glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:

  • Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and instead season with just salt, pepper, and garlic powder.
  • Sweet & Tangy: If you really want to switch things up, try our Roasted Carrots with Honey Balsamic Glaze! They’re sweet, tangy, and rich, all at the same time.
  • Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill adds a pop of color and more flavor to the dish.
  • Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!

What to Serve With Glazed Carrots

These glazed carrots are extremely versatile and can be enjoyed with just about any dinner meal. I love serving them with Pan-Seared Chicken Breasts and Baked Chicken Drumsticks. They also taste great with pork chops, Classic Meatloaf, or Glazed Ham Steaks. If you’re serving these during the holidays for Easter, Thanksgiving, or Christmas, they would be perfect along side Baked Ham or Roasted Turkey Breast.

Side close up view of glazed carrots in a serving dish and garnished with parsley.

And if you love carrot recipes, then definitely try our classic Roasted Carrots recipe next!

Overhead view of glazed carrots in a white serving dish.
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Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!
Course Side Dish
Cuisine American
Total Cost $1.92 recipe / $0.48 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 120kcal
Author Marsha – Budget Bytes

Ingredients

  • 1 lb. whole carrots $1.50
  • 1/2 cup water $0.00
  • 2 Tbsp butter $0.27
  • 2 Tbsp brown sugar $0.08
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground cinnamon $0.05

Instructions

  • Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
  • Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
  • Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
  • Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Sodium: 417mg | Fiber: 3g
Very close up overhead view of glazed carrots.

How to Make Glazed Carrots – Step by Step Photos

Carrots being cut on a cutting board.

Wash, peel, and slice 1 lb. of carrots diagonally into ½ inch thick slices.

Carrots added to a sauté pan with water.

Add the carrots to a large skillet along with 1/2 cup of water. Cover the skillet with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.

Carrots in a sauté pan with butter, brown sugar, salt, and cinnamon added.

Remove the lid and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.

Overhead view of cooked glazed carrots in a sauté pan.

Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.

Overhead view of glazed carrots in a sauté pan garnished with chopped parsley.

Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!

More Easy Side Dishes

The post Glazed Carrots appeared first on Budget Bytes.