A Couple Cooks https://www.acouplecooks.com/ Recipes that make your life better! Sun, 16 Feb 2025 18:19:32 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://www.acouplecooks.com/wp-content/uploads/2021/06/cropped-favicon-32x32.png A Couple Cooks https://www.acouplecooks.com/ 32 32 20 High Protein Breakfast Ideas https://www.acouplecooks.com/high-protein-breakfast-ideas/ https://www.acouplecooks.com/high-protein-breakfast-ideas/#respond Sun, 16 Feb 2025 14:00:00 +0000 https://www.acouplecooks.com/?p=168982 Start your day with these high protein breakfast ideas made from healthy whole food protein sources! From quick smoothie bowls to savory scrambles, we’ve got the recipes to keep you full and energized all morning long.

High protein breakfast ideas

Looking for satisfying high protein breakfast recipes to start the day? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful using healthy protein sources.

In this post, Alex and I are sharing our top high protein breakfast ideas to start the day, including smoothie bowls, scrambles, sandwiches, tacos, and more! We’ve also included some information from the Mayo Clinic that may change the way you think about protein. Keep reading!

What is a high protein breakfast?

The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!

The same article indicates the average adult needs 60 grams per day, or around 70 to 90 grams if you’re over 40 years old. If you eat high protein meals for lunch, dinner, and snacks, it’s likely you may only need about 10 to 15 grams protein at breakfast!

What are the healthiest protein sources?

The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:

  • Fish or seafood
  • Lean meats, such as skinless, white-meat chicken or turkey
  • Egg whites
  • Low-fat dairy
  • Plant based protein like soy, nuts, seeds, beans and lentils

High protein breakfast ideas—recipe list

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High Protein Breakfast Bowls (& More Ideas!)

Yogurt Bowl
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Need a quick and healthy breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: High Protein
  • Diet: Vegetarian

Ingredients

  • 1 cup Greek yogurt
  • 1/2 to 1 tablespoon maple syrup or honey, plus more to taste if desired
  • ½ teaspoon vanilla extract
  • 1 handful blueberries, blackberries, or raspberries
  • 1 handful sliced strawberries
  • 1 handful dried cherries or cranberries (optional)
  • 1 dollop almond butter or peanut butter
  • 1 tablespoon roasted salted pepitas (optional)
  • 1 handful granola or chopped pecans
  • More topping ideas: chopped apples, pineapple, banana slices, pear slices, peaches, mango, chia seeds, bee pollen, cashews, hazelnuts, almonds, toasted coconut, etc.
  •  

Instructions

  1. Mix the Greek yogurt with the maple syrup and vanilla extract.
  2. Prepare the fruit, as desired.
  3. Place the yogurt in a bowl, then sprinkle and drizzle with all toppings. Add another drizzle of honey or maple syrup, as desired. 

Notes

Try these seasonal variations:

Pumpkin yogurt bowl: To 1 cup Greek yogurt add ¼ cup canned pumpkin, 2 tablespoons maple syrup, and ½ teaspoon each vanilla extract and cinnamon (or pumpkin pie spice). Top with pepitas or pecans.

Apple crisp yogurt bowl: Top the yogurt with sliced apples or homemade applesauce, a sprinkle of cinnamon, and homemade granola.

Strawberry rhubarb bowl: Top the yogurt with rhubarb compote, fresh strawberries, chopped pistachios, and a drizzle of honey.

Peaches and cream yogurt bowl: Add ripe sliced peaches or peach compote, chopped pecans or homemade granola, and fresh mint sprigs.

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Red Lentil Curry https://www.acouplecooks.com/red-lentil-curry/ https://www.acouplecooks.com/red-lentil-curry/#comments Fri, 14 Feb 2025 14:30:00 +0000 https://www.acouplecooks.com/?p=169214 This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that makes it shine! Serve with rice as a hearty vegan dinner.

Red Lentil Curry

Here’s a 30 minute dinner that’s so satisfying, it feels luxurious and decadent—this red lentil curry! So many readers loved this recipe in our first cookbook, Pretty Simple Cooking, that Alex and I decided it was time to add a spin on it here.

It’s not just the hearty, cozy flavor in the red lentils, which melt in your mouth seasoned with red curry paste and coconut milk. It’s that tangy cilantro chutney, which you can whip up while the lentils cook. It infuses a pop of bright and tangy flavor that makes this humble meal ridiculously satisfying. Here’s why it’s one of our top plant based recipes and vegan dinner recipes!

What readers love about this recipe

“This is fabulous! The cilantro chutney is suuuuper tasty! It was such a fantastic addition to the curry. The flavors all complemented each other very nicely. So cozy and like a hug. We’ll be making this over and over again.” -Tanvee

Red Lentil Curry

Key ingredients for red lentil curry

There are many ways to make a red lentil curry. In fact, the word “curry” is a Western invention used broadly to describe any dish with a spiced sauce and meat or vegetables (read about curry history here). It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more. Here are the key ingredients you’ll need for this spin on red lentil curry:

  • Onion, garlic, and fresh ginger: These aromatic vegetables provide the flavor base.
  • Red lentils: Also known as masoor dal, red lentils cook faster than other varieties and meld into a creamy, velvety texture. Avoid substituting another type of lentil in this recipe.
  • Crushed tomatoes and tomato paste: The tomatoes add a tangy base here.
  • Red curry paste: This jar is a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge.
  • Coconut milk: This curry uses coconut milk for a silky, smooth flavor.

Read this before using red curry paste

Here are a few notes for using red curry paste in this recipe:

  • The heat level varies based on the brand. We often use Thai kitchen curry paste because it’s very mild (and goes over well with our kids!). There are many great brands to try: just make sure to taste your curry paste before using it. If it’s very spicy, use a little less than the recipe specifies.
  • Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.

Tips for making this red lentil curry

This red lentil curry is quick to make! Here are a few notes for the process:

  • The cilantro chutney is key to the flavors. The red curry is delicious, but the chutney adds so much tangy sweet flavor, it’s an integral part of the dish. Don’t leave it out! If you’re cilantro averse, Italian parsley works as a substitute.
  • Adjust the spice level to taste. As noted above, the heat level depends on the brand of red curry paste (Thai Kitchen is the mildest).
  • Add coconut milk to taste at the end. The lentils can become very thick, so thin it out with more coconut milk after cooking.
  • Serve with rice. This meal is best served with white rice, especially jasmine rice. (You can also make Instant Pot white rice.)

Storing leftovers

Leftover curry and cilantro chutney last for up to 1 week refrigerated. Reheat gently on the stovetop. To reheat rice, add it to a pot with a splash of water, cover, and heat over low heat until warmed through.

Dietary notes

This red lentil curry is vegetarian, vegan, plant-based, dairy-free and gluten-free. It also works as a Mediterranean diet recipe.

Frequently asked questions

How are red lentils different from other lentils?

Red lentils, also known as masoor dal, are a type of lentil that cooks quickly and breaks down easily, making them perfect for curries. Unlike other lentils, they don’t hold their shape as well, creating a creamy texture.

Can I make this curry ahead of time?

Absolutely! Red lentil curry actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 1 week.

Can I add vegetables to this curry?

Definitely! Spinach and peas are great additions that don’t require extra cook time. Add them during the simmer time.

Cauliflower, carrots, and potatoes are other good options, but require sauteing first (which adds prep time to this recipe).

My lentils are sticking to the bottom of the pot. What am I doing wrong?

Make sure you are stirring the curry regularly, especially as it thickens. Using a heavy-bottomed pot can also help prevent sticking. If it’s sticking, reduce the heat slightly.

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Red Lentil Curry

Red Lentil Curry
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This aromatic red lentil curry is packed with cozy flavor and plant based protein! It’s topped with a sparkling cilantro chutney that makes it shine. Serve with rice as a hearty vegan dinner.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Curry
  • Diet: Vegan

Ingredients

  • 1 cup dry white rice, for serving
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons peeled and minced ginger
  • ¼ cup olive oil, divided
  • 1 cup red lentils
  • 1 cup crushed tomatoes (from 1 15-ounce can)
  • 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
  • 2 to 4 tablespoons red curry paste (see Notes)
  • 2 tablespoons tomato paste 
  • 1 ½ teaspoons kosher salt, divided
  • 1 bunch cilantro leaves and tender stems (about 1 ½ cups packed; see Notes)
  • ¼ cup golden raisins
  • 2 tablespoons white wine vinegar

Instructions

  1. Start the rice, according to the package instructions. 
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute. 
  3. Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
  4. Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt. Blend into a thick, smooth sauce.
  5. To serve, top lentils with chutney and serve over rice.

Notes

All brands of red curry paste vary. Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.

For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!

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40 High Protein Meals https://www.acouplecooks.com/high-protein-meals/ https://www.acouplecooks.com/high-protein-meals/#respond Thu, 13 Feb 2025 21:02:21 +0000 https://www.acouplecooks.com/?p=169306 Fuel your day with these delicious high protein meals made from healthy whole food protein sources! Our guide has you covered with ideas for breakfast, lunch, dinner, and snacks.

High protein meals

What if you could enjoy delicious, satisfying high protein meals that also pack a nutritional punch? As cookbook authors and recipe experts, we are passionate about creating dishes that are both nutritious and flavorful.

In this post, Alex and I are sharing our top go-to recipes for high protein meals that will fuel your day—including breakfast, lunch, dinner, and snacks. We’ve also included some information from the Mayo Clinic that may change the way you think about protein!

What is a high protein meal?

The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!

What are the healthiest protein sources?

The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:

  • Fish or seafood
  • Lean meats, such as skinless, white-meat chicken or turkey
  • Egg whites
  • Low-fat dairy
  • Plant based protein like soy, nuts, seeds, beans and lentils

High protein meals—recipe list

With these things in mind, here are some of our top high protein meals, including high protein breakfast ideas, lunch, dinner, and snacks. (See also our top vegetarian high protein meals.)

High protein dinner ideas

High protein breakfast ideas

These are our top 10 high protein breakfast recipes! For more ideas, go to High Protein Breakfast Ideas.

High protein snack and lunch ideas

How much protein do you need?

See this article from the Mayo Clinic for specifics—it indicates you need 60 grams per day for an average adult, and around 70 to 90 grams if you’re over 40 years old.

The article also states that most Americans meet or exceed their protein needs, so while it’s an interesting metric to track, it’s likely you’re already consuming enough.

All High Protein Meals

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Top High Protein Meals (Meatballs & More Ideas!)

Chicken meatballs
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This juicy high protein meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love! For vegan, go to Vegan Meatballs with the same sauce.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: High protein

Ingredients

Chicken meatballs

  • 1 egg
  • 1 pound ground chicken (see Notes for doubling)
  • 1 tablespoon olive oil
  • ¾ cup panko breadcrumbs (or gluten-free panko; see Notes)
  • ½ cup Parmesan cheese
  • 3 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 24 ounces marinara sauce or 1 recipe Homemade Marinara Sauce (or see Notes)
  • Chopped parsley, for garnish (optional)

Vegan meatballs

Instructions

  1. Preheat the oven to 400°F. 
  2. Heat the marinara sauce: In a large oven-proof skillet over medium heat, add the marinara (or stir together the ingredients for the homemade marinara sauce*). Bring to a simmer, then once simmering remove from heat.
  3. Meanwhile in a large bowl, whisk the egg, then stir in the ground chicken, olive oil, panko, Parmesan cheese, garlic, oregano, onion powder, smoked paprika, kosher salt and freshly ground black pepper to taste. Add the chicken and gently mix with your hands until it is well incorporated. Gently form 20 to 21 balls, about 1 1/2-inches [4 cm] wide. Arrange the meatballs in the sauce in the skillet.
  4. Cover the skillet (or use foil if you don’t have a lid). Transfer the skillet to the oven and bake for 15 to 18 minutes from the heat when the internal temperature reaches 160°F [68°C] (the meatballs will continue cooking in the pan to 165°F [70°C].) **
  5. Using oven mitts, carefully remove the pan from the oven and stir the sauce to coat the meatballs. Let sit for 5 minutes before serving. Garnish with additional grated Parmesan cheese and chopped parsley.

Notes

*To double this recipe, pour double the warmed marinara into a 9 x 13 dish and bake as instructed.

**If you can’t find gluten-free panko, you can substitute crushed gluten-free crackers or roughly chopped Old Fashioned rolled oats.

***Alternative cooking methods: Pan fried: In a large skillet heat 2 tablespoons olive oil. Add the meatballs and cook in 2 batches until browned on all sides and cooked through (about 2 minutes each side). Add a little more oil for the second batch, if needed. Baked without marinara: Place the meatballs on a parchment lined sheet pan. Bake for 20 minutes at 400°F, until the internal temperature reaches 165°F [70°C].)

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20 Fun Valentine’s Day Cocktails https://www.acouplecooks.com/valentines-day-cocktails-drinks/ https://www.acouplecooks.com/valentines-day-cocktails-drinks/#comments Thu, 13 Feb 2025 17:16:00 +0000 https://www.acouplecooks.com/?p=122360 These Valentine’s Day cocktails and drinks make the occasion festive! Each one features shades of pink and red…or chocolate!

Valentine's Day cocktails and drinks

Looking for a cocktail to celebrate love? Try one of these fun Valentine’s Day cocktails to make the occasion festive! Each is a shade of pink, red, or chocolate and tastes like a dream.

This list features classic cocktails or spins on classic drinks, starring flavors like raspberry, pomegranate, strawberry, blood orange, and more! Throw in creamy chocolaty dessert cocktails and a few bubbly champagne drinks, and you’re certain to find something for any drinker.

Our top Valentine’s Day cocktails and drinks

Non-alcoholic Valentine’s Day drinks

For those who don’t drink alcohol, there are plenty of festive and delicious mocktails to enjoy! With its red color, this Cranberry Mocktail or a Virgin Strawberry Daiquiri would a great choice as a Valentine’s Day drink. A few other popular mocktail recipes are our Virgin Margarita or a Cherry Lime Rickey.

Sparkling cider or grape juice with muddled berries and a splash of grenadine can be a great base. You can also get creative with flavored syrups, fresh herbs, and citrus juices to create unique and flavorful mocktails.

More recipes for Valentine’s Day

Planning a special night in with a special someone? Or spending a fun day with family? Outside of these Valentine’s Day drinks, here are more ideas for fun and festive recipes:

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20 Fun Valentine’s Day Cocktails

Valentine's Day cocktails
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This raspberry martini is a vibrant red cocktail full of berry flavor! Treat yourself with this beautiful sweet drink.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegan

Ingredients

  • 2 ounces (¼ cup) vodka
  • 1 ounce (2 tablespoons) 100% cranberry juice (not sweetened**)
  • ½ ounce (1 tablespoon) fresh lemon juice
  • ¾ ounce (1 ½ tablespoons) raspberry syrup (homemade is best, or use purchased)
  • For the garnish: fresh raspberries

Instructions

  1. Place all ingredients in a cocktail shaker with ice. Shake 15 seconds until cold.
  2. Strain the drink into a cocktail or martini glass. Garnish with raspberries and serve.

Notes

*If all you can find is sweetened cranberry juice or cranberry juice cocktail, use ½ ounce raspberry syrup, then add more to taste.

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Pear Gorgonzola Salad https://www.acouplecooks.com/pear-gorgonzola-salad/ https://www.acouplecooks.com/pear-gorgonzola-salad/#comments Wed, 12 Feb 2025 14:30:00 +0000 https://www.acouplecooks.com/?p=154912 This sweet and savory pear gorgonzola salad is a 5 star side dish! It features juicy pears, creamy cheese, and maple pecans, all tossed in a zingy balsamic vinaigrette dressing.

Pear Gorgonzola Salad

If you’re looking for an impressive side dish, this pretty little pear gorgonzola salad will have you smitten. Alex and I love a good salad that easy yet tastes as good as a restaurant, and this one fits the bill.

It’s a celebration of flavors and textures, with juicy pears, funky cheese, dried cherries, and maple pecans glazed quickly in a skillet. It’s all tossed in our simple balsamic vinaigrette dressing and it pairs with so many different dinners, from chicken to fish to lasagna.

Types of pears for this salad

There are several different types of pears you can find at the grocery store. Pretty much anything you can find works for this pear gorgonzola salad! The most common varieties you’ll find at grocery stores in the States are:

  • Bartlett pear: This classic pear is typically green with a rounded shape. It’s known for its soft, juicy flesh and sweet flavor.
  • Anjou pear (shown in photos): This pear comes in both green and red varieties. Anjou pears are slightly firmer than Bartletts and have a more balanced sweet and tart flavor.
  • Bosc pear: This type has a deep brown skin with fresh, juicy flesh that has earthy notes.
Pear Gorgonzola Salad

Tips for how to ripen pears

Pears that you buy from the grocery store are often very firm and can take a while to ripen. They look similar to apples, but you can think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

  • The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
  • In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
  • Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then refrigerate only if you want to delay eating them.
Pears with knife

Why you’ll love this pear gorgonzola salad

This pear gorgonzola salad is the best mix of textures and flavors that comes together into a rock-star status side dish! The best part is the quick maple glazed pecans.

Our standard recipe for candied pecans is baked and takes about 30 minutes. If we’re looking to whip up a salad and we don’t have candied nuts on hand, we make these maple pecans! It takes just 5 minutes: you toast the nuts in the skillet, then add cinnamon and salt. They’re absolutely delicious and so simple.

Salad dressing options

This pear gorgonzola salad is delicious with the balsamic vinaigrette listed in the recipe below, which is one of our favorite salad dressing recipes ever! But it works with other vinaigrette-style dressings as well. Try one of the following:

Balsamic Vinaigrette

A few more topping ideas

There are loads of ideas for different toppings for a pear gorgonzola salad. Keep the greens and pears but swap in these options cheese, nuts or other mix-ins:

  • Dried cranberries or raisins can stand in for the cherries.
  • Pomegranate seeds make a pop of color and could also substitute dried cherries.
  • Feta crumbles or goat cheese crumbles work well as a substitute for the cheese.
  • Walnuts, toasted almonds, pistachios, hazelnuts, toasted pine nuts, or pepitas work in place of the pecans

Pro tip: add protein for a main dish salad

This pear gorgonzola salad works in any season, though it’s an ideal fall salad or winter salad. Alex and I also love to make it into a main dish by topping with a protein, like chicken, salmon, or tofu! Here are some recipes for cooking the protein:

Dietary notes

This pear gorgonzola salad recipe is vegetarian and gluten-free. For vegan, omit the gorgonzola.

Frequently asked questions

Can you use blue cheese in a pear gorgonzola salad?

Yes! Gorgonzola and blue cheese are terms that are often used interchangeably, but blue cheese is actually a category of cheese whereas gorgonzola is a type of blue cheese. Either cheese works here!

What’s the difference between blue cheese and gorgonzola?

Gorgonzola is a cheese made in Italy. It’s made from cow’s milk and has a milder flavor compared to other blue cheeses. Its texture varies from creamy and spreadable to crumbly, depending on the aging process.

Blue cheese is a category of cheeses with blue veining from made from edible molds. This encompasses a wider range of varieties, made from milks like cow, goat, or sheep (gorgonzola is a type of blue cheese). Blue cheeses you find at the store can be much stronger and sharper than gorgonzola.

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Pear Gorgonzola Salad

Pear Gorgonzola Salad
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5 from 1 review

This sweet and savory pear gorgonzola salad is a 5 star side dish! It features juicy pears, creamy cheese, and maple pecans, all tossed in a zingy balsamic vinaigrette dressing.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Ingredients

  • ½ cup pecan halves
  • ½ tablespoon maple syrup
  • 1/16 teaspoon cinnamon
  • 1 pinch kosher salt
  • 1 recipe Balsamic Vinaigrette
  • 1 ripe pear, sliced
  • 1 shallot
  • 8 cups butter lettuce (or other greens), torn
  • ⅓ cup gorgonzola cheese crumbles (or blue cheese)
  • ¼ cup dried cherries or cranberries

Instructions

  1. To make the maple pecans, toast the pecans in a skillet for 4 to 5 minutes until starting to brown and become fragrant. Add the cinnamon and salt and toast until fragrant, about 30 seconds. Turn off heat, and stir in maple syrup until well coated. Transfer to a plate to cool.
  2. Make the Balsamic Vinaigrette salad dressing.
  3. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. 
  4. To serve, place the greens on a plate or platter. Top with the pear slices, shallot, maple pecans, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

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Salad recipes you may enjoy

Fruit served over greens with nuts and a vinaigrette is our style of salad! Here are some more of our favorite salad recipes that incorporate fruit:

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Cottage Cheese Brownies https://www.acouplecooks.com/cottage-cheese-brownies/ https://www.acouplecooks.com/cottage-cheese-brownies/#comments Mon, 10 Feb 2025 17:00:00 +0000 https://www.acouplecooks.com/?p=169182 These cottage cheese brownies are rich and chocolaty, using the trendy ingredient to stand in for butter or oil! This tasty treat is simple to make and comes out intensely fudgy.

Cottage cheese brownies

Cottage cheese is on a major trend, so why not make it into treats? Alex and I have made recipes for everything from cottage cheese pancakes to cottage cheese dip. So we thought we’d give adding it to brownies a try (why not?!).

These cottage cheese brownies use the high protein cheese instead of butter or oil—and it works beautifully! They’re so easy to make and come out fudgy and chocolaty, with a deliciously rich flavor. We’ve served them at several parties already and everyone loves them! Consider us convinced—we’re on the cottage cheese bandwagon.

What readers love about this recipe

“These brownies were a huge hit at my work, people loved them. One lady even said they remind her of a chocolate cheesecake. The taste is perfect, so fudgy and rich. This is my kind of brownie!” -Tanvee

Ingredients for cottage cheese brownies

These cottage cheese brownies use a similar list of the typical cast of characters for a standard brownie, but you don’t need butter or oil. For equipment, you’ll need a large food processor to make the batter to whip the curds of cheese so they become smooth. Here are the ingredients you’ll need:

  • Cocoa powder: You can make this either with regular cocoa powder or Dutch process cocoa powder for a dark chocolate brownie.
  • All purpose flour, sugar, baking powder, and salt: These are the typical brownie ingredients.
  • Full fat cottage cheese: Here cottage cheese stands in for the butter or oil. We recommend using full-fat cheese for the best texture.
  • Eggs: Eggs help to hold the brownies together and makes a smooth batter.
  • Vanilla extract: This adds nuance to the flavor.
  • Semi sweet chocolate chips: You’ll use both melted chocolate in the batter, and chocolate chips folded in.
Chocolate chips

Tip for dark chocolate lovers

If you love dark chocolate, you can use dark chocolate chips (60%) instead of semi sweet. You can also use Dutch process (dark) cocoa powder to replace half or all of the regular cocoa powder. 

The texture and flavor of these brownies

These cottage cheese brownies come out rich, super chocolaty, and very fudgy. They’re almost like a cross between a chocolate cheesecake and brownies, or like the texture of a flourless chocolate cake. If you prefer more of a chewy or cakey brownie, we recommend trying our olive oil brownies or gluten free brownies.

Cottage Cheese Brownies recipe with knife on parchment paper

Storing leftovers

Store leftover brownies at room temperature in a sealed container for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).

Dietary notes

These cottage cheese brownies are vegetarian. For gluten-free, try our gluten free brownies instead.

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Cottage Cheese Brownies

Cottage cheese brownies
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These cottage cheese brownies are rich and chocolaty, using the trendy ingredient to stand in for butter or oil! This tasty treat is simple to make and comes out intensely fudgy.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16
  • Category: Dessert
  • Method: Baked
  • Cuisine: Brownies
  • Diet: Vegetarian

Ingredients

  • ½ cup cocoa powder
  • ½ cup all purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup full fat cottage cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet chocolate chips, plus one handful, divided

Instructions

  1. Preheat the oven to 350°F. Line an 8 x 8″ metal baking dish (see Notes) with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
  2. In the bowl of a large food processor, add the cocoa powder, flour, sugar, baking powder, and salt and pulse to combine. Add cottage cheese, eggs, and vanilla extract and process for a few seconds until a batter forms.
  3. Place ½ cup chocolate chips into a dry glass measuring cup or glass bowl (make sure it’s completely dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few chunks: keep stirring and if necessary cook another 15 seconds until all the chocolate chunks disappear and the chocolate is perfectly smooth*. Pour the melted chocolate into the food processor and process until combined and a smooth batter forms.
  4. Add the remaining ½ cup chocolate chips and pulse twice until combined, scraping once and processing again. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.
  5. Bake 33 to 40 minutes until set in the center (and the center no longer looks shiny). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature. Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).

Notes

If you love dark chocolate, you can use dark chocolate chips (60%) instead of semi sweet. You can also use Dutch process (dark) cocoa powder to replace half or all of the regular cocoa powder. 

*Note: If you don’t have a microwave, place ½ cup chocolate chips in a small saucepan over low heat and heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth. 

Metal baking dishes yield the most consistent results; if you use a glass baking dish, you may need to increase the bake time.

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Cottage cheese recipes you may enjoy

We love adding cottage cheese to recipes! If you like this idea, a few other cottage cheese recipes you might enjoy are our fan favorite cottage cheese pancakes, our high protein cottage cheese dip, or creamy cottage cheese mac and cheese.

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Chicken and Rice Soup https://www.acouplecooks.com/chicken-and-rice-soup-recipe/ https://www.acouplecooks.com/chicken-and-rice-soup-recipe/#comments Sat, 08 Feb 2025 20:00:00 +0000 https://www.acouplecooks.com/?p=169047 This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.

Chicken and Rice Soup

Here’s a hot take: we’d take chicken and rice soup any day over chicken noodle! (Do you agree?) Alex and I love this classic soup with rice instead of noodles because it infuses it with whole grains—and it tastes even better, we think.

When we create this soup our kids went crazy over it, solidifying it into our “weeknight dinner playlist.” Tender chunks of chicken and perfectly cooked rice float in a rich, savory broth that’s infused with aromatic vegetables and a hint of smoky paprika. We recently served it for a dinner party and everyone kept saying, “What’s in this?!” Here’s our spin on this everyday classic recipe—which we think is a total winner.

What readers love about this recipe

“This chicken and rice soup is a HUG in a bowl. The simplest flavors but so comforting and heartwarming. It was perfect for today and made a classic feel good meal!” -Tanvee

Ingredients for chicken and rice soup

Canned versions of chicken and rice soup were a staple for both Alex and me growing up, and this homemade recipe brings all the nostalgia with even better flavor. To be honest, this one is modeled after one we had at my parents’ house after we were all sick for a family gathering (true story!), and it’s positively restorative. It’s simple enough for a weeknight, but tastes like it’s been simmering all day. Here are the ingredients you’ll need:

  • White onion, carrots, celery, and garlic: These aromatic veggies form the classic flavor base. We like adding fresh garlic for even more of a punch; make sure to use fresh garlic (not jarred or dried) for best flavor.
  • Chicken breasts: We like buying organic chicken where possible for best flavor and most sustainable option.
  • Long grain white rice: White rice has the best texture for this soup; using brown rice would take longer to cook so we don’t recommend substituting it here.
  • Chicken stock and water: We like using a combination of chicken stock with a little water. The rice does soak up quite a bit of the liquid.
  • Dried oregano, garlic powder, and smoked paprika: These are our keys to a delicious, savory flavor.

Tips for the best chicken soup

This chicken rice soup has a few tricks that make it stand out from standard recipes. Here are a few tips that we incorporated to maximize the flavor:

  • Cook the chicken in the broth: Instead of using pre-cooked chicken, this method cooks the chicken right in the broth, infusing it with more flavor and keeping it tender.
  • Smoked paprika: This Spanish spice adds a subtle smoky depth that transforms the entire soup. Don’t skip it! (Use up leftovers with our smoked paprika recipes.)
Chicken and Rice Soup  with bowls and spoons

Storing leftovers

A few important notes about storage of this chicken and rice soup:

  • This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice absorbs the liquid from the soup over time. Add a splash of chicken stock when reheating leftovers to bring it back to a soup-like texture.
  • For meal prep, make the soup without the rice, then add cooked rice to each portion before serving. This prevents the rice from becoming overly soft.
  • The soup also freezes up to 2 months. Again, you may need to add a little extra broth when you reheat it.

Sides to serve with chicken rice soup

This chicken and rice soup works as both a cozy dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:

Chicken and Rice Soup

Dietary notes

This chicken and rice soup recipe is gluten-free and dairy-free, and it also works as a high protein and Mediterranean diet recipe.

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Chicken and Rice Soup Recipe (Family Favorite!)

Chicken and Rice Soup
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 to 8
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Gluten Free

Ingredients

  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4 medium carrots, peeled and chopped
  • 4 celery ribs, thinly sliced
  • 3 garlic cloves, minced
  • 2 quarts chicken stock
  • 2 cups water
  • 2 large boneless skinless chicken breasts (1 ½ to 2 pounds)
  • ¾ cup long grain white rice
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons kosher salt, plus more for serving
  • Freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1 green onion, minced, for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes. Add the garlic and sauté for 1 minute until fragrant.
  2. Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer. Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
  3. Remove the chicken breasts to a cutting board and let rest for 5 minutes, then shred the chicken using two forks or your fingers to pull it into bite-sized pieces (or use a stand mixer with paddle attachment to shred the chicken.
  4. To finish the soup, stir in the shredded chicken and smoked paprika. Taste and add the up to an additional ½ teaspoon kosher salt and fresh ground black pepper to taste. Turn off the heat and let stand for 5 minutes to allow the flavors to meld.
  5. Serve warm, garnished with green onions. Store leftovers refrigerated for up to 3 days. Note that the rice will continue to absorb liquid as it sits; when reheating, you may need to add additional water or stock and adjust seasonings.

Notes

For meal prep, you can make the soup without the rice, then add cooked rice just before serving. This prevents the rice from becoming overly soft in leftovers.

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Soup recipes you may enjoy

A few more of our favorite healthy soup recipes: this sweet potato lentil soup is creamy and cozy, red lentil soup and kale soup are fast and easy, wild rice soup is a fan favorite, and lemon chicken orzo soup is a similar soup with pasta.

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Stuffed Portobello Mushrooms https://www.acouplecooks.com/stuffed-portobello-mushrooms/ https://www.acouplecooks.com/stuffed-portobello-mushrooms/#comments Thu, 06 Feb 2025 16:00:00 +0000 https://www.acouplecooks.com/?p=92087 This stuffed portobello mushrooms recipe has a spinach artichoke filling topped with crispy bread crumbs—a total crowd pleaser! This fun vegetarian dinner idea is a mashup of the popular dip with the meaty goodness of a baked portobello.

How to cook portobello mushrooms

Here’s a recipe that’s one of the most fun, delicious vegetarian dinner ideas we know: spinach artichoke stuffed portobello mushrooms! Alex and my spin on the classic idea is a mashup of comforting spinach artichoke dip with the meaty goodness of a baked portobello mushroom.

Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s a meatless dinner idea that will please every type of eater: we promise. Here’s how to make it!

What readers love about this recipe

“Really great recipe. We thoroughly enjoyed the recipe. Better than ones we had at a restaurant last night. One for our file as a keeper.” -A.

“This recipe was easy and very yummy! Wished I had made more!” -Bobbie

How to make stuffed portobello mushrooms: overview

Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. The filling is based on our fan-favorite spinach artichoke dip, which turns portobello mushrooms into a delicious vegetarian dinner or a fancy side dish. Here are the basic steps of how to make stuffed portobello mushrooms:

  • Bake the mushrooms: You’ll add olive oil, salt and pepper, bake the mushrooms unstuffed at 450°F for 15 minutes, then drain out the liquid. This helps to make sure the mushrooms aren’t too mushy or watery.
  • Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan cheese, and spices.
  • Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425°F.
Stuffed Portobello Mushrooms

Tips for preparing and baking the mushrooms

The best way to cook whole portobello mushrooms is baked or roasted, which makes them beautifully tender and brings out the savory, meaty flavor. You can do this to make a portobello burger, or it works great for stuffed. There are a few things to note about baked portobello mushrooms:

  • Remove the stems before baking. This is important because the stem is tough and hard to cut into. It also makes it easier to stuff!
  • Bake until just tender, but not falling apart. When making stuffed roasted portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
  • Drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re roasted, you’ll notice water has accumulated in the caps. It’s perfectly normal and expected: just make sure to drain off and discard all liquid.

Side dish ideas to serve alongside

This stuffed portobello mushrooms recipe works very well as a vegetarian dinner recipe with a few side dishes. You can also use it as a fancy side dish and pair it with steak or fish! They’re great for a dinner party, or even a romantic dinner like Valentine’s Day. Remember if you’re serving them as a meatless main, add side dishes full of plant-based protein. Here are a few ideas:

Baked Portobello Mushrooms

Fun facts about portobello mushrooms

Here are a few things to know about this popular mushroom variety:

  • The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. Did you know that button mushrooms and cremini mushrooms (aka baby bella) are the same variety of mushroom, just earlier growth stages? The portobello is the oldest stage, so it has the most meaty and savory flavor.
  • Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
  • What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with lots of umami.

Storing leftovers and make ahead tips

Leftovers last up to 3 days; reheat in a 350F° oven until warmed through, about 10 to 15 minutes. To make the mushrooms ahead, complete the first roasting step and make the filling. The day of, stuff the mushrooms and complete the final baking step.

Dietary notes

This stuffed portobello mushrooms recipe is vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.

Frequently asked questions

What is Italian panko?

Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe.

Italian panko or Italian breadcrumbs contain seasonings and salt. It’s easily available in most grocery stores and online. You can also find gluten-free panko or breadcrumbs online to make this a gluten free recipe.

Are there any substitutes for Italian panko?

Use regular panko and add salt and Italian seasonings. Mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme)

Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.

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Stuffed Portobello Mushrooms Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This stuffed portobello mushrooms recipe has a spinach artichoke filling topped with crispy bread crumbs—it’s a total crowd pleaser! This fun vegetarian dinner ideas is like a mashup of spinach artichoke dip with the meaty goodness of a baked portobello mushroom.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 5 ounces frozen chopped spinach
  • 2 tablespoons minced shallot (1 small)
  • 1 green onion
  • ¾ cup chopped canned artichokes (about 1/2 can or jar)
  • ¾ cup Greek yogurt
  • ¼ cup mayonnaise
  • ½ cup shredded Parmesan cheese, plus more for topping
  • ¼ teaspoon each dried dill, garlic powder and kosher salt
  • Fresh ground black pepper
  • ⅓ cup Italian panko* or Italian breadcrumbs
  • Paprika or smoked paprika, for topping (optional)

Instructions

  1. Preheat the oven to 450°F. 
  2. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about ½ teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
  3. Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
  4. Stuff the mushrooms: Turn down the oven heat to 425°F. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
  5. Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  Leftovers last up to 3 days; reheat in a 350F° oven until warmed through, about 10 to 15 minutes. 

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme). 

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More portobello mushroom recipes

Love portobellos? They are some of the tastiest mushrooms on the planet, in our opinion! Here are a few more great portobello mushroom recipes:

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Shrimp Scampi https://www.acouplecooks.com/shrimp-scampi/ https://www.acouplecooks.com/shrimp-scampi/#comments Thu, 06 Feb 2025 15:00:00 +0000 https://www.acouplecooks.com/?p=124599 This shrimp scampi recipe is pure bliss and made in minutes! Sauté shrimp and toss with a luxurious lemony garlic butter sauce.

Shrimp Scampi

Shrimp, butter, garlic, lemon, and white wine: what could be better? Yes, it’s the Italian American shrimp scampi, a classic that’s been stealing hearts and minds for decades. There’s no right way to make a scampi: it’s a thing of elusive beauty that’s up to the chef to define.

We think this version is pretty stellar! Alex and I have created a simple recipe for juicy, garlicky shrimp swimming in a rich, tangy butter sauce. Sop it up with crusty bread, or pour it over pasta—either way, it’s divine.

Ingredients in this shrimp scampi recipe

Shrimp scampi is an Italian American creation, a riff on a classic Italian preparation of scampi by cooking them with olive oil, onion, garlic and white wine. Scampi are also called langoustines: a small, pink shellfish that looks like a large shrimp but is actually part of the lobster family. In this dish, Americans swapped in shrimp for the scampi, but kept both names in the title, creating name that’s more like “shrimp lobster” or “shrimp shrimp.”

As with any popular dish, there are many interpretations of what ingredients a classic shrimp scampi includes! Most dishes have shrimp, garlic, butter, lemon and white wine; others add in onions, tomatoes, or breadcrumbs. It’s popularly served with pasta, but it’s not required. Here are the ingredients for this classic spin on shrimp scampi (or jump to the recipe below):

  • Medium shrimp: Tail on or peeled. We like using fresh shrimp here to make it fast and easy, but you can use frozen too: just make sure to thaw the shrimp in advance.
  • White onion
  • Garlic
  • Parsley
  • Olive oil and butter
  • White wine or vegetable or chicken broth, as a non-alcoholic option
  • Lemon zest
Shrimp scampi pasta

How to make shrimp scampi: basic steps

The great part about shrimp scampi: it comes together in minutes! You can make the entire recipe in about 15 minutes. Here’s a brief outline on how to make this shrimp scampi recipe! A few important tips are listed below, then once you’ve read them head to the recipe below:

  • Sauté onion and garlic, then the shrimp in olive oil. You’ll want to use your largest skillet for this and keep the shrimp in a single layer so they’re all touching the pan.
  • Just cook the shrimp, then remove them. You’ll want them just nearly cooked, because you’re going to take them out of the pan and then add them back in after you make the sauce.
  • Make the butter sauce. In the same skillet, sauté the butter, white wine, lemon zest and parsley to make a sauce.
  • Return the shrimp to the pan and toss with the butter sauce. Serve with pasta or crusty bread (see below!).

A note on serving size

This shrimp scampi recipe uses 1 pound of shrimp for 4 servings. But if you’re feeding 4 very hungry eaters, you may want to increase the amount of shrimp to 1.5 pounds. You can use all the same amounts of ingredients for the sauce: just increase the salt to ¾ teaspoon kosher salt.

You can also use 16 ounces pasta instead of 8 ounces, and add other side dishes to the meal like a green salad or sautéed vegetables.

Shrimp Scampi

Tips for serving with angel hair pasta

Shrimp scampi is often served with angel hair pasta. After making this recipe multiple times, we found some best practices on working with this unique type of pasta:

  • Serve the pasta on the side! Trying to mix the shrimp and pasta in a pan is difficult because the pasta can clump up. Even more importantly, angel hair pasta absorbs a large amount of liquid. So it will absorb the entire butter sauce if you let it! A better practice is serving it on the side of the shrimp, and spooning the butter sauce over the shrimp and the pasta.
  • 8 ounces is enough for 4 servings. Often we’ll make 12 to 16 ounces pasta for four, but angel hair expands when cooked. It feels like you’re getting more than with 8 ounces of spaghetti or linguine.
  • Rinsing the pasta helps. Rinse the pasta in lukewarm water also helps keep it from absorbing too much liquid. Then toss it with 1 tablespoon olive oil and ¾ teaspoon kosher salt to season before serving as a side. Or use our Easy Angel Hair Pasta recipe for seasoning ideas.

Best ways to serve shrimp scampi

Shrimp scampi is ideal for a dinner party or special romantic meal, but it also works for quick weeknight meals, too! It does not always have to be served with pasta, though it can! Here are our serving suggestions for this dish:

  • Serve with 8 ounces pasta. You can use any shape of pasta (linguine, spaghetti, etc) and season however you’d like. We like keeping it fairly basic with olive oil and salt, then spooning a little extra butter sauce over the top.
  • Add crusty bread. Instead of pasta, crusty bread is even easier! Toast it up and add a little butter, then use it for dipping.
  • Or, serve with rice. A non-traditional pairing is serving with rice as a gluten-free option. It would be especially tasty with Spinach Rice.
  • Add a green salad. Salads that pair well: Easy Arugula Salad, Chopped Salad, Fennel Salad, Frisee Salad, Endive Salad, Pear Salad, Kale Salad or Goat Cheese Arugula Salad.

Dietary notes

This shrimp scampi recipe is gluten-free and pescatarian.

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Shrimp Scampi

Shrimp Scampi
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This shrimp scampi recipe is pure bliss and made in minutes! Sauté shrimp and toss with a luxurious lemony garlic butter sauce.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Ingredients

  • 1 pound medium shrimp*, deveined (tail on or peeled)
  • ½ teaspoon kosher salt 
  • Fresh ground black pepper
  • ¼ cup finely minced white onion
  • 6 garlic cloves, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • ½ cup dry white wine (like Pino Grigio) or broth
  • Zest of 1 lemon
  • To serve: 8 ounces Angel Hair Pasta** or pasta of choice, crusty bread, or rice

Instructions

  1. Thaw the shrimp, if frozen. Pat the shrimp dry. In a bowl, sprinkle it with ½ teaspoon kosher salt and fresh ground black pepper and stir to combine.
  2. Chop the onion, garlic and parsley.
  3. In a very large skillet, heat the olive oil on medium high heat. Add the minced onion and garlic and cook for 30 seconds. Add the shrimp in a single layer (without stacking it) and cook for about 3 minutes, turning halfway through, until just cooked. (The shrimp will continue cooking after removing from the heat.) Remove the shrimp to a bowl while making the sauce.
  4. In the same skillet add the butter, wine, lemon zest and parsley. Simmer for 2 to 3 minutes until slightly thickened. Add the shrimp back to the skillet and rewarm it for a few seconds. Serve immediately, with pasta on the side**, rice or crusty bread (drizzle spoonfuls of the sauce over the shrimp and the pasta on the side).

Notes

*To serve very hungry eaters, you can increase to 1 ½ pounds shrimp and ¾ teaspoon salt, using the same amount of other ingredients. You may have to sauté the shrimp in batches depending on the size of your skillet.

**Cook 8 ounces angel hair pasta for 4 minutes, then rinse in lukewarm water. Mix with 1 tablespoon olive oil and ¾ teaspoon kosher salt. Optionally, you can add ½ teaspoon garlic powder and ½ tablespoon each dried oregano and dried basil. We recommend serving the angel hair pasta on the side of the shrimp. Don’t mix it together with the shrimp in the pan: it is difficult to mix and it absorbs all of the butter sauce. (See Easy Angel Hair Pasta for more.)

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More shrimp recipes

Shrimp scampi is one in a long list of great shrimp recipes! Here are a few more ways to eat this tasty protein:

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Energy Balls (Peanut Butter Brownie!) https://www.acouplecooks.com/energy-balls-recipe/ https://www.acouplecooks.com/energy-balls-recipe/#comments Tue, 04 Feb 2025 15:39:52 +0000 https://www.acouplecooks.com/?p=168992 This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!

No Bake Energy Balls

We’re always looking for healthy treats and here’s our latest hit: this no bake energy balls recipe. These little balls are naturally sweetened with dates and taste like peanut butter brownie bites! You need only 5 ingredients and they’re the perfect sweet treat to grab on the go—or sneak as a bedtime snack (me). Alex and I can’t resist them, and of course our kids are obsessed.

These energy bites came about when I was on the Daniel Fast and really needed a treat without sugar or natural sweeteners (maple syrup and honey). Turns out, Medjool dates are just the thing for making an all natural healthy energy bite that fills your chocolate cravings!

What readers love about this recipe

“Yumm I love these energy balls! As a forever date lover, these are exactly the type of thing I like to eat. It’s super delicious and makes for a really nice dessert. These taste like the $4/energy balls they sell at salad bars!” -Tanvee

Ingredients notes for no bake energy balls

Many energy balls recipes (aka energy bites) use oatmeal, but for this recipe we wanted to create a recipe with just nuts and dates. When we started this website in 2010, Medjool dates were on major trend—like these raw brownies, so we made countless Medjool dates recipes. After taking a little hiatus, we’re now back to using them because of their superpower as a natural sweetener.

  • Medjool dates: This chewy, caramel flavored fruit is perfect for naturally sweet treats. Make sure to find Medjool dates at the grocery, not any other type of date. Look in your grocery in the produce aisle (many times next to the bananas), or near the dried fruits. You can also order them online.
  • Walnuts: You can make this recipe with other nuts like almonds or cashews, but we find that walnuts bring the best texture and “brownie” flavor.
  • Cocoa powder: Use regular cocoa powder (not Dutch process or dark cocoa, which we use in many of our recipes but not this one!).
  • Creamy peanut butter: This recipe tastes like a peanut butter brownie energy bite! If desired, you can use other nut butters like almond butter or cashew butter.
  • Vanilla: Vanilla extract adds depth to the flavor.
  • Protein powder: This is optional, but we like how it adds a little protein and subtle enhanced sweetness.
Energy Balls recipe in pan with Medjool dates

Medjool dates fun fact

Did you know Medjool dates are fresh fruits? While other types of dates are dried, Medjool dates are harvested from the date palm tree and then packaged immediately. There’s no processing, so they’re not dried!

Tips for choosing a protein powder brand

Alex and I don’t often include protein powder in our recipes (we prefer natural protein sources), but adding a bit here can help to maximize the overall protein content! If you prefer, you can definitely omit it without sacrificing flavor. Here are a few notes on choosing a good brand:

Storing leftovers

These energy balls store refrigerated for up to 2 weeks, though the flavor is best within 1 week. Bring to room temperature before serving for the best texture. You can also store them at room temperature for 1 week.

Peanut butter energy balls in baking dish with dates and walnuts

Dietary notes

This energy balls recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Energy Balls Recipe (Peanut Butter Brownie!)

No bake energy balls
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 18 balls
  • Category: Snack
  • Method: No Cook
  • Cuisine: Snack
  • Diet: Vegetarian

Ingredients

  • ½ cup whole walnuts
  • 15 Medjool dates, pitted
  • ¼ cup cocoa powder
  • ¼ cup creamy peanut butter
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoons protein powder plus ½ Tbsp water (optional but recommended)

Instructions

  1. In a large food processor, add the nuts and process until finely ground, a few seconds. Add the remaining ingredients and puree until a crumbly dough forms (when you squeeze it together, it will hold). 
  2. Scoop about 1 tbsp of the dough out, squeeze it together, and roll it into balls. (If you like, you can roll it in finely chopped coconut or nuts for styling, but they taste great plain.) Store the balls for 1 to 2 weeks refrigerated (best within 1 week); bring to room temperature before serving. You can also store at room temperature for 1 week if you prefer.

Notes

The protein powder variation is our favorite and adds 1.5 grams protein per serving as well as more sweetness. We use this protein powder.

You can make this recipe with other nuts like almonds or cashews, but we find that walnuts bring the best texture and “brownie” flavor.

This recipe tastes like a peanut butter brownie bite! If desired, you can use other nut butters like almond butter or cashew butter.

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Chimichurri Salmon https://www.acouplecooks.com/chimichurri-salmon/ https://www.acouplecooks.com/chimichurri-salmon/#comments Mon, 03 Feb 2025 14:00:00 +0000 https://www.acouplecooks.com/?p=168828 This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby sauce—these flavors were made for each other! It’s so quick and easy to make broiled, or you can try it baked or grilled.

Chimichurri salmon

If there’s one secret sauce we’d recommend to make everything taste better, it’s chimichurri. This bright, punchy, garlicky Argentinian sauce truly is all that. As cookbook authors, here’s a trick we’ve been using for years as an easy healthy dinner idea: chimichurri salmon!

Salmon on its own can be kind of boring (right?). But salmon with chimichurri sauce is transcendental, adding an herby brightness to each bite. It’s the perfect easy dinner that works for weeknights or for impressing friends and family: and you can make it broiled, baked or grilled depending on your preference! Our family can’t get enough of it (and it’s a perfect Mediterranean diet recipe if you eat that way).

“Oh my goodness is this chimichurri salmon delicious! I’m going to do this brining and broiling method every time now. Nice crispy top, flaky insides. The chimichurri is delicious, it perfectly complements the salmon. I love how simple yet flavourful this dish is.” -Tanvee

Ingredient notes for this recipe

Here are a few notes for when you’re shopping for the ingredients for this chimichurri salmon recipe:

  • Look for skin-on salmon that’s about 1 inch thick. We like buying it in small fillets so it’s already pre-portioned, but you can buy a large fillet as well.
  • Buy fresh salmon, wild caught if possible. Salmon fresh from the fish counter usually has the best flavor. Frozen can work, but opt for highest-quality possible. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Use fresh oregano if possible; otherwise substitute cilantro. Fresh oregano is most traditional in an Argentinian chimichurri sauce, but it can be expensive at the grocery (we always grow it in the summer). Cilantro is a great budget friendly swap and has great flavor.

About chimichurri sauce

Chimichurri is a classic Argentinian sauce often served with grilled meats, chicken or fish. It’s made of chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

In creating this chimichurri recipe, Alex and I took inspiration from Argentine chef Francis Mallman (featured in the documentary Chef’s Table). His classic method uses a salmuera or brine to bring flavor and body to the sauce. It may sound counterintuitive to add water to oil, but it makes a lovely silky body. This sauce is rustic and hand chopped: no blenders or food processors required.

Chimichurri sauce

Tips for making chimichurri salmon

This chimichurri salmon recipe is so simple: all you have to do is cook the salmon using your favorite method and make the chimichurri sauce while it cooks. Here are some tips for the recipe:

  • Broiling is our top choice. Making broiled salmon is so quick: you don’t even need to preheat the oven and it cooks in 10 minutes or less.
  • As alternatives, you can make baked or grilled salmon. If you don’t have a broiler, baked salmon is simple. And if it’s grilling season, we highly recommend making grilled salmon to infuse smoky flavor notes.
  • Leave time for making the sauce. You don’t need a blender for chimichurri, but it does take a bit of time to hand chop everything. It will take about 10 minutes total for the sauce, so keep that in mind!

Storing leftovers and make ahead tips

You can store leftover chimichurri salmon for up to 3 days refrigerated. To reheat broiled salmon, place it on a baking sheet, loosely cover with foil, and reheat at 275°F for about 15 minutes. Avoid microwaving as it can dry out the fish, and reheating it in a skillet can overcook the fish.

To make this recipe ahead, you can make the chimichurri in advance and refrigerate up to 2 weeks. Keep in mind the olive oil solidifies when cold, so bring to room temperature before serving.

Salmon with chimichurri sauce on cutting board

Serving suggestions

To make it a meal, serve chimichurri salmon with lemon rice, couscous, or quinoa. You can also add a salad recipe like arugula salad, kale salad, kale Caesar salad, or apple salad.

Dietary notes

This chimichurri salmon recipe is pescatarian, gluten-free, and dairy-free.

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Chimichurri Salmon

Chimichurri salmon
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby Argentinian sauce—these flavors were made for each other! It’s so quick and easy to make broiled, or you can try it baked or grilled.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

For the salmon

  • 1 pound wild caught salmon fillets, skin on
  • Olive oil, for brushing
  • ½ teaspoon kosher salt, plus more for brining
  • Freshly ground black pepper

For the chimichurri

  • 3 tablespoons water
  • 1 teaspoon kosher salt
  • 6 garlic cloves, minced
  • ¾ cup very finely chopped Italian parsley (1 bunch)
  • ¼ cup finely chopped fresh oregano or cilantro leaves
  • 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
  • 3 tablespoons red wine vinegar
  • ⅓ cup olive oil

Instructions

  1. Brine the salmon (see Notes): In a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Meanwhile if baking, preheat the oven to 400°F or if grilling preheat a grill to medium-high heat (375 to 450°F). Otherwise, skip this step and preheat the broiler in Step 3.
  2. Make the chimichurri: Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool. In a large bowl, stir together the minced garlic, Italian parsley, oregano, and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. 
  3. Preheat the broiler to high. 
  4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat the salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with the ½ teaspoon kosher salt and fresh ground pepper.
  5. Broil the salmon: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). See Notes for baking and grilling instructions. Remove from the oven. Serve topped with the chimichurri sauce.

Notes

Baked salmon: Bake 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.

Grilled salmon: Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F.

*Note on brining: The brining step helps to bring the salmon to room temperature, which is important when broiling to ensure the salmon is cooked through. It also seasons the salmon and helps to prevent albumin, the white stuff that sometimes rises to the surface of salmon when it cooks. 

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25 High Protein Vegetarian Meals https://www.acouplecooks.com/high-protein-vegetarian-meals/ https://www.acouplecooks.com/high-protein-vegetarian-meals/#respond Mon, 03 Feb 2025 01:00:00 +0000 https://www.acouplecooks.com/?p=162887 These delicious and satisfying high protein vegetarian meals work for meatless Mondays or any day of the week! These recipes are packed with vegetarian protein sources to keep you feeling full and energized. Each one has been tested and approved by our family!

High protein vegetarian meals

Looking to pack protein into your meals but don’t eat meat? As two vegetarian cookbook authors, Alex and I have learned that meat isn’t necessary for a filling, protein-packed meal!

Over the decade of writing this food blog specializing in vegetarian and vegan meals, we’ve found so many tricks to making filling high protein vegan and vegetarian recipes. Here’s a list of our top high protein vegetarian meals that our family loves! Each one has been tested by a real family (us!), listed with protein amounts.

What is a high protein vegetarian meal?

Per the Mayo Clinic, general recommendations are to consume 15–30 grams of protein at each meal. Each one of the recipes below has at least 15 grams of protein per serving for the main dish. You can add additional protein into the meal by serving with protein-packed side dishes.

Our top high protein vegetarian meals

Protein packed vegetarian ingredients

Here are some powerhouse protein-packed ingredients you’ll see featured in the high protein vegetarian meals above:

  • Cheese, yogurt, and milk: Cottage cheese, ricotta cheese, Greek yogurt, other cheeses, and milk are excellent sources of vegetarian protein. See our top Cottage Cheese Recipes.
  • Legumes: Lentils, chickpeas, black beans, kidney beans, and other legumes are protein superstars. Toss them in salads, soups, stews, or curries for a hearty dose of protein. See our top Lentil Recipes and Black Bean Recipes.
  • Tofu and tempeh: Tofu and tempeh are high protein plant based foods. Scramble tofu for breakfast, grill tempeh for a satisfying sandwich, or add it to stir-fries for a protein boost. See our top Tofu Recipes.
  • Nuts and seeds: Almonds, cashews, walnuts, pumpkin seeds, chia seeds, and hemp seeds are packed with protein and healthy fats. Sprinkle them on salads, yogurt, or oatmeal, or blend them into smoothies to amp the protein.
  • Quinoa: This ancient grain is a complete protein, meaning it contains all nine essential amino acids. Use it as a base for grain bowls, stuff it in vegetables, or toss it in salads.

Frequently asked questions

Is it difficult to get enough protein on a vegetarian diet?

Not at all! Plenty of plant-based foods are packed with protein. By incorporating a variety of protein-rich ingredients like cheese, milk, legumes, tofu, tempeh, nuts, seeds, and quinoa into your meals, you can easily meet your daily protein needs.

Do I need to combine certain plant-based proteins to get all the essential amino acids?

While it’s true that some plant-based proteins are not complete proteins (meaning they lack one or more essential amino acids), you don’t need to worry about combining specific foods at each meal. As long as you eat a varied diet throughout the day, you’ll get all the amino acids your body needs.

Are high-protein vegetarian meals expensive?

Many protein-rich vegetarian ingredients like lentils, beans, and tofu are quite affordable. Plus, by cooking at home and focusing on whole foods, you can save money compared to eating out or relying on processed vegetarian products.

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25 High Protein Vegetarian Meals

High protein vegetarian meals
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These delicious and satisfying high protein vegetarian meals work for meatless Mondays or any day of the week! These recipes are packed with vegetarian protein sources to keep you feeling full and energized. These lasagna roll ups are a fun way to serve this iconic dish: roll the noodles around the filling for tasty and fun dinner recipe!

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Ingredients

  • 12 lasagna noodles (10 ounces)
  • 28-ounce can fire roasted crushed tomatoes*
  • 1 garlic clove, grated
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano, divided
  • 1 ½ teaspoons kosher salt, divided
  • 10 ounces frozen spinach
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups whole milk mozzarella cheese, divided
  • ½ teaspoon lemon zest
  • 1 egg
  • Chopped parsley, for garnish (optional)
  •  

Instructions

  1. Preheat the oven to 400°F.
  2. Boil the noodles: Bring a large pot of well-salted water to a boil. Boil the noodles until just al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  3. Meanwhile, make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, olive oil, 1 teaspoon dried oregano, and ¾ teaspoon kosher salt. Mix well until all the olive oil is incorporated.
  4. Make the filling: Thaw the spinach following the package instructions, then squeeze out as much water as possible with your fingers (the spinach should feel dry and crumbly before using it). In a medium bowl, mix it with the basil, ricotta cheese, Parmesan cheese, ½ cup mozzarella cheese, lemon zest, egg, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and fresh ground pepper.
  5. Roll the noodles: Spread half the tomato sauce in the bottom of a 9 x 13-inch baking dish. On a baking sheet, place 4 noodles. Spread ¼ cup cheese mixture down each noodle, then top with a bit of tomato sauce (see the photos). Gently roll up each noodle, then place the noodle roll into the baking dish. Repeat for each of the noodles. 
  6. Finish: Once all noodles are rolled and in the baking dish, pour the remaining tomato sauce on top, and sprinkle the remaining 1 ½ cups mozzarella on top. 
  7. Bake: Cover the pan with foil (so it’s not touching the cheese) and bake for 20 minutes. Uncover the foil and bake for 10 minutes. If desired, broil 2 minutes until the cheese is browned. Garnish with chopped parsley or basil and serve. Leftovers last refrigerated for 4 days; reheat in a 375°F oven until warmed through. You can also freeze leftovers for up to 3 months.

Notes

*If desired, you can use purchased marinara sauce instead of making your own. If using purchased marinara, still add the 1 clove grated garlic and 1 teaspoon dried oregano to enhance the flavor.

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Baked French Fries https://www.acouplecooks.com/baked-french-fries/ https://www.acouplecooks.com/baked-french-fries/#comments Sun, 02 Feb 2025 18:34:00 +0000 https://www.acouplecooks.com/?p=72655 These are the best oven baked French fries that taste just like a restaurant! They come out crispy and perfectly seasoned: no need for frying.

Baked French fries

Want to make the best homemade fries you’ve ever had? Try these baked French fries! Here at A Couple Cooks, Alex and I have tested countless batches to get to our ultimate oven baked fries recipe. We discovered a few tricks that make an ultra crispy exterior and the perfect seasoning blend!

Everyone who tries these has a “whoa!” moment when they take the first bite. Here’s what you need to know about how to make baked French fries at home!

How to cut French fries by hand

To make baked French fries at home: you’ll need to learn how to cut them! It’s not hard once you’ve done it once. Watch the video below to review the method:

  • Slice off the ends of each potato, then slice off part of the side to make a base.
  • Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips.
  • Repeat until all potatoes have been cut into fries!

A secret to crispy fries: the cold soak

The secret to the perfect texture for crispy baked French fries? Soak the fries in cold water before baking. Here’s why:

  • Soaking makes the outside crispy and inside soft. In back to back tests, we found this makes for just the right tender interior and crispy exterior.
  • The soak is only 10 minutes. Some fry recipes call for soaking for 1 hour or more. We also did back to back tests for this one, and found that the 10 minute soak was actually better!
  • You can soak while your oven preheats. You don’t lose any time with the soak because you can do it while the oven is preheating. Ideally you can cut, soak and season the fries before the oven is ready to go.
crispy baked French fries

Seasoning for baked French fries

What’s the best seasoning for baked French fries? We’ve tried about a million spices, but we finally narrowed it down to this delicious seasoning blend:

  • Smoked paprika: The Spanish version of paprika that infuses a hint of smokiness into each bite. When you buy a jar, you can use it up with these smoked paprika recipes.
  • Old Bay: Old Bay is an American seasoning blend that’s often used to season seafood and potatoes. You can find Old Bay in your grocery store in the spices aisle, buy Old Bay online, or make homemade Old Bay seasoning.
  • Garlic powder
  • Salt and pepper

Tips for crispy baked French fries

Now that they’re soaked and seasoned: let’s get to baking! Here’s how to bake your baked French fries so that they get perfectly crisp:

  • Soak the fries for 10 minutes in cold water. This gets just the right soft texture inside.
  • Use parchment paper. Lining the baking sheets with parchment paper makes for easy cleanup!
  • Space oven racks. Make sure your oven racks are evenly spaced for the most even cooking.
  • Spread the fries in an even layer. Don’t let them touch each other, or they’ll become soggy.
  • Bake 20 minutes, then flip and bake 10 minutes. This gets them crispy on both sides! Eat immediately for the best texture and flavor.
Healthy baked fries

How to make a larger batch

This baked French fries recipe makes a good amount of fries. But here’s something to keep in mind: each serving is much less than you’d get in a restaurant. That helps keep this recipe on the healthy side.

If you want to increase the quantity, you can go up from 1 ½ pounds to 2 pounds of potatoes. This is the maximum that will fit across 2 baking sheets in the oven at once. And you don’t want to make them in batches: because you should eat them immediately!

Dip ideas for French fries

The best part of French fries: dipping them! Here are some of our favorite dips for French fries:

Also try: Step them up with French Fry Seasoning, or top them like Greek Fries!

Dietary notes

This baked French fries recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Baked French Fries (So Crispy!)

Baked French fries
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5 from 13 reviews

These are the best oven baked French fries that taste just like a restaurant! They come out crispy and perfectly seasoned: no need for frying.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 large russet potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon Old Bay seasoning (purchased or homemade)
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, smoked paprika, garlic powder, Old Bay, black pepper, and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Taste and add a few more pinches salt if desired. Serve immediately for the best texture and flavor.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

A French fry cutter cuts the fries very quickly, but it takes up quite a bit of cupboard space. Here’s a link to the French fry cutter we use.

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15 Tasty Yellow Squash Recipes https://www.acouplecooks.com/yellow-squash-recipes/ https://www.acouplecooks.com/yellow-squash-recipes/#comments Sun, 02 Feb 2025 14:30:00 +0000 https://www.acouplecooks.com/?p=84388 Here are all the best yellow squash recipes! Summer squash is delicious whether it’s grilled, roasted, or baked up in a casserole.

Yellow squash recipes, summer squash recipes

Yellow squash, aka summer squash, is often overshadowed by it’s more popular cousin, the mighty zucchini. But turns out, summer squash can hold it’s own in dishes! There are plenty of delicious ways to eat it, like in cozy casseroles, roasted until tender, or grilled to infuse it with smoky flavor.

As two cookbook authors, Alex and I have rounded up all our favorite yellow squash recipes that are perfect for getting this veggie onto your plate (including a few from other top recipe sites). Whichever summer squash recipe you choose—you’re in for a treat!

Our top yellow squash recipes

Yellow squash nutrition

Is yellow squash healthy? What’s the nutrition info for summer squash? Turns out, this humble squash can be more than just a back-up dancer to zucchini! Yellow squash is:

  • Low in calories. 1 cup sliced raw summer squash has 18 calories.
  • High in Vitamin C. 1 cup raw squash has 32% of your daily need for Vitamin C. (source)
  • High in other vitamins. Summer squash is also high in vitamins A, B6, folate, magnesium, riboflavin, phosphorus, and potassium. (source)

More ways to use summer squash

None of these ideas strike your fancy? Here are a few other summer squash recipes to try:

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Roasted Yellow Squash (& More Recipes)

Roasted yellow squash
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Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 pounds squash (about 4 to 5 medium small)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon kosher salt 
  • ½ cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
  3. Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  4. Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.

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Pan Fried Broccoli (That We Make Every Day) https://www.acouplecooks.com/fried-broccoli/ https://www.acouplecooks.com/fried-broccoli/#comments Sun, 02 Feb 2025 13:00:00 +0000 https://www.acouplecooks.com/?p=87345 Here’s our go-to pan fried broccoli to make on the regular! This basic method is ultra versatile and makes flavorful, crisp tender veggies.

Fried broccoli

Here’s one of our best go-to recipe secrets, and get this: we make it almost every day. Try this pan fried broccoli! It comes out perfectly crisp tender and full of savory flavor: and that’s not easy to do with broccoli.

Home cooks often overcook broccoli or don’t season it enough, making a brown-ish green, lifeless mess. Here’s how to pan fry it so it’s the most delicious thing on your plate! Alex and I really do make this every day (at least, at the time I’m writing this). Want to know why?

Why to make this pan fried broccoli

Believe it or not, as cookbook authors sometimes it’s hard for us to infuse fresh vegetables into our diet. Cheese and carbs are so easy to reach for! So Alex and I have have been on a quest to eat more veggies on the daily. The veggie we’ve been eating every single day? Broccoli. This pan fried broccoli, specifically. Here’s why we love it:

  • It’s fast. Pan fried broccoli comes together in just about 10 minutes!
  • It’s full of flavor. This method adds just the right flavoring: and you can customize it based on the type of cuisine you’re making (see below).
  • It’s healthy. Pan frying uses olive oil, the healthiest of all cooking oils, and just a bit of spices and salt. In fact, we literally crave this!
Pan fried broccoli

Tips for the perfect pan fried broccoli

As I mentioned before: it’s easy to ruin broccoli. Many home cooks tend to cook it too long, making it turn mushy and a brownish-green color. They also tend to under-season it, which accentuates broccoli’s bitter flavor instead of it’s sweetness. Here’s what to know about this recipe:

  • Cut the broccoli into medium florets, keeping the stem long. Here’s the best way to cut broccoli.
  • Broccoli isn’t like most pan fried vegetables: it needs a steam! Because broccoli is rather tough, it cooks best when you add a little water a few minutes in. This lets it get tender without the pan becoming very dry. (We also use this method in our sauteed broccoli).
  • Cook until just fork tender! Resist the temptation to cook too long. Taste test it often!

Flavor variations

This pan fried broccoli recipe we created to be a sort of blank slate. It tastes incredible as is! The spices we’ve added (garlic, onion, and mustard powder) are intentionally versatile to work with many types of cuisines. Here’s how you can customize it for various types of recipes:

  • Italian style pan fried broccoli: Add dried oregano and a squeeze of fresh lemon juice. To get fancy, add a sprinkle of Parmesan cheese.
  • Asian style pan fried broccoli: Reduce the kosher salt slightly and add a splash of soy sauce. Other ideas: add minced fresh ginger, a splash of rice vinegar, or Sriracha hot sauce.
Fried broccoli

Ways to serve fried broccoli

This fried broccoli is one of the most versatile of all of our recipes. We eat it constantly and it works with just about anything. Here are some of our favorite ways to eat pan fried broccoli:

Broccoli nutrition

Who doesn’t need a little more broccoli in their life? This pan fried broccoli is a great way to load in the nutrients. Per Healthline, broccoli is a great source of fiber (1 cup has 10% your daily need), it’s very high in Vitamin C (½ cup has 70% your daily need), and it’s high in protein for a green vegetable (1 cup has 3 grams protein).

Dietary notes

This fried broccoli recipe is vegetarian, gluten-free, plant-based, dairy-free and vegan.

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Easy Pan Fried Broccoli

Fried broccoli
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4.8 from 17 reviews

Here’s our go-to pan fried broccoli to make on the regular! This basic method is ultra versatile and makes flavorful, crisp tender veggies.

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Pan Fried
  • Cuisine: Vegetables
  • Diet: Vegan

Ingredients

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dry mustard powder (optional)
  • ½ teaspoon kosher salt

Instructions

  1. Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
  2. In small bowl, mix together ¼ cup water with garlic powder, onion powder and mustard powder.
  3. Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally. 
  4. Reduce heat to medium, and add the water and spices. Cook an additional 4 to 5 minutes until fork tender, stirring occasionally. Taste and add additional salt and black pepper as necessary. Serve immediately.

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More broccoli recipes

We heart broccoli (a lot)! In fact, we could eat it for every meal. Here are a few of the top broccoli recipes we’d recommend:

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Green Apple Smoothie https://www.acouplecooks.com/green-apple-smoothie/ https://www.acouplecooks.com/green-apple-smoothie/#comments Sun, 02 Feb 2025 03:37:00 +0000 http://www.acouplecooks.com/?p=7843 Transform your day with this refreshing green apple smoothie! It’s naturally sweetened with dates and packed with spinach, this 5-minute healthy drink perfectly balances sweet and tart flavors.

Green Apple Smoothie

Looking for a delicious, naturally sweet healthy drink? Alex and I have created over 50 smoothie recipes over the past decade, many of which have turned out to be reader favorites. This is the smoothie that started it all!

This green apple smoothie is a delightfully sweet tart creation we still make to this day. Its refreshing flavor and wholesome ingredients make it a favorite of us and our whole family. Here’s how to make it!

Key ingredients in this green apple smoothie

This green apple smoothie transformed us from smoothie skeptics to believers. After years of failed attempts that turned smoothies either bitter or an unappetizing brown, we finally cracked the code to a genuinely delicious green smoothie that we actually crave.

The secret? It’s all about balance. Sweet Medjool dates complement the bright tartness of green apple, while fresh lemon juice adds that perfect zing. It’s packed with cashews for a hit of filling protein. This smoothie stays beautifully green with a handful of spinach – making it as social media-worthy as it is delicious!

Green Apple Smoothie

Smoothie storage

Pro tip: Enjoy this smoothie immediately after blending for the best flavor and color. The natural sweetness and vibrant taste tend to dull if refrigerated.

Dietary notes

This recipe is this green apple smoothie recipe is vegetarian, vegan, gluten-free, dairy-free, and plant-based.

Frequently asked questions

Can I meal prep this smoothie?

While best fresh, you can prep the ingredients in freezer bags. Combine chopped apple, dates, and spinach, then blend with ice and lemon juice when ready to drink.

Why green apple instead of red?

Green apples provide the perfect tartness and lower sugar content, making this smoothie refreshingly balanced rather than overly sweet.

How can I make this smoothie more filling?

Add protein with a scoop of your favorite plant-based protein powder or 1 tablespoon of chia seeds. For healthy fats, try ½ an avocado.

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Green Apple Smoothie

Glowing Green Apple Smoothie | A Couple Cooks
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Transform your day with this refreshing green apple smoothie! It’s naturally sweetened with dates and packed with spinach, this 5-minute healthy drink perfectly balances sweet and tart flavors.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 large smoothie (or two small)
  • Category: Drink
  • Method: Blended
  • Cuisine: American

Ingredients

  • 1 large green apple
  • 4 medjool dates
  • 3 cups spinach
  • 8 ice cubes
  • ½ cup water
  • 1 teaspoon fresh squeezed lemon juice

Instructions

  1. Core the apple and cut it into chunks (do not peel). Remove the pits from the dates.
  2. Place all ingredients a blender and blend. Add lemon juice and blend for a few seconds again. Serve immediately.

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Smoothie recipes you may enjoy

If you love this green apple smoothie, try blending some of our other delicious smoothie recipes:

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Refrigerator Dill Pickles https://www.acouplecooks.com/quick-refrigerator-dill-pickles/ https://www.acouplecooks.com/quick-refrigerator-dill-pickles/#comments Sun, 02 Feb 2025 02:43:00 +0000 http://www.acouplecooks.com/?p=2621 Make crisp, flavorful dill pickles at home without any canning equipment! These quick refrigerator dill pickles come together in just 10 minutes of prep time and are perfect for snacking, sandwiches, and more. Unlike traditional canned pickles, there’s no sterilizing or special equipment needed.

refrigerator dill pickles

What’s better that a homemade jar of refrigerator dill pickles? Alex and I are all about mastering the art of quick pickles—they can be made in minutes and stored in the refrigerator.

We often don’t have the time or energy for canning equipment and sterilizing—plus, we’d rather make a quick batch for easy snacking! There’s really nothing like the classic dill pickle. Here’s why this recipe works:

  • Quick 10-minute prep time
  • No canning equipment needed
  • Cucumbers stay crisp and crunchy
  • Perfectly balanced flavor
  • Ready to eat in 24 hours

What’s great about refrigerator pickles

This recipe is the place to start if you’re new to canning or have never made pickles. Refrigerator pickles are vegetables that are pickled in a vinegar solution and simply refrigerated for 1 hour. They last for 1 month in the refrigerator, instead of a year or more on the shelf like traditional canned pickles.

You don’t need any fancy canning equipment or sterilization. Not only is it simple, but you’ll also be surprised at the delicious flavor after relatively little effort!

Key ingredients for success

For this refrigerator dill pickle recipe, you’ll need only a handful of ingredients. Here’s what you’ll need:

  • Baby or mini cucumbers: The cucumbers you’ll need for dill pickles are the small or baby variety, something labeled pickling cucumbers. Avoid standard cucumbers here.
  • Fresh dill brings in an authentic pickle flavor
  • Garlic brings savory depth
  • Coriander seeds and peppercorns add complexity
  • Dill seed is optional, but it adds even more standard pickle flavor
  • White vinegar, sugar and salt form the pickling brine

Note: Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Avoid using dried dill weed, which is the dried leaves and stems of the plant.

refrigerator dill pickles

Pro tips for refrigerator pickles

For the step-by-step instructions for making refrigerator pickles, scroll down to the recipe below. Here are a few pro tips:

  • Clean and prep the jars before canning. This is important to prevent bacteria growth.
  • Use only small pickling cucumbers for best results.
  • Cut cucumbers into consistent sizes for even pickling.
  • Pack the jars tightly – they’ll shrink slightly when pickled.
  • Make sure all vegetables are fully submerged in brine.
  • Let pickles rest 24 hours before tasting.
  • Keep refrigerated for up to 1 month for maximum freshness.

Ways to eat refrigerator dill pickles

The ways to enjoy these refrigerator pickles are endless! Here are a few of our favorite ways to eat homemade dill pickles (besides straight from the jar, that is):

Dietary notes

This refrigerator dill pickles recipe is vegan, vegetarian, plant-based, and gluten-free.

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Refrigerator Dill Pickles

Homemade pickles
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Make crisp, flavorful dill pickles at home without any canning equipment! These quick refrigerator dill pickles come together in just 10 minutes of prep time and are perfect for snacking, sandwiches, and more. Unlike traditional canned pickles, there’s no sterilizing or special equipment needed.

  • Author: a Couple Cooks
  • Prep Time: 24 hours 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 24 hours 10 minutes
  • Yield: 2 jars
  • Category: Snack
  • Method: Pickled
  • Cuisine: American

Ingredients

  • 2 1-pint wide-mouth mason jars with lids
  • 1 pound small cucumbers
  • 3 cloves garlic
  • 4 small chili peppers (optional)
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon sugar
  • 1 ½ tablespoons kosher salt
  • 2/3 cup white vinegar
  • 1 cup water
  • 1 large handful fresh dill
  • 1 to 2 teaspoons dill seeds* (optional)

Instructions

  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half. If desired, slice the chili peppers in half and add to the jars.
  3. In a spare mason jar or covered container, combine the coriander seeds, whole peppercorns, sugar,  kosher salt and white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add the water to the mixture.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic, fresh dill, and chili peppers (if using).
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Notes

*Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Avoid using dried dill weed, which is the dried leaves and stems of the plant.

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More pickles recipes

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5-Minute “Famous” Tomato Dip https://www.acouplecooks.com/roasted-tomato-almond-dip-with-grilled-bread/ https://www.acouplecooks.com/roasted-tomato-almond-dip-with-grilled-bread/#comments Sun, 02 Feb 2025 02:09:00 +0000 http://www.acouplecooks.com/?p=4799 This crowd-pleasing tomato dip has earned a “famous” status at countless parties and gatherings. Made with just 5 simple ingredients, this quick appetizer transforms fire-roasted tomatoes and almonds into a uniquely delicious dip that’s perfect with bread, crackers, or vegetables.

Famous Tomato Dip with Grilled Bread

This tomato dip has become “famous” in our circles because it’s so quick to put together (5 minutes!), and the flavor is absolutely irresistible!

Our friends have started making often for parties and baby showers. We’ve served it so often that when we go to parties, people ask, “Are you bringing the tomato dip?” That’s when we knew it was a winner. It’s so tasty that we included a version in our first cookbook!

Why this recipe works

The combination of roasted almonds and fire-roasted tomatoes creates an unexpectedly rich and complex flavor. The almonds provide a creamy base while the tomatoes add a subtle smokiness. Best of all, this vegan dip recipe comes together in just 5 minutes in your food processor. What makes it special?

  • Quick 5-minute prep time
  • Only 5 simple ingredients
  • Naturally vegan and gluten-free
  • Perfect make-ahead appetizer
  • Versatile serving options
  • Crowd-pleasing flavor that’s unique and memorable
Fire roasted tomatoes

Pro tips for success

Here are a few things to keep in mind when making this tomato dip recipe:

  • Use fire-roasted tomatoes for the best flavor. They really do make a difference! Look for them next to the standard canned tomatoes.
  • Process the almonds until finely ground before adding other ingredients.
  • Stream in the olive oil slowly while processing.
  • Season to taste – some brands of tomatoes need more salt than others.
  • Serve at room temperature for the best flavor.

Ways to serve tomato dip

Here are a few ways Alex and I like to serve this dip:

Dietary notes

This tomato dip recipe is vegetarian, vegan, plant-based, and dairy-free.

Frequently asked questions

How long does this dip last?

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before serving.

Can I make it ahead?

Yes! This dip actually improves after a few hours as the flavors meld. Make it up to 24 hours in advance.

Can I use regular tomatoes instead of fire-roasted?

While regular canned tomatoes will work, fire-roasted tomatoes add a crucial smoky depth. We highly recommend using them for the best flavor.

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5-Minute “Famous” Tomato Dip

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3 from 2 reviews

This crowd-pleasing tomato dip has earned a “famous” status at countless parties and gatherings. Made with just 5 simple ingredients, this quick appetizer transforms fire-roasted tomatoes and almonds into a uniquely delicious dip that’s perfect with bread, crackers, or vegetables.

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: American

Ingredients

For the famous tomato dip

  • ¾ cup roasted almonds
  • 15-ounce can crushed fire roasted tomatoes
  • 1 garlic clove
  • ½ teaspoon kosher salt
  • ¼ cup olive oil

For the grilled bread

Instructions

  1. In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and kosher salt. Process until the nuts are finely ground.
  2. Scrape down the bowl. With the processor running, add the olive oil in a steady stream until a thick texture forms. (Store any leftovers refrigerated for 1 week.)
  3. For the grilled bread: Slice the baguette into slices. Brush olive oil onto each side of the bread. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.

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More party appetizers

This tomato dip is great for parties; here are a few more party appetizers and dip recipes:

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Boiled Broccoli https://www.acouplecooks.com/boiled-broccoli/ https://www.acouplecooks.com/boiled-broccoli/#respond Sat, 01 Feb 2025 23:28:00 +0000 https://www.acouplecooks.com/?p=60010 This boiled broccoli comes out perfectly crisp tender and bright green! Spritz with lemon and drizzle with olive oil, and it’s a healthy and easy side dish.

Boiled broccoli in bowl with lemon wedge

If there’s one vegetable that’s always a winner in our house, it’s broccoli. Surprisingly, there’s a quick method that has become our go-to: boiled broccoli!

Salted and seasoned with olive oil and a spritz of lemon, it’s a favorite of the whole family (our kids actually even request it—no kidding!). The florets come out perfectly bright green and crisp tender after just 2 minutes in hot water. Here’s exactly how to boil broccoli!

How to make boiled broccoli

This is one the easiest methods of how to cook broccoli, because there’s really no technique involved. The only thing to remember is very important: don’t overcook the broccoli! Even just a minute longer in that boiling water and it will become yellow brown mush. Here’s exactly what to do (or jump to the recipe):

  • Bring a pot of water to a boil.
  • Chop the broccoli by cutting it into medium-sized florets, keeping the stems long.
  • Boil the broccoli for 2 ½ to 3 minutes, until crisp tender and bright green. Taste test and immediately stop cooking once the broccoli done.
  • Drain the florets in a colander.
  • Mix in olive oil, lemon juice (optional) and kosher salt. Give it a taste: perfect boiled broccoli!
How to boil broccoli

Tips for chopping broccoli

One final tip for boiled broccoli: a nice way to cut it is to keep the stems as long as possible, which makes for the best look on the plate. If you cut the stems short and stubby, you’ll end up with tiny florets that make a mess on the plate and look less than appetizing. Here’s how to chop broccoli so it looks the best:

  • Keep the stems as long as possible. When you chop the floret, cut it at the base of where the floret attaches to the main stem. This makes for the best shape.
  • Make the florets medium sized, as similar in size as possible. It doesn’t have to be perfect, but keeping the florets similar sized helps them to cook at the same rate.

More great ways to cook broccoli? Try Roasted BroccoliSteamed Broccoli, or Sauteed Broccoli!

Boiled broccoli

Blanching vs boiling

Is this blanched broccoli? Well, almost! Blanching is a cooking method that involves boiling vegetables until they’re crisp tender, then plunging them into ice water to stop the cooking process.

This boiled broccoli recipe technically isn’t blanching because it doesn’t use ice water. The ice water is used to keep the veggies as colorful as possible. You’ll notice that this recipe is beautifully bright green, but leftovers can become more yellow in color depending on how long you boil them.

Ways to season boiled broccoli

The key to great-tasting boiled broccoli: the seasonings! First and foremost, make sure to salt it perfectly to taste, using the recipe below as a guide. If you’re looking for some adders, here are some tasty ways to take it over the top:

  • Feta cheese or goat cheese crumbles
  • Shredded Parmesan or Pecorino Romano cheese
  • A shake or two of rice vinegar, soy sauce, and a sprinkle of sesame seeds
  • Slivered toasted almonds or toasted pine nuts
  • Grated garlic or fresh ginger
  • Panko and dried herbs
Boiled broccoli

Dietary notes

This boiled broccoli recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Perfect Boiled Broccoli

Boiled broccoli
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Boiled broccoli comes out perfectly crisp tender and bright green! Spritz with lemon and drizzle with olive oil, and it’s a healthy and easy side dish.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Boiled
  • Cuisine: Vegetables
  • Diet: Vegan

Ingredients

  • 1 1/2 pounds (2 large heads) broccoli
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Chop the broccoli into florets.
  2. Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 ½ to 3 minutes until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Once they’re cooked, drain into a colander.
  3. Place in the serving dish and stir in the olive oil, lemon juice, and kosher salt. Taste and add additional seasoning to taste.

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More broccoli recipes

Aside from our basic broccoli recipes, we’ve got lots of other great ways to cook it! Here are some favorites:

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50 Great Vegetable Recipes https://www.acouplecooks.com/vegetable-recipes/ https://www.acouplecooks.com/vegetable-recipes/#comments Sat, 01 Feb 2025 21:56:00 +0000 https://www.acouplecooks.com/?p=70359 Here are all the best vegetable recipes! These easy and healthy side dish recipes highlight the ideal ways to cook these tasty veggies.

Roasted vegetables

Love eating veggies? Us too. Here at A Couple Cooks, we’ve made it our life’s work to figure out deliciously healthy ways to eat them. What we found? There are so many ways to make vegetables taste incredible.

Here are all our top vegetable recipes that make each one taste like a million bucks, from roasted broccoli that’s as irresistible as French fries, to Caprese salad with juicy tomatoes. For each vegetable, we’ve listed a few more of our favorite ideas. Ready to get to it?

Or, choose by vegetable: Broccoli Recipes, Carrot Recipes, Celery Recipes, Spinach Recipes, Mushroom Recipes, Tomato Recipes, Cauliflower Recipes, Cabbage Recipes, Brussels Sprouts Recipes, Corn Recipes, Kale Recipes, Asparagus Recipes, Beet Recipes, Potato Recipes, Potato Recipes, Avocado Recipes, Cucumber Recipes, Butternut Squash Recipes, Yellow Squash Recipes, or Zucchini Recipes.

Our best vegetable recipes

More resources for eating vegetables

Want to eat more veggies? Us too. We’ve got lots of resources for how to find the best recipes to eat them! Here are some of our favorites:

Looking for vegetarian and vegan dinners? Go to Best Vegetarian Dinners, Easy Vegetarian Recipes, Best Vegan Dinners, or Easy Vegan Recipes.

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50 Great Vegetable Recipes

Roasted vegetables
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast. 

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegetables
  • Diet: Vegan

Ingredients

  • 1 medium head cauliflower (2 pounds)*
  • 1 crown broccoli (1/2 pound)
  • 1 medium red onion
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 1 red pepper
  • 1 yellow pepper
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Old Bay seasoning**
  • 1 teaspoon kosher salt

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
  3. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
  4. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

Notes

*Cut all quantities in half to make 1 sheet pan for 4 people.

**If you can’t find Old Bay, here’s how to make Old Bay it at home! Or, substitute in 1 teaspoon paprika and ½ teaspoon celery salt. 

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