Lentil Soup

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The…

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…

The post Lentil Soup appeared first on Two Peas & Their Pod.

Sweet Potato Soup

If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…swe…

If you’re looking to add more vegetables into your weekly dinner rotation, look no further than this Sweet Potato Soup recipe. It’s packed with: carrot, onion, celery, orange bell pepper, garlic, and of course the star of the soup…sweet potatoes! My favorite vegetable! It has the most vibrant, rocking orange color that I’m absolutely obsessed…

The post Sweet Potato Soup appeared first on Two Peas & Their Pod.

Homemade Chili Powder

With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.
This homemade chili powder takes just 15 minutes to…

Homemade Chili Powder

With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.

This homemade chili powder takes just 15 minutes to make when using whole dried chiles, and just 5 minutes to make if using pre-ground chiles. And we must say, it’s so fresh and much better than store-bought, so there’s no going back!

Homemade Chili Powder from Minimalist Baker →

Instant Pot Hummus

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor. Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started! Why make Instant Pot hummus? Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus? It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.

Instant pot hummus

Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started!

Why make Instant Pot hummus?

Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus?

  • It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity in flavor.
  • It’s cheaper! Some hummus brands can be quite expensive: homemade hummus in an Instant Pot is cheaper than buying lots of hummus tubs.
  • It’s a great use for a batch of chickpeas. If you cook up a big batch of chickpeas in your Instant Pot, what better way to use them? Use half for hummus and half for eating.
Instant pot hummus

About the book: Instant Family Meals

This recipe is from the book Instant Family Meals by our dear friend Sarah Copeland, and it truly is a masterpiece! This collection of recipes is beautifully fresh, modern and sophisticated: just like Sarah’s recipes always are. (Her other cookbooks Feast and Every Day is Saturday are both big hits in our house!)

You’ll find recipes like Sweet Potato Tacos, Eggplant Parmesan, Cacio e Pepe Risotto, and Double Chocolate Cheesecake. Yes, please! There are wholesome healthy recipes for people of every diet, including lots for vegetable-forward eaters like ourselves. Congratulations to Sarah on this new masterpiece!

Instant Family Meals

A few tips for the chickpeas

Here we’ve provided a few methods for cooking the chickpeas in this Instant Pot hummus. You can cook lots of chickpeas, or just enough for this hummus. You can also soak the chickpeas to decrease the cook time and make for more tender chickpeas.

  • Cook just enough for the hummus. In the instructions below we’ve provided instructions to cook just enough chickpeas for the hummus recipe. This is great if you’re not sure whether you’ll use the rest of the chickpeas.
  • Make 1 pound chickpeas. You can cook up to 1 pound of chickpeas at one time! If you do this, you can eat the remaining chickpeas or freeze them for up to 3 months. Go to Instant Pot Chickpeas.
  • Soak if you have time. If you have time to soak the chickpeas over night, even better! Soak 1 pound chickpeas with 8 cups water for 10 to 12 hours. Then you can reduce the cook time to 20 to 25 minutes.
Instant pot hummus

Ingredients for Instant Pot hummus

Once you’ve cooked the chickpeas, this Instant Pot hummus is a breeze to whip up! You’ll need a food processor for this task (a blender doesn’t get it smooth enough!). Here’s what you’ll need on hand:

  • Cooked chickpeas
  • Garlic
  • Tahini
  • Fresh lemon juice
  • Ground coriander A fun variation on the standard cumin! we loved this
  • Kosher salt
  • Olive oil
  • Water, as needed

A bit about tahini

If you’ve never made hummus before, you’ll need a jar of tahini! Tahini is sesame seed paste that’s most famous for its use in hummus, but it’s used in lots of Middle Eastern and Mediterranean recipes (like lemon tahini sauce!). Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly.

If you buy a jar of tahini and aren’t sure how to use it up, we’ve got lots of ideas for you! See our top Delicious & Healthy Tahini Recipes, from hummus to cookies.

Instant pot hummus

More Instant Pot recipes

What else can you make with an Instant Pot? So many things! Alex and I originally weren’t into the pressure cooker trend…until we tried it for ourselves! Here are a few of our favorite ways to use an Instant Pot:

This Instant Pot hummus recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Instant pot hummus

Creamy Instant Pot Hummus


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1/2 cups
  • Diet: Vegan

Description

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.


Ingredients

For the chickpeas

  • 1 cup dry chickpeas*
  • Water
  • 1 pinch salt

For the Instant Pot hummus

  • 2 cups cooked chickpeas
  • 1 garlic clove
  • 1/4 cup tahini
  • 5 tablespoons lemon juice (2 medium lemons)
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • Water, as needed

Instructions

  1. Place the chickpeas in the Instant Pot, cover with 2 inches water, and add the kosher salt. Lock the lid and place the vent in the “Sealing” position. (If you want to cook 1 pound chickpeas at once, go to Instant Pot Chickpeas instead!)
  2. Cook on high pressure 35 minutes (unsoaked) or 25 minutes (soaked): Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (During cooking, avoid touching the metal part of the lid.)
  3. Natural release for 20 minutes: After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 20 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
  4. In the bowl of a food processor, add 2 cups of the cooked chickpeas. (You’ll have a few left over, which you can use for another recipe.) Add the garlic, tahini, lemon juice, coriander, and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. 
  5. Turn on the processor and pour in the olive oil until a smooth paste forms, then add water to get to a creamy consistency (we added 10 tablespoons). Process for 3 to 4 minutes until super creamy and smooth. Taste and add additional salt as needed. Store refrigerated for up to 4 to 5 days. 

Notes

Reprinted with permission from Instant Family Meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Published by Clarkson Potter, a division of Penguin Random House, LLC. 

*If you can, soak the chickpeas for 10 to 12 hours the night before. This decreases the cook time and makes for more tender beans. But you can also do it without soaking and cook longer! 

  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: Pressure Cooker

Keywords: Instant Pot hummus, hummus instant pot

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy…

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy at home.

This 1-pot tikka masala is simpler than most as it doesn’t require any marinating, obscure ingredients, or fancy methods. Just throw everything in one pot and watch dinner appear before your eyes.

Easy 1-Pot Tikka Masala from Minimalist Baker →

Homemade Orange Bitters

Bitters are used in a number of cocktails. Even if you can’t strongly perceive them while you’re sipping your drink, like salt, lemon zest, and vanilla, bitters are used to balance the flavors in the glass, providing a gentle undernote to bolster or as a contrast to flavors, rather than domineering or taking center stage. When writing Drinking French* I kept in mind that most…

Bitters are used in a number of cocktails. Even if you can’t strongly perceive them while you’re sipping your drink, like salt, lemon zest, and vanilla, bitters are used to balance the flavors in the glass, providing a gentle undernote to bolster or as a contrast to flavors, rather than domineering or taking center stage.

When writing Drinking French* I kept in mind that most people either didn’t have access to a wide variety of bitters, or didn’t want to amass a line-up of little bottles of bitters at home just to make one cocktail. Although sometimes, a certain bitter does make a difference. So a few times, I nudged readers who might want to expand their flavor horizons towards a particular bitter, such as eucalyptus or salted chocolate. But in the overall picture, I like to give choices when writing a recipe in a book, so as many people ca make it as possible.

My fallback bitters are orange and aromatic (Angostura) because I wanted to make sure to use ones that people could easily find. Heck, I’ve even seen Angostura being sold in French supermarkets, as well as at Target stores in the U.S. So there’s really not that much of a barrier to getting your hands on a bottle.

Continue Reading Homemade Orange Bitters...

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.
It’s also versatile with options for bo…

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.

It’s also versatile with options for both meat eaters and vegans. And we include plenty of serving options below. Let’s make soup!

It all starts with a base of onion, garlic, ginger, and serrano or jalapeño pepper.

1-Pot Pumpkin Black Bean Soup from Minimalist Baker →

1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).
I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming.
This Moroccan-inspired soup puts some of my favorite spice…

1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming.

This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

1-Pot Spiced Sweet Potato Lentil Soup from Minimalist Baker →

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)

Have you ever tried mujadara? If not, you’re totally missing out.
What is Mujadara?
Mujadara is a satisfying vegetarian dish with Middle Eastern and Arab influences. It’s traditionally made with rice, lentils, and caramelized onions, makin…

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)

Have you ever tried mujadara? If not, you’re totally missing out.

What is Mujadara?

Mujadara is a satisfying vegetarian dish with Middle Eastern and Arab influences. It’s traditionally made with rice, lentils, and caramelized onions, making it incredibly affordable and satisfying.

The spices can range in simplicity from just salt, pepper, and cumin to more complex flavors like cinnamon, lemon peel, and cayenne pepper.

What Makes our Version Unique?

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired) from Minimalist Baker →

Sheet Pan Shrimp Boil in Oven

Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor. I still remember my first shrimp boil. Raised in the heart of the Midwest, it wasn’t until adulthood that I got to experience it. The paper on the table, the jumble of Old Bay-spiced shrimp and potatoes, all the guests eating with their fingers as the sky began to darken: it was magic. Ever since, the shrimp boil has held my heart. We’ve made it for festive occasions, birthdays and weddings and family vacations at the lake. So why not harness the magic of the shrimp boil for an every day meal? This sheet pan shrimp boil in oven is an easy way to make it on a weeknight: no large pot or fire required! Keep reading for how to do it. How to make a shrimp boil in oven The concept of a shrimp boil in the oven is just that! Instead of boiling the veggies and shrimp, you’ll bake them on a sheet pan with olive oil and some tasty seasonings. Like many sheet pan dinners, this requires starting the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor.

Shrimp Boil in Oven | Sheet pan shrimp boil

I still remember my first shrimp boil. Raised in the heart of the Midwest, it wasn’t until adulthood that I got to experience it. The paper on the table, the jumble of Old Bay-spiced shrimp and potatoes, all the guests eating with their fingers as the sky began to darken: it was magic. Ever since, the shrimp boil has held my heart. We’ve made it for festive occasions, birthdays and weddings and family vacations at the lake. So why not harness the magic of the shrimp boil for an every day meal? This sheet pan shrimp boil in oven is an easy way to make it on a weeknight: no large pot or fire required! Keep reading for how to do it.

Shrimp boil in oven

How to make a shrimp boil in oven

The concept of a shrimp boil in the oven is just that! Instead of boiling the veggies and shrimp, you’ll bake them on a sheet pan with olive oil and some tasty seasonings. Like many sheet pan dinners, this requires starting the longest cooking vegetable in the oven first: in this case, the potatoes. You’ll bake, then add the corn to the same sheet, bake some more, and then add the shrimp.

To make this sheet pan shrimp boil as easy as possible, you’ll mix the potatoes in a bowl with the seasonings, then use the same seasonings and same bowl to mix the corn. Then you’ll use the same bowl and seasonings to mix up the shrimp! So you’ll only dirty one bowl in the process: and you can start to memorize the seasoning mix too.

Here’s how to make a sheet pan shrimp boil in oven (see the full recipe below):

  • Preheat the oven to 425 degrees.
  • Mix the potatoes with the olive oil and seasonings (Old Bay seasoning, coriander, dill, salt and pepper). Place on two parchment lined baking sheets and bake 10 minutes.
  • In the same bowl, mix the corn with the olive oil and seasonings. Remove the baking sheets from the oven and add the corn. Bake for 12 minutes.
  • In the same bowl, mix the shrimp with the olive oil and seasonings. Remove the baking sheets from the oven and add the shrimp. Bake for 10 minutes.

And that’s it! What results is a shrimp boil full of oven-roasted goodness. The veggies have browned and caramelized goodness, salty and seasoned with the nuance of cozy Old Bay seasoning. And the shrimp are perfectly tender.

Shrimp boil in oven

How to serve a sheet pan shrimp boil

Once you’ve made a shrimp boil in the oven: how to serve it? Do not even think about using plates and silverware! They’re strictly forbidden here! If you’d like to serve it like a traditional low country shrimp boil, you can spread butcher paper of newspaper over your table. Then pour the shrimp boil goodness right onto the paper. Enjoy by eating with your hands! And of course have lots of napkins handy nearby.

You also can allow the baking sheets to cool off, and serve directly from the cooled baking sheets. Or serve on a large platter.

Sheet pan shrimp boil

Side dishes to serve with a shrimp boil

When we made this shrimp boil in the oven, we served it as a special meal for my teen refugee mentee from Congo. It was perfect for a late summer meal on the patio, and a fun way to build our relationship! We researched side dishes to serve with a shrimp boil and came up pretty short. Most side dishes require a plate, which ruins the vibe.

Since we were feeling creatively uninpsired, we decided to just skip side dishes and go with dessert instead! So we served this shrimp boil followed by our Classic Strawberry Shortcake. It was the perfect carefree ending to a festive meal.

Serving this sheet pan shrimp boil with cornbread or bread seem like good options: do you have ideas on side dishes that would work? (Let us know in the comments below.)

Shrimp boil in oven

What type of shrimp to use?

For this shrimp boil in oven recipe, we recommend using large shrimp with the tail on for the best presentation. We used the size 16 to 20 count, which are quite large. We’d suggest buying shrimp with the shell on that is already deveined. Then you can remove the shell after cooking the shrimp, but leave the tail on. (If your shrimp are not deveined, here’s How to Devein Shrimp.)

What about fresh or frozen shrimp? Either fresh or frozen works for this recipe! A myth about fish is that “fresh is best.” However, frozen shrimp can be higher quality than raw fish because freezing suspends the decomposing process. Also, the shelf-life of fresh shrimp is only a few days, but frozen shrimp lasts for several weeks.

If you use frozen shrimp for this recipe, here’s how to thaw frozen shrimp:

  • Place the frozen shrimp in the refrigerator to thaw overnight. Or,
  • On the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.
Sheet pan shrimp boil in oven

A note on sustainable shrimp

Are you looking at buying sustainable shrimp for this shrimp boil in the oven? (If so, kudos!) Here are a few pointers for buying sustainable seafood:

  • Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
  • How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.

This recipe is…

This sheet pan shrimp boil in the oven is pescatarian, gluten-free, and dairy-free.

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Shrimp boil in oven

Sheet Pan Shrimp Boil in Oven


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor.


Ingredients

  • 2 pounds small red potatoes
  • 4 large ears corn
  • 2 pounds large raw shrimp, shell on and deveined (thawed)
  • 6 tablespoons olive oil, divided
  • 6 teaspoons Old Bay seasoning, divided
  • 3 teaspoons dried dill, divided
  • 1 1/2  teaspoon ground coriander, divided
  • 1 1/2 teaspoon kosher salt, divided
  • Black pepper
  • 4 lemon wedges
  • Finely chopped parsley or chives, for garnish

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Cut the potatoes in half (or into bite-sized pieces if using larger potatoes). Shuck the corn and cut it into 2-inch pieces.
  3. Place the potatoes in a large bowl and stir them together with: 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Spread potatoes face down on the baking sheets and bake 10 minutes.
  4. Meanwhile, in the same bowl stir together the corn with (same as last time!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the baking sheet from oven and flip the potatoes. Add the corn and bake an additional 12 minutes.
  5. Meanwhile, in the same bowl stir together the thawed shrimp with (here we go again!): 2 tablespoons olive oil, 1 teaspoon Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the sheet from the oven and turn the corn. Add the shrimp and bake an additional 10 minutes until shrimp is cooked through.
  6. Serve garnished with chopped parsley or chives, and a hearty squeeze from the lemon wedges. Allow to cool slightly. If desired, spread butcher paper or newspaper over your table and pour the shrimp boil on top — or serve right from the cooled baking sheets or a large platter. Enjoy by eating with your hands!

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Shrimp Boil in Oven, Sheet Pan Shrimp Boil

Looking for more healthy seafood recipes?

Here are a few more healthy seafood recipes:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes