Sweet Potato Soup

This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.…

A Couple Cooks – Recipes worth repeating.

This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.

Sweet potato soup

Oh hello, luscious and velvety Sweet Potato Soup! This root vegetable is makes the best sweet and creamy puree. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and absolutely irresistible. This healthy soup will please just about anyone: even avowed sweet potato haters! This recipe comes straight from cookbook author and dear friend of ours, Tanorria Askew in her new cookbook Staples +5!

Ingredients in this sweet potato soup

This sweet potato soup recipe is creamy, velvety, smoky, savory, and sweet all at once. This one will impress just about everyone: even people tend to avoid sweet potatoes (like our 4 year old!). It’s got a light swirl of cream to bring a rich body, but you can use full-fat coconut milk for vegan and dairy free. With those options, it works for nearly every diet! Here’s what you’ll need:

  • Onion, carrots, and celery (see below for a substitute)
  • Sweet potatoes
  • Olive oil
  • Smoked paprika, garlic powder, salt and pepper
  • Fresh thyme
  • Bay leaves
  • Vegetable broth
  • Heavy cream or full-fat coconut milk
Staples + 5

About the book: Staples + 5

This sweet potato soup recipe is from the new cookbook Staples +5 by Tanorria Askew. The great part about this book? It’s all about utilizing your pantry and staple ingredients to make easy, healthy meals! The concept is that you need a base of pantry and fridge items: then add 5 ingredients to that and you can make endless variations of delicious meals!

Tanorria is a former MasterChef contestant, personal chef, and incredible person we’re honored to call friend. Now she’s added cookbook author to her resume, and we could not be more thrilled for her! In this book she shares recipes from her family’s Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love.

We could not recommend this cookbook more! Grab a copy of Staples +5 here.

Sweet potato soup

Tips and substitutions

This sweet potato soup is easy to make at home with a short list of ingredients. Here are a few tips to the cooking process:

  • Substitute celery seed if desired. When making this soup recipe, we made an error: we thought we had celery in our refrigerator! We substituted 1 carrot and 1 large pinch celery seed, and it turned out great! The earthy undertone from the celery seed was delicious.
  • An immersion blender is helpful. An immersion blender is also called a stick blender, and it’s absolutely essential for pureed soups in our opinion! This way, you can leave the soup in the pot and blend it, instead of transferring to a blender (which can result in hot soup splashing).

Garnishing this sweet potato soup

This sweet potato soup comes out creamy, velvety, lightly smoky, and irresistible. Tanorria recommends candied bacon as a topping, which would take it over the top! Here are a few other ideas for garnishes that she suggests and some ideas of our own:

Sweet Potato Soup

Make it a meal: side dishes to add

How to make this sweet potato soup recipe into a meal? Pureed soups often need more protein to make them into a filling. Here are a few ways to accessorize this soup and make it into a meal:

More sweet potato recipes

Sweet potatoes are perhaps our favorite vegetable of all time, over here. Here are a few more tasty sweet potato recipes to try:

This sweet potato soup recipe is…

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

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Sweet Potato Soup

Sweet Potato Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups (4 to 6 servings)
  • Diet: Vegetarian

Description

This sweet potato soup recipe is a one pot wonder! Hearty and lusciously creamy, its velvety flavor will please everyone.


Ingredients

  • 1 large yellow onion
  • 2 large carrots
  • 2 celery ribs (we substituted 1 extra carrot and 1 large pinch celery seeds)
  • 3 large sweet potatoes (about 2 1/2 pounds total)
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • ½ tablespoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 cups vegetable broth or stock
  • ½ cup water
  • ½ cup heavy cream or full-fat coconut milk (for vegan)
  • Toasted pumpkin seeds, chopped pistachios, or pomegranate seeds, to garnish (optional)

Instructions

  1. Peel and dice the onion and carrots. Dice the celery. Peel the sweet potatoes and chop them into 1/2-inch cubes.
  2. In a large pot over medium heat, heat the olive oil. Add the onion, celery and carrots and stir, making sure to coat all the veggies with oil. Cook for 3 to 4 minutes until the onion and celery become translucent.
  3. Add the sweet potatoes and toss until everything is coated. Season with paprika, garlic, salt and pepper. Stir until the seasonings are evenly distributed. Cook for 2 to 3 minutes.
  4. Add the thyme and bay leaves and stir. Add the vegetable stock and increase the heat to bring to a boil. When boiling, reduce the heat to medium-low, and simmer for 15 to 20 minutes or until the sweet potatoes are tender.
  5. Remove from the heat and remove the thyme stems and bay leaves. Using an immersion blender, puree until smooth. (If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender.) Once blended, stir in the heavy cream. Serve topped with toasted nuts or seeds, if using. Cool to room temperature before storing. Refrigerate in an airtight container for up to 1 week.

Notes

Reprinted with permission from Staples +5 by Tanorria Askew.

  • Category: Soup
  • Method: Blended
  • Cuisine: Soup

Keywords: Sweet potato soup, sweet potato soup recipe

A Couple Cooks - Recipes worth repeating.

Roasted Vegetable Pasta

This easy vegetable pasta pairs spaghetti with colorful roasted veggies! It’s a healthy dinner idea for loading up on the…

A Couple Cooks – Recipes worth repeating.

This easy vegetable pasta pairs spaghetti with colorful roasted veggies! It’s a healthy dinner idea for loading up on the good stuff.

Vegetable pasta

No matter how many healthy, easy dinner ideas we have in our repertoire, we’re always in need of another. Here’s our newest idea for loading up on good stuff: meet this Vegetable Pasta! It’s a combination between cozy comfort food and a vegetable-powered healthy meal, pairing roasted vegetables with bright marinara and Parmesan cheese. Here’s how to make it!

Elements in this vegetable pasta

This vegetable pasta is the best combination of loads of veggies and the homey feel of a great spaghetti marinara. For the veggies, we wanted to select colorful vegetables with peak nutrition. Here’s what you’ll need (though of course, you can substitute any of your favorite veggies):

  • Cauliflower
  • Broccoli
  • Bell peppers (red and yellow)
  • Onion

This vegetable pasta is full of Vitamin C! Half of a bell pepper provides 84% of your daily vitamin C, and one serving of cauliflower has 77%: not to mention other nutrients and vitamins. It’s a great way to eat your veggies while slurping up a bowl of pasta. (See more at Bell pepper nutrition and Cauliflower nutrition).

Vegetable pasta

More vegetables to add

Many different types of vegetables work in this vegetable pasta recipe! You can add about another 8 ounces of veggies to the quantities in the recipe below. But keep in mind: the quantity is important. You’ll need to divide it all the veggies between two baking sheets without stacking them (otherwise the veggies steam instead of roasting). Here are some other vegetables that would taste great here:

  • Mushrooms (add 8 ounces to the other vegetable quantities below)
  • Brussels sprouts, cut in half
  • Sweet potatoes, chopped into cubes
  • Green beans
  • Asparagus
Vegetable pasta

Protein adders for vegetable pasta

This vegetable pasta recipe is a tasty dinner idea for when you want to infuse veggies into your life. But keep in mind: you’ll need to supplement it with some protein for a filling meal. Here are some ideas for what you can add, either in the pasta itself or on the side:

Tips for cooking pasta to al dente

The key to this roasted vegetable pasta recipe, outside of the veggies? Cooking the pasta to the perfect al dente. Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. Overcooked pasta turns out rubbery and unappetizing: and it actually has less nutrients and makes you less full! Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages makes for overcooked pasta. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. You want to catch it right when there’s a small white fleck at the core, or just when it disappears. Move quickly: pasta can go from al dente to overcooked in a matter of seconds!
Roasted vegetable pasta

Vegan variation

How to serve this vegetable pasta as vegan? There’s one easy swap: omit the Parmesan cheese or use this homemade Vegan Parmesan! It’s made with cashews, garlic powder and nutritional yeast, and it adds a nice boost of savory flavor. It’s not required here, but it does elevate the recipe.

More vegetable pasta recipes

There are so many tasty ways to add veggies to your pasta! Here are some great pasta recipes that make healthy dinner ideas:

This roasted vegetable pasta recipe is…

Vegetarian. For vegan, plant-based and dairy-free, omit the Parmesan cheese or use Vegan Parmesan.

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Vegetable pasta

Vegetable Pasta


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This easy vegetable pasta pairs spaghetti with colorful roasted veggies! It’s a healthy dinner idea for loading up on the good stuff. 


Ingredients

  • 1 medium head cauliflower (2 pounds)
  • 1 crown broccoli (¾ pound)
  • 1/2 large or 1 medium sweet yellow onion
  • 2 bell peppers (1 red and 1 yellow)
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon kosher salt
  • 12 ounces spaghetti
  • 2 cups favorite jarred marinara sauce
  • ¼ cup shredded Parmesan or Pecorino cheese, plus more for serving (omit for vegan or use Vegan Parmesan)
  • Optional: stir in 2 to 4 ounces soft goat cheese for a creamy sauce
  • Protein adders: Chickpeas, White Beans, Edamame, Vegan Meatballs, Chicken, or Sauteed Shrimp

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper. Chop the cauliflower and broccoli into florets. Slice the onion. Slice the bell peppers into strips. Spread the vegetables evenly between the 2 sheets.
  3. Drizzle half of the olive oil onto each tray, then sprinkle with half the seasonings onto each tray. Mix the vegetables 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.
  5. Meanwhile, cook the pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. Drain the pasta and return it to the pot. (If it’s done before the vegetables, toss it with a drizzle of olive oil to prevent sticking.)
  6. To the pot with the pasta, add the marinara sauce, roasted vegetables, and Parmesan cheese. Taste and adjust seasonings as desired. Stir in goat cheese if using, and serve with a protein adder on the side or in the pasta. Garnish with extra Parmesan cheese.
  • Category: Main dish
  • Method: Pasta
  • Cuisine: American

Keywords: Vegetable pasta, roasted vegetable pasta, vegetable spaghetti

A Couple Cooks - Recipes worth repeating.

15 Easy Thanksgiving Appetizers

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more. Want…

A Couple Cooks – Recipes worth repeating.

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

Thanksgiving appetizers

Want some finger foods for munching on before the big meal? Try these Thanksgiving appetizers! There’s nothing more fun than anticipating the deliciousness that will ensue at the table. So here are some fall appetizer recipes to get the party started! There’s everything from tried and true favorites like bake brie to more unique ideas like pumpkin hummus and cranberry salsa. Either way: they’re built around the featured flavors of the season. Ready to get started?

And now…our top Thanksgiving appetizers to start the party!

More Thanksgiving resources

Need help choosing recipes? We’ve got all the ideas for the big day. Here are a few more Thanksgiving recipes for whatever you need:

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Thanksgiving appetizers

15 Easy Thanksgiving Appetizers: Baked Brie & More!


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackerscrostini, baguette slices, sliced apples or pears, grapes, nuts, jam, etc.

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Thanksgiving appetizers

A Couple Cooks - Recipes worth repeating.

Roasted Root Vegetables

This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish. Here’s a…

A Couple Cooks – Recipes worth repeating.

This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish.

Roasted Root Vegetables

Here’s a stunning side dish that makes any fall or winter meal cozier: Roasted Root Vegetables! The brilliant mix of orange and purple hues is alone is enough to warm your insides. Roast the vegetables with a little rosemary and garlic, and they come out tender and caramelized: and make your kitchen smell incredible! This side dish is ideal for any fall or winder meal when root vegetables are in season. You can also repurpose them for meals to come!

What are root vegetables?

Root vegetables are any vegetables that grow under the ground that are eaten as food. Some are technically be bulbs not roots, but they’re all lumped into the same category when it comes to eating them! Popular root vegetables include:

  • Potatoes
  • Sweet potatoes and yams
  • Carrots
  • Beets
  • Fennel
  • Onions
  • Parsnips
  • Turnips
  • Kohlrabi
  • Radishes
Roasted root vegetables

How to make roasted root vegetables: tips!

This roasted root vegetables recipe is a basic idea: you can use any type of root vegetables you like! There are a few principles to making great roasted vegetables. Jump to the recipe below for the specific quantities, or review these big ideas before starting:

  • Roast at high heat. Preheat your oven to 450 degrees Fahrenheit. The high heat makes veggies tender on the inside and caramelized on the outside.
  • Season with herbs and spices. We like fresh rosemary (it smells amazing while roasting) and garlic powder.
  • When using beets, season them separately. Beets bleed quite a bit when you peel and cut them! Take care when peeling (wear an apron). We like seasoning them in separate bowls so they don’t bleed on the other veggies before roasting. When roasting they’ll bleed a bit, but it’s nice to season separately.
  • Roast until tender. It takes about 30 to 35 minutes, depending on the size of the vegetable chunks.
Roasted root vegetables

Roasted veggies for a crowd

Making roasted root vegetables and want more than 4 servings? You can double this recipe for a crowd. However, keep in mind the following:

  • Double this recipe and use two baking sheets. You’ll want to have space between the vegetables so they roast and don’t steam.
  • The roasting time may be slightly longer. With two pans of vegetables there’s more surface area to cook. So it will take slightly longer to get everything perfectly tender.

More vegetable and seasoning ideas

You can use any type of root vegetables in this recipe! We chose carrots, sweet potatoes and beets, but here are a few more ideas for vegetables and other ways to season them:

  • Red or yellow potatoes
  • Rainbow baby potatoes (often called potato medley)
  • Yellow or red onion
  • Fennel
  • Parsnips or turnips
  • Salsify
  • Fresh herbs like sage or thyme

Repurposing roasted root vegetables

You can serve these roasted root vegetables as a side dish: or make them into a meal! Create a grain bowl with a grain, protein and a sauce to use up leftovers. Here are some fun ideas:

More roasted vegetables

When fall and winter come around, we make roasted vegetables on repeat! Here are the top roasted veggies to try:

This roasted root vegetables recipe is…

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

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Roasted Root Vegetables

Roasted Root Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish.


Ingredients

  • 8 carrots (1 pound)*
  • 1 large sweet potato (1 pound)
  • 8 small or 4 medium beets (1 pound)
  • ½ teaspoon garlic powder
  • ½ tablespoon fresh chopped rosemary
  • 1 ½ tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Lemon zest and fresh ground black pepper, to finish

Instructions

  1. Preheat the oven to 450°F.
  2. Clean and peel the carrots and chop into 1-inch chunks. Clean the sweet potatoes and chop into 1 inch chunks, leaving the skins on. Place the carrots and sweet potatoes in a bowl. Peel and chop the beets into 1-inch chunks and place them in a second bowl (take care and wear an apron: the beets bleed when peeling and chopping them!).
  3. To the carrots and sweet potatoes, add 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder and 1 teaspoon chopped rosemary and stir. Season the bowl with the beets with ½ tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, and ½ teaspoon chopped rosemary. (Seasoning them separately minimizes bleeding from the beets onto the other vegetables.)
  4. Line a baking sheet with parchment paper. Spread both bowls of vegetables on the sheet and bake for about 30 to 35 minutes, until tender and browned (no need to stir). Taste and add additional salt if desired. Serve immediately, garnished with lemon zest and fresh ground black pepper, if desired. (Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving. Reheat in a 350 degree oven until warmed through.)

Notes

*Double for a crowd and use 2 baking sheets: the baking time may be slightly longer because there’s more surface area in the oven. You can use any type of root vegetables in this recipe, including onions, parsnips, turnips, or fennel.

  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted root vegetables

A Couple Cooks - Recipes worth repeating.

Pear Salad with Pecans

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a…

A Couple Cooks – Recipes worth repeating.

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Pear salad

Here’s a dreamy salad if there ever was one: this brilliant Pear Salad! It’s a study in contrasts: fresh, juicy pear against funky gorgonzola cheese; bright pomegranate against savory shallot. Throw in some toasted pecans and cover it in tangy poppy seed dressing, and well: it’s absolutely irresistible. Alex and I couldn’t stop mumbling how good it was while stuffing our faces. It’s not often that the salad is the highlight of a meal. Make this one, and it will be at your table, too!

Elements in this pear salad recipe

This pear salad is bursting with beautiful, fresh produce. It’s ideal for fall and winter when pears are in season, though you can make it anytime you have lusciously ripe fruit. It’s also great for festive occasions like Thanksgiving or Christmas. Here’s what you’ll need for this recipe:

  • Pears
  • Shallot
  • Pecans
  • Mixed greens
  • Pomegranate seeds: go to How to Cut a Pomegranate for instructions on removing the seeds
  • Gorgonzola cheese, or substitute feta or goat cheese (omit for vegan)
  • Poppy seed dressing
Poppy seed dressing

How to ripen pears

The hardest part about working with pears is that they take quite a while to ripen. It’s somewhat surprising since they look similar to apples, and seem like they’d be good to go when you buy them. 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 only refrigerate if you want to delay eating them.

Making homemade poppy seed dressing

The star of the show in this pear salad recipe, in our opinion, is the poppy seed dressing! This dressing is a vinaigrette with a searing acidity and pop of sweetness. The combination of white vinegar and sugar is just what this salad needs to take it over the top! Here’s what to know about this dressing:

  • Use a neutral oil like grapeseed. This makes the best emulsion (creamy texture) and flavor. If you like olive oil, use up to half olive oil and half neutral oil.
  • Use white vinegar. Avoid white wine vinegar here and go for white vinegar: it has the best straightforward, tangy flavor.
Pear Salad Recipe

A pear salad with gorgonzola (or feta or goat cheese)

Pears and gorgonzola are a classic flavor pairing, pitting the sweet earthiness of pears against the salty, sharp funk of blue cheese. Blue cheese can be a polarizing food: many eaters can’t handle the sharpness of the cheese. Luckily this pear salad works with any type of cheese! We love it with gorgonzola, but here are some other options if you’re not a fan:

  • Feta cheese
  • Goat cheese
  • Parmesan cheese
  • Pecorino Romano cheese
  • Asiago cheese
  • Manchego cheese

Serving pear salad for a crowd

This pear salad can be served a few different ways: on a platter, or plated. Here are some notes on serving it for a crowd:

  • Double the fresh ingredients for a crowd. You should have enough dressing for a double recipe, so just double the fresh ingredients!
  • Serve on a platter for easy sharing. The pear salad looks festive and vibrant on a large platter.
  • Or, serve plated. Make individual plates and drizzle about 1 to 1 ½ tablespoons dressing on each one.
Pear Salad with Gorgonzola

More salad recipes

This pear salad is one of our favorite salad recipes to date! Here are a few more special salads that are tasty enough for weeknights but elegant enough for parties:

This pear salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the gorgonzola cheese (it’s delicious without!).

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Pear salad

Pear Salad with Pecans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!


Ingredients

For the pear salad

  • 1 ripe pear
  • 1 shallot
  • ½ cup pecan pieces
  • 8 cups mixed baby greens
  • ½ cup pomegranate seeds
  • ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes ¾ cup; use 6 to 8 tablespoons for the salad)

  • ¼ cup granulated sugar (or honey)
  • ¼ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion flakes
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds

Instructions

  1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use 6 to 8 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Side dish
  • Method: Fresh
  • Cuisine: American

Keywords: Pear salad, pear salad recipe

A Couple Cooks - Recipes worth repeating.

Easy Black Bean Hummus

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime…

A Couple Cooks – Recipes worth repeating.

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.

Black bean hummus

Here’s a tasty dip that surprised us with its irresistibly creamy flavor: Black Bean Hummus! This spin on the traditional Mediterranean chickpea dip might sound fun, but here’s the thing. It tastes even better than it sounds! Yep, we polished this one off extremely quickly because it’s just that good. Black beans, lime, tahini and a bit of smoked paprika make creamy dip magic. The minute we tasted it, we knew we had to share it with you.

Ingredients for black bean hummus

Black bean hummus is a fusion spin that replaces black beans for the chickpeas in the classic Mediterranean dip. You can make it various ways, and use Latin American style flavors to make it like a cross between hummus and salsa. Here we’ve taken our Classic Hummus recipe and made two swaps: black beans for chickpeas and lime for lemon. That’s it! Here’s what you’ll need for homemade black bean hummus:

  • Garlic
  • Black beans
  • Lime juice
  • Tahini
  • Olive oil
  • Smoked paprika
  • Kosher salt

How to make it? Essentially blend all ingredients in a food processor until a creamy dip forms. See the recipe below for all the details! It’s a fantastic gluten-free and vegan appetizer recipe for entertaining guests of all different diets.

Black bean hummus recipe

Flavor add-ins

This black bean hummus comes out so creamy and delicious, with a flavor that’s extremely versatile. It doesn’t go heavy on the Mexican or Latin American flavors, so if you’d like you could customize it that way. Here are some ideas for adding in your own flair (or feel free to get creative):

  • 1 handful cilantro
  • Cumin or chili powder (start with ¼ teaspoon)
  • Jalapeno pepper for some heat

How to serve black bean hummus

Once you’ve whipped up that heavenly dip, let’s get to toppings and dippers! The one requirement: add pico de gallo or salsa fresca on top! It’s easy to find in the refrigerated section at most grocery stores, and it not only looks beautiful but adds a zing of acidity. Here are a few ideas for what to dip in:

What are you planning to dip into your black bean hummus? Let us know in the comments below! We are obsessed with this easy appetizer recipe, and we hope you will be too.

Black Bean Hummus

More black bean recipes

Black beans are one of the top staples in our pantry! Here are a few more tasty ways to use them in delicious meals:

This black bean hummus recipe is…

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

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Black bean hummus

Easy Black Bean Hummus


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups
  • Diet: Vegan

Description

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.


Ingredients

  • 1 small garlic clove
  • 1 15-­ounce can black beans
  • 2 tablespoons fresh lime juice
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt

Instructions

  1. Peel the garlic. Drain the black beans, but don’t rinse them. Juice the lime.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it’s too thick, add another drizzle of olive oil. Puree for additional minute until creamy.
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Mediterranean

Keywords: Black bean hummus, black bean hummus recipe

A Couple Cooks - Recipes worth repeating.

Smashed Brussels Sprouts

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender…

A Couple Cooks – Recipes worth repeating.

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender on the inside.

Smashed Brussels Sprouts

You’ve cooked your Brussels sprouts every which way: roasted, boiled, sauteed, and raw. But have you tried Smashed Brussels Sprouts? If you’re a Brussels lover, this recipe is a must-try. Boil them, smash them, then roast them with Parmesan cheese until they’re crispy at the edges. It’s like roasted Brussels sprouts taken up two notches, because the interior is creamy and smooth. Here’s how to make them!

Ingredients for smashed Brussels sprouts

Smashed Brussels sprouts are boiled then smashed and roasted in the oven until crispy, much like a smashed potato. It makes them extremely tender and smooth on the inside, and crispy on the outside. Parmesan cheese helps to get even more crisp exterior, and makes little roasty bits where it falls onto the baking sheet. We think it’s a must! Here’s what you’ll need for this recipe:

  • Brussels sprouts
  • Olive oil
  • Garlic powder
  • Onion powder
  • Salt and pepper
  • Parmesan cheese: you can go without it for vegan and dairy free, but we highly recommend using it for the ideal crunchy texture
Smashed Brussels sprouts recipe

How to make smashed Brussels sprouts: a few tips!

This smashed Brussels sprouts recipe requires two major steps, so you’ll want to save it for when you have a little extra time. If desired, you can do the boiling step in advance, then roast them when you’re ready to serve (more on that below). Because we’re all about simple cooking, we tried to find a way to get around the boiling step: but it’s required so that the sprouts are smashable. Here are a few tips:

  • Boil until just tender enough to smash. If you boil Brussels sprouts too long, they can become bitter. You’ll want to keep an eye on these: boil until just tender enough to smash but still bright green. Test one to see if it smashes, then immediately drain them!
  • Pat them dry. You’ll want the sprouts to be as dry as possible before coating them with oil and seasonings. If there’s too much moisture, the sprouts can’t get crispy!
  • Smash ’em! We like using a skillet to smash a few at a time. Just be gentle! Using too much force can mutilate them instead of smashing them.
  • Roast until crispy: no need to flip! Use high heat (450 degrees) and roast until browned and crispy, about 22 to 25 minutes. You don’t even need to flip them: they’ll still get beautifully brown.
Smashed Brussels Sprouts

A note on the Parmesan cheese

You can make smashed Brussels sprouts without cheese for a dairy-free or vegan spin: they’ll still taste good! But the Parmesan cheese really adds to the crispy texture and savory flavor. If you’re trying to go without, we recommend sprinkling with something savory: nutritional yeast or a vegan Parmesan cheese brand of your choice (or homemade vegan Parmesan).

Also we like shredded Parmesan: the kind that is long shreds! Grated Parmesan is the kind with the powdery texture: it works here, but it doesn’t get as crispy.

Make ahead info

These smashed Brussels sprouts are so delicious, and worth every minute of the prep time. But just like smashed potatoes, they’re a little labor intensive. They’re perfect for holidays like Thanksgiving or Christmas, but they take a bit of prep time. Here are a few notes on make ahead info and how to serve them to a crowd:

  • You can complete the boiling step in advance. This shaves off a bit of the prep time! Boil them, then refrigerate until you’re ready to roast.
  • Don’t roast them in advance! You’ll want to serve them right from the oven so they’re at peak crispiness.
  • Doubling the recipe? Add to the bake time. If you double the recipe for entertaining, keep in mind it will take longer in the oven to get browned and crispy since there’s more surface area and moisture with two trays.
Smashed Brussels Sprouts

More Brussels sprouts recipes

Love the humble sprout? Here are a few more Brussels sprouts recipes you’ll love to whip up:

This smashed Brussels sprouts recipe is…

Vegetarian and gluten-free.

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Smashed Brussels Sprouts

Smashed Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender on the inside.


Ingredients

  • 1 1/2 pounds Brussels sprouts* (off the stem)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon each garlic powder and onion powder
  • Fresh ground black pepper
  • ⅓ cup shredded Parmesan cheese

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Add 1 tablespoon of kosher salt to a large pot of water and bring it to a boil.
  3. Slice off the tough ends of the Brussels sprouts. Boil the sprouts 6 to 8 minutes** until still bright green but very tender and able to smash gently with the back of a glass (remove one and test it). Drain the sprouts and allow them to steam in a strainer for 3 minutes.
  4. Pat the sprouts dry with a clean towel a few handfuls at a time, and place them in a large bowl (you’ll want them as dry as possible to get the oil to stick). Mix them with the olive oil, kosher salt, garlic powder, onion powder, and black pepper.
  5. Place the Brussels sprouts on a parchment lined-baking sheet. Use a small skillet to gently mash a few at a time until they are gently are smashed but not mutilated (if you smash too hard, they tend to fall apart). Top with the shredded Parmesan cheese.
  6. Place in the oven and bake the Brussels sprouts for 22 to 25 minutes* until they are browned and crispy: no need to flip. Taste and add another sprinkle of salt if necessary. Enjoy immediately. (We don’t recommend roasting these in advance: you’ll want to serve them right from the oven so they’re crispy.)

Notes

*If you double the recipe for entertaining, keep in mind it will take longer in the oven to get browned and crispy since there’s more surface area and moisture with two trays.

**Make ahead tip: you can boil the Brussels sprouts in advance and refrigerate until roasting. Make sure to pat dry before adding the oil and seasonings in Step 4.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Smashed Brussels sprouts, Smashed Brussels sprouts recipe

A Couple Cooks - Recipes worth repeating.

Sweet Potato Salad

This sweet potato salad recipe is colorful and delicious! Roasted potatoes, greens, and cranberries make the ideal sweet and savory…

A Couple Cooks – Recipes worth repeating.

This sweet potato salad recipe is colorful and delicious! Roasted potatoes, greens, and cranberries make the ideal sweet and savory mix.

Sweet Potato Salad

Looking for a delicious salad featuring everyone’s favorite root vegetable? Try this Sweet Potato Salad! You won’t be able to stop shoveling in bites of this healthy side dish (we couldn’t, at least). The contrast of garlic roasted sweet potato cubes, feathery baby arugula, cranberries and creamy goat cheese hit it out of the park. Top it with tangy honey mustard dressing and well, you’ll want to park yourself in front of the bowl.

Elements in this sweet potato salad recipe

There are many types of sweet potato salads. In fact, there’s a popular Arabic sweet potato salad with onion, cinnamon and raisins. This sweet potato salad recipe is one of our own creation, using our favorite roasted sweet potatoes with a mix of fall and wintery produce. But it works for any time of year! Here’s what you’ll need:

  • Sweet potatoes
  • Olive oil, garlic powder, and salt and pepper (for roasting)
  • Honey Mustard Dressing (or Balsamic Dressing for vegan)
  • Baby arugula
  • Shallot
  • Dried cranberries or cheeries
  • Pepitas (pumpkin seeds)
  • Feta cheese or goat cheese (optional)
Sweet potato salad recipe

Tips for making roasted sweet potatoes

The longest lead item in this sweet potato salad recipe is roasting the potatoes! This salad is built around these Roasted Sweet Potatoes: our master method for baking them until they’re caramelized and tender. Here are a few notes for that method:

  • Preheat the oven to 450 degrees Fahrenheit. Sweet potatoes are best roasted at very high heat, which gets the best caramelization (called the Maillard reaction).
  • Dice the sweet potatoes into 3/4-inch chunks. This might sound oddly specific, but it’s the ideal size for bite-sized pieces. (Cut them too small and they shrivel up in the oven.)
  • Season with olive oil, salt and garlic powder. See the recipe below for specifics.
  • Roast on parchment-lined baking sheet for about 25 minutes, until tender. There’s no need to stir! Throw them in and they roast up like a charm.
Sweet Potato Salad

Two variations: potato salad vs plated salad

You can serve this sweet potato salad one of two ways: from a bowl, or as a plated salad. Here are the differences:

  • The main method is like a cross between potato salad and green salad. It’s mostly sweet potatoes, with a bit of baby arugula thrown in.
  • Want more of a green salad? Do the plated salad variation. Add a few cups of mixed greens to the baby arugula. Place the greens on a plate, then add the sweet potatoes and drizzle over dressing.

Only use baby greens!

This sweet potato salad is contingent on using baby greens. Why? Baby arugula has a beautiful feathery texture and a mild flavor. Mature arugula is sold in bunches and the flavor is very spicy! Don’t use it as a substitute. If you need a substitute, use any type of baby green: spinach or mixed greens.

Baby arugula is sold in boxes or bags in the produce aisle. Just stay away from anything sold as a bunch!

Sweet Potato Salad

Sweet potato salad dressings

This sweet potato salad recipe tastes good with lots of different salad dressing options. Our favorite is Honey Mustard Dressing, but there are lots to choose from. Here are some options:

When to serve it

Let us know if you try this sweet potato salad: it’s one of our favorite new recipes and everyone goes crazy for it when we make it! It would be perfect for serving:

More sweet potato recipes

Love sweet potatoes? Here some favorite sweet potato recipes for any season:

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Sweet Potato Salad

Sweet Potato Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This sweet potato salad recipe is colorful and delicious! Roasted potatoes, greens, and cranberries make the ideal sweet and savory mix.


Ingredients

  • 2 pounds sweet potatoes (about 4 medium)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing for vegan)
  • 2 cups baby arugula (not standard arugula*, plus 2 to 3 cups mixed greens for the plated salad variation)
  • 1/2 medium shallot, thinly sliced into half moons
  • ¼ cup dried cranberries or cherries
  • ¼ cup pepitas
  • ¼ cup feta or goat cheese crumbles (optional)

Instructions

  1. Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
  2. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.
  3. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)
  4. Meanwhile, make the Honey Mustard Dressing.
  5. When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 additional cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)

Notes

*Make sure to buy baby arugula, which has a feathery texture. Mature arugula sold in bunches is much too spicy. For a substitute, use any baby green like baby spinach or mixed greens.

  • Category: Salad
  • Method: Roasted
  • Cuisine: American

Keywords: Sweet potato salad, sweet potato salad recipe

A Couple Cooks - Recipes worth repeating.

Easy Black Bean Soup

This creamy black bean soup recipe is easy to put together with canned beans! It makes a deliciously quick lunch…

A Couple Cooks – Recipes worth repeating.

This creamy black bean soup recipe is easy to put together with canned beans! It makes a deliciously quick lunch or dinner idea.

Black Bean Soup

Want to make black bean soup and don’t have time to cook dried beans? Try this Quick Black Bean Soup recipe! Using canned beans makes it possible to whip up this tasty soup in 30 minutes. It’s creamy, garlicky and hearty, and a big bowl feels positively restorative. Top it with pico de gallo for a bright and zingy contrast in flavors. Then take it over the top with crushed tortilla chips and pickled peppers, or serve it with a baked quesadilla.

Ingredients in this black bean soup recipe

Many black bean soup recipes use dried beans: and they’re incredibly delicious. If you’ve got time, we highly recommend a recipe cooked from dried beans. But if you’re in a hurry, canned beans make deliciously creamy soup. In fact, you can use the can liquid to make the soup lusciously creamy. Here’s all you need for the base recipe of the soup:

  • Olive oil
  • Vegetables: onion, bell pepper, garlic and jalapeño pepper (optional)
  • Canned black beans
  • Cumin, oregano, fennel seed, salt
  • Vegetable broth
  • Butter
  • Lime zest
Black Bean Soup

Tips for making it creamy

This black bean soup recipe is ultra creamy because it uses a few tricks! Here’s what to know about the secrets behind the creamy body:

  • Use the can liquid from 3 cans black beans. In fact, we recommend canned beans for this recipe! The can liquid is very thick, which makes the perfect thickener for a soup.
  • Pulse with an immersion blender a few times (or normal blender). It’s optional, but you can pulse with an immersion blender to make it even thicker. Just blend until some beans puree but most are still whole. You can also use a standard blender: just be careful not to over-blend.

Toppings for black bean soup

This black bean soup recipe looks pretty monochrome as is. So make sure to step it up with garnishes and toppings when you serve it! The pico de gallo or salsa fresca is required in our opinion: it adds just the right zip to the flavor. We’ve got a few more ideas for decking it out with toppings. Here are the toppings we recommend:

  • Pico de gallo, aka salsa fresca: This is required. Find it in the refrigerated section at most grocery stores, or you can make your own homemade pico. (Or for a cheater version, chop tomatoes and a little onion and add cilantro and a squeeze of lime.)
  • Cilantro: Torn fresh leaves add just the right fresh flavor
  • Crushed tortilla chips or strips: Make Tortilla Strips for a little crunch
  • Pickled peppers: Use Pickled Jalapenos for spicy or Pickled Banana Peppers for mild (we had a jar of banana peppers on hand and it was perfect)
Black Bean Soup Recipe

Is this a spicy black bean soup?

This black bean soup recipe is not spicy, but it can be! The base recipe is very mild, even though it calls for ¼ jalapeno pepper (it’s just enough to add flavor but not heat). If you’d like a spicy black bean soup, here are a few things you can do to bring the heat:

  • Use a whole jalapeño pepper with seeds, instead of 1/4
  • Add 2 tablespoons adobo sauce from a can of chipotle peppers in adobo (this also adds more flavor nuance)
  • Load on the hot sauce, which is the easiest way to customize the heat level

Make it a meal! Sides to serve

This black bean soup is pretty filling, but we’d suggest adding a few side dishes to make it into a full meal.

Black Bean Soup

More bean soup recipes

A few cans of beans make dinnertime easy! Here are a few more soup recipes we love featuring other types of beans:

This black bean soup recipe is…

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

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Black Bean Soup

Easy Black Bean Soup


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This creamy black bean soup recipe is easy to put together with canned beans! It makes a deliciously quick lunch or dinner idea.


Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion
  • 1/2 green bell pepper
  • 6 garlic cloves
  • 1/4 jalapeño pepper* (optional)
  • 3 15-ounce cans black beans (don’t drain)
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • ¼ teaspoon fennel seed, crushed with fingers
  • 1 teaspoon kosher salt
  • 1 quart vegetable broth
  • 2 tablespoons salted butter (or vegan butter or refined coconut oil for vegan)
  • 1/2 lime, zested
  • Pico de gallo (salsa fresca)*, for serving
  • Fresh cilantro (optional)
  • Other toppings: Crushed tortilla chips, tortilla strips, sour cream, pickled jalapenos or banana peppers, etc

Instructions

  1. Finely dice the onion and green bell pepper. Mince the garlic. Finely mince the ¼ jalapeño pepper (take care to wash your hands afterwards). 
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, garlic and jalapeño and cook, stirring occasionally until softened, about 5 to 7 minutes.
  3. Once softened, add the black beans including their can liquid, cumin, oregano, fennel seeds, kosher salt, and broth. Bring to a simmer and cook about 20 to 25 minutes until the beans start to break down. Stir in the butter and lime zest. If desired, pulse a few times with an immersion blender to thicken the soup, just until some of the beans puree but most are still whole (be careful not to over-blend; you can also pulse 1 to 2 times with a standard blender).
  4. Ladle the soup into bowls (it thickens more once in the serving bowls). Garnish with pico de gallo, torn cilantro leaves, and any of the optional toppings. Serve immediately. Leftovers last 3 to 4 days refrigerated. 

Notes

*This soup is mild with ¼ jalapeno. Want a spicy black bean soup? Use a full jalapeno pepper with seeds. Or, stir in about 2 tablespoons adobo sauce from a can of chipotle peppers. 

**Pico de gallo aka salsa fresca is sold in the refrigerated section at most grocery stores. If you can’t find it, make Homemade Pico de Gallo or a cheater version: top with minced tomato. white onion and cilantro, spritzed with a little lime juice. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Black bean soup, black bean soup recipe

A Couple Cooks - Recipes worth repeating.

Easy Skillet Cornbread

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare…

A Couple Cooks – Recipes worth repeating.

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.

Skillet Cornbread

A good cornbread recipe is a necessity for the home cook, we’ve found. Cornbread is easy, goes with just about anything and it always, always satisfies. Here’s a favorite of ours: this Skillet Cornbread recipe! It’s great in a cast iron skillet, though you can use any type of oven-safe skillet that’s on hand. Bake it up and it has just the right thickness, moist crumb, and savory sweetness you want in a great cornbread.

What’s in a skillet cornbread recipe?

Cornbread is a quick bread made with cornmeal that has roots in Native American cuisine, as well as the cuisine of the American South. There are many spins on this concept, and whether it’s sweet, savory, thick or thin often depends on the region in the US. This recipe is on the savory side, hinted with just a bit of sweetness.

Often cornbread is baked in a cast-iron skillet, which makes it crispy on the outsides and moist on the inside. Most cornbread recipes have similar ingredients and method. (For this one we were partially inspired by Toni Tipton-Martin’s cookbook Jubilee: which we highly recommend!) Here are the ingredients you’ll need:

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda and kosher salt
  • Eggs
  • Whole milk
  • Salted butter
Skillet Cornbread Recipe

Use a cast iron skillet, or any oven safe pan

Why is cast iron skillet cornbread so delicious? You can preheat the skillet beforehand, and it becomes very hot to make a deliciously crispy exterior and soft interior. Here are a few notes on the type of skillet:

  • A 9 or 10 inch cast iron skillet is preferable, if you have it. Some people like to preheat the skillet for the entire oven preheat time to get the bread even crispier. For our method we do just 5 minutes to melt the butter, but you can preheat longer if you wish.
  • Or, any oven-safe skillet works! Just make sure it’s around 9 to 10-inches in diameter to get the ideal bread thickness.
Cast iron skillet cornbread

Ways to serve this skillet cornbread recipe

Skillet cornbread is one of our favorite easy side dishes, because it goes with just about anything! Here are some toppings and ideas for making it into a meal:

Vegan and gluten free variations

Want to switch it up for dietary restrictions? Try these vegan and gluten-free substitutions:

  • Gluten free skillet cornbread: Substitute 1:1 gluten-free flour for the all purpose flour.
  • Vegan skillet cornbread: Make our Vegan Cornbread and cook it in a skillet following the recipe below.
Skillet Cornbread

More cornbread recipes

And that’s it! Let us know how you get on in the comments below. And if you’re craving other ideas, try these variations on the theme:

This cast iron skillet cornbread recipe is…

Vegetarian. For gluten-free, see the recipe below. For vegan, go to Vegan Cornbread.

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Skillet Cornbread

Easy Skillet Cornbread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 to 10
  • Diet: Vegetarian

Description

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.


Ingredients

  • 1 ¼ cup yellow cornmeal
  • 1 cup all-purpose flour (or 1:1 gluten-free flour)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 ¼ cups whole milk
  • 6 tablespoons salted butter (or neutral oil)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a medium bowl, stir together the cornmeal, flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk in the eggs and milk until a smooth dough forms.
  3. Place the butter (cut into pieces) in a 9 or 10-inch cast iron skillet or other oven-safe skillet. Place it in the oven until the butter melts, about 5 minutes.
  4. Carefully remove the skillet with a hot pad. Brush the melted butter up the sides of the pan. Then pour it into the batter and stir until fully combined. Pour the dough back into the preheated pan.
  5. Bake 20 minutes, until puffed and a toothpick comes out clean. Allow to cool for a few minutes, then slice into pieces and serve.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Skillet cornbread, cast iron skillet cornbread, skillet cornbread recipe

A Couple Cooks - Recipes worth repeating.