A Couple Cooks https://www.acouplecooks.com/ Recipes that make your life better! Thu, 27 Feb 2025 14:59:59 +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 Lunch Ideas https://www.acouplecooks.com/high-protein-lunch-ideas/ https://www.acouplecooks.com/high-protein-lunch-ideas/#respond Wed, 26 Feb 2025 20:25:37 +0000 https://www.acouplecooks.com/?p=169657 Keep your day going with these high protein lunch ideas made from healthy whole food protein sources! From fresh salads to hearty sandwiches, these recipes will keep you satisfied all afternoon long.

High Protein Lunch Ideas

Need some midday meal inspiration that will keep you energized until dinner? As cookbook authors and recipe experts, we love finding protein-rich lunch recipes to combat that afternoon slump while delighting your taste buds.

Alex and I have created this list of favorite high protein lunch ideas that will keep you full until dinner, from hearty grain bowls to satisfying wraps, fresh salads, and creative sandwiches! We’ve also referenced some eye-opening nutritional guidance from the Mayo Clinic regarding optimal protein consumption.

What is a high protein lunch?

According to Mayo Clinic research, the ideal protein intake is 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. It’s about quality and timing, not just quantity!

Research suggests that most adults require approximately 60 grams of total daily protein, with that number increasing to 70-90 grams for those over age 40. Your midday meal should ideally deliver about 15-30 grams of this daily requirement, providing sustained energy when you need it most during the busy afternoon hours.

What are the healthiest protein sources?

The nutrition experts at Mayo Clinic emphasize that whole food proteins are preferred over powders and supplements every time. For optimal health benefits, focus on incorporating these excellent protein sources into your midday meals:

  • Seafood varieties like salmon, tuna, and shrimp
  • Lean poultry options, particularly skinless chicken and turkey breast
  • Plant-based proteins including lentils, chickpeas, and black beans
  • Low fat dairy products such as cottage cheese, Greek yogurt, and moderate amounts of cheese
  • Nutrient-dense nuts and seeds like almonds, walnuts, hemp seeds, and chia seeds

Our top high protein lunch ideas

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High Protein Lunch Ideas: Mediterranean Tuna Salad

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Keep your day going with these high protein lunch ideas made from healthy whole food protein sources! From fresh salads to hearty sandwiches, these recipes will keep you satisfied all afternoon long. This Mediterranean tuna salad takes just minutes to put together for a flavorful high protein lunch. 

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 large, or 4 sandwiches
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Seafood
  • Diet: Gluten Free

Ingredients

  • 1 red bell pepper, finely diced
  • 1 small shallot, minced
  • 1 cup chopped English cucumber (or standard cucumber, peeled)
  • 2 5-ounce cans white meat tuna
  • 3 tablespoons capers, drained
  • 2 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 2 tablespoons feta cheese crumbles (optional)

Instructions

  1. Prep the red pepper, shallot and English cucumber as noted above.
  2. Drain the tuna and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, white wine vinegar, olive oil, Dijon mustard, feta (if using) and kosher salt and stir to combine. Taste and add more salt if desired. Stores up to 3 days refrigerated.

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Vegetarian Tortilla Soup https://www.acouplecooks.com/vegetarian-tortilla-soup/ https://www.acouplecooks.com/vegetarian-tortilla-soup/#comments Tue, 25 Feb 2025 15:00:00 +0000 https://www.acouplecooks.com/?p=16852 This easy vegetarian tortilla soup recipe comes together in just 30 minutes but tastes like it simmered all day! Packed with black beans, corn, and smoky adobo flavor, it’s topped with crispy tortilla strips for the perfect weeknight dinner.

Vegetarian Tortilla Soup

Here’s an easy healthy soup recipe that tastes so flavorful you’d think it’s been simmering all day: our vegetarian tortilla soup! It’s ready in just over 30 minutes and bursting with flavor: corn, black beans and tomatoes float in a zingy broth flavored with smoky adobo sauce.

Top it off with crunchy tortilla strips and it’s a crowd pleaser the entire family will love! It’s a great healthy and easy weeknight dinner and one of our very favorite Mexican-style dinner ideas.

Secret ingredients for maximum flavor

This vegetarian tortilla soup tastes like it’s been simmering all day: but it takes just about 30 minutes! Here are a few of the ingredients that make the flavor taste developed in such a quick cooking time:

  • Adobo sauce from a can of chipotle peppers: Using only a tablespoon of the adobo sauce gives this tortilla soup big flavor without making it overly spicy! It’s got a smoky undertone that’s ideal for flavoring Mexican recipes: you can find it canned near the Mexican ingredients in your local grocery. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use.
  • Fire roasted tomatoes: Canned fire roasted tomatoes are key to a developed flavor in tomato-based sauces and soups. Taste them out of the can and their flavor is sweet, not bitter like most tomatoes! These tomatoes are roasted over an open flame before canning. You can find them near the canned tomatoes and they’re available from several different brands.
Tortilla strips

Garnishes for vegetarian tortilla soup

What sends this vegetarian tortilla soup over the top is the garnishes! It’s key to have some crunchy, fresh elements to contrast the soup. Here’s what we recommend:

Spice level: customize to your taste

This vegetarian tortilla soup is mild as written in the recipe below. We’ve tested it on friends and family with children, and everyone agrees: with 1 tablespoon adobo sauce, this soup is mild.

Want to add heat? Add more adobo sauce to taste to make a spicy tortilla soup. Try 2 to 3 tablespoons adobo sauce for a very spicy soup. You can also stir it into your bowl to taste, or simply garnish the soup with Mexican hot sauce (we like Cholula).

Frequently asked questions

Can I make this tortilla soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Make the tortilla strips fresh before serving for the best crunch, but they also store

Is this soup freezer-friendly?

Yes! Freeze the soup (without garnishes) in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Make fresh tortilla strips when ready to serve.

Dietary notes

This vegetarian tortilla soup recipe is vegetarian, vegan, gluten-free, plant-based, and dairy-free.

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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup
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4.8 from 5 reviews

This easy vegetarian tortilla soup recipe comes together in just 30 minutes but tastes like it simmered all day! Packed with black beans, corn, and smoky adobo flavor, it’s topped with crispy tortilla strips for the perfect weeknight dinner.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

For the tortilla strips

For the vegetarian tortilla soup

  • 1 yellow onion
  • 1 green bell pepper
  • 4 medium garlic cloves
  • 2 15-ounce cans black beans
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 28-ounce can crushed fire roasted tomatoes
  • 15-ounce can corn (or 1 ½ cups frozen)
  • 1 ½ tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)
  • 1 quart (4 cups) vegetable broth
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 lime, cut into wedges for garnish
  • 1 handful cilantro, for garnish

Instructions

  1. Preheat the oven to 375°F.
  2. Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
  3. Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. 
  4. Taste and add additional adobo sauce or kosher salt if desired.
  5. Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves, and plenty of lime juice. (Add Mexican hot sauce if desired.)

Notes

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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Vegetarian soup recipes you might enjoy

Love vegetarian soups? Here are a few more healthy soup recipes to add to your repertoire:

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10 Rice Bowl Recipes to Make Dinner Fun https://www.acouplecooks.com/rice-bowl-recipes/ https://www.acouplecooks.com/rice-bowl-recipes/#respond Mon, 24 Feb 2025 17:52:04 +0000 https://www.acouplecooks.com/?p=169597 Shake up your dinner routine with these delicious and easy rice bowl recipes and ideas! These bowls are a fun and customizable way to enjoy a flavorful healthy meal any night of the week.

Rice Bowl Recipes

When we’re not sure what to eat, often we come back to this idea: rice bowls! There’s nothing better than a lunch or dinnertime bowl full of goodness (in our opinion), and rice bowls present a concept that’s endlessly customizable.

Here we’re sharing 10 of our favorite rice bowl recipes, plus some tips for how to make your own “no recipe” bowls! We hope it can help to provide some needed inspiration for healthy lunch ideas or easy dinner ideas.

Tips for making rice bowl recipes

These rice bowl recipes are all easy: but several of them have multiple components to prep! Here are a few notes about how to make meal prep a breeze for these:

  • Consider making the rice or sauce in advance. This saves precious time right before meal time. If you make the rice beforehand, reheat it by adding a splash of water then heating gently on the stovetop.
  • Think about your protein. Most of these bowls are customizable to fit your dietary needs, so you can mix and match proteins. Some of our favorite proteins to add are pan seared chicken, sauteed shrimp, baked tofu, and canned chickpeas.

Our favorite rice bowl recipes

Sauce ideas for rice bowls

Rice bowl sauces are the key to taking your bowl from good to amazing. Think of them as the finishing touch, the thing that ties all the flavors together. We love sauces that are creamy, tangy, spicy, or even a little sweet – it totally depends on the vibe of your bowl. Here are a few favorite sauces:

More rice bowl ideas

You can build a rice bowl idea around a specific type of rice! Here are a few ideas that you can build rice bowl recipes around:

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Mediterranean Rice Bowl Recipe

Mediterranean Rice Bowls
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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

For the chickpeas or chicken

  • 15-ounce can chickpeas or 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)*
  • Garlic powder, onion powder, dried oregano, cumin and dried dill
  • Kosher salt and freshly ground black pepper
  • Olive oil

For the bowl

  • 1 cup long grain white rice
  • ½ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • 1 English cucumber
  • 1 handful cherry tomatoes, sliced in half
  • Pickled Red Onions (made in advance) or ½ small red onion, thinly sliced
  • 1 handful olives, pitted and sliced
  • 1 handful feta cheese
  • 1 ½ cups full-fat Greek yogurt
  • 1 large garlic clove, minced
  • ½ teaspoon dried dill
  • ½ tablespoon red wine vinegar
  • 1 ½ tablespoons olive oil
  • Salt and pepper

Instructions

  1. Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, and simmer 10 to 15 minutes. Return the rice to the pot (without the heat). Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.
  2. Make the tzatziki: Meanwhile, grate ½ the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with ¼ teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.
  3. Cook the chickpeas (or chicken; See Notes): Drain and rinse the chickpeas. In a medium bowl, mix them ½ teaspoon each garlic powder, onion powder, and dried oregano, ¼ teaspoon each cumin and dried dill, and ¾ teaspoon kosher salt.  Heat 1 tablespoon olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.
  4. Assemble the bowls: Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chicken (or chickpeas), then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.

Notes

To cook the chicken: Butterfly the chicken (if not already in cutlets). Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 ¼ teaspoons if the chicken is closer to 1 ½ pounds).  In a small bowl, mix the garlic powder, onion powder, oregano, cumin, dill, and a few grinds of black pepper, then sprinkle over the chicken. Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing.

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Greek Chicken Bowls https://www.acouplecooks.com/greek-chicken-bowls/ https://www.acouplecooks.com/greek-chicken-bowls/#respond Fri, 21 Feb 2025 14:00:00 +0000 https://www.acouplecooks.com/?p=169485 This Greek chicken bowl recipe is an easy healthy meal ready in about 30 minutes! Enjoy flavorful turmeric rice, tender Greek chicken, crunchy veggies, and a creamy homemade tzatziki sauce for a satisfying weeknight dinner.

Greek Chicken Bowls

As cookbook authors we’ve written countless rice bowl recipes, we’ve got a new favorite—these Greek chicken bowls! Alex and I designed this recipe to be easy enough to make on a weeknight: no marinading time or advanced prep needed. It’s ready in 30 minutes, so it’s great for those busy evenings when you just need an easy healthy dinner idea.

Since we’re experts in Mediterranean diet recipes, this one is right up our alley with tender Greek-marinated chicken, bright yellow turmeric rice, crisp vegetables, and a creamy tzatziki sauce that will have you licking the bowl clean. (At least, we were!) Plus, there’s a vegetarian swap below!

Why you’ll love this recipe

Alex and I are busy working parents so we’re suckers for fast recipes that don’t require a lot of thinking in advance. Many Greek chicken bowl recipes require waiting for chicken to marinade or preheating the oven. As a shortcut, we created this recipe with a spin on our pan seared chicken breast. Here’s why you’ll love this recipe:

  • Quick and easy: This dinner is on the table in about 30 minutes – perfect for busy weeknights.
  • Healthy and flavorful: Packed with lean protein and vibrant vegetables (ideal for the Mediterranean diet).
  • Customizable: Easily swap out veggies, proteins, or add your favorite toppings.
  • Meal prep friendly: Prepare the components ahead of time for easy grab-and-go lunches or dinners.

“Excellent excellent meal! Everything came together super quickly. This was a wonderful and filling meal. The rice made for a great base, and the chicken with the veggies, feta and tzatziki added lots of different textures and bursts of flavors. A definite repeat recipe!” -Tanvee

Tzatziki sauce

Tips for Greek chicken bowls

This Greek chicken bowls recipe is quick to put together. Here are a few things to note for prep:

  • A food thermometer is helpful for pan searing chicken. This makes sure it’s perfectly cooked.
  • Use red onion for quickest option. Or if you’d like, make Pickled Red Onions: we love to have them on hand in the fridge and they add a great pop of tangy flavor to the recipe. You can also whip them up and let them pickle while making the recipe, which doesn’t add much more time.
  • Be careful with turmeric. This spice makes for a beautiful bright yellow color in the rice, but it does stain clothes! Take care when using it.
  • The tzatziki is a must! The homemade tzatziki recipe is so delicious and adds a pop of flavor to every bite. If you’d like you can use purchased tzatziki.

Note for using Greek yogurt

Our homemade Tzatziki Sauce uses Greek yogurt as a creamy base. Each yogurt brand has a different consistency. If your tzatziki comes out too thick, add a little water to come to the correct consistency.

Greek Chicken Bowls

Variation on this Greek bowl

We know many people are cooking for families with multiple diets, so we love creating dinner ideas that work for many diets at once. Here’s how to make some easy swaps to customize these Greek rice bowls:

  • Chickpeas instead of chicken: We’ve added a variation in the recipe below that uses the same spices with chickpeas.
  • Dairy free sauce: Try this vegan tzatziki recipe or make it with tahini sauce (just as tasty!).
  • Air fryer chicken: If you have an air fryer, cook the chicken in the air fryer instead with the same seasonings.

Storing leftovers and make ahead tips

Store leftovers of these Greek chicken bowls in separate containers for up to 3 days. This recipe is easy to meal prep: prepare the chicken and tzatziki up to 3 days in advance. Slice the veggies and assemble the bowls directly before serving.

Dietary notes

This recipe is gluten-free and a Mediterranean diet recipe. For vegetarian and vegan, see the notes above.

Frequently asked questions

Can I use different vegetables?

Of course! Feel free to customize your bowls with your favorite veggies. Some other great options include roasted sweet potatoes, zucchini, bell peppers, or even some leafy greens like spinach or lettuce.

I don’t have Greek yogurt. Can I use something else for the tzatziki?

While Greek yogurt is the traditional base for tzatziki, you could substitute with plain yogurt (regular or low-fat), but the texture might be slightly thinner. Make sure to strain the yogurt if it’s not Greek yogurt to remove excess liquid.

How do I prevent my cooked rice from becoming sticky?

Rinsing the rice before cooking helps remove excess starch, which can contribute to stickiness. Also, avoid lifting the lid too often while the rice is cooking, as this can release steam and affect the cooking process.

Can I freeze the cooked chicken?

Yes, you can freeze the cooked chicken. Let it cool completely before placing it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. The other components are not recommended for freezing.

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Greek Chicken Bowls

Greek Chicken Bowls
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This Greek chicken bowl recipe is an easy healthy meal ready in about 30 minutes! Enjoy flavorful turmeric rice, tender Greek chicken, crunchy veggies, and a creamy homemade tzatziki sauce for a satisfying weeknight dinner.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mediterranean diet
  • Diet: Gluten Free

Ingredients

For the chicken (see Notes for vegan)

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible) OR 15-ounce can chickpeas
  • 1 to 1 ¼ teaspoons kosher salt
  • ½ teaspoon each garlic powder, onion powder, dried oregano
  • ¼ teaspoon each cumin and dried dill
  • Freshly ground black pepper
  • 2 tablespoons olive oil

For the bowl

  • 1 cup long grain white rice
  • ½ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • 1 English cucumber
  • 1 handful cherry tomatoes, sliced in half
  • Pickled Red Onions (made in advance) or ½ small red onion, thinly sliced
  • 1 handful olives, pitted and sliced
  • 1 handful feta cheese
  • 1 ½ cups full-fat Greek yogurt*
  • 1 large garlic clove, minced
  • ½ teaspoon dried dill
  • ½ tablespoon red wine vinegar
  • 1 ½ tablespoons olive oil
  • Salt and pepper

Instructions

  1. Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, and simmer 10 to 15 minutes. Return the rice to the pot (without the heat). Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.
  2. Make the tzatziki: Meanwhile, grate ½ the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with ¼ teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.
  3. Cook the chicken*: If you buy the chicken as breasts that are not already butterflied or in cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Unfold the breast like a book, then cut along the fold to separate the two halves. Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 ¼ teaspoons if the chicken is closer to 1 ½ pounds).  In a small bowl, mix the garlic powder, onion powder, oregano, cumin, dill, and a few grinds of black pepper, then sprinkle over the chicken.
  4. Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing. 
  5. Assemble the bowls: Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chicken (or chickpeas), then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.

Notes

For the chickpeas variation (vegetarian and vegan): Drain and rinse the chickpeas. In a medium bowl, mix them ½ teaspoon each garlic powder, onion powder, and dried oregano, ¼ teaspoon each cumin and dried dill, and ¾ teaspoon kosher salt.  Heat 1 tablespoon olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.

For a dairy free sauce, use this Tahini Sauce instead!

Meal prep tips: This recipe is easy to meal prep: prepare the chicken and tzatziki up to 3 days in advance. Slice the veggies and assemble the bowls directly before serving.

Air fryer: If you have an air fryer, you can air fry the chicken instead of pan searing.

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30 Meatless Meal Ideas https://www.acouplecooks.com/meatless-meal-ideas/ https://www.acouplecooks.com/meatless-meal-ideas/#respond Wed, 19 Feb 2025 14:30:00 +0000 https://www.acouplecooks.com/?p=169414 Try these delicious and satisfying meatless meal ideas that work any day of the week! Here are our favorite recipes and tips for incorporating more plant-based foods into your diet.

Meatless Meal Ideas

Looking for fun and delicious meals built around plants? As cookbook authors with over a decade of experience creating vegetarian and vegan meals, we understand the challenge of finding exciting and flavorful plant-based meals.

We’ve spent years perfecting these recipes in our own kitchen, testing them out on our family (our toughest critics!). In this post, we’ve found all the dishes that consistently earn rave reviews. These favorite meatless meal ideas including both vegetarian recipes and vegan recipes, perfect for any night of the week!

Our top meatless meal ideas

More meatless recipe resources

Here on A Couple Cooks, we’ve got thousands of meatless meal ideas! Here are some more recipe resources to browse:

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Meatless Meal Ideas: Falafel Burger & More!

Meatless Meal Ideas
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This tasty falafel burger is easy and bursting with Mediterranean flavor! Smother in sauce for a satisfying meatless meal idea. For more ideas, see the article above. 

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 burgers
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

For the falafel burgers (double to make leftovers*)

  • 15-ounce can chickpeas (1 ½ cups cooked)
  • 2 tablespoons sesame seeds
  • 1 large carrot
  • ½ red onion
  • 3 garlic cloves
  • ½ cup cilantro leaves and tender stems, loosely packed (or parsley)
  • 6 tablespoons flour (or gluten-free flour)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons grapeseed or vegetable oil (for frying)

For serving

Instructions

  1. Preheat the oven to 375°F.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.
  3. Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.
  4. Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.
  5. In a medium frying pan, heat ¼ cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
  6. Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
  7. Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!

Notes

*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!

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Baked Sweet Potato Slices https://www.acouplecooks.com/baked-sweet-potato-slices/ https://www.acouplecooks.com/baked-sweet-potato-slices/#respond Tue, 18 Feb 2025 13:27:00 +0000 https://www.acouplecooks.com/?p=169380 These easy oven baked sweet potato slices are the perfect healthy side dish or snack. Roasted until tender, they’re seasoned to perfection and ready in under 30 minutes! A family favorite side dish idea.

Sweet Potato Bites

Why make a baked sweet potato when you can make baked sweet potato slices? Baking a whole potato can take up to 1 hour, depending on the size. But we’ve found roasting the sweet potato rounds dramatically reduces the time to only 20 minutes!

These oven baked sweet potato slices are so simple to cut (much easier than dicing, in our opinion), and they come out perfectly seasoned. Alex and I make this so often as a side dish that we had to share—hope you love it as much as our family does!

Tips for baked sweet potato slices

Sometimes, the same old baked sweet potato can get a little…well, boring. That’s where these simple and delicious baked sweet potato slices come in! They’re a fantastic way to enjoy all the goodness of sweet potatoes in a fun format—perfect as an easy side dish for dinner, a healthy snack, or even as a base for loaded sweet potato “nachos”. Here are a few tips:

  • Scrub sweet potatoes clean and dry thoroughly—no need to peel!
  • Slice into even rounds, about ¼-inch thick (it’s much faster than dicing roasted sweet potatoes).
  • Toss slices with oil (olive oil or coconut oil), just enough to coat. Season with salt and garlic powder.
  • Don’t overcrowd the baking sheet.
  • Flip halfway through cooking (about 10 minutes per side).

Seasoning for sweet potatoes

Alex and I have tried all the things on our sweet potatoes, but here’s what we’ve found—they’re best with a little salt and garlic powder. A hint of chili powder also adds complexity, so we’ve added that here. It makes for deliciously savory sweet potato slices.

Though we like to stick to the classic seasonings. there’s always room for variations. Cumin is a nice addition. If you like heat, add a hint of chipotle powder. Old Bay is another seasoning that always works well.

Baked Sweet Potato Slices on baking sheet

A few serving suggestions

These baked sweet potato slices in the oven are an easy side dish that takes no time to put together! You can eat them plain or use them in other creative ways, like:

How do you plan to serve these? Let us know in the comments below!

Storing leftovers / make ahead tips

Leftover cooked sweet potatoes store for up to 5 days refrigerated. Reheat in a 375°F oven before serving.

Dietary notes

These baked sweet potato slices are vegetarian, vegan, plant-based, gluten-free, and dairy-free.

Frequently asked questions

How do I prevent my sweet potato slices from sticking to the baking sheet?

Tossing the sweet potato slices with oil (like olive oil or coconut oil) is key to preventing sticking. Make sure they’re well coated. Also, using parchment paper on your baking sheet can help. Avoid using a silicon mat, which can make the vegetables soggy.

Can I use different seasonings?

Absolutely! The seasoning options are endless. This recipe is a great base for experimenting with different flavors. Check out the post for some seasoning suggestions, or get creative with your own spice blends.

How do I know when the sweet potato slices are done?

The slices are done when they’re tender and easily pierced with a fork. They should also have nice golden-brown edges.

Can I freeze baked sweet potato slices?

While you can freeze them, the texture will become slightly soggier after thawing. If you do freeze them, spread the cooked slices on a baking sheet lined with parchment paper and freeze them individually. Once frozen, transfer them to a freezer bag. Reheat from frozen in the oven.

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Baked Sweet Potato Slices (Fast & Easy!)

Baked Sweet Potato Slices
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These easy baked sweet potato rounds are the perfect healthy side dish or snack. Roasted until tender, they’re seasoned to perfection and ready in under 30 minutes!

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Side dish
  • Method: Baked
  • Cuisine: Vegetable
  • Diet: Vegan

Ingredients

  • 2 pounds sweet potatoes
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon kosher salt

Instructions

  1. Preheat the oven to 450°F.
  2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices.
  3. Place on two baking sheets lined with parchment paper, taking care that the rounds do not overlap. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft (fork tender). Enjoy immediately or store leftovers refrigerated for up to 5 days.

Notes

Baked sweet potato slices store for up to 5 days refrigerated. Reheat in a 375°F oven before serving.

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Side dish recipes you may enjoy

If you like this recipe, try our quick and easy vegetable side dishes like these sauteed vegetables, sauteed kale or sauteed broccoli. Or opt for our favorite salad recipes like chopped salad, Caesar salad, or kale salad.

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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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20 Side Dishes for Tacos https://www.acouplecooks.com/best-sides-to-go-with-tacos/ https://www.acouplecooks.com/best-sides-to-go-with-tacos/#respond Sun, 16 Feb 2025 01:15:00 +0000 https://www.acouplecooks.com/?p=49754 These side dishes for tacos transform taco night into a complete feast! From refried beans to zesty Mexican coleslaw, these easy side dishes complement your meal perfectly.

Side Dishes for Tacos

Who doesn’t love taco night? In our house, tacos appear on our dinner table regularly. But finding the perfect sides to complete your taco feast can be challenging beyond the standard chips and salsa.

Alex and I have put together our favorite side dishes for tacos that pair perfectly with any type—whether you’re making cauliflower tacos, black bean tacos, or the traditional taco meat mix. These sides bring balance to your meal with fresh vegetables, plant-based protein options, and authentic Mexican flavors.

Each of these sides to go with tacos is designed to complement—not compete with—your main dish while creating a complete, satisfying meal!

Must try side dishes for tacos

Taco recipes you might enjoy

Of course, we couldn’t leave you with just the sides! Here are our top favorite vegan and vegetarian taco recipes:

Frequently asked questions

What sides go well with fish tacos?

Light, fresh sides pair beautifully with fish tacos. Try our Mexican Coleslaw, Cucumber Tomato Avocado Salad, or Cilantro Lime Rice. The bright, acidic flavors complement the delicate fish without overwhelming it.

How do I make a complete vegetarian taco dinner?

For a satisfying vegetarian taco meal, serve plant-protein-rich sides like Refried Beans, Black Beans and Rice, or Mexican Quinoa alongside your vegetarian tacos. These sides ensure everyone gets enough protein and stays full.

What’s a make-ahead side dish for taco Tuesday?

Many of these sides can be prepared in advance. Mexican Coleslaw, Black Beans and Rice, and Mexican Quinoa actually taste better after the flavors have time to meld. Prepare them up to 2 days ahead and refrigerate until serving.

What drinks pair well with tacos and these sides?

Classic choices include our classic margarita recipe, Mexican beer with lime, or agua fresca. For non-alcoholic options, try horchata or a hibiscus tea (jamaica). Browse our collection of homemade margarita recipes that make the perfect companion to taco night.

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Side Dishes for Tacos: Mexican Street Corn Dip

Side Dishes for Tacos
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This easy Mexican street corn dip transforms the classic flavors of elote into an irresistible appetizer ready in just 10 minutes. Made with sweet corn, tangy lime, chili powder, and Cotija cheese, it’s great for parties or as a quick taco night side dish!

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder and cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 3 15-ounce cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
  • 2 green onions, sliced
  • 1/2 red pepper, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 7 ounce can diced green chiles
  • 1 cup crumbled Cotija cheese or feta cheese

Instructions

  1. In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  2. Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.

Notes

*This should require about 5 cobs corn, depending on their size.

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Mexican Street Corn Dip https://www.acouplecooks.com/mexican-corn-dip/ https://www.acouplecooks.com/mexican-corn-dip/#comments Sat, 15 Feb 2025 14:30:00 +0000 https://www.acouplecooks.com/?p=133392 This easy Mexican street corn dip transforms the classic flavors of elote into an irresistible appetizer ready in just 10 minutes. Made with sweet corn, tangy lime, chili powder, and Cotija cheese, it’s great for parties or as a quick taco night side dish!

Mexican Corn Dip

Looking for a fast and easy dip that will impress everyone at your next gathering? This Mexican street corn dip is the answer! We’re huge fans of elote (Mexican street corn)—it’s one of our all-time favorite flavor combinations. This dip recipe transforms those classic flavors into a crowd-pleasing appetizer perfect for enjoying with crunchy tortilla chips.

The contrast between sweet corn kernels, tangy lime juice, zingy green chiles, and salty crumbled cheese creates a truly irresistible combination! Whenever we serve it, guests can’t stop coming back for more. It comes together quickly using canned corn, though any type of cooked corn works (especially grilled corn for that authentic smoky flavor). It’s also a great simple side dish for tacos!

Key ingredients in Mexican street corn dip

This Mexican corn dip draws inspiration from traditional elote and esquites—beloved Mexican street foods. Elote is grilled corn on the cob slathered with a creamy lime-chili sauce and coated with crumbly Cotija cheese and fresh cilantro, and esquites features the same flavors but with corn kernels served in a cup.

While this dip recipe isn’t authentic Mexican cuisine, it celebrates these traditional flavors in a quick, shareable format! Here’s what you’ll need:

  • Mayonnaise and Greek yogurt (or sour cream) for the creamy base
  • Fresh lime juice for that essential tangy flavor
  • Chili powder, garlic powder, cumin, and salt for authentic seasoning
  • Corn kernels (canned, fresh, or grilled)
  • Green onions, red pepper, and cilantro for color, texture, and flavor
  • Canned green chiles for a mild kick
  • Cotija cheese (or feta) for that signature salty finish
Mexican Street Corn Dip

Best corn options for your dip

This recipe works well with canned corn, which is convenient and has great flavor (we recommend it over frozen corn, which can taste bland). However, if you have fresh corn on hand, it can take this dip to the next level! Here are some easy cooking methods:

Each method brings its own unique character to the dip, so choose what works best for your time and equipment.

Mexican Corn Dip

About Cotija cheese

Authentic Mexican corn dishes use Cotija cheese, a traditional Mexican cow’s milk cheese with a dry texture and distinctively salty flavor. It’s available fresh or aged, but fresh is typically easier to find in most grocery stores.

If you can’t find Cotija, feta cheese makes an excellent substitute for Cotija cheese with its similar crumbly texture and salty profile. While queso fresco is another Mexican cheese option, its very mild flavor doesn’t provide the same salty punch that makes this dip so tasty.

Ways to serve Mexican street corn dip

This Mexican corn dip is very versatile—you can even serve it as a side salad instead of a dip! Try it in the following ways:

Storing leftovers

This Mexican corn dip stores well: keep it for up to 3 days refrigerated. While it may last longer, the texture can become slightly watery over extended storage. For the best experience, allow it to come to room temperature before serving.

Dietary notes

This Mexican corn dip recipe is vegetarian and gluten-free.

Frequently asked questions

Can I make this Mexican corn dip ahead of time?

Yes! This dip can be prepared up to 2 days in advance and stored in the refrigerator. The flavors actually develop and improve after a few hours of chilling. Just be sure to bring it to room temperature before serving.

Is this dip spicy?

This dip has a mild kick from the chili powder and green chiles, but it’s not overwhelmingly spicy. If you prefer more heat, add a diced jalapeño or hot sauce to taste.

Can I make this Mexican corn dip vegan?

Absolutely! Substitute the mayonnaise and sour cream with vegan mayo and replace the Cotija/feta cheese with a crumbly vegan cheese alternative for a similar flavor profile.

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Mexican Street Corn Dip

Mexican Corn Dip
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This easy Mexican street corn dip transforms the classic flavors of elote into an irresistible appetizer ready in just 10 minutes. Made with sweet corn, tangy lime, chili powder, and Cotija cheese, it’s great for parties or as a quick taco night side dish!

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8
  • Category: Dip
  • Method: No Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder and cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 3 15-ounce cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
  • 2 green onions, sliced
  • 1/2 red pepper, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 7 ounce can diced green chiles
  • 1 cup crumbled Cotija cheese or feta cheese

Instructions

  1. In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  2. Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.

Notes

*This should require about 5 cobs corn, depending on their size.

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More dip recipes

Love to dip? Here are a few favorite dip recipes you’ll love:

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No Bake Chocolate Peanut Butter Oatmeal Cookies (“Bliss Bites”) https://www.acouplecooks.com/bliss-bites-healthy-no-bake-cookies/ https://www.acouplecooks.com/bliss-bites-healthy-no-bake-cookies/#comments Fri, 14 Feb 2025 15:11:00 +0000 http://www.acouplecooks.com/?p=12190 Truly bliss in a bite! These no bake chocolate peanut butter oatmeal cookies taste like a peanut butter cup using healthy ingredients. Ready in minutes, this vegan and gluten-free treat is perfect for satisfying your sweet tooth—an all-time reader favorite!

No Bake Chocolate Peanut Butter Oatmeal Cookies

Here’s a healthy treat to turn all your friends and family into super fans: try our no bake chocolate peanut butter oatmeal cookies—aka “bliss bites!” Made with maple syrup, coconut oil, peanut butter and oats, they’re almost an inside-out peanut butter cup.

Everyone absolutely raves about these and they’re one of our top reader favorites of all time! You can make a mini version for a smaller serving size if you like. Store them in the freezer for late night chocolate cravings!

“These bliss bites are incredibly delicious. Every bite tastes like heaven. I’ve brought them to several family functions and they are the first to go!” -Alison

“OMG so delicious its like a Reese peanut butter cup with oats.” -Olivia

“These are so simple and delicious…and I CANNOT STOP EATING THEM :)” -Emily

healthy no bake cookie in paper wrapper

Why you’ll love this recipe

These treats are essentially an inside-out peanut butter cup, featuring a soft peanut buttery drizzle topping that takes them to the next level. They’re vegan, gluten-free, and dairy-free, but don’t let those labels fool you—the flavor is pure bliss. In fact, when Alex and I recently served these at a dinner party, our guest described them as “heaven!”

The recipe has been tested extensively and featured in our first cookbook “Pretty Simple Cooking.” It’s become one of our most popular recipes, even making its way to television! We’re confident you’ll love these bliss bites as much as our readers do.

Tips for no bake chocolate peanut butter oatmeal cookies

Here are a few tips to keep in mind when making this recipe:

  • Coconut oil is key to the texture. Coconut oil is solid at room temperature, so it’s important to use to keep the cookies together. We like using refined coconut oil which has a more neutral flavor.
  • Dutch process cocoa powder is also key. This “dark chocolate” version of cocoa powder is important for a rich chocolate flavor. Find it next to the regular cocoa powder in the baking aisle. (You can use it for many more treats, like chocolate zucchini bread, helalthy chocolate pudding, and more!)
  • Make sure to store refrigerated. These cookies become soft when they sit at room temperature, so keep this in mind if serving at a party. They’re best refrigerated or frozen (or we like to store them frozen and sneak tasty bites from the freezer!).

Storing leftovers

Store refrigerated for up to 2 weeks; you can also freeze for up to 3 months. If setting out these bliss bites to serve for a party, keep in mind they become soft over time. Allow to sit out at room temperature for up to 30 minutes—or it’s helpful to serve them on ice to help keep them cold.

Dietary notes

This healthy no bake cookies recipe is vegetarian, gluten free, vegan, plant based, dairy free and naturally sweet.

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“Bliss Bites” (No Bake Chocolate Peanut Butter Oatmeal Cookies)

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4.9 from 21 reviews

Truly bliss in a bite! These no bake chocolate peanut butter oatmeal cookies taste like a peanut butter cup, using healthy ingredients. They’re gluten-free, vegan and refined sugar free—an all-time reader favorite!

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 9 (18 mini bites)
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Ingredients

  • 6 tablespoons refined coconut oil, divided
  • ¼ cup plus 2 tablespoons peanut butter, divided
  • ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
  • ¼ cup dutch process (or dark) cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 cup rolled oats

Instructions

  1. Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).
  2. In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
  3. In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated for up to 2 weeks; you can also freeze for up to 3 months (see Notes).

Notes

If setting out these bliss bites to serve for a party, keep in mind they become soft over time. Allow to sit out at room temperature for up to 30 minutes—or it’s helpful to serve them on ice to help keep them cold.

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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
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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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20 Essential Japanese Recipes https://www.acouplecooks.com/japanese-recipes/ https://www.acouplecooks.com/japanese-recipes/#respond Wed, 12 Feb 2025 19:41:00 +0000 https://www.acouplecooks.com/?p=169436 Dive into these delicious Japanese recipes, including some of our own favorites and some incredible creations from renowned Japanese recipe developers. From sushi to ramen, explore the flavors of Japan and bring them to your kitchen!

Japanese Recipes

Craving Japanese flavors? Alex and I are passionate about Japanese cuisine, especially after traveling to the country and exploring the deliciousness of this cuisine. Here we’re excited to share a collection of some of our favorite essential Japanese recipes to try at home!

We’ve featured a few from our website, along with some truly exceptional dishes from our friends at Just One Cookbook, a website of authentic Japanese recipes written by Nami (who we were fortunate to meet in person!). From comforting classics like ramen and tempura to delicate sushi rolls and savory okonomiyaki, there’s something for everyone in this list.

Essential Japanese recipes (recipe list)

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Top 20 Japanese Recipes (Ramen & More)

Japanese Recipes
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Dive into these delicious Japanese recipes, including some of our own favorites and some incredible creations from our friends who are renowned Japanese recipe developers. From sushi to ramen, explore the flavors of Japan and bring them to your kitchen! This easy ramen recipe features crispy pan-fried tofu and a slurpable miso broth. See above for more recipe ideas!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

  • 12 to 16 ounces extra-firm tofu
  • 2 tablespoons toasted sesame oil, divided
  • 2 tablespoons olive oil, divided
  • 6 tablespoons white, light, or yellow miso paste, divided
  • 2 tablespoons soy sauce, divided
  • 1 cup sweet yellow onion, sliced
  • 8 ounces baby bella (cremini) mushrooms
  • 1 cup Napa cabbage, thinly sliced
  • 3 green onions
  • 4 garlic cloves
  • 2 large carrots
  • 8 ounces dry ramen noodles
  • 4 cups vegetable broth
  • 1 tablespoon mirin
  • ¼ cup coconut milk
  • 2 cups spinach leaves
  • Sesame seeds, for garnish

Instructions

  1. Prep the tofu: Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
  2. Prep the veggies: Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
  3. Cook the tofu: Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
  4. Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
  5. Make the broth: In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
  6. Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
  7. Serve: To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

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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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Quick Guide to Campari https://www.acouplecooks.com/campari/ https://www.acouplecooks.com/campari/#respond Mon, 10 Feb 2025 17:26:00 +0000 https://www.acouplecooks.com/?p=93542 Campari is a popular red Italian liqueur with a bitter herbal flavor! Use it to mix up a classic Negroni cocktail, and so much more.

Campari bottle

The bright red color of the popular Campari liqueur might make you think it tastes sweet. But its flavor is herbal and ultra bitter! It’s got a long history and features in several famous classic cocktails.

Even if you’re not a fan of bitter flavors, Campari is worth buying—mixing it into sweet or sour drinks adds nuance and complexity. In fact, as two cocktail experts it’s one of our favorite liquors to stock. Here’s more about it, what it tastes like, and how to use this popular Italian liqueur.

What is Campari?

Campari is a bitter Italian liqueur that’s an aperitif: a drink designed for sipping before a meal. It’s part of the family of Italian amaros (amaro means “little bitter”). One of the most popular of all Italian liqueurs, it was invented in 1860 by Gaspare Campari in Novare, Italy. It’s most famous for its starring role in classic cocktails like the Negroni and Americano.

Campari is bright red in color, which originally came from a dye made of crushed insects! The modern recipe now uses artificial red coloring. This liquor is sold by the company Gruppo Campari, which also bought Aperol in the 1990s. But these Italian liqueurs are more different than they are alike: read more at Campari vs Aperol.

What does Campari taste like?

Campari has a strong bittersweet flavor, with notes of orange peel, cherry, clove, and cinnamon. It’s one of the most bitter liqueurs used in modern drinks.

Are there any Campari substitutesThis liqueur is so unique, it’s hard to replace. It’s readily available at your local liquor store. In a pinch, you can substitute any red amaro or Aperol, but Aperol is much sweeter.

Why we like it

Campari features in many classic cocktails and some great modern classics. While it’s ultra bitter, it’s perfect for mixing into sweet or sour drinks to add complexity. It’s a great second tier liqueur to keep on hand outside of the big five (gin, vodka, whiskey, rum, and tequila).

How much does it cost?

Compared to other liquors, Campari is mid-priced. A 375 ml bottle costs about $20, and a 750 ml bottle costs $25 to $30.

While you can drink Campari straight as a shot or an aperitif, it’s most commonly included in cocktails. Here are the most popular Campari cocktails using this bitter liqueur. While the Negroni is most popular worldwide, we prefer the more intriguing Boulevardier or the fusion tropical cocktail, the Jungle Bird.

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Negroni (Top Campari Drink)

Negroni
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Refreshingly bitter and just sweet enough, the Negroni is a classic cocktail that’s equal parts gin, vermouth and Campari. Cheers!

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

Ingredients

  • 1 ounce (2 tablespoons) gin*
  • 1 ounce (2 tablespoons) sweet or semi-sweet red vermouth
  • 1 ounce (2 tablespoons) Campari
  • Ice, for serving (try clear ice!)
  • For the garnish: Orange peel

Instructions

  1. Combine the gin, sweet vermouth, and Campari in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
  2. Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice).
  3. Use a knife to remove a 1″ wide strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.

Notes

*We like the Boulevardier even better, a classic cocktail that’s a spin on the Negroni. Substitute 1 ½ ounces (3 tablespoons) bourbon whiskey for the gin. It has a rounder flavor that’s more balanced by the bourbon.

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More liquor guides

Wondering what Aperol is? Or St Germain or Chartreuse? Want the best brand of bourbon or how to make a whiskey sour?  We’ve got you! Here are a few more guides to liquor:

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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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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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Crispy Tofu Sandwich https://www.acouplecooks.com/tofu-sandwich/ https://www.acouplecooks.com/tofu-sandwich/#comments Mon, 10 Feb 2025 16:19:00 +0000 https://www.acouplecooks.com/?p=154809 Welcome to the tofu sandwich of your dreams! This vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.

Tofu Sandwich

Here’s your ultimate tofu sandwich: crispy breaded tofu, tangy Russian dressing, and crunchy pickles create a flavor explosion that will have you wanting seconds after the first bite!

We modeled this recipe after a crispy fish sandwich, right down to that savory creamy sauce, and it’s got all the most satisfying flavor and texture contrasts. We tested it on a friend who claims to not like tofu, and she gobbled it right up! It’s a fun plant-based recipe and vegan dinner to impress your friends and family.

Ingredients in a tofu sandwich

Here’s the thing about a tofu sandwich: tofu has a very soft texture. It’s so soft, in fact, that it can be hard to detect texture-wise when served on bread if you’re not careful. That’s why we created this crispy breaded tofu. To make a satisfying sandwich, you’ve got to have that contrasting texture of the protein.

Add to that veggies, crunchy pickles, and Russian dressing, which is that irresistibly tangy condiment that makes a Big Mac so satiating. (I’m starting to salivate just thinking about it!) Here’s what you’ll need for this tofu sandwich recipe:

  • Extra firm tofu
  • Seasonings: Soy sauce, panko, (plain unseasoned), cornstarch, onion powder, garlic powder, smoked paprika, salt and pepper
  • Olive oil
  • Buns
  • Shredded lettuce or greens
  • Pickles
  • Russian Dressing
Tofu Sandwich

Tips for making breaded tofu

The star of the show in this sandwich is the panko breaded tofu, which gives it a lovely crisp exterior similar to the vibe of a crispy fish sandwich. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You’ll press a mix of panko and cornstarch onto the outside of the tofu, then pan fry until crispy. Here are a few tips:

  • There’s no need to press the tofu! Many tofu recipes press out the liquid, which takes 30 minutes to 1 hour. But there’s no need for a wait time with this recipe! Simply pat it dry with a towel.
  • Slice the tofu into rectangles. We like to slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. You can do other shapes, but these are easy to work with.
  • Dip the tofu in soy sauce before breading. Dip each side into tofu, then remove them to a plate. This helps to get the seasoning all the way through before breading.
  • Pan fry the tofu in batches. Heat 2 tablespoons olive oil in a skillet (or enough to cover the bottom) and add half the tofu slabs. Cook on medium high heat for 2 to 3 minutes per side until browned and crispy.
Breaded tofu on plate

Tips for the buns

It’s helpful to have a sturdy bun with a texture like an artisan bread for this tofu sandwich, like a ciabatta roll. Many hamburger buns are soft and fluffy, which make for a less satisfying sandwich since the tofu has a soft texture. These work for proteins like hamburger and fish that have a lot of texture, but it’s not as delicious with tofu.

For vegan, make sure the bun has vegan ingredients. Most ciabatta rolls are vegan, as are artisan breads like sourdough or no knead bread.

Why to use Russian dressing

You know that creamy, savory sauce that makes you unable to stop inhaling a Reuben sandwich or a Big Mac? Yes, that’s Russian dressing. It’s very easy to make at home, and a slather of it makes any sandwich undeniably delicious. It’s made of mayonnaise, ketchup, and a few other key tangy and savory ingredients that work together to make it altogether addicting.

Russian dressing takes this breaded tofu sandwich over the top, so make sure to include it when you make the sandwich! If you eat fully vegan, make sure to make the sauce with vegan mayonnaise.

Tofu Sandwich

Sides to serve with this tofu sandwich

How to turn this tofu sandwich into a meal? Add a side of coleslaw, fries, or salad and you’ve got a hearty dinner! Here are a few ways we’d accessorize it:

Dietary notes

This breaded tofu sandwich recipe is vegetarian, vegan, plant-based, and dairy-free; for vegan, use vegan buns and vegan mayonnaise.

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Breaded Tofu Sandwich

Tofu Sandwich
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5 from 3 reviews

Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Tofu
  • Diet: Vegan

Ingredients

  • 14 ounces extra firm tofu
  • Soy sauce, for dipping
  • 1 cup plain panko 
  • 2 tablespoons cornstarch
  • ½ teaspoon onion powder 
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • Black pepper, to taste
  • Olive oil, for cooking
  • 4 buns, for serving*
  • Shredded lettuce or mixed greens (or coleslaw mix)
  • 1 handful pickles
  • 1 recipe Russian Dressing (use vegan mayonnaise for vegan)

Instructions

  1. Slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. Pat them dry with a clean towel.
  2. Place the tofu slabs in a shallow bowl with 4 tablespoons soy sauce, dipping each side in, then remove them to a plate. Discard the remaining soy sauce.
  3. Meanwhile, make the breading station: mix the panko, cornstarch, onion powder, garlic powder, smoked paprika, and salt in a small bowl, then pour it onto a plate in a single layer.
  4. Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
  5. Heat 2 tablespoons olive oil in a skillet and add half the tofu slabs (or enough to cover the bottom). Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu.
  6. Make the sandwich by layering the tofu on a bun with pickles, Russian dressing, and topping with chopped greens. Enjoy immediately. Leftover tofu lasts up to 3 days; rewarm in a dry skillet before serving.

Notes

*It’s helpful to have a sturdy bun with a texture like an artisan bread (like a ciabatta roll). A soft and fluffy hamburger bun is less satisfying since the tofu has a soft texture. For vegan, make sure the bun has vegan ingredients.

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More tofu recipes

There are so many tasty ways to enjoy this vegan protein! Here are some of our favorite tofu recipes:

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12 Fun Green Food Ideas https://www.acouplecooks.com/green-food-recipes/ https://www.acouplecooks.com/green-food-recipes/#comments Mon, 10 Feb 2025 14:00:00 +0000 https://www.acouplecooks.com/?p=32525 These green food ideas are vibrant and delicious! They’re great as St. Patrick’s Day recipes or any time you need a more green in your diet.

Green food

There’s something about bright green food that feels vibrant and healthy, perfect for spring and the change of seasons. And in the case of foods that aren’t supposed to be green, they feel a little like a novelty! Whatever the case, making St. Patrick’s Day recipes is a fun tradition that we’re planning to start with kids.

Growing up, I remember making green food as St. Patrick’s day recipes and totally loving it! We have quite the assortment of green recipes that we hope you’ll love—all without the use of food coloring! No matter the season, they’re fresh, healthy, and totally delicious.

Our top green food ideas

More green food ideas

Looking for more? Here are a few more ideas for recipes to eat more green foods:

Green Food
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Top Green Food Ideas: Pancakes & More

Green food
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No reviews

These green food ideas are vibrant and delicious! They’re great as St. Patrick’s Day recipes or any time you need a more green in your diet. These naturally green pancakes are the perfect way to embrace the color!

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 9 medium pancakes
  • Category: Breakfast
  • Method: Blended
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups Old Fashioned rolled oats
  • 4 cups baby spinach
  • 2 large eggs
  • ¾ cup milk of choice
  • 2 tablespoons salted butter or coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon

Instructions

  1. Melt the butter or coconut oil. Place all ingredients in a blender and blend on high until a smooth batter forms. Wait 5 minutes for the batter to thicken. 
  2. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about ⅓ cup each). Cook the pancakes until the bubbles pop on the top: low and slow is the key! Then flip them and cook until golden on the other side. 
  3. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

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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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