Two Peas & Their Pod Cookbook

Being in the kitchen was our happy place; it’s where we felt the most calm—even when we were feeding hundreds of people. (Which we’ve continued to do and we will give you our secrets for pulling off—but more on that in a bit!) But most importantly, our food was a success, so much so that many of our wedding guests asked for the recipes. At the time, Josh had a Blogspot account (it was just the beginning of the blogging craze!) that he used to keep in touch with family and post updates about things like hiking and skiing trips. So I posted some recipes there, along with pretty terrible photographs of the food (who knew you shouldn’t use the flash?!). Lo and behold, people loved it—and demanded (okay, asked nicely for) more recipes. Since we were already cooking at home all the time, I was able to share new recipes every week. And because friends and family were following along, I could pepper in all kinds of stories that related to why we made the food we did—feeding our community, including our neighbors, our congregation, and our families; feeding friends whenever the mood to entertain struck (which, as you’ll see, is often!), and eventually, feeding our two little boys, Caleb and Maxwell. At one point, we noticed that complete strangers had started checking out the site—and a steadily increasing number of them. At that point, we both worked full-time jobs and had no idea where this blogging business could possibly go. But we were intrigued, so we started going to conferences, meeting other bloggers, and getting tips on how to build a site, fill it with accessible recipes and tantalizing photographs, and most importantly, give it a name. Two Peas & Their Pod was born, and about two years later, we both quit our jobs to make what was once our favorite hobby our very favorite career.

I’ve spent a good amount of time trying to wrap my head around what makes people love our blog so much because, at the end of the day, we’re a couple of folks from Salt Lake City who are usually just trying to get dinner on the table or racing to pack up something to eat on the way to soccer practice. Maybe it’s because there aren’t many husband-and-wife teams who can say that they truly and honestly love to cook together. We really do believe that four hands are better than two! If we’re making pizza, Josh is kneading the dough while I’m simmering the sauce and chopping the toppings. Sometimes one of us will say, “Go ahead, you just relax or get some work done while I make dinner,” but nine times out of ten, we can’t resist jumping in to help out. We’ve also honed a really great dynamic—I’m the vegetarian while Josh is the vegetable-loving meat-eater. Josh is the methodical one who is great with doughs and breads, while I love fresh new flavor combinations and coming up with twists on the classics like Roasted Butternut Squash and Pear Soup (here) or Pesto-Havarti Mac and Cheese (here). Josh is great at tackling the grocery shopping (except when he’s bringing home way too much fresh fruit; see Peach Cobbler with Buttermilk Biscuit Topping, here), while I’m the writer of the family (though he’ll be popping his head in throughout the book to offer his two cents!).

But mostly I think what makes our recipes special is that the food is real and fresh, though it doesn’t take hours of prep. It’s not from a box or a can, though it’s not crazy gourmet. You get gourmet-type flavors, though nothing that’s too trendy or out-there or that requires having to buy intimidating or expensive ingredients. These are recipes that every family can make and enjoy, no matter the cooking skill, no matter the budget, and no matter the time restrictions. And there’s always something for everyone to eat, whether it’s a loaded-up veggie dish like Spiced Cauliflower and Chickpea Tacos (here) that will satisfy even the meatiest of eaters (I’ve got the e-mails from our readers to prove it!), or gluten-free or vegan options, if those are your dietary preferences or your guests’.

This isn’t a gimmick for us—this is life. We have two small boys, so there’s no getting away with fussy and complicated. At 5 p.m., these guys want dinner and they want it now, so good and fast are the name of the game. The same goes for breakfast, lunch, and snacks—and everything in between that can be packed up and parceled out. It’s why we’ve developed recipes such as Maple-Roasted Berry Yogurt Parfaits (here), Slow Cooker Meatballs (here), and Enchilada-Stuffed Sweet Potatoes (here): so there’s always something to feed our kids, whether we’re sitting around our dining room table, jetting around in the car between after-school activities, or joining friends for an impromptu neighborhood picnic. And it’s not just food to put in their bellies, but also food that will nourish them. All the while, we’re saving money, saving calories, and teaching our boys the importance of getting the family together in the kitchen.

When it came to figuring out what our book would be, I didn’t have to think too hard: It’s real recipes—with real ingredients—that work. If it’s in this book—just as if it’s on our site—you better bet that the recipe is going to turn out… and will most likely become part of your family’s rotation. You’re certainly welcome to keep this book on your shelf or nightstand, but I’d rather it get battered, splattered, coated in flour, and dog-eared within an inch of its life. My other hope is that you’ll start to see cooking as not just something you have to do, but rather something you want to do. We have a saying, both in real life and on our blog: “Our kitchen is always open.” And we mean it. If we happen to make a few too many of Our Favorite Chocolate Chip Cookies (here), Josh’ll be out on the porch yelling, “Hey kids, we’ve got extra treats!” Our neighbors, friends, and family will stop over unannounced because they know that either we have way too much food going on the stove, or we’re only about 30 minutes away from a great meal. And we love that! The kids on the block will come hang out and watch a movie while we make some Baked Chicken Taquitos (here); we’ll throw on a pot of Tomato Basil Soup with our favorite Cheesy Garlic Dunkers (here) while everyone packs in to watch the Golden State Warriors, University of Utah Utes, or the Patriots play; or if Josh’s Steak Tacos with Chimichurri (here) are coming off the grill, we’ll definitely have a few more settings at the table that night. And yes, for Fourth of July last year, we threw a Weekend Waffle Bar (here) breakfast for 200 people! It’s because we’ve always wanted to be that house, the one with the open-door policy where kids and adults feel comfortable to make themselves at home. It’s what I grew up having and what Josh always dreamt of, and we both really wanted that for our kids.

So in addition to our favorite simple and quick recipes, you’ll find entertaining-friendly dishes and tips to capture that kind of giving-and-gathering spirit, from how to set up an Ice Cream Sandwich Party (here), Loaded Nachos Bar (here), or DIY Pasta Party (here), to creating the perfect party cheese board (here). I’ve also included a special section devoted to Cooking It Forward (here), so you’ll always have just the thing for packing up and sending to kids in college or friends and family abroad, contributing to church and school events or neighborhood get-togethers, or bringing to new moms or anyone else in need of a home-cooked meal.

And of course there will be desserts, from Peanut Butter–Fudge Ice Cream Pie (here) to Lemon–Poppy Seed Bundt Cake (here), plus an entire chapter devoted to cookies (my pride and joy—see all 200 of my recipes on the blog as evidence!), because nothing says being neighborly like a batch of freshly baked cookies, and there’s nothing easier than having a batch of dough in the freezer that you can bake off at a moment’s notice.

Ultimately, I want to share all the incredible bounty that we’ve been so blessed with. I can honestly say that so much of our happiness started with great meals, no matter how simple or humble. Cooking good, nourishing food is what brightens our day every morning, brings our family together every evening, and connects us with our friends, family, and neighbors. There might not be time to sit around the table every day, and home cooking might mean defrosting a frozen batch of Chipotle–Sweet Potato Chili (here) or using leftovers for Chicken Pot Pie (here), but we always do our best to spend mealtime together. It’s at the foundation of what brings us joy, and it’s creating traditions that our kids will get to carry with them. I can’t wait to pass this on to our readers and say: Come on in, pick out something tasty to whip up, then roll up your sleeves—your kitchen is always open!

I included this section so that you too can gain the confidence in order to become a great home cook. Imagine a kitchen that’s a comfortable, happy place and full of ingredients that you love. You can have that! It takes a little planning, and it might require you to clean out a drawer or two that are full of past-their-prime condiments, but I promise that the tools in this chapter will help you create a home-cooking culture that your family will be so thankful for. Feel free to refer to this section again and again until you get into a rhythm that feels best for you and your family.

Kitchen Gear and Gadgets

When it came time to make a list of my “essential” kitchen tools, I had a hard time narrowing it down! The truth is, the items below get used in my kitchen almost every week. And because I have a tool for every job, cooking and baking are a whole lot easier. I’m not recommending that you go out and buy every single item on this list. Collect items over time, don’t buy the best and the fanciest, and do the best you can with what you have.

SMALL APPLIANCES

POTS AND PANS

TOOLS AND UTENSILS

Organizing Your Ingredients

I’m going to let you in on a little secret: The key to becoming a great home cook isn’t all about the actual cooking. A lot of it has to do with being organized. I’ve found that by keeping my kitchen orderly—including my pantry, fridge, and freezer—I have an easier time planning meals, coming up with last-minute meal and snack solutions, and cooking. That’s because it’s easy to see exactly which ingredients I have on hand, and I always know where to find them. (And if you don’t have a pantry, all of these suggestions work for a kitchen cart!)

Here are some tips for keeping your kitchen in good order, no matter how much or how little space you have.

Staple Ingredients

Keeping your kitchen stocked with multi-purpose, mix-and-match-friendly ingredients is essential for making meal prep convenient, easy, and, most importantly, tasty! You’ll be much more likely to reach for that new recipe if you know that most of the ingredients are already in your home, and that ultimately saves you time and money. It also makes on-the-fly meals and snacks so much easier to whip up when you’re short on time.

Pantry

Grains and Breads

Packaged Goods, Canned Goods, and Condiments