About the Chefs
Lane Patten and Holly Schrupp Berg first met while working as emergency physicians in Minneapolis. They quickly bonded over their love of food, cooking, and entertaining. Their blog With Two Spoons was born out of their desire to build a stronger community through food. Lane has resided in Eden Prairie since 2008 with her husband, two kids, and very spoiled dog Pippi.
Instant Pot Bean and Bacon Soup
1 tablespoon olive oil
2 cups onion, chopped
2 cups carrot, diced
1/2 cup celery, diced
1 tablespoon tomato paste
8 cups chicken stock
16 ounces bacon, cooked and chopped
1 pound dried navy beans
2 bay leaves
1 sprig of thyme
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1. Using the sauté function on your Instant Pot, heat the olive oil. Add onion, carrot, and celery. Sauté for 5 minutes. Add tomato paste and stir. Turn off sauté function.
2. Add chicken stock, chopped bacon, dried beans, bay leaves, thyme, salt and pepper. Secure lid. Press manual, set to 35 minutes.
3. Allow to cook. It will likely take 15 minutes or so to come to pressure.
4. When finished cooking, allow natural pressure to release. This will add another 20 to 30 minutes to the cooking time. (Total time in the Instant Pot approximately 80 minutes.) Ladle into bowls, season with additional salt and pepper as desired.
Pumpkin Pecan Scones
3 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 cup cold butter, cubed
4 ounces cream cheese, cubed
1 cup pumpkin puree
2 eggs, divided
1 cup buttermilk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch ground cloves
1/2 cup chopped pecans
1 tablespoon milk
Pinch kosher salt
Sugar, for sprinkling
1. Preheat oven to 375 °F. In a large bowl, combine the flour, sugar, baking soda, and salt. Add the cold butter and cream cheese cubes. Use a pastry cutter to blend until the mixture resembles coarse sand.
2. In a separate bowl, whisk the pumpkin puree, 1 egg, buttermilk, and spices. Add the pumpkin mixture to the large bowl with the flour mix. Use your hands to mix the wet dough. Using a spoon, divide the batter into 20 small portions and place on parchment paper lined baking sheets.
3. In a small bowl, whisk together the remaining egg, milk, and salt. Brush the top of each scone with a small amount of egg wash and sprinkle with sugar.
4. Bake for 15 to 16 minutes until just golden. Makes 20 scones.
Apple Walnut Granola
2 1/2 cups old fashioned rolled oats
1 cup chopped walnuts
1/4 cup brown sugar
3/4 cup dried apples, chopped into bite sized pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons honey
1/4 cup melted coconut oil
1/2 teaspoon vanilla extract
1. Preheat your oven to 350 °F and line a rimmed baking sheet with parchment paper. Lightly spray the parchment with cooking spray.
2. In a large bowl, combine all of the dry ingredients and mix well. Add the wet ingredients and stir to combine, ensuring all of the dry ingredients are evenly coated.
3. Pour the granola mixture onto the prepared baking sheet.
4. Bake at 350 °F for 20 to 25 minutes or until lightly golden. Allow to cool and then break into chunks. Keeps in an airtight container for up to a week.