15 Must-Make Fall Recipes from Love Real Food

Make these delicious recipes from the vegetarian cookbook Love Real Food!

I almost called these my fifteen “favorite” recipes from my cookbook, but I couldn’t do it. All 100 recipes in the book are my favorites. It took testing at least 150 concepts to narrow down to 100 worthy of print. I photographed each one, agonized over the instructions and provided as many tips and tricks as I possibly could.

I pulled a few all-nighters to meet my deadlines, but your feedback on the book so far has made all the hard work totally worth it. The book has nearly 250 five-star reviews! Thank you. The book also got a starred review in the Library Journal, it landed on Amazon’s best cookbooks of 2017 list, and it’s available in Whole Foods stores as of this month.

If it has seemed quiet around here lately, it’s because I’ve been on a family vacation and I’m gearing up to co-host this awesome event in NYC (you should come). I have some exciting new projects and recipes in the pipeline and can’t wait to share. In the meantime, I rounded up fifteen recipes that are perfect for cooler temperatures and game days this fall. Tell me, what’s your favorite recipe from the book so far?

P.s. If you don’t have a copy of Love Real Food yet, get your copy today at Amazon, Barnes & Noble, IndieBound, Anthropologie, BAM! or Indigo.

Apple Crisp Breakfast Parfaits

1) Apple Crisp Breakfast Parfaits (page 7)

Creamy yogurt, chunky homemade applesauce and homemade granola make this a healthy breakfast that tastes like a treat.

Continue to the recipe…

The post 15 Must-Make Fall Recipes from Love Real Food appeared first on Cookie and Kate.

Beef & Carraway Kofta

Beef & Carraway Meatballs with Tahini Yoghurt

Beef & Carraway Kofta (Meatballs)

One of my favourite things to eat are meatballs. And while I love a traditional Italian-style meatball, I like to mix it up with meatballs from different parts of the world like these Moroccan meatballs, these Green ones or this giant meatball / meatloaf.

My latest obsession are these Lebanese-ish ‘kofta’ (middle eastern meatballs) which were inspired by a recipe in the book ‘Honey & Co. – Food from the Middle East’ from the London based restaurant. This is my simplified version.

Carraway seeds are a really underrated spice. I’ve been using them in my sauerkraut for ages and loved their fresh flavour but hadn’t really experimented with other cooking. Until these kofta. They go really well with beef but if you’re looking for more places to use your carraway seeds they’re also lovely with cabbage in any form.

enough for: 2
takes: 30 minutes
500g (1lb) minced (ground) beef
2 teaspoons carraway seeds
100g (3.5oz) tahini
100g (3.5oz) Greek yoghurt
1 clove garlic (optional)
1 bunch coriander (cilantro), leaves picked

1. Preheat your oven to 200C (400F). Combine beef and carraway seeds in a medium bowl and season generously with salt and pepper. Scoop tablespoons of the beef mixture and roll into meatballs. Place meatballs in an oven proof dish large enough to hold them in a single layer.

2. Roast meatballs for about 20 minutes or until well browned and cooked through.

3. While the meatballs are cooking combine tahini and yoghurt in a medium bowl. Smash garlic (if using) and chop as finely as you can and add to the tahini yoghurt sauce.

4. To serve, spread yoghurt tahini sauce over two plates. Top with meatballs and coriander leaves.

Variations

5-ingredients – skip the garlic.

vegetarian – add carraway seeds to these lentil balls.

no carraway seeds – just skip it or use 1 teaspoon cumin seeds and 1 teaspoon ground coriander instead.

more substantial / carb-lovers – serve with warm pita or other flat bread or tortillas. Or serve meatballs on a bed of creamy mashed potatoes.

no tahini – either replace with mayo to make a yoghurt mayo sauce or just use extra yoghurt. Or use hummus instead of both the yoghurt and tahini. For more ideas to use tahini see here.

more veg – the guys from Honey & Co serve their kofta on a bed of roast veg including onion, eggplant and capsicum (bell peppers). They toss in some cooked white beans as well.

no coriander / cilantro – flat leaf parsley or mint will work. Or use baby spinach or other salad leaves. A shaved cabbage salad would also be a lovely accompaniment.

short on time – skip rolling the beef into meatballs and just brown in a pan with the carraway seeds and serve the spiced beef on top of the tahini yoghurt sauce.

Enjoy!

With love,
Jules x

Share

The Biggest Meal Planning Mistake

Beef & Carraway Meatballs with Tahini Yoghurt-2
Beef & Carraway Kofta recipe here

Today I have a little confession for you…

Even though I write cook books, have two food blogs and have an online cooking school, I didn’t start out being a confident cook.

And I certainly wasn’t good at meal planning…

When I first got into cooking I was in my early 20s, living in Sydney, working in my first job as a Food Scientist developing new snack products for Kellogg.

I used to spend hours pouring over magazines and cookbooks deciding what to make and compiling lengthy shopping lists.

Then I’d head off all over town. To my favourite veggie shop or the farmers market. To my butcher, the deli, sometimes to Chinatown and a stop at the supermarket for staples.

It took hours.

While I enjoyed these excursions, they weren’t without their frustrations.

There would often be one or two ingredients that were sold out or I just couldn’t find. Since I didn’t have a clue about ingredient substitution, I’d have to go to multiple stores trying to find what I was missing.

It took a lot of time.

It also cost a lot of money.

Slowly, over the years, I got better at the whole process. As my cooking confidence grew, I started knowing which ingredients I could skip or substitute. My food bills came down and my ingredient waste decreased.

The biggest game changer came when I was living in the beautiful Barossa Valley, Australia’s equivalent of Napa.

As a young wine maker, most of my waking hours were spent in the winery. I no longer had time to plan my meals in advance or much time for cooking.

The highlight of my week was the Saturday morning Barossa farmers market.

I’d grab a coffee. Then I’d wander around tasting, chatting to the farmers and buying whatever took my fancy. I wouldn’t have had time to make a list so I’d just buy what looked good.

When I got home, I’d figure out what to cook based on my market bounty.

Sometimes I’d consult my cookbooks. But often I’d just make things up. I started really cooking from the heart and cooking with the seasons.

It was incredibly liberating.

And better yet, I was able to feed myself really delicious, healthy meals that took a fraction of the time.

I came to realize that just as we can all learn to cook with a recipe, we can also learn to cook without them.

It’s easier than you think, if you have the right guidance. I’ll be going into much more detail on how you to can become someone who cooks without recipes the week after next.

But now it’s time to talk about the biggest mistake most people make when it comes to meal planning…

What is the most common meal planning mistake?

Basically, it’s following the traditional meal planning method.

You know, deciding what to cook in advance and then building your shopping list around that plan.

This approach causes problems for many reasons:

1. Time
First, it takes a lot of time to plan in advance. Trawling through recipes and writing detailed shopping lists.

2. Lack of Freedom
Having a set list means you aren’t free to choose what looks best (or cheapest!) when you’re shopping.

3. Lack of Flexibility
They also lack the flexibility to cope with the changes that naturally come up with modern life.

How do you avoid this mistake?

You just need to learn how to ‘reverse’ the process.

It may sound scary, but in practice it’s a liberating approach to meal planning. And it’s actually much quicker and easier than traditional meal plans.

I’ll be sharing you my Easy 3-Step Framework for avoiding this meal planning mistake next week. It’s all about how you can learn to shop first and then cook based on the ingredients you have in the house.

What it would be like if you didn’t have to plan ahead?

How would it impact your time? Your health? Your waistline? Your energy levels?

Imagine coming home after a long day and cooking dinners you truly enjoy without repeating the same dishes over and over.

Imagine not buying a bunch of ingredients that ultimately go to waste because your schedule changed.

Imagine revolutionizing how you cook and growing your kitchen confidence!

If you’re an experienced cook, imagine avoiding the trap of taking on weeknight meals which are too complicated for your schedule and energy levels at the end of a long day.

Imagine being able to listen to what your body needs, rather than what your meal plan says.

Imagine not following recipes to a ‘T’ anymore – being able to substitute ingredients based on what you have.

Imagine wasting far less food.

Imagine being able to look in fridge and pull together a healthy meal with ease.

Sound too good to be true?

This isn’t a crazy dream.

Next week I’ll show you how to turn these dreams into reality. I’m going to give you a clear, 3-step framework to help you stop making the biggest meal planning mistake and reverse your meal plan.

Stay tuned!

Before I go I’d like to share my vision with you…

I want to live in a world where eating healthy, home made food is the norm. Where most people are able to just walk into the kitchen and throw something delicious together.

Where cooking dinner is seen as a joy and a privilege not another chore at the end of a stressful day.

With love,
Jules x

ps. I’d love to hear from you!

How would your life change if you were able to reverse YOUR meal plan? Let me know in the comments below.

Share

10-Minute Quesadillas

These 10-minute quesadillas are my favorite quick meal! This simple recipe is made with whole grain tortillas and lots of veggies, so these quesadillas are more healthy than most. cookieandkate.com

It’s about time you met my go-to meal, the quesadilla. When I’m feeling too lazy to make a proper meal, when my fridge is bare, when I come home from the grocery store hangry—I throw together a quesadilla in under ten minutes flat.

How have I not shared my basic quesadilla recipe, in all these years of food blogging? I’m righting this situation today by sharing my favorite quesadilla, lots of quesadilla-making tips, and fun ways to change up your quesadillas.

quesadilla ingredients

First up, a brief history lesson! Quesadillas came to be when Spaniards brought dairy products (not to mention, cows) to Mexico in the 1500s. Mexicans combined cheese (queso) with tortillas and created a number of delicious combinations, including the quesadilla.

In its most basic form, a quesadilla is simply a grilled tortilla with melted cheese inside. It’s the Mexican grilled cheese, if you will, and you can add additional fillings if you’d like. My favorite quesadillas, however, are not the super buttery, ooey-gooey quesadillas that you might have ordered at a Tex-Mex restaurant and later regretted.

These quesadillas are packed with veggies and some beans for protein. I make them with whole-grain tortillas for some nutritional bonus points and add enough cheese to make sure they’re both enticing and delicious. That’s why I generally make a quesadilla instead of ordering pizza—they’re quicker and hit the spot.

Continue to the recipe…

The post 10-Minute Quesadillas appeared first on Cookie and Kate.

10 ‘Secret Weapon’ Sauces

lemon tahini sauce

A few weeks back, I was talking with the group I’m coaching and the topic turned to sauce.

Specifically, how a good sauce can really make all the difference to your cooking.

In fact, I’d be willing to go as so far as to say that after learning to season properly, having a few super tasty sauces in your repertoire is the easiest way to take you cooking from ‘OK’ to ‘ah-maz-ing’.

I’m serious.

So today I’m going to share my 10 favourite ‘secret weapon’ sauces that really make a difference to my cooking.

Enjoy!

10 ‘Secret Weapon’ Sauces to Lift Your Cooking Game

1. Roast Cauliflower Hummus
There are few things more versatile, delicious or healthy than this Middle Eastern-inspired sauce. I’m currently in love with this Roast Cauliflower adaptation but if you’re a purist you can’t go wrong with a good classic chickpea based hummus which is quicker and easier to make.

2. Home Made Mayonnaise
After mastering the art of making mayonnaise in the food processor, without it splitting, mayo consumption has definitely increased in my house. I use it on an almost daily basis with poached eggs, to add substance to a lunch time salad or as a sauce for meat or fish. Dangerously addictive.

3. Cashew Nut Sauce
Inspired by the Turkish sauce, ‘tarator’. Similar to hummus but a little more complex with the lovely nutty flavour. Traditionally served with fish but lovely anywhere you need a creamy, nutty sauce with a bit of a kick. I often make it with other nuts as well. If I’m feeling flush I’ll use pine nuts but it’s also wonderful with roasted hazelnuts or almonds.

4. Marco’s Chilli Oil
I pretty much always have a bottle of chilli oil in the pantry. Great for adding instant heat to dishes in need of a little help, or when you’ve purposely left the chilli out to please tiny-people taste buds. It’s also a wonderful sauce in its own right to serve with chicken, pan fried halloumi, drizzled over soups or even a simple pasta with fresh rocket (arugula). My Irishman love it with his morning eggs and avocado.

5. Tahini Yoghurt Sauce.
If I don’t have time to make hummus or roast cauliflower hummus mentioned above, then I whip up a bowl of this dream. Basically just combine equal parts Greek or home made yoghurt with tahini. Season with salt and a splash of lemon. Sometimes I add finely smashed garlic but if I’m really short on time, I don’t bother. Use it any where you’d normally use hummus. Especially good as a sauce for fish.

I’m also currently in love with this slightly more complex Tahini Miso Turmeric sauce but it requires blending so I only make a batch when I have more time.

6. Yoghurt Sauce
When I’m really pushed for time, this sauce is a savour. Basically take some good quality full fat yoghurt or Greek yoghurt and season generously with salt and pepper. And your sauce is ready. If you want to fancy it up you can stir in chopped herbs, grated cucumber or zucchini or a little garlic.

But really the ‘plain Jane’ version is always a winner. If I’m in the mood for something a little richer I mix equal parts yoghurt and mayonnaise. So good!

7. Sicilian Nut Pesto
A wonderful dairy-free pesto that’s my go-to when I’m lucky enough to have masses of fresh basil in the garden. Every year before the first frosts I make a gigantic batch of this pesto and freeze it in ziplock bags to dip into during the dark Winter months. Wonderful drizzled on soups, tossed through roast veg or cooked pasta (or both), to make green eggs or slathered on some Broccoli Bread Toast.

8. Ginger Spring Onion Sauce
A Chinese classic that’s fabulous with chicken. I had forgotten about this punchy fresh sauce until I was doing some research for this post. Thank heavens I have a blog to remind me of my past favourites!

9. Beetroot ‘Pesto’
I just LOVE this sauce especially in the Winter when fresh basil is hard to come by but beets are abundant. Although if you’re a purist about these matters, you’d best skip on to the next sauce. Basically the idea is to replace the fresh basil leaves in pesto with cooked beetroot. Just heavenly. Would win the award for the ‘prettiest sauce’.

10. Miso Harissa Ketchup
A combination of classic ingredients from two very different cuisines – Japanese and Moroccan. Normally I’m not a fan of ‘fusion’ cooking but I make an exception for this richly complex sauce. Since being Low Carb this Miso Harissa Ketchup is now my go-to when I want a healthier (and way more tasty!) take on ketchup. It’s also amazing toss on roast veggies, especially roast cauliflower.

What about you?

Are you a sauce convert? Say YES or NO in the comments below…

With love,
Jules x

Share

Tahini Miso Turmeric Sauce

Tahini Miso Turmeric Sauce-3

This morning when Fergal and I were putting away the groceries and there were 3 jars of tahini he said I was a ‘tahini monster’.

He has a point. I do love tahini. After mayonnaise, tahini based sauces are my next go-to.

So when I spotted the ‘TMT sauce’ in Sarah Wilson’s book ‘Simplicious’. I had to make my own. It’s really good. There’s the creamy nuttiness from the tahini, the salty / savoury umami complexity from the miso and the fresh vaguely ‘curry’ flavour from the turmeric.

And it’s super versatile!

I’ve mainly used it on veggies like the raw kale pictured above and it’s amazing with my Super Tender Broccoli or with Poached Eggs. I also imagine it would be lovely with chicken fish, or even a juicy steak. It really is that versatile.

Tahini and miso paste are easily found in most supermarkets in Australia. But if they’re new ingredients to you, they’re both worth tracking down (although if I had to choose between them I use tahini more than miso).

They both keep for ages in the pantry.

More ideas for Miso Paste

Here are 7 Delicious Ways to Use Miso Paste.

More Ideas for Tahini

Most people start using this sesame seed paste to make Hummus. But it’s also really lovely in my Roast Cauliflower Hummus if you prefer a Lower Carb option. I also love it in this salad dressing, as a sauce for salmon, drizzled over stuffed sweet potatoes, in a stir fry, to jazz up good old ‘avo on toast‘ and in this heavenly Tahini Yoghurt Sauce.

What about you?

Are you a miso and / or tahini fan? Are they easy to find in your neck of the woods? Let me know in the comments below.
___________________________

Tahini Miso Turmeric Sauce

If you like tahini, I can’t recommend this sauce enough. If something were to happen and I couldn’t eat mayo again, this would be my new go-to condiment. Like I said above, it’s really versatile, you won’t have any problems finding uses for it!

makes more than 1 cup
takes 10 minutes
1/2 cup tahini
1/2 cup water
2 tablespoons miso paste
1cm chunk fresh Turmeric or 1 teaspoon turmeric powder (optional)

1. Place tahini, water, miso and turmeric (if using) in a bottle or blender. Using a stick blender or your regular blender / food processor puree until smooth. You can mix by hand but it’s hard to get the miso completely emulsified so your sauce will be a little lumpy.

2. Taste and season if needed, although I find the miso provides enough salt. Keeps in the fridge for weeks. Will thicken a little over time and if you’re using fresh turmeric the colour will intensify over time too.

Print Friendly, PDF & Email

Variations

no miso – replace with soy sauce and decrease the water slightly so the sauce isn’t too runny. This soy version is pretty good but given the choice I’ll take miso every time.

garlicky – feel free to add 1-3 cloves garlic. I prefer it without but that’s just me.

no tahini – try blending the miso and turmeic into your favourite mayonnaise instead. Use 1 cup mayo to replace the tahini and water.

lemony – you could add a little lemon juice but I find the turmeric adds enough freshness without needing the extra acid.

Enjoy!

With love,
Jules xoxo

Share

Fresh Mezcalitas

Delicious, fresh mezcalita recipe made with fresh orange and lime juices! Get this #cocktail #recipe at cookieandkate.com

Have you met my new friend, the mezcalita? She’s fun like a margarita, but smoky, spicy and more mysterious. I got to know her this summer on a trip to Mexico City. The mezcalitas varied from restaurant to restaurant, but they were all more orange-forward than your standard limey margarita, with spicy salted rims.

Naturally, I figured out how to make my own mezcalitas when I got back. I discovered a small mezcal selection at a nearby liquor store (right by the tequila) and purchased a mild, mixable mezcal called Vida. I went home and flipped the proportions of citrus juice in my favorite margarita recipe, to make them taste more like orange than lime.

mezcalita ingredients

Mezcalitas aren’t complete without a spicy, salty rim around the glass, so I lined mine with either Tajín (a zingy Mexican salt and spice blend that you can find in the Hispanic aisle at the grocery store) or the chili powder and salt combination you see here. I prefer Tajín, since the citric acid packs a sour punch, but chili powder and salt is an easy homemade option.

Up until Mexico City, I had crinkled my nose at Ali‘s mezcal drinks and dismissed them as “too smoky.” I’m certainly no mezcal connoisseur yet, but I’m learning. If you’re interested in mezcal, this drink is a great place to start!

Continue to the recipe…

The post Fresh Mezcalitas appeared first on Cookie and Kate.

Hot Pink Coconut Slaw

This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you're going to love this nutrient-dense slaw/side salad. cookieandkate.com

What the heck do you call such a colorful side? Colorful coconut coleslaw? More specifically, hot pink coconut coleslaw? Radical coconut slaw? I don’t know, but coconut slaw doesn’t do it justice. I do know that if you are a coconut fan, you should make this as soon as possible. You’ll be glad you did!

This whatever-you-call-it slaw was roughly inspired by some coconut tostadas I enjoyed at Hola Arepa in Minneapolis this summer. (I say roughly mostly because the original version was much prettier.)

slaw ingredients

I already went on about how amazing they were, but everything at that restaurant is amazing. I would eat breakfast, lunch and dinner there if I could. I would apprentice there to learn all of their secrets if I could.

Anyway, Hola Arepa topped tostadas with poblano-avocado spread and a “ceviche” made with fresh strips of coconut meat marinated in lime. I don’t know where to buy fresh coconuts, and even if I did, I’m fairly certain I would lose a finger trying to slice it.

I used big, dried, unsweetened coconut flakes instead. Given that I had to stop myself from inhaling this giant bowl of coleslaw in one sitting, I’d say that it worked.

Continue to the recipe…

The post Hot Pink Coconut Slaw appeared first on Cookie and Kate.

Amazing Orange & Almond Birthday Cake

Amazing Orange & Almond Birthday Cake_-3

Is it just me, or have you ever had the feeling you’re being stalked? By a cake?

At the risk of sounding a little ‘cray cray’, I’m going to put it out there and say this cake has been following me.

First at a friend’s dinner party in the form of little individual cakes with poached oranges on top. And then just a few days later it turned up at our Tuesday morning playgroup.

I’m not suspicious but I do take coincidences seriously. Especially coincidences involving cake.

And since I’ve been getting really lovely oranges from the farmers market this Winter, I figured the universe was telling me to make an Orange & Almond Cake for my Birthday treat this year.

If you’re new to Stonesoup, I have a tradition to share a special Birthday Cake recipe.

So to celebrate my birthday on Friday…

The Birthday Cake!

This year it’s my ‘stalker’ Orange and Almond Cake which is an adaptation of Claudia Rodens classic gluten-free cake using boiled oranges to add flavour and keep everything lovely and moist. It’s a really beautiful cake.

If you’d like more Birthday Cake inspiration here are some from recent years:

______________________

Amazing Orange & Almond Birthday Cake

I love love love this cake. It’s fresh and zesty from the orange and super super moist. That being said, my small boys weren’t into it at all. I think they can sense when there isn’t any sugar.

It did feel a little blasphemous messing around with Claudia Roden’s classic recipe. But a diabetic girl has to do what she has to do. And so I experimented until I finally found a sugar-free / stevia based cake I was happy with.

The secret was to add butter, of course (shouldn’t I know by now that the secret is always to add butter). But if you’re not into stevia, you don’t need to miss out. Just skip down to the ‘real sugar variation’ Claudia has you covered.

enough for 8
takes 3 hours
2 oranges (450g / 1lb)
250g (9oz) unsalted butter, at room temperature
6 eggs
250g (9oz) almond meal
1 teaspoon baking powder
1/2 teaspoon pure stevia powder

1. Place oranges in a medium saucepan. Cover with water and simmer, covered for 90 minutes. Drain and cool a little.

2. Preheat your oven to 180C (350F). Grease and line a round 24cm (9in) spring form pan.

3. Chop oranges in half and remove any seeds. Puree oranges in your food processor, until you have a nice smooth paste. Chop butter and add to the food processor. Puree until well combined.

4. Add eggs and puree again until smooth. Add almond meal, baking powder and stevia and stir until just combined.

5. Scoop mixture into the prepared pan. Smooth the top with a spoon.

6. Bake on the middle shelf for 30-40 minutes or until cake feels slightly springy and a skewer inserted in the middle comes out clean.

7. Cool in the tin.

Print Friendly, PDF & Email

Variations

real sugar / no stevia – replace butter with 250g (9oz) caster sugar and skip the stevia. May take much longer to bake (Claudia’s recipe is for an hour).

no food processor – you might get away with a stick blender but you really need something to puree the oranges.

oranges with seeds – make sure you remove before and discard before pureeing.

large oranges – if your oranges weigh more than 450g (1lb), weigh your puree and discard any excess.

different citrus – can imagine blood oranges would be lovely. And will have to try it with cumquats next time the fruit on my tree is ripe.

nut-free – you should be able to use flour instead of the almond meal, you might want to replace it with some flour and some extra butter to make sure the cake doesn’t dry out. And test for doneness earlier than expected.

egg-free – unless your an experienced egg-substituter, I wouldn’t try it with this cake.

With lots of Birthday love,
Jules
xoxo

Share