Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

This roasted carrot recipe looks gourmet, but it's surprisingly easy to make! It would look beautiful on your Thanksgiving table. cookieandkate.com

This post is brought to you by Vermont Creamery.

Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. Looking good. So utterly dazzling, in fact, that I can hardly take my eyes off of them to write about the rest of this recipe. Here we go.

roasted carrot salad ingredients

This stunning roasted carrot recipe features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce. Don’t be intimidated by its gourmet looks—it’s remarkably simple to make, once you get down to it. This recipe would be a lovely vegetarian option/side dish on the holiday table or a well-balanced weeknight dinner.

Continue to the recipe…

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What I Do When I Want a Night Off Cooking

Paleo Shepherds Pie-2

A few months ago I was in Sydney visiting a friend. She reminded me of something I hadn’t thought about in ages…

It was Friday afternoon. She’d just got back from picking up the kids from school.

I had spent the day in the ‘big smoke’. I’d been lunching at a great new restaurant (Firedoor), shopping, and getting checked up by my dermatologist (a good idea when you live under the hole in the ozone layer).

As we sat chatting in her lovely new kitchen, drinking jasmine tea, Amanda mentioned that Fridays were her ‘night off’ cooking. That night they were having Japanese takeaway.

I remember feeling super jealous.

First because I adore Japanese.

But second because it made me realize I don’t have a ‘night off’ as such.

Where I live, in the middle of the Australian ‘bush’, there are plenty of kangaroos and gum trees (and deadly tiger snakes), but not many restaurants. In fact none.

Anyway on the way home it got me thinking about what I do when I don’t want to cook…

My 3 Options for a ‘Night Off’ Cooking

1. Cook ahead.
This is the obvious choice right? Either make double of something another night OR make something in advance that will store and reheat well. Like my 5-Ingredients Shepherds Pie below.

2. Picnic it!
This isn’t an option I take that often but after the success of my Birthday dinner this year, I’m definitely planning on playing the ‘picnic’ card more often.

Just go to your favourite deli. Stock up on good cheese, olives, salami.. whatever. And treat yourself to some really beautiful sourdough and lashing of butter (preferably ‘Kerrygold’ from Ireland). Dinner is ready.

3. Go for something super easy.
Especially now I’m pregnant and a bit short on energy I’m finding myself going back to my ‘5-Ingredients’ basic recipes for minimal effort meals.

My two favourite go-to collections are:
i. My print book ‘5 Ingredients 10 Minutes‘ that I have as the kindle version on my phone.
ii. My eCookbook ‘The Tired & Hungry Cook’s Companion‘, also saved on my phone.

Speaking of which…

I have a tradition here at Stonesoup of celebrating the anniversary or ‘birthday’ of each of my books. And October is the anniversary of the first publication of ‘The Tired & Hungry Cook’s Companion’.

So to celebrate I’m having a 48-hour only sale!

To make sure you don’t miss out on your chance to save 30% go to:
www.thestonesoupshop.com/tiredhungrycookscompanion/

The anniversary sale is strictly for 48 hours only.

I won’t be sending any reminders.

—-

Paleo Shepherds Pie

5-Ingredient Shepherds Pie

While traditional shepherds pie can be a bit heavy on the carbs, this almost ‘paleo’ version using cauliflower mash instead of potatoes is much lighter. But the best news is it’s still super comforting and one of those dishes the whole family will love!

enough for: 4-5
takes: 60 minutes
1 head cauliflower
1kg (2lb) minced (ground) beef or lamb
1 jar tomato passata or puree (3 cups)
6 tablespoons butter
salad leaves, to serve

1. Preheat your oven to 180C (350F) and bring a medium pot of water to the boil.

2. Chop cauliflower into large bite sized chunks. Simmer for 10-15 minutes or until cauli is really soft.

3. Drain and mix in half the butter. Then whizz using a stick blender or your food processor until smooth and creamy. You could mash with a fork but you’ll end up with a chunkier result.

4. While the cauli is cooking, heat a large frying pan on a high heat. Add beef and a little oil and cook, stirring until the beef is well browned. Add tomato passata and the remaining butter and bring to a simmer. Taste and season with salt and pepper.

5. Transfer the beef mixture to an oven proof dish (mine was 22cmx28cm / 8inx11in but it doesn’t need to be exact).

6. Top with the cauli mash, I didn’t go all the way to the edges so it looked prettier and allowed my mash layer to be thicker.

7. Bake for 30 minutes or until everything is hot and bubbling.

8. Serve with salad leaves on the side.

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Variations

vegetarian – replace beef with the same weight cooked french style green lentils.

dairy-free – replace butter with olive oil or coconut oil.

vegan – combine the vegetarian and dairy-free options.

do ahead – you could make the pie up until step 5. Then cover and refrigerate for up to 2 weeks or freeze. Then to serve cook straight from the fridge (defrost first if frozen).

individual ‘pies’ – makes about 4-5 servings if you use individual dishes. They’ll need to be about 2 cups capacity each.

carb lovers / more substantial – use potato mash instead of or as well as the cauli. Or maybe serve on a bed of potato mash for those who need it. Also good with hot buttered pasta.

more veg
– soften an onion, carrot, celery and some mushrooms before browning the beef. Add extra chopped raw veg to the salad leaves like carrot, snow peas and/or red bell peppers (capsicum).

Big love,
Jules x

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ps. What about you?

Got any tricks for when you want a ‘night off’? I’d love to hear about them in the comments below.

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Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! cookieandkate.com

Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Let’s get to it.

spaghetti squash burrito bowl ingredients

Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.

These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. Make them for dinner tonight?

Continue to the recipe…

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Raspberry Hand Pies with Cinnamon-Orange Glaze

Raspberry hand pies - cookieandkate.com

Have you ever made hand pies? Or homemade pastries? These little raspberry-orange pies were my first experience. Driscoll’s challenged me to come up with a raspberry pie recipe, so I stepped up to the plate and spent a slow Sunday perfecting these babies. I tested different whole grain flour combinations, experienced an epic coconut oil crust-shattering fail, squished so much butter into dough and popped raspberries when I just couldn’t resist.

hand pie ingredients

Finally, I was finally rewarded with perfectly golden, flaky crust wrapped around juicy raspberry-orange filling. Raspberries are the star ingredient in the filling, which might seem a little unexpected given the time of year. I’ve always associated raspberries with blazing hot summer days, but did you know that there’s actually a second raspberry season that lasts until the first frost? Like all other sweet fall produce, raspberries play nicely with warming spices and winter citrus.

These portable little pies aren’t complete without that orange zest-flecked cinnamon glaze, which contributes a Pop Tart-level irresistibility and some fun abstract stripes. I can’t imagine a kid or an adult who wouldn’t smile when they took a bite of these unexpected treats around the holidays.

Continue to the recipe…

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12 Hearty Pasta Recipes

Fresh spinach artichoke lasagna with the simplest homemade red sauce - cookieandkate.com

Yes! It’s about time to pull out the cozy sweaters and dive into some pasta. I’m not a fan of being outside in the cold, but I do love the emphasis on comfort that comes with cooler temperatures. Now where are my stretchy pants?

Below, you’ll find twelve hearty (and pretty healthy) vegetarian pasta recipes that I’m looking forward to eating this fall and winter. I always opt for whole grain pastas, which keep me fueled so much longer (DeLallo brand is my favorite) and load them up with veggies. You can read feedback from C+K readers who made these recipes below.

I tried to pick recipes that feature seasonally appropriate produce for this roundup. For more pasta dishes, check out my full pasta archives and my vegetarian dinners board on Pinterest!

No. 1: Spinach Artichoke Lasagna

“I made this lasagna last night and it was delicious! never thought I would knew how to make lasagna, my husband was impressed 😉 Thanks Kate!” – Cecilia

Continue to the recipe…

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Thai Red Curry with Vegetables

Homemade Thai red curry recipe with vegetables! So much better than takeout. cookieandkate.com

You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm and comforting, just perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.

I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It might be the best curry I’ve ever had, restaurant versions included! Yeah, I said it.

Thai red curry ingredients

The secret to making amazing Thai curries is to use plenty of aromatics (like onion, ginger and garlic), full-fat coconut milk for richness (you won’t regret it!), and just a little bit of rice vinegar and sugar, which add loads of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, it’s vegetarian, too. You can make your own if you’re so inclined, though.

You should be able to find everything you need for this simple curry at a well-stocked grocery store. I hope you’ll stop by and make this curry tonight! Let me know how it turns out for you!

Continue to the recipe…

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4 Favourite Kitchen Time Savers

Curried Lamb with Charred Broccolini

Since getting pregnant there has been one huge change in my life (apart from the very obvious ‘bump’)… The amount of sleep I need.

Going to bed by 8pm, like a nanna, has its benefits.

But there’s a down side… pretty much no time in the evenings.

Which means very little time for cooking dinner. Or for hanging out with my Irishman. Normally two of my favourite things.

So I’ve been thinking a lot recently about the best way to make the most of the brief time I do have for getting dinner ready…

4 Favourite Kitchen Time Savers

1. Pop everything in the oven.

Now the weather is warming up here, I won’t be relying on these as much. But if you’re in the Northern hemisphere it’s the perfect season for giving your oven a good work out.

Just pop everything in the oven. Set your timer and do other things while dinner cooks itself. Love it!

My favourite Stonesoup example? The Magic Sausage Supper.

2. One pot wonders.

Cleaning up is my LEAST favourite thing about cooking. In fact I hate it.

On Saturday night my dishwasher kept giving me error messages and I really thought my life was over. There were tears. It wasn’t pretty. Thankfully, the next morning I figured out how to clean the filter and the crisis was averted.

But I’m still always thinking about ways to keep my cleanup time way, way down. The best trick? Use less dishes to begin with. Which is why I love meals that can be made in one pot.

My favourite Stonesoup example? Quick Pork Ragu.

3. Direct heat cooking techniques.

The best way to get food cooked quickly is to use a high, direct heat. Think things like pan frying, stir frying and BBQing.

My favourite Stonesoup example? Green Curry Stir Fry.

4. Recipes with few ingredients.

You know here at Stonesoup I have a ‘thing’ for 5 ingredients. Generally the less ingredients you use the less time it takes to get them out, prep them and put any leftovers away. No brainer if you’re short on time…

My favourite Stonesoup example? The whole Stonesoup recipe index!

Want more time-saving tips?

Then check out 7 Ways I Find the Energy to Cook Every Night.

It’s a FREE video / audio podcast and includes a free eCookbook for you to download and keep.

To get instant access to the podcast and ecookbook, just enter your email below:

Can’t see the form above?
Then use this web page.

—-

Curried Lamb with Broccolini

I used to think that a recipe needed to have more than just curry powder to taste good. I’ve since done a complete backflip and often rely on curry powder as my sole source of spice. The secret is to use a good quality curry powder. I’ve been making my own but if that’s not an option get yours from a specialist spice seller. It really makes a difference.

enough for: 2
takes: 20 minutes
2 lemons
2 teaspoons curry powder
8 lamb cutlets or chops
2 bunches broccolini
3 tablespoons almond butter or tahini

1. For the marinade combine 2 tablespoons lemon juice with the zest of one lemon (optional), 2 teaspoons curry powder and 2 tablespoons oil. Toss in the lamb and marinate for as long as you’ve got. From 1 minute to 48 hours. If marinating longer than an hour best to cover and refrigerate.

2. When you’re ready to cook, preheat your overhead grill (broiler) on its highest setting.

3. Trim bases from the bottom of the broccolini. Place on a tray lined with foil and drizzle with a little oil. Cook under the grill (broiler) for for 5 minutes then turn and cook for another 3-5 minutes or until broccolini is tender and a bit charred and crunchy in places. OR however you like it cook – 5 minutes total may be enough for some.

4. Wrap broccolini in foil to steam and keep warm while you cook the lamb.

5. Grill lamb for 3-4 minutes on each side for rare or longer if you prefer your lamb more cooked.

6. While the lamb is cooking make the sauce by stirring together almond butter or tahini, 3 tablespoons lemon juice and 3 tablespoons water.

7. To serve, divide broccolini between two plates. Top with lamb and drizzle over the sauce.

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Video version of the recipe.

Variations

nut-free – use natural yoghurt seasoned with salt and pepper instead of the almond butter / tahini sauce.

vegetarian / vegan – serve grilled broccolini and the sauce with curried cooked or canned chickpeas or lentils. Just warm the legumes in a pan with a little oil and a teaspoon of the curry powder. A splash of lemon might be nice too. OR replace lamb with sliced eggplant (marinate and grill as per the recipe but allow twice the time or longer to cook).

more veg – you can grill extra veg with the broccolini like sliced red bell peppers (capsicum), eggplant or zucchini. Or serve on a bed of baby spinach or cauliflower ‘rice’.

carb lovers / more substantial – serve with steamed brown rice or cooked noodles.

no grill / broiler – feel free to cook the broccolini and lamb in a frying pan or on the BBQ.

different veg – broccoli is the obvious choice but asparagus or sliced zucchini would also be lovely.

Big love,
Jules x

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ps. This the last week the podcast and eCookbook will be available for FREE!

To make sure you don’t miss out enter your email below:

Can’t see the form above?
Then use this web page.

NOTE: Both the podcast and ebook are completely free. You won’t need to enter a credit card or anything. Just your email address.

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The Very Best Granola.

This healthy granola is SO delicious! Find the recipe, plus tips on making it your own, at cookieandkate.com

Greetings from my cookbook recipe testing laboratory. I mean, my very messy kitchen. You wouldn’t believe all the dishes. All the measuring cups. All the mixing spoons. Lemons rolling everywhere. My brain is so full of recipe details that I hardly make sense anymore, but the successes fuel other successes. I’m so excited about the recipes I’ve finalized for my Love Real Food cookbook!

healthy granola ingredients

Since I’m struggling to keep my act together, I thought we’d go back to basics today with my basic granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. It was originally based on Meg Gordon’s recipe, which I’ve tweaked over time as I made my honey almond granola, gingerbread granola and cranberry orange granola. Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola!

This homemade granola is leaps and bounds better (and healthier!) than any store-bought granola I’ve ever tried. You can’t beat freshly baked granola packed with delicious and good-for-you ingredients. You can preserve that freshly baked flavor by storing this granola in the freezer! Just pull it out and pour.

Continue to the recipe…

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Could You Be Eating More Home Cooked Dinners?

Roast Trout with Almonds

Since we moved to our little house in the country, I’ve pretty much cooked dinner every night.

We’ve been here for about 18 months so that means I’ve made over 500 dinners in my little blue kitchen.

I know. That’s a lot of meals!

Given we live in the sticks, it might seem like there aren’t any other choices.

But there are plenty of non home-cooked options…

My Irishman works in town so he could easily pick something up on the way home. And our closest village is only a 10 minute drive. Or I could stock the freezer with TV dinners.

But here’s the thing…

With a 2 year old in the house and another on the way, my energy levels definitely aren’t at their highest. Yet I still love getting dinner ready.

Well, most of the time.

For me it’s a privilege to be able to create something delicious and nourishing. A chance to unwind and have something to show for it.

But I know you might not see it the same way.

It can be tough after a long day to think about chopping and stirring when all you really feel like is melting into the couch. Preferably with a glass of wine.

Want to see how I do it?

Well I’ve just released a completely NEW video / audio podcast focusing on 7 Ways I Find the Energy to Cook Every Night (even when I’m tired and hungry).

The podcast is FREE and includes a free eCookbook called ‘Radically Simple Salads’ for you to download and keep.

To get instant access to the podcast and ecookbook, just enter your email below:

—-

Roast Trout with Almonds-2

Fast Roast Trout with Almonds

This recipe was inspired by Jamie Oliver years ago and I’d forgotten about it until only recently when I happened to pick up a lovely whole plate sized rainbow trout at the fish markets. Cranking the oven to the max is a brilliant way to cook whole fish as quickly and mess-free as possible.

enough for: 2
takes 20 minutes
2 whole fresh water trout
2 lemons, thickly sliced
1 small bunch sage, leaves picked
handful flaked almonds
1 bag salad leaves

1. Preheat your oven to its highest setting.

2. Line a baking tray with foil. Place lemon slices on the tray in two lines and then trout on top of the lemon. Drizzle with a little oil and sprinkle with sea salt.

3. Pop trout in the oven. Set your timer for 5 minutes.

4. After 5 minutes scatter over the sage and almonds and pop the fish back in the oven for another 5 minutes.

5. When the second time is up, check the fish. If the flesh flakes easily when pushed with a fork and it looks cooked. You’re done. If not pop back in for another few minutes.

6. When the fish is cooked serve on 2 plates with the lemon, sage and almond and salad leaves on the side.

Variations

fish fillets – you could use fish fillets, just be prepared for them to be cooked after 5 minutes. So probably best to add the sage and almonds at the beginning.

other whole fish – feel free to use other whole fish. Anything larger than a plate sized fish will of course take longer to cook.

vegetarian – the sage and almonds would be lovely with whole roast mushrooms. I’d add some butter to the mushrooms before cooking and skip the lemon. Depending on how large your mushies are it will probably take about the same amount of time to cook.

nut-free – you can easily skip the almonds.

more substantial / carb lovers – serve with roast potatoes or crusty bread and lashings of butter.

more veg – add any of your fave chopped salad veg to the leaves such as snow peas, cucumber, cherry tomatoes, grated carrot, grated beets.

dressed leaves – the lemon from cooking the fish does make a bit of a dressing but you could toss your leaves in a lemony dressing if you prefer (1 tablespoon lemon juice + 2 tablespoons extra virgin olive oil should do the trick).

Big love,
Jules x

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ps. The FREE podcast and eCookbook won’t available for long…

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Crispy Apple & Kohlrabi Salad

This apple kohlrabi salad recipe is crisp and light! - cookieandkate.com

Kohlrabi. It’s one of those alien-like vegetables that I avoid eye contact with when I’m walking down the produce line. (Remember that scene from E.T., when his face shows up in the middle of all the stuffed animals? Eeeek.) What is kohlrabi, anyway?

The name, “kohlrabi,” is a fun combination of German/Swiss words for cabbage and turnip, which is absolutely perfect. It’s a knobby, imperfectly round, tennis ball-shaped vegetable with a spout of leaves, which makes it looks like a turnip from Jupiter.

salad ingredients

Kohlrabi comes in green or purple, but the flesh is white either way. Its dense insides remind me of a broccoli stalk. It smells kind of radish and tastes ambiguously cruciferous.

I almost couldn’t find kohlrabi at the store, but I finally spied one sad, limp bunch and took it home with me. I used a vegetable peeler to peel off the rough brown spots and sliced it up, along with an apple. The crisp radish/sweet apple thing seemed a little odd at first, but soon I couldn’t resist snacking on it.

Continue to the recipe…

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