Corn & Cherry Tomato Salsa

Cherry tomato surplus? Make this cherry tomato corn salsa—it's absolutely delicious! Get the recipe at cookieandkate.com

This post is sponsored by Newell Brands, makers of Ball® Fresh Preserving Products.

Earlier this month, Newell Brands, makers of Ball® Fresh Preserving Products, invited me to Indianapolis to learn how to can. I’ve always wondered about canning, and I’ve always been too intimidated to try on my own, so this seemed like the perfect opportunity to learn! As it turns out, home canning isn’t as complicated as it seems.

On Friday, Jessica (canning expert and star of the brand’s YouTube videos) showed us how to make a berry jam. On Saturday, I learned how to make this corn and cherry tomato salsa in their test kitchen on Saturday—on Facebook Live, no less.

ball sharing jars

My live cooking session landed on the brand’s annual #CanItForward day, which is a day to learn more about canning and how to preserve summer’s harvest to enjoy all year long.

This year, they also launched the Ball Collection Elite 16 oz. Sharing Jar. With the purchase of each set of four pint-sized Sharing Jars, Newell Brands is donating four meals to Feeding America.

Continue to the recipe…

The post Corn & Cherry Tomato Salsa appeared first on Cookie and Kate.

Overnight Oats (Recipe & Tips)

Learn how to make your own favorite overnight oats with this comprehensive guide! cookieandkate.com

Good morning! This summer, I’ve been making batch after batch of overnight oats, and taking notes. Overnight oats are a healthy, make-ahead breakfast option, but they’re not always enticing enough to get me out of bed. Today, I’m going to share everything I’ve learned with you, along with my favorite overnight oats recipe.

overnight oats ingredients

Would you believe that one serving of these tasty overnight oats contains nearly half of your daily fiber requirements? Sexy.

Continue to the recipe…

The post Overnight Oats (Recipe & Tips) appeared first on Cookie and Kate.

Yuuummy Spiced Tomato Soup

Yummy Spiced Tomato Soup-3

The first time I made this soup I got the shock of my life.

Finbar, my 18-month-old and staunch carb-lover actually let out a long appreciative ‘yuuummm’ from his side of the dining table after his first mouth full.

I had served soup for the boys before adding the harissa, on the off chance they would eat it. Fergal, my 4-year-old kept true to form and proclaimed it to be ‘yucky’.

Regardless of the mixed reactions with my family members, this is one of my favourite soups at the moment. I just love the creamy richness from the coconut cream and the spice from the harissa.

As my Irishman said – ‘It reminds me of butter chicken curry in soup form’.

Yuuummy Spiced Tomato Soup

The best part is that this simple soup is made with ingredients that keep in your pantry for months (if not years) so it’s a great little recipe to have in your ’emergency meal’ arsenal.

enough for: 2
takes: 20 minutes
2 onions
1 jar tomato passata / tomato puree (700mL / 3 cups)
1 can coconut cream
2 tablespoons harissa (optional)
2 handfuls hazelnuts, roasted

1. Heat a little oil in a medium saucepan. Dice onion and add to the pot. Cover and cook on a medium heat, stirring every few minutes until the onion is soft but not browned. About 10 minutes.

2. When the onion is soft, add the passata / puree (not concentrated tomato paste) and coconut cream. Bring to the boil and simmer for 5 minutes to allow the flavours to mingle.

3. Remove from the heat and puree using a stick blender or regular blender. Add harissa. Taste and season with salt, pepper and more harissa if needed.

4. To serve, divide between two bowls and top with roasted hazelnuts.

Print Friendly, PDF & Email

Variations

no harissa – Harissa is a Moroccan spice paste that’s pretty much chilli and carraway seeds. I usually buy mine from my supermaket but most good delis will stock it too. Feel free to skip it (the little ones will be happy) or use fresh chopped chilli, Marco’s Chilli Oil or your favourite hot sauce instead.

curry spice – add 2-3 teaspoons curry powder or garam masala when the onion is soft and skip the harissa.

no coconut cream – replace with unsweetened coconut milk and add some more hazelnuts to make it more substantial. Or use whipping cream instead.

different tomato – You could use your favourite tomato-based pasta sauce instead. Or use 2 cans tomatoes (diced) and simmer for longer to reduce down before pureeing.

chunky – skip the pureeing.

more veg – add diced carrot and celery with the onion.

short on time – skip the onion (or add a teaspoon onion powder).

more substantial / carb lovers – add in cooked chickpeas, white beans or black beans. Or serve with warm flat bread or tortillas. Cooked noodles would also work.

small-person friendly – skip the harissa (or add after you’ve served the children) and serve with a side or plain buttered pasta for any skeptical 4-year-olds.

carnivore – simmer diced chicken in the soup after pureeing until just cooked through.

nut-free – replace hazelnuts with warm cooked chickpeas or croutons. Or drizzle some chilli oil on top.

With love,
Jules
xoxo

ps. Have any tasty one pot recipes you’re loving at the moment?

I’d love to hear about them in the comments below!

Share

Cherry Pecan Muesli

This healthy homemade muesli is absolutely delicious! It's made with oats, pecans, coconut, dried cherries, and a touch of maple syrup and vanilla.

Any muesli fans out there? How about muesli haters? Muesli is typically made with raw oats, nuts and dried fruit, and maybe some spices for good measure. I’ll be the first to admit that a lot of store-bought mueslis aren’t awesome—the raw oats taste like horse food (yep, I said it), and the healthy oils in nuts and oats can go rancid if the muesli sits on the shelf too long.

I’m aiming to turn all the haters into muesli lovers with this recipe. Starting with raw nuts and oats from a store with a healthy turnover rate is key. Then I suggest you commit muesli blasphemy—mix in a tiny drizzle of maple syrup and coconut oil, and toast the ingredients in the oven to maximize the flavor and minimize the horse food effect. This is healthy homemade cereal that you’ll actually want to eat!

muesli ingredients

The inspiration for this muesli came from Pinch of Yum‘s photography workshop. Lindsay and her team served Minneapolis-made Seven Sundays muesli for breakfast, with a beautiful spread of fruit and toppings to choose from. The hard part was not eating the muesli before I was done photographing it.

I fell in love with Seven Sundays’ cherry, pecan and vanilla combination, so I just had to recreate it. I can’t say I made an exact replica of their muesli, but it’s delicious regardless. As always, please let me know how you like it in the comments!

Continue to the recipe…

The post Cherry Pecan Muesli appeared first on Cookie and Kate.

How to Get Your Kid to Eat(but not too much)

Soy & Honey Tofu with Sweet Potato Noodles

Honey & Soy Tofu with Sweet Potato ‘Noodles’ recipe HERE.

If anyone were to ask me what’s my biggest struggle with food and cooking at the moment, I have a very clear answer.

Getting small boys to eat vegetables.

And while we’re very much still on a journey, there’s one piece of advice my friend Elizabeth shared that’s really helped take the stress out of family meal times.

Here it is in a nutshell…

How to Get Your Kid to Eat

As a parent it’s our job to put age appropriate food on the table at appropriate times.

As a child it’s their job to decide what they eat. And how much.

Since embracing this philosophy, it’s made meal times soo much easier.

I no longer feel responsible for getting the boys to eat anything. I can’t tell you how this simple change in mindset takes the pressure off all of us.

Sure there are some days where I worry that they’re going to starve. Or get seriously malnourished.

But so far, so good.

If you’d like to go deeper with this, I recommend checking out the book ‘How to Get Your Kid to Eat (but not too much)‘ by Ellyn Sutter. It covers different ages and stages but the essential philosophy is the same as what I’ve shared here. So don’t feel like you need to read the book to try it out.

What about you?

Are family meal times less than ideal in your house? Or are you going to make me jealous with your little broccoli lover? I’d love to hear about it in the comments below.

With love,
Jules x

Share

25 Fresh Recipes to Make Before Summer Ends

This fresh summer recipe features burst cherry tomatoes, cherry tomato and sun-dried tomato pesto, zucchini noodles, and spaghetti! It's light and delicious. cookieandkate.com

It’s sunny and warm outside, but the calendar tells me that fall will be here before we know it. I’ve rounded up twenty-five salads, main dishes, sides and desserts featuring ripe summer produce. Hurry and make these fresh summer recipes while you still can!

I struggled to keep this list at a reasonable number, so be sure to check out my full summer archives and summer recipes Pinterest board for even more summer recipes.

Before I go, some fun news about Love Real Food:

1) Double Tomato Pesto Spaghetti with Zucchini Noodles

“Made this for dinner tonight… so delicious! I took a shortcut and bought my zucchini already spiralized at Whole Foods. The sauce is amazing, so flavorful! I’m excited to have some of it leftover to eat during the week :)” – Halley

Continue to the recipe…

The post 25 Fresh Recipes to Make Before Summer Ends appeared first on Cookie and Kate.

Favorite Quinoa Salad

The best quinoa salad recipe, made with chickpeas, red bell pepper, cucumber, red onion, parsley and lemon! This healthy quinoa salad is sure to be a hit. (gluten free, vegetarian, vegan)

This post is brought to you by Bota Box Wine.

Introducing my favorite quinoa salad! I’ve published more than a few quinoa salads over the years and I genuinely love all of them, but this recipe is officially my favorite.

This quinoa salad is refreshing, crisp and delicious. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing. The salad sort of reminds me of taboulleh, an herbed Lebanese salad with tomatoes and bulgur.

quinoa salad ingredients

This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa. It packs great for lunch, picnics, road trips and plane rides. Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy.

Basically, it’s perfect for all everyday occasions. It doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, too!

Continue to the recipe…

The post Favorite Quinoa Salad appeared first on Cookie and Kate.

Honey & Soy Tofu with Sweet Potato ‘Noodles’

Soy & Honey Tofu with Sweet Potato Noodles-2

Honey & Soy Tofu with Sweet Potato ‘Noodles’

Sweet potato is one of the few vegetables (side from potatoes) that my boys love. Needless to say, I’m always trying to come up with new ways to use the sweet spud.

While chopping into chip shapes and roasting in coconut oil is my go-to move, these spiralized ‘noodles’ are a close second. They do take a little more active time to prepare, but I’ve found little fingers love getting the spiralizer out. And they only take 10 minutes in the oven so they’re pretty quick.

I was surprised how much they both love tofu. It’s a great staple to have in the fridge for when you need some last minute protein. My favourite ways to use tofu are in an easy tofu scramble, as a tasty ragu, these tofu ‘steaks’ or pan fried and given a flavour boost with some honey and soy like in the recipe below.

Make sure you buy firm tofu (rather than silken) and organic so there’s less likelihood of the soy being genetically modified.

enough for: 2-3 children
takes: 20 minutes
1 medium sweet potato
1/2 pack firm tofu (about 175g / 6oz)
1 teaspoon honey
1 tablespoon soy sauce
1 small bunch coriander (cilantro)

1. Preheat your oven to 200C (400F). Scrub sweet potato and spiralize into medium ‘noodles’.

2. Place noodles on an oven proof baking tray. Drizzle with oil and toss to coat. Bake for 10 minutes or until ‘noodles’ are tender and cooked through.

3. Meanwhile slice tofu into 3 bricks about 1cm (1/3in) thick. Pan fry on a medium high heat with a little oil until golden brown on both sides.

4. Mix honey and soy sauce in a medium bowl. When the tofu is cooked, chop into bite sized chunks and toss in the honey and soy sauce.

5. To serve, divide warm sweet potato between 2-3 bowls. Top with tofu and sauce and coriander leaves (if using).

Variations

extra crunch – serve with roast cashews or sesame seeds.

green-free – skip the coriander or replace with cashews or sesame seeds.

soy-free – replace with chicken thigh or breast fillets and adjust cooking time as needed.

carb-lovers – toss in cooked noodles or spaghetti with the sweet potato. Or serve everything with steamed rice.

low carb – replace sweet potato with 2 medium zucchini. And consider the chicken instead of the tofu. For more low carb ideas, see my other website Deliciously Diabetic. If you’re keeping things super low carb use a pinch of stevia instead of the honey.

no spiralizer – chop the sweet potato into shoestring fingers and increase the cooking time until they are tender (about 20 minutes depending on your knife skills). If you’re thinking about investing in a spiralizer, you might enjoy this article: Do You Need A Spiralizer?

other veg – carrots are also good.

sweeter – feel free to increase the honey.

gluten-free – use tamari or other gluten-free soy sauce.

different sauces – oyster or hoisin sauce can be used instead of the honey and soy.

more grown-up – toss in a little grated ginger and/or finely chopped garlic with the soy. And chopped green onions add lovely colour to the noodles. A few finely chopped red chillies wouldn’t go astray either. Or serve with Marco’s Chilli Oil.

Enjoy!

With love,
Jules x

Share

Mexican Green Salad with Jalapeño-Cilantro Dressing

This amazing Mexican green salad recipe is the perfect healthy side for your favorite Mexican dishes! Get the recipe at cookieandkate.com

Meet the next edition of my giant salad challenge! This “Mexican” green salad recipe is quite possibly the prettiest salad I’ve ever had the chance to photograph, too. Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

The idea behind the salad challenge is that I’m challenging you (and myself) to make an enormous green salad and some homemade dressing to go with it. If you store the salad and dressing separately in the refrigerator, you’ll have salad to last you all week long. I find that I eat a lot more greens and veggies this way, and I’m more likely to grab salad as a snack than a regrettable handful of chips.

I’ve enjoyed quite a few renditions of this salad over the past few months. It was inspired by a local restaurant called Taco Republic‘s “Al Verde” salad, which includes Tuscan kale, roasted golden beets, and mayo-based dressing. I always get their salad to balance out the queso and chips I inevitably-but-not-regrettably order beforehand.

salad ingredients

I ultimately decided on some ingredients that are a little easier to find at a regular grocery store and prepare for my salad. Freshly toasted pepitas offer a savory, nutty crunch, and creamy feta and avocado make this salad irresistible. This salad isn’t the quickest salad you’ll ever make, but it pays off in sheer quantity and flavor.

I also made my dressing lighter, although it’s still deliciously creamy, thanks to an olive oil and lime juice emulsion plus a tablespoon of tahini (which is optional). The dressing is based on the jalapeño-lime dressing in my cookbook (page 53). In the book, I offered four of my favorite make-ahead salad dressings, plus a simple five-step guide to creating an epic salad. You might want a copy (wink).

Continue to the recipe…

The post Mexican Green Salad with Jalapeño-Cilantro Dressing appeared first on Cookie and Kate.

No-Cry Roast Onion Soup +Can You Help Out?

Roast Onions-2

When someone subscribes to the weekly Stonesoup email newsletter, I ask a couple of questions so I can get to know my new readers better.

One of them is how they discovered my blog. Every now and then I get an email saying they were looking for soup recipes and that for a blog called StoneSOUP, there weren’t as many soups as they would expect.

I take my reader feedback very seriously. So this year I’ve been on a mission to make more soup.

My plan is pretty simple. Monday night has become ‘soup night’.

It’s been brilliant for many reasons. Of course I’ve been making loads more soup. But it’s also made meal planning easier. Now I love Mondays!

But before we get into this week’s soup recipe (which is a total winner), I have a quick favour to ask.

I’m toying with the idea of making some changes to the focus of Stonesoup but before I do anything rash, I’d love to get your input.

So I’ve created a quick survey.

To share your thoughts go to:
https://www.surveymonkey.com/r/GCJGSTJ

It would mean so much to me to get your input to guide the direction of Stonesoup.

With love and thanks!
Jules
xoxo

ps. If you need more reasons to start upping your own soup intake, you might enjoy 7 Surprising Reasons to Eat More Soup.

___________________________________

No-Cry Roast Onion Soup

I did toy with the idea of calling this soup ‘Aussie Onion Soup’, as opposed to the French variety. But the idea of roasting the onions first so you’re avoiding all the pain and tears involved in slicing your onions is just too brilliant (if I do say so myself) not to allude to it in the title.

Beef stock is traditionally used with French onion soup but I prefer the milder flavour of a chicken stock here. Of course vegetarians are welcome to use vegetable stock.

enough for: 2
takes about 60 minutes
4 red onions
1/2 cup white wine OR 1-2 tablespoons sherry or wine vinegar
3 cups stock
grated Parmesan cheese, to serve

1. Preheat your oven to 200C (400F). Cut the onions in half lengthwise. Remove any papery skins that are easy to discard but don’t worry about peeling.

2. Place onions cut side up on a roasting tray. Drizzle generously with oil and roast until well browned and soft – about 45 minutes.

3. When the onions are soft allow to cool for a few minutes before slipping them out of their skins. Slice cooked onion and place in a medium saucepan.

4. Add wine or vinegar and simmer for a few minutes before adding the stock. Bring to the boil then simmer for 5-10 minutes.

5. Taste and season generously with salt and pepper. Serve in deep bowls with parmesan grated over.

Print Friendly, PDF & Email

Variations

different onions – use whatever onions you like. I prefer red for their sweeter flavour and because they look so pretty.

short on time – peel and slice onions and cook on the stove top with lots of butter or oil on a medium heat until soft. Then proceed as per the recipe.

herby – some thyme or rosemary can be lovely.

hot! – serve with a good drizzle of Marco’s Chilli Oil. OR add some chopped red chilli with the stock.

carb-lovers – toss in some cooked pasta, croutons or cooked beans or lentils.

more traditional – melt some cheese on slices of sourdough toast and float these on top before serving.

more veg – feel free to wilt in some greens jsut before serving. Fine ribbons of kale are lovely as is baby spinach.

dairy-free – replace parmesan with grated brazil nuts or roast pine nuts.

Share