One Pot Cauliflower, Chicken & Peanut Curry

Cauliflower, Chicken & Peanut Curry--3

One Pot Cauliflower, Chicken & Peanut Curry

It’s hard to go past a good curry for a quick filling weeknight dinner. For years I thought you needed loads of spices and ingredients to make an authentic tasting curry, until I challenged myself to make a super simple curry using only curry powder. Since then I haven’t looked back.

I like a general ‘curry powder’ that contains lots of turmeric for the yellow colour, but feel free to experiment with the world of curry powders. They are a real gem for adding loads of complex flavours with the flick of a teaspoon (or two).

enough for: 2
takes: 30 minutes
4 chicken thigh fillets, sliced
3-4 teaspoons curry powder
1 can coconut cream (400mL / 14oz)
1/2 medium cauliflower, chopped into bite sized pieces
3-4 tablespoons peanut butter
1 bunch coriander (cilantro), to serve

1. Heat a little oil in a medium saucepan on a medium high heat. Add chicken and stir fry until well browned and almost cooked through. Remove chicken and keep warm.

2. Add a little more oil and the curry powder to your pot. Cook for 30 seconds then add the coconut cream and cauliflower.

3. Simmer covered for 10-15 minutes or until the cauliflower is tender.

4. Stir in peanut butter. Taste and season with salt (or more curry powder) as needed. Return chicken to the pan and bring back to a simmer.

5. To serve, divide between two bowls and top with coriander leaves.

WINE MATCH: A crisp dry white like a cool climate Riesling OR an icy cold beer.

Variations

more veg / different veg – soften an onion before adding the curry powder. Garlic and/or ginger can be lovely additions. The feel free to add any veg you like such as broccoli, zucchini, capsicum (bell peppers), eggplant. Some snow peas or frozen peas added at the end will add lovely crunch.

no coconut cream – use unsweetened coconut milk or chicken or veg stock instead. You might like to serve with yoghurt to get some added creaminess.

vegetarian – replace chicken with cooked or canned chickpeas or lentils. Or make a completely veg curry using some of the more veg suggestions. Serve with extra roast peanuts or cashews for extra protein and crunch.

more substantial – serve with a handful roast cashews or peanuts or use more chicken.

chicken breasts – use 2 breast fillets instead of the thighs.

carb-lovers – serve with steamed rice or flat bread like naan, roti or chapattis.

nut-free – skip the peanut butter and use the onion in the more veg suggestions for extra depth of flavour.

no coriander – use mint, basil leaves or baby spinach instead. Or fry some fresh curry leaves in a little oil and use them as a crunchy topping

Prepare Ahead

Yes, if you don’t mind the flavour of reheated chicken. Make the curry up to a week in advance (keeping the coriander / cilantro separate). Store in the fridge or freeze. To serve just bring back to a gentle simmer and top with the coriander leaves.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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The 2 Best Ways to Simplify Recipes

Cauliflower, Chicken & Peanut Curry--2

Cauliflower Chicken & Peanut Curry Recipe Here.
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You know what my strongest ‘super power’ is? My ability to simplify recipes.

Hello 5-Ingredients!

A while back I wrote a post where I showed how I simplified one of Yotam Ottolenghis recipes which was great fun.

So I thought I’d share the two key principles I follow when simplifying recipes.

The 2 Best Ways to Simplify Any Recipe

1. Combine like ingredients.
This is always my starting point. Look for any ingredients that are providing the same function and instead choose one. You’ll need to adjust the quantities accordingly.

For example, if there are two different leafy herbs, could you just choose one? Or are there multiple flavourings like ginger, garlic and chilli, could you narrow it down?

2. Don’t be afraid to outsource.
There are no prizes for making every single part of every meal you eat from scratch. So ‘cheat’ when you feel like it.

My favourite examples are to use commercial spice blends or commercial sauces such as hummus, mayonaise, pesto or curry pastes. Pre-washed salad and pre-chopped veg are other great tricks to have up your sleeve.

Like Help to Simplify Your Cooking?

If you’re interested in discovering how to simplify not just your cooking, but the whole of your life, then I recommend checking out A Simple Year.

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It’s a 12 month program which focuses on simplifying a different area of your life each month. If you join us I’ll show you even more ways to simplify not only recipes but your kitchen and your approach to healthy eating.

Ready to make 2018 YOUR Year of Simplicity?
Join Us Here

With love,
Jules x

ps. The ‘Early Bird’ registration discount ends 14th November.

If you’d like to simplify your cooking and your life,
Join Us Here

“I never expected so much change to happen in less than a year. This course has had a monumental impact on so many areas of my life. If you do one thing for yourself in 2018, sign up and take the journey to A Simple Year. Thank you to all of the contributors for this experience and for opening up my world.”
Deborah, A Simple Year Member

pps. If you have any questions about A Simple Year just email me jules@thestonesoup.com

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Pumpkin Pancakes

Super delicious whole wheat pumpkin pancakes (no one will know that they're healthy)

Happy Sunday! I’m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It’s actually one of my oldest recipes, and one of my favorites for fall.

These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don’t send my blood sugar spiraling out of control like the regular kind.

pumpkin pancake ingredients

I love this recipe so much. It taught me a lot about pancakes and inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I’ve made these pancakes for my family on Thanksgiving morning.

I never felt like the old photos did these pancakes justice, so I’m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone?

Continue to the recipe…

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Smoky Roast Mushroom Bowls

Warm Salad of Smoky Roast Mushrooms-

Smoky Roast Mushroom Bowls

Mushrooms are one of my favourite veg. I love their earthy flavour and meaty texture. Normally I stick to the classic garlic and thyme to flavour them.

But for some reason a few weeks ago I thought I’d experiment with Spanish-syle smoked paprika.

Even I was surprised how amazing it tasted. And my Irishman, who isn’t wild about mushrooms, was raving too. Win!

enough for: 2
takes: 30 minutes
500g (1 pound) large flat mushrooms, sliced
2 teaspoons smoked paprika
3 tablespoons extra virgin olive oil
2 large handfuls walnuts
salad leaves, to serve
sour cream, to serve

1. Preheat your oven to 250C (480F). Toss sliced mushrooms, paprika, oil in a roasting pan. Scatter over salt. Roast, uncovered for 10 minutes.

2. Stir mushies and add walnuts. Cook for another 5 minutes or until the mushrooms are tender and the walnuts toasted.

3. Divide salad leaves between two bowls. Top with hot mushies and walnuts. Finish with a good dollop of sour cream. If you want to get fancy, sprinkle over a little more smoked paprika to make the sour cream look pretty.

Wine match: A nice earthy Pinot Noir.

Variations

no oven – just pan fry the mushrooms and nuts instead.

no smoked paprika – use regular paprika or just skip it or replace with a small bunch thyme.

carnivore – add chorizo or chicken thigh fillets (or breasts) as well as, or instead of the walnuts. Or serve with jamon or prosciutto.

nut-free – see the carnivore options or replace with a poached or fried egg.

different mushrooms – use any mushrooms you like, just remember to adjust the cooking time for smaller or larger ones.

more substantial – use more nuts or see the carnivore option. Or serve with mayo instead of the sour cream.

carb-lovers – serve with crusty bread and butter, warm tortillas or toss in some cooked grains like farro, quinoa or brown rice.

dairy-free – replace sour cream with mayonnaise or smashed avocado and lime juice.

hot! – use hot smoked paprika or add some fresh or dried chillies.

Prepare Ahead

The mushrooms can be roasted ahead but don’t add the walnuts, salad or sour cream. Store roast mushies in the fridge for up to 2 weeks or freeze. To serve, toast walnuts in a dry frying pan for a few minutes. Then warm the mushrooms in the pan with a little extra oil. Then serve as per the recipe.

Have fun in the kitchen!

With love,
Jules x

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What to Cook This November

Learn what's in season in November at cookieandkate.com!

November already?! This month, we lost corn, cucumber and eggplant from our list (although I wouldn’t be surprised if they’re still growing somewhere). Cooler evenings call for cozy fall comfort foods and roasted veggies, so I’m stocking up on winter squash, sweet potatoes and hardy greens. What are you craving this month?

I have lots of links and recipes to share with you today, so I’ll keep this short. I wanted to point out, though, that I’ve updated the shop with some new favorite kitchen items, etc.! You can always access it in the sidebar, below my picture.

Updates on Love Real Food:

More updates and links:

Continue to the recipe…

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How to Make Applesauce

The best homemade applesauce! This applesauce recipe is naturally sweetened with maple syrup and tastes like the inside of an apple crisp! #healthy

Forget everything you’ve ever disliked about store-bought applesauce. Homemade applesauce is another animal. It tastes like the inside of an apple pie!

Homemade applesauce is a healthy and delicious snack on its own. Don’t stop there, though. I love to serve it with ice cream like it’s an apple crisp. Pile homemade applesauce onto toast with almond or peanut butter. Swirl it into your oatmeal.

Layer applesauce between yogurt and granola for an apple parfait and people go wild. The apple crisp parfaits in my cookbook were a favorite with my recipe testers.

chopped apples

I use maple syrup (or honey) instead of plain sugar to naturally sweeten my applesauce. Bonus? With liquid sweetener, you can easily add more to taste at the end, so you won’t risk ending up with too-sweet applesauce. If you’re a fan of tart applesauce or if you’re using particularly sweet apples, you can leave out the sweetener altogether for no-sugar-added applesauce.

I like my applesauce on the chunky side, but you can blend it smooth if you prefer. Since this applesauce is thick, I found that my food processor does a better job of blending than my immersion blender.

Bottom line, this applesauce is a fun and easy recipe to make. It’s apple season, so let’s get to it! If you have extra apples, check out my apple steel-cut oatmeal, apple muffins and favorite green salad. More apple recipes here.

Continue to the recipe…

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Could You Imagine This…

Lebanese Roast Ratatouille with Hummus--3
Lebanese Roast Ratatouille with Hummus RECIPE HERE

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Imagine coming home after a long day. You’re tired. You’re hungry. Then imagine having dinner waiting for you.

Imagine something healthy AND super tasty prepared by one of your favourite food bloggers… Me!

As much as I’d love to come around to your place every evening and cook, I’d hate for Fergal, Finbar and my Irishman to feel neglected. So I guess we’ll have to leave that scenario for another day.

Luckily I’ve come up with the next best thing…

So how did this all come about?

A few years ago, my friend Caroline told me about a weight loss program she was following which came with an exercise schedule and meal plans.

Months later Caroline was looking amazing. I asked her how she had found the whole experience.

Her answer surprised me.

While the motivation and commitment had helped, the thing she loved the most were the meal plans. Each week she’d print out the shopping list and buy what was on it. Or better yet, get her husband to do the shopping.

Each night she’d walk into the kitchen, look at her notes and just start cooking. No having to ‘think’ at the end of a long day.

Then she said,
‘You know what would have made it even better?
Some of the recipes were a quite time consuming, it would be brilliant to have meal plans using your simple Stonesoup recipes.’

And so Soupstones Meal Plans, my done-for-you meal planning service was born…

Of all my products this is the one that has helped the most people

Here’s how Soupstones has helped change the lives of some of its members…

Daunine, Soupstones Meal Plans Member.

Daunine lives in the US. Here’s how her life has changed since joining Soupstones Meal Plans…

Daunine, Soupstones Member.
Daunine loves the variations included for the meal plans and recipes. She loves that the meal plans focus on whole foods and ingredients she can get at the store. Since starting to use the meal plans Daunine only does one shop a week so she’s saving time.

She also finds that she’s saving money because she’s not running to the store as often and she’s wasting less because she is using what she buys. Both Daunine and her husband are food lovers and they often find themselves saying ‘I can’t believe how good this is and it’s only got a few ingredients. It’s amazing that it’s so simple and so good!

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Crystal, Soupstones Meal Plans Member.

Crystal is a Canadian living in Colombia. Here’s how her life has changed since joining Soupstones Meal Plans…

Crystal, Soupstones Member.
It was so revolutionary for me as a cook. I could not boil water, and now I make all three meals for my boyfriend and me, with confidence. I actually, GASP, go off the recipe and add my own flair with what I have in my fridge or my spice rack… something that I could have never done without your meal plans holding my hand and helping me through the hard stuff – decision making. Fun bonus, all the recipes are delish!”

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Sherrill, Soupstones Meal Plans Member.

Sherrill recently turned 65 and moved from New York to Philadelphia. Here’s how her life has changed since joining Soupstones Meal Plans…

Sherrill, Soupstones Member.
Prior to joining Soupstones I had determined that …once again… something needed to be done about my weight. Other than chubby, I’m quite healthy with much thanks given to the genetics that have pretty much overridden my self-abuse. And, seeing as how I recently became a member of the 65-year old community, figured this is a last hurrah to really enjoy feeling, being and looking well.

Intrigued by Soupstones and Jules’s ever-growing, non-preachy beliefs about eating, I initially purchased one of her e-cookbooks, eventually becoming a member of the Weekly Meal Plan “club”. Jules’s recipes, philosophy, research, weekly e-mails and general chattiness continually feed and stoke the fires of my becoming more mindful, educated/questioning and cooking creatively.

In addition, shopping with the Meal Plan lists makes cooking sooooo much easier while at the same time helping cut food and money waste way back. As a single person, I am particularly happy to move from the 20-ingredient, calorie-laden, 4-to-6 servings meal to a 5-items-or less, healthy plant-based meal for two. Having always considered myself to be a good food eater [while eating too much of that good thing!] even some of the small changes [Cauliflower Rice or Zucchini Pasta] are really satisfying substitutes.

Combining Soupstones Meal Plans and Recipes with a new, regular exercise program has had the extra added benefit of making me even healthier — and 25 pounds [1.78 stone] lighter!!!”

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Like to Try It?

NOW is a brilliant time to experiment with Soupstones Meal Plans for 2 reasons:

1. New Feature!
Because I believe in this product so much, I’m creating two separate seasonal streams for the Northern and Southern hemispheres. So each meal plan will be even more fresh, useful and easy-to-shop for.

2. The Soupstones Sale!
To encourage you to try my meal plans for yourself and get this healthy habit on board before all the craziness of the ‘holiday silly season’, I’m having a quick 50% OFF sale on all Soupstones Meal Plans memberships.

Will you be eating as well as you’d like over the coming months?

To start getting the benefits of having your meals planned AND lock in the lowest ever pricing,
Join HERE.

With love,
Jules x

ps. The sale ends in less than 48-Hours!

Doors will be closing to new members until 2018.

I’ll be raising my pricing in the new year. There will no longer be a lifetime membership option.

To get in before the price rise,
Join HERE

“What I love most about it is that I don’t need to think of what’s for dinner. Thinking of a healthy meal during the working week is tricky so I really appreciate the inspiration from your meal plans. The hard work is done”.
Emma, Soupstones Member.

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Lebanese Roast Ratatouille with Hummus

Lebanese Roast Ratatouille with Hummus-

Lebanese Roast Ratatouille with Hummus

I love love love roast veggies, especially eggplant and zucchini. Usually I keep the veg plain to make a traditional ratatouille but was inspired the other day to try some Lebanese spicing and serve on a bed of hummus.

Baharat is a Lebanese spice blend I use all the time. It’s worth ordering some from a specialist spice merchant but if you don’t have any you know I’ve got you covered in the variations below 😉

enough for: 2
takes: 40 minutes
2 med eggplant
3 small zucchini
2 teaspoons baharat spice blend or 1 teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to serve

1. Preheat your oven to 250C (480F). Chop eggplant and zucchini into 1 inch chunks (2.5cm). Toss eggplant, zucchini, spices and oil in a roasting pan. Sprinkle with salt.

2. Roast for 30 minutes, stirring about half way. Or until eggplant and zucchini are well cooked and starting to brown.

3. Divide hummus between 2 plates. Top with roast veg and salad leaves.

Wine Match: A medium bodied red like a Tempranillo or cool climate Shiraz.

Variations

no baharat – use 1 teaspoon each ground cumin and coriander, 2 teaspoons smoked paprika will work as a spanish alternative. Or use another spice blend like berbre spice or the Moroccan spice blend ‘Ras el Hanout’

low carb / no hummus – replace with Tahini Yoghurt Sauce by mixing 150g (5oz) each tahini and natural yoghurt. Or just serve with a big dollop of mayo and some roast nuts instead.

more substantial – use more hummus or serve with roast almonds or other nuts. Also see the carnivore option. Or toss in cooked chickpeas or lentils.

carnivore – add chorizo, bacon, sausages or chopped chicken thigh or breast fillets to roast with the veg.

carb-lovers – serve with cooked rice, quinoa or couscous. Or serve with warm flat bread or tortillas.

different veg – onion, capsicum (bell peppers), mushrooms, tomato (fresh or canned), cauliflower, broccoli.

herby – use coriander (cilantro), mint or parsley instead of the salad leaves.

Prepare Ahead

Vegetables can be roasted ahead but don’t add the hummus and salad. Store roast veg in the fridge for up to 2 weeks or freeze. To Serve warm in a frying pan with a little extra oil, pile on top of the hummus and top with the salad leaves.

Video Recipe

Watch the Video Version of the Recipe

Enjoy!

With love,
Jules x

ps. Tired of deciding what to cook?

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details click here.

______________________________

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Creamy Pumpkin Marinara

This creamy pumpkin marinara recipe tastes indulgent, but it's full of vegetables! #vegetarian

This sauce came to be when I opened up my refrigerator and saw a jar of leftover pumpkin purée next to leftover diced tomatoes. They reminded me of a pasta sauce I bought at Trader Joe’s last year, called Autumnal Harvest Pasta Sauce.

“Autumnal Harvest Pasta Sauce” might be a more accurate title for this recipe, since it’s not overtly pumpkin-flavored. It’s a mouthful, though!

how to make pumpkin marinara

This sauce tastes like fall, with a hit of spice. The bell pepper’s flavor really shines through, so if you want a more pumpkin-y sauce, omit the pepper. Maybe add some extra cinnamon, too, since “pumpkin spice” flavor is more about the spice than the pumpkin. While pumpkin doesn’t offer a lot in the flavor department, it does make this blended sauce nice and creamy, without any cream.

This sauce is comforting like mac and cheese, but full of vegetables. It’s the perfect way to warm up on a chilly fall evening. I hope you love it like I do! Please let me know how it turns out in the comments.

Continue to the recipe…

The post Creamy Pumpkin Marinara appeared first on Cookie and Kate.

Italian Eggplant Parmesan

This Italian eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading (you won't miss it). #vegetarian

I see you rolling your eyes over there. “Kate, all eggplant Parmesans are Italian!” Let me clarify. In Italy, true eggplant Parmesan (Melanzane alla Parmigiana) is breading-free. Apparently, we Americans decided to coat our eggplant in egg wash and breading.

Another shocker? Italians don’t pour any cream into their fettuccine Alfredo! Let’s now turn to give a collective eye roll at Olive Garden.

eggplant Parmesan ingredients

The eggplant Parmesans I’ve ordered over the years at restaurants have varied considerably, but I’ve grown to expect heavy, greasy, breaded eggplant served with marinara and standard-issue spaghetti. I usually walk out with a stomachache and a side of regret.

Then I ordered the eggplant Parmesan at a local restaurant here in Kansas City called Ragazza, which gave me hope for eggplant Parm. Their eggplant Parmesan comes in a cute little cast iron skillet, with layers of eggplant cut lengthwise and sliced like lasagna. It includes lightly breaded eggplant, but it isn’t overtly greasy, and the marinara sauce tastes like it’s been simmering on the stove for hours.

Continue to the recipe…

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