Almond Cake with Roasted Strawberries & Rhubarb on Top

Honey-sweetened, gluten-free almond cake - cookieandkate.com

This cake was originally designed to be an upside-down strawberry-rhubarb cake. I envisioned a gorgeous, glossy pink-and-ruby top, but I turned over the cake to find a shaggy-edged, brown-ish mess. Usually, I don’t discriminate blog recipes based on appearance, but this cake was not cute. Not cute at all.

strawberries and rhubarb

It was, however, a remarkably tasty cake. I relished a slice, took Cookie on a walk and carried on with my evening. Eventually, the idea to top the cake with roasted strawberries and rhubarb (baked in the oven at the same time as the cake) popped into my head, and here we are! Cake success.

I’m not going to make it home to celebrate Mother’s Day with my mom this year, but if I could, I’d bake her this cake. It’s about as easy as cakes get (no mixer required), it’s gluten free (possibly paleo as well, I’m not sure) and just a beauty overall. Happy Mother’s Day to all the mamas out there! You make the world go around.

Continue to the recipe…

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Quinoa Broccoli Slaw with Honey-Mustard Dressing

Quinoa Broccoli Slaw with Honey Mustard Dressing - cookieandkate.com

I’m seeing green! Green broccoli is only the beginning. I keep looking up for relief from this shockingly green salad only to be struck by shades of bright, fresh, springtime green outside my windows. The tall trees and new grass look positively electric under our overcast sky. Blink, blink, blink.

how to make broccoli slaw

Spring is undeniably here and, with it, comes potlucks and picnics. We celebrated Jordan’s birthday in the park on Sunday. Sarah brought an awesome mayo-free broccoli and potato salad, which vaguely inspired this broccoli slaw. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.

Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in your food processor (or you can skip a step and buy pre-shredded broccoli slaw). Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.

Continue to the recipe…

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Let’s Imagine…

Chinkiang Beef-2

Have you ever wondered what it would be like to no longer feel stressed about getting dinner on the table night after night?

Imagine actually looking forward to cooking dinner at the end of the day.

Imagine preparing dinner being a time for you to relax and unwind rather than another chore.

Imagine having your meal planning done for you so you wouldn’t have to think, you could just get cooking.

Imagine how much more often you’d eat a home cooked meal?

And how much better you’d look and feel…

Well I have good new for you!

All this imagining doesn’t have to be left to your dreams. It could be your new reality.

How do I know this?

I know because I’ve had feedback from hundreds of people who have used my done-for-you meal planning service since I started it early last year. Hundreds of people who are finding it much easier (not to mention more fun!) to get dinner ready.

So why am I talking about it today?

Well I’ve added a new feature to Soupstones Meal Plans.

Yes! It just got better.

A few months ago, I signed up for a monthly membership program with Gabby Bernstein that focuses on teaching how to live a happier, more fulfilled life. I’m totally loving it. The best part is the monthly podcast which I download on my phone and listen to when Fergal and I are out walking or when I’m in the garden.

I just love the little monthly audio update where Gabby shares the tools and principles that have helped in her own life along with her personal stories of what she’s exploring.

It’s brilliant for keeping me inspired and motivated.

Which got me thinking…

Inspiration and motivation things that many people struggle with when it comes to getting dinner on the table. And I love trying new things in the kitchen and pretty much always feel inspired when I cook.

Maybe I could include a monthly podcast for the Soupstones Meal Plans members?

So I asked my existing members and they gave the idea the thumbs up.

I’m happy to announce that from this month I’ll be releasing a new monthly podcast to accompany the meal plans. An extra bonus where I share the tools and stories from my kitchen that help to keep me excited about cooking, even when I’m tired at the end of a long day.

podcast icon

To celebrate the launch of this new feature, I’m having a super quick sale on Stoupstones Meal Plans membership.

Yes, for the next 72-hours only I’m offering 50% OFF both pay-by-the-month and annual membership.

To make sure you don’t miss out (and to get all the details),
just go to:
www.thestonesoupshop.com/ss/
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Chinese Chinkiang Beef

Inspired by a recipe by Emma Knowles in Australian Gourmet Traveller. Chinkiang vinegar is one of my favourite ingredients at the moment. You’ll probably need to go to an Asian grocery store or search online to find it. If you do make the effort, I also use it in my Kung Pao Chicken. If you can’t be bothered, no probs, just use a cheap balsamic instead.

enough for: 2
takes: 20 minutes
1 onion, peeled & chopped
2 teaspoons ground cumin
1 teaspoon fennel seeds
450g (1lb) ground (minced) beef
2-6 fresh chillies, chopped
3 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
1 bunch coriander (cilantro), leaves picked, to serve
steamed rice or cauliflower ‘rice’, to serve

1. Heat a little oil in a large frying pan or wok. Add onion and cook over a medium heat until onion is soft but not very browned.

2. Add cumin, fennel and beef. Increase the heat to medium high and cook, stirring often until the beef is really well browned.

3. Add the chillies and stir fry for another minute.

4. Remove from the heat and add the soy and vinegar. Taste and season with extra soy and/or vinegar as needed.

5. Serve beef on a bed of rice or cauliflower ‘rice’ with coriander (cilantro) leaves on top.

Variations

5 ingredients – Just use the fennel seeds, beef, chilli, soy and chinkiang vinegar.

no chinkiang vinegar? – replace with balsamic – a cheaper one that isn’t too sweet.

vegetarian / vegan – replace beef with crumbled firm tofu or cooked lentils and consider adding a little more soy and vinegar (best to taste before adding more).

more veg – stir fry chopped broccoli, chinese broccoli, green beans or bok choy in a little oil. Remove from the pan then add back in once the beef is cooked.

no coriander (cilantro) – just skip it or replace with mint or basil.

different meat – lovely with pork or lamb. You could also use beef strips instead of minced meat. And will also work with chicken or turkey.

for cauli rice – just grate raw cauli in the food processor. I usually just serve it cold and let the hot meat warm it but you could stir fry it in the pan.

Big love,
Jules x

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ps. Not sure if a done for you meal plan would work for you?

Soupstones Square Logo NEW

It’s not for everyone but I’ll let you in on a secret…

There are plenty of people who use their membership to just stay inspired and try new things. As part of your membership you get access to every single one of my recipes (from all my classes, books and the blog) all on the one searchable website. And from May you’ll also get a monthly podcast to keep you inspired and motivated.

Here’s what Laurie said about her experience…

“I’m really enjoying this service. I’ve used other online meal planning services in the past. What I really like about this one is the ability to search the catalog for other recipes and mark my favorites. I confess I rarely use more than two of the featured recipes per week but I definitely repeat my favorites and search for other based on the ingredients I have. I like that your recipes rarely call for obscure ingredients. Or, if they do you give other options. Speaking of the options, I do love all the variations you give for each recipe. Especially since my husband has a nut allergy.”
Laurie – Soupstones Meal Plans & Dinner Inspiration Member

Sound good?

For more details (and to make sure you don’t miss out on the sale!),
go to:

www.thestonesoupshop.com/ss/

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What’s in Season? May Produce Guide

Learn what to do with May fruits and vegetables! Find recipes, preparation tips and more. cookieandkate.com

My May produce guide is finally here! Citrus is on its way out, as are cool-weather crops like cabbage and beets. Berries will start showing up in southern states soon. Growing seasons vary around the country so your best bet is to visit a farmers’ market and see what your local growers have to offer.

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can download her free screensaver for May produce over here. For more seasonal inspiration, follow my boards on Pinterest!

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Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Roasted cauliflower and lentil tacos recipe - cookieandkate.com

Pop quiz! What is a “pulse,” in food terms? Pulses are the edible seeds of legumes, including lentils, chickpeas, dry peas and beans. I’ve been a big fan of pulses ever since I stopped eating meat. All of a sudden, I was craving them and cooking them all the time.

I shouldn’t have been surprised. Pulses are packed with protein, fiber and iron. Did you know that one half-cup serving of cooked lentils has twice as many antioxidants as blueberries and twice as much protein as quinoa? Plus, they’re inexpensive and an important drought-resistant crop to many people around the globe. They’re definitely a crave-worthy food, whether you’re a meat eater or not.

lentils and cauliflower

I’m writing about pulses today because each year, the United Nations picks a topic of global interest. They named 2016 to be International Year of Pulses because of their significant health, economic and environmental benefits. Gearing up for 2016, the UN asked each country to submit one pulse recipe to represent their country. The USA Dry Pea and Lentil Council reached out to me to develop a recipe to be in the running. How cool is that?!

They are running a Facebook competition to pick the winner. With your help, my recipe could be selected as the National Signature Pulse Recipe for the U.S.! You can help me out by going to the USADPLC Facebook page, and voting for mine by Liking the photo. Please do! You’d make this food geek really happy.

Continue to the recipe…

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