Mango Lassi Frozen Yogurt

Healthy homemade mango frozen yogurt with all-natural ingredients! cookieandkate.com

Last Friday, I stepped off the plane from Montana into Kansas City summer. Ninety degrees and sunny. I ditched my jacket and daydreamed about all the summery outfits I’d rather be wearing while I waited for the bus to take me back to my car. Acclimating to skin-prickling heat is never a pleasant process, but I am so ready for non-stop sunshine and long afternoons by the pool.

mango frozen yogurt ingredients

I’m also ready for some frozen treats! I’ve had mango on the brain lately (remember those mango spring rolls and that mango salsa?), so when the idea to make a frozen version of a mango lassi popped into my head the other day, I got right to work. Mango lassis are super refreshing blended mango and yogurt drinks. I always make room for one when I visit an Indian buffet.

This frozen yogurt version is just as refreshing as the traditional version, if not more so. It’s smooth, creamy and scoopable right from the freezer, thanks to honey’s mysterious anti-freezing properties (can someone explain the chemistry behind that?). Fresh mangos can be a little pricy and difficult to work with, so I recommend using frozen mango so you can save money and skip the slicing steps!

Continue to the recipe…

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Cauliflower Falafel Veggie Burgers

Healthy falafel veggie burgers, so good! cookieandkate.com

I love these burgers. I hate these burgers. After several batches that were either too crumbly, dry or bland, I had just about given up on them. Finally (finally!), on my last willing attempt, they turned out just right. I was still mad at them for giving me so much trouble along the way, but I couldn’t keep these burgers from you. They’re too good.

cauliflower falafel burgers ingredients

The concept came to me last month, when a new publication requested a new veggie burger recipe. I wanted to make a falafel veggie burger. You might think that you could just make bigger falafel and call it a veggie burger, but I vividly recall making bigger versions of my baked falafel way back and that didn’t work at all. The small falafels are perfect, but in larger form, they’re gummy on the inside and require far too much chewing to get down. Nope, those just won’t do.

Continue to the recipe…

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The Biggest Lesson from the Jules & David Project (so far)

Bean Soup-3

Back just after Christmas, I had this crazy idea. My Irishman had given me a copy of David Tanis’ brilliant book ‘A Platter of Figs’ and I had devoured it. Cover to cover in almost one sitting.

There were so many meals from the book that I wanted to cook which got me thinking…

Maybe I should have a project to cook them all?

Something like Julie and Julia where a New York blogger cooked everything from Julia Child’s ‘Mastering the Art of French Cooking’.

I sat with it for a few days and the idea only grew stronger. And so the ‘Jules & David Project’ was born.

Six months later, I’m happy to report that I’m half way through the meals and I’m so glad to be doing it. There have been so many lessons I’ve picked up along the way.

I’ve written about the detailed lessons for each meal so far in my individual meal posts which can all be found over here.

And the biggest lesson so far?

Trust. The. Recipe.

There have been so many times I’ve had my doubts about one of David’s meals and they’ve ended up being delicious. Or better yet, my Irishman and I have been completely blown away (in a good way).

Here’s the thing…

As a person who writes recipes for a living myself, I know how much care and thought goes into a recipe. I don’t write about a particular dish unless I know it tastes really delicious. To do otherwise would be pretty short sighted right? I mean who wants to follow someone who writes terrible recipes.

So the Jules & David Project has taught me something I would never have anticipated… Just because you think a recipe won’t taste that great doesn’t mean you’ll be right.

I’m looking forward to more ‘surprises’ in the next 6 months!

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Davids Bean Soup

The first time I made this soup I posted a photo on Instagram and immediately got requests for the recipe. Always a good sign. And I’m happy to report it lives up to expectations!

I prefer to soak my beans because I find them less ‘gass-inducing’ but if you’re short on time you can skip it… David does.

enough for: 4
takes: 2-3 hours plus soaking beans
500g (1lb) dried white beans
1 ham hock or large piece spec or bacon
4 onions, chopped
1 bay leaf
2 sprigs rosemary, leaves chopped
1/4 cup extra virgin olive oil

1. Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or as long as you’ve got.

2. Place hocks or bacon and onion in a large soup pot. Add 8 cups water and bring to the boil. Simmer for one hour.

3. Drain the soaked beans and add to the pot. Simmer for another 1-2 hours or until beans cooked and the ham is falling off the bone.

4. Allow soup to cool then shred the meat from the hock and return it to the soup, discarding the bones. Taste and season well. Either refrigerate or bring back to a simmer.

5. When you’re ready to serve, make the rosemary oil by placing the rosemary and oil in a small saucepan on a medium heat. When it starts to sizzle, remove from the heat.

6. Serve hot soup with rosemary oil drizzled over.

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Variations

no soaking time – just add the dried beans to the pot at the beginning with the ham and an extra cup of water.

vegetarian – skip the ham hock and use vegetable stock instead of the water.

more veg – add chopped carrot, celery, sweet potato, potato, tomato and/or parsnip with the onion. Before serving stir through finely sliced kale, spinach or other greens.

rosemary oil alternatives – replace rosemary with sage leaves, thyme or 2 tablespoons chopped dried or fresh chilli.

different legumes – replace beans with lentils (no soaking), split peas (no soaking), chickpeas (soak) or other
dried beans (soak).

What about you?

Got a project or quest you’re working on? I’d love to hear how you’re finding it in the comments below.

Big love,
Jules x

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Cowboy Caviar

Make healthy cowboy caviar this summer! cookieandkate.com

Y’all know I’m from Oklahoma, right? Ali texted me for bean salsa input the other day and I mentioned that she wasn’t far off from cowboy caviar, a bean salad popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for it at potlucks.

Ali wasn’t familiar with cowboy caviar (also called Texas caviar), so I worried that maybe you all had been deprived of this cheekily titled delight, too. It’s made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in a tangy Italian dressing.

cowboy caviar ingredients

I have one issue with most cowboy caviars, which is that they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some entirely unnecessary preservatives. I whisked together a simple, homemade Italian dressing that does the trick. This recipe yields quite a lot of dip, but I don’t think you’ll have any trouble polishing it off.

I had so much fun creating a healthier version of this classic potluck menu item that I thought it would be fun to make a summer series out of it. On the menu: seven-layer dip, pasta salad, more salsas… What else would you all like to see?! Let me know in the comments!

Continue to the recipe…

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Thai-Style Lettuce Wraps

Thai-style lettuce wraps, a simple and healthy appetizer you'll love! cookieandkate.com

Well, I had the greatest time soaking in Yellowstone’s scenery over the last five days, but I’m glad to be home with my Cookie girl. I felt a little pang of dog-owner guilt every time I saw a wagging tail in Yellowstone. I’m trying to make it up to her with extra walks and quality time this weekend.

These fresh lettuce wraps are coming to you from Megan Gilmore’s brand new cookbook, titled Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally. Megan, also known online as The Detoxinista, is a nutritionist who actually grew up in my neighborhood! Her cookbook is full of sound nutrition advice and over 100 super simple, whole-foods focused recipes, all geared toward cleaning up your diet and improving digestion. Almost all of them are gluten free and vegetarian, and I found quite a few to dog ear.

Thai lettuce wrap ingredients

I couldn’t resist the sound of these fresh lettuce wraps, which reminded me of the lettuce wraps I’ve eaten at P.F. Chang’s in a former life. Her wraps are vegetarian and gluten free, requiring only a few basic ingredients. She used raw pecans instead of meat, which are totally perfect after a five-minute marinade with cooked carrots, celery, onion and a savory, condensed tamari-honey sauce.

My only changes were to add some torn cilantro and red pepper flakes at the end, which are optional. I like my savory-sweet appetizers to lean toward savory and found these to be a little too sweet for my preferences, so I listed a range from half to the full of amount of honey below. I’m going to have to throw a party so I can serve these to my friends! I know they’ll be a hit.

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Broccoli Rabe Peanut Soba Noodles

Soba noodles with creamy peanut sauce and delicious and nutritious broccoli rabe! - cookieandkate.com

This post is brought to you by Andy Boy.

Hello from Montana! I got my national parks mixed up, you guys. I might know the difference between shallots and scallions, but apparently not Yosemite and Yellowstone. Never listen to me when it comes to geography. Anyway, I knew I was visiting the park with geysers (Yellowstone!) and we toured them yesterday, in between sightings of elk, antelope, bison and the prettiest little blue birds. Words do not suffice.

broccoli-rabe-peanut-soba-noodle-ingredients

I can’t help but notice that the color of cooked broccoli rabe matches the green foliage up here. Have you ever tried broccoli rabe? It’s new to me and took a little getting used to, but I have to say, I’ve become quite a fan. Contrary to what the name suggests, broccoli rabe (also called rapini) is not related to broccoli. It has some small, broccoli-like buds, but it’s actually more closely related to turnips. It is, naturally, very good for you as well.

Broccoli rabe is best cooked and even then, it is on the bitter side, but delightfully so. The flavor reminds me a bit of kale, and I know there are a lot of kale lovers out there, so I hope you guys will give broccoli rabe a shot. It plays nicely with flavors that also complement broccoli and kale, like garlic, lemon and red pepper flakes.

Continue to the recipe…

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How to Cook Once and Eat All Week (without getting bored)

Quick Chickpea Curry-2

A few weeks ago I was reading the Guardian newspaper online. The food section, of course, not that depressing current affairs stuff.

Anyway there was a link to an article about ‘cooking once and eating all week’, which instantly grabbed my attention.

Great concept. Isn’t it?

Basically the article consisted of a recipe for how to cook a big pot of beans and then 4 different recipes for how to use said beans during the week.

I’m already a huge fan of this way of cooking.

I use it pretty much every week.

Whether it’s prepping a big bowl of grated rainbow veg like I wrote about recently, or cooking up a pot of versatile lentils, or roasting a batch of butternut squash, or just boiling up some quinoa. There’s usually something prepped in the fridge.

It really makes my life so much easier.

Basically there are 2 key benefits:

1. Save time

Having ingredients prepped so they’re almost ready to eat is a huge time saver. It means I can literally pull together a healthy AND delicious meal in a few minutes.

2. Waste less
There are two parts to this. First, if I have my veg prepped and ready to eat I’m far more likely to use them before they go bad.

There’s also the bonus that prepping can actually increase the shelf life of an ingredient. For example a lovely bunch of kale will usually start getting yellowy leaves after a week in the fridge, but if the kale has been cooked down with a little garlic, it will happily sit there for weeks.

And the best bit?

I don’t necessarily spend hours of my precious weekend getting all this done.

More often it’s on a Sunday or Monday night while I’m cooking something else for dinner (ie. already in the kitchen).

And you know what else?

It stops you being bored because you can use the building blocks in different ways so you’re not sitting down to the same old meal night after night.

Love it!

Keen to Explore This More?

The Organized Cook – Eat Well, Waste Less‘ is the next program at the Stonesoup Virtual Cookery School and it starts THIS FRIDAY.

For more details (including how make sure you don’t miss out on the ‘early bird’ discount) go to:
www.thestonesoupshop.com/toc/

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Quick Chickpea Curry

For years I used to think that a curry had to have more than just curry powder added to make it taste delicious. But then I realised the whole point of curry powder is that someone else has done the blending for you. All the complexity you need is in that little jar or tin. Such a great discovery!

Enough for: 2-3
Takes: 20 minutes
2 red onions, sliced in half moons
3-4 teaspoons curry powder
1 can tomatoes (400g / 14oz)
400g (14oz) cooked chickpeas (or 2 cans)
1 bag baby spinach

1. Heat a little olive oil in a medium saucepan on a medium heat. Add onions, cover and cook until the onion is soft but not browned. Stir every now and then. Will take about 10 minutes.

2. Add curry powder and cook for about 30 seconds then add the tomatoes and chickpeas. Simmer covered for 5-10 minutes or until everything is piping hot.

3. Taste and season with salt, pepper and extra curry powder if needed. Serve on a bed of baby spinach.

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Variations

short on time – skip the onion and serve with chopped chives instead.

carb lovers – serve with steamed rice.

more veg – add chopped veg with the tomatoes such as zucchini, red bell peppers (capsicum), eggplant or mushrooms. Simmer until all veg are cooked. Or serve with cauliflower ‘rice’ (grated raw cauliflower).

extra flavour – add come chopped ginger and garlic with the onion.

Big love,
Jules x

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ps. Not sure if this way of cooking could help you?

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Here’s what Liz said about it…

“This course really helped me to learn methods of preparing for the week ahead and it’s not complicated and ingredients are budget friendly. We are eating more vegetables, lentils and getting meals on the table doesn’t take as long. I’m also getting lots of compliments of dinners I’m cooking more at home rather than eating out. It’s just quicker and tastier than takeaway food! We are so very thankful for your recipes, we have lots of new family favourites that are quick and easy!”
Liz, The Organized Cook Student.

pps. The ‘early bird’ discount end in less than 72 hours. Here’s the link again:
http://thestonesoupshop.com/toc/

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What’s in Season? June Produce Guide

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

Summer is almost here! Can you feel it? I can’t wait for the sun to bust through these clouds for good. The sight of fresh cherries, blueberries and strawberries are giving me hope that the season of sunshine is near. I’m taking a little break from cooking this week, but I’m looking forward to cooking up some summery goodness when I get back.

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. For more seasonal inspiration, follow my boards on Pinterest!

Continue to the recipe…

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