Greek Pizza

Homemade Greek pizza made with (mostly) pantry ingredients: roasted red peppers, artichokes and olives!

Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave. I could blame the aisles of gourmet chocolate and cheese. Or, the lugging of an overstuffed hand cart as I navigate from the cheese, to the produce section, and back again because I forgot feta. Repeat for tomatoes. Maybe I’m just feeling downright snacky after giving the colorful chips and soda aisle a good, long side eye.

How to make Greek pizza

Once my stomach starts growling, I start making circles around the salad bar and hot foods section. I resist, knowing that it’ll inevitably cost me fifteen bucks because I have to get a little scoop of everything. Then I wonder about the Asian tofu bowl, then I see the pizza. Fire dances in the brick oven behind the display and beckons me forward. Pizza trumps tofu yet again.

Continue to the recipe…

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Arugula, Dried Cherry and Wild Rice Salad with a Zippy Lemon Dressing

Arugula and wild rice salad with dried cherries, toasted almonds and feta!

I’ve been a lazy cook lately. Granted, it’s hot outside and there are pools to jump in. I’ve basically been living on blueberry crisp for breakfast, salads and leftovers. This salad is precisely what I’ve been craving. It’s wholesome and filling, with plenty of fresh greens and bursts of flavor in the form of toasted almonds, salty feta and dried tart cherries.

Wild rice forms the backbone of the dish—did you know that it’s not really rice? It’s related to rice but technically a grass. It’s high in protein and B vitamins and has a fantastic chewy texture and nutty flavor. I don’t know why I don’t cook with it more often.

almonds and cherry field

I also have some fun tart cherry facts to share, if you’re game for them. I attended a tart cherry harvest trip in Michigan last week, under no obligation to share on my blog, but it seems silly not to share some interesting details while we’re on the subject.

For starters, it’s almost impossible to buy fresh tart cherries outside of where they are harvested (which is mostly in Michigan) because they’re more delicate than sweet cherries, like Bing cherries. Tart cherries are usually sent straight from the fields to processing plants, where they are flash frozen, dried, juiced or packed into cans for pie filling.

Dried cherries come in unsweetened and sweetened form, but even the sweetened variety has less sugar in it than unsweetened dried cranberries and raisins. The sweetener mostly serves to help the cherry retain some moisture. Good to know, right?

Continue to the recipe…

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Have You Heard This Reason for Cooking at Home More Often?

Cheesey Quinoa

You come home after another huge day at work. You’re tired. You’re hungry. You think about cooking but do you have the energy?

It’s tough. Isn’t it?

But today I have a bit of inspiration for you. A new ‘scientific’ reason to help you resist the temptation to skip cooking.

Something I’m really excited to share!

Recently I stumbled across a study linking home cooking with a healthier diet.

Basically the study found that people who cook at home more frequently ate less overall kilojoules (calories) and sugar than those who cooked at home less.

Not really surprising though. Is it?

But there’s more!

When these people did eat out, the home cooks tended to consume less kilojoules (calories) out of the home as well.

Bonus!

Wish YOU cooked at home more?

Then you’re in luck because the ‘Soupstones Dinner Challenge’ is starting SOON! And now is your chance to be one of the first to join us.

How does the ‘Dinner Challenge’ work?

1. Enter your email address below.

2. In the next week I’ll send you a FREE copy of one of my done-for-you meal plans with simple 5-Ingredient recipes and a grocery list.

3. You go shopping, cook up a storm and enjoy the goodness (and health benefits!) of cooking at home.

That’s it!

For bonus ‘points’

(and a chance to win meal plans for the next 12 months)

Just share a photo of one (or more) of your creations on Facebook, Pinterest and/or Instagram AND add the tag #soupstones so we can find you. Or email me a link to your post (jules@thestonesoup.com) to be sure, to be sure.

THE FINE PRINT:
Entries close 18th August 2015.
There is one prize of 12 months Membership to Soupstones Meal Plans for each social media platform (3 prizes total).
The winners will be contacted via social media OR email.
Entries will be judged by me

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Cheesey Quinoa-2

Cheesey Quinoa

I love the chewy texture of quinoa any time but especially in this dish when you add in the oozy goodness of just melted cheese. A healthier twist on the old comfort food special mac & cheese.

takes: 30 minutes
enough for: 2
1 onion, chopped
1/2 cup (120g) quinoa
1 cup stock or water
large handful melting cheese*, sliced
1 bunch flat leaf parsley, chopped

1. Heat a medium saucepan on a medium heat. Add a good splash of olive oil and cook onion, covered, for about 10 minutes or until the onion is really soft.

2. Add quinoa and stock. Bring to the boil and then simmer for 12-15 minutes or until the quinoa is soft. Keep an eye on the pot and add extra water if it dries out before the quinoa is cooked.

3. Stir in the cheese and stand the pot off the heat with the lid on for a few minutes.

4. Taste and season with salt and pepper. Toss in the chopped parsley and serve warm.

Variations

paleo – replace the quinoa with 1/2 small grated cauliflower (I use the food processor for ease) and skip the stock. Just add the raw cauli to the softened onion and cook for a few minutes or until the cauli is warm. Then toss through a handful or two of roasted nuts (brazil, almonds or pine nuts would be my pick) and toss in the herbs.

*different cheese – I used emmental but gruyere, cheddar or mozzarella are all good. Basically anything that’s going to melt.

different grains – replace quinoa with couscous (only simmer a few minutes) or white or brown rice (simmer about 30 minutes and expect to add extra liquid)

short on time / onion-free – skip the onion and toss through a bunch of chopped chives with the parsley.

more veg – toss in a handful of defrosted frozen peas when you add the cheese. You could add any grilled veg at the end such as eggplant, zucchini (courgettes) or red peppers (capsicum).

dairy-free / vegan – Toss through a handful or two of roasted nuts (brazil, almonds or pine nuts would be my pick) instead of the cheese (no need to stand – the nuts aren’t going to melt!).

Big love,
Jules x

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ps. What are you waiting for?

Enter your email below to join us for the ‘Soupstones Dinner Challenge’ for FREE. It’s all about setting yourself up to make cooking at home as easy and tasty as possible. Even when you’re tired at the end of a long day.

_____

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Blueberry Almond Crisp

Blueberry crisp recipe, so simple!

Here we are in high summer, and it seems to be going just right. Slow. Lazy. Everyone’s out of town. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day). I’m nursing a sunburn and rocking some uneven tan lines. Finished Lena’s book last week. The locusts outside are screeching in unison every evening. Everything is as is should be.

Blueberries won’t be here much longer, so I had to make a crisp before they go. I found a hefty two-pound container of them at Trader Joe’s and baked them up into a brilliantly purple dessert with a [gluten-free] almond and oat topping. I’m going to enjoy it for breakfast with yogurt and later, as dessert with ice cream. Repeat every day, all week. It’s summertime!

blueberries

My original concept for the topping included cornmeal, not almond meal, but my medium-grind cornmeal didn’t soften up enough during baking. Hence, the crisp turned out to be a “crunch,” which wasn’t my intention. My runner-up idea was a blueberry and almond crisp, with both almond meal and sliced almonds, and it turned out just right. Tons of blueberries, some maple syrup, bright lemon flavor, oats and almonds—you can’t go wrong there.

My favorite part about making this crisp? Unlike all my other crisp recipes (and I have more than a few!), this one doesn’t require any chopping of the fruit. Just rinse off those blueberries and you’re good to go! This is a simple summer dessert at its finest.

Continue to the recipe…

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What’s in Season? August Produce

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

August already? Summer is flying by far too quickly. This month’s produce guide marks a full year’s worth of seasonal produce. The guides have been fun projects and educational, too! See them all here. I think I might start highlighting one type of seasonal produce from here on out—what do you think about that?

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can pin this resource for later right here or at the bottom of the post. For more seasonal inspiration, be sure to follow us on Pinterest!

Continue to the recipe…

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