Lemony Roasted Potatoes & Broccoli Rabe

Roasted broccoli rabe and potatoes with a zippy dressing make a great side dish (or breakfast hash!) - cookieandkate.com

This post is brought to you by Andy Boy.

Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.

broccoli rabe potato salad ingredients

My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.

Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.

Continue to the recipe…

The post Lemony Roasted Potatoes & Broccoli Rabe appeared first on Cookie and Kate.

My Best Decision. Ever.

Stuffed Sweet Potato with Tahini Sauce

The most positive impact in my life can be tracked back to just one decision.

It all happened about this time 6 years ago…

I had rented a tiny one bedroom apartment in the Barcelonetta area of the beautiful city of Barcelona. The main purpose of the trip was to visit el buli, the best restaurant in the world (at the time). But it turned out that having those 6 weeks hanging out by myself gave me the space to make my big decision.

And what was it?

I decided to leave what many would consider a dream job, designing chocolate biscuits (cookies) for Australia’s largest biscuit producer.

I decided to start my own business!

My dream was (and is) to help people see that delicious, healthy meals need not be complicated or time consuming.

But here’s the thing…

I would never have made this decision if I hadn’t already been doing one thing…

Simplifying all areas of my life.

I realized that if I stopped buying stuff I wouldn’t need a corporate salary. By living a more simple life the idea of supporting myself went from ‘impossible dream’ to actually ‘do-able’.

And I’m so glad I did!

If I hadn’t taken that leap I wouldn’t now be living in the middle of the Australian bush with the kangaroos (and snakes). I wouldn’t be able to fit my work around raising my children. I wouldn’t be free to work on only the projects that I love and am super excited about.

So what about you?

What if you simplified your life?

You’re probably wondering why I’m talking about this?

Because I wanted to share a really exciting project that I’m a part of.

It’s called ‘A Simple Year‘ and basically it’s a year long program of guided simplicity that focuses on simplifying a different area of your life each month.

Including cooking and eating. Which is where I come in.

If it sounds like something you might be interested in go to:
www.simpleyear.co/course

NOTE: ‘Early Bird’ registration ends 20th November.

—-

Stuffed Sweet Potato with Tahini Sauce-2

Stuffed Sweet Potato

I’ve been really getting into sweet potato in the last year because Fergal loves it. One of my favourite ways to ‘dress it up’ for the adults is to roast them whole and stuff ’em. In this case it’s some browned minced (ground) beef or lamb but I also love to use chickpeas for a hearty veggie version.

enough for: 2
takes: 60 minutes
2 medium sweet potatoes
450g (1lb) ground (minced) beef
4 tablespoons tahini
4 tablespoons lemon juice
1 bag baby spinach leaves

1. Preheat your oven to 200C (400F). Scrub sweet potato and place on a baking tray or other ovenproof dish.

2. Roast for 45 minutes to 1 hour or until sweet potato are nice and tender.

3. While the sweet potato are roasting brown beef in a little oil in a large frying pan on a high heat. Season with salt.

4. Then make the sauce by stirring together the tahini, lemon juice and 4 tablespoons water in a small bowl. Season that with salt and possibly a little more lemon if you feel like it.

5. When the sweet potato are cooked, divide between 2 plates and slice lengthwise down the middle (not cutting through completely). Open out the cavity with your fingers or a spoon then divide the meat between the two sweet potatoes. Drizzle over tahini sauce and serve with baby spinach on the side.

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Variations

vegetarian / vegan – replace beef with cooked chickpeas or lentils. You might like to add some browned onion for extra flavour.

spiced – add 2 teaspoons baharat (lebanese spice blend), ras el hanout (moroccan spice blend) or 1 teaspoon each ground cumin and coriander.

hot! – add some chopped chilli to the beef while cooking. Or serve with your favourite chilli oil or hot sauce.

no tahini? – tahini is a paste made from ground sesame seeds. You might need to go to a health food store or middle eastern grocery store to find it. Almond butter or cashew butter would work instead. OR make a sauce by seasoning plain natural greek style yoghurt and forgetting the lemon juice.

carb-lovers / more substantial – serve with warm pita bread, flat bread or tortillas. Or toss in some cooked chickpeas or lentils with the meat.

more veg – soften an onion before cooking the meat. Add chopped zucchini, eggplant, mushroom or red capsicum (bell peppers) to the meat to cook through. Serve with tabbouleh or more interesting salad veg instead of the baby spinach.

Big love,
Jules x

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ps. Not sure if A Simple Year can help you?

We’re having a FREE Q&A Webinar about the course this Thurs/Fri (5/6 NOV) depending on where you are in the world.

To get the webinar details for free CLICK HERE.

Hope you can join us!
Jx

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The Making of a Cookbook & Rental Kitchen Tips

welcome to my kitchen

Welcome to my messy kitchen! I’ve been so busy living and breathing cookbook recipe development lately that I’ve done a lousy job sharing the process. So today, I thought I’d give you an update and a very real look at my kitchen while we’re at it.

On the cookbook front, I’ve created and worked through about half of the recipes for the book so far (that’s fifty recipes, with fifty more to go!), with the help of my lovely and talented assistant, Mara. The chaos is always more organized when Mara is here.

Kate dishwashing

I make the most progress on Fridays, when Mara comes to help. She’s in nursing school and has Fridays off. To prepare, I clean my house, try to get most of the groceries we’ll need and edit and print all the recipes we’ll be making. Some days, I’m more prepared than others. She picks up any remaining groceries on the way over.

Sometimes, we’re making a recipe for the first time; other times, we’re making it for the fifth time. We can usually knock out ten recipes in one day, although we might only be finalizing a few. Imagine Mara as the busy worker bee and me as the mad scientist/absent-minded professor, wandering about and muttering ideas (“But wait! What if we…?”). That’s us.

Continue to the recipe…

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