15 Simple One Pot Dinner Recipes

Cheesey Tuna & Broccoli Bake--2

Cheesey Tuna & Broccoli Bake Recipe Here.
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This may surprise you but although I love cooking, I HATE cleaning up.

I’ve tried thinking of it in zen terms as a chance to practice mindfulness. And while sometimes that works, most nights when I come back in to the kitchen from putting small boys to bed I wish I could just wave a magic wand and the kitchen would be instantly sparkly.

But so far I haven’t found said magic wand so I’ve come up with two of the next best solutions…

Solution 1.
I did a deal with my Irishman that it’s his job to wipe down the benches and dining table. Which may seem small but it makes a huge difference.

Solution 2.
I often choose to cook simple one pot dinners.

And no, you can’t borrow my Irishman. Sorry!

But I am willing to share some of my favourite simple one pot dinner recipes…

Enjoy!

15 SIMPLE ONE POT DINNER RECIPES

1. Hummus with Chorizo & Almonds

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Cauliflower, Chicken & Peanut Curry--3

2. One Pot Cauliflower, Chicken & Peanut Curry

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cheesey broccoli-2

3. Cheesey Broccoli

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Cajun Chicken in a Paper Bag-2

4. Cajun Chicken in a Paper Bag

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Chorizo & Eggplant Supper-2

5. Eggplant & Chorizo Supper

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Stir-Through Mac & Cheese

6. ‘Stir-Through’ Mac & Cheese

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Magic Sausage & Cabbage Supper-3

7. Magic Sausage & Cabbage Supper

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kale gratin-2

8. Killer Kale Gratin

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Yummy Spiced Tomato Soup-2

9. Yuuummy Spiced Tomato Soup

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mushies with sausages-4

10. Sausages with Mushies

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Lebanese Roast Ratatouille with Hummus-

11. Lebanese Roast Ratatouille with Hummus

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Saag Chicken-3

12. Super Green Saag Chicken

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Zucchini Noodle Laksa-2

13. Zucchini Laksa

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egg & pea fried rice

14. Fergal’s Egg & Pea Fried Rice

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Cheesey Tuna & Broccoli Bake--3

15. Cheesey Tuna & Broccoli Bake

For more see the One Pot Recipe Archives.

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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Cheesey Tuna & Broccoli Bake

Cheesey Tuna & Broccoli Bake -Recipe3

Cheesey Tuna & Broccoli Bake

When I was growing up my favourite favourite meal was my Mum’s Tuna Mornay which we called ‘Tuna Dish’. When I started moving away from eating wheat and pasta, this was one thing that I really missed. And then I had the brilliant idea to try it with roast broccoli instead of the pasta and cream instead of the bechemel sauce. Very happy to report this ticks all the boxes.

Although I couldn’t convince my boys it was as good. Maybe I need to try it with cauliflower so at least it doesn’t look green and ‘healthy’. Tough crowd those pre-schoolers!

I use double cream because it’s creamier but regular whipping cream will work too. And I like tuna in chilli oil for some heat but regular tuna is fine. Just use tuna in oil if you can because the texture is much nicer than tuna packed in brine or spring water.

enough for: 2-3
takes: 30 minutes
1 onion finely sliced into 1/2 moons
2 heads broccoli
1 cup cream
1-2 med cans tuna (180g / 6oz each)
2 large handfuls grated cheese

1. Preheat your oven to 250C (480F). Slice onion in half lengthwise, remove skins and finely slice each half into 1/2 moons. Chop broccoli into bite sized pieces (slice the stems and include them too!).

2. Layer veg in a roasting pan. Drizzle with a little oil, cover with foil and bake for 15-20 minutes or until broccoli is tender.

3. Stir in tuna and cream. Top with grated cheese and pop back in the oven for another 5 minutes or until cheese is melted and golden.

WINE MATCH: A nice buttery Chardonnay.

Variations

vegetarian – skip the tuna and add a little more cheese.

carnivore – replace tuna with crispy bacon or cooked chorizo.

different veg – cauliflower is the best substitute. I’m thinking eggplant, zucchini and peppers might be nice too. I’ve also made something similar by wilting down sliced kale on the stove and then baking it in the oven to melt the cheese.

dairy-free – serve the roast broccoli with tuna and lashings of mayo.

more substantial – up the cheese and/or the tuna.

carb-lovers – toss in cooked pasta with the tuna. Garlic bread will work as a side.

Prepare Ahead?

Absolutely! Prepare everything but don’t bother with the final 5 minutes in the oven to melt the cheese. Refrigerate for up to 1-2 weeks or freeze. To serve, pop in the oven (250C / 480F) for 5-10 minutes or until cheese is all melted and everything is hot.

Have fun in the kitchen!

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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Simple Gluten-Free Apple Crisp

Gluten-free apple crisp recipe, perfect for the holidays!

Exciting news! My cookbook, Love Real Food, is nominated for Goodreads’ Best Cookbook award! If you have a moment, could you please do me a big favor and go vote? There’s only one day left, and I’d be thrilled to make it to the next round.

Cookbook aside, we need to talk about this apple crisp. It’s a revised version of a recipe that’s been on my site for a few years. Ironically, when I published this crisp three years ago, I had just attended two Friendsgivings over the weekend. That is exactly what I’m doing this weekend.

I’m already running late, I’m celebrating with the same good friends, and I’m sure to overdo it on the mashed potatoes and pie. Some things never change.

apples

This apple crisp is gooey on the inside, and tender but crisp on top. It’s made with wholesome ingredients, like old-fashioned oats, almond meal, pecans, honey, and of course, lots of apples. This is my favorite apple crisp recipe, and it just happens to be gluten free.

This crisp turned out great for me when I made it a few years ago, but I’ve heard that it didn’t turn out as well for some of you. This stuff keeps me up at night, so I’ve retested and tweaked this recipe, and it’s now better than ever.

Continue to the recipe…

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Steel-Cut Oat “Risotto” with Butternut Squash and Kale

This post is sponsored by The Quaker Oats Company.

Risotto with oats? I’d be skeptical if I were you, but let me tell you—I’m pleasantly surprised by how much I love this twist on risotto. Traditional risotto is time consuming, rich and delicious, but doesn’t have much to offer in the nutrition department.

I’ve learned how to make a baked version with brown rice and lots of vegetables, but it still takes a little too much time to qualify as an easy weeknight meal.

ingredients

Enter steel-cut oat risotto! Also known as, another way to use up those steel-cut oats in your pantry. Like arborio rice, steel-cut oats get nice and creamy when cooked.

Unlike brown arborio rice, steel-cut oats require about 25 minutes on the stove, with minimal fuss. Steel-cut oats are 100% whole grain and are a good source of fiber, so this risotto will stick with you.

Continue to the recipe…

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Lucille’s Mashed Potatoes

My family's favorite mashed potatoes—they're ultra creamy, a little tangy, and you can make them ahead! #Thanksgiving

It’s about time I introduced you to my family’s mashed potato recipe! Meet the only mashed potatoes I ever want to eat. Every Thanksgiving, my mom opens up a 1970s church cookbook called “Thyme to Cook” to make them. They’re called “Refrigerator Potatoes” and the recipe cites three authors, with my great-grandmother Lucille listed third.

I’ve come to call them Lucille’s mashed potatoes, so that’s what I’m calling them today. For several years now, I’ve contemplated how to offer a “Cookie and Kate” version of these mashed potatoes (as in, a healthier version). But why mess with a good thing? We’re talking about a traditional holiday recipe that I enjoy twice a year, on Thanksgiving and Christmas.

potatoes and Lucille

Let me tell you, these mashed potatoes are worth it. Lucille’s mashed potatoes are creamy and dense, tangy and irresistible. They are all of those things. Here’s what they are not: light, fluffy, milky or watery. Lucille’s potatoes are everything that I want mashed potatoes to be! Nothing more and nothing less.

Lucille’s recipe calls for cream cheese and sour cream, rather than milk or cream. The cream cheese helps fortify the mashed potatoes, so they reheat beautifully. That’s why the recipe struck church lady gold—it’s delicious and you can cross the mashed potatoes off your list a day or two in advance.

This year, I decided to share recipe as is, with some of my notes added for clarity. I’ll breakdown the ingredients, too. But first, can I tell you a little bit about my great-grandmother Lucille? She was a special lady. Brilliant, too.

Continue to the recipe…

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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?

Soupstones Square Logo no border

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.

______________________________

Share

The post One Pot Cauliflower, Chicken & Peanut Curry appeared first on Stonesoup.

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.

Screen Shot 2016-10-14 at 1.00.50 PM

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…

The post Pumpkin Pancakes appeared first on Cookie and Kate.

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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