Thai Red Curry with Vegetables

Homemade Thai red curry recipe with vegetables! So much better than takeout. cookieandkate.com

You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm and comforting, just perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.

I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It might be the best curry I’ve ever had, restaurant versions included! Yeah, I said it.

Thai red curry ingredients

The secret to making amazing Thai curries is to use plenty of aromatics (like onion, ginger and garlic), full-fat coconut milk for richness (you won’t regret it!), and just a little bit of rice vinegar and sugar, which add loads of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, it’s vegetarian, too. You can make your own if you’re so inclined, though.

You should be able to find everything you need for this simple curry at a well-stocked grocery store. I hope you’ll stop by and make this curry tonight! Let me know how it turns out for you!

Continue to the recipe…

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4 Favourite Kitchen Time Savers

Curried Lamb with Charred Broccolini

Since getting pregnant there has been one huge change in my life (apart from the very obvious ‘bump’)… The amount of sleep I need.

Going to bed by 8pm, like a nanna, has its benefits.

But there’s a down side… pretty much no time in the evenings.

Which means very little time for cooking dinner. Or for hanging out with my Irishman. Normally two of my favourite things.

So I’ve been thinking a lot recently about the best way to make the most of the brief time I do have for getting dinner ready…

4 Favourite Kitchen Time Savers

1. Pop everything in the oven.

Now the weather is warming up here, I won’t be relying on these as much. But if you’re in the Northern hemisphere it’s the perfect season for giving your oven a good work out.

Just pop everything in the oven. Set your timer and do other things while dinner cooks itself. Love it!

My favourite Stonesoup example? The Magic Sausage Supper.

2. One pot wonders.

Cleaning up is my LEAST favourite thing about cooking. In fact I hate it.

On Saturday night my dishwasher kept giving me error messages and I really thought my life was over. There were tears. It wasn’t pretty. Thankfully, the next morning I figured out how to clean the filter and the crisis was averted.

But I’m still always thinking about ways to keep my cleanup time way, way down. The best trick? Use less dishes to begin with. Which is why I love meals that can be made in one pot.

My favourite Stonesoup example? Quick Pork Ragu.

3. Direct heat cooking techniques.

The best way to get food cooked quickly is to use a high, direct heat. Think things like pan frying, stir frying and BBQing.

My favourite Stonesoup example? Green Curry Stir Fry.

4. Recipes with few ingredients.

You know here at Stonesoup I have a ‘thing’ for 5 ingredients. Generally the less ingredients you use the less time it takes to get them out, prep them and put any leftovers away. No brainer if you’re short on time…

My favourite Stonesoup example? The whole Stonesoup recipe index!

Want more time-saving tips?

Then check out 7 Ways I Find the Energy to Cook Every Night.

It’s a FREE video / audio podcast and includes a free eCookbook for you to download and keep.

To get instant access to the podcast and ecookbook, just enter your email below:

Can’t see the form above?
Then use this web page.

—-

Curried Lamb with Broccolini

I used to think that a recipe needed to have more than just curry powder to taste good. I’ve since done a complete backflip and often rely on curry powder as my sole source of spice. The secret is to use a good quality curry powder. I’ve been making my own but if that’s not an option get yours from a specialist spice seller. It really makes a difference.

enough for: 2
takes: 20 minutes
2 lemons
2 teaspoons curry powder
8 lamb cutlets or chops
2 bunches broccolini
3 tablespoons almond butter or tahini

1. For the marinade combine 2 tablespoons lemon juice with the zest of one lemon (optional), 2 teaspoons curry powder and 2 tablespoons oil. Toss in the lamb and marinate for as long as you’ve got. From 1 minute to 48 hours. If marinating longer than an hour best to cover and refrigerate.

2. When you’re ready to cook, preheat your overhead grill (broiler) on its highest setting.

3. Trim bases from the bottom of the broccolini. Place on a tray lined with foil and drizzle with a little oil. Cook under the grill (broiler) for for 5 minutes then turn and cook for another 3-5 minutes or until broccolini is tender and a bit charred and crunchy in places. OR however you like it cook – 5 minutes total may be enough for some.

4. Wrap broccolini in foil to steam and keep warm while you cook the lamb.

5. Grill lamb for 3-4 minutes on each side for rare or longer if you prefer your lamb more cooked.

6. While the lamb is cooking make the sauce by stirring together almond butter or tahini, 3 tablespoons lemon juice and 3 tablespoons water.

7. To serve, divide broccolini between two plates. Top with lamb and drizzle over the sauce.

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Video version of the recipe.

Variations

nut-free – use natural yoghurt seasoned with salt and pepper instead of the almond butter / tahini sauce.

vegetarian / vegan – serve grilled broccolini and the sauce with curried cooked or canned chickpeas or lentils. Just warm the legumes in a pan with a little oil and a teaspoon of the curry powder. A splash of lemon might be nice too. OR replace lamb with sliced eggplant (marinate and grill as per the recipe but allow twice the time or longer to cook).

more veg – you can grill extra veg with the broccolini like sliced red bell peppers (capsicum), eggplant or zucchini. Or serve on a bed of baby spinach or cauliflower ‘rice’.

carb lovers / more substantial – serve with steamed brown rice or cooked noodles.

no grill / broiler – feel free to cook the broccolini and lamb in a frying pan or on the BBQ.

different veg – broccoli is the obvious choice but asparagus or sliced zucchini would also be lovely.

Big love,
Jules x

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The Very Best Granola.

This healthy granola is SO delicious! Find the recipe, plus tips on making it your own, at cookieandkate.com

Greetings from my cookbook recipe testing laboratory. I mean, my very messy kitchen. You wouldn’t believe all the dishes. All the measuring cups. All the mixing spoons. Lemons rolling everywhere. My brain is so full of recipe details that I hardly make sense anymore, but the successes fuel other successes. I’m so excited about the recipes I’ve finalized for my Love Real Food cookbook!

healthy granola ingredients

Since I’m struggling to keep my act together, I thought we’d go back to basics today with my basic granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. It was originally based on Meg Gordon’s recipe, which I’ve tweaked over time as I made my honey almond granola, gingerbread granola and cranberry orange granola. Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola!

This homemade granola is leaps and bounds better (and healthier!) than any store-bought granola I’ve ever tried. You can’t beat freshly baked granola packed with delicious and good-for-you ingredients. You can preserve that freshly baked flavor by storing this granola in the freezer! Just pull it out and pour.

Continue to the recipe…

The post The Very Best Granola. appeared first on Cookie and Kate.

Could You Be Eating More Home Cooked Dinners?

Roast Trout with Almonds

Since we moved to our little house in the country, I’ve pretty much cooked dinner every night.

We’ve been here for about 18 months so that means I’ve made over 500 dinners in my little blue kitchen.

I know. That’s a lot of meals!

Given we live in the sticks, it might seem like there aren’t any other choices.

But there are plenty of non home-cooked options…

My Irishman works in town so he could easily pick something up on the way home. And our closest village is only a 10 minute drive. Or I could stock the freezer with TV dinners.

But here’s the thing…

With a 2 year old in the house and another on the way, my energy levels definitely aren’t at their highest. Yet I still love getting dinner ready.

Well, most of the time.

For me it’s a privilege to be able to create something delicious and nourishing. A chance to unwind and have something to show for it.

But I know you might not see it the same way.

It can be tough after a long day to think about chopping and stirring when all you really feel like is melting into the couch. Preferably with a glass of wine.

Want to see how I do it?

Well I’ve just released a completely NEW video / audio podcast focusing on 7 Ways I Find the Energy to Cook Every Night (even when I’m tired and hungry).

The podcast is FREE and includes a free eCookbook called ‘Radically Simple Salads’ for you to download and keep.

To get instant access to the podcast and ecookbook, just enter your email below:

—-

Roast Trout with Almonds-2

Fast Roast Trout with Almonds

This recipe was inspired by Jamie Oliver years ago and I’d forgotten about it until only recently when I happened to pick up a lovely whole plate sized rainbow trout at the fish markets. Cranking the oven to the max is a brilliant way to cook whole fish as quickly and mess-free as possible.

enough for: 2
takes 20 minutes
2 whole fresh water trout
2 lemons, thickly sliced
1 small bunch sage, leaves picked
handful flaked almonds
1 bag salad leaves

1. Preheat your oven to its highest setting.

2. Line a baking tray with foil. Place lemon slices on the tray in two lines and then trout on top of the lemon. Drizzle with a little oil and sprinkle with sea salt.

3. Pop trout in the oven. Set your timer for 5 minutes.

4. After 5 minutes scatter over the sage and almonds and pop the fish back in the oven for another 5 minutes.

5. When the second time is up, check the fish. If the flesh flakes easily when pushed with a fork and it looks cooked. You’re done. If not pop back in for another few minutes.

6. When the fish is cooked serve on 2 plates with the lemon, sage and almond and salad leaves on the side.

Variations

fish fillets – you could use fish fillets, just be prepared for them to be cooked after 5 minutes. So probably best to add the sage and almonds at the beginning.

other whole fish – feel free to use other whole fish. Anything larger than a plate sized fish will of course take longer to cook.

vegetarian – the sage and almonds would be lovely with whole roast mushrooms. I’d add some butter to the mushrooms before cooking and skip the lemon. Depending on how large your mushies are it will probably take about the same amount of time to cook.

nut-free – you can easily skip the almonds.

more substantial / carb lovers – serve with roast potatoes or crusty bread and lashings of butter.

more veg – add any of your fave chopped salad veg to the leaves such as snow peas, cucumber, cherry tomatoes, grated carrot, grated beets.

dressed leaves – the lemon from cooking the fish does make a bit of a dressing but you could toss your leaves in a lemony dressing if you prefer (1 tablespoon lemon juice + 2 tablespoons extra virgin olive oil should do the trick).

Big love,
Jules x

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Crispy Apple & Kohlrabi Salad

This apple kohlrabi salad recipe is crisp and light! - cookieandkate.com

Kohlrabi. It’s one of those alien-like vegetables that I avoid eye contact with when I’m walking down the produce line. (Remember that scene from E.T., when his face shows up in the middle of all the stuffed animals? Eeeek.) What is kohlrabi, anyway?

The name, “kohlrabi,” is a fun combination of German/Swiss words for cabbage and turnip, which is absolutely perfect. It’s a knobby, imperfectly round, tennis ball-shaped vegetable with a spout of leaves, which makes it looks like a turnip from Jupiter.

salad ingredients

Kohlrabi comes in green or purple, but the flesh is white either way. Its dense insides remind me of a broccoli stalk. It smells kind of radish and tastes ambiguously cruciferous.

I almost couldn’t find kohlrabi at the store, but I finally spied one sad, limp bunch and took it home with me. I used a vegetable peeler to peel off the rough brown spots and sliced it up, along with an apple. The crisp radish/sweet apple thing seemed a little odd at first, but soon I couldn’t resist snacking on it.

Continue to the recipe…

The post Crispy Apple & Kohlrabi Salad appeared first on Cookie and Kate.

Adrianna’s Spicy Squash Soup

This spicy squash soup recipe from The Year of Cozy is easy to make and full of flavor! cookieandkate.com

We’re just on the cusp of fall weather here. Leaves are starting to fall, but we still have at least another week of seventy degree days. I’m soaking up the best of both worlds while I can by taking Cookie on long walks during lunchtime and breaking out my favorite jackets in the evening.

I got so excited a couple of weeks ago when Adrianna of A Cozy Kitchen‘s new book, The Year of Cozy, landed on my doorstep. It’s a beautifully designed and photographed book filled with recipes and crafts for every month. The whole book is geared around making the most of each month (and making the most of life, really).

squash soup ingredients

The book isn’t about adding more to the monthly to-do list, but about finding comfort from the stresses of everyday life in fun little side projects. I love it. As if it could get any better, she included plenty of pictures of her corgi, Amelia, and even a recipe for dog doughnuts and a dip-dyed rope dog leash. Cookie approves.

Continue to the recipe…

The post Adrianna’s Spicy Squash Soup appeared first on Cookie and Kate.

My 3 Biggest Lessons from Paleo Month

Macadamia 'Ricotta'-2

I‘m not someone who seeks out controversy. But occasionally, it tracks me down.

Especially when I write about different diets or ways of eating.

So I shouldn’t have been surprised that when I mentioned I was going ‘full paleo’ for a month, there was some, shall we call it ‘feedback’ about ‘endorsing’ such a ‘dangerous fad diet’.

To be clear, as a food scientist with a keen interest in how food changes the way we feel, look and age, I don’t see it as my job to tell you what you ‘should’ and ‘should not’ eat.

I do see my job as helping you make healthy cooking as simple as possible. Thus the whole 5-ingredients, real food focus. And all the ‘variations’ at the bottom of my recipes.

But I also see it as my job to share what I’m experimenting with in my own diet. Because if something helps me, maybe it will help you too?

Of course I can’t tell you what will work. You have to figure out that bit on your own :)

Still with me? Good!

I’m glad we had this chat…

Why Paleo?

A few people emailed asking why I decided to have paleo month?

If you were wondering, the theory behind the paleo diet is that paleolithic man (ie the hunter / gatherers) were taller and had less evidence of disease than the neolithic people (the first farmers) who came after them.

So the ‘paleo’ theory goes that the addition of grain and dairy products into our diets caused some problems.

I explain more in the first post I wrote about eating paleo back in 2010.

My 3 Biggest Lessons from Paleo Month

1. I ate more veg.
This was super noticeable the first week. We started with the same amount of veg I normally buy and they disappeared much quicker than normal.

I LOVE my veggies and I know they’re super important for good health. So I was very happy with this change.

2. I learned I don’t have sensitivity to dairy.
As a big cheese lover, I was very relieved on this front.

When I did introduce dairy, I added cheese back in a few days before drinking a glass of milk. Just in case that made a difference.

Result? All clear as far as I can tell. Bring on the parmesan!

3. I discovered ‘restriction’ can open up possibilities.
I had been meaning to experiment with dairy-free alternatives like cashew cheese and coconut yoghurt for ages. But when I was eating dairy, I just never got around to it.

My month of eating full paleo, gave me the ‘kick’ I needed to explore both these options and more.

The restriction also gave me a reason to get reacquainted with some ingredients I hadn’t used in ages like coconut flour and nutritional yeast.

I also figured out a cheat way to make nut milk when I’d run out one morning…

Just pop a couple of tablespoons nut butter (I used cashew one time and a mixture of almond, brazil and cashew another time) in a jar. Add a cup of water. Put the lid on and shake (or use your stick blender to whizz). Not the same as soaking and grinding your own nuts but pretty close.

And a whole lot tastier than commercial nut milks (which tend to contain only 2% nuts!).

Where to from here?

I’m going back to eating what I call ‘mostly paleo’. Which means I include dairy and legumes but pretty much avoid grains.

The change is I am planning on being more ‘mindful’ or sparing with my legume intake. Because basically when I eat legumes it’s at the expense of more vegetables. And overall I think there are more benefits from the extra fresh veg.

I’m also going to go easy on things like buckwheat and quinoa for the same reason.

And for October?

I’m having ‘exercise-every-day’ month. Just getting back into walking for 20 minutes or more every day.

And so far… loving it!

What about you?

Ever tried going paleo? Or any other ‘crazy’ dietary restrictions? I’d love to hear about your experience in the comments below.

—-

Macadamia ‘Ricotta’

I’ll be honest. If given the choice between a full cream cows milk ricotta and this nut ‘cheese’, I’m taking the real dairy version every time. But when soft cheese is off the table (hello pregnancy!), I’m very glad to have this as an alternative.

The first time I made this it was a bit ‘grainy’ but after getting my food processor blade sharpened, the second batch was much more creamy and lovely.

makes about a cup
takes 15 minutes + soaking time
200g (7oz) macadamias
1 tablespoon lemon juice
sea salt

1. Place macadamias in a ceramic or glass bowl or jug and cover generously with water – about 2 cups but no need to measure.

2. Soak nuts for at least 6 hours (and less than 48).

3. Drain, discarding soaking water. Place nuts in a food processor. Add lemon juice, a good pinch of sea salt flakes and 1/2 cup water and whizz until as smooth as you can get it. Scraping down the sides a few times.

4. Taste and add more salt and/or lemon as needed.

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Variations

different nuts – best to use raw (unroasted) nuts. Cashews are good but you could also use almonds. I probably wouldn’t try pecans, hazelnuts or walnuts because the flavour would be a bit weird. If money is no object, pinenuts are another possibility.

sweet cream – skip the lemon juice and add a little of your favourite sweetener such as maple syrup, honey or stevia.

extra ‘cheesey’ – add a teaspoon or two of nutritional yeast.

thicker – add less water to the food processor.

more runny / thinner – add more water. Once refrigerated, it does thicken up a little.

macadamia ‘yoghurt’ – add an extra tablespoon or two of lemon juice and the powder from 2 probiotic capsules. Stand at room temp to help the culture ferment for 8-12 hours before refrigerating.

nut-free – use regular ricotta! Or you could try sunflower seeds… not sure how they’ll go but worth a shot.

—-
Big love,
Jules x

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ps. Want all the juicy details?

Here’s exactly what I ate over the whole month…

My Paleo Month Food Diary

TU 1 SEPT
B. Fried eggs with kale + mayo
Coconut yoghurt with psyllium, chia + linseed
L. Salmon + iceberg salad
D. Chicken caccitore w/ cauli rice

W 2 SEPT
b. Poached eggs with cauli rice, sauerkraut, mayo + chia + linseed
l. @Paleo cafe in Lonsdale St
Meatball & sweet potato noodle soup
d. Shepherds pie (w Cauli & coconut oil topping) + rocket & radicchio salad

TH 3SEPT
B. Fried eggs with Cauli rice, Mayo, linseeds & psyllium
L. Leftover shepherds pie
Black olives
D. Warm mushroom & almond salad

F 4SEPT
B. Coconut yoghurt w paleo ‘cereal’ & raspberries
L. Chicken salad with mayo
D. Pan fried fish w chipotle mayo & salad

S 5SEPT
B. Apple, nut milk flat white (coffee)
L. Roast rhubarb with coconut yoghurt, psyllium, chia & linseeds
D. Naked burgers with celeriac ‘slaw
Raw brownies

S 6SEPT
B. Poached quince with coconut yoghurt, psyllium, chia & linseeds & ABC butter
L. @ Hotel Hotel
Raw & pickled veg with anchovy, garlic dip
Pork belly
Beef short ribs
Strawberry & pineapple sorbet (did have sugar)
D. Chorizo, sauerkraut & macadamia ‘ricotta’

M 7SEPT
B. Fried eggs + baby spinach + mayo
L. Paleo toast with ‘macadamia ricotta + almond butter
D. Addictive lemony kale

T 8SEPT
(My birthday >> Paleo leave pass)
B. Porridge w Roast Rhubarb & Cream
L. @ Temporada
Stuffed peppers
Waygu Beef with mushroom & onion
Ricotta Gnudi with Nettles
D. 3 x hard cheeses, Olives, Walnut sourdough, Shaved fennel & olive oil
Carrot cake & maple cream cheese frosting

W 9SEP
B. Fried eggs & lemony kale + mayo
L. Salmon & broccoli ‘rice’ salad
D. Herby green chicken w broccoli ‘Rice’

T 10SEPT
B. Fried eggs with broccoli ‘rice’ & aioli
L. Grilled lamb with shaved zucchini salad & white bean puree (not Paleo but at a cafe and the closest option that was also pregnant lady friendly!)
D. Grilled asparagus with Macadamia ‘Ricotta’
Raw brownie

F 11SEPT
B. Coconut Yoghurt with Chia, Linseeds, & Raspberries
L. Roast trout with Almonds & Green Salad
D. Curried Lamb Chops w Charred Broccolini & Almond Sauce
Raw Brownies

S 12SEPT
B. Paleo French toast with Quince & Coconut Yoghurt
L. Coconut yoghurt w psyllium & chia
D. Coffee Rub Steak with Aioli, Cold oil fries & green salad.

S 13SEPT
B. Bacon, eggs, black pudding & shaved Brussels sprouts salad
L. Roast pear & almond cake
D. Chicken caticcore with zucchini noodles, sauerkraut & fermented onions

M 14SEPT
B. Fried eggs with shaved brussels spouts + mayo
L. Avocado + lime on paleo toast + ‘slaw
D. Stuffed sweet potatoes with beef & tahini + baby spinach

T 13SEPT
B. Fried eggs + lemony kale + mayo
L. Asian beef + zucchini noodles
D. Paleo shepherds pie + green salad

W 16SEPT
B. Fried eggs + lemony kale + mayo
L. @ Parlour Wine Room
Smoked almonds,
Beet, kholrabi + jerusalem artichoke salad
D. Chicken satay curry with cauliflower ‘rice’

T 17SEPT
B. Fried eggs + cauli rice + mayo
L. Tuna mayo salad
D. Sardines with broccoli

F 18SEPT
B. Coconut yoghurt, blueberries, paleo ‘cereal’, psyllium, chia + linseeds
L. Cajun chicken + ‘slaw
D. Beef + broccoli ‘couscous’

S 19SEPT
B. Berry, quince, chia + coconut milk smoothie
L. Veggie chips
D. Naked burgers + fermented turnip

S 20SEPT
B. Poached eggs, green salad, avocado on paleo toast + bacon
L. Cashew cheese, paleo bread, olives, pear, veggie chips
D. Pulled pork with apple slaw + iceberg lettuce leaves

M 21SEPT
B. Poached eggs w slow cooked broccoli & mayo
L. Sardine, baby spinach + cashew cheese salad
D. Cajun chicken + ‘slaw
Prunes

T 22SEPT
B. Fried eggs with broccoli raab + mayo
L. Cashew cheese, avocado + ‘slaw.
Apple
D. Moroccan meatloaf tajine + cauli couscous + sauerkraut

W 23SEPT
B. Fried eggs w Cauli rice & Mayo
L. Sardines on paleo toast + salad
D. Addictive Roast Brussels Sprouts + Sausages

T 24SEPT
B. Fried eggs with slow cooked broccoli + mayo
L. @ Paleo Cafe Kingston Foreshore
cashew frittata,
kale chips,
kombucha
D. Roast whole bream with peppers & baby spinach

F 25SEPT
B. Paleo cereal w coconut yoghurt & blueberries
L. Paleo shepherds pie w broccoli raab
D. Pulled pork stuffed sweet potato w cashew sour cream & iceberg lettuce salad
Dark chocolate (90% cocoa solids)

S 26SEPT
B. Baked Rhubarb w Cashew Cream & Chia & Psyllium
L. @ Bendooley Estate, Berrima.
Rack of lamb with pea puree & spuds
Green salad
D. Black pudding with grilled asparagus & hollandaise

S 27SEPT
B. Poached eggs with potato rosti, hollandaise + green salad.
L. Peanut butter ‘bread’
D. Brisket + Guinness (not paleo!), roast jerusalem artichokes, wilted broccoli raab

M 28SEPT
B. Poached eggs with broad beans, avocado + mint
L. Snack of raw almonds and peanut butter
D. BBQ chicken wings + ‘slaw

T 29SEPT
B. Fried eggs with sauerkraut, baby kale + hollandaise
L. Avocado + lime on paleo toast + green salad
D. Sardines with broccoli raab

W 30SEPT
B. Paleo cereal, roast rhubarb + cashew yoghurt
L. @Grill’d Healthy Burgers
Grilled chicken & avocado salad
D. Bacon sang choi bau

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12 Healthy Pumpkin Recipes

Creamy and light, spiced pumpkin soup - cookieandkate.com

Too soon? Nah. Plump pumpkins are lining the entrance to my grocery store, and I’ve already turned on the heater and broken in my new riding boots. To celebrate, I thought I’d round up all twelve of my pumpkin recipes, from muffins and scones to soup and pasta. I have quite a few more pumpkin ideas for you this fall, so stay tuned!

All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée, and you’re welcome to do so, but I’ve found that canned pumpkin offers a more reliable flavor and texture. It’s also a whole lot easier.

For more October recipe inspiration, check out my October produce guide and fall recipe board on Pinterest!

No. 1: Creamy Pumpkin Soup
Gluten free and vegan

Super creamy pumpkin soup made with real roasted pumpkin! I think it would turn out well with canned pumpkin, too, so please let me know if you give that a try.

Continue to the recipe…

The post 12 Healthy Pumpkin Recipes appeared first on Cookie and Kate.

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Healthy and delicious quinoa salad with roasted sweet potato kale and pesto vinaigrette - cookieandkate.com

Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of Choosing Raw and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them.

This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!

salad ingredients

I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.

Continue to the recipe…

The post Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette appeared first on Cookie and Kate.

How to Put Out a Chilli Fire in Your Mouth

Cajun Chicken in a Paper Bag

It’s enough to make even the toughest of us panic…

You’ve just taken a big bite. You didn’t think it was going to be too hot. And then the burning feeling starts to build. And build. And build.

You brace yourself for the onslaught…

Ouch!

Or as Fergal would say… ‘Ouchies!’

I still remember my worst chilli burn like it was yesterday…

I was working in my first ‘real job’ as a young food scientist in the Kellogg Australia product development department and was out to dinner with a big group of friends. It was Friday night. We’d been at the pub for a few hours before heading in search of a good curry.

Squeezed around the table, it was noisy and the wine was flowing. Happy days.

Until the food came out.

I was starving and reached for what I thought was a lone green bean on top of one of the curries. I took a bite.

It definitely wasn’t a harmless green bean. My world closed in on the inferno in my mouth.

Luckily I knew what to do. (Food science to the rescue!)

And no I didn’t reach for the water. Or another slug of vino.

I knew better.

So I grabbed the raita, creamy yoghurt flecked with cucumber chunks.

I held the mixture in my mouth, swirling it around before swallowing and starting with more life-saving yoghurt.

Thankfully things calmed down in my mouth. And dinner went on.

Although I didn’t enjoy it because I couldn’t get over the fact that I’d been so stupid. When do Indian restaurants ever use a ‘lone green bean’ to garnish their beef vindaloo? It’s always a chilli. How could I be so foolish?

So why did the yoghurt work?

Simple chemistry.

The component of chillies which makes them hot is called capsaicin and it’s only soluble in fats and oils. While water and wine may give momentary relief from the temperature difference, the capsaicin doesn’t dissolve and stays in your mouth causing all the pain.

Full fat yoghurt on the other hand, has enough oil to dissolve the culprit and move it on. Problem solved.

Of course it doesn’t have to be yoghurt.

Fergal recently had is own chilli experience when he rubbed his fingers on my chilli-infested chopping board and popped said fingers in his mouth. Luckily a big glass of cold milk sorted him out straight away.

But basically anything with some oil will work. Coconut milk or coconut yoghurt or even a mouthful of a creamy mild curry will do the trick.

What about you?

Ever had a ‘green bean’ chilli moment of your own? I’d love to hear about it in the comments below!

——-

Cajun Chicken in a Paper Bag

There’s something really magical about dusting cooked food in a spice mix just before eating. Not only do you get the beautiful spiced flavours, it also coats the chicken to give a slightly crunchy crust. So good and so little effort!

enough for: 2
takes: 15 minutes
450g (1lb) chicken thigh or breast fillets
3-4 tablespoons mayonnaise
1/4 large cabbage
3 green onions (optional)
3-4 teaspoons cajun spice

1. Chop chicken in to bite size strips. Heat a frying pan on a medium high heat.

2. Rub chicken with a little oil and salt. Cook chicken for 2-3 minutes on each side or until browned on the outside and just cooked through.

3. While the chicken is cooking, slice cabbage as finely as possible and toss in a bowl with the mayo and green onion (if using). Season with salt and pepper.

4. Divide cooked chicken between 2 plates and serve each person with a paper bag. Serve cajun spice in the middle of the table so each person can toss it in with their chicken.

5. Serve cabbage salad in the middle of the table.

6. Get each person to pop their chicken in their paper bag and add their share of the spice mix. Shake bag and eat spiced chicken with the salad.

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Variations

no cabbage – serve spiced chicken with baby spinach or other salad greens on the side.

vegetarian – replace chicken with sliced halloumi or poached eggs. For the eggs, just serve on a plate and sprinkle with the spice (instead of tossing in the bag).

egg-free – use a vegan mayo for the salad dressing. Or replace with 1 tablespoon lemon juice and 2-3 tablespoons extra virgin olive oil.

vegan – follow the egg-free suggestions and replace chicken with 1-2 drained cans of chickpeas. Warm in a little oil in a pan then serve with a paper bag and the spice as per the chicken.

no cajun spice – try another spice blend like moroccan, ras el hanout, pirri pirri or just use a little salt, black pepper and mild chilli powder (you won’t need as much as the cajun blend).

different meat – feel free to use chicken breast fillets, pork fillet or some plain pork sausages.

hot! – add a little chilli powder to your spice mix.

Big love,
Jules x

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