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One-Tray-Chicken-Broccoli-with-Blue-Cheese-Dressing-Recipe

One Tray Chicken & Broccoli with Blue Cheese Dressing

My favourite way to cook weeknight dinners at the moment is to pop some meat and veg in a tray in the oven, set my timer and then do something else until dinner time.

It’s about as low-stress as cooking can be. Plus you end up with a really delicious and satisfying meal.

I love this blue cheese dressing. It’s wonderful as a main meal here but you could also serve it as a dip when it’s time for a snack. I love it with a punchy gorgonzola piccante, but any blue cheese will be delicious.

enough for: 2
takes 30 minutes

4 chicken thigh fillets or 2 breasts
2 heads broccoli
200mL (3/4 cup) sour cream
150g (5oz) blue cheese, at room temp
1-2 tablespoons lemon juice

1. Preheat your oven to 250C (480F). Slice chicken into bite sized strips and broccoli into bite sized pieces. Toss in a roasting tray. Drizzle with olive oil and scatter over some salt.

2. Cover with foil and bake for 15-20 minutes or until chicken is cooked through and the broccoli is tender.

3. While the chicken and broccoli is cooking smash together the sour cream and blue cheese with a fork. Or for a smoother dressing use a stick blender. Taste and add lemon juice as needed.

4. Serve chicken and broccoli with dressing in a bowl on the side or just slather it on top!

WINE MATCH: A crisp dry white like Pinot Gris or Riesling.

Variations & Substitutions

vegetarian – skip the chicken and serve with roast walnuts (or other nuts), or cooked chickpeas or cooked grains like brown rice, farro or quinoa.

more veg / prettier – feel free to use any of your favourite roasting veg. Cauliflower is good, but eggplant / zucchini / capsicum (bell peppers) would all work. Toss in some salad leaves or fresh herbs like flat leaf parsley at the end if you want a leafier

more substantial – serve with roast nuts or use more chicken.

carb-lovers – toss in cooked pasta or grains before serving. Sweet potato would be another good veg option it will just take a little longer to cook.

more summery – serve the dressing with crisp sliced iceberg lettuce.

Prepare Ahead

The broccoli can be roasted ahead and stored in the fridge for up to 2 weeks or frozen. Personally I’m not a fan of reheated chicken so I wouldn’t cook the chicken in advance. The dressing can be made up to a week ahead and stored in the fridge but don’t freeze it. Allow dressing to come to room temp before using.

Watch the Video Version of the Recipe

More One-Pot / One-Tray Recipes

See the One Pot 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?

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Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt Recipe Here.

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Exciting announcement! Stonesoup is becoming a teenager on the 27th December, so I thought it was time to make a few changes to celebrate…

I’ve updated the tag line of my little blog.

Rather than just ‘5-Ingredient Recipes’, Stonesoup is now focusing on ‘Simple Weeknight Dinners‘.

In many ways it’s still the same.

I’ve always been all about simplicity, I’ve just decided to expand how I define ‘simple’.

Instead of only limiting the number of ingredients, Stonesoup recipes must now meet one or more of the following criteria:

  • 5-Ingredients
  • One Pot
  • 3-Steps
  • 30-Minutes or less

While I’ve been keeping the ingredients numbers, equipment and time to a minimum for years, the ‘3-Steps’ idea is a new one.

It came from a great chat with Emma, one of my playgroup friends, who told me she always looks at how many steps there are before choosing to cook a particular recipe.

Another way to define simple. Brilliant!

So to kick off this new era for Stonesoup, here are my 7 favourite 3-Step Dinners…

7 FAVOURITE 3-STEP DINNERS

smoky-roast-mushroom-bowls-recipe 3-step dinners

1. Smoky Roast Mushroom Bowls

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Hummus with Chorizo & Hazelnuts Recipe 3-step dinners

2. Hummus w Chorizo & Almonds

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Cheesey Tuna & Broccoli Bake -Recipe 3-step dinners

3. Cheesey Tuna & Broccoli Bake

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Yummy Spiced Tomato Soup-3-step dinners

4. Yuuummy Spiced Tomato Soup

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Lebanese Roast Ratatouille with Hummus-3-step dinners

5. Lebanese Roast Ratatouille with Hummus

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chorizo & beans

6. Chorizo with White Beans

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Stir-Through Mac & Chees 3-step dinners

7. ‘Stir-Through’ Mac & Cheese

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For more 3-Step Dinner Recipes

See the 3-Step Archives.

What do you think?

Do you like the new focus for Stonesoup? Or am I heading in the wrong direction? Please let me know in the comments below.

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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Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt

Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!

I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge. You know where this story is heading…

enough for: 2
takes 40 minutes

2 medium eggplant
2 handfuls cooked meat / lentils / chickpeas /quinoa / rice
2-3 teaspoons curry powder
Greek yoghurt, to serve
1-2 handfuls roast cashews or peanuts
baby spinach or salad leaves, to serve

1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-30 minutes or until eggplant is well browned.

2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.

3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.

WINE MATCH: A full bodied white like Chardonnay or Arneis.

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Variations & Substitutions

carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.

dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.

carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.

more substantial – use more nuts or serve with mayo instead of the yoghurt.

nut-free – just skip them or replace with extra filling.

different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.

different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.

More Eggplant / Aubergine Recipes + Ideas

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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smoky-roast-mushroom-bowls-recipe

Smoky Roast Mushroom Bowls recipe here.
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Apart from a nice glass / bottle of wine, my vices are modest. In truth, my biggest addiction is books.

Especially cookbooks.

This year I decided to stop buying magazines and put my money into new cookbooks instead. Definitely a good decision and one I’m planning to continue into the new year.

My 8 Best Cookbooks for 2017

1. Supernormal
by Andrew McConnell
When you’re in the mood for making some Chinese-ish food this is the book for you. Have been loving using the book to inspire some Saturday date night feasting with my Irishman. Definitely not simple but definitely delicious!

2. Honey & Co : Food from the Middle East
by Itamar Srulovich & Sarit Packer
Have made so many dishes from this book. Wins the award for most cooked from book for 2017 in the Stonesoup kitchen. Love how Middle Eastern food can taste so exotic while using mostly every day ingredients. Worth it for the Lamb Sharwama recipe alone!

3. Breddos Tacos
by Nud Dudhia and Chris Witney
I’ve discovered a source of Australian tacos made using an ‘authentic’ Mexican recipe so have had many great ‘taco’ nights inspired by fab little book. The recipes are generally complex but worth it for a weekend feast! The Breddos restaurant / shack is high on my list next time I’m in London.

4. Twenty Dinners
by Ithai Schori and Chris Taylor
This was a surprise ‘bowling ball’ (Simpsons reference) birthday present from my Irishman who is a big fan of Taylor’s indie band ‘Grizzly Bear‘. Love the beautiful photographs and simple seasonal menus. A good book for entertaining.

5. Alimentari : Salads and other classics from a little deli that grew
by Paul + Linda Jones
Love the fresh simple recipes from this Melbourne deli with both Italian and Middle Eastern heritage. This re-ispired me to get into making dukkah and putting it on everything. If you get it, make sure you make the Farro & Pesto Salad. Soo good!

6. Made in India : Cooked in Britain: Recipes from an Indian Family Kitchen
by Meera Sodha
My all-time favourite Indian cookbook. Ever since I worked as a waitress in an Indian restaurant during my university days I’ve loved Indian food. Until this book my Indian home cooking was a bit hit and miss. Have loved everything I’ve made from this book – ‘all winners’ as a friend of mine said.

7. Real Food by Mike : Seasonal Wholefood Recipes for Wellbeing
by Mike McEnearney
Every time I go to Sydney I’m still devastated that Mike closed his Rosebery restaurant. Luckly his cookbooks let me experience the joy of Mike’s food from the comfort of my own little kitchen.

8. Dishing Up the Dirt:
Simple Recipes for Cooking Through the Seasons

by Andrea Bemis
Hands down my favourite food blog at the moment. I thoroughly enjoyed cooking my way through this beautiful book of creative ways to serve vegetables. Bemis is a vegetable farmer, fellow beet-lover and girl after my own heart.

My Christmas Cookbook Wish List

Just in case a certain Irishman happens to be reading this ;)

Cornersmith : Salads and Pickles : Vegetables with More Taste & Less Waste
by Alex Elliott-Howery and Sabine Spindler
Loved the first book from the Sydney Cornersmith cafe and can’t wait to dig in to this next edition. Especially love the idea of vegetables with more taste and less waste – girls after my own heart.

The Christmas Chronicles : Notes, Stories & 100 Essential Recipes for Midwinter
by Nigel Slater
Long term readers of Stonesoup will know that Nigel Slater (aka ‘St Nigel’) is one of my all time favourite food writers. This is going to be an early Christmas gift to myself. Loved the December entries of all the ‘Kitchen Diaries’ books and looking forward to using this to get into the festive spirit. Especially exciting this year because we’re having a Northern Hemisphere Christmas with my Irishmans family.

The Food of Morocco
by Paula Wolfert
As you may have guessed by now I have a big thing for Middle Eastern and North African food. This classic Moroccan cooking bible has been on my wishlist for a while now. Hoping Santa decides to pick up a copy for me this year!

Your Best 2017 Cookbooks?

I’m always on the lookout for new cookbooks. If you have any favourites please let me know in the comments below!

Have fun in the kitchen!

With love,
Jules x

5 ingredients 10 minutes cover image

ps. Looking for a Simple Cookbook gift idea?

Then check out my print book ‘5-Ingredients 10-Minutes‘.

It’s as simple as cooking can get without sacrificing flavour or resorting to processed ingredients.

More details at:
www.5ingredients10minutes.com/

NOTE: This post contains affiliate links so if you buy you’ll be supporting Stonesoup in a small way too. Thank you!

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smoky-roast-mushroom-bowls-recipe

Smoky Roast Mushroom Bowls

Mushrooms are one of my favourite veg, especially roast mushrooms. I love their earthy flavour and meaty texture.

Normally I stick to the classic garlic and thyme to flavour them. 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.

Video Recipe

Watch the Video Version of the Recipe

More Mushroom Recipes

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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sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi recipe here.
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A few months ago I had a big Saturday night out on the town. No, I didn’t go to any fancy wine bars. No, I didn’t check out the latest hot restaurant.

I went to see a scientist speak.

What can I say. As a girl with two science degrees (food science and wine science), there’s no escaping my inner nerd.

The ‘scientist’ in question was Dr Michael Mosley, one of my favourite authors and documentary makers. He spoke about his latest book ‘The Clever Guts Diet – How to revolutionize your body from the inside out.’

I was in heaven!

20 Best Foods to Improve Your Gut Health

GENERAL GUT-HEALTH FOODS

1. Fruit & Vegetables
Bring on the fiber! More on this below.

2. Olive oil
Olive oil is wonderful for reducing inflammation everywhere including the gut. Plus including more fat from oil means you’re less likely to reach for processed sugar and carbs.

3. Oily fish
Great for your gut for the same reason anti-inflammatory reason as olive oil.

4. Cocoa
The best news is that chocolate is good for you! The flavanoids and polyphenols (types of antioxidants) found in cocoa powder and dark chocolate are loved by your gut bacteria too. Win win!

5. Red Wine
Of course too much alcohol will quickly decimate your gut microflora. But 1-2 glasses of red wine can actually be helpful.

6. Spices
Turmeric is the best because not only is it an anti-inflammatory, it can also protect the wall of the intestine by inhibiting the growth of disease-causing bacteria. Ginger is another anti-inflammatory.

FIBER-RICH FOODS – INULIN
Inulin is a special type of fiber that our gut bacteria thrive on.

7. Onions, leeks & garlic
Some of the best sources of inulin. Now you know why so many recipes begin with ‘soften an onion’.

8. Witlof or endive
Great for adding inulin to your salads

9. Dandelion Greens
Not something I’ve tried myself but keen to check them out!

10. Jerusalem Artichoke
Have a reputation for causing gas. All that inulin means happy gut bacteria which means you-know-what.

11. Asparagus
One of my favourite veggies! Bring on the Spring.

12. Bananas
Contain moderate amounts of inulin and resistant starch (see below). I avoid them because they’re not Low Carb.

FIBER-RICH FOODS – RESISTANT STARCH
Resistant Starch is another special type of fiber that looks and tastes like starch (hello pasta!) but isn’t able to be digested like normal starch so it passes to the gut to feed our bacteria.

13. Pasta, Potatoes, Rice
By cooking, cooling and reheated these carbs you can convert some of the regular starch into resistant starch and do your gut bacteria a favour. Good news for the carb lovers among us.

FIBER RICH FOODS – OTHER

14. Barley & Oats
Contain another type of soluble fiber called Beta-glucan which as been linked with lowering LDL cholesterol levels.

15. Linseeds (Flax seeds)
Great source of insoluble fiber called cellulose.

16. Apples
Eating apples produces buutyrate which feeds our gut bacteria. They also provide regular insoluble fiber too.

17. Seaweed
Another great general fiber source.

PROBIOTICS
Probiotics contain actual beneficial microbes (especially) bacteria.

18. Cheese
Not all cheese contains live cultures of bacteria. Some that do include blue cheese, feta, gouda, cottage cheese, mozzarella, camembert and brie.

19. Yoghurt
The most famous probiotic. And really fun and easy to make at home.

19. Fermented Vegetables
My favourite sources of probiotics including sauerkraut, kimchi, other fermented veg. A great alternative if you need to avoid dairy

20. Apple Cider Vinegar
Reduces blood sugar spikes by inhibiting one of the digestive enzymes which breaks down sugars.

Are These Foods Good for Everyone?

Unfortunately no. If you suffer from Irritable Bowl Syndrome (IBS), many of these foods can actually increase your symptoms. If this is you, I’d recommend checking out the FODMAPS diet developed by Monash University in Australia.

More Food + Gut Health Resources on Stonesoup

Other Gut Health Resources

Did you enjoy this article?

Or are you more interested in simple recipes? I’d love to hear what you’d like more of. Just leave a comment below.

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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sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi

This more unusual kimchi was inspired by this Sarah Wilson recipe. It’s just as easy to make as my Simple Crunchy Kimchi and has the added bonus of being a little bit more exotic in the flavouring department. If you can’t get your hands on daikon (a large Asian radish) just replace it with white cabbage.

This kimchi is lovely as a side to Indian food. It’s also good anywhere you want to add some crunch, a serve of veggies and / or a flavour explosion! I prefer it with the fenugreek seeds because they add a lovely Indian flavour. If you can’t find them it’s great without too!

makes 1 large jar (about 1L / 4 cups)
takes about 30 minutes active time + a few days fermenting

1 daikon
500g (1lb) carrots
3 teaspoons chilli flakes
5cm (2in) piece fresh turmeric, grated
2 teaspoons fenugreek seeds (optional)
2 teaspoons mustard seeds
2 tablespoons fine salt

1. Get yourself a clean, dry jar about 1L (4 cups) plus an extra little jar in case you need it.

2. Wash your diakon and carrots. Grate them using your food processor or a box grater and your muscles. Place grated veg in a large bowl.

3. Add chilli flakes, turmeric, fenugreek seeds, mustard seeds and salt to the veg. Toss with clean hands and cover with a tea towel. Stand at room temp to allow the salt to soften the veg. I leave it at least an hour but you could leave overnight.

4. Pack diakon carrot mixture into your large jar. I use a combo of clean hands and a spoon. You want to really squash it down to release the juices. If it won’t all fit, put the extra in your backup jar. Leave a little room at the top of each because it will expand as the fermentation happens. Divide leftover juice from the bottom of the bowl between your jars. You want the cabbage to be covered by liquid. If there isn’t enough, top with a little filtered water. Top with lids.

5. Place your jar(s) on a plate to catch any juices that overflow (this happens frequently to me). Stand at room temperature out of direct sunlight for 2-3 days or longer.

6. Every day open the jar to release any gas. Once I can see evidence of bubbles I usually seal the lids and pop in the fridge. Typically this is on the 3rd day but in winter it might be longer and less in Summer. If you’re not sure, I’d err on the side of putting it in the fridge earlier. If you taste and decide it’s too bland you can always leave it out again to get more funk happening. But once it’s too funky there isn’t much you can do.

7. Keep in the fridge for a few months.

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Variations

no daikon – replace with 1/2 large white cabbage.

no turmeric – if you can’t find fresh turmeric, use 1 tablespoon turmeric powder. You can skip it but it give the kimchi it’s beautiful yellow colour.

no mustard seeds – you could substitute whole grain mustard or just skip it.

no fenugreek seeds – Fenugreek seeds are available from good spice suppliers or Indian grocery stores. You can skip it or add 1-2 teaspoons curry powder for some extra spice.

no chilli flakes – you can use any form of chilli you like, dried, powdered or fresh. Just err on the side of not enough spicy heat because you can always add more. And you could skip the chilli if you prefer a milder pickle.

different veg – shaved cabbage, regular radishes, grated beets, grated fennel, chopped bok choy, chopped green onion (scallions / shallots) can all be added.

salt – salt keeps the texture crunchy. So I tend to err on the side of more but you could try less if you needed to. I use finely ground Himalayan rock salt but any salt apart from Iodized salt is great. I’ve read the iodine can hinder growth of the lactic acid bacteria.

Prepare Ahead?

A must! Keeps in the fridge for months.

More Fermented Food + Gut Health Resources on Stonesoup

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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One Pot Dinner Recipes Cheesey Tuna Broccoli Bake

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

Hummus with Chorizo & Hazelnuts Recipe

1. Hummus with Chorizo & Hazelnuts

While the Spiced Beef with Hummus from my FREE eCookbook will always be one of my go-to meals, this version using chorizo is a close second.
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One Pot Dinner Recipe Cauliflower, Chicken & Peanut Curry--3

2. One Pot Cauliflower, Chicken & Peanut Curry

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One Pot Dinner Recipe cheesey broccoli-2

3. Cheesey Broccoli

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One Pot Dinner Recipe 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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One Pot Dinner Recipe Stir-Through Mac & Cheese

6. ‘Stir-Through’ Mac & Cheese

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One Pot Dinner Recipe Magic Sausage & Cabbage Supper-3

7. Magic Sausage & Cabbage Supper

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One Pot Dinner Recipe kale gratin-2

8. Killer Kale Gratin

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One Pot Dinner Recipe Yummy Spiced Tomato Soup-2

9. Yuuummy Spiced Tomato Soup

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One Pot Dinner Recipe mushies with sausages-4

10. Sausages with Mushies

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One Pot Dinner Recipe Lebanese Roast Ratatouille with Hummus-

11. Lebanese Roast Ratatouille with Hummus

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One Pot Dinner Recipe Super Green Saag Chicken-3

12. Super Green Saag Chicken

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One Pot Dinner Recipe Zucchini Laksa-2

13. Zucchini Laksa

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One Pot Dinner Recipe egg & pea fried rice

14. Fergal’s Egg & Pea Fried Rice

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One Pot Dinner Recipe 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 -Recipe

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?

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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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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.

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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.

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Cauliflower, Chicken & Peanut Curry--2
Cauliflower Chicken & Peanut Curry Recipe Here.
_______________________________________

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 1.16.45 PM
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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Lebanese Roast Ratatouille with Hummus--3

Lebanese Roast Ratatouille with Hummus RECIPE HERE

_______________________________________

Imagine coming home after a long day. You’re tired. You’re hungry. Then imagine having dinner waiting for you.

Imagine something healthy AND super tasty prepared by one of your favourite food bloggers… Me!

As much as I’d love to come around to your place every evening and cook, I’d hate for Fergal, Finbar and my Irishman to feel neglected. So I guess we’ll have to leave that scenario for another day.

Luckily I’ve come up with the next best thing…

So how did this all come about?

A few years ago, my friend Caroline told me about a weight loss program she was following which came with an exercise schedule and meal plans.

Months later Caroline was looking amazing. I asked her how she had found the whole experience.

Her answer surprised me.

While the motivation and commitment had helped, the thing she loved the most were the meal plans. Each week she’d print out the shopping list and buy what was on it. Or better yet, get her husband to do the shopping.

Each night she’d walk into the kitchen, look at her notes and just start cooking. No having to ‘think’ at the end of a long day.

Then she said,
‘You know what would have made it even better?
Some of the recipes were a quite time consuming, it would be brilliant to have meal plans using your simple Stonesoup recipes.’

And so Soupstones Meal Plans, my done-for-you meal planning service was born…

Soupstones Square Logo no border

Like to Try It?

NOW is a brilliant time to experiment with Soupstones Meal Plans!

Because I believe in this product so much, I’m creating two separate seasonal streams for the Northern and Southern hemispheres. So each meal plan will be even more fresh, useful and easy-to-shop for.

Will you be eating as well as you’d like over the coming months?

To start getting the benefits of having your meals planned,
Join HERE.

With love,
Jules x

“What I love most about it is that I don’t need to think of what’s for dinner. Thinking of a healthy meal during the working week is tricky so I really appreciate the inspiration from your meal plans. The hard work is done”.
Emma, Soupstones Member.

______________________________

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Lebanese Roast Ratatouille with Hummus-

Lebanese Roast Ratatouille with Hummus

I love love love roast veggies, especially eggplant and zucchini. Usually I keep the veg plain to make a traditional ratatouille but was inspired the other day to try some Lebanese spicing and serve on a bed of hummus.

Baharat is a Lebanese spice blend I use all the time. It’s worth ordering some from a specialist spice merchant but if you don’t have any you know I’ve got you covered in the variations below ;)

enough for: 2
takes: 40 minutes

2 medium eggplant
3 small zucchini
2 teaspoons baharat spice blend or 1 teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to serve

1. Preheat your oven to 250C (480F). Chop eggplant and zucchini into 1 inch chunks (2.5cm). Toss eggplant, zucchini, spices and oil in a roasting pan. Sprinkle with salt.

2. Roast for 30 minutes, stirring about half way. Or until eggplant and zucchini are well cooked and starting to brown.

3. Divide hummus between 2 plates. Top with roast veg and salad leaves.

Wine Match: A medium bodied red like a Tempranillo or cool climate Shiraz.

Variations

no baharat – use 1 teaspoon each ground cumin and coriander, 2 teaspoons smoked paprika will work as a spanish alternative. Or use another spice blend like berbre spice or the Moroccan spice blend ‘Ras el Hanout’

low carb / no hummus – replace with Tahini Yoghurt Sauce by mixing 150g (5oz) each tahini and natural yoghurt. Or just serve with a big dollop of mayo and some roast nuts instead.

more substantial – use more hummus or serve with roast almonds or other nuts. Also see the carnivore option. Or toss in cooked chickpeas or lentils.

carnivore – add chorizo, bacon, sausages or chopped chicken thigh or breast fillets to roast with the veg.

carb-lovers – serve with cooked rice, quinoa or couscous. Or serve with warm flat bread or tortillas.

different veg – onion, capsicum (bell peppers), mushrooms, tomato (fresh or canned), cauliflower, broccoli.

herby – use coriander (cilantro), mint or parsley instead of the salad leaves.

Prepare Ahead

Vegetables can be roasted ahead but don’t add the hummus and salad. Store roast veg in the fridge for up to 2 weeks or freeze. To Serve warm in a frying pan with a little extra oil, pile on top of the hummus and top with the salad leaves.

Video Recipe

Watch the Video Version of the Recipe

More Eggplant / Aubergine Recipes + Ideas

Enjoy!

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.

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Indian Spiced Salmon with Minty Yoghurt--3

Indian Spiced Salmon with Minty Yoghurt

It’s asparagus season here! And while my baby asparagus patch has some shoots showing, I’m waiting until next year to start harvesting.

Of course, you don’t need to wait until spring to enjoy this crispy spiced salmon with its cooling herby yoghurt. Just substitute in green beans, snow peas or skip the green veg and just serve it all with some cauliflower ‘rice’.

enough for: 2
takes: 20 minutes

2 bunches asparagus or 2 handfuls green beans
1 tablespoon garam masala
2 salmon fillets
8 tablespoons Greek yoghurt
1 bunch mint, leaves picked

1. Bring some water (about 2cm / 1in) deep to the boil in a frying pan. Trim asparagus / beans and simmer for 2 minutes or until tender. Drain and discard cooking water.

2. Combine 2 tablespoons oil with the garam masala and a good pinch of salt to make a spicy oil. Pat salmon dry with paper towel and toss in the oil to coat.

3. Return the frying pan to a medium high heat. Cook salmon for 3-4 minutes on each side or until cooked to your liking (I like it still quite pink in the middle and crispy on the outside).

4. While the salmon is cooking finely chop most of the mint, saving some whole leaves to garnish. Stir the chopped mint into the yoghurt with some salt and pepper.

5. To serve, spread minty yoghurt on two dinner plates. Top with salmon, asparagus / beans and reserved mint leaves.

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Variations

different veg – snow peas, sugar snap peas or even regular frozen peas would all be lovely. Or just use a few handfuls baby spinach instead. In the cooler months some wilted kale, spinach or other greens are a great choice. Grilled summer veg like eggplant, zucchini and bell peppers (capsicum) will also be fab.

different spice – curry powder would work instead of garam masala or just use 1 teaspoon each ground cumin, coriander and smoked paprika.

vegetarian – serve cooked lentils, spiced with some garam masala with the asparagus and minty yoghurt.

carnivore – use lamb or pork chops instead of the salmon.

different fish – feel free to use any fish fillets.

carb-lovers – serve with steamed rice or warm chappatis or other flat bread.

more substantial – serve with a generous handful roast cashews or almonds. Or use larger pieces salmon. Or replace some of all of the yoghurt with mayonnaise.

dairy-free – use coconut yoghurt or replace youhurt with hummus. Or make a minty oil by stirring chopped mint into a few tablespoons extra virgin olive oil.

different herbs – use coriander (cilantro) basil or flat leaf parsley or a combo of any of these.

Watch the Video Version of the Recipe

Enjoy!

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.

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Indian Spiced Salmon with Minty Yoghurt--2

Indian Spiced Salmon with Minty Yoghurt RECIPE HERE.

___________________________________

I never thought I’d be saying (or rather writing) this. But sometimes it’s nice to be told what to do.

When my friend Caroline was first encouraging me to create a done-for-you meal planning service, my biggest hesitation at the time was I thought I’d ‘never’ use it myself. I thought I’d hate someone else telling me what to cook and eat.

But fast forward almost 4 years and here I am. Using my own meal plans, pretty much every week.

Lucky I have a policy to ‘never say never’.

So today I’m super excited to share some of the discoveries I’ve had.

3 Surprising Discoveries from Using my Meal Plans

1. It can be lovely not to ‘think’ about dinner.
As much as I love cooking and thinking about what to eat, on those busy work days when I’m tired and hungry it’s wonderful to be able to walk in the kitchen, check my plan and then just start cooking what it says.

2. Simple recipes are the best!
I remember seeing a weekly meal plan in a cooking magazine and thinking ‘what a great idea’, until I looked at the shopping list. Sooo many ingredients, sooo overwhelming.

Cooking my simple 5-ingredient recipes for weeknight dinners has been a huge reminder of how good simple food is.

Plus my meal plans have manageable shopping lists. Some weeks I only need to pickup a handful of ingredients, so few I could almost shop just from memory (if only said memory wasn’t so rusty!).

3. You can plan AND be flexible
It’s not an either / or situation. So now I use the weekly meal plan shopping list as a base. Then as the week progresses, I adapt and change as needed. It’s wonderful to be rediscovering old faves — or giving them a new twist.

Soupstones Square Logo no border

Like to Try It?

NOW is a brilliant time to experiment with Soupstones Meal Plans!

Because I believe in this product so much, I’m creating two separate seasonal streams for the Northern and Southern hemispheres. So each meal plan will be even more useful and easy-to-shop for.

Will you be eating well over the coming months?

Join HERE.

With love,
Jules x

ps. Have a question about the Meal Plans?

Just email me jules@thestonesoup.com and I’ll be happy to help!
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Magic Sausage & Cabbage Supper-3

One of the most popular recipes with my Meal Planning Members is my ‘Magic’ Sausage Supper.

Basically you put vegetables and sausages in a pan and roast until everything is tender. It’s about as simple as cooking can possibly get but the results are deeply satisfying, not to mention delicious.

The original recipe uses root veg such as parsnip or butternut squash and they are great. But they don’t fit in with my Low Carb tendencies.

So I had given up on my Magic suppers until I had the ‘brain wave’ to try it with low carb veg.

Why didn’t I think of that sooner!

_______________________________________

Magic Sausage & Cabbage Supper

Magic Sausage & Cabbage Supper

Cabbage is one of the most underrated vegetables. It’s Low Carb, super nutritious, generally available year round, keeps in the fridge for weeks and weeks, and if cooked properly it’s super delicious. I love it raw shaved into salads or ‘slaw.

But it’s even better when cooked down into a soft pile that’s sort of like a big bowl of fettuccine. Waistline-friendly comfort food at it’s best!

If you want to make this even easier, buy pre-shredded cabbage. And don’t skip the vinegar! It really freshens everything up and makes the cabbage flavours come alive (in a good way). Ditto the salt and oil.

enough for: 2
takes: 30 minutes

1 onion halved and finely sliced
1/2 med cabbage (500g / 1lb), finely sliced
4 thick sausages
1 tablespoon sherry or wine vinegar
mustard, mayo (or both!), to serve

1. Preheat your oven to 250C (480F). Halve and slice onion. Place in a roasting pan with the sausages. Drizzle with olive oil.

2. Roast for 5 minutes. Meanwhile, slice cabbage as finely as you can be bothered but don’t worry about cracking out the mandoline (the finer you slice the quicker it will cook).

3. Turn the sausages. Add cabbage, salt and another drizzle of oil. Roast for another 10-15 minutes or until cabbage is soft and sausages are well browned and cooked through.

4. Sprinkle over vinegar. Toss, taste and season with more salt as needed. Serve mustard / mayo on the side.

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Variations

vegetarian – skip the sausages and serve cabbage and onion with poached eggs, lashings of shaved parmesan or crumbled feta or a few handfuls of roast nuts (almonds or pinenuts would be my pick).

different meat – feel free to use chorizo, chicken thighs fillets or pork chops instead of the sausages.

different veg – replace cabbage with halved brussels sprouts, cauliflower florettes, broccoli florettes, diced eggplant, diced zucchini, capsicum (bell peppers) or chunks of sweet potato, butternut squash, parsnip or spuds. If using root veg expect the cooking time to be more like 30 minutes or longer.

herby – add some thyme or rosemary with the onion. Or toss in some flat leaf parsley once the cabbage is cooked.

extra cabbage hit! – serve with a side of simple sauerkraut.

Prepare Ahead

Absolutely! Cook as per the recipe but don’t add the mustard / mayo. Refrigerate for up to 2 weeks or freeze for months. To serve warm in the oven or a frying pan and serve mustard / mayo.

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.

______________________________

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Magic Sausage & Cabbage Supper

Magic Sausage & Cabbage Supper RECIPE HERE

_______________________________________

Before I got into minimalism and simplicity, my kitchen was a bit of a disaster zone. My drawers wouldn’t shut. My cupboards were overflowing.

As a passionate cook, you can imagine all the utensils and appliances I had collected over the years.

It was time for a change.

So I had a big clean out.

I went through everything.

It was so much fun. And so calming to work in my new spacious kitchen.

That was over 10 years ago and apart from the regular invasions from teddies, toy trucks and lego, my kitchen is usually a space of calm.

A place I love spending time.

2 Secrets to a Simple Kitchen

1. Purge
You can do this all at once, or just go through one area at a time. It’s going to be way more fun than you’d think.

Divide your kitchen equipment into 3 piles:

i. Things you use and love >> find a place to keep them.

ii. Things haven’t used in the last year >> donate to charity or sell online.

iii. Things you’re not sure of >> put in a ‘quarantine’ box in the garage and review in 6 months.

2. Question Everything
Always ask yourself before you buy something new. Do we really need this?

By being mindful of the things you allow into your life it’s surprisingly easy to keep your kitchen simple.

Like Help to Simplify your Kitchen?

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 1.16.45 PM
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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Fast Roast Chorizo & Brussels Sprouts with Hot Feta

As a girl with two science degrees, there’s no point pretending I’m not a ‘geek’ at heart.

My favourite line of experimentation of late has been the ‘fast roast’.

I’ve noticed that most recipes have us cooking at a sedately 200C (400F) or lower. But the hotter the oven the faster dinner is ready, right?

So I’ve been cranking my oven up and seeing what happens.

You’re not going to believe it, but when you’re cooking smaller pieces of food like these bite sized chunks of spicy sausage and Brussels Sprouts dinner cooks quicker without any ill effects.

I know. So many possibilities!

Fast Roast Chorizo & Brussels Sprouts with Hot Feta-2

Fast Roast Chorizo with Hot Feta & Brussels Sprouts

If I can’t convince you that Brussels Sprouts are super tasty when cooked like this, don’t worry, there are plenty of other tasty veg options in the ‘variations’ below.

enough for 2
takes 30 minutes
500g (1lb) Brussels sprouts, halved
2-4 chorizo or other spicy sausage
1 tablespoon vinegar
100g (3.5oz) feta cheese
1 bunch flat leaf parsley, leaves picked

1. Preheat your oven to 250C (480F). Halve brussels sprouts lengthwise and place in a roasting tray. Drizzle with oil and cook for 10 minutes.

2. Chop chorizo into bite sized chunks and add to the tray. Roast for another 10 minutes or until Brussels Sprouts are tender and chorizo is cooked through.

3. While the veg are cooking make the dressing. Combine vinegar with 2 tablespoons extra virgin olive oil. Season with salt.

4. When the chorizo and veg are cooked, crumble feta over the top and cook for another 1-2 minutes.

5. Drizzle dressing over the cooked chorizo, sprouts and hot feta. Scatter with parsley and serve warm.

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Variations

different veg / more veg – Broccoli or cauliflower are really lovely. Or for a more summery vibe use diced eggplant (aubergine), zucchini and capsicum (bell peppers). If you want to use green beans, snow peas or sugar snap peas they’ll cook in about the same time as the chorizo. Button mushrooms or sliced large mushrooms are so tasty cooked this way.

extra umami flavour – Add 1 teaspoon soy sauce with the dressing. And use less salt to season.

carb-lovers / more substantial – toss in cooked pasta or serve with warm pita or tortillas. Or add boiled potatoes to cook with the brussels sprouts.

dairy-free – replace feta with roasted nuts like almonds, brazil nuts or hazelnuts.

no chorizo – use any sausage (spicy or otherwise). Fish fillets or chicken thigh fillets will also work. The fish will take about 10 minutes (less if really thin) and chicken will take longer so add them at the beginning with the sprouts. If you like you can add a teaspoon or 2 of smoked paprika to the dressing to get that lovely smokiness.

vegetarian – use drained canned chickpeas instead of the chorizo. I also like a few handfuls of roast hazelnuts or almonds added with the feta. Or serve the roast veg, parsley and feta with a poached egg.

saucy – the hot feta makes a lovely flavour highlight but if you like it saucy serve with some home made mayo or my miso harissa ‘ketchup’.

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.

______________________________

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Fast Roast Chorizo & Brussels Sprouts with Hot Feta-2

Fast Roast Chorizo with Hot Feta & Veg RECIPE HERE

____________________________________

Afew months ago I had a big mindset change with my cooking. It started when I decided to make my life easier by using my own Soupstones Meal Plans every week.

Now I use my simple recipes for our mid-week dinners. Then on the weekends, when I have more time, I explore my cookbooks for inspiration.

On the surface it may seem like a little thing, but having this clear division of the types of meals I’m cooking for different parts of the week has been really liberating.

And the surprising thing is, how delicious and satisfying my 5-ingredient dinners are. You’d think they would pale in comparison to our more elaborate weekend feasts, but they really hold their own.

Yay for simple meals!

4 Reasons to Love Simple Cooking

1. Tastes Great!
It still amazes me how delicious food can taste when you cut back on the number of ingredients and let your produce ‘speak’ (err taste?) for itself.

Fancy restaurant meals with layers and layers of flavour are lovely, but I also love to ‘wow’ my taste buds with the beauty of simple ingredients.

2. Easier to Prepare.
A blessing for us home cooks who don’t have an army of ‘sous chefs’ to do our washing and chopping. OR hours to spend getting Tuesday night dinner ready.

3. Less Cleanup!
Less ingredients to put away. Less dishes to wash. Worth it for this benefit alone!

4. More Flexibility.
People often say how much they love the ‘variations’ I include at the bottom of my recipes because it allows them to make changes to suit their own tastes and dietary requirements.

One of the biggest reasons I can do this is because my recipes are so simple. It’s easy to know what will happen if you change a particular ingredient.

Like some 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 1.16.45 PM
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 made 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

“This course gave me hope. One theme a month was simple enough. I could find time for that! What a difference A Simple Year has made. I’m more focused on what matters. I commit to doing less each day and find myself savoring life more. Thank you. Thank you. Thank you.”
Lynn, A Simple Year Member

pps. If you have any questions about A Simple Year just reply to this email and ask!

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Turkish Cauliflower & Yoghurt Soup-2

Turkish Cauliflower & Yoghurt Soup

When I was back packing around the world in my 20s, one of my favourite countries was Turkey. I just loved everything about it. The history, the people and of course the food!

Turkish food has that wonderful fresh ingredient simplicity you find around the Mediterranean but there are little twists on every day ingredients that make it feel a little bit exotic and new. Without requiring a massive expedition to stock your pantry.

A brilliant example is their use of yoghurt in a soup like this to add creamy tartness to a good old cauliflower soup. And I love how they drizzle on melted butter to add richness and substance. So so good!

enough for: 2
takes: 30 minutes

1 onion
1/2 cauliflower (about 500g / 1lb)
1 teaspoon ground coriander
250g (1 cup) Greek yoghurt
4-6 tablespoons butter
pinch dried chilli flakes or smoked paprika (optional)

1. Heat a little oil in a medium saucepan on a medium heat. Dice onion and add to the pan. Cook onion with the lid on, stirring every now and then until the onion is soft but not browned. About 10 minutes.

2. Chop cauliflower into bite sized chunks and add to the softened onion with the coriander and 1.5 cups water. Cover and simmer for about 15 minutes or until cauliflower is tender. Puree soup using a stick blender or regular blender.

3. Stir in yoghurt and warm gently on the stove. Don’t let it simmer as the yoghurt will curdle. Taste and season with salt.

4. Melt butter in a small saucepan. Divide soup between two bowls. Drizzle over the melted butter and sprinkle with chilli / paprika (if using).

Wine Match: A crisp fresh white like Pinot Gris or Riesling.

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Variations

5-ingredients – skip the chilli / smoked paprika or the coriander.

dairy-free – use coconut cream instead of the yoghurt and coconut oil instead of the butter.

short on time – skip the onion.

more substantial / carb-lovers – serve with warm Turkish flat bread or pita.

different veg – I love love love this creamy cauliflower but you could substitute broccoli, butternut squash or root veg like sweet potato, carrot, celeriac (celery root) or parsnip. I’m also thinking a mushroom soup would be wonderful with these accompaniments. You could also add diced carrot and celery with the onion.

Enjoy!
With love,
Jules x

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