Stonesoup 20 Best Simple Recipes of 2019

Best Simple Recipes 2019

As a Virgo, I love, love, love a good list. And when the list is all about the best simple recipes of 2019 here on Stonesoup.

I’m in heaven!

Hope you enjoy reading this as much as I enjoyed pulling it together.

20 Best Simple Recipes of 2019

1. Fast Friday Cheeseburger Bowls
2. Spiced Cabbage & Feta
3. Beautiful Broccoli with Creamy Tuna Sauce
4. Taco Tuesday Bowls
5. Chickpea Buddha Bowls
6. Turmeric & Ginger Oil
7. Bloody Delicious Kale Bowls
8. Gorgeous Greens Tart
9. Cheesy Chicken
10. The Ploughman’s ‘Pie’
11. Salmon with Spiced Butter & Broccoli
12. Halloumi + Cabbage Hash
13. Tuscan Greens Soup
14. Creamy Mushroom, Leek & Spinach Soup
15. Zucchini Parmigiana
16. Indian Spiced Omelette
17. Fish with Lime & Miso Butter
18. Quick Tuna Ragu
19. Rosemary Macadamia Salsa Salmon
20. Zucchini Tortillas (Low Carb)

Looks like Bowls were the theme for 2019.

I wonder what will be big next year?

Maybe plates ;)

And fish seems to be the most popular type of protein.

I was pleasantly surprised that my Turmeric & Ginger oil made it onto the list. It’s been a favourite of mine but wasn’t sure how popular it would be.

And very happy to have a cabbage recipe in the number 2 spot. It’s such an underrated vegetable.

More Recipe Lists!

What about you?

Do you have any favourite recipes from Stonesoup this year?

I’d love to hear about them in the comments below.

It’s always so nice to know if someone has been cooking up some Stonesoup!

Have fun in the kitchen.

With love,
Jules x

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10 Comments

  • My favorite Stonesoup recipe these days is the Gorgeous Greens Tart. I’ve been playing with it and the last time I made it, it was spectacular. I used all feta, as neither one of us cares much for blue cheese, and kale with an extra dose of spinach. I also use 7 eggs, which helps it fill up my pie dish, and gives me 4 servings. That’s how I’ll make it for lunch tomorrow. My other favorite recipe, which surprised both of us is your Cheesy Cauli and Bacon Bake. It’s very rich, so I won’t make it often, but it is delicious, and a definite keeper. The more I’ve used your recipes, the more I’ve appreciated both their simplicity and their flavor.

  • I’ve been a member of StoneSoup for ages but have to admit I use your recipes for inspiration more than cooking as is. That’s because I keep convincing myself they are “too simple” for me. But I know that I am wrong! 2020 is going to be my year for simplifying everything in my life with the exception of how I source my food. It is simpler to go to the supermarket but I am starting to buy direct from farmers in the area which while not simpler is certainly better in so many ways.
    Your list of 2019 best recipes is delightful and I am going to commit myself to making every one of them just the way you have written them, although I may use some of your ever so useful variations.
    I have one question – what temperature do you keep your fridge? When you talk about how long food will last in the fridge I wonder what it is I am doing wrong because it certainly doesn’t keep as long as you suggest. I do put them in airtight containers or wrap but food often goes moldy before I get to eat it. That has gotten in my way of batch preparing food so often I have almost stopped but it is my favourite way to cook – your building block concept really makes sense to me but when I do it I usually end up wasting some of the food either because I don’t use it in time or for some other reason it doesn’t keep as well as I expected. I’m wondering if it’s the temperature of my fridge which is usually 40 degrees Fahrenheit.
    Thank you for all that you do and I hope you have a wonderful Christmas season.

    • Lovely to hear from you Miriam

      And love your plan to simplify in 2020 while recognizing that the most simple approach isn’t always the best as in the case of sourcing ingredients.

      To be honest I don’t know the exact temperature of my fridge. But I did notice when we were on holidays last year that my leftovers didn’t keep for anywhere near as long as they do when I’m at home – definitely something I need to investigate further.

      I suspect it comes down to fridge temperature – get it as cool as possible without everything freezing.

      And sealing the leftovers in an airtight container. If things are just covrered with plastic wrap – the extra air allows spoilage moulds to grow more readily.

      Wishing you all the best for the new year (and decade!)

      Jx

  • One of my favorites is the Easy Spinach & Feta Frittata! This is a new way for me to eat frozen spinach. Easy, quick and delicious!

  • I use your Gorgeous Greens tart such a lot. It’s quick and easy and I change the ingredients to suit what I have. Always different and yummy! One of the best.

  • Mushrooms on sale, swhy not make soup: perfect for cold winter nights? Swaped the frozen for fresh spinach, cream for milk & butter; all served with some toasted sourdough! Leftovers to boot :)

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