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Fish ‘Tacos’ with Easy Coriander Hot Sauce

I’m calling these ‘tacos’ because I’ve used lettuce leaves instead of tortillas. But don’t let that put you off.


They’re super delicious and with the fresh zesty hot sauce your taste buds will be happy!


If you’re using the lettuce leaves it’s a pretty light meal. So see the more substantial options below if you’re feeling hungry.

  • 1 bunch coriander ((cilantro))
  • 1-2 red chilli peppers
  • 2 tablespoons lime juice
  • 2 fish fillets (each sliced into 3 long fingers)
  • 2 medium zucchini (grated)
  • 6 cos lettuce leaves or zucchini tortillas (to serve)
  1. For the sauce, chop coriander (cilantro) leaves and stems coarsely. Place in a tall jug or wide mouthed jar large enough to fit your stick blender. Add chilli, 4 tablespoons extra virgin olive oil and lime juice. Blitz using your stick blender until you have a pureed vibrant green sauce. If you don’t have a stick blender, use a food processor, regular blender of chop everything by hand.
  2. Heat a medium frying pan on a medium high heat. Season fish with a pinch of salt. Add a splash of oil to the pan and cook fish for 2-4 minutes on each side or until browned and cooked through.
  3. Fill 6 lettuce leaves or zucchini tortillas with the grated zucchini. Top with 1 piece of fish for each leaf / tortilla. Serve with hot sauce drizzled over.

WINE MATCH: A cold beer or glass of pinot gris.

Variations & Substitutions

taco bowls – serve shredded lettuce and grated zucchini in two bowls then top with hot fish and the green sauce.

short on time – use a commercial hot sauce instead.

vegetarian – fish = pan fried halloumi cheese or fried eggs.

more substantial (carb lovers) – warm tortillas or flat bread.

more substantial (low carb) – serve with mayo, sour cream, avocado, peanuts, almonds or roast cashews. Using the zucchini tortillas makes it much more filling than the lettuce leaves.

family friendly – skip the chilli pepper.

different herbs – basil or parsley.

carnivore – pork fillet, pork sausages, chicken thigh fillets are all lovely with the sauce.

no lime – use lemon juice.

crispy fish – dust fish with almond meal or another flour before pan frying.

Waste Avoidance Strategy

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

lime – will keep in a plastic bag in the fridge for months.

fish fillets – freeze the fillets alone or you could make the fish cakes and freeze the mixture ready to defrost and cook.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

lettuce – will keep in the fridge for a few weeks in a plastic bag. Otherwise use for another meal as it’s not great once frozen.

zucchini tortillas – freeze them.

Prepare Ahead

No. Everything is best when freshly made! Leftovers will keep in the fridge for up to a week. Don’t freeze.

More Simple Low Carb Mexican Dinner Ideas

Have fun in the kitchen!

With love,
Jules x

The post Fish Tacos with Easy Coriander Hot Sauce appeared first on Stonesoup.

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I‘m going out on a limb here.

I have a feeling I’ve seen the future.

You know what I predict?

In the future most people will have a coach.

For their health.

Why?

Because I’ve experienced how coaching can transform people…

It’s one thing to know what you ‘should‘ do.

But it’s another thing to actually do it.

Coaching fills that gap.

It helps you avoid common mistakes.

So you get results faster.

Coaching give you personalized tools and advice.

So you find exactly what works for you.

Coaching helps you manage your mind.

So you can make changes without feeling deprived.

Coaching provides community.

So you’re not doing it on your own

Coaching gives you a rational perspective.

To cheer you on when you are making progress.

To stop you quitting on yourself when it feels like you’re not.

A coach inspires what is possible.

Investing in coaching solidifies your motivation.

To keep commitments to yourself.

Best of all…

Coaching helps you become a new person.

So you change your identity on the deepest level.

Which means the changes will last.

Unlike that crash diet.

Ready to make some changes to your health?

And invest in yourself.

Then I would love to be your coach.

Especially if you’re diabetic.

Or your blood sugar is higher than you’d like.

Click here for more details on how we can work together.

Coaching is the secret to changing your health.

Quickly.

And for the long term.

Plus it’s really fun!

With love,
Jules x

The post My prediction for the future… appeared first on Stonesoup.

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Stonesoup by Jules - 1w ago

Cheesy Chicken

The first time I made this I just piled everything into a baking dish. Popped it in the oven and set the timer so dinner cooked itself while the boys and I went for a walk to the dam.


So easy!


The only trick was I didn’t take the timer with me so we had to guess when we needed to be home. Luckily we made it!


But next time I’ll use the timer on my phone :)


As always just use the recipe as a starting place. Make it your own with inspiration from the variations below.

  • 4 medium zucchini ((800g / 28oz))
  • 4 chicken thigh fillets ((450g /1lb))
  • 1/2 cup tomato passata or puree
  • 1 teaspoon smoked paprika (optional)
  • 150 g (5oz) grated cheese
  • 1 bunch coriander (cilantro or parsley)
  1. Turn your oven on to 250C (480F). Slice zucchini into rounds about 1cm (1/2in) thick and place in a baking tray.
  2. Chop chicken thighs into 2 pieces and place on top of the zucchini. Mix tomato and paprika (if using) and pour sauce over the chicken. Sprinkle with a pinch of salt and pop in the oven for 15 minutes.
  3. When the timer goes, scatter the cheese over the top of the chicken and return to the oven for another 5-10 minutes or until the cheese is melted.
  4. Serve with coriander / parsley leaves sprinkled over.

WINE MATCH: A big buttery Chardonnay.

Variations & Substitutions

no smoked paprika – it’s lovely without. Or you can replace with ground cumin or coriander.

hot! – add a little dried chilli powder or fresh chopped chilli to the tomato. If you have some chipotle chilli in adobo sauce, definitely use them! Or serve with your fave hot sauce.

keto / ultra low carb – skip the tomato. replace 1/2 the zucchini with baby spinach leaves added at the end. Reduce the cheese. Serve with mayo or aioli.

vegetarian – replace chicken with cooked chickpeas, black beans or lentils. Tempeh or tofu is another option.

dairy-free – skip the cheese and serve roast chicken and veg with a tasty sauce like mayo or smashed avocado & lime. Or cashew sour cream.

more substantial (carb lovers) – roast sweet potato or other root veg separately. Or serve with corn chips, warm tortillas, rice or pita.

more substantial (low carb) – serve with sour cream or avocado smashed with lime and salt. Or these zucchini tortillas. Or roast nuts.

different vegetables – bell peppers (capsicum), eggplant, cherry tomatoes, mushrooms, cauliflower, broccoli or finely sliced onion are all great! If you want to use root veg, cook them separately or add them to the pan and roast for 15-20 minutes to give them a head start before adding the zucchini. Leafy greens (cooked separately) or salad leaves can give a nice boost. I usually add a big scoop of home made sauerkraut for a little probiotic crunch.

different protein – sausages, chicken breast fillets, ham, cooked chickpeas, cooked black beans, lentils, tofu or tempeh.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

chicken thigh fillets – freeze them.

tomato passata or puree / smoked paprika – keep them in the pantry.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

You can but I prefer the chicken freshly cooked. Leftovers will keep in the fridge for a week or can be frozen. To serve, warm in the oven or in a frying pan with a little oil – will look messy but still delicious!

More Simple Low Carb Chicken Dinner Ideas

Have fun in the kitchen!

With love,
Jules x

The post Cheesy Chicken appeared first on Stonesoup.

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As much as I love my job.

There is a downside.

Always being around food can make it challenging not to over eat.

Especially on photography days.

Where I’d be cooking, videoing, tasting and photographing anywhere from 8 to 14 dishes.

It used to be the biggest struggle.

I’d end the day completely stuffed.

And bloated.

Feeling guilty and gross.

But this time last year I decided to work on this bad habit.

Because I wanted to prove to myself that I could do it.

And be an example for my coaching clients as they were working through their own struggles.

How I overcame my biggest struggle with food1. Decide.

I made a conscious decision that I wasn’t going to struggle with this any more.

My mantra to myself became ‘I don’t struggle’.

And still is.

2. Plan and visualize.

In the morning before a photo shoot, I take a few minutes to think through how I want the day to go.

I imagine myself tasting things as needed.

But not shoveling food into my mouth.

I imagine myself stopping for a lunch break and enjoying one of the meals.

I imagine how great I’m going to feel when I’m cleaning the kitchen and I’m proud of myself for sticking to my plan.

And best of all, I imagine myself sitting down to dinner with my family.

Actually feeling hungry and excited to share a meal with them.

Instead of beating myself up.

3. Allow + Name Urges.

This may sound strange but it’s incredibly powerful.

During the day when I feel the urge to eat, I pay attention to the urge.

I don’t give in to it (because that just rewards the urge and makes them stronger).

I don’t resist the urge (because that requires will power. And while it works for the short term, eventually I’ll give in).

I allow the urge to be there.

I actually think to myself or say out loud ‘I’m having the urge to eat these almonds‘.

Or whatever.

It’s usually enough.

I move on.

Without taking a bite.

4. Breathe

Of course there are times when I give in to the urge.

When that happens, I try and take a few deep breaths.

I ask myself how am I feeling right now?

Often I notice I’m feeling stressed because something hasn’t turned out quite right.

Or it’s getting cloudy and the light isn’t as good for my photos.

And this stress is trigging the urges.

So I take some time to breath and calm down.

And then get back to work.

5. Practice

This is a practice.

Something I’m still working on.

I don’t expect to be perfect at it. Even now.

But more often than not I allow the urge.

Which makes all the difference to the amount of food I eat during during the day.

And how I feel that night.

Plus over time I’m having less urges.

Which makes it easier and easier.

I can even make a cake for the boys without even thinking about licking the bowl or my fingers.

It really feels like a little miracle.

What about you?

Do you have a struggle you’d like to leave behind?

I’d love to hear about it in the comments below :)

Have fun in the kitchen!

With love,
Jules x

ps. Would you like my personal help to overcome your struggles with food?

When you’re ready to change your health for the better, I would love to help you.

If I can overcome this struggle, I’m sure we can find a way to help you with yours.

Click here for more details on how we can work together.

The post How I overcame my biggest struggle with food appeared first on Stonesoup.

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Stonesoup by Jules - 2w ago

Spiced Cabbage & Feta

I can’t tell you how much I adore cabbage these days. It’s seriously one of my favourite things to eat.



And while it’s amazing raw in salads and coleslaw, it’s hard to go past a big bowl of soft spiced cabbage spiked with salty feta.


Beats pasta any day.


And it’s much quicker than good old spaghetti or penne too!


Plus cabbage lasts in the fridge for weeks and weeks. So this is practically a pantry recipe.


I always have a cabbage in the fridge so know I can pull together a comforting dinner whenever I need a backup plan ?

  • 1/2 small (1/4 large) cabbage ((about 800g / 28oz))
  • 3-4 teaspoons curry powder
  • 1-2 teaspoons soy sauce
  • 200 g (7oz) feta, crumbled
  • 100 g (3.5oz) roast almonds or other nuts
  • 1 bunch parsley or coriander (cilantro) (optional)
  1. Slice cabbage into ribbons about 1cm (1/2in) thick. Heat a large saucepan on a medium high heat. Add a generous glug of oil and pile the cabbage into the pot. Add a splash of water and cover with a lid.
  2. Cook with the lid on for 5-10 minutes stirring every now and then. If it starts to burn add another few tablespoons water and reduce the heat to medium.
  3. When the cabbage is no longer crunchy and like cooked pasta, add the curry powder and stir well. Cook for another minute or so until you can smell the curry aromas.
  4. Remove from the heat and stir in soy sauce. Add crumbled feta. Taste and season with more soy or some salt if needed.
  5. Divide warm cabbage between two bowls. Top with nuts and fresh herbs (if using). Enjoy the comforting goodness

NET CARBS: 21g / serve
WINE MATCH: A crisp riesling or cold beer.

Variations & Substitutions

keto / ultra low carb – replace half the cabbage with baby spinach leaves (just stir in at the end) OR replace all the cabbage with chard / spinach / other leafy greens. And use macadamias as your nuts.

dairy-free – replace feta with bacon, cooked chicken, cooked chickpeas or eggs. If using eggs just cook for an extra minute, stirring until the egg is just set and looks like little cheesey curds.

different cheese – golden pan fried cubes of halloumi are worth getting another pot dirty! Or use soft goats cheese, labneh or shaved parmesan.

more substantial (carb lovers) – cooked pasta, roast veg (sweet potato is fab) or serve with warm pita.

more substantial (low carb) – add some eggs, extra nuts, chunks of avocado or serve with some mayo.

Low FODMAP – use macadamias instead of the almonds. And replace 1/2 the cabbage with baby spinach.

family-friendly / different spice – use a mild curry powder or try a mix of ground cumin, coriander and smoked paprika.

different vegetables – kale, spinach, silverbeet, chard or collard greens are all great. Roast veg are lovely with the curry and feta. If you want to use cauliflower or broccoli best to boil them until tender and drain before sauteing in the oil and curry powder. If you have time soften an onion before you cook the cabbage for extra depth of flavour.

different protein – eggs cooked into the cabbage are amazing! Also see the different cheese ideas. Crumbled sausages or minced meat can also work (be prepared to add more soy and curry powder though).

Prepare Ahead

Yes! Just cook as per the recipe but keep the herbs and nuts separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil then finish with the herbs and nuts.

Have fun in the kitchen!

With love,
Jules x

The post Spiced Cabbage & Feta appeared first on Stonesoup.

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Stonesoup by Jules - 2w ago

At the Low Carb Denver conference I felt like I found my tribe.

Finally.

All these other people who love eating low carb as much as I do.

Who don’t see it as a crazy fad.

Who understand the science.

And all the benefits.

Especially for diabetics like me, who don’t have great blood sugar control.

It made me realize that it’s time for a change in my business.

Of course I still want to help people simplify eating well.

To use less ingredients.

And make their lives easier.

BUT

I also want to help people to eat healthier.

To enjoy the freedom and deliciousness of Low Carb.

And so I’ve expanded and updated my FREE eCookbook!

It now has 29 simple 6-ingredient recipes.

They’re all low carb.

They all use wholefood ingredients.

And it should go without saying that they’re all delicious!

Here’s a sneak peek inside…

‘Stonesoup FREE’ contains some of my best simple, low carb, wholefood recipes. Including…




Enter your email below to download your FREE eCookbook…

And as always have fun in the kitchen!

Especially when you step away from the carbs :)

With love,
Jules x

The post A new FREE eCookbook! appeared first on Stonesoup.

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Stonesoup by Jules - 3w ago

Tuscan Greens Soup

The idea of this soup came as a mash up of two classic Italian soups… Ribolitta – the famous Tuscan soup of kale and white beans. And Stracciatella – a simple Roman soup of eggs, parmesan and broth.



I love how the eggs cook down into little creamy bursts in among the dark mossy green soup. So good!


I’ve used frozen spinach in the photo which is brilliant because it’s so quick. No chopping required.


But if you do have the time, fresh kale really takes the soup to a new level.


And because this soup is so simple, it really needs an excellent quality stock. If you’re using commercial stock, softening an onion before you cook the soup will help add depth of flavour.

  • 2 cups chicken or veg stock
  • 500 g (1lb) frozen spinach or kale
  • 4-6 eggs
  • 100 g (3.5oz) grated Parmesan
  • 100 g (3.5oz) roast walnuts or almonds
  1. Bring stock and greens to the boil in a medium saucepan with the lid on.
  2. Meanwhile stir eggs in a small bowk with 2 tablespoons of the grated parmesan and a pinch of salt.
  3. When the broth is simmering, pour in the eggs. Turn off the heat and jam on the lid.
  4. Stand for 1 minute or until egg has just cooked. Taste and season with salt as needed, remembering you’re going to be adding more Parmesan.
  5. Divide soup between two bowls. Top with Parmesan, extra nuts and a nice drizzle of extra virgin olive oil (channelling your inner Italian).

WINE MATCH: A big Chianti or sangiovese

Variations & Substitutions

keto / ultra low carb – Use the spinach. Use macadamias or skip the nuts and use a bigger drizzle of olive oil.

dairy-free – Try this Brazil Nut Parmesan. Or just skip mixing the parmesan with the eggs. And use extra nuts (maybe both almonds and walnuts for added variety). Be generous with the seasoning – adding a splash of soy sauce or a few teaspoons of miso paste will help add the umami you’ll be missing from the cheese.

more substantial (carb lovers) – short pasta, sourdough chunks, white beans or roast root veg.

more substantial (low carb) – extra nuts. extra cheese. more stock.

Low FODMAP – use the walnuts and spinach.

different vegetables – fresh kale (my fave is cavolo nero or dinosaur kale) – just finely slice a large bunch (about 500g) and simmer covered in the stock until tender (about 15 minutes) – you may need a little more stock if it ends up too thick. Any fresh or frozen greens will work. And feel free to add your favourite soup veggies – an onion or two doesn’t go astray. Zucchini, broccoli, cauliflower, bell peppers (capsicum), eggplant, any roast veg – it’s all good. And I love it served with a pile of sauerkraut for extra crunch and freshness.

different protein – replace eggs with chickpeas, white beans (cannellini), lentils, crumbled sausages, bacon or ham.

nut-free – extra parmesan or extra eggs or toasted sunflower seeds.

extra flavour – soften an onion before adding the stock. Garlic is good. A splash of soy sauce or miso paste will help if your stock is a little bland.

fancy! – crisp some sage leaves in brown butter and drizzle over soup.

Waste Avoidance Strategy

chicken or veg stock – prepared stock or homemade can be frozen. Otherwise unopened commercial stock can be kept in the pantry.

frozen spinach or kale – keep it frozen.

eggs – will keep in the fridge for weeks or use for another meal.

parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

roast walnuts or almonds – keep them in the pantry.

Prepare Ahead

Yes! Just cook as per the recipe but keep the nuts and extra parmesan separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, bring to a simmer and serve as per the recipe.

More Simple Soups

Have fun in the kitchen!

With love,
Jules x

The post Tuscan Greens Soup appeared first on Stonesoup.

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Are you trying to eat more fish?

But not actually enjoying delicious pescetarian meals as often as you’d like.

I used to be in that boat.

Especially since I’ve been living in the country.

Without the Sydney fish markets on my door step.

But in the last year, we’ve consistently enjoyed fish at least once a week.

Here’s how…

2 simple ways to eat more fish1. Keep Fish in Your Freezer

I used to think that frozen fish wasn’t as good as fresh.

But then I started freezing my own. It’s been a game changer!

Whenever I go to the fish markets I get more than I need. And freeze the extra.

Just as easy and effective as freezing meat.

I’ve also experimented with commercially frozen fish.

While I haven’t found a brand that’s been as good as my home frozen efforts.

Some has been good.

Definitely better than no fish!

2. Include fish in your meal plan.

You can do this on your own.

Just decide that one night a week you’ll have fish. And plan accordingly.

OR you could follow my Simple Meal Plans, like I do.

That way you’ll have your meal planning done-for-you.

With a new delicious simple fish recipe to try each week.

Making the conscious decision is key.

Simple Fish Recipe Ideas

And don’t forget to have fun in the kitchen!

With love,
Jules x

ps. Wondering if Simple Meal Plans can help you?

Here’s what Kamila said about her experience…

“The investment to the meal plans felt like a little luxury.

But I went for it when I realized that following weeks will be extremely exhausting.

It seems really worth it already.

Plus it inspired me to skip all sugar and most carb bombs.

It’s been two weeks since I left carbs and now even the worst part of my eczema is starting to seriously heal.

And I stopped to be irritated (that appreciates especially my boyfriend).

Without your meal plan, I would never be able to change the way of my cooking that smooth and fast way.

I owe you a big thank you.”

– Kamila

For more details about Simple Meal Plans, click here.

The post 2 Simple Ways to Eat More Fish appeared first on Stonesoup.

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A few weeks ago I got some feedback that hurt.

Two of my long term Simple Meal Plans customers left comments saying they found my recipes lacking in vegetable variety.

Too much broccoli and cauliflower!

Asking me to mix it up.

Which got me thinking…

I do use a lot of broccoli and cauliflower and kale in my recipes.

Because that’s what I LOVE to eat.

But just because a recipe calls for a certain veg, doesn’t mean you can’t use something else.

So I’ve made a note to always include alternative veg ideas in my variations.

And I also thought it would be fun to empower you to try a little vegetable substitution on your own…

The Ultimate Guide to Vegetable SubstitutesLeafy Herbs

parsley = mint = coriander (cilantro) = basil = sorrel

Woody Herbs

thyme = rosemary = sage = oregano = lemon grass = lemon thyme = kaffir lime leaves

Leafy Veg

spinach = chard = silverbeet = collard greens = kale = cavolo nero = beet tops = cabbage = bok choy

Root Veg

potato = sweet potato = parsnip = beets = turnip = celeriac = swede = rutabaga = carrots = mushrooms = zucchini = cauliflower

Brassicas

broccoli = broccolini = cauliflower = cabbage = brussels sprouts = chinese broccoli

Crunchy Veg

celery = snow peas = carrots = radish = kohlrabi = cabbage

Green Veg

zucchini = peas = green beans = broad beans = broccoli = asparagus

Summer Veg

tomatoes = red bell peppers (capsicum) = eggplant (aubergine) = zucchini = mushrooms

Aromatic Veg

onions = celery = carrots = garlic

Salad Veg

lettuce = radicchio = rocket (arugula) = baby spinach = baby kale = leafy herbs

EXAMPLE: Beautiful Broccoli with Creamy Tuna Sauce

Lets put this into practice with my Beautiful Broccoli with Creamy Tuna Sauce.

Looking at out substitution guide above, broccoli appears in the Brassicas. So you could substitute any of those vegetables.

Broccoli is also under Green veg. More options there.

On a more general note, you could substitute any cooked veg or legumes.

So maybe some roast eggplant or zucchini or mushrooms? Or saute some leafy veg like kale or spinach and use that instead.

There are always options.

Just trust your instincts.

We’ll turn you into a substitution pro in no time :)

Printable Ingredient Substitute Cheat Sheet!

Enter your email below to join the FREE Stonesoup weekly newsletter and get your printable Ingredient Substitute ‘Cheat Sheet’… It’s FREE!

Can’t see the signup form? Click HERE.More Ingredient Substitute Ideas

See the The Simple Guide to Ingredient Substitutes.

What about you?

Do you love broccoli and cauliflower? Not so much?
I’d love to hear about your favourite vegetables in the comments below :)

Have fun substituting in the kitchen!

With love,
Jules x

The post The Ultimate Guide to Vegetable Substitutes appeared first on Stonesoup.

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Fast Friday Cheeseburger Bowls

I’m really kicking myself for how this photo turned out during my video shoot…


I grated the cheese instead of slicing it so it over-melted. Which means you can’t really see the cheesy, oozy goodness. But trust me. It’s there.


These burger bowls are a big big favourite in our house on a Friday night. I love them because they’re so quick and it all just cooks in one pan – so minimal cleanup.


My Irishman loves the combo of the meaty beef and the buttery roast zucchini.


The boys love them because I serve theirs in soft butter brioche burger buns. #everyonehappy


And I must tell you – the roast zucchini with the cheese on it is so so good. Definitely my favourite part!

  • 500 g (1lb) minced (ground) beef
  • 2 large zucchini ((500g / 1lb), sliced)
  • 250 g (1/2lb) cherry tomatoes, halved
  • 100 g (3.5oz) sliced cheddar
  • salad leaves or parsley (to serve)
  • mayonnaise (to serve)
  1. Turn your oven to 250C (480F). Place zucchini and tomatoes in a large roasting tray. Drizzle with a little oil and a pinch of salt. Roast for 5 minutes.
  2. Break meat into bite sized chunks and scatter over the zucchini and tomatoes. Roast for another 10 minutes.
  3. Stir. Scatter over cheese and cook for another 5 minutes or until the meat is cooked through and the cheese has melted.
  4. Divide between two bowls. Top with salad / parsley and a big dollop of mayo.

WINE MATCH: A gutsy red like Shiraz, Cabernet or Zinfandel.

Variations & Substitutions

vegetarian – replace meat with extra veggies like eggplant, mushrooms and peppers. Or use chickpeas. And consider adding more cheese.

dairy-free – just skip the cheese and serve extra mayo. Or add some chopped bacon to brown instead of the cheese. Or for a lux version serve burger bowls with finely sliced prosciutto or salami.

more substantial (carb lovers) – burger buns! Or add torn sourdough chunks to roast with the meat.

more substantial (low carb) – extra mayo, roast nuts or almond burger buns.

more veg – see the vegetarian options.

different accompaniments – I’ve kept it simple just serving with mayo, but feel free to add any of your usual burger accompaniments. Pickles are lovely, or mustard and you could always go for some ketchup if you don’t mind the sugar. Oh and for me sauerkraut is a must!

different meat – any ground meat will work. Or try sausages or chorizo for something different.

old school burgers – replace parsley / salad with finely sliced iceberg or cos (romaine) lettuce.

different cheese – I’m keen to try it with crumbled blue cheese added at the end. OR feta would be good too. Any melting cheese will work in place of the cheddar.

different greenery – I like the parsley leaves but you could serve it on a bed of any cooked greens. And make sure you see the old school burgers’ option above. Shredded kale is a fave.

Waste Avoidance Strategy

minced (ground) beef – freeze it.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

salad leaves / parsley – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

mayonnaise – unopened in pantry or once opened will keep for months in the fridge.

Prepare Ahead

Yes! Just cook as per the recipe but keep the parsley and mayo separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven (200C / 400F) for 10-15 minutes or pan fry everything until hot.

More Bowls of Goodness…

And whatever you do, have fun in the kitchen!

With love,
Jules x

The post Fast Friday Cheeseburger Bowls appeared first on Stonesoup.

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