October 24th, 2017
posted by [syndicated profile] stonesoup_feed at 03:25am on 24/10/2017

Posted by jules

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?

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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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October 21st, 2017

Posted by jules

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.

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Like to Try It?

NOW is a brilliant time to experiment with Soupstones Meal Plans for 2 reasons:

1. New Feature!
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.

2. The Soupstones Sale!
To encourage you to try my meal plans for yourself and get this healthy habit on board before all the craziness of the ‘holiday silly season’, I’m having a quick 50% OFF sale on all Soupstones Meal Plans memberships.

Will you be eating well over the coming months?

Join HERE.

With love,
Jules x

ps. After the sale, doors will be closing to new members until 2018.

I’ll be raising my pricing in the new year. There will no longer be a lifetime membership option.

To start getting the benefits of having your meals planned, and lock in the lowest ever pricing.
Join HERE

______________________________

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October 23rd, 2017
posted by [syndicated profile] slacktivist_feed at 08:41pm on 23/10/2017

Posted by Fred Clark

"Every archaeology find ... has only proved the authenticity of the Bible" makes no sense to anyone who knows anything about archaeology. And it also makes no sense to anyone who has read the Bible with open eyes.
posted by [syndicated profile] slacktivist_feed at 03:12am on 23/10/2017

Posted by Fred Clark

Kurt Anderson on the "Fantasyland" of Trump's America, and how it relates to evangelical anti-intellectualism (or what I would call evangelical superstition). Plus: Nazis at the coffee shop, nobody likes Not-Garland, the history of school lunches, a paradoxical spill, and a heart-breaking report from Las Vegas.
October 22nd, 2017
posted by [syndicated profile] slacktivist_feed at 11:02am on 22/10/2017

Posted by Fred Clark

Daniel 3:1-23 King Nebuchadnezzar made a golden statue whose height was sixty cubits and whose width was six cubits; he set it up on the plain of Dura in the province of Babylon. Then King Nebuchadnezzar sent for the satraps, the prefects, and the governors, the counsellors, the treasurers, the justices, the magistrates, and all the […]
October 20th, 2017
posted by [syndicated profile] slacktivist_feed at 11:32pm on 20/10/2017

Posted by Fred Clark

We need to talk about lids, people. Lids for trash cans, lids for totes, bins, and containers of all kinds. These things all come with lids. The lids are important. The lids are paid for. Take your lids.
posted by [syndicated profile] slacktivist_feed at 11:39am on 20/10/2017

Posted by Fred Clark

The intended readers of Left Behind are waiting for the end of the world. Or for war. Either one would do. Either one would seem more meaningful than the headache and trivia of daily life that constitutes what they now think of as “discipleship.” And Left Behind lets them experience both, at least vicariously.
October 19th, 2017
posted by [syndicated profile] slacktivist_feed at 09:00pm on 19/10/2017

Posted by Fred Clark

My humble home town, a centerless slice of suburban sprawl, is taking pride in a native son who made it big with a critically acclaimed new dick joke. Alas, this doesn't nearly make up for our town's older, darker legacy.
October 18th, 2017
October 17th, 2017
posted by [syndicated profile] slacktivist_feed at 11:10pm on 17/10/2017

Posted by Fred Clark

"Muscular Christianity" is rooted in fear -- specifically in fear of the physically stronger, and more numerous, working class. Muscular Christianity took that fear and responded by saying, "We'd better starting working out."
posted by [syndicated profile] stonesoup_feed at 02:18am on 17/10/2017

Posted by jules

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.

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.

______________________________

Share
October 14th, 2017
posted by [syndicated profile] stonesoup_feed at 08:16pm on 14/10/2017

Posted by jules

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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Posted by Fred Clark

French, like many other vocal "conservatives," doesn't understand what consent means and doesn't understand it's moral significance. Specifically, he's deeply confused about the distinction between necessary and sufficient.
posted by [syndicated profile] slacktivist_feed at 10:33pm on 14/10/2017

Posted by Fred Clark

"Essentially what the dollar stores are betting on in a large way is that we are going to have a permanent underclass in America. It’s based on the concept that the jobs went away, and the jobs are never coming back."
October 13th, 2017
posted by [syndicated profile] slacktivist_feed at 11:46am on 13/10/2017

Posted by Fred Clark

Nicolae’s super powers seem different from the book’s other supernatural events. It's one thing to make God a character, portraying God with divine powers. It's something else to suddenly tell us that the president of Romania can also work divine miracles.
posted by [syndicated profile] slacktivist_feed at 12:03am on 13/10/2017

Posted by Fred Clark

What might it be like, 2,000 years from now, for some future reader to try to make sense of "American Pie"? The culture that produced it would be long gone, along with all of the cultural referents it relies on to communicate.
October 11th, 2017

Posted by Fred Clark

Citizens Bank messed up and they say they’re taking “full responsibility” for that. But what they’re actually taking is $200 in pure profit. It's a very lucrative "mistake" -- I wonder how often they make it.
October 10th, 2017
posted by [syndicated profile] slacktivist_feed at 10:36pm on 10/10/2017

Posted by Fred Clark

The other big current story with an "everybody knows" angle involves Sen. Bob Corker of Tennessee, who has decided not to run for re-election. Corker seems to have found this liberating -- speaking with newfound bluntness and candor about the president nominated and elected to lead his own party.

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