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Switching from the app to SMP on my phone was a bit of work but I finally figured it out and got the switch done. I think I’m actually going to like the change better, since I use the website all the time, and never really used the app.
How does one search for recipes containing certain ingredients? For example, I have carrots and mushrooms/ What else do I need?
you can just search “carrots mushrooms” Bob and see where that leads you.
There are also tags at the bottom of the recipes for the ingredients in each recipe – if you click on those it will give you all the recipes with that ingredient.
Does that help?
Last night I made the Cheesy Chicken. Both my husband and I loved it. I am looking forward to having the left overs for lunch. My 5 Day challenge meal is Tuna Fried Rice. I am making it tonight.
Excellent Karen!
What is za’atar? Do you have recipe?
Hi Lucille!
It’s a middle eastern spice blend using dried thyme, sesame seeds and sumac.
I don’t have a recipe for it yet – will add to my list!
But I do always include alternatives in the variations sections of my recipes so look for those.
This is fantastic thank you
So glad it’s helpful for you Denise 🙂
Made Roast Pesto Chicken & Broccoli for the 10-Day Challenge. The addition of pesto and ricotta make this anything but a boring chicken and broccoli dish.
So glad you enjoyed it Debbie! I’m looking forward to having it next week 🙂
This week I cooked the “One Pot Chicken and Broccoli” but instead of peanut sauce I used lemon and a little avocado oil as the dressing for my lunches at work. Also, Darya’s Egg Fried Cabbage, which has become a staple in my diet.
Ooh I love the idea of a lemon and avocado oil dressing LisaMJo!
And so glad Darya’s cabbage is a staple – it’s one of my all time favourites too!
Jx
I am over run with eggplant at the moment, and couldn’t find eggplant recipes on your site. In the end I baked ratatouille, since I also had an excess of zucchini and red capsicum. I rubbed the veggies with oil and tomato paste, because then the veggies crisp up a bit, and have a nice strong tomato hit without getting the excess fluid from fresh tomatoes. I enjoyed that for dinner a few times wrapped in a low carb wrap with a bit of hummus. The markets still have lots of eggplant so I would appreciate some more ideas!
I’m so sorry Gillian!
I have loads of eggplant recipes but with the changeover to the new site there have been some problems with the search.
You can see all the recipes with the eggplant tag over here https://simplemealplans.mystagingwebsite.com/tag/eggplant/ or try searching again – it’s working now Sorry!
Hi, I made your tuna chili tonight. Although I like all the ingredients, I thought it sounded a bit weird. But I liked it! Yum! Great pantry dish as you said.
oh fab Laura!
I was a bit skeptical at first too. We’re having it for dinner tonight with fresh tuna. Can’t wait!
This week the only thing I made with your help was fermented carrots. No worries! I need you!
Fermented carrots are so good Kris!
Hi Jules,
I’m cooking in 90 % recipes from you. Means almost every day! I appreciate the simplicity.
We were really happy about your tabbouleh recipe. I’ve been lucky to get some fresh parsley and some I was substituting with baby spinach. I’ve made pieces of chicken with it and my boyfriend had it wrapped in tortilla. Reeeeally tasty 🙂
So lovely to hear from you Kamila!
And very honored that you’re cooking mostly Stonesoup recipes!
And glad you enjoyed the tabbouleh – I’ve been making it a bit now that my parsley is growing like crazy 🙂
I cooked your onion and cheese frittata with a bit of added chopped bacon for my meat lover. It was so easy and delicious though I used a China, flan dish as I did not have an oven proof frying pan. Worked perfectly.
Thank-you for allowing me to share my membership, I was just thinking about sharing vegetarian recipes with my grandson, who is a composer and has just lost all his wonderful planned activities and employment for this year so it will be a lovely thing to be able to share my membership with him. Thank-you Jules for your generosity. Pippa
Oh that’s so lovely Pippa – happy to hear you will be able to share something positive with your grandson – Enjoy!
Hi Jules,
I made the Chicken Satay. It was good but either too much curry for me or I don’t prefer the flavor of the red curry paste I used (first time using it), not sure which. But I know I will make it again, will just experiment. It was so easy!
Hey Laura!
Yes curry pastes vary a lot in intensity and types of flavours (especially sweetness). Always a good idea to start with less and add more to taste.
And glad to hear you’re happy to experiment. That’s what it’s all about 🙂
Jx
My first go with the meal plan was Baked Salmon with Crunchy Nut Crust. I live in Hong Kong with a tiny kitchen and no oven, but Jules persuaded me I could make this in a pan. I didn’t have any yoghurt, so I used melted butter instead. I don’t have a nonstick pan, and although the salmon skin crisped nicely, it came off and stuck to the pan. I rescued that by mixing the skin with the butter & walnut mix, which was very tasty. My only addition to the basic recipe was to sautee the asparagus with garlic, then add the juice of half a lemon. The garlic in particular worked very well to contrast the very rich combo of salmon, butter & walnut; next time I’ll make more. All that rich creamy orangeness left me wanting something green and citrus for dessert. Note to self: stock up on limes, and figure out a quick lime dessert.
Way to be creative and make it happen!!
Excellent work David!
And love that you mixed the salmon skin in the the nuts. Brilliant.
Next time try oiling the salmon skin before popping it in the pan. Pans that stick are a pain!
Look forward to hearing what you try next. 🙂
Hi Jules,
Did I cook anything this week? I did.
We enjoyed the Thai Chicken Balls.
I also tidied the pantry; what can i do with a can of lentils and a can of borlotti beans?
Brooke
Nice one Brooke! I haven’t made them in ages – so good!
The recipe for the Thai Chicken Balls is here if anyone wants to try them.
I love canned lentils and beans!
You can use them in an abundance bowl. Or for more specific recipes try these:
Spiced Lentils with Hummus
Lentils with Bacon
Parisian Lentils
Quick Sausages & Lentils
Chorizo with White Beans
Zucchini with Beans + Goats Curd
Ketchup ‘Baked’ Beans
Warm Beans with Rosemary & Garlic
Hope that helps!
Jx
Last week I made the Broccoli al Limone for lunch (from the stonesoup blog) and oh, was it wonderful! My husband even liked it with the full complement of lemon – I did add a little extra cream for him. This one is a definite keeper!
It’s it great Susan!
So glad you both enjoyed. The recipe is over here for anyone who wants to try.
FYI I write up all my recipes here first before they are published on the blog.
Jx
Just the cacio pepe. Today I plan to make the lentil risotto. I have yellow. I hope it’s as good as the red lentils.
Wonderful Paul!
Yellow lentils will take longer to cook and won’t go as oozy as red. Be prepared to add water if they dry out before they’re tender. Enjoy!