Mexican Lentil Soup

Lentil and Chipotle Soup

Cooking Time 1 ½ hour
Ingredients (serves 6 -8) * 1 tablespoon olive oil * 50g butter * salt * 2 carrots, diced * 2 sticks celery, diced * 2 brown onion, chopped * 2 X 400g can diced tomatoes * 6 litre of water * 500g uncooked brown lentils. * 3 tsp chipotle tobasco sauce * 1/8 tsp chopped dried chilli * 1 ½ tsp cumin * 5 tsp chicken stock powder * 2 tsp veg stock powder * 1 bag corn chips * 100g sour cream * Extra chipotle sauce

Method 1. Put 6 litre of water plus stock powders into a pot, turn on high heat and add rinsed lentils. When boiling turn to simmer and simmer for 1 and ½ hours. 2. Heat oil in a large saucepan over medium heat. Add chopped onions the add butter, and after a while add the carrots and then the celery. Add 1 teaspoon of salt ,cumin and chilli continue to cook, stirring occasionally, for 10 minutes or until vegetables are very well cooked. 3. Add tomatoes to simmering lentils. Cover and continue to simmer. 4. Add cooked vegetables to simmering lentils and tomatoes. Can take lid off pot if too watery. 5. .Serve with sour cream on soup with a sprinkling of chipotle on sour cream. 6. Eat soup with corn chips, either sprinkled on top or dip chip into soup and sour cream.

Pork schnitzel with German potato salad

Pork schnitzel with German potato salad
Ingredients

600g to 1 kg desiree or sebago potatoes, washed peeled and cut into 1 cm slices.
200g green beans, trimmed
1 large red onion, thinly sliced
80ml (1/4 cup) cider vinegar
1 tab raw sugar
3 tabs roughly chopped flat-leaf parsley
4 pork loin steaks crumbed.
4 eggs

Dressing
1/4 cup whole-egg mayonnaise
Some milk to thin
1 tablespoon honey
1 tablespoon wholegrain mustard
½ tsp salt

Method
All 4 items below can be cooked at the same time.
1, Boil 4 eggs for 12 min shell, set aside.
2  Steam potato slices.
To make salad, place potatoes in a steamer of boiling water with tsp
salt. Steam 15 minutes or until tender. Add beans to top of steamer.
and cook for a further 3 minutes or until beans are tender. Cool a bit
and add to large dish..
3, Fry in electric frypan on about 4 to 5 pork snitzels
4, Cook onion for 8 minutes, stirring occasionally, or until soft. Add
vinegar and sugar, bring to the boil, then cook until very soft and
clear.
Making salad, Add potatoes, beans and chopped parsley to large bowl
and pour over dressing.  Mix carefully so that potatoes stay whole.
.
Serve schnitzel with onions on top and side dressing of potato salad..

Italian Sausage, Tomato, Mixed Leaves & Potato Salad

This is an adaption of another recipe, but this one is more what we usually have in the cupboard.  


Italian sausage tomato mixed leaves and potato salad

Preparation Time  10 minutes
Cooking Time  20 minutes
Ingredients (serves 4)
* 650g baby coliban (chat) potatoes
* 375g (about 8) Peppercorn Extra Lean Sausage Italian Style
* Olive oil spray
* 1 x 200g punnet grape tomatoes, halved.
* ¼ cup sour cream
* 1 tbs wholegrain mustard
* 1 tbs white vinegar
* 1 tsp honey
* 1 garlic clove, chopped finely
* 4 celery sticks, ends trimmed, thinly sliced
* 60g (1/3 cup) stuffed green olives
* 100g mixed salad leaves
Method
1. Cut the potatoes into size for salad and steam. Put in large heatproof bowl.
2. Meanwhile, heat a frying pan on med-low,  cook sausages and slice about 1 cm thick, when partially cooked. Cook, turning occasionally, for 12 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Place tomatoes in pan on med-low, season with salt and pepper. Cook, turning occasionally, for 2 minutes or until tender.
4. Whisk together the sour cream, mustard, lemon juice, honey and garlic in a small bowl.
5. Roughly chop the salad put into bowl with sliced celery and olives.  Add the sausages and  tomatoes, gently toss to combine. Pour over the dressing and toss to coat. Serve.

Adapted from:  Italian Sausage, Spinach, Tomato & Potato Salad

Silverbeet Menu

On facebook I put up a post about what we were having for dinner.  It was actually a complaint, cause I think some people don't like posts about what others are having for dinner.  I don't get any of those in my feed, except one friend used to mention her meals, and I like those posts actually.  So I said, yes I really did want to know!  At the time I was having silverbeet and mince, Mince with Silverbeet & Turkish Spices.  I am bored with mince you see.  I nearly bought a mince AWW cookbook, I wish I had actually. My husband adapted this recipe it really doesn't need chickpeas, and I think we had it with rice, it would be good with brown rice too I think, if that was the same recipe.  I don't often say something would be good with brown rice, it was suggested in the original recipe and it is true.  Here is out adapted version:

Mince with Silverbeet and Turkish Spices

Serves    4
Ingredients
500g of beef mince
1 x bunch of silverbeet – finely chopped
2 x large brown onions – finely chopped
2 x garlic cloves – finely chopped
2 x carrots – finely chopped
3 x tomatoes or 1 x can of tomatoes
1 x tablespoon of tomato paste
1 x teaspoon of ground coriander, cumin and smoked paprika
1/2 x teaspoon of cayenne pepper
salt and pepper to taste  ½ tsp sugar
1 cup rice (uncooked)

Method

1. Brown the onion in olive oil in a large, heavy based pot and let sweat. After a few minutes, add the garlic.
2. Once the onion is translucent, add the mince.
3. When the mince is cooked through, add all the spices, salt and pepper and stir through. Taste to make sure the balance of flavours is good.
4. Now, add the tomato paste, tomatoes and carrots and stir through. If you’re adding chickpeas, now’s the time to throw them in as well. Cover and turn down heat, leaving to simmer for 30 minutes.
5. Once the 30 minutes is up, open the lid, throw in your washed and chopped silverbeet and keep uncovered for another 5 minutes or so. Serve with brown rice (or white) and enjoy!


Anyway my friends, one says he has silverbeet with lemon, it fixes silverbeet.  And the other one suggested silverbeet with pinenuts and another ingredient.  I was not sure what she was thinking exactly, but both of them got me off on a tangent and I found some what I think are nice recipes.  Some people are very talented.  So much scope for us all to be individuals and eat nice homemade food.  So I ended up on the Sydney Morning Herald site, and Good Chef, Bad Chef again.  Lovely, both of them.  I have found though with all these ideas I am ahead of my menu planning by about a month? I will add recipes to this post as I either need them or find other ideas from SMH.

In the meantime I have gone off on a tangent about cranberries and chicken, as suggested by my friend regarding silverbeet,  and found another good site morning television in New Zealand.  Yum.  

We were given some quince paste.  I found a recipe for Vintage Cheddar Scones, that you can serve with Quince Paste.  Yum.  Usually I use the paste for a Thai Lamb stip recipe, but can't get that easily.  

Tuesday ~ Baleadas with Red Beans & Feta
Wednesday ~ Lentils with Tamarind Sauce
Thursday ~ Silverbeet with Lemon & Olive Oil
Friday ~ Silverbeet, Currant & Pinenut Pie (uses feta)
Saturday ~ Baked Gnocchi Spanakopita with Currants & Pine Nuts (similar recipes :/)
Sunday ~ Silverbeet Sourdough Gozlemes
Monday ~ Spaghetti Bolognaise left over from menu before last
Tuesday ~ Bigos left over from menu before last
Wednesday ~ Beef Sausage Minestrone left over as well
Thursday ~ Italian Sausage, Spinach, Tomato & Potato Salad (left over)
Friday ~ Easy Cranberry Chicken & Brie Pizza (uses cranberry sauce maybe good for using up hampers)
Saturday ~ Mushroom & Pancetta Spaghetti (to use up mushrooms)
Sunday ~ Cheesy Zucchini & Bacon Slice & Chips (uses 80g vintage cheddar that we have)
Monday ~ Salmon & Brie Pizza (uses left over pesto)

Baking:
Vintage Cheddar Scones, served with quince paste
Nutmeg Slice (uses pecans)
Apricot & Coconut, Choc Cookies (uses pecans)

Baking with quince jam:
Shortbread

Interesting recipes:
Chicken & Silvebeet Rissoles (uses chicken mince)
Sauteed Silverbeet with Hommus on Toast 
Corn Fritters with Pesto Roasted Tomatoes
Ham & Potato Cakes with Wild Rocket Pesto (for hamper left-overs)

Preserving:
Mandarin and Kiwi Fruit Jam

Butter Chicken Wraps

Butter Chicken Wraps

Serves 4, prep time 15 mins
Cooking time 20 mins

Ingredients
500g chicken mince
1X25g Butter Chicken pkt (we used Maggi but originally the recipe is from another brand) 
Plain flour to thicken.
1 pkt (8) Chapatti flat bread (maybe flour tortilla)
½ lettuce, shredded
1 cucumber finely chopped
2 tomatoes finely chopped
1 cup grated cheese
1 cup natural yoghurt

Method
1:  Heat oil in a frypan on medium heat.  Add chicken mince and cook breaking lumps up with a spoon.Cook until golden.

2:  Add 1 tsp salt and Butter Chicken pkt, mix and cook for about 5 mins.  Add enough water to make a wet paste and then add enough flour to thicken.  Chicken needs to look like it has a thick gravy.

3:  Place Chapatti on plate and top with lettuce, chicken, cucumber, tomato, cheese and yoghurt.

4:  Roll up chapatti.

From Coles magazine.  

Retro Apricot Chicken

I had typed this out when I was a teenager

Apricot Chicken

Put pieces of one chicken, 1 can of apricot nectar, and 1 packet of French Onion Soup mix into baking tray and bake until cooked.

Notes: Heat apricot and soup, flour chicken. 1 1/2 hours at 350oF.

Old-fashioned Apple Crumble & Chocolate Fudge

I typed this up ages ago on my original blog.  My daughter recently asked for chocolate fudge, that is what I call self saucing chocolate pudding, I called it that as a child.  These recipes would not be metric. 

My Nana was a good cook.  She loved to bake slices and make puddings.  She also made trifle.  I loved her mixing bowl, it was a slightly different color at the bottom from use.  All was made on the kitchen table, mostly baked in the wood oven.  She had flour drawers built into her cupboards when she ordered them.  Her drawer had a broken tea cup for measuring.

Apple Crumble
1 cup Self Raising Flour
3/4 cup coconut dessicated
1/2 cup sugar
2 tablespoons butter
Rub butter into dry ingredients.  Put onto top of stewed apple and bake. 
This recipe is before metric.
Chocolate Fudge
2 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup milk
1 cup Self Raising flour
2 level dessertspoons cocoa
Cream butter and sugar, add unbeaten egg.  Fold in milk, flour, and cocoa alternately.  Pour cake mixture into deep greased baking dish.  Make topping with 1/2 cup sugar and 2 level dessertspoons cocoa and sprinkle on top of cake mixture in dish then gently spoon 1 1/2 cups hot water onto mixture.  Bake in moderate oven 35 mins. 
Also a non metric recipe.

Green Split Pea & Vegetable Soup

Better than some minestrones. We made it by accident, we forgot to buy lentils, or rather couldn't in the end.

Greek green pea (lentil) Soup

Ingredients
1 cup split dried green peas
2 litres of water
1 large onion, med diced
1 cup celery and the leaves, med diced
3 small carrots, med diced
1 med zucchini, med diced
½ red capsicum, finely diced
1 400g can chopped tomatoes (whole OK)
5 garlic cloves, med diced
1 cup parsley, chopped
2 bay leaves
1 tsp cracked black pepper
1 tsp oregano, dried
1 tsp salt
2 tsp chicken stock pwdr + 3 tsp veg stock pwder

Method
Begin by sautéing onion, then carrot, celery, capsicum and after a while the garlic, add salt now.
After about 10 mins add zucchini, parsley then split peas. Mix for a while then add 2 litres of water (boiled in kettle). Finally add the tomatoes and bay leaves, oregano and pepper.
Bring your stock and water to a simmer and add stock powders.
Let it simmer for 30 minutes then use masher to break up tomatoes. Cook for about 50 mins, by then the peas will be nearly tender.
Nice with crusty bread or even white with marg.

Adzuki and Pumpkin Burgers

Adzuki and Pumpkin Rissoles

Ingredients

400g can adzuki beans, rinsed and drained
<< about ¾ cup dried beans soaked overnight, drained and cooked in a
pot for about 30 mins with a tsp of salt, 1 tsp sugar and ½ tsp
chopped dried chillies. Drained and blitzed to a pulp >>
1 onion, diced
½ tbls ginger, grated
2 clove garlic, crushed
2 to 3 cups pumpkin, peeled and steamed, then blitzed
A pinch of arame, soaked until soft then drained << not used, sub Kombu
<< a piece of Kombu, soaked for 5 mins and chopped into small pieces >>
2 tbls chives, finely chopped << not used..
½ cup coriander, finely chopped
1 tsp tamari
½ tsp sesame oil << not used
Cup brown rice flour << not used
Used about 1 cup plain flour.
1 teaspoon beef stock powder

Method
Put the chopped onions, chopped Kombu, coriander, garlic, blitzed
beans and pumpkin in a bowl. Mix. Then add the flour and mix well, if
a little to wet add a bit more flour. Can be soft but not runny..
Don’t bother making patties, use a spoon and ladle mixture in pattie
size into a med to hot frypan. Flatten with the back of the spoon.
Allow to cook and turn over a few times to ensure complete cooking.

Serve with wedges done in oven.
Makes 12

Adapted from Janella's recipe.

Salmon & Potato Salad

Salmon and potato salad

Preparation Time 20 minutes

Cooking Time 10 minutes

Ingredients (serves 4)

• 800g washed small potatoes
• 4 green shallots, thinly sliced
• 2 Lebanese cucumbers, sliced
• 1/3 cup fresh mint leaves, shredded
• 1 110g jar Korean Salad Dressing (Sakims brand)
• 1 415g can pink salmon (John West brand), drained, flaked
• 50g snow pea sprouts, trimmed

Method

1. Cook the potatoes in a medium saucepan of salted boiling water for 10-12 minutes or until just tender (see microwave tip). Drain and cool under cold running water.

2. Quarter the potatoes and place in a large bowl with the green shallots, cucumbers and mint. Toss to combine. Reserve 2 tbs of the salad dressing and pour the remaining dressing over the potato salad and gently toss to combine. Arrange the potato salad on serving plates, top with the flaked salmon and snow pea sprouts. Spoon over the reserved salad dressing and serve.

Notes

· Microwave tip: pierce each potato three times with a fork. Place directly onto the turntable and cook uncovered 4-5 minutes on High/850watts/100% or until just tender. Wrap potatoes in foil and stand for 5 minutes before cutting into quarters. Gourmet tip: use canned red salmon instead of pink salmon. For the kids: potato salad with salmon - leave out green shallots.

Korean Style Salad Dressing

2 tabs soy sauce

1 tab sesame oil

1 tab rice vinegar

1 tab cup water

2 cloves garlic , minced

1 tablespoon sugar

1/8 teaspoon red chili powder
Directions:

1. Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.

Janelle Bloom's Chicken Fried Rice Exclusive

Chicken fried rice

Serves 4 as main meal

11/2 cups basmati long grain rice, rinsed

Olive oil cooking spray

2 eggs, lightly beaten

1 chicken breast fillet, trimmed, thinly sliced

1 brown onion, thinly sliced

100g Tick-approved leg ham, chopped

4 green onions, thinly sliced

1 red capsicum, diced

1/4 small Chinese cabbage, finely shredded

1 large carrot, peeled, coarsely grated

1/2 cup frozen peas

1 tbs reduced-salt soy sauce

1. Place rinsed rice in a large microwave-safe bowl. Cover with cold water. Cover with a lid or two layers of plastic wrap and microwave for 5 minutes on High/100% followed by 7 minutes on Medium/50%. Drain, rinse until cold, then drain well again. Spread the rice onto a tray, cover with plastic wrap and refrigerate 1-2 hours or until cold (see cooking tip)

2. Heat a wok over medium heat until hot. Spray wok lightly with oil. Add the egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Roll omelette up and thinly slice crossways.

3. Wipe wok clean and heat over high heat until hot. Spray lightly with oil. Add the chicken and stir-fry 2-3 minutes until just cooked through. Remove to a plate. Spray wok lightly with oil again and add the onion, stir-fry for 2 minutes or until onion is soft.

4. Return the chicken to the wok then add the rice, ham, green onions, capsicum, cabbage, carrot and peas. Stir-fry for 4-5 minutes or until rice is heated through. Add the soy and sliced omelette, stir to combine and serve.

Cooking tip Refrigerating the rice allows the grains to dry, so when you stir-fry, you won’t end up with gluggy rice. You can refrigerate it overnight if you have time.

This recipe is never-seen-before exclusive devised by celebrity chef Janelle Bloom from Ready Steady Cook to my blog until the 1st December. It is very exciting.

"I’ve been reading your blog and enjoying the beautiful recipes you have on your site your obvious enthusiasm for food and cooking.

And I also think the name of your blog really taps into where the Aussie psyche is at the moment – perfect!

I work for the Heart Foundation and we’ve just launched a really exciting new campaign which I think could be a useful resource for you and your readers. It’s called ‘Mums United’, which aims to provide information and inspiration to make it easier for families to live healthier lives together.

We don’t just want to provide more advice – there’s plenty of that around - we want to equip mums with the practical tools to make raising a healthy family easier. If you want to find out more, please take a look around our new website" http://www.heartfoundation.org.au/mumsunited

Sweet Potato Recipe that tastes like pumpkin

This recipe was adapted from a Heinz recipe. It is wonderful really. Sometimes sweet potato is a strong flavour compared to the weak tasting pumpkins you get these days. I think the pumpkin soup helps blend the rice with the sweet potato. My husband has added stock powder, no doubt that helps as well. Because we do such similar recipes all the time he is getting quite good at knowing what to do. It is good to have a family favourite sweet potato recipe. I used to have Spicy Kumara and Beans in the sidebar, but have gone away from it now, I think because the kids weren't that keen?

Sweet potatoes can be thrown into the bottom of the pantry and forgotten about until a food emergency, they are wonderful.

Roasted Vegetable Risotto

Servings: 6+

Ingredients
• 400 – 500 g sweet potato, peeled and chopped into a large dice
• 1 green capsicum, chopped into a large dice
• 2 zucchini, halved and sliced on diagonal
• 2 tbsp olive oil
• 1 onion, diced
• 2 cups arborio rice
• 420g can Condensed Cream of Pumpkin Soup
• 1/2 cup grated parmesan cheese
• 1 tsp veg stock
• Fresh ground black pepper, salt.

Directions

1. Preheat oven to 200ºC. After cutting vegetables, mix with oil to
cover. Place on tray lined with oven bake and sprinkle with coarse
salt. Bake sweet potato, capsicum and zucchini for 25 minutes, or
until tender.

2. Meanwhile, heat the oil in a large, add the onion and cook for 5
minutes, or until softened.

3. Add the arborio rice and toss to coat in oil. Add the soup and 1
can of water, mix well with stock cube. Simmer very gently for 25 - 30 minutes, stirring often, adding boiling water as needed to keep a bit loose. Season with a generous amount of freshly ground black pepper and season with 1 tsp of salt.

4. Stir in the roasted vegetables and parmesan cheese. Serve.

New Family Recipe for Chicken Pieces

Chicken drumstick and roast potatoes in a rich tomato sauce

Ingredients (serves 6)
• 12 chicken drumsticks (2 packs of pieces)
• 5-7 potatoes, peeled, cut into bite size pieces
• 3 or 4 carrots sliced diagonally (thick)
• 1 cup chicken stock
• 2 tablespoon tomato paste
• 4 teaspoons finely chopped rosemary
• 1 teaspoon ground hot paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 garlic cloves, sliced finely
• 1/4 cup olive oil
• steamed vegetables, to serve
Method
1. Preheat oven to 220°C.

2. Place chicken pieces into a frypan and cook chicken pieces while
preparing the vegetables.

3. When vegetables are prepared replace frypan with oven dish on stovetop and transfer all frypan material into the dish.

4. Place potatoes and carrots into the dish. Arrange the chicken to sit on the top of the vegetables. Sprinkle with salt, pepper and
rosemary.

5. Combine stock, tomato paste and paprika in a small bowl. Pour
stock mixture into base of roasting pan (do not pour over chicken.

6. Drizzle oil over chicken and potatoes. Bake for 1 hour to 1 hour 15 minutes or until golden and cooked through. Serve with steamed
vegetables.

More Vegie Version of Paella

Nasi goreng with prawns

Ingredients (serves 6)
• Olive oil spray
• 4 eggs, lightly whisked
• 1 brown onion, finely chopped
• 2 carrot, peeled, finely chopped
• 2 - 3 tsp sambal oelek
• 4 (500g approx.)single chicken breast fillet, thinly sliced
• 250g prawns canned
• (2 1/2 cups) uncooked long-grain rice
• 1/2 small wombok (Chinese cabbage), hard core removed, finely shredded
• 200g grape tomatoes, halved
• 1 tbs salt-reduced soy sauce
• 1 Lebanese cucumber, halved, thinly sliced

Method

1. Heat frypan to high. Add uncooked rice with enough oil to slightly wet. Cook until reasonably brown, stir whilst cooking. Turn down
heat add boiling water about a cup to begin with. As water is used up add more. Keep going until cooked and slightly exploding. Add 1 tsp salt and 2 tsp of chicken stock powder.

2. At same time heat a frypan over medium heat, add oil and cook
sliced chicken in batches. Put each batch into a bowl. When finished cook onions and carrots.

3. Transfer cooked onions and carrots and chicken to cooked rice. Turn down heat a little. Add sambal oelek, peeled prawns, tomatoes, soy
sauce cucumber and wombok. Stir every so often.

4. To other frypan add some oil and put in egg mixture. When cooked
cut up and put half into rice mixture., Reserve half for plate.

5. Add the rice, wombok and tomato to the wok and stir-fry for 2
minutes. Add the soy sauce and stir-fry for 1-2 minutes. Add half the omelette. Toss to combine. Divide among serving bowls. Top with cucumber and remaining omelette to serve.

I found a magazine version of this recipe, about 5 years old Family Circle.

Nasi Goreng

Serves 4

80ml peanut oil
5 spring onions, thinly sliced
2 cloves garlic, crushed
1 chicken breast, thinly sliced
2 cups shredded cabbage
1-2 tablespoons sambal olek
1 teaspoon paprika
1 tablespoon soy sauce
3 eggs, lightly beaten
4 cups cold cooked long grain rice

garnishes optional: sliced chillies, coriander sprigs, crispy fried shallts, sliced cucumber, lime wedges, peanuts, chopped tomatoes.

Beef Sausage Minestrone Soup

This is adapted from a chorizo recipe. We accidently used them up and had just normal sausages that you throw on the Barbie. This is probably the best minestrone I have had. Some in the end put me off minestrone. There is something about it. Maybe it is the tomato paste. This one doesn't need it. My husband used sumac, a favourite spice of mine. None of this spice combination makes you notice the spices, but at the same time it doesn't taste like boring carrot and celery. Make sense? I don't think it needed parmesan.

Sausage Minestrone

Ingredients (serves 6)
* 2 tablespoons olive oil
* 2 med- large brown onion, diced
* ½ tsp sumac
* ½ tsp oregano
* 1 ½ tsp hot paprika
* 1 tsp salt
* 4 garlic cloves, chopped
* 1 tsp chopped dried chilli
* 8 sausages, chopped
* 2 large carrot, peeled, diced
* 3 sticks celery, diced
* 400g can diced tomatoes
* 6 cups water
* 6 tsp chicken stock powder
* 1 1/4 cups dried small pasta shapes, such as spirali , ricini, broken penne (I suggest macaroni)
* 1/2 cup frozen peas
* 400g can cannellini beans, rinsed, drained
* 1/4 cup flat-leaf parsley leaves, chopped
* grated parmesan cheese and crusty bread, to serve

Method
1. Heat oil in a large saucepan over medium-high heat. Cook sausages, when nearly fully cooked, slice thinly and then put back into pan. Add spices and continue to cook.

2. Add onion, when nearly cooked then add carrots, celery and garlic. Cook, stirring often, until well cooked. Add stock powder.

3. Stir in tomatoes and water (boiling) Bring to the boil. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is just tender. If peas frozen can add soon.

4. Stir in peas, beans and parsley. Simmer for 7 minutes or until beans are warmed through. Season with salt and pepper.

5. Ladle soup into warmed bowls. Sprinkle with parmesan. Serve with crusty bread.

Chorizo & Silverbeet, Carrot & Potato Soup

We had this tonight. The original didn't have carrots or silverbeet stalks and was one of the few recipes we could use at times. I am so glad my husband found a way to modify it. It has gone from just bearable to really nice.

Chorizo and Vegetable soup

Ingredients (serves 6)
* 1 tbs olive oil
* 1 onion, roughly chopped
* 4 garlic cloves, chopped
* 3 or 4 carrots qtrd and chopped
* 4 chorizo sausages, sliced
* 4 tsp chicken stock powder
* 1.5L water
* 800g potatoes, peeled, cut into 2cm chunks
* 1 bunch silverbeet, trimmed, leaves sliced and stalks chopped finely
* Crusty bread, to serve

Method
1. Heat oil in a large saucepan on medium high heat. Cook chorizo until cooked, then slice and put back into saucepan.
2. Add onion cook till soft, add garlic potatoes, carrots and cook for about 10 mins.
3. Add stock powder and 1 tsp salt.
4. Then add boiling water (from jug). Add silver beet stalks, cook 5 mins.
5. Add chopped leaves and cook until wilted, 3 or 4 mins.
6. Serve with crusty bread or buttered toast.

Adzuki Bean & Pumpkin Recipe

Had this last night, we were really impressed.

Adzuki Bean & Pumpkin Soup Recipe

2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon (dried) coriander
2 tsp hot paprika
2 teaspoons fine grain sea salt
2 medium-large onions
8 cloves garlic, sliced thinly
4 cups butternut pumpkin, peeled and cut into 1/4-inch dice (1 kg)
3 tsp veg stock powder
5 - 6 cups water, (cover pumpkin and beans)
5 whole canned tomatoes, chopped (2 cans whole peeled)
4 cups pre-soaked adzuki beans (overnight).
coriander chopped

Method

Heat the oil in a large pot over medium heat. Add the onions and saute until they start to go translucent. Add the cinnamon, coriander, paprika and salt and saute for a minute or two - until aromatic. Add the garlic, cook. Then add butternut squash, cooking for about 5 mins, stir well, and then add beans and tomatoes. Cover with just enough water (plus stock powder). Increase the heat to bring to a boil, and once boiling, reduce heat,cover, and simmer, until the squash begins to soften – 15-20 minutes. Once the pumpkin has softened, use a potato masher and break up the pumpkin pieces and whole tomatoes as well.

Cook for about 1 hour in total.

Serve sprinkled with the coriander.
Serves about 8.

Adapted from this recipe.

Cheap Soup Recipe

This recipe needs minimal vegetables, only red chillies and fresh coriander. Yes, yuk. But sometimes in just the right recipe it is nice. I haven't tried this yet. But as I am still after very cheap meals often, this is worth putting here to use later.

Don't freak out about the title (I did) it is just normal Australian soup mix.


Spiced Coriander, Lentil & Barley Soup

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon ghee
6 cloves garlic, crushed
2 fresh small red thai chillies, chopped finely
1 1/4 cups (250g) soup mix
1 litre (4 cups) chicken stock
3 1/2 cups (875ml) water
1 cup coarsely chopped fresh coriander
1/3 cup (95g) greek-style yoghurt
1 tablespoon mango chutney

Dry-fry seeds in large saucepan, stirring, until fragrant. Using pestle ad mortar, crush seeds.

Melt ghee in same pan, cook crushed seeds, garlic, and chilli, stirring, 5 minutes.

Add soup mix, stock and the water to pan; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 1 hour. Cool 15 minutes.

Blend or process half the soup, in batches, until smooth. Return pureed soup to pan with unprocessed soup; stir over medium heat until hot. Remove from heat; stir in coriander.

Serve soup topped with yoghurt and chutney.

Serves 4.

p13 AWW Smart Food (Budget Recipes)

Edited to say: I really liked it. In the end we only had Italian soup mix, and my husband put in extra barley. We just had yoghurt to serve it with in the middle.

Broad Bean Recipe

This recipe is absolutely beautiful. The broad beans are not that noticeable, actually it took me awhile to remember they were there.

Salmon and Broad Bean Bake

Ingredients (serves 6)
* 500g dried tortiglioni pasta (penne)
* 500g frozen broad beans
* 25g butter
* 1 medium brown onion, finely chopped
* 4 tablespoons plain flour
* Enough milk to make semi thick sauce
* 1/2 cup reduced-fat thickened cream
* 1 large red capsicum, finely chopped
* 1 cup grated reduced-fat tasty cheese
* 415g can pink salmon, drained, flaked

Method
1. Grease a 5cm-deep, 22cm x 27cm (base) baking dish.
Cook pasta in a saucepan of boiling, salted water,
following packet directions, until just tender. Drain.
Drizzle with olive oil. Transfer to a bowl.

2. Meanwhile, microwave beans in a covered bowl.
¼ cup water. 6 mins on high.

3. Use frypan and onion. Cook, stirring, for 2 to
3 minutes or until softened. Add capsicum cook until
soft. Remove from pan set aside.

4. Add flour, then enough oil to make semi runny.
Cook, stirring, for 1 to 2 minutes or until mixture
bubbles. Gradually stir in milk and cream, stirring
with whisk continuously. Heat on low until cooked,
add more milk if too thick. Stir in capsicum, onions
and one-third of the cheese. Cook, stirring, for
2 minutes or until melted and smooth. Season with
1 tsp salt and about ½ tsp pepper.

5. Add to white sauce mixture, beans and salmon,
then to pasta. Stir to combine. Transfer to prepared
dish. Sprinkle with remaining cheese.

6. Put in 180 C oven for 20 minutes or until golden.

7. Stand for 5 minutes. Serve.

Adapted from: Salmon & Broad Bean Bake

Ham Steak Recipe

This is good for one of the hampers from Chrisco, Hamper King or Castle. I know I have ended up with ham steaks and hash browns before.

Grilled Ham Steaks with Corn & Gherkin Salad

DIY Idea Toss baby rocket or spinach leaves into salad.
Try adding frozen peas (thawed) and finely chopped clery to salad.
Serves 4.

4 frozen hash browns
1 tablespoon vegetable oil
4 ham steaks
1 lebanese cucumber, finely chopped
420g can corn kernels, drained
6 gerkins, finely chopped
1 medium red capsicum, finely chopped
1/2 cup grated tasty cheese
2 tablespoons chopped flat-leaf parsley
1/3 cup egg mayonnaise

Preheat oven to 220 degrees Celcius or 200 fan forced. Line a baking tray with baking paper. Place hash browns in a single layer, on prepared tray. Bake for 12-15 minutes or until brown, turning over halfwaythrough cooking.

Meanwhile, heat oil a large frying pan over moderate heat. Add ham, cook for 2-3 minutes each side or until golden.

Combine cucumber, corn, gherkin, capsicum, cheese and parsley in a large bowl. Add mayonnaise, stir until combined. Season with salt and pepper. Place ham on serving plates. Serve topped with salad and hash brown.

From recipes+ December 2010