An Aussie Take on Chilli

Food often brings with it fond memories. This dish certainly does for me. Whenever we eat it, which is at least once a week, it takes me back to my childhood Sundays. Sunday dinner in my home usually consisted of chilli and rice, or spaghetti. Both recipes were almost identical in nature (by removing the kidney beans and serving it with spaghetti noodles it became a spaghetti and meat sauce).

We called it chilli, but I am pretty sure that it doesn’t resemble many authentic chilli’s out there. But I love it and I am sticking with it.

I hope you enjoy it as much as I do.

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Chilli
By Tracy Maurer

Ingredients:

1 1/2 cups uncooked rice
500g (1lb) ground beef (mince)
1 onion chopped finely
1 clove garlic crushed
1 tablespoon tomato paste
1 400g (8oz) can crushed tomatoes
1 400g (8oz) can condensed tomato soup
1 400g (8oz) can kidney beans
1 cup grated cheese
A pinch or two of dried chilli powder (optional)

Method:

Fill a medium size saucepan halfway with water. Bring water to the boil. Add rice and stir for 1 minute. Bring back to boil, then remove pot from heat and place lid on saucepan. Let stand with lid on for 15 mins, or until rice has absorbed all the water and is cooked through.

In medium size frypan, cook on high heat ground beef until it is brown. Push mince to one side of frypan, and with the juices and oils remaining, brown the onion and garlic until they are soft. Add chilli powder if desired. Turn the heat down and add tomato paste. Stir it through the beef, onion and garlic. Add crushed tomatoes, soup and drained kidney beans – stir through. Bring meat sauce to the boil and then lower heat. Simmer for 5-10 mins, or until cooked through.

Rinse rice thoroughly with hot water. Drain well, spoon on to plate and serve meat sauce over the top. Sprinkle with grated cheese.

**The meat sauce can be served as a spaghetti sauce. Just leave out the kidney beans, and serve with spaghetti noodles instead of rice.

Printable Recipe:


Download Word Doc with colour image – Aussie Chilli with photo

Download Recipe without image
Download Word Doc without colour image – Aussie Chilli without photo

I am fast coming to the end of my recipe resources for Food Friday Missionary Meals, so if you have a recipe you would like to include here then please email me at macytraine1@hotmail.com, or leave a comment below. Remember, anything that is quick, easy, and tasty will fit the profile.

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Pasta Parmigiana

Pasta Parmigiana

Today’s recipe is an absolute favourite of mine. It was a recipe that I adapted a few years ago from some fancy magazine. There is nothing particularly fancy about it, but it is something very simple, light, tasty, and very easy to prepare. I will often use it as a last minute meal for the family, or if I am craving something really nice for lunch I will whip up a single serve of it.

If I am having it on my own, then I will add the chilly, as I love a bit of heat. But the rest of the family doesn’t, so I will omit that. The dish is still very tasty without it.

It only takes about 20 minutes to prepare…

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Pasta Parmigiana

Ingredients:

½ pkt thin spaghetti pasta – more if you need (the thinner they are, the quicker they cook)
1 onion or 2 spring onions finely chopped
1 clove garlic crushed (if you don’t have a garlic crush then peel the clove and with the flat
side of your knife lying on the clove smash the heel of you hand
down on it. Then slice it finely in strips one way and chop finely the
other way).
3-4 rashers of bacon sliced into thin 1” lengths (shaved ham can be used also)
1 ½ cups frozen peas
½ cup grated Parmesan cheese – best if it is freshly grated (but you can use
pre-grated cheese if you want).
Fresh chilly – seeded and chopped finely (Optional if you like some heat)
Olive oil
Salt and pepper to taste

Method:

Bring 1/2  pot of water to the boil. Add pasta to boiling water and stir them around with a fork for about 30 seconds (this stops noodles from sticking together). Boil until ready (about 10-15mins).

While you are waiting for the pasta to cook, you can prepare the rest of the ingredients.

In a medium frypan cook the bacon strips for about 3 minutes. You can add a bit of olive oil to this if the bacon is lean. Add chopped onion, crushed garlic, and chilly to pan. Saute over medium heat with bacon for another couple of minutes.

At the same time place peas into a microwave bowl with a lid, or plastic wrap, on the top; microwave on high for about 3 minutes. Add peas to the bacon and onion mix. Cook for another minute or two.

Take frypan off the heat and wait till the pasta is finished.

Remove pasta from the boiling water once they are cooked. Rinse under hot water to clean off the starchy water. Drain the water off well. Place frypan with bacon, onion, garlic and peas back on the hotplate and throw the pasta on top. Heat for a minute or two to dry any water from the pasta.

Splash the pasta with a good amount of olive oil (about ¼ cup) and toss the pasta and other ingredients through. Heat through. Just before removing from the heat sprinkle ¾ of the Parmesan cheese on top and mix through. Season with salt and pepper to taste.

Serve and sprinkle remaining cheese on top.

If you have any recipes that you would like to share with MMM, then email me at macytraine1@hotmail.com

Printable Recipe:


Download Word Doc with colour image – Pasta Parmigiana with photo


Download Word Doc without colour image – Pasta Parmigiana without photo

Beef and Sweet Potato Burgers

Beef and Sweet Potato Burger

I feel really privileged to share this recipe today, as it comes from my good friend Naomi. Some of you may know her from her highly successful blog Seven CherubsShe is the mother of seven very cute kids, and she blogs about her adventures in that department.

Naomi is an extremely talented writer who, over the last few years, has managed to build her readership to an enviable size. I have discovered she is very organised, and has some really great ideas on how to run a happy and streamline household.

One of the most satisfying achievements of her online presence, and I am sure she would agree, was organising an online fundraising campaign for a close friend who lost both a son and her husband within 4 months of each other. Naomi single handedly raised almost $45,000 for her friend. An achievement that she should be very proud of. 

This recipe comes from her blog and is really scrumptious.

My kitchen became a testing ground this week, and I had several missionary aged girls around to give me their verdict. Result?…top of the list of our most favourite homemade burgers. The sweet potato adds such a rich full flavour to the meat. I don’t think I can ever make another burger without it.

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Beef and Sweet Potato Burgers

Serves: 4, or 2 very hungry missionaries
Preparation time: 10 mins (prepare the mix and patties before you leave home in the morning, place them in the fridge, and they will be ready to cook when you get home).
Cooking time: 20 mins

Ingredients:

350g (12oz) orange sweet potato, peeled, cut into 2cm pieces
1 garlic clove, crushed
400g (14oz) lean beef mince
2 tsp chopped flat-leaf parsley
1 zucchini, grated
2 tbsp olive oil
4 mediums sized mixed grain rolls
1 avocado, mashed
Sliced tomato, cucumber ribbons, soft lettuce and sliced red onion to serve
Beetroot slices (optional)

Method:

  1. Steam or boil sweet potato until tender. Mash. Combine with garlic, beef mince, parsley and zucchini. Form into 4 patties.
  2. Heat large non-stick frying pan. Add oil and heat. Cook patties over medium heat for 3-4 minutes on each side or until cooked. Keep warm.
  3. Halve the rolls and spread with mashed avocado. Top with patties, tomato, cucumber, beetroot, lettuce and sliced red onion.

N.B.
Take care not to overload the mix with sweet potato as it can make it very soft and difficult to keep its shape when cooking and eating. For this reason, I would suggest that you stick to making smaller patties and have two medium sized burgers, rather than a single larger one.

If you find the patties are too soft and they break up when cooked then next time add some fresh breadcrumbs and an egg to the mix to help it bind.

I added the beetroot to the ingredients list (it wasn’t part of Naomi’s original recipe) because here in Australia we rarely have a burger without it. So I urge you to try it at least once.

While I still have several recipes to share over the next few weeks, I invite you to send me any that you may have. Please email me at macytraine1@hotmail.com

Printable Recipe:


Download Word Doc with colour image – Beef and Sweet Potato Burgers


Download Word Doc without colour image – Beef and Sweet Potato Burgers

Taco Rice Salad…Ole’

This weeks ‘Food Friday‘ Recipes come from two good friends of mine. Firstly, the Taco Rice Salad was shared by Nadia. She and I worked together in the Primary Organisation quite a few years ago. I loved working beside her and I learnt a lot from her. We have managed to keep in contact over the years.

Nadia is a pretty good cook, and I have used a number of recipes that she has shared in the past. This is just one of those many great recipes.

The Guacamole recipe is compliments of Alisa. Alisa, who hales from Utah, is currently living here in New Zealand with her husband and three small children. She was raised in LA, and managed to learn a lot about traditional mexican food (LA style). 

Alisa is a blogger like me, so if you are interested then you should have a look at Rusted Sun. It is here that she documents some of their experiences in New Zealand.

Both these recipes were tried and tested by our family this week and it was a bitter battle for the leftovers. These recipes definitely fit into the framework of quick, simple, inexpensive and, of course, delicious.

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Taco Rice Salad
Serves 2-4 

Ingredients:

1 taco mix sachet
1 pkt corn chips
1 cup rice
4-5 lettuce leaves  (more if you want)
3-4 tomatoes chopped (more if you want)
1-2 cups cheese
Sour cream
Guacamole – (see recipe below)
1 jar salsa – can be homemade, or bought
500g (1 lb) mince beef (ground beef)

Method:

Place rice into 2-3 inches of boiling water. Stir with a fork for 30 seconds, to stop the rice sticking together. Bring back to the boil. Take pot off the heat, put the lid on and let it sit for about 15 minutes (the rice will absorb the hot water and cook through in this time).

Prepare guacomole (see recipe below), and place in the fridge.

Place ground beef into a small fry pan and cook till brown. Add taco seasoning and ¼ cup water. Stir until it thickens and boils. Remove from heat.

Chop up lettuce and tomato. Grate cheese.

Layer Order:

Place rice on the bottom, taco meat mix, cheese, lettuce, tomato, sour cream, guacamole, salsa, and top with corn chips.

Guacamole

Ingredients:

1 avocado – peeled, pitted, and mashed
Juice of 1 lime
1/3 teaspoon salt
1/4 cup diced onion – red onion is nicest
1 tablespoon chopped fresh cilantro (coriander)
1 roma (plum) tomato , diced
1/2 teaspoon minced garlic
1 pinch cayenne pepper (optional)

Method:

In medium bowl, mash together the avocado, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in pepper. Refrigerate till ready to use.

Printable Recipes:


PDF File
with colour image – Taco Rice Salad

 


PDF File
without colour image – Taco Rice Salad 2

 

**Do you have any recipes that are similar, or that would be good to add to our ‘Food Friday’ list? Please let me know by commenting below, or send me an email at macytraine1@hotmail.com