June 3, 2017 / Lyn Jones / 0 Comments
view-source:https://www.woolworths.com.au/Shop/Recipes/featured-recipes/dinner-made-easy?name=chilli-con-carne-soup&recipeId=4642
Serves 4
Ingredients
1 tbs olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp lemon pepper seasoning
½ tsp ground chilli
500g Heart Smart Beef Mince
700ml bottle passata sauce
4 cups chicken stock
400g can cherry tomatoes
420g can red kidney beans, drained, rinsed
1 cup frozen corn kernels
1. Heat oil in a large deep saucepan over medium heat. Add onion and garlic and cook 4 mins or until softened. Add cumin, coriander, lemon pepper and chilli. Cook 1 min. Add mince and cook, stirring with a wooden spoon to break up lumps, for 10 minutes. Add passata. Fill bottle with water. Reseal and shake. Pour into the saucepan with chicken stock and tomato. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is cooked through.
2. Add beans and corn to soup. Cook for 3 minutes or until heated through. Season with salt and pepper. Serve with avocado on toast and lime wedges on the side.
TIP:
This is a great standby to keep in the freezer. Freeze in small portions to make reheating faster.
June 3, 2017 / Lyn Jones / 0 Comments
4 Serves
https://www.woolworths.com.au/Shop/Recipes/fresh-magazine/fresh-weeknight-dinners?name=thai-beef-soup-with-basil-omelette-strips&recipeId=4703
Ingredients
1½ litres beef stock
2 garlic cloves, sliced
1 stick lemongrass, bruised
3cm piece ginger, peeled, thinly sliced
1 long red chilli, thinly sliced, plus extra to garnish
1 carrot, thinly shredded
2 sticks celery, thinly sliced
200g button mushrooms, quartered
100g rice stick noodles
2½ tbs lime juice
2 tbs fish sauce
1½ tbs brown sugar
300g beef eye fillet, thinly sliced
3 spring onions, diagonally sliced
½ cup basil leaves
2 eggs, for omelette strips
½ tsp sesame oil, for omelette strips
1 tbs vegetable oil, for omelette strips
1. Place stock into a large saucepan with garlic, lemongrass, ginger and chilli. Simmer 10 mins.
Add carrot, celery and mushroom and simmer for a further 10 minutes. Keep warm.
2. Meanwhile, cook noodles following the packet directions. Drain.
3. For omelette strips, whisk eggs with sesame oil. Season with salt and pepper.
4. Heat oil in a large non-stick frying pan over medium-high heat. Add half the egg mixture, swirl to coat pan. Cook for 1-2 minutes or until set. Flip over, cook for 30 seconds, then remove from pan and roll up. Repeat with remaining mixture. Cut into 1cm slices. Set aside.
5. Stir lime juice, fish sauce and sugar into stock. Add beef and cook for 2 minutes. Add spring onion and basil, reserving a little of each to garnish.
6. Divide noodles between bowls. Add soup, veg and meat. Top with omelette strips, extra chilli, basil and onion.
TIP:
Want to make this dish vegetarian? Replace the beef with cubes of tofu.