Recipe Sharing!
All the measurements are using Australian standard measures.
Here's a conversion chart for all my overseas friends.
MOROCCAN SAVOURY MINCE
From 'Simply Too Good To Be True #4'
Ingredients
cooking spray
500g lean lamb mince
1 tsp crushed garlic (I use the stuff in the jar because it keeps longer)
2 tsp Moroccan seasoning
1 tsp cinnamon
1 x 415g can chopped or crushed tomatoes (I use the ones with no added salt)
2 tsp chicken stock powder (I use salt reduced)
1 TBSP tomato paste (again, no added salt)
1/4 cup lemon juice
1 tsp grated lemon rind (I don't bother with this because I use bottled lemon juice)
1 x 400g can chickpeas, drained
1 cup peeled apple, diced (I use green apples like Granny Smiths or Golden Delicious)
3 TBSP chopped fresh mint (I use the stuff in a tube because it keeps longer)
1/2 cup water
1/8 tsp chilli powder (optional)
Method
Coat a large non-stick saucepan with cooking spray, saute mince until cooked. Drain liquid from mince. Add garlic, Moroccan seasoning and cinnamon, combine. Add all remaining ingredients to pot, stir well. Once boiled, simmer for 10 mins. Serve with rice, couscous or potato.
Serves 4 (although I often get closer to 6 or 7 serves out of it)
***
LENTIL & VEGETABLE SOUP
From Australian Healthy Food Guide Magazine, August 2006
Ingredients
375g red lentils
3 cups vegetable stock (I got reduced salt)
1 carrot, sliced
1 potato, peeled & diced
1 cup pumpkin, peeled & diced
1 cup sliced green beans
1 cup broccoli florets
1 cup sliced mushrooms
1 zucchini, sliced
2 tsp mixed herbs
2 TBSP curry powder
400g can diced tomatoes (I used no added salt)
1/4 cup light sour cream (I didn't use this at all, it's just to garnish)
Method
Place all ingredients (except sour cream) into rice cooker & stir. Cook for 1 hour, topping up with more water if necessary, stirring occasionally. Alternatively, you can do it in a large saucepan on the stove over a low heat, cooking for the same time but stirring more often. Serve with a spoon of light sour cream and a piece of grain toast. Or don't - I didn't.
Serves 6 (I got maybe 11 serves out of this, but I didn't use exact cup measures on the veggies, I just chucked in what I felt like)
Here's a conversion chart for all my overseas friends.
MOROCCAN SAVOURY MINCE
From 'Simply Too Good To Be True #4'
Ingredients
cooking spray
500g lean lamb mince
1 tsp crushed garlic (I use the stuff in the jar because it keeps longer)
2 tsp Moroccan seasoning
1 tsp cinnamon
1 x 415g can chopped or crushed tomatoes (I use the ones with no added salt)
2 tsp chicken stock powder (I use salt reduced)
1 TBSP tomato paste (again, no added salt)
1/4 cup lemon juice
1 tsp grated lemon rind (I don't bother with this because I use bottled lemon juice)
1 x 400g can chickpeas, drained
1 cup peeled apple, diced (I use green apples like Granny Smiths or Golden Delicious)
3 TBSP chopped fresh mint (I use the stuff in a tube because it keeps longer)
1/2 cup water
1/8 tsp chilli powder (optional)
Method
Coat a large non-stick saucepan with cooking spray, saute mince until cooked. Drain liquid from mince. Add garlic, Moroccan seasoning and cinnamon, combine. Add all remaining ingredients to pot, stir well. Once boiled, simmer for 10 mins. Serve with rice, couscous or potato.
Serves 4 (although I often get closer to 6 or 7 serves out of it)
***
LENTIL & VEGETABLE SOUP
From Australian Healthy Food Guide Magazine, August 2006
Ingredients
375g red lentils
3 cups vegetable stock (I got reduced salt)
1 carrot, sliced
1 potato, peeled & diced
1 cup pumpkin, peeled & diced
1 cup sliced green beans
1 cup broccoli florets
1 cup sliced mushrooms
1 zucchini, sliced
2 tsp mixed herbs
2 TBSP curry powder
400g can diced tomatoes (I used no added salt)
1/4 cup light sour cream (I didn't use this at all, it's just to garnish)
Method
Place all ingredients (except sour cream) into rice cooker & stir. Cook for 1 hour, topping up with more water if necessary, stirring occasionally. Alternatively, you can do it in a large saucepan on the stove over a low heat, cooking for the same time but stirring more often. Serve with a spoon of light sour cream and a piece of grain toast. Or don't - I didn't.
Serves 6 (I got maybe 11 serves out of this, but I didn't use exact cup measures on the veggies, I just chucked in what I felt like)