Hilary's Chow Mein

My friend Hilary makes this, just like her Mum did and my family all love it - so now I make it too. Its quick and easy and because I always have mince in the freezer I can have most of the ingredients on hand. Add whatever vegies you like, but the cabbage is essential. The picture below is of the chicken version.

This is a good recipe to cook for another family in need, just cook double, put half in a container and give it to them with one of those packets of instant microwave rice.

Chow Mein
serves 4
500g Beef or Chicken Mince
1 onion, diced
1-2 tsp curry powder
1 packet Chicken Noodle Soup
1/4 head of cabbage (normal or chinese), sliced in 5mm strips
Other vegetables - carrot (grated or chopped), beans, mushrooms, corn
Rice to serve

In a large frypan over medium heat fry onion (and carrot if using) with a little oil until soft. Add mince and break up as it browns. Drain excess oil if necessary. Add curry powder and cook briefly.

Add soup packet and 2 C water and bring to the boil. Simmer for 15 minutes or so, until  cooked and thickened. Add cabbage and any other vegetables and cook for another minute until tender (some people throw it all in with the water, but I am not a fan of soggy vegies).

Serve with rice. Also tastes great the next day on toast!

Loving my slow cooker and Taco Soup

I recently got my first slow cooker and am loving it and trying to use it as much as possible. It really helps with the crazy predinner hour and even more on work days when little Ava walks in the door at 5pm, points to her chair and says "dinner".

I have found a great blog for recipes called A Year of Slow Cooking. Steph, the writer, really did cook with the slow cooker everyday for a year. I think most of the recipes are gluten-free too. Although of course you can substitute normal flour.

Two nights ago I made her Taco Soup, I suppose it is like a version of chilli con carne. I made mine without mince, as we had leftover roast chicken which I added when serving. My soup didnt turn out very soup like, but that was fine.  It was a tasty mix of tinned tomatoes, corn, beans and taco seasoning. Chris, who doesn't like beans, actually quite enjoyed it!

Here is the recipe adapted for ingredients available in Australia. I didnt put mince in mine as I had left over roast chicken that I chopped and sprinkled over when serving.

Australian Slow Cooker Taco Soup

1 can kidney beans
1 can mexe beans by Old El Paso (the recipe calls for pinto beans, these are chilli pinto beans) or cannelini beans or black beans if you dont want the spice
1 can corn
1 large + 1 small can diced tomatoes
1 packet taco seasoning (the original recipe used 1/2 packet but this wasnt enough)
500g beef mince (optional - I didnt use it)
To serve: grated cheese,sour cream, avocado, jalapeno chillies from the jar (especially good if you have made this mild for the kids)
Crisp tortillas or corn chips

Brown meat if you are going to use it. Drain fat and add to slow cooker.
Sprinkle taco seasoning packet on top of meat.
Drain and rinse the kidney beans and add.
Add the entire contents of the mexe beans, corn and tomato cans.
Stir.
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of grated cheese, a dollop of sour cream, avocado, jalapeno (for the adults). I crisped tortillas in the oven and broke them up over the soup, but you could have them soft or use corn chips.
Enjoy!