Easy Lo Mein

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Serves 4 - 6

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250g chicken breast, thinly sliced (optional)
500g fresh lo mein egg noodles
1 tablespoon oil
1 clove garlic, minced
1 - 2 cups mushrooms, sliced
3 - 4 cups cabbage, shredded
1 red capsicum, sliced thinly
1 carrot, sliced thinly
2 spring onions, finely sliced
2 cups bean sprouts
1 - 2 red chillies, finely sliced (optional)

For the sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon chilli flakes, or more, to taste


Do This -

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chilli flakes; set aside.
• Cook egg noodles according to package instructions; drain well.
• Heat oil in a wok add oil and stir fry chicken until opaque, remove from pan.
• Add garlic, mushrooms, cabbage, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spring onions and sprouts.
• Return chicken, stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

Avocado Salsa

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avocado
red onion
cherry tomatoes
capsicum
canned corn
chilli
fresh coriander
lime juice
red wine vinegar
tabasco sauce
salt & pepper


Do This -

1. Chop and mix ingredients together to taste.

Teriyaki Chicken & Hokkien Noodles

Serves 2

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1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

• Make the Teriyaki sauce and let cool.
• Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
• Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
• Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
• Remove chicken and place in a bowl.
• Stir fry vegetables for a few minutes.
• Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
• Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

Chorizo Chilli

Serves 2 - 4

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2 - 4 chorizo sausages, 1 per person (cooked and sliced)
1 can crushed tomatoes (garlic, chilli & coriander flavour)
1 can red kidney beans
2 tablespoons salsa
1 red onion, cut into thin wedges
1 teaspoon ground chilli


Do This -

• Fry chorizo and onions in a saucepan until onions are soft.
• Add salsa, kidney beans, tinned tomatoes and chilli powder. Simmer for 10 - 15 minutes.
• Season to taste.
• Serve with rice, pasta or microwaved potatoes and a green salad. Add a dollop of sour cream to the top of the chilli chorizo.

Chunky Beef with Beans and Chilli

From Taste.com.au

Serves 4

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1 tablespoon olive oil
400g can chopped tomatoes
300ml bottled chunky chargrilled salsa
500g lean beef stir-fry strips
2 tablespoons chopped fresh coriander
1 red capsicum, seeds removed, coarsely chopped
400g can red kidney beans, rinsed and drained
1 onion, sliced


Do This -

1. Heat oil in a large frying pan, add onion and red capsicum and cook over medium heat for 5 minutes or until golden. Add beef and cook, stirring, until browned.
2. Add salsa, tomatoes and kidney beans, and simmer for 10 minutes. Stir in coriander and season with salt and pepper.
3. Serve in bowls, topped with a generous dollop of yoghurt.

This recipe is from Taste.com.au... click here

Leftover Sausage Chilli

I had some leftover sausages from dinner last night and I was going to make my Sausage Pasta Bake for dinner tonight. But I just didn't feel like pasta. I'm trying to cut down on carbs. And I know rice is carbs too, but I always feel better after eating rice than I do after eating pasta...don't know why...

So I made this instead.


Serves 4

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• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 1 medium red capsicum, chopped
• 1 medium zucchini, quartered lengthways, chopped
• 2 teaspoons ground cumin seeds
• 2 teaspoons ground coriander seeds
• 1/4 teaspoon dried oregano leaves
• 1 beef stock cube
• 1/2 cup frozen corn kernels
• small jar of hot salsa (or mild if you prefer)
• can diced tomatoes
• can four bean mix, drained, rinsed
• 4 cooked thick beef sausages, thinly sliced
• Fresh coriander leaves, sour cream, avocado and steamed rice, to serve

Do This -

1. Heat oil in a frying pan over medium-high heat. Add onion, capsicum and zucchini. Cook, stirring, for 3 to 5 minutes or until vegetables are just tender. Add ground cumin, ground coriander and oregano. Cook, stirring, for 1 minute or until fragrant.
2. Stir in tomatoes, salsa and stock cube. Bring to a simmer. Add corn, beans and sausages. Simmer for 7 to 10 minutes or until sausages are heated through. Top with coriander, sour cream and avocado. Serve with rice.

Chilli Con Carne

Serves 2 - 3


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250g mince
1/2 medium onion
1 can diced tomatoes
1 can red Mexican Chilli beans
salt, pepper & chilli flakes to season
avocado or guacamole, sour cream and coriander or spring onions to serve


Do This -

1. Saute onion until soft.
2. Add mince and stir until browned.
3. Add tomatoes and can of beans.
4. Season to taste with salt, pepper & chilli flakes.
5. Mix well and simmer for 10 - 15 mins.
6. Serve with rice, pasta, tacos or jacket potatoes.
7. Add avocado or guacamole and  a dollop of sour cream on top.
8. Finish off with some fresh coriander or sliced spring onions.

This one is almost too easy, that's why I love it! :)

Pad Thai

This is a version of a recipe I found here.

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Serves 4

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250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.