Showing posts with label LOVE. Show all posts

Beef & Cabbage Stir Fry

11:44 AM

I'm a real wok kind of girl - I love cooking with it and it always seems to end in delicious results! So imagine my devastation a few weeks ago when my el-cheapo wok broke :-( But - there's a happy ending - www.kitchenwaredirect.com.au to the rescue! This wonderful company saved the day and provided me with this shiny new wok, and I'm in love.

I started out using an electric wok, but since getting a gas stovetop, have enjoyed using a stovetop one, but have opted for the cheaper ones. Well, this step up has blown my socks off! It is huge, non-stick (and this non-stick actually means non-stick!), it's dishwasher safe (LOVE!) and cooks superbly.

In the last week that I've had my new wok, I've used it to make: a stir fry, chow mein, caramelised onion jam, a chickpea and vegetable curry and spaghetti bolognese. Let's just say, I have a new best friend! Thankyou Kitchenware Direct! (And I hope you enjoy the step-by-step photos!)

Anyway, onto today's recipe - this one came from www.taste.com.au. It's a weeknight winner - quick and easy and the kids ate it all. It came in at just 260 calories per serve for 4 serves, but I ended up getting 5 serves out of it, so it was even less than that, but really filling at the same time.  And what did Liam & Robbie think?  Check out the Family Show Taste Test below!

Ingredients
olive oil spray
1 onion, finely chopped
3 sticks celery, finely diced
400g lean beef mince or pork mince
45g packet chicken noodle soup
1/2 cup long-grain rice, raw
1 tablespoon curry powder
2 cups chicken stock
1 cup water
1/2 chinese cabbage, finely shredded

Method
Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes.

Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.


Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately.


And how did Liam & Robbie rate it?  Listen to the Family Show Taste Test here:

I'm a real wok kind of girl - I love cooking with it and it always seems to end in delicious results! So imagine my devastation a few weeks ago when my el-cheapo wok broke :-( But - there's a happy ending - www.kitchenwaredirect.com.au to the rescue! This wonderful company saved the day and provided me with this shiny new wok, and I'm in love.

I started out using an electric wok, but since getting a gas stovetop, have enjoyed using a stovetop one, but have opted for the cheaper ones. Well, this step up has blown my socks off! It is huge, non-stick (and this non-stick actually means non-stick!), it's dishwasher safe (LOVE!) and cooks superbly.

In the last week that I've had my new wok, I've used it to make: a stir fry, chow mein, caramelised onion jam, a chickpea and vegetable curry and spaghetti bolognese. Let's just say, I have a new best friend! Thankyou Kitchenware Direct! (And I hope you enjoy the step-by-step photos!)

Anyway, onto today's recipe - this one came from www.taste.com.au. It's a weeknight winner - quick and easy and the kids ate it all. It came in at just 260 calories per serve for 4 serves, but I ended up getting 5 serves out of it, so it was even less than that, but really filling at the same time.  And what did Liam & Robbie think?  Check out the Family Show Taste Test below!

Ingredients
olive oil spray
1 onion, finely chopped
3 sticks celery, finely diced
400g lean beef mince or pork mince
45g packet chicken noodle soup
1/2 cup long-grain rice, raw
1 tablespoon curry powder
2 cups chicken stock
1 cup water
1/2 chinese cabbage, finely shredded

Method
Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes.

Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.


Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately.


And how did Liam & Robbie rate it?  Listen to the Family Show Taste Test here:

Sweet & Sour Meatballs

1:46 PM

This recipe came from a book called "A Generous Helping", which is an ABC publication that came out post-floods last year.  I decided to try this one and it was super tasty - sweet and sour really is a winning flavour combo!  I'm never very good at meatballs, they always seem to fall apart on me.  These ones were not too bad, but I did have a few crumble!  Most importantly, kids LOVE meatballs and it's a great way to get lots of veges in.  The rice adds a bit of crunch and texture - although I was a little confused as to whether the rice should have been pre-cooked - can anyone shed some light?  Hubby thought it was just fine raw, so I'm happy to leave it like that!  This serves 4 and comes in at 325 calories per serve.  The original recipe suggests serving with spaghetti, but I didn't find it necessary.

Ingredients
Meatballs
500g lean beef mince
50g brown rice
1 onion, grated
1 carrot, grated
2 eggs, lightly beaten
1 tablespoon parsley, finely chopped
1 clove garlic, crushed
salt and pepper
olive oil spray

Sauce
400g tin tomato soup
1/4 cup cider vinegar
1 1/2 tablespoons brown sugar
3 stalks celery, finely chopped
1 capsicum, finely chopped

Method
Combine all of the meatball ingredients (except oil) in a bowl and form into small balls.  Heat oil in a large frying pan and saute until browned on all sides - this may need to be done in batches.

For the sauce, combine all ingredients in a saucepan and simmer, covered, for 20 minutes.  Remove cover and simmer a further 5 minutes.  Add the meatballs to the sauce and heat through before serving.

This recipe came from a book called "A Generous Helping", which is an ABC publication that came out post-floods last year.  I decided to try this one and it was super tasty - sweet and sour really is a winning flavour combo!  I'm never very good at meatballs, they always seem to fall apart on me.  These ones were not too bad, but I did have a few crumble!  Most importantly, kids LOVE meatballs and it's a great way to get lots of veges in.  The rice adds a bit of crunch and texture - although I was a little confused as to whether the rice should have been pre-cooked - can anyone shed some light?  Hubby thought it was just fine raw, so I'm happy to leave it like that!  This serves 4 and comes in at 325 calories per serve.  The original recipe suggests serving with spaghetti, but I didn't find it necessary.

Ingredients
Meatballs
500g lean beef mince
50g brown rice
1 onion, grated
1 carrot, grated
2 eggs, lightly beaten
1 tablespoon parsley, finely chopped
1 clove garlic, crushed
salt and pepper
olive oil spray

Sauce
400g tin tomato soup
1/4 cup cider vinegar
1 1/2 tablespoons brown sugar
3 stalks celery, finely chopped
1 capsicum, finely chopped

Method
Combine all of the meatball ingredients (except oil) in a bowl and form into small balls.  Heat oil in a large frying pan and saute until browned on all sides - this may need to be done in batches.

For the sauce, combine all ingredients in a saucepan and simmer, covered, for 20 minutes.  Remove cover and simmer a further 5 minutes.  Add the meatballs to the sauce and heat through before serving.
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