Lately its been quite crisp and the wintery weather has made me feel like warm food.
Last month I posted a mexican bowl as some of you will remember. I probably make this about once a month but the mixture lasts awhile if you add a couple of beans and other extras to it. It freezes nicely too which is handy when you have a mid week work disaster and can’t cook, just get it out and defrost it. This recipe is a healthy source of protein and iron, and the addition of the legumes, rice or vegetables plus salad provides a valuable source of fibre.
1 pack of lean, reduced fat/heart healthy mince, about 600gms
1 tin of red kidney beans, or black beans, drained and rinsed
1 white onion, diced
1 Mexican seasoning mix (or if you don’t have any or don’t want to buy it, you can use a mix of paprika, cumin and chilli powder, I would use equal parts cumin and paprika and a small amount of the chilli powder)
2 tomatoes, chopped
2 Tablespoons water
Gently cook the onion until soft. Add in the seasoning mix or herbs and the mince. Cook mixture until brown. Add in the tomatoes and water and simmer..
To Serve – my favourite suggestions
- bake a plain potato – leave the skin on and make a cross mark in the top. Heat in the microwave or oven it if you have time – when cooked, top with some cheese and the mix. Enjoy. You could also use a sweet potato cut in half, with some of it scooped out – like a souped up potato skin. Alternatively, you could get a large courgette – halve it lengthwise and scoop out a small canal in the middle – add the mix, top with vegetables of your choice and add some grated cheese – and bake in a 180deg oven for 15 mins.
- in a small bowl place a cup of cooked brown rice. top with 1/2 cup of the mince mix, and about 1 tablespoon of chopped tomatoes, shredded lettuce, 1 tablespoon of rinsed and drained corn kernels, coriander leaves, grated tasty cheese and a generous dollop of natural yoghurt. Top with sriracha sauce.
- Make nachos – but especially serve the mince with corn chips and a freshly made guacamole – take one ripe avo and mash it with a squeeze of lime, chilli flakes, and a tablespoon of finely chopped red onion -assemble and serve. Enjoy with friends!
For more recipes including a lasagne recipe from the Womens Weekly NZ site click Here or the Foodtolove.com.au site Here