Tag Archives: vegetables

Smashed and Roasted Jacket Potatoes

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smashed and roasted jacket potatoes

potato toppings

Whether you need a cheap meal for a crowd, or a slack dinner at home or an easy way to satisfy a Zambrero’s-type craving, these yummy Mexican style jacket potatoes are a great choice. They’re wonderful for satisfying other catering needs too: they can easily be served as vegetarian and are wonderfully gluten free too. Cheap to make, easy to whack together and super yummy, 8 of these fat babies with the ingredients pictured cost less than $10 to make and serves 6 people.

  • 8 large and clean roasting potatoes
  • 300g streaky bacon, chopped finely
  • 4 shallots, chopped finely
  • 1 lebanese cucumber chopped finely
  • 2 roma tomatoes, chopped finely
  • 1 can corn kernels, drained
  • small tub sour cream
  • 200g grated cheese
  • 1 red or green capsicum, chopped finely
  1. Preheat oven to 200 degrees. Prick potatoes all over and par-boil in a large pot of water until soft, (the time this takes will depend on the size of potatoes), drain water.
  2. Place each potato inside a large roasting dish, and using a potato masher, press down gently but firmly on each one until it squashes/smashes nicely. Cover in spray oil and what in the oven until golden, about 20 minutes.
  3. Organise whatever toppings you’ve decided on – chop and fry bacon and quickly chop up vegetables of choice.
  4. Take all ingredients to the table and allow friends and family to assemble their potatoes as desired.
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Chilli Beef & Bean Pasta Bake

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Oh my goodness life is busy at the moment. My five year old has started school and there’s so much to get my head around (news, library books, computers, home readers, buddies, making friends at the school gate, getting out the door on time and the endless cycle of making lunches – I could go on). The uni year which has been amping up began to reach one of its crescendoes with O week which started today (exciting times!). There’s been lots of slack dinners lately but thankfully my friend Belinda shared this recipe with me and it lasted us three nights in a row – economical on both time and money. And it’s a sensational tasting dish too. This mexican beef and pasta bake was scoffed down by my kids (perhaps because it wasn’t Weet-bix?) and us grown ups loved it just as much. And don’t worry, it’s not hot in the spicy sense at all. The pictures above represent a double quantity and using those listed below this dish will set you back between $10-12. Serves 6. Thanks Belinda – this one’s already part of our family.

  • 200g spiral pasta
  • 1 tablespoon olive oil
  • 1 brown onion
  • 1 red capsicum
  • 400g beef mince
  • 2 garlic cloves, crushed
  • 30g packet Taco Spice Mix (generic is fine)
  • 1/2 cup water
  • 400g can diced tomatoes (generic is fine)
  • 2 zucchinis, chopped
  • 400g can red kidney beans, drained (generic is fine)
  • 310g can corn kernels, drained (generic is fine)
  • 1/2 cup grated cheese
  1. Preheat oven to 180 degrees or 160 degrees fan-forced. Lightly spray a 2L oven-proof dish with oil. Cook pasta in a large saucepan of boiling salted water until just tender. Drain.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring for 5 minutes until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Stir in taco spice mix and cook, stirring for 1 minute. Add tomatoes, zucchini and 1/2 cup water and bring to the boil. Reduce heat and simmer, uncovered for 5 minutes or until zucchini is just tender and mixture has thickened. Add pasta, beans, corn and mix to combine.
  4. Combine mixture into prepared dish, sprinkle with cheese and bake for 20 minutes or until cheese is golden.