Jo's Classic Spaghetti Bolognaise

This is the way i do spag bol, which means loads of veg, and lentils/beans, not just meat.....

Ingredients
- 1.5 cans lentils or beans (today I used brown and puy lentils)
- 400g mince
- 1 onion, diced
- 3 cloves garlic, minced/finely chopped
- oil of your choice (today i used rice bran)
- 1 large carrot, grated
- other left over veg (eg: today I used 1 cup undressed slaw)
- 1 jar (approx 200g) tomato paste
- 1 can (approx 400g) mixed tomatoes (any type will do)
- 2 tsp dried oregano
- 1 tbsp worcester sauce
- 25ml simon gault beef or chicken stock mixed with 1/2 cup water
- salt & pepper to taste
- wholemeal spaghetti
- grated parmesan or cheddar

In a really big pot, saute the onion in oil for about 5min until translucent. Add garlic and saute another 5 min. Add the mince and saute on medium heat until browned. Add everything else and simmer for about 1 hour (1 hour is not necessary, but the longer the better). About 15 min before serving, cook up some wholemeal spaghetti.
Serve with the grated cheese.

Leftovers idea: heat the next day with a bit of chilli. Then serve in wholemeal wraps, toasted in the oven with sour cream, cheese, salsa, and coriander. Yum!

Coconut Turmeric Noodle Soup

This is a delicious, refreshing, and healthy autumy soup/laksa type dish. Limes seem to be cheap at the moment.

Ingredients:

1 tablespoon of olive oil

3 cloves of garlic, finely chopped

350 grams of chicken, tofu, cashews, or other protein, finely sliced

1/2 teaspoon of turmeric

1/2 a red chilli, deseeded and finely chopped

1/2 a can of coconut milk

3 cups of chicken stock

Juice of two limes

1 kaffir lime leaf, finely chopped (optional, if you don’t have access to any just add zest of one of the limes instead)

1 tablespoon of fish sauce

A few pieces pineapple (optional)

2 cakes of dried egg noodles, broken into pieces (get the authentic asian ones if you can rather than the ones in the 2 minute packs)

2 tablespoons of fresh coriander, chopped (optional)

2 spring onions, sliced

2 tablespoons of toasted coconut thread (optional for garnish)

Method:

In a deep frypan, heat the olive oil over a medium heat, add the garlic and saute for a minute. Turn the pan up to high, add the protein and brown quickly on both sides (about 2-3 minutes). Add the turmeric, chilli, coconut milk, chicken stock, fish sauce, lime juice and kaffir lime leaf. Turn the pan down to medium and simmer gently for 10 minutes. Add the pineapple and noodles, stir and simmer for another five minutes or until the noodles are soft. Add some boiling water if you feel you would like more liquid. Remove from the heat, stir in half the spring onion. Serve in bowls, garnish with the rest of the spring onion, the coriander and the coconut thread.

You could also add some extra veges towards the end of the cooking time such as brocolli, courgette.

Super Easy Healthy Noodle Soup

This is one of my go tos. Especially great after a long hike. Like today!

Serves 2

Ingredients
- 4 drumsticks
- 2pks udon noodles
- 1L chicken stock
- handful mushrooms (asian style is best)
- 2tsp grated ginger
- 1clove garlic
- 1tbsp soy sauce
- 1tbsp fish sauce
- handful spinach, silverbeet, or kale
- 1carrot, julienned
- seaweed

Method
Fry the garlic and ginger slightly. Add chicken stock and all other ingredients except for the greens and noodles and simmer until chicken is cooked. (35 min).

Add the greens and noodles about 10min before the end.

Enjoy. ;)