Shredded Beef Soft Tacos

I found this recipe online about 10 years ago when I was first living in Australia ad was starving for Mexican food. It is seriously yummy!

1-1/2 pounds (750g) top sirloin steak or flank/skirt steak
3 cups chopped yellow onions
1 cup chopped green bell pepper
1/4 cup dry red wine
1/2 cup low-sodium ketchup (or tomato sauce, as called in Australia)
2T cider vinegar
6 cloves garlic, minced or 1T bottled minced garlic
2 tsp beef bouillion granules
2 bay leaves
1 tsp ground cumin, divided
1/2 tsp red hot pepper sauce
1/4 tsp pepper
1 tsp brown sugar
8 flour tortillas, sour cream, shredded cheese, salsa and any other toppings you like, to serve

1. Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon, bay leaves, 1/2 tsp cumin, hot pepper sauce & pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 8-9 hours, or until meat is tender.

2. Shred meat using two forks, and return to slow cooker. Remove and discard bay leaves. Add 1/2 tsp cumin and sugar - let mixture stand on low heat for 1 hour to allow flavors to blend.

3. Get out your tortillas, heat them (microwave or wrapped in foil in the oven). Spoon meat mixture into tortilla. Top how you like and enjoy.

Warning: these tend to be a bit messy - the drip a lot of juice - so be careful! Also freeze wonderfully and are usually better later as the flavors have more time to mix together.

Cheesy Corn & Potato Chowder

I got this wonderful recipe from Mary Ostyn's book "Family Feasts for $75 a Week". I tend to bake 1-2 chicken breasts whilst I'm cooking this on the stove, shred the chicken and throw it in at the very end. So I guess you could call mine Cheesy Corn, Potato and Chicken Chowder.

1/2 pound sliced bacon, cut into 1/2-inch pieces
1 onion, minced or finely diced
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 tsp dried thyme
2 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth
4 medium-sized russet potatoes, peeled and cut into bite-sized cubes
1 cup frozen (thawed) or canned (drained) corn kernels
2 cups milk
1 cup shredded Cheddar cheese

1. Cook bacon in a soup pot until nicely browned. Using a fork or slotted spoon, remove bacon bits from pan, leaving drippings in pan

2. Add onion, celery, garlic, thyme, parsley, salt & pepper; cook, stirring frequently, 2 to 3 minutes. Sprinkle flour into pan; stir well. Gradually whisk in broth. Stir in potatoes; cook 15 minutes over medium to low heat, stirring occasionally.

3. Add corn and milk; simmer 10 more minutes. Add cheese and stir until cheese is melted. Ladle into individual bowls & serve topped with crumbled bacon.

Serves 6. Highly recommend serving in small individual bread bowls.

Variation: To make Clam Chowder, omit corn, substitute half of milk with heavy cream, and add 1 cup canned chopped clams.

Olive Oil Granola

This wonderful toasted granola recipe was posted by my good friend, Nic, on her new blog equilibre.com.au. I make a double batch of this and store it in air-tight containers; it lasts for weeks and weeks, and is especially yummy on natural yogurt with berries!

3 cups old-fashioned rolled oats
1 1/2 cups mixed nuts of your choice (pistachios, pecans, slivered almonds, walnuts...)
1 cup mixed raw pumpkin seeds (pepitas), sunflower seeds & sesame seeds
1 cup shredded coconut
3/4 cup pure maple syrup (NOT the imitation stuff)
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamon

Preheat oven to 320F (160C).

In a large bowl, combine oats, nuts, seeds, coconut, maple syrup, olive oil, brown sugar, salt and spices.

Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Makes about 9 cups.

Pumpkin Chocolate Chip Muffins

I originally got this recipe off of Money Saving Mom's website and have changed it a bit to make it "healthier". So below is my recipe with these changes. It originally called for 1 1/2 cups oil, and i'm just not that into oil, so I substitute most of the oil with applesauce. Also, if you can't get ahold of a can of pumpkin puree, which I can't down in Australia, you can also make your own Butternut Pumpkin/Squash puree by boiling the pumpkin/squash, blend it and then let it strain out a little bit to get rid of some of the water.

4 eggs
2 cups sugar
1 (16oz) can pureed pumpkin
1 1/4 cup applesauce (no added sugar)
1/4 cup oil
2 3/4 cups whole wheat flour
1/4 cups ground flaxseed
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon (or more if you like it, like me)
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

These freeze really well and taste just as moist and yummy after being defrosted or heated. They are also yummy heated up and served with a bit of chocolate for dessert.