Talking Mince

Late home the last few nights so we have been eating quick and easy, last night a speedy leek and potato soup was whipped up as a perfect post-run supper.  Had no firm ideas for the next few nights either so I took some mince out of the freezer before bed and this morning I knocked up a couple of options using what was hanging around in the fridge..I hate waste!  Total prep time was about 10 mins and cooking time approx 40 mins.

Make-do Chilli
200g lean mince                      4 chestnut mushrooms sliced
2 crushed garlic cloves           1 carrot chopped very small
1/2 onion chopped                  3 large tomatoes chopped                        
1/2 leek chopped                    1 can red kidney beans

2 dried chillies chopped very fine, salt, pepper to taste and some water.

1. Browned the mince then add the onions, chilli and garlic, cook down for a few mins
2. In went the carrots, mushrooms and leek, cook down another few mins
3. Added the chopped tomatoes and the can of kidney beans, loosen with a little water.
4. Checked throughout and season to taste.
5. Left to simmer for around 40 mins.

Cooled quickly and into fridge for later.  Rice or some baked potatoes will round it off.

Make-do Pasta Ragu
Same method, same core ingredients but omitted the chillies and the kidney beans.  Instead added a few sprigs of rosemary and instead of plain water use around 200 mls of veg or chicken stock.

So, two pots on the go, two meals cooked, cooled and ready for eating later all before 10am!  Not bad at all!