Posts tagged ‘ground beef’

December 2, 2015

Lingbol (Spagbol, except linguini)

Hi there! I know it’s been a suuuuuuuuuuuuper long time since I have posted here. I’ve been off on some crazy adventures overseas in New Zealand, and have been hectically looking for jobs, and things to do. I’ve recently picked up swimming again after 15 long years hiatus. You know that thing that happens when kids grow in to adults? Yeah. That scared me a lot as a child, but I’ve finally found a reason to get back in to it: Getting fit, and being stronger for my dragon boat team. It’s great. I’ve been practicing my dolphin kick. Not so much arms though for the butterfly, because I really don’t want to attract that much attention. It’s bad enough that I’m at the pool at the times where nobody except old and/or weird people are at the pool. I don’t wear contacts while swimming, so I can only see if they’re looking in my direction, and can only guess where they’re looking. I get especially suspicious when I’m at a spot along the wall where they is nothing behind me to look at. AWKWARD.

Anyway, here’s the picture.


Ain’t that a pretty one! Considering my horrible skills with cameras, I think this one turned out quite well. I’m definitely a carnivore, so this here is a beef lingbol.

So I have to explain. Being in New Zealand has changed some of my vocabulary. They refer to “spaghetti bolognaise” as “spagbol.” I’ve adapted that to “lingbol,” which is “linguini bolognaise.” (This word did not exist until now.) TBH, though, what I’ve made isn’t really bolognaise. I don’t really know what it is… But I’ll let you sort that out.


  • Linguini noodles
  • beef mince
  • 1 small onion, diced
  • 1 stalk of spring onions, chopped
  • a handful of mushrooms, sliced
  • 12 oz can tomato sauce
  • cajun
  • oregano
  • cayenne pepper
  • a dash of Frank’s hot sauce
  • salt and pepper to taste
  • dried parsley

In a pot, cook the noodles.

While that’s boiling, in another pot, fry the onions, spring onions, mushrooms, and beef mince until brown. Drain the majority of the fat, but leave a little bit. Pour the tomato sauce in and simmer. Add spices.

Dish out the noodles on to plates, and put a ladle-ful of beef mince sauce on top. Dust with parsley. Serve.

January 8, 2015

Stuffed potatoes (without the skin)

So lately I’ve been having an awful diet. I work in a restaurant now, so we get fed all sorts of weirdo stuff that’s not particularly healthy (creamy penne chicken pesto pasta. Today’s pasta was so creamy that I couldn’t finish 1/2 cup of it). I know I haven’t been posting much, but I’ve been overworked and/or stressed. So here’s a “cheap eats” recipe. Works great for backpackers.


Serves 1. Time to prepare: 20 minutes. I would also suggest to make a big batch because it’s so easy to make, and it’s great in the microwave.

– half can of chili beans (or chili)
– 3 tablespoons on ground beef, browned completely
– 2 medium potatoes, peeled, diced
– 1/4 to 1/2 cup of milk or cream
– 2 tablespoons of Colby cheese

Bring a pot of water to a boil (perhaps 1.5 cups of water? Best to look this up because I always just eyeball it), and throw in the potatoes. When they’re soft enough, mash them with a potato masher. When completed mashed, add in the milk or cream. Now the magical part: use a hand blender. This makes the mashed potatoes so much creamier than you can get mashing by hand. Blend it until you the the right consistency you want.

Now put the mashed potatoes in a bowl, cost with chili, ground beef, and cheese.

Devour… Because it’s 10pm and I haven’t eaten much today. I’ve also got a cup of orange juice there too, so I have some fruit. Definitely should have included some sort of vegetable, like diced tomatoes, but I didn’t have any tomatoes on hand. Next time!

July 25, 2014

Ground Beef Rice Vegetable Bake

Ground Beef Rice Vegetable Bake 1

So I just made some random thing tonight again. It’s a casserole. I don’t know how else to describe it. I LOVE baked pastas and rices, so the starting idea was definitely there. I’ve now budgeted about $50 a week for food, and since I went shopping already on Sunday and yesterday, I’m done for the week. I also figured $50 because then I could get 2 Fly Buy points a week. 😀

So I used what was in the fridge, really. I had some pasta bake sauce, cauliflower, mushrooms that were on sale ($8.99/kg…….), defrosting ground beef, garlic, and cheese. I’ve had the cheese for almost two weeks now, so I figured I’d either have to eat it now or it will just go bad like my landlady’s cheese. I saw a little bit of mold on it, and I don’t know what to do with it. If my EHO kicked in, I’d just throw it out, but because it’s not mine, and I know her habits are quite out there compared to mine… She might just eat it.

Anyway, the way I put it together was a real mess and I measured nothing, so I’ll try to line it all up here. I really wish I had a program to make a flow chart like I do as a health inspector.


  • 1 cup of uncooked medium grain white rice (cook as directed)
  • 4 white mushrooms, diced, uncooked
  • 3 cloves of garlic, sliced
  • 1 1/2 cups of cauliflower, cut into small florets
  • 500g beef steak mince, pan fried thoroughly (0.482kg says the package! I dug it out of the garbage…)
  • 7-8 spoonfuls of your favourite pasta sauce
  • 300g Colby cheese (a mild white cheese. I’ve never seen this in Canada, so I don’t know where else this is available. Might just be a New Zealand thing)
  • Sprinkle of garlic salt (or table salt)
  • Sprinkle of Italian spice mix (optional)
  • Pepper

Directions: (The hardest part to write for this recipe. I had 3 pots/pans going at one time)

Heat the oven to 350F.

Put together the rice, garlic slices, a sprinkle of salt and pepper, and cook the rice as directed. At the same time, simmer the cauliflower florets until tender. Set aside. Stir fry the ground beef until thoroughly cooked, and season with salt, pepper and spice mix to taste. (Here, my ground beef was a bit dry, so I added some oil, and 2-3 spoonfuls of pasta sauce and mixed it.)

In an oven-safe dish, add a little bit of oil on the bottom to prevent sticking. Layer in the meat, then the rice (I didn’t use all of it because my dish was a little smaller than expected), then diced mushrooms, and cooked cauliflower.

(Here I messed up a bit. I put the cheese on before the sauce, but I fixed that.)

Layer on as much cheese as you like.

(This step can be completely skipped. I only did this part because my pasta sauce was waaaaay too thick: Now in a bowl, put the other 3-4 spoons of pasta sauce and add some water and stir. It shouldn’t be too watery that when you pour it over the dish, it’s not going to run straight through to the bottom. It should easily be spread over the dish without there being any chunks.)

Spoon the sauce over the cheese, and then add a thinner layer of cheese on top of the sauce.

Put the whole dish in to the oven for about 30 minutes (I think….??), or until the cheese has turned a golden brown.

This is a step I NEVER do: allow to rest for 10 minutes before eating. I just eat it straight out of the oven after I’ve taken pictures! It is pretty hot though, and quite delicious.

Ground Beef Rice Vegetable Bake 2

May 16, 2014

Potato Beef Bean Tomato Soup


Okay, so it is a bit of a long name that I made for it, but it covers most of the items that I put in it. It is thick and delicious for sure, and can definitely feed more than 6 people. My family of 4 had a big bowl each and I also threw a frozen pizza in the oven as well because at the start, I was worried that the soup was going to be a lot thinner. I had eyeballed the chicken stock as well as every other liquid in it. It turned out great and can be eaten on its own with perhaps some bread on the side to mop up the last drops of soup.

I also wanted to say that my version was adapted from I was originally going to use the slow cooker but turns out I procrastinated too much and opted just to use the stove instead.


  • 1/2 lb ground beef
  • 4 medium sized potatoes, peeled and diced
  • 1 cup carrots, diced
  • 15 oz chicken stock
  • 2 large red onion, diced
  • 4 cloves garlic, minced
  • 1 (28oz) can of diced tomatoes
  • 1.5 jars of Ragu pasta sauce
  • 1 can bean salad, with liquid
  • 1 medium zucchini, diced
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • Cheddar cheese


Brown the ground beef until thoroughly cooked. Lightly season with salt and pepper, and mix well. Drain the oil and set aside.

In a large pot, put in potatoes, carrots, chicken stock, pasta sauce, diced tomatoes, garlic, oregano, pepper, and garlic powder. Bring to boil and keep it at a gentle boil for about 30 minutes to get a head start on the softening of the hard vegetables. Then throw in the rest of the stuff: red onion, bean salad, zucchini, and some cheese. Just let it keep boiling. The main items that you want soft are the potatoes and carrots, so every so often, poke at a potato and see if it is the right softness.

I think this took me about an hour, but I can’t remember. I made this early this week and finally I have time to blog about it now.

Spoon the soup in to bowls, top them off with some cheese, and eat!