Ingredients
5 oz boneless chicken breast portion, cut into thin strips
1 in piece fresh root ginger, finely chopped
2 in piece lemongrass stalk, finely chopped
1 red chili, seeded and thinly sliced
8 baby corn cobs, halved lengthways
1 large carrot, cut into thin sticks
4 cups hot chicken stock
4 spring onions (scallions), thinly sliced
12 small shiitake mushrooms, sliced
1 cup vermicelli rice noodles
l/2 tablespoons soy sauce
Salt and ground black pepper

Directions

1. Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.
2. Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
3. Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.
4. Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.
5. Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.
6. Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

Ingredients:
1 lb ground beef
1 can petite diced tomatoes, with juice
1 packet mild or medium taco seasoning
1/2 cup green pepper chopped
1/2 cup onion chopped
1 can black beans, drained and rinsed
1 can corn, drain off half of juice
1/3 cup black olives chopped
1/4 tsp cumin, or to taste
1/4 tsp onion powder, or to taste
1/4 tsp chili powder, or to taste
shredded cheddar cheese
sour cream
broken tortilla chips

Directions:
1.    Brown ground beef with chopped onion and green pepper, drain off fat. Meanwhile, in crock pot, pour can of tomatoes, half can of water, and packet of taco seasoning; put on high-heat setting. When ground beef is cooked (onions and green peppers can still be crunchy) put meat mixture in crock pot with tomato mixture. Let cook on high for 30 minutes.
2.    Add can of black beans, corn (with half corn juice), and olives. Let cook for 15 minutes.
3.    Add cumin, onion powder, and chili powder to taste. Add water if needed to create soup consistency desired. Cook for 15-30 minutes more.
4.    Prepare soup bowls: Put layer of broken chips and cheese on bottom. Pour on soup. Top with more cheese, sour cream dollops, and sprinkle with more broken chips.