Mince beef.

[wanabeasizeten.com]

Hi again.

This is a recipe that i use most days. Once again i freestyle most of the food i cook.

this will serve one.
you will need
a beef mince 5oz
1 small onion
100g mushrooms
1 large tomatoes
cayenne pepper or chilly pepper.
yellow mustard seeds ( 1 table spoon )
grated ginger 1 table spoon
crushed garlic 2 cloves.

Fry the onion and garlic and for a few minutes untill soft.
add the mince stir until crispy brown add and more fat if needed to stop the mixture from sticking.
once browned and crispy add the ginger, mushrooms, tomato , mustard seeds and spices and keep stirring

once its cooked, plate it up, sprinkle a little bit of extra mature cheddar cheese and serve with lettuce

[Tril]

Sounds delish! I've been "into" spicy things lately.

[wanabeasizeten.com]

Trill its lush! I just love spicy foods too, so does my fiancee so it works well.

[liam]

Trill its lush! I just love spicy foods too, so does my fiancee so it works well.

sounds yummy, before my diet I used to put chilli power on anything I ate lol I just love spicy foods

[wanabeasizeten.com]

Chilly power is good, fresh chillies are good too. You wana see my spice rack, yeah baby haha

[fatboyslim]

How many carbs would be in that ? I need to go and get some mince and try that.Spicy foods are my thing .

[wanabeasizeten.com]

Depenz. .. large onion 20 carbs medium 10 . What I do is count the carbs for the total pan. Then divide the mixture into potions. X

[GuyK]

We've made something very similar in the past -- not unlike a Keema Matar, a classic Indian dish, but instead of using peas, we'll make it with green beans. We cut them into small pea-sized chunks. It's not that you can't tell the difference, but I enjoy just as much as if we were making it with peas.

In fact, I watched Robert Irvine (a TV chef) make mashed peas the other night -- to my knowledge, that's a classic British dish, right? Although it wouldn't be the same with small chunks of green beans (since the beans aren't as starchy as some cooked peas would be), I would imagine it might come a little close (for a mash). We've already moved 100% over to mashed cauliflower, with no complaints from the kids.

[wanabeasizeten.com]

Yep i learn it from my neighbour she is a indian lady. The recipe she taught me was onion mixed with spices , fresh ginger garlic, turmeric , curry powder , fry all that together add mince and stir til cooked, then add fresh coriander and a couple of tomato. add as much oil as you like. i swear it is so tasty !

As for pea's i would add a few to that dish i would just count it into my carb intake

Mashed cauliflower sounds good , i might give it a try. how do i do it ?

[GuyK]

Prior to low-carbing, we'd been doing mixed potatoes and cauliflower when mashing for a couple of years. That's when I discovered that I didn't care so much for 100% mashed cauliflower. But I also figured out that even one potato, mashed with a head of cauliflower, still pretty much tastes like 100% mashed potato. The secret is to cook the cauliflower well (dice into smaller bits before boiling it) so that the end result isn't really grainy. Drain well, too, because I think that boiled cauliflower retains a lot of water -- if you don't drain well, then the mash tastes watery.

Since switching to low-carbing, we've gone completely to 100% mashed cauliflower. On top of that, I think Rico's recipe is the best we've tried:

http://www.lowcarbsite.com/showthrea...ed-Cauliflower

One of the last times we made it, we used a minced shallot rather than minced onion, and we found that we like the shallot version more.

[Tril]

No salt is added to her recipe...

I've never heard of restricting beef for high blood pressure... definitely sodium restriction, though.

[GuyK]

Why would you say hypertensives (blood pressure patients) can't have minced beef?

If a hypertensive is concerned about sodium intake, they should first be concerned about processed food. Canned/tinned vegetables, soup, broth, etc. Same thing with frozen foods. Fast food and restaurant food. Soft drinks, etc. I think all of that is going to *far* outweigh a tsp here or there added to a home-cooked recipe.

Then again, I'm not so sure about sodium intake and hypertension anyway. Doctors and nutritionists have been telling us for years that low-fat low-cal has been the preferred diet. So I don't think I believe them either if they say that low sodium is preferred too.

[Tril]

Some, not ALL, hypertensive people respond to a low sodium diet... the recommendation is 1500mg or less per day for high BP. Sodium causes the body to retain water in order to diliute the sodium. More blood volume increases blood pressure. So reducing sodium reduces fluid retention... which doesn't increase PB. It's not the salt that's the problem, it's the fluid retention.

I agree with you on the processed stuff.