Posts Tagged With: mince

San Choy Bau

This is a quick and easy one pan meal that is so tasty and looks great when you put it all together!

~ 3-4 spring onions, finely sliced
~ olive oil
~ 1-2 birdseye chilis (depending on how hot you like it!)
~ 2cm lemongrass root, finely sliced
~ a few coriander stalks, finely chopped
~ 500g pork mince
~ 1/2 tsp fish sauce
~ 1/2 tsp ground coriander
~ salt & pepper
~ handful of green beans
~ 1tbsp soy sauce (I used a rich mushroom soy sauce)
~ 1tbsp rice wine vinegar
~ few drops of sesame oil
~ 8-10 swiss brown mushrooms
~ 1 small tin water chestnuts, drained
~ 2 large carrot, peeled and grated
~ ice berg lettuce leaves – to serve in
~ bean shoots (mung beans) – for garnishing
~ coriander leaves – for garnishing

Fry off the spring onions, chilis, lemongrass & coriander stalk in a little olive oil, on a med-high heat, until the onions are soft
Add in the pork mince and break it up with a wooden spoon, add the fish sauce and ground coriander
Cook for a few minutes until the mince is almost cooked through
Add in the beans and mix through
Add the soy sauce, rice wine vinegar and sesame oil, one at a time
Leave to fry for about 5-10 minutes on a medium heat so that the beans cook through
Finally add in the water chestnuts, mix to combine and heat through, then the carrot right at the end for a further 2 minutes
Serve in lettuce cups and  garnish with bean shoots & coriander leaf

     

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Categories: Dinner, Healthy, Meat, Recipes | Tags: , , , , , | Leave a comment

Beef Chili

A great staple recipe which I usually have as a fallback option, as I usually have all the ingredients on hand.

~ 1 large brown onion (or red), peeled and chopped finely
~ 2 sticks of celery, finely chopped
~ 2 medium carrots, peeled and finely chopped
~ 1 clove garlic, peeled and finely chopped
~ 1/2 tsp ground cinnamon
~ 1/2 tsp ground cumin
~ 1/2 tsp ground coriander
~ 1 small chili, finely chopped (or ground chili)

Heat a large pot on the stove top, add a little olive oil and place each above ingredient in, one at a time
Once everything is in the pot, reduce the heat to medium and add the following, stiring after each additions:
~ 1 tin diced tomatoes
~ 1 tin of water
~ 500g beef mince (break it up as you add it)
~ 1 tbsp tomato paste

Reduce the heat to med-low and allow to simmer for as long as possible (I find about 2 hours is the best, adding water as you need to and stirring often)
With about 30 minutes to go until serving, add in:
~ 1 tin chickpeas, drained and rinsed
~ 1 tin kidney beans, drained and rinsed
~ good splash of balsamic vinegar
~ 1 red capsicum, roughly chopped

Serve with either rice, corn chips or wraps along with some sour cream/greek yoghurt, avocado or grated cheese – garnish with some coriander leaves.

Consistency before simmering:

Serves 6 – Serving Size 336 g

Amount Per Serving (below is without the sides or the rice):
Calories 312 (Calories from Fat 60)
Total Fat 6.7g (10% RDI)
Saturated Fat 2.2g (11% RDI)
Trans Fat 0.0g
Cholesterol 74mg (25% RDI)
Sodium 96mg (4% RDI)
Total Carbohydrates 29.1g (10% RDI)
Dietary Fiber 8.0g (32% RDI)
Sugars 7.4g
Protein 33.5g
Vitamin A 95% RDI
Vitamin C 66% RDI
Calcium 7% RDI
Iron 31% RDI

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , , | Leave a comment

Mexican Shepherd’s Pie

This pie is  vegetable packed and very tasty.  It took me about an hour from start to finish, which is pretty good considering it was in the oven for 25 minutes!  I’ve adapted this recipe from Michelle Bridges’ 12 Week Body Transformation recipe.

~ 500g (about 1 large) sweet potato, peeled, chopped into chunks around 3cm square (put this on to boil first for the mash)
~ Olive oil
~ 1 onion, finely chopped
~ 2 garlic cloves, crushed/chopped
~ 2 carrots, peeled and diced
~ 1 zucchini, diced
~ 3 celery sticks, diced (I didn’t have any celery so used 1/2 large leek instead, finely chopped)
~ 1 teaspoon ground cumin
~ 1 teaspoon ground coriander
~ Pinch chilli powder/flakes
~ 200g (3.5oz) lean beef mince – you can put more in if you like
~ 1 tin (400g) diced tomatoes
~ ½ tin water
~ 1 can lentils (drained)
~ 1/2 cup finely grated Parmesan or cheddar

Preheat oven to 180C
Boil the diced sweet potato in a small saucepan/pot
Fry onion, garlic, carrots and celery in some oil for about 5 mins in a large pan
Add the zucchini and cook for another few minutes
Add the spices and fry for a few minutes until fragrant
Add the mince, stirring to break up any lumps, until it has cooked through
Stir in the tomato water and simmer, for 10 minutes, stirring occasionally
Add the lentils and simmer for a few further minutes.

Mash the sweet potato with a little milk/butter until smooth
Spoon the meat mixture into an ovenproof dish, (or 4 smaller oven proof dishes).
Spread the sweet potato over the meat mixture, top with cheese
Bake for 20-30 minutes or until golden.

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | 2 Comments

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