Bulking out mice-based dishes with pulses...???

[psychomumma]

I attempted this with my latest large batch of bolognese-style sauce (to be used as a pasta sauce/lasagne/shepherd's pie etc), adding red lentils to my usual mix of minced beef and veg. However, DH complained about the texture - and I could understand what he meant; it was a bit...squishy..? mealy..? Can't really describe it

So - what quantity of red lentils/other pulses would you add to 500g mince? Do you notice the change in texture? Or had I just added too much? Thank you, ladies

Before everyone gets scared - that should obviously mean MINCE-based dishes...

Oooh, I thought you were psychomum .

We have a long standing mner that has just about the same name.....

I have never put pulses/lentils with mice

i always fail at using lentils but i grate carrots into anything mince based. it adds a sweetness and helps bulk it up.
plus its a great way of hiding veg to aid the 5 a day ethos

you must change you name

and stop putting mice in your food

Dang! And I thought I was finally going to get some ideas to use up all the frickin' mice the cats bring me...........

Message withdrawn

Doh! And I so wanted it to be mice..!

Soya mince could bulk it out and not be noticable I reckon

Try adding quorn mince - I have also used canned green or brown lentils from sainsbos. They sort of look like flattish small flying saucers. Neither DD nor DH noticed the difference with either of them.

I do often use lentils or soya mice in regular mice-based dishes. With soya maybe 1:1 or lower soya:meat ratio. With lentils even lower lentils:meat ration. But I don't know how much - just throw a couple of handfuls of lentils into a pot of sauce for 4/5 people. Never notice the texture unless I use too much soya or lentils.

had to check, don't thnk mice is the most economic way to get your protein.

I often put porridge oats in my mince dishes, it adds a bit of bulk & tastes good too, without making the texture odd. I also use them to make a lovely thick gravy in casserole dishes that need a long slow cooking.

Can't really tell you how much though, as I'm one of those 'shove it in till it looks right' cooks - probably 2-3 handfuls to 500g of mince.

Message withdrawn

I add flageolet beans or baked beans to things like shepards pie. For spag bol etc I'd bulk out with veg.

This thread would have been much better if it were about mice...

Second oats for bulking and thickening and also grated courgettes take on flavour of sauce without making it taste of anything much and a good way of adding secret veg.

ewww I am glad you explainsed you meant mince

I use beef cubes and make a caserole and use pearl barley, lotsof vegtables and keep adding over the days it takes to eat simple one dish wonder. I add offal aswell as a bit cheaper and I never notice when cooked what meat I am eating, though I like offal anyway.

There are a couple of mice lurking in our house that I could do with geting rid of I was typing with one hand with baby on knee... LOL at PrettyCandles "soya mice"!

Lots of good tips - love the idea of porridge oats, also pearl barley, of which I've two packets in the cupboard just gathering dust...and mice...

I normally add chopped-up-small carrots to any mince dish already, but might try the grated courgette thang too.

i add red lentils to mince...not sure about quantity though. a cou[ple of handfuls basically. dds and dh don't really notice.

this is not me in case anyone else is wondering.

apart from anything else, I don't like mice

well of course it's not you - you have 5 dc no time to catch mice

and also you would think mice wold be too scared of the many children too wouldn;t you....

actaully I think the op should change her name to micephyscomum it would be the thing to do

Shouldn't this be in Credit Crunch

o it should be in pets sections

carrots, celery and onion are delicious with mice - I think it's called a 'mirapois' [showing off French]