Seasonal sides: March

20130319-112448.jpg

We’re getting lots of yummy cabbage at the moment in our veg box. Spring is a great time of year for it, and this simple side goes well with just about any main dish I’m cooking right now.

Ingredients:
100g finely shredded cabbage (any kind, my fave is the sweetheart variety)
Med sized onion (thinly sliced)
50g mushrooms (peeled & quartered)
Knob of butter (I use goats)
Freshly ground sea salt and black pepper

Method:
– melt the butter over a med-high heat in a large saucepan. Add the onions and cook for a few mins stirring constantly to ensure nothing burns

– add the mushrooms, season to taste and mix well with the buttery onions. Cook with the lid on for another few mins to encourage lots of lovely juice to come out of your mushrooms

– add the cabbage, mix well then turn the heat down low. Cook with the lid on for 5-10 mins depending on how crunchy you like your cabbage

Advertisements

Hubby’s dinner

20121121-113259.jpg

My husband is very fit, puts me and most others I know to shame. He’s been doing an evening judo class recently, so I prep him dinner to take to work and he eats it on his way home. Usually this meal is leftovers from the weekend, but this week we didn’t have any. It was also the day before the shopping arrives and our fridge was rather sparse, so I had to be creative. Fortunately we still had lots of delicious pork chops in the freezer so I was able to rustle up this lovely stew for him.

Ingredients (for one hungry person):
Large pork chop
Small red onion (finely chopped)
Large carrot (finely chopped)
3 mushrooms (quartered)
2 large tomatoes or 100g of tinned
Handful of spinach (I used five cubes of frozen)
Tbsp olive oil
Tbsp balsamic vinegar
Tbsp sage

Method:
– get a non stick frying pan or griddle really hot over a med-high heat

– coat the chop in the olive oil and sage, sear in the hot pan for a few mins on each side

– take the chop out of the pan and cut it into small bite sized pieces, leave to one side

– in the pork juices add the onion, mushroom and carrot, cook for about five mins over a med heat

– add the pork and rest of the ingredients, stir well. Put the lid on the pan and simmer gently for 15-30 mins over a low heat

– if cooking for more than one person, double or tripple up on ingredients and serve with green veggies