haricot beans and cabbage

 

The remains of the haricots from the shepherds’ pie mix. What to do with them?

There was a cabbage in the fridge. There’s nearly always a cabbage in the fridge, and we are very samey with the way we use it, so I thought I’d do a little experiment. So I chopped about 30g of chorizo* quite small, and slung it in the baby slow cooker with a roughly chopped onion and a little olive oil.

Then, at supper time, I steamed some finely shredded cabbage, while the beans, chorizo and onion were transferred to a bigger pan, and warmed through. I added some herbs too.

*Chorizo is one of my go-to ingredients – oil and paprika and garlic in one hit. Delicious. I buy it in rings from Aldi, usually, where it is dead cheap compared to anywhere else. This one I’m using now is a fancy smoked chorizo from the food market, but even this one would have been about 50p for 30 grams.

I finely diced about 30g, and roughly chopped an onion, and slung them in the small slow cooker for an hour or so (I’m getting so much use out of that thing!), with a splash if olive oil.  I shredded about 1/3 of the cabbage, and cooked it in very little water and some ground black pepper for about six minutes. While the cabbage was cooking,tThe haricots went into a deep frying pan with a tiny bit of water to warm up, and I added some chopped herbs and the chorizo/onion mix. Drained the cabbage and added it to the bean mix. It was spectacularly good, much better than I actually expected Will be making it again!

Mirrored from Reactive Cooking.

breakfast frittata

Half a bag of spinach to use up …

Diced two rashers of back bacon, a few mushrooms, half a green pepper* and half a red onion, and put them in the shallow pan of the Remoska with a little olive oil for 15 minutes (switched it on, obviously!).

Beat four eggs with some seasoning and a splash of water, stirred in about 30g of Gruyere and poured that in. Added the spinach leaves and stirred it about a bit, and cooked for another 20 minutes. It made a very fine breakfast.

*I’m not especially fond of green peppers, but They always put one in a mixed bag. The other half has been diced up and put in This Week’s Soup.

Mirrored from Reactive Cooking.

I don’t *always* cook from scratch …

On the rare occasions we have Yorkie Puds, I make my own. But it’s faff, and fuel, and as there’s only two of us as a rule, it’s hardly worth an egg’s worth of batter.  I had to pop (or nip) up to Jackson’s for a lemon this morning, thought “what the hell”, and picked up a bag of Aunt Bessie’s.  £1.85! And while they weren’t as nice as mine, they weren’t at all bad, and we have ten left for … whenever.

We also had half of the Aldi Apple Strudel I picked up this week; it cost 99p for four, or possibly six, servings and was really quite acceptable. Recommended. Because, after all, who’s going to make a strudel from scratch? Not me.

Mirrored from Reactive Cooking.