ramtops

I had a boneless pork chop, about 120g worth, loitering in the freezer. We’re trying to eat up all these oddments, so I fetched it out on Monday to do a stir fry. Pete volunteered to cook it, and while it was very nice, it would have been even better if he’d remembered to put the bloody pork *in*.

So last night I fashioned it into a quick pasta dish. I cubed the pork and fried it off in a little olive oil, then set it aside. Put chopped onion, courgette, garlic and mushrooms in the pan and sweated them down, then put the pork back in with some salt and pepper. It was a bit … blah, so I rummaged on the spice shelf for inspiration, and added some aniseed. When the pasta quills were cooked, I added them to the mix, with about three dessert spoons of creme fraiche, and a squeeze of lemon juice.

About 454 calories per serving.

Mirrored from Reactive Cooking.

We bought *loads* of veg at the weekend – trying to lose weight and keep carbs under control (yay! 4lbs lost last week!). We also bought some rhubarb – well, you have to when it is local, don’t you? The threat of a rhubarb crumble (albeit one made with brown flour and porage oats) meant that I wanted something very light for a main course.

Chopped garlic and fresh ginger nice and fine. Cut a courgette into thick matchsticks. Cut an onion in half, and then into thin slices. Very thinly sliced some rather weary spring greens left from last week.

Into a wok with hot groundnut oil went a heaped teaspoon of sesame seeds, the garlic and ginger, and stirred round until cooked. Heaped in the courgette and onion and did the same. Put some noodles on to cook (they only need 3 minutes).

Added the shredded greens to the wok, and stirred about until cooked, then a splash of rice wine, and a dessert spoon of oyster sauce. When the noodles were cooked, I drained them and stirred them into the veg mixtures.

The rhubarb crumble was lovely too :)

Mirrored from Reactive Cooking.

So called, because it was cooked up with all the stuff left over from our camping trip to Wales with our friends.

I had a pack of chicken thighs, so they were chopped up and browned off in some groundnut oil, then put in the slow cooker. Then I fried off some onions in the oil, added a chopped aubergine and courgette, and a sliced red pepper. I’d bought some “lazy” spices for the trip – jars of garlic, lemongrass, chilli, that sort of thing. So in went garlic and harissa. Then the juice of 1.5 lemons (there was a half in the fridge) and a lime, as we had heaps of citrus fruit left.

All into the slow cooker, left on high for about four hours, then turned down to low for the last two.

Served it with rice. Lovely.