Tonight all I ate was a big bowl of cabbage. And I loved it.
Red cabbage carbonara where have you been all my life.
There appear to be hundreds of cabbage carbonara recipes in the low-carb blogosphere. Here and here are the two recipes I used for inspiration. But there’s very little overlap between the low-carb (mostly meat-heavy) blogosphere and vegetarian blogosphere, so I’d never seen this done. Continue reading “Seven minute recipe: vegetarian cabbage carbonara “
This week I was going to be sharing another seven minute recipe: Grilled Halloumi and mandarin salad. However I’d used my digital SLR camera rather than my trusty iPhone to take the photos, because I was trying to get a more ‘foodie’ look and the photos were terrible. I need a lot more practice using my camera. Instead I am going to share my trick for making sautéed onions in just 3 minutes.
Sautéing onions makes them taste sweet due to the natural sugar in onions. The butter add richness and really makes these onions taste just like I spent 20 minutes sautéing them. I did a blind trial for a friend last week and she could not tell the difference between the microwave onions and the traditional stove top sautéed onions.
Large onions don’t really work in this recipe. Look for onions about the size of a lemon or smaller. If you are cooking for two you can add a second onion and microwave for an additional minute or so.
Microwave sautéed onions
- 1 small onion
- 1 teaspoon butter
- Chop the top and bottom of the onion (do not peel)
- Sit the onion on it’s chopped flat bottom in a microwave safe dish and place a teaspoon of butter over the top
- Cover and microwave for 3 minutes
- Once done, use a knife and fork to cut off the brown skin and chop the tender onion into slices.
I added my onions to a sausage sandwich with the lot. Onions are the perfect compliment to vegetarian sausages. You can see a video of me preparing this sandwich and just how quick it is to make these onions.
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I’m not sure this recipe deserves the 7 minute tag line, because it took me nearly 8 minutes to make tonight and last time it was at least that. My downfall is the pomegranate. I love them, but they’re so awkward to use. I spent a least a minute and a half tonight trying to seperate pomegranate seeds from the bitter pith stuff they are surrounded by. In the prep for this recipe I Googled how to peel a pomegranate, I couldn’t make this method work. Does anyone else know one that does?
One of my favourite memories of my time in Croatia and Greece was being able to pick pomegranates from the trees. So when I saw beautiful pomegranates in my local fruit shop this week, I knew I need to make another Mediterranean salad. Couscous is. Mediterranean staple as is zucchini and the pine nuts add some healthy fats.
Now I’m off to scub pomegranate juice spray off my kitchen tiles.
Mediterranean zucchini ribbon salad
- 1/2 pomegranate
- 1 zucchini
- 2 spring onions
- 1/2 lemon to juice
- 100gm pine nuts
- 1/2 cup couscous
- A pinch of veggie stock powder
- A pinch of sea salt
- Pop the kettle on to boil with a small amount of water (no more than 2 cups, remember the more water the longer it takes to boil)
- Put the pine nuts in a dry frypan on a medium heat. You will need to remember to shake them occasionally, so I recommend doing the following steps somewhere close by if possible.
- Once the kettle has boiled add the couscous and the veggie stocks to a heat proof bowl and cover with boiling water, 1cm deeper than the couscous. Cover the bowl with a plate and leave to one side.
- Using a veggie peeler, slice the zucchini into ribbons, leaving the seedy-core bit (this is the most time consuming bit, but don’t forget to keep an eye on your pine nuts.)
- Add the ribbons, salt and the juice of 1/2 a lemon to the bowl.
- Chop the spring onions
- Slice open the pomegranate and extract the seeds
- Toss everything together in a salad bowl