I was asked nicely today by our friend “Tom” 😀 to post something today. I looked into my stash of pictures and found this awesome meal that I learned to do from my Dad. It’s fish under the blanket of veggies. Even if it’s called …
Tag: lemon juice
As the year 2013 ended Cookies was looking at all the stats on Magda Cooks and figured out that this is my 100th post – I honestly didn't know I hit that much, but as it is, lets now go for 200!
As I mentioned many times before in the Burrow we eat a lot of vegetables and there is no meal without some. It may be cooked carrots or just simple salad or even just both. Though lately I have an incredible problem with eating certain veggies which makes me unhappy. And also it is hard to understand as well, cos older I’m I like more and more kinds of foods. I think the only one will be forever excluded is canned peas… Damn I hate it 0_o. I even can eat cooked spinach in little tortellini but definitely no peas. So honestly there is not too many veggies I've ate in last few weeks and it doesn’t help with the variety of new meals I can make.
But, as always I found something 😀 and it’s so simple yet so spectacular in flavour that I decided I will be experimenting with this idea a lot.
I still can’t imagine that I didn't think about it earlier, especially since Cookies is preparing a lot of meals straight from mexican cuisine. Probably because he is considered Master of Tortilla and Taco and we usually don't step into each others zones of expertise. I was looking for new way to prepare pork tenderloin and that it didn't include grilling 0_o. Soon though I wont be able to grill a thing 0_o cos Cookies will be moaning like: WHAAAT? Grilled …. AGAIN??? PHHHLEEEAAASSSSEEEE! So as I was searching I found this one promising idea for a very easy 0_o mexican spice marinade for pork and along side I found a recipe for simple fresh salsa.
When I asked Cookies why he never made salsa before, he said… “I simply didn't think about it”, well, thats kind of hard to believe because he OVER THINKS everything. Anyway…during the last couple weeks I utilized this idea twice, each time with a different piece of pork: tenderloin and neck, both according to you know WHO, found them to be awesome. The rub is easy and requires only 10-15 minutes rest before cooking. Both meats I prepared different way. I baked the tenderloin and grilled neck chops.
How was your Christmas? Did you traditionally over ate Mom’s prepared goodies? There is nothing better than my Mom’s pierogi with sour kraut and wild mushrooms… Though this year I can proudly state: I didn’t overeat… probably only cos I caught some nasty virus on …
I was always curious why the traditional polish vegetable salad is called ITALIAN? I started digging a little and actually found out that the mother of vegetable salad came from… Russia. But it still didn’t answer why Italian? Maybe one of you would know?
My Polish friends know this salad very good. It was – is served on polish tables for ages. None of the holidays or name days party could go without it. It’s easy to create, cheap and usually makes many servings. As many households, that many versions of this salad. Some add leak, some tuna, some ham or chicken – I present my version of this yummy salad. It makes really good lunch for work 😀
4 medium to big carrots
2 medium to big parsley roots
½ of medium celery root
4 medium potatoes
6 medium cucumbers
3 big apples (the best sour, but I added golden delicious and it was perfect)
4 hardboiled eggs
for pea lovers – 1 can of peas
for pea haters – 1 can of corn
2 tsp mustard
lemon juice (optional if salad is not sour enough to your taste)
Boil carrots, parsley and celery root al dente. Boil potatoes and eggs. Let it cool down. Peel everything that needs to be peeled. If you like skin stuck in your teeth, don’t peel 0_o
Dice all the cooked veggies into small cubes. Peel apples and cube them alternately with sour cucumbers – if you do that apples won’t darken. Dice eggs. Spice with salt and pepper to taste. Add mustard and stir thoroughly. Move half of the salad to different container and for pea lovers add drained peas. For pea haters leftover part add can of corn. Of course if you like both you can mix and match both.
Store in the refrigerator in sealed containers. Add mayo when you want to eat it. Salad can be served for cold lunch or dinner, along with meat or just as a meal.
Until next time, take care of yourself and each other 0_o
P.S. Cookies thoughts: It hits the spot and is rather full of taste. Recommended, though be ready to invest a little time in the actual preparations of this. Though its worth it!
Well, it’s happening. Cookies was working on me for months to start my own blog. He was saying how easy my cooking is and how I should share the idea of simple meals that anybody can do. No fancy products, just things you can simply afford and find in the nearest store. Did I mention I love to cook? I do. Most of my time I’m looking for new recipes, searching the Internet and finding really nice ideas and inspirations. Always changing recipe for my taste and what I have in my kitchen. For example… everything I cook has to be grilled, fried, boiled or steamed… cos I don’t have an oven right now.
You will ask: how can you handle?
I say: easily, I just adjust.
I like to share my recipes with my friends, who always look for ideas and fast meals. We all work and have no time to do complicated stuff. The idea for the recipes I do is: it has to be simple and take a small amount of time. I’m kind of clumsy and not coordinated too good 0_o hahahah, yes. if anything can be dropped… it will be. Believe me on that, you can ask Cookies… well… on the second thought maybe not 🙂
For days I was procrastinating which recipe to choose as my first post and couldn’t decide. And as always, I just had to wait a little and it came completely natural. Today I prepared HOT MUSHROOM SALAD. Got inspired by a recipe on the Polish site (mniammniam.com).
The recipe is simple and takes not more than 30 minutes.