Tag: mushrooms

Unintended diletto

Unintended diletto

A couple weeks ago Cookies was moaning for pizza, but I just was a little tired of the same old ingredients over and over again. Standing over the cutting board with piece of bacon, onion and cheese I was thinking, what I can do… pizza 

Never Boring Stuffing…

Never Boring Stuffing…

I believe I’ve mentioned a couple times how much I like stuffing meat… Today I wanted to share with you recipe that has neverending possibility to evolve in texture and flavour. And it was my first stuffed meat dish I prepared out of sheer boredom 

Saturday Blitz

Saturday Blitz

Saturday blitz

It was hectic as always today. Cookies got up very early for his activities, and I decided to be good wifey and get up with him 0_o. Helped with some stuff and took dog for a walk. Then came back and had really productive morning – really sometimes I surprise even myself 0_o Though got nice price for my effort – I love clothes shopping 😀 In the meantime Cookies was smsing me about dinner tonite and I said I don’t know what we are eating today… When he came back we went again 0_o this time to buy … hehehe lets just say it was needed. Then we stopped in Auchan for some dog food and Cookies ANOTHER micro sd card which happened to be in extreme promotion… I think he has already 5 of those 0_o, thank god he didn’t want another external hard drive, yet, do not get me started on that! Then Cookies mentioned that I didn’t buy my favourite cooking magazine yet, so we did and guess what … there was it. Inside was this awesome recipe for mustard-honey pork loin cutlets with mushroom-potatoes…. really sounds complicated? Nah, very easy and very tasty.

Ingredients:
5 thin pork loin cutlets
2 tsp dijon mustard
2 tbsp honey
salt and pepper
5 medium potatoes
500g mushrooms
½ bunch parsley
thyme or mushroom spice by Podravka
butter
oil

Preparations:
Start from boiling potatoes (can be leftovers), slice them not too thin neither too thick.
Beat cutlets to soften the meat, salt and pepper on both sides. One side smear with mustard and pour honey on top, set aside.

Prepare mushrooms, clean and slice. Heat butter with a little bit of oil and put mushrooms in, fry as long as they become brown, add potatoes and thyme or mushroom spice and fry together stirring from time to time. On the second pan heat a little butter with oil and fry cutlets on one side, and cover the top with leftover mustard and honey. Flip and fry until golden brown on both sides.

Serve with fresh crunchy lettuce or House Salad and dressing of your choice.

Until next time, take care of yourself and each other 0_o

P.S. Cookies thoughts: I do not have ENOUGH FLASH storage woman. I am a very busy person, I need storage.. upon storage solutions. Shut your mouth… and do what you do best, that’s right Magda Cooks… it just RIGHT!

Nooooo Chicken Again…

Nooooo Chicken Again…

NOOOOOO Chicken again…. And I said yeah, it’s chicken again but… you will be happy, it’s new and completely different. Look, I got your favourite fresh tagliatelle from your favourite store… 0_o And it will contain CAJUN spice again!! Weeeee, goodie! Damn, Cookies is hard 

Cookies One Pot Pork

Cookies One Pot Pork

My Contribution to Magda Cooks By: Cookies Recipe : Pork and Mushrooms in a Sour Cream Based Mushroom Flavored Sauce with Barley Cookies —-> IN. So, every once in awhile, it ends up “My Turn” to cook something. Usually as a result of my own volition, 

I love to stuff things into the meat 0_o

I love to stuff things into the meat 0_o

I love to stuff things into the meat 0_o

LOL now I read the title again and just, well… But yeah I do, my first stuffing was nice turkey rolls I made with mushrooms and and ricotta cheese, and one day I’ll make it so you can ALSO make it! :-). This time I wanted a rest from chicken and bought some nice lean pork loin cutlets. At first I had a problem with the size of the meat 0_o, sorry… It was just too damn small… ffs… but the butcher lady at Peter&Paul meat department solved it by cutting thick portions of meat and running it couple times through a meat softener machine… it was neat and it made my cutlets big and fluffy… You will need some mushrooms and butter… and as always it’s easy, just takes a little time, cos for 5 cutlets you need plenty of mushrooms – it loses volume while frying.

Ingredients:
5 pork loin cutlets
60 dag white mushrooms
2 shallots or 1 medium red onion
oil + 1 tbsp butter
salt, pepper
thyme, summer savory (cząber)

Preparations:
If you can’t ask the butcher to fluff your cutlets 😉 beat it good to make it as big as possible and not too thick. Spice it nicely with salt and pepper, thyme and savory (savory is optional – I just like it’s spicy, almost pepper like flavour). Set cutlets aside, while you deal with mushrooms. Chop it small cos you want to be able to bend it ;-). Chop shallots and toss on hot oil with butter, fry like 30s then toss mushrooms, stir thoroughly to coat ingredients with oil, fry until soft and browned. If there is too much water – drain it, you want fried mushrooms not stewed ones ;-).

Put big portion of mushroom mixture on the meat and use toothpicks or metal meat skewers to seal it. Grill your pockets until golden brown…  Served it with basmati rice spiced with a little soy sauce and butter with PARSLEY and salad of your choice.

Until next time, take care of yourself and each other 0_o

P.S. Cookies rated it 9 out of 10, no smartmouth comment this time 0_o

I thought it wouldn’t be possible… This is POST #20!

I thought it wouldn’t be possible… This is POST #20!

I thought it wouldn’t be possible… This is POST #20! It’s no wonder nor a mystery that we like pizza. We ordered humongous 4 seasons pizza from Biesiadlowo and enjoyed every piece ;-). Since I don’t have oven at the moment I thought cooking a 

Polish Potato Salad

Polish Potato Salad

Polish Potato Salad After my crying shame yesterday with the pulpetki, I felt today the urge to rehabilitate with something delicious and also very vegetarian 0_o. Cookies was all for the new experience, though HE SAID that he liked last night’s dinner –  actually it 

Stuffed Pork Tenderloin with Rice and House Salad

Stuffed Pork Tenderloin with Rice and House Salad

Stuffed Pork Tenderloin with Rice and House Salad

This morning, before I went to work I asked Cookies what do we eat today… and he said… well I won’t repeat what he said 0_o Actually I hate to ask this question, cos it means either we eat chicken nuggets (Cookies favorite actually) – they are homemade though or I’m sitting for an hour thinking what the hell am I going to make this rainy Friday… (One day soon I will explain how do I deal with not having to brood into my coke zero thinking about what to cook.) Unfortunately last 2 days it didn’t work, cos us two brainiacs would have to cook mushroom soup without … mushrooms 0_o

So that led me into brooding over pork tenderloin, which Cookies took out from the freezer (I was hoping he would say he will make fries, but it didn’t work again! DAMN!) So, I’m sitting and brooding, nothing comes to my mind. I browsed my usual places, even allrecipes.com and others… nothing interesting. Most of those recipes needed at least 3-5h marinating. At least! I have 90 min before Cookies is coming back, since I try to be good Polish wifey, and feed my man the moment he comes back from work. I stood a good few minutes in front of the fridge thinking what the freaking hell I can make… then I got enlightened: I should use all the leftover veggies and stuff it into the pork… YAAAY solved!

Ingredients:
1 pound Pork tenderloin

Stuffing:
¼ of yellow pepper (though can be any)
1 small onion
5-6 mushrooms
2 tsp cranberry preserves
1 tsp strawberry jam
3 tbsp shredded cheese (had some leftovers from the chili Cookie made the other day)
salt & pepper

Preparations:
Clean meat in cold water, then dry with paper towels. Cut into 4 pieces, from the thinner end cut a pocket, sprinkle meat with salt and pepper, set aside.

Cube onion, pepper and mushrooms. Pour some oil on the hot pan, add a little butter (not a necessity, just gives more flavor). Toss onions, stew mixing till you start smelling it, then add the rest of veggies. Fry until soft and relatively golden. Salt and pepper it, add cranberry and then the strawberry jam, stir good until glassy, set aside till it cools down. Stuff mixture into meat pockets and close with some shredded cheese, sprinkle some oil on the meat, a tiny bit and toss on grill until not red anymore. Very important note – make sure meat is not too thick it may take very long to cook inside.

I served it with basmati rice and a house salad.

P.S. If you want to know what’s “a house salad” – well as the name says, it is a mix of all vegs you have at home with a dressing of your choice – this time french.

And Cookies took care of dessert 🙂

Until next time, take care of yourself and each other 0_o

I did it… 0_o

I did it… 0_o

I did it… 0_o 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