I Am Delicious

Chinese Rice Noodles with Green Beans and Mung Mushrooms

Perfect recipe for vegetarians and Chinese food lovers. No meat, only fresh and healthy vegetables, green, yellow and  made in wok on extra-virgin olive oil and a dark soya sauce. Simply Delicious.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Ingredients:                                       

• 700 g mix of green, yellow and sweet beans
• 4 Tbsp dried mung mushrooms
• 200 g rice noodles
• 2 small carrots - chopped
• 3 cloves of garlic - chopped
• 1 tsp crushed chilli
• 1 onion - chopped
• 1 - 2 Tbsp of marinated ginger
• small piece of fresh ginger - finely diced
• 2-3 Tbsp extra-virgin olive oil
• 8 Tbsp dark soya sauce
• juice of one small lime
• 1 tsp dried thyme
• freshly ground black pepper 

Method:

1. Remember to wash the beans first. Chop the carrot.

2. Put dried mung mushrooms in hot water for 10 minutes. 

3. In the meantime we prepare the beans. Heat large pan and add olive oil. You can also use a wok pan. Once oil is hot, add beans, mung mushrooms, carrot, onion and garlic. Keep cooking for 10 minutes. 

4. Add marinated ginger to the beans. Season with chilli, pepper, thyme, add diced fresh ginger, juice of lime and soya sauce. You can add more soya sauce than in this recipe - depands what you like. Do not add any salt - soya sauce is salty enough. Cook for another 5 minutes until carrot and beans turn soft.

5. In the meantime pour hot water into large pot and add rice noodles. Cover with the lid and wait for 3 minutes until noodles soften.  

6. Ready vegetables put on the top of rice noodles and serve hot immediately. 

ENJOY!!! 

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Irish Beef and Vegetable Stew (in Polish: Irlandzki gulasz z wolowina i warzywami)

Beef loin is the most tender and expensive cur of beef. Beef and vegetable stew is another example of simply delicious dish you can prepare all by yourself. Takes a bit to cook well the beef until tender but the dish is very easy to prepare and full of colors. Another special thing about Beef Stew is that there is no salt added. My friends came to day to taste and they loved it!!! 

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:                                       

• 500 g beef loin - most tender part of beef
• 1 l homemade beef stock
• 1 green pepper - de-seeded and sliced
• 1 red pepper - de-seeded and sliced
• 2 red onions - sliced
• 1 Spanish onion - sliced
• 7-8 cloves of garlic - finely sliced
• 1 leek - finely sliced
• 150 g sweet green peas - fresh
• 400 ml fresh tomato and garlic sauce
• 8 Tbsp extra-vergin olive oil
• 5 Tbsp dark soya sauce 
• 250 ml red dry wine
• 1 Tbsp cumin
• 2Tbsp oregano
• 4 Tbsp meat herbs mix
• juice from one lemon
• freshly ground black, red and white pepper

Method:

1. Wash the beef and cut into small chunks.

2. Put beef into a separate dish and prepare marinade. Marinade will be made from lemon juice, red wine, pepper, cumin, oregano, meat herbs mix and soya sauce. Leave the beef to marinade for a few hours. The more the better. Usualy I leave it for entire night.   

3. Remove the seeds from the peppers and cut into slices.

4. Once beef is ready, place it to a pre-heated with olive oil pan on a medium heat. Cook beef for approx. 10 minutes.

5. In the meantime prepare beef stock - best would be home made. Add the beef and cook for another 15 minutes.

6. To the beef stock add onion, garlic, red and green pepper, leek and green peas. Keep cooking for another 20 minutes until both beef and vegetable turn tender. At the end add fresh tomato sauce and freshly ground pepper. Cook for 5 minutes and then put aside for a few minutes covered with a lid.

7. Serve warm with a full grain bread.

ENJOY!!! 

Wok Vegetables in Soya Sauce (in Polish: Warzywa z woka w sosie sojowym)

Ideal option for vegetarians. No meat, only fresh and healthy vegetables made in wok on extra-virgin olive oil and a dark soya sauce with 2 Tbsp of French Mustard. Simply Delicious.

Prep Time: 15 minutes

Cook Time: 15 -20 minutes

Ingredients:                                       

• 1 mid size zucchini (approx. 300 g)
• 2 big red onions
• 500 g champignon mushrooms
• 5 cloves of garlic
• small piece of fresh ginger - finely diced
• small package of baby corn
• 1 red pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 6 Tbsp extra-virgin olive oil
• 6 Tbsp dark soya sauce
• 2 Tbsp French mustard
• 1/2 tsp sea salt
• 1 tsp  freshly ground black, white and red pepper
• 6-8 Tbsp spring onion finely hashed 

Method:

1. Remember to wash zucchinis first. Cut both ends, then alongside and finally into 0.5 cm slices. 

2. Cut onion into slices.

3. Peel of the mushrooms and cut into 0.5 cm slices.

4. Cut cloves of garlic into pieces.

5. Cut pepper into halfs, clean the seeds inside and wash pepper well.Then cut it into 1 cm slices.

6. Peel of ginger and cut into fin slices.

7. Wash baby corn well.

8. Finely hash spring onion.

 

9. Heat extra-virgin olive oil in a large, deep wok pan on medium-high heat. Add all the vegetables except spring onion which will be added at the very end.

10. Add freshly ground black, red and white pepper, sea salt and garlic. Cover with the lid and fry approx. 10 minutes. Then add dark soya sauce, mustard and hashed spring onion. Cook for another 5-10 minutes.

11. Serve as a starter with some white bread or a side dish.

ENJOY!!! 

 

 

 

Teriyaki Vegetables with Rice Noodles (in Polish: Warzywa Teriyaki z makaronem ryzowym)

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:                                       

• 100 g thin rice noodles
• 160 ml dark soya sauce
• 2 mid size red onions finely sliced
• 3 garlic cloves, crushed
• 1 red pepper, deseeded and finely diced
• 1 yellow pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 150 g baby corn
• 4 Tbsp teriyaki sauce
• fresh juice of 1 lime
• freshly ground black, red, green and white pepper
• 150 g fresh sweet green peas
• a few slices of ginger
• 1 Tbsp black sesame seeds
• chinease herb mix
• 10 Tbsp extra-virgin olive oil

Method:

1. Cook the thin rice noodles in boiling water, then drain and live aside mixed with dark soya sauce in a pan.

2. Heat a wok, add two Tbsp of olive oil and fry the onions and galic for 3-5 minutes on medium-high heat. Add freshly ground pepper. 

3. Add the peppers, baby corn, sweet green peas, ginger, lime juice, 8 Tbs of olive oil, teriyaki sauce, black sesame seeds and chinese herb mix. Keep cooking covered for next 10 minutes - stirring from time to time.

4. Add cooked noodles in dark soya sauce to the vegetables and stir well. Keep frying for next 5 minutes.

5. Serve warm with a glass of good wine.

ENJOY!!!

Delicious Spicy Casserole with Zucchini and Potatoes (in Polish: Pikantna zapiekanka z ziemniakami i cukinia)

Spicy casserole with potatoes and zucchini is a very delicious dish. It can be prepared both ways - with some meat - sausage or without - just with vegetables. It takes only 1 hour to prepare. After having it, you won't starve for hours.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:                                       

• 2 mid size zucchinis (approx. 500 g) cut in half slices
• 1 red pepper, deseeded and finely diced
• 1 yellow pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 1 kg potatoes
• 250 g dry smoked pork sausage - can be the one called kabanos
• 6 Tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1 tsp  freshly ground black, white and red pepper
• 2 Tbsp fresh finely hashed rosemary
• 2 Tbsp hot pepper
• 4 Tbsp hot Sicilian Tomato Pasta - can be the one you use on bruschetta
• 200-250 ml 30% sour cream

Method:

1. Do not peel off potatoes. Potatoes are easier to prepare and way healthier when cooked with their skins on. Remember to rinse and scrub the potatoes throughly before using. Boiled potatoes should be started in cold water rather than in hot water. Once they are cooked, leave them for a few minutes letting to cool down.

2. In the meantime wash zucchinis. Cut both ends, then alongside and finally into 0.5 cm slices. 

3. Cut pepper into halfs, clean the seeds inside and wash pepper well. Then cut it into 1 cm slices.

4. Cut dry smoked pork sausage into 0.5 cm slices.

5. Heat olive oil in a large, deep wok pan on medium-high heat. Add pork sausage and fry for about 5 minutes. Add freshly ground black, red and white pepper, sea salt and 1 Tbsp of rosemary. 

6. Cooled potatoes peel off from the skin and cut into 1 cm slices. Add to the pork sausage. Add zucchini and pepper. Keep frying for 10 minutes. At the end add 2 Tbsp of hot Sicilian Tomato Pasta and stir well.

7. Pre-heat the oven to 180 C.

8. Put vegetables and sausage from the wok to the deep baking dish.

9. Sour cream mix with 1 Tbsp rosemary, 2 Tbsp hot pepper, freshly ground pepper and a bit of sea salt. At the end add 2 Tbsp hot Sicilian Pasta and mix well.

10. Pour sour cream into vegetables and leave in the oven (uncovered) for 30-35 minutes. 

11. Serve hot.

ENJOY!!! 

Delicious Wok Pan Vegetables in Tomato Sauce (in Polish: Warzywa z Woka w sosie pomidorowym)

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:                                       

• 2 mid size zucchinis (approx. 500 g)
• 2 big onions
• 5 cloves of garlic
• 1 red pepper, deseeded and finely diced
• 1 yellow pepper, deseeded and finely diced
• 1 green pepper, deseeded and finely diced
• 2 big carrots
• 6 Tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1 tsp  freshly ground black, white and red pepper
• 2 Tbsp marjoram
• 500 g tomatos or 400 g fresh tomato sauce with basil and garlic
• 3-4 Tbsp fresh herbs like basil, chives and oregano

Method:

1. Remember to wash zucchinis first. Cut both ends, then alongside and finally into 0.5 cm slices. 

2. Cut onion into slices.

3. Cut cloves of garlic into pieces

4. Cut pepper into halfs, clean the seeds inside and wash pepper well.Then cut it into 1 cm slices.

5. Cut peeled carrot into round slices - max. 0.5 cm.

6. Heat olive oil in a large, deep wok pan on medium-high heat. Add all the vegetables. Add freshly ground black, red and white pepper, sea salt and marjoram. Cover the wok with the lid and fry approx. 15 minutes.

 

7. Tomatos must be first peeled off from the skin under hot water. Then put sliced tomatos on the vegetables. Fry for another 15 minutes until all vegetables are soft.

8. Wok pan has to be lid covered and you have to stir from time to time. If you like, you can also add some fresh tomato sauce with basil and garlic or oregano but it should be real tomato sauce - not a ketchup like.  

Serve vegetables with rice or simply some bread.

ENJOY!!!