FOOD, MEAT AND VEGETABLES

TODAY’s MEAL PREPPING AT HOME 👩🏻‍🍳iCook

👩‍🍳Vegetable recipes include countless dishes and dishes – they all have one thing in common if prepared ideally they are rich in vitamins and, above all, healthy. Today’s meal prepping vegetables with mushrooms from the forest. I added shrimps seasoned with anchovy sauce. The soup broth that I cooked today is from ribs bones infused with vegetables and the rest of my mushrooms from the forest. We also got some fruits. What a meal prepping time that I enjoyed in my kitchen. As always one of my happy places in this world.

MEAT AND VEGETABLES

MUSHROOM and MUNG BEAN

👩‍🍳In my kitchen it should not be Friday to have monggo or mung bean. I cook it whenever I’m craving for it. Today cook it with champignon or button mushrooms with marinated pork and onion in soy sauce. Something different but it taste good for us. Was quick recipe for Whit Monday dinner. Coming back from another fun-hike just like yesterday with my niece and daughter outside Vienna. Have a try with this recipe of mine and tell me. Thanks for dropping by and please like, share and subscribe for more Recipe around the Globe on my YOUTBE CHANNEL. Happy Prepping.

YOU NEED…….

200g Button mushroom or Champignon

150g Boiled Mung Bean

3pieces Scallions

4 cloves Garlic 🧄

1pc Onion 🧅

200g Marinated Pork in Soy sauce ad with onion 🧅

Salt to adjust the taste

HOW TO…….

FOOD

🇪🇺SOUP 🥣 OYSTER MUSHROOM 🍄 BUTTERNUT SQUASH, PAK CHOI🥬 CARROT🥕 and EGG NOODLE

Today’s soup freshly cooked by me. Butternut squash is in season now. Adding all vegetable to chicken broth with chicken flakes plus homemade egg noodle given to me by colleagues completes the recipe.

Freshly cooked soup 🥣

YOU NEED…….

Chicken broth

Butternut squash

Carrot

Pak choi

Oyster mushroom

Chicken broth cube, to make more tasty

Parsley, chopped

Salt and Pepper

Egg noodle

HOW TO…….

SEAFOODS AND VEGETABLES

A TYPICAL MEAL

Today’s lunch I cooked mackerel sinigang with zucchini (Mackerel in sour soup with Courgettes).

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Filipino palate is a bold combination of sour and spicy sweets. I should say it can be said that it is extravagant because the Filipino food is often delivered in a single presentation, the participant is a simultaneous visual feast, aromatic bouquet and a taste appetizer. Dinner and lunch still the main meal. Compared with other countries snacking is normal and it is possible that a person eats five meals a day.
Philippines itself has evolved over the centuries under the influence of different cultures. It was of Chinese, Malay, Spanish and has been influenced to a lesser extent by American and Indian culture which has resulted in a unique multi-cultural blend of ingredients and dishes. The dishes range from a simple meal of fish and rice to rich paellas and cocidos. Some popular dishes include sinigang, lechon, longanisa, tortas, adobo, Kaldereta, kare-kare, pancit, lumpia, and halo-halo which is good and popular during high summer season.

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And for afters we had these fruits avocado, apple and mandarin! 😉
Since I’m diabetic we prefer to have more fruits than sweets or dessert. After all the two kids are got used to it.

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And for my two kids I cooked Spirali Tricolore with Champignon-Mozzarella-Peeled Tomatoes-Basil Leaves (Pasta with Champignon-Mozzarella Sauce). Because they don’t eat much mackerel specially if it is cooked with soup and vegetables. They prefer fried or fried with a little bit of sauce.

YOU NEED…….

* 250g Champignon
* 500ml Butter Milk
* 250g Sour Cream
* Some grated Mozzarella Cheese
* 500g Spirale Tricolore (Pasta)
* 3tbsps. Butter
* Salt to taste
* Herbs (Italian Herbs)
* 5pcs. medium-sized peeled Tomatoes
* Some Basil Leaves fresh or dried (I used dried)

HOW TO…….

** Cooked pasta according to package instruction al dente.
** Heat a pan or caserole, melt butter saute tomatoes and champignon. Add herbs, basil leaves, butter milk and sour cream. Cook for about five minutes. Season with salt and pour sauce to pasta topped with mozzarella chesse. Serve while hot. Happy Cooking and Guten Appetit 😉

PURE VEGGIES

BOTTON MUSHROOMS (CHAMPIGNON) with POTAOES

Tonight’s dinner Champignon ( Button Mushrooms) with boiled poatoes and spring onion. Purely vegetables. Hubby ate it with rice and bernese sausage me with brown bread! 😛

BUTTON MUSHROOMS with POTATOES

Craving for something simple and sober to cook but veggies. So if you want to try it here is my recipe for it. This yields for four persons!

YOU NEED……

  • * 12pcs. medium sized Potatoes, boiled and peeled then sliced
  • * 500g Champignon (Button Mushrooms) washed and sliced
  • * 1 bunch of Spring Onions, washe and cut into thiny rings
  • * some Butter
  • * Salt and Pepper

HOW TO…….

Heat a caserole, add some butter once melted add champignon. Stir until half way cook then add spring onion and potaoes. Season with salt and pepper according to your preference. Serve while hot with sausage or fried fish for rice or bread. Happy cooking 😀

PORK MEAT

LENGUA IN MUSHROOMS SAUCE WITH MASHED POTATOES

It is not easy for me with two kids who was born here in europe in which the kitchen offers a large selection of different foods…Asian, European and Philippine. Specially when it comes to cooking of giblets or innards from beef and pig meat not only from poultry, they are not use to it. This is my version and at least the kids tried it.

TO BOIL LENGUA:
* 1 kg Lengua or 4 to 5 pcs.
* 2 carrots
* some pepper corn
* 1 onion
* some onion leaves
* 2 tbsps. vinegar
* half a head garlic, peeled and crushed
* some water

TO SAUTE LENGUA:
* 1/4 cup or 2 tbsps. of margarine or butter (I used margarine)
* 1 onion chopped
* 500 to 1 kg fresh mushrooms
* salt and pepper

FOR SAUCE:
* Lengua broth
* 2 packs Maggi Gourmet Sauce
* a handful chopped parsley, fresh or frozen
* salt and pepper
Rama cream culinesse or milk

FOR MASHED POTATOES:
* 1 kg boiled and peeled potatoes
* some potatoe broth
* 1 cup milk
* salt and pepper
* some margarine or butter ( I used margarine)
* browned onion rings for garnishing

HOW TO…….

PART1

PART2

POULTRY

CHINA PAN a la DOLLY

An Asian Sauce with aromatic dried mushrooms, carrots and cabbage, topped with chopped parsley.
From the collections of KNORR products, which gives a big help for me in the kitchen. With KNORR products as a mom of 2 kids gives me a new ideas in the kitchen for more tastier and very appetizing dishes. Maybe you can have a try specially those who lives in the vicinity of EUROPE!

YOU NEED…….

* 500 g Chicken Breast or Fillet
* 1 pouch of Knorr China Pan Base
* 1/4 head of Cabbage
* 2 pcs. small Carrots
* Various dried Mushrooms, about 200 g
* some Olive oil or vegetable oil
* 3/4 Liter cold water

HOW TO…….

POULTRY

TURKEY BREAST in BELL PEPPERS and MUSHROOMS

For those who loves Poultry like chicken, duck and turkey meat, you can give a try with this recipe for turkey breast. Before cooking marinate first the meat with paprika powder and some vegetable oil. Mix with three colors bell peppers and mushrooms. I also added 1 or 2 pieces. sliced frankfurter sausage. Not only for a change but also really another taste for the table to serve with.

YOU NEED…….

* 1 kg Turkey breast, sliced and marinated with paprika powder, some salt & some vegetable oil
* each 1/ red, green and yellow Bell peppers
* 1 or 2 pcs. Frankfuter (Sausage), sliced
* about 150g to 200g Mushrooms
* 1 red Onion
* Mix Herbs
* Paprika powder
* Salt
* 2 tbsps. Vegetable oil, I used Sunflower oil

HOW TO…….

—First marinade meat with paprika powder, salt and some oil. Heat a pan pour some vegetable oil, I used sunflower oil.

—Saute onion add the meat and frankfurter stir until meat is halfly done. Add mushrooms and season with mix herbs and salt. Cover for 5 minutes.

—Then add bellpeppers and cover again for about 3 minutes over medium heat. Then serve with rice.

ABOUT, PURE VEGGIES

ILOCANDIA “UONG” (mushrooms)

ALL YOU NEED TO KNOW ABOUT THE ILOCOS REGION
The province and Ilocos region has a long history of trade between Chinese and Japanese well before the Spanish arrived in 1572.

Ilocos Norte and the Ilocos region has a strong claim to having one of the most richest and diverse cultural heritages of all the Philippine provinces. The political and social unrest that occurred in the Spanish colonial era along with the harsh conditions of the local environment which is both sandy and rocky has given rise to a unique Ilocano character. This local adversity developed the Ilocano traits of industrious and tenacious people, renowned for their strong spirit and thrifty and frugal habits.

In the Ilocos region they speak a local dialect called Ilokano which is also known as Ilocano, Iluko, Iloco, Iloko, Ylocano and Yloco is this is the third most-spoken language in the Philippines. Dont worry most speak tagalog and many also speak good English. Just like us (my hubby and I). 🙂

The principal products of the Ilocos Region that can be bought include basket weaving in Pinili and Badoc; bricks in Paoay!

Ilocanos loves to cook it with ampalaya leaves. While me here in uerope, I used to cook it with chicken breast, mushrooms soup with potatoes, or mix with other vegetables.
wild mushrooms in Pinili; clay pottery, metal works and furniture in San Nicolas; rattan in Adams, Marcos, Nueva Era and Pagudpud; tin smithing in Badoc and cloth and blanket weaving in Laoag, Paoay and Sarrat.

Around two thirds of the province are used for agriculture which is the principal livelihood. Ilocos Norte is very proud of its gastronomic and agricultural produce that includes Garlic and Onions in Bacarra, Badoc, Bangui, Burgos and Paoay; Sukang Iloko ; Tobacco in Badoc, Batac, Dingras, Marcos and Paoay; Salt in Pasuquin and Gamet (seaweed) in Burgos, Currimao; Tomato PasteSarrat; Paoay, Vintar; Mung Beans (monggo) Batac; Rice in most areas, we have three fields ourselves, and there is also cotton, corn, sugarcane and dried fish.

Of course gastronomy doesn’t stop there and the delicious Ilocano delicacies include bagnet (chicharon), biscocho (crackers), corniks (corn kernels), empanada (filled pastry), linga (sesame seed), longganiza (sausage) and tupig (sticky rice).

PURE VEGGIES

PURE VEGGIES

BUTTON MUSHROOMS IN COCOMILK

ADOBO SA GATA ang tawag ko dito, using button mushrooms. Napapanahon at tamang-tama ffpara sa LENTEN SEASON! For those who doesn’t want to have meat for their meals during LENTEN DAYS… It is in season kaya mura at fresh na mabibili dito sa lugar ko. You can use coconut milk or cream. Mushrooms are fatless and you can’t make them render fat no matter how long you cook them. You’ll only make them shrink if you cook them for too long. Mushrooms brown in oil fast. This is easier and simpler.

I used apple vinegar for this recipe because of its less pungent aroma and more subtle flavors. I also used fresh ground pepper for the same reason.

YOU NEED…….

* 500 g fresh Button Mushrooms
* about 1 tbsp. minced Garlic
* 250 ml Coconut milk or Coconut cream
* 3 tbsp. Apple Vinegar
* 3 tbsp. Vegetable oil
* Salt
* Fresh ground Pepper
* fresh chopped Chive for garnishing

HOW TO…….

* Dab the mushrooms with absorbent paper towels to removed excess water.

* I cook first for about 8 minutes the cocomilk over medium heat.

* Heat the vegetable oil. Add the garlic until brown and mushrooms . Cook, stirring, until lightly browned. Season with salt and pepper. Pour in the vinegar and cook over medium heat, uncovered(3 minutes).

* Add to the coconut milk and continue cooking over medium heat until the cocomilk reduces. Sprinkle with chopped chive before serving.

 

ZUCCHINI WITH TOFU (tokwa)

In tropical countries like the Philippines where vegetables are abundant almost all-year round, stir-fried vegetable dishes are easy to make. One practical guideline is that prices of certain vegetables vary depending on the season. As a rule, vegetables are more expensive during the rainy months; cheap and plentiful during the summer months. Since zucchini is very cheap….I decided to mix with tofu alternative for meat during lenten season.

YOU NEED…….

* 4 pcs. Zucchini, sliced
* 1/2 a cake Tofu, fried cut into cubes
* a handful cilantro, chopped
* 1/2 a head of garlic sliced
* 1 tsp. vinegar
* salt and pepper
* some vegetable oil

HOW TO…….