BEEF BULGOGI STIR FRY

BEEF BULGOGI STIR FRY

Rating: 5 out of 5.
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BEEF BULGOGI STIR FRY

Such a simple but uber delicious Beef Bulgogi Stir Fry

I love a good stir fry! It’s such an easy way to eat a whole bunch of veggies in one go especially. It’s also a great way to use your veggies when they’re on their last leg. So, please don’t feel like you can only stick to the vegetables I used in my Beef Bulgogi Stir Fry because the options are endless. I got some amazing thinly sliced beef from T&T over the weekend so I decided to use it as my protein. Marinating it in CJ’s Korean BBQ Bulgogi Sauce was the perfect flavour profile for this Miki noodle stir fry.

Beef Bulgogi Stir Fry
Beef Bulgogi Stir Fry

Beef Bulgogi Stir Fry

Thinly sliced beef marinated in Bulgogi sauce over a Miki noodle and veggie stir fry
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian

Equipment

  • Wok

Ingredients
  

  • 400 g pre-cooked Miki noodles
  • 200 g thinly sliced beef
  • 1 cup Bulgogi sauce I used CJ’s Korean BBQ Bulgogi Sauce specifically
  • 1 small onion julienned
  • 1 small bell pepper julienned, any colour of pepper
  • 2 stalks celery thinly sliced
  • 1 crown broccoli cut into bite sized florets
  • 5 mushrooms sliced
  • 2 tbsp sesame oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp chili garlic sauce

Instructions
 

  • Marinate your beef in Bulgogi sauce for at least 30 minutes.
  • Heat the sesame oil in a wok over medium-high heat. Once hot, cook your beef 25-30 seconds on each side (depending on your preference), but be careful not to overcook it. Remove the beef from heat and set aside when done.
  • Turn down to medium heat and add in any remaining Bulgogi sauce. Next, add in the sliced onion, pepper, celery and broccoli. Cook for 3 minutes. Add in the sliced mushrooms and cook for an additional 3-5 minutes (depending on how you like your veggies cooked). Turn down to low heat and add in the pre-cooked Miki noodles, Hoisin sauce and chili garlic sauce. Mix in until well combined and let it simmer for 2 minutes. Serve and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword beef bulgogi, beef bulgogi stir fry, Stir fry

SPAGHETTI AND MEATBALLS

SPAGHETTI AND MEATBALLS

Rating: 4.5 out of 5.
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SPAGHETTI AND MEATBALLS

A little bit of homemade spaghetti and meatballs

I honestly surprised myself with how quick and easily these spaghetti and meatballs came together! It took about half an hour and was such a comforting and tasty dish. I’m not the biggest pasta eater (and I say eater because I definitely am a fan) because pasta = lots of carbs. Now, don’t get me wrong, I absolutely love carbs, but the issue is I love them TOO much. I eat a lot of bread so that’s why I usually stay away from pasta. But, every once and a while I switch things up and soak in all the carbs with a beautiful pasta dish.

Spaghetti and Meatballs

I’ve posted a meatball recipe before, but trust me, these are even easier to make!

Learning from the best…

Throughout my travels and life experiences, I’ve definitely learned that the beauty of Italians cuisine and a delicious pasta in particular is simplicity. Being able to highlight the few ingredients used is so much more powerful than dumping a bunch of flavours together. This spaghetti and meatball dish was definitely inspired with that thought of keeping it simple. I hope you love how easy and delicious this recipe really is!

Spaghetti and Meatballs

Spaghetti and Meatballs

Keeping it simple and classic, this spaghetti and meatballs recipe uses few ingredients but is a punch of comfort and flavour.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium bowl
  • Medium pot
  • Baking sheet

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • ½ tsp oregano dried
  • 1 tbsp Parmesan cheese grated
  • 1 medium egg beaten

Sauce

  • 720 ml tomato sauce I used Divella Strained Tomato Sauce
  • 4 cloves garlic minced
  • 12 cherry tomatoes quartered
  • ½ tsp oregano dried
  • salt & pepper to taste

Other

  • ½ box spaghetti noodles cooked as per box instructions or until al dente
  • 2 tbsp olive oil

Instructions
 

  • In a medium pot, cook spaghetti noodles in salted water according to the instructions or until al dente. Set aside once done.
  • In a medium bowl, combine all the meatball ingredients and form about golf ball sized meatballs.
  • Preheat the oven to 375°F. In a large pan, over medium-high heat, add 1½ tbsp of olive oil and wait til hot. Lightly brown the meatballs on each side, approximately 2 minutes each side. Once lightly browned, place the meatballs on baking sheet and bake for 15 minutes.
  • In the meantime, using the same pan, add the remaining olive oil and turn heat down to medium. Sauté the garlic and cherry tomatoes for 5 minutes. Then, season with salt, pepper and oregano. Next, add the tomato sauce and simmer for 5 minutes. Add the meatballs and pasta to the pan and mix until well combined. Serve with some Parmesan cheese and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword italian, meatballs, spaghetti, spaghetti and meatballs


Łazanki (Polish Cabbage & Noodles)

ŁAZANKI (POLISH CABBAGE & NOODLES)

Rating: 5 out of 5.
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ŁAZANKI (POLISH CABBAGE & NOODLES)

A classic Polish dish, łazanki aka Polish cabbage and noodles

Łazanki (Polish cabbage & noodles) is technically a poor man’s dish, but just because it’s cheap to make doesn’t mean it isn’t delicious! The key to making it as flavourful as possible it to use quality bacon and all of the bacon grease. I got this recipe from my mom, and since moving out it’s become one of my staple dishes. With so few ingredients, it’s super quick and easy to make, perfect for a busy evening. The best part? It leaves a lot of leftovers for a couple so I automatically have lunch for the next few days.

I’ve always loved this dish, but I found it super interesting that it’s a common dish served in Polish prisons. However, it’s a much cheaper and less flavourful version. Watching Inside the World’s Toughest Prison’s, the prisoner’s definitely didn’t appreciate or like this dish as much as I do, but then again, their version isn’t nearly as good as my mom’s. Since it’s so cheap to make, and you can really use any meat you want instead of bacon, but I recommend trying my classic version before you start experimenting.

While the ingredients are few and simple, it’s important to use the proper noodles (image below). These little square egg noodles can be found at most European foods specialty stores.

Łazanki (Polish Cabbage & Noodles)

Want to try some other Polish recipes?

Rosół ( or Polish Chicken Noodle Soup)

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki, Polish cabbage and noodles

Łazanki (Polish Cabbage & Noodles)

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Polish

Equipment

  • Large pot
  • Medium pot
  • Large pan

Ingredients
  

  • 1 small green cabbage shredded
  • 2 medium carrots shredded
  • 250 g Kliseczki Wiejski or any small square egg noodles
  • 375 g bacon diced
  • 1 medium yellow onion diced
  • 1 tbsp olive oil
  • pepper to taste

Instructions
 

  • In a large pan, cook your diced bacon on medium-high heat for 13-15 minutes.
  • In the meantime, add olive oil to a large pot and turn to medium-low heat. Add the shredded cabbage, carrot and pepper, and cover with a lid.
  • Next, bring salted water to a boil in a medium pot. Cook the egg noodles as per packet instructions or until al dente, about 4-5 minutes. Drain and set aside the cooked noodles.
  • After about 15 minutes cooking the bacon, add the onion to the bacon pan and cook for an additional 3-5 minutes or until onion is translucent.
  • Once the onion and bacon are done, add the entire contents of the pan, grease included to the large pot with cabbage. Add the noodles as well and mix the everything until well combined and you’re ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cabbage and noodles, Polish, Polish cabbage and noodles, Łazanki

SHRIMP PASTA

SHRIMP PASTA

Rating: 5 out of 5.
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SHRIMP PASTA

This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka “pasta water”.
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

Rosół (Polish Chicken Noodle Soup)

ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

Rating: 5 out of 5.
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ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

A Sunday tradition…

Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.

Rosół (Polish Chicken Noodle Soup)

3 tips to make the perfect rosół

While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!

First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.

The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).

Rosół (Polish Chicken Noodle Soup)

The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!

Rosół (Polish Chicken Noodle Soup)

How to serve rosół

This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.

Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.

Want to try some other Polish recipes?

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki (Polish cabbage & noodles)

Rosół (Polish Chicken Noodle Soup)

Rosół (Polish Chicken Noodle Soup)

A delicious homemade traditional Polish Chicken Noodle Soup served over egg noodles.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Polish
Servings 6

Equipment

  • Large pot
  • Small pan

Ingredients
  

  • 1 full chicken halal or organic
  • 1 lg yellow onion halved
  • 2 carrots chopped in 2 bite pieces
  • 2 stalks celery
  • 1 stalk leek
  • ½ celery root optional
  • 2-3 bay leaves
  • 6 colonels full allspice
  • 2 cubes chicken bouillon
  • 1 tbsp Vegeta seasoning
  • 2 tbsp fresh parsley chopped
  • 6 cups water

Instructions
 

  • In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water (about 6 cups) and bring to a boil.
  • In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
  • When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
  • Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn’t come to a boil. Simmer for one hour.
  • In the meantime, cook your choice of egg noodles according to the package’s instructions.
  • With about 5 minutes to go, add the Vegeta seasoning.
  • After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it’s ready to serve!

Notes

For a smaller batch of soup, you can use half of a full chicken and use less water. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional