My Homemade Food Recipes & Tips

Category: Main Dishes (Page 1 of 26)

Zucchini and Chicken Casserole

October 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
Zucchini and Chicken Casserole

If you have an abundance of zucchini, this is definitely one recipe to try.

For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂

Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.

Zucchini Crepes

August 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Zucchini Crepes

Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!

Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.

Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).

So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.

Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.

Omelette with Broccoli

August 13th, 2016 in Eggs, Main Dishes by Julia Volhina
Omelette with Broccoli

If you like quiches for breakfast or brunch but don’t want to mess with puff pastry (or trying to cut off some carbs and fat) try this recipe for an omelette with broccoli.

I used fresh broccoli crowns (they are pretty inexpensive and taste great being in season and such), however frozen ones will probably work as well.

Cooking time for the omelette will depend on the size of the pan and amount of ingredients you use. Start testing readiness at 20 mins mark with a wooden toothpick. When omelette is ready, the toothpick should come out clean when stuck into the middle of the omelette.

Amount of ingredients from this recipe will produce 2 portions.

Boiled Beef Tongue

June 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled Beef Tongue

Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.

Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.

Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.

Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.

Oven Roasted Veggies with Fajita Spices

May 21st, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
Oven Roasted Veggies with Fajita Spices

Potatoes, cauliflower, asparagus and onions infused with fajita and some other spices and roasted in the oven is perfect dish on its own if you want more veggies in your diet, or great side dish for meat or chicken entree.

Cooking time for this dish in will vary depending on size of potato and cauliflower pieces. Potato in general will take more time to cook than other vegetables, slice it in smaller pieces and check its readiness with a knife before turning the oven off.

I used virgin olive oil spray here, spraying is a way more convenient than just pouring, it also helps to cut amount of oil to necessary minimum. However pouring oil will work as well.

Baked Chicken Thighs in Mustard Soy Sauce

May 7th, 2016 in Chicken, Main Dishes by Julia Volhina
Baked Chicken Thighs in Mustard Soy Sauce

Chicken thighs baked in mustard and soy sauce is one of these recipes to use when you need to cook something delicious while spending minimum effort on it.

All you need to do is to whip a sauce together, cover chicken with it and stick it into the oven – cooking doesn’t get any easier than this.

Chicken thighs are juicy and easy to cook without much risk of over drying the meat, so this recipe produces very tender and juicy chicken meat with a hint of spices from curry and mustard.

Deep Fried Pork Rolls with Pickles

April 23rd, 2016 in Main Dishes, Pork by Julia Volhina
Deep Fried Pork Rolls with Pickles

Pork rolls with a hint of mustard and pickles inside is not a healthiest recipe out there (due to pork and deep frying) but definitely interesting one to try at some point.

I like to use boneless country style pork ribs cut for this recipe. This cut is usually tender and juicy and easy to flatten into soft cutlets. However another soft pork cut may work here as well.

Make sure meat you use doesn’t have excess amount of fat and other connective tissue, or rolls will get harder to cook through (these I used for pictures had a bit too much of it, but I couldn’t find better one), use meat which has more meat in it with a bit of fat around it.