EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: No-meat (Page 4 of 7)

Roasted Spaghetti Squash with Tomato Basil Sauce

September 15th, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
Roasted Spaghetti Squash with Tomato Basil Sauce

Cooking spaghetti squash was yet another food-related discovery for me since we arrived to US.

What makes it interesting is spaghetti-like strands of pulp which can be scooped out with a fork after squash is cooked.

That gives so much room for creativity 🙂 . My first attempt was an easy choice: roast spaghetti squash and mix its pulp with simple tomato and basil sauce.

I hope you will like it.

Kefir Crepes

May 12th, 2012 in Main Dishes, No-meat by Julia Volhina
Kefir Crepes

Kefir based crepes have more tender than milk based ones, but they are also harder to do.

Amount of flour to use will depend on thickness of the kefir you have (an that will vary based on brand), somewhere between 2 cups and 2 and half that is what I usually use. If you have choice – use more runny kefir.

There are couple of things you can do if crepes tear when you try to flip them: one of them is to add more flour – but that will not work good if kefir you are using is too thick, then you can put more eggs, and the last resort it to use smaller skillet – then flipping will be easier.

Zucchini Pancakes with Sheep Cheese

April 28th, 2012 in Main Dishes, No-meat by Julia Volhina
Zucchini Pancakes with Sheep Cheese

These are zucchini based vegetable pancakes with a bit of fresh sheep cheese, which can be optional if you don’t like sheep cheese, but to my opinion it benefits a lot to the taste.

You can use zucchini or other kind of summer squash; remove seeds they already formed before cooking.

Vegetable pancakes are good choice for breakfast, brunch or lunch. Serve them warm with sour cream or sour cream and garlic dip how I did.

Oven-Roasted Herbed Redskin Potatoes

January 21st, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
Oven-Roasted Herbed Redskin Potatoes

I think any kind of potatoes can be cooked this way, however red skin ones are the best here. You can take big potatoes and slice them in smaller wedges or smaller ones and cook them whole or sliced in halves.

Vary amount of herbs as well as herbs themselves to your taste, in additional to rosemary, thyme, oregano you can use parsley, dill, black pepper, etc; I would just advise to keep rosemary in – it goes great with potatoes.

Over-roasted herbed redskin potatoes can be a no-meat dish on itself or you can accompany a meat entry with it as a side dish.

Semolina Porridge (Mannaya Kasha)

December 17th, 2011 in Main Dishes, No-meat by Julia Volhina
Semolina Porridge (Mannaya Kasha)

Mannaya Kasha is one of foods associated for russian people with their childhood. When I was little I was always told it is rich on nutrients and required for healthy kid growth – every kid knew that to grow strong and healthy they need to finish up their plate with semolina porridge.

Just as a note: while researching for proper translation for this recipe, I stumbled on information that semolina porridge isn’t recommended for kids younger than 3 years (which was new to me) as it contains high amount of gluten and also phytin. But because it also has a lot of proteins and high content of vitamins E and B1 it is very good for kids after 3 year old who have no gluten intolerance.

While cooking it is important to stir mannaya kasha all the time (I use whisk for this and it helps a lot), or you will get clots and no kid likes them in their mannaya kasha.

Russian Zucchini Paste

September 24th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
Russian Zucchini Paste

This is recipe of zucchini paste from my mom: easy to cook, contains only vegetables (zucchini, tomatoes and onions) and is very-very tasty.

I usually eat this paste on bread toast, for breakfast or as a snack; however it is also a nice side dish to help increase vegetable servings in your daily diet.

Zucchini paste can be served warm or cooled down.

Ukrainian Sour Cherry Dumplings

August 27th, 2011 in Main Dishes, No-meat by Julia Volhina
Ukrainian Sour Cherry Dumplings

I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…

Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert, however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky (vareniky) z vyshniamy”, and for this one we made plenty of pictures.

With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.