Category: Sides (Page 2 of 7)
Creamy Spinach with EggsNovember 5th, 2016 in Sides by Julia Volhina
Creamy Spinach with Eggs is my goto side dish recipe for baked or grilled salmon.
If you are looking for more ways to add some leafy greens into your diet – this may be a recipe to try.
Fresh spinach with eggs and sour cream cooks in minutes, is packed with nutrients and also tastes great.
By the way spinach volume will reduce significantly while cooking, so don’t get surprised and start with a big bunch.
Pesto Pasta Salad with Tomatoes and MozzarellaSeptember 24th, 2016 in Salads, Sides by Julia Volhina
I’ve tried this salad on a cookout organized by our friends and fell in love with it (and of course had to make sure I have a recipe for it to share).
I don’t even know why this dish made of cooled cooked pasta, black olives, tomatoes and fresh mozzarella tossed with pesto and grated parmesan is called a salad, but let’s go with it.
Of course freshly made basil pesto sauce is the best choice for dressing here (and it doesn’t really take much time to make if you wish to try). But one from a store works as well.
I know pasta salads are not a first choice for people who are trying to cut down the amount of carbs they consume but it surely is delicious. Well, one can opt for a whole grain pasta to make it seem a bit better.
Next time you need to bring something to a cookout or a get-together, why not to try this recipe?
Oven Roasted Veggies with Fajita SpicesMay 21st, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
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.
Cabbage with Mushrooms and Sour CreamJanuary 16th, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
This dish offers great combination of tastes: cabbage, onions, mushrooms and sour cream braised together and seasoned with fresh dill.
Cabbage braised with mushrooms and sour cream can be served as a side or as no meat course on its own.
Time needed for cooking will vary depending on how soft you like cabbage to be, just check its readiness from time to time.
Garlicky Mashed Cauliflower with ParmesanDecember 19th, 2015 in Sides by Julia Volhina
Another take on mashed cauliflower side: smooth pureed cauliflower with parmesan cheese and a hint of spicy garlic.
Great choice when you want to cut on potato intake but still want something of mashed texture on your table.
From my experience, cauliflower purees taste better fresh, so cook just enough for one time don’t keep leftovers.
Garlic taste can be a bit overpowering sometimes, so I suggest going with half garlic clove at first, and see if more is needed to taste.
Zucchini “Fries” with Parmesan and SpicesNovember 7th, 2015 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
Simple Cauliflower Puree (Mashed Cauliflower)August 1st, 2015 in Sides by Julia Volhina
Lately, I am cutting on my potato intake, but it is hard because I like such sides as mashed potatoes, for example. So when I read about mashed cauliflower being something similar but healthier, I had to try it right away.
I must say, mashed cauliflower still tastes like cauliflower, however the texture of it is very much similar to the texture of potato puree. So I think, I am pleased with my results.
I used hand immersion hand blender to puree my cauliflowers, but I am pretty sure stand blender or food processor will work for it as well.
Don’t over do on amount of milk – cauliflower will need much less than potato would, so add it very gradually, spoon by spoon until desired consistency.