September 15th, 2012 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina
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.
September 8th, 2012 in Fish, Main Dish Recipes by Julia Volhina
Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).
If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).
Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.
September 1st, 2012 in Beef, Main Dish Recipes by Julia Volhina
A simple recipe to marinate steaks for a cookout: onion juice tenderizes meat without draining its own juices and no need to clean onions themselves as if you would need to do when marinating meat with chopped onions.
I used only salt and ground black pepper as seasonings this time, but other spices can be used to your taste: bay leaf, allspice, paprika, whole peppercorns, whatever you like.
Any meat cut will work here, more lean meats may require more time for marinating.
August 25th, 2012 in Chicken, Main Dish Recipes by Julia Volhina
Chicken fried in breadcrumbs and parmesan breading, baked with tomato basil sauce is a perfect dish for the romantic dinner with mediterranean hints in taste.
You can use canned tomatoes instead of fresh to save some time and possible money, but I believe sauce prepared with fresh tomatoes tastes a way better.
Breadcrumbs are also easy to make at home by drying and then crumbling in blender couple of slices of italian bread.
August 18th, 2012 in Hot Soups, Soup Recipes by Julia Volhina
Unusual soup (at least for me): cauliflower florets and with tender chicken boiled in chicken broth and milk thickened with semolina flour.
It requires much less work to prepare that usual soup do: boil chicken and cauliflower and wait until they all become soft to taste. Not much peeling, blanching, slicing, dicing, etc.
You can adjust thickness of the soup by varying amount of water, milk and semolina flour. Add mozzarella directly to a serving bowl if you like taste of melted cheese, or skip it all together if you want to make soup skinnier.
August 11th, 2012 in Salad Recipes by Julia Volhina
Broccoli is one of vegetables I never tried before we came to US. Amongst other foods prepared of broccoli, fresh broccoli salads are pretty popular here.
And I think variation with fresh broccoli, onions, raisins, sunflower seeds and bacon crumbles is the most popular one.
If you wish to make salad lighter skip the bacon (obvious decision) and use lighter mayo.
August 4th, 2012 in Sauces & Dips & Spreads by Julia Volhina
I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.
So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.
Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.
I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.