April 12th, 2014 in Main Dishes, No-meat by Julia Volhina
This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.
Round kinds of rice will probably work better for it, but any white rice will do.
Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.
Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.
April 5th, 2014 in Salads by Julia Volhina
This salad has interesting combination of ingredients: sweet peas with pineapples and ham (or canadian bacon) mixed with lettuce.
Freshly boiled peas can be substituted for canned peas on this one, but canned ones are some what easier to find.
Assemble salad right before you plan to serve it, lettuce will not keep freshness and crispness for long after slicing.
March 29th, 2014 in Hot Soups, Soup Recipes by Julia Volhina
So I discovered carrots and ginger combination while working on last week recipe. And I decided to take it one step further: today with carrots and ginger soup-puree.
It is spicy, unusual and absolutely delicious. To my surprise even my better half liked it (and he is not too thrilled with either carrots or ginger).
You can use cup blender instead of hand one, if blender cup isn’t big enough to hold whole pot, just work in batches. But I must say hand blender is much easier to use here.
March 22nd, 2014 in Salads by Julia Volhina
This is refreshing and somewhat spicy salad made with carrots, raisins and ginger.
It tastes great by itself, or with meat or poultry.
You can make salad more or less spicy by adjusting amount of ginger you use: more ginger will make more spicy salad.
March 15th, 2014 in Beef, Main Dishes by Julia Volhina
I saw veal rolls with pear meal in some TV show once and wanted to try it ever since.
The combination of ingredients in this recipe is unusual, veal is pretty expensive and somewhat hard to find here in US. This is probably the reason why I got to this recipe only now.
I used veal scallopini here, because they are already sliced, and it is easier to pick meat pieces of right amount and size. But you can also use whole piece of veal meat and slice it yourself. As for the pear, use ripe fragrant pear for better results.
March 8th, 2014 in Salads by Julia Volhina
Spring is right around the corner. And even though nowadays you can buy fresh vegetables all year around, in spring they taste somehow special. Maybe this is a way how body let’s you know it needs to be replenished with vitamins.
This is why I am publishing this recipe for salad made of fresh bell peppers, cucumbers and tomatoes with boiled white chicken meat and a bit of cheese.
By the way, mayo in the dressing can be mixed with sour cream for skinnier version.