Recent Posts: Page 11 of 56
Fried Meat with Mustard and EggsMay 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.
You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.
Results may vary depending on the taste of mustard you use. So use the one you like :).
The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.
Choose softer cut of beef for this recipe, pork or chicken may work too.
Scalloped Potatoes with ParmesanApril 25th, 2015 in Main Dishes, No-meat, Sides by Julia Volhina
Simple Fried ShrimpsApril 11th, 2015 in Appetizers & Snacks, Fish, Main Dishes by Julia Volhina
Simple recipe to fry shrimps. I cooked shrimps in shell, but cleaned ones will work for this recipe as well.
Make sure you don’t overcook shrimps (turn them over as soon as meat becomes white), or meat will turn hard and shrimps will be hard to clean.
You can also use garlic oil instead of cooking garlic with oil, if you have it on hand.
Beef Liver with Sour CreamMarch 28th, 2015 in Beef, Main Dishes by Julia Volhina
Let’s bring liver back to the table: for as nutritious as it is, it doesn’t get nearly enough of the spotlight.
This easy recipe will help you to add all the goodness beef liver has into your diet.
I noticed that in US it is easier to find pre-sliced and cleaned liver, but in case you buy a whole piece, you will need to clean it, remove hard vessel parts and slice it up before continuing with the recipe.
Liver tastes great with boiled buckwheat, this is my first choice for a side dish for any main course with liver.
Raw Vegetables and Chicken Salad with FetaMarch 14th, 2015 in Salads by Julia Volhina
This salad is more advanced version evolved from Raw Vegetable Salad with Feta.
I added few ingredients: kale, celery, zucchini, corn, olives, mushrooms and a protein source, boiled chicken, to make things a bit more interesting.
I take this salad ingredients with me and slice them up at work for a healthy lunch. It only takes few minutes to do.
By the way, if you boil chicken right before making the salad, make sure you let it cool down to room temperature first.
Pecan Stuffed Prunes with Whipped CreamFebruary 28th, 2015 in Desserts by Julia Volhina
For some weird reason this dessert is called “Snow White and Seven Dwarfs” in Ukraine. But it doesn’t make its taste any less than awesome: sourish prunes, stuffed with nuts on a bed of fluffy whipped cream.
Prunes can be stuffed in advance, in fact nuts will taste even better after few hours in prunes. And then whip cream and assemble dessert right before serving it.
By the way, you can use other nuts instead of pecans, for example walnuts or almonds, whatever you like more.
Rabbit Stew with Mushrooms and Sour CreamFebruary 14th, 2015 in Main Dishes, Rabbit by Julia Volhina
Rabbit meat is considered to be lean and overall healthy meat option. We were cooking rabbits pretty often at home in Ukraine. But here in US I was never lucky enough to see one in store.
This seem had changed recently: both, Whole Foods and Giant Eagle Market District in area where we live, now started carrying young rabbits (I hope it isn’t some kind of trial).
So I couldn’t resist, bought one and decided to share this simple and yet pretty tasty recipe for rabbit stew with mushrooms and sour cream. I hope you like it as much as I do.