Rhubarb Kompot

May 4th, 2013 in Beverage Recipes, Non-alcoholic by Julia Volhina

This is another drink from my childhood. I must say I didn’t like it back when my grandma cooked it. But it changed since then.

I saw rhubarb stalks in store and it reminded me of her, so I decided to share this recipe with you.

If the taste of kompot is a bit too sour for your liking, add a bit more sugar.

Potatoes Fried with Garlic and Caraway Seeds

April 27th, 2013 in Side Dish Recipes by Julia Volhina

An easy yet tasteful side dish to make. It goes well with meat or poultry or a vegetable main dish.

Caraway seeds in combination with garlic give this dish some fragrance and interesting taste.

A hint: you can boil potatoes well in advance and fry them right before serving to get side dish ready when main course is.

Veal Rolls with Feta Cheese, Garlic and Olives

April 20th, 2013 in Beef, Main Dish Recipes by Julia Volhina

This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.

To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.

Use any kind of white wine you like, it can be also served later with the course.

Turkey Meatloaf

April 13th, 2013 in Main Dish Recipes, Turkey by Julia Volhina

This is another experiment with turkey meat, which I am not very familiar with. And I must say I like how it turned out.

I used ground turkey breast meat, but thighs would do good as well, or a combination of these.

This recipe is good choice for lunch or dinner, leftovers can be stored in fridge and warmed up before serving.

Seared Summer Squash

April 6th, 2013 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

Easy and quick to make dish for summer squashes or zucchini. I actually used both to make this dish looking more festive.

I believe it is also light, especially if amount of oil used is reduced to minimum, squashes are actually being cooked in their own juices.

Seared squashes can be served as a dish on its own or as a side dish for a meat main course.

Blue Cheese Dip

March 30th, 2013 in Sauces & Dips & Spreads by Julia Volhina

This dip is one of my US discoveries, along with celery stalks which I never tried before I came here.

These two I can eat together endlessly, as an appetizer, a side or just a snack. It just made a lot of sense to learn to mix the dip from scratch myself.

Blue cheese dip goes great with fresh vegetables (e.g. celery, carrots, broccoli, cauliflower), spicy chicken wings or as a fresh salad dressing (I would suggest to put a bit more kefir to the mix in this case).

Spring Radish Salad

March 23rd, 2013 in Salad Recipes by Julia Volhina

Another spring-envy salad, probably not as light as one would want, mostly because of mayo. But in this one I wouldn’t suggest to replacing mayo with sour cream or yoghurt.

It doesn’t take much time to prepare, about 15 mins of mostly chopping. Boil eggs in advance, let them cool down till room temperature before adding to the salad.

Prepare this salad right before serving for best taste.

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