Recent Posts: Page 12 of 54
Korean Style CarrotsAugust 9th, 2014 in Appetizers & Snacks, Salads, Sides by Julia Volhina
Korean style carrots (“morkovka po-korejski”) is a popular in post-USSR countries dish which is usually served as salad, side dish or relish.
Often it is also served on hot dogs along with sausage inside the bun.
These pretty spicy carrots are great side for meats or poultry. They can also be used as one of ingredients for salads and other dishes.
Fruit Salad with YogurtAugust 2nd, 2014 in Desserts, Salads by Julia Volhina
Here is your step away from something usually called a dessert: fresh fruit salad dressed with plain yogurt.
No flour, no sugar, almost no fat (if you use low-fat yogurt); only fresh raw fruits loaded with vitamins and tons of good nutrients.
Besides being a dessert, this salad can be great choice for breakfast or lunch or just a snack when you need it.
You can mix and match fruits to your liking for this one. I used pineapples, banana, orange, apple, kiwi and pear. Mint is also optional and can be skipped it if you don’t like it.
Fish PieJuly 26th, 2014 in Fish, Main Dishes by Julia Volhina
This is not hard recipe to do, but pretty nice one. My mom used to cook it all the time when we were kids: it can be served right away while it is still warm, or later warmed up or cold.
You can use any fish for this recipe (excluding the one with tons of bones), but red and fatty kind will work the best here. I used salmon.
Recipe for portion of unsweetened yeast dough I used can be found here.
Bay leaves here are optional, I like to use them, but they need to be removed before eating, so if you don’t want to do that, just skip them altogether.
Shrimps in Sour Cream SauceJuly 19th, 2014 in Appetizers & Snacks, Fish, Main Dishes by Julia Volhina
Fast recipe to fix shrimps: simmer them for few minutes in sour cream and butter sauce.
I used raw cleaned shrimps for the recipe. But boiled ones will work as well, just reduce cooking time and temperature (no need for boiling).
Shrimps prepared this way can be a dish on its own, an appetizer or a snack, or it can be served over a bed of rice or pasta.
Chicken, Prunes and Cucumber SaladJuly 12th, 2014 in Salads by Julia Volhina
Chicken and Buckwheat CasseroleJuly 5th, 2014 in Chicken, Main Dishes by Julia Volhina
I know that buckwheat isn’t something people in this part of the world eat. But I like it, and it is very nutritious to say the least.
I also was so pleased to find roasted version of it in stock of local Whole Foods (which I either didn’t pay attention to before, or they kind of decided to be adventures and try it), so I decided to publish an interesting recipe using buckwheat this week.
Cooking buckwheat in the same pan with chicken, onions, garlics and sour cream gives it nice taste (and makes one pot less to clean, yay!). You can serve casserole as soon as it is ready, storing it leftovers in fridge and then reheating them makes a nice lunch too.
I used boneless skinless chicken thighs for this recipe, but any boneless chicken meat will work just fine.
How to Make Quark from MilkJune 28th, 2014 in Tips, Advices & How-to by Julia Volhina
This is a bit more time consuming way to prepare quark (fresh cheese) than the one from kefir, it it is also a bit cheaper.
Usually you would just leave unpasteurized milk in warm place for a day or two to sour. But since all milk sold here is pasteurized, it needs some help to get sour, this is why we will also use kefir or cultured buttermilk.
Whole milk will produce tastier cheese, so I suggest using whole milk. I use Snowville Creamery milk for my recipes and it works great every time.
This amount of ingredients will produce about 1.5lb of fresh cheese.