June 29th, 2013 in Tips, Advices & How-to by Julia Volhina
This is somewhat easier way to get quark (fresh cheese): it requires less time since you don’t need to sour milk and such, since kefir is used instead.
There is a trade off to that of course, the taste of quark will depend greatly on taste of kefir itself, as well as its fat content. So use good quality kefir to prepare quark.
Note: 2 quarts of low fat kefir will make you about a pound of quark.
June 22nd, 2013 in Hot Soups, Soup Recipes by Julia Volhina
Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).
This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.
Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.
Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.
June 15th, 2013 in Chicken, Main Dishes by Julia Volhina
This is my first attempt on cooking fried rice, one of the website visitors asked for a recipe and I decided to try some out.
I liked the result, but it is hard for me to judge, since fried rice isn’t very slavic food which I am more used to (main trick is to not overcook rice). If you decided to try it too, please let me know how it turned out for you.
By the way, in this recipe amounts of ginger and soy sauce can be adjusted to your taste.
June 8th, 2013 in Side Dish Recipes by Julia Volhina
Asparagus is one of foods I never ate before I came to US, and it seems pretty popular here as a healthy food, probably pretty packed with fiber everybody talks about so much here.
And this is easy way to cook it, you just need to make sure to not overheat butter and garlic.
Younger the asparagus spears require less time to cook. Make sure to cut off hard ends from the bottom all the way till soft part.
June 1st, 2013 in Chicken, Main Dishes by Julia Volhina
It is BBQ season again. And these curry chicken kebabs are good fit for one of these.
Chicken meat turns out very tender and juicy, especially if you use boneless chicken thighs (but breasts will do too).
If you don’t want to bother with grill (even though it is pretty fun), you can roast skewers in the oven over the baking pan.
May 25th, 2013 in Fish, Main Dishes by Julia Volhina
This is my mom’s recipe, she used to cook pretty much any fish we had like this. Original recipe calls for parsley roots, but they are hard to come around here, so I used parsnips instead and it worked good.
Important moment: the fish should be with bones (so pieces won’t fall apart). Actually this recipe is very good for bony fish: if you let fish simmer with vegetables for longer – smaller bones will dissolve while cooking.
May 18th, 2013 in Salads by Julia Volhina
This salad filled with vitamins. But it is highly seasonal, unless you have fresh ramps at your disposal anytime of a year.
I saw them by in Whole Foods other day, and couldn’t pass by, had to take an opportunity to make this salad.
Ramps have intense garlicky taste, if you want to make it less so, add a bit more sour cream to the dressing.