Recent Posts: Page 2 of 55
Chickpea Garam MasalaJune 17th, 2017 in Main Dishes, No-meat, Sides by Julia Volhina
One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.
It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.
I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.
I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.
How to Boil ChickpeasJune 3rd, 2017 in Tips, Advices & How-to by Julia Volhina
If you don’t want to use canned beans in your recipe and prefer to cook chickpeas or garbanzo beans yourself, here are pretty easy to follow step-by-step instructions for how to boil them from scratch.
The trick is to soak beans for at least of 10 hours before cooking.
Make sure that beans don’t boil to hard, very light simmering is enough. Cook beans until desired tenderness (45 mins to an hour).
Use cooked beans right away, or freeze for later. You may also preserve some water the beans are cooking in for further use.
Sliced Rosemary Baked PotatoMay 6th, 2017 in Sides by Julia Volhina
Artistic twist on rosemary baked potatoes: thin sliced, nicely spiced and powdered with a bit of parmesan.
It is easier to guess what size of pan to use and how much potatoes to use if you measure pan by placing potatoes in and adjusting amount of potatoes to fit in neatly prior to cooking.
Use potatoes of the same size to ensure they cook evenly.
For more consistent results and speed – use mandoline for slicing potatoes.
Chicken, Tomato and Mushroom SaladApril 22nd, 2017 in Salads by Julia Volhina
Any time is a good time for a salad. Especially if it is a chicken salad loaded with protein, in a great combination with tomatoes and mushrooms.
This salad can be an entry on its own or a side to another dish.
I used boiled chicken for this one, however leftover rotisserie chicken or turkey will work here as well.
If you want to go lighter on calories with this recipe, use light mayo, or a combination of yogurt and mustard.
Spinach Crustless QuicheApril 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
It is green and delicious, it is spinach quiche.
Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.
If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.
These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.
Tomato and Cheese Stuffed Pork LoinMarch 25th, 2017 in Main Dishes, Pork by Julia Volhina
Creative way to stuff pork loin – slice it up like a “book”, marinate, put tasty ingredients in between “pages” and then roast.
I stuffed pork loin with tomato slices, shredded cheese and sliced thin garlic cloves for a hint of spice.
For this recipe meat is marinated for about 12 hours before cooking. So allow some time for that, you will not be disappointed.