November 7th, 2015 in Appetizers & Snacks, Side Dish Recipes by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
October 24th, 2015 in Beef, Main Dishes by Julia Volhina
Fun recipe to play with: eggplants stuffed with ground beef and vegetables. Nice combination of meat and veggies. I love eggplants!
For me it is always a bit tricky to hollow eggplants out, it is important to take most of pulp off to make sure they cook through, but it is also important to to not damage eggplant skin. It takes a bit of time and practice.
You can take bigger eggplants and slice them in half lengthwise, or take smaller ones and slice top part off like I did for this recipe.
October 10th, 2015 in Chicken, Main Dishes by Julia Volhina
There are many recipes in Ukrainian cuisine for Hrechanyky – meat and buckwheat patties.
All of them use some sort of meat (chicken, or pork, or beef, or a combination of these) which is being mixed with boiled buckwheat and some other ingredients; patties are either baked or fried, and then served either plain or with some kind of sauce. So, there are many variations.
In this recipe I used ground chicken, patties are fried and served without any sauce. Simple recipe I would say. If you are grinding chicken meat yourself, you can do it together with onion, that way there is no need to grate it.
Serve hrechanyky warm or cooled down with vegetable side or on a bread bun.
September 26th, 2015 in Chicken, Main Dishes by Julia Volhina
Interesting and I would say unusual recipe: chopped chicken meat patties baked in garlicky cream cheese sauce. Great choice for romantic or family dinner.
I used chicken thighs meat for this recipe, it seem juicier and tasty to me, but breast meat will work as well. As for cheese, it is italian cheese blend, but if you like something else – it would probably work too.
If meat mince consistency is watery, forming patties may get tricky, just use two spoon to ladle and shape them, otherwise use hands.
September 12th, 2015 in Main Dishes, No-meat by Julia Volhina
I think this recipe is one of these I can call American. I don’t know if it was invented here, but it is sure popular here: it is quick to make and kids love it.
I used cheddar and swiss cheese for my sandwiches, but any other good melting cheese will work as well. As well as other breads. Just experiment with what you like.
Serve grilled cheese sandwich with a side or without.
August 29th, 2015 in Main Dishes, Pork by Julia Volhina
Country style boneless pork ribs cut is perfect choice for breading and frying: meat turns out soft and juicy, it is very easy to portion and cook. Result looks and tastes like tenders which are made out of pork.
Fried pork fingers can be served as an entree with a side or on a bread as a sandwich.
I usually cook bigger batch. Leftovers can then be stored in fridge or be frozen, and can be easily reheated in microwave.
August 15th, 2015 in Chicken, Main Dishes by Julia Volhina
Nice recipe for summer cookout – spicy (and somewhat sweet because of paprika) tender chicken meat skewers. Easy to prepare, yet it is very delicious.
All the heavy lifting for marinating meat is done in advance and then skewers are cooked right before serving. One more positive side of this recipe.
We usually cook these on metal skewers over open hot charcoals. If you plan to use wooden sticks – make sure to soak them in water well in advance to prevent burning.
Alternatively, these can be cooked in the oven, using broil at the end for color is a plus.