EnjoyYourCooking

My Homemade Food Recipes & Tips

Recent Posts: Page 31 of 52

Russian Zucchini Paste

September 24th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
Russian Zucchini Paste

This is recipe of zucchini paste from my mom: easy to cook, contains only vegetables (zucchini, tomatoes and onions) and is very-very tasty.

I usually eat this paste on bread toast, for breakfast or as a snack; however it is also a nice side dish to help increase vegetable servings in your daily diet.

Zucchini paste can be served warm or cooled down.

Beef Stroganoff with Mushrooms and Cream

September 17th, 2011 in Beef, Main Dishes by Julia Volhina
Beef Stroganoff with Mushrooms and Cream

This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.

Field mushrooms will also work good in this recipe, but cremini are the best.

As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.

Salmon Roast in Foil

September 10th, 2011 in Fish, Main Dishes by Julia Volhina
Salmon Roast in Foil

For me the best tasting salmon – is boiled salmon, and with this recipe I get taste of boiled salmon without actually boiling it. The same as boiled salmon this one tastes great garnished with mayo; a glass of white wine is good accompaniment as well.

This salmon roast can be cooked on the grill as well, just pack each fish piece into separate piece of foil and then cook without pan until ready.

Onions here are optional, they give a bit of taste to the dish but they also make sure that fish doesn’t touch the foil.

Pork Loin Roll with Prunes and Carrots

September 3rd, 2011 in Main Dishes, Pork by Julia Volhina
Pork Loin Roll with Prunes and Carrots

Ingredients in this recipe for most part are the same as in meat stew with prunes and carrots, however for this one I suggest using pork loin – it is tender and much easier to slit flat to be able to roll it with stuffing.

Prunes are go great with pork meat. If you have dry prunes with pits – soak them in boiled water for 15-20 mins to soften and then remove pits before continue with recipe.

Boiled potatoes are great side dish for this entree, whatever you decide to go with mashed potatoes, baked potatoes or simple boiled potatoes, it will work good.

Ukrainian Sour Cherry Dumplings

August 27th, 2011 in Main Dishes, No-meat by Julia Volhina
Ukrainian Sour Cherry Dumplings

I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…

Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert, however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky (vareniky) z vyshniamy”, and for this one we made plenty of pictures.

With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.

Roast Brussels Sprouts

August 20th, 2011 in Sides by Julia Volhina
Roast Brussels Sprouts

Roast brussels sprouts are great as a side dish or a snack. They don’t require much of attention while cooking: just clean sprouts, put them to a baking pan, toss with oil, salt and pepper and roast until ready.

You can cook them to your liking: increase temperature a bit and you get crunchy outside and soft inside, decrease temperature and increase cooking time – get softer sprouts.

Hope you like them!

West Ukrainian Cheese Cake

August 13th, 2011 in Desserts by Julia Volhina
West Ukrainian Cheese Cake

This cake is similar to the cheese cakes so popular in west part of the globe. However this one is made from quark cheese (fresh farmers cheese), not from the cream cheese.

It is very popular dessert treat in West Ukraine. It is often being made with raisins, however I don’t like raisins, so I am doing it without any filling. Just add them if you like.

During the baking this cake will rise in the oven, and then it will fall down a bit while colling down. That i s ok, just important not to open oven while baking or cooling.

To make up for a bit uneven shape, you can cut uneven sides off before serving it.