EnjoyYourCooking

My Homemade Food Recipes & Tips

Recent Posts: Page 31 of 54

Vegetable Soup-Puree with Mushrooms

December 31st, 2011 in Hot Soups, Soups by Julia Volhina
Vegetable Soup-Puree with Mushrooms

If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.

Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.

If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.

Cabbage Rolls in Sour Cream Sauce

December 23rd, 2011 in Beef, Main Dishes by Julia Volhina
Cabbage Rolls in Sour Cream Sauce

Another variation for ukrainian cabbage rolls: meat staffed cabbage rolls with gentle sour cream and onion sauce.

Making these from scratch will take some time as any recipe for cabbage rolls even if you use ground beef and don’t need to prepare it yourself, you still need to separate cabbage, assemble rolls and then cook them.

But don’t let this to stop you – even though it is time consuming to cook cabbage rolls you will get enough rolls for later – just store left overs in fridge or freezer.

Semolina Porridge (Mannaya Kasha)

December 17th, 2011 in Main Dishes, No-meat by Julia Volhina
Semolina Porridge (Mannaya Kasha)

Mannaya Kasha is one of foods associated for russian people with their childhood. When I was little I was always told it is rich on nutrients and required for healthy kid growth – every kid knew that to grow strong and healthy they need to finish up their plate with semolina porridge.

Just as a note: while researching for proper translation for this recipe, I stumbled on information that semolina porridge isn’t recommended for kids younger than 3 years (which was new to me) as it contains high amount of gluten and also phytin. But because it also has a lot of proteins and high content of vitamins E and B1 it is very good for kids after 3 year old who have no gluten intolerance.

While cooking it is important to stir mannaya kasha all the time (I use whisk for this and it helps a lot), or you will get clots and no kid likes them in their mannaya kasha.

Veal Stew with Chanterelles and Peas

December 10th, 2011 in Beef, Main Dishes by Julia Volhina
Veal Stew with Chanterelles and Peas

Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.

It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!

You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.

Kvass (Russian Fermented Rye Bread Drink)

December 3rd, 2011 in Beverages, Non-alcoholic by Julia Volhina
Kvass (Russian Fermented Rye Bread Drink)

Kvass (kvas, quass) is probably a bit of unusual drink to this part of the globe.

Indeed, if you read ingredients list: dried rye bread, water, sugar and yeast – it probably will not strike you as something delicious. However this is one of soft drinks which is, according to Wikipedia, popular in Eastern Europe countries, especially Russia, since ancient times.

It is not hard to prepare kvass at home: you just need 2 big cooking pots, a funnel, cheese cloth, rye bread (which can be a bit of challenge to find) and about 3 days. Any type of rye bread will work.

I recently discovered good borodinsky bread in nearby european store, we liked it a lot and now buying pretty often. I dice the bread leftovers and heels and dry them for 10-15 mins in oven; that way I always have dried rye bread for the next patch of kvass ready to go when I need it (and I also don’t need to throw bread out).

Prepared kvass can be stored bottled in fridge; serve it as soft drink or use to prepare okroshka soup.

Stuffed Spaghetti Squash

November 26th, 2011 in Beef, Main Dishes by Julia Volhina
Stuffed Spaghetti Squash

My mom usually cooked big zucchini like this: stiffing it with ground beef and rice mince.

However I wasn’t able to find an “adult” zucchini in any shop here in US to cook it. It seems that they don’t survive long enough to grow big here (maybe green piece should look into that, I don’t know).

Anyway, I believe spaghetti squash is a good substitute for this recipe: it serves the purpose by being squash and providing a cavity to cook stuffing, and it also brings nice unique texture to the dish with its “spaghettiness”.

The taste here is similar to cabbage rolls (as if they were made of squash 🙂 ), however the amount of work you need to put into this one is considerably smaller.

Crab Sticks Salad with Pickled Mushrooms and Apple

November 19th, 2011 in Salads by Julia Volhina
Crab Sticks Salad with Pickled Mushrooms and Apple

I didn’t post salad recipes for a while now, so wanted to come up with something special this time.

I chose salad made of surimi crab sticks mixed with tender pickled mushrooms, grated apple, fresh dill and parsley and dressed with ground black pepper and a bit of mayo.

This mix may seem unusual (especially here in US), however it is very popular in post-USSR countries. You can find it under name “Salad Anshlag” in menus.

Some people use boiled mushrooms for this recipe, however I prefer mushrooms pickled following this recipe: they are very easy to do and are less plain than just boiled; but this is a matter of preference.