Cabbage and Chicken Salad

January 8th, 2011 in Salads by Julia Volhina

I love cabbage. It is available in the stores whole year, and it somehow manages to preserve such important nutrient as vitamin C (and some others) till late winter. This makes cabbage a good choice of food when your body particularly needs more vitamins.

I consider this a winter salad: cabbage is available any time in the store, as well as chicken and cheese; but it will also taste great when prepared from fresh young cabbage, which is much softer and more juicier.

Additionally, I usually season this salad with dry bread cubes right before serving. I prepare them myself from leftover bread: just dice it and dry in the oven (can’t call them croutons, as they don’t have any seasoning or oil added in the process of preparation). But I guess you can use croutons from the shop instead or skip this part all together.

Veal Roast with Mustard and Garlic

January 1st, 2011 in Beef, Main Dishes by Julia Volhina

This veal roast is a good choice for romantic or family dinner. Meat can be prepared for cooking in advance, like a night before, and then roast day after. That will make meat even better marinated.

I think veal is the best for this recipe, but since veal is hard to get and can be quite pricey – beef can be used as well. If you choose to cook beef – increase roasting time a bit.

Veal roast can be served warm straight from the oven, as one piece or spiced into portions. It also tastes good cooled down.

Omelette with Sour Cream and Cheese

December 25th, 2010 in Eggs, Main Dishes, No-meat by Julia Volhina

Easy to do breakfast for two (or more, if needed) – omelette with sour cream seasoned with shredded cheese, chopped dill and green onions.

This omelette is good as it is, as well it can be used as a base for various stuffing.

This recipe doesn’t require flour (is gluten free); amounts of sour cream, cheese and greens can be varied to taste.

Easier Borscht with Precooked Beets and Beans

December 18th, 2010 in Hot Soups, Soup Recipes by Julia Volhina

One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.

Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.

So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.

By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).

How to Blanch and Deseed Tomatoes

December 11th, 2010 in Tips, Advices & How-to by Julia Volhina

Blanching and deseeding tomatoes may seem like a hassle considering big choice of canned already blanched and deseeded tomatoes in a nearby grocery shop.

However, I think no canned tomatoes or tomato paste can compare with the fresh tomatoes blanched and deseeded right before cooking.

Blanched and sometimes also deseeded tomatoes are used to cook soups and stews, as well as to prepare tomato juice, tomato paste, various dips and sauces.

Open Sandwich with Ham, Pineapple and Cheese

December 4th, 2010 in Appetizers & Snacks by Julia Volhina

This is a kind of sandwich you would call hawaiian, and I guess that is mostly because of ham and pineapple.

I never been to Hawaii, so can’t tell what’s up with them and pineapple / ham combination. So I just roll with it :)

The whole trick here is to assemble sandwiches (by the way, you can do it in advance) and then put them to the oven for the time enough to melt cheese and warm the rest up, just before you are planing to bring sandwiches to the table, and when ready – serve warm.

Ingredients in this recipe is enough to prepare hot 6 sandwiches, if you need more or less just adjust amounts.

Boiled Potato with Sour Cream and Garlic

November 27th, 2010 in No-meat, Side Dish Recipes by Julia Volhina

There is no easiest way to cook potato than boiling. You get tasty and nutritious dish fast and with literally no hassle: just clean it, put to the cooking pot, bring to boil and wait.

Young potato boiled skin on tastes especially good when dressed with several spoons of sour cream, seasoned with chopped dill and minced garlic.

If you don’t have young small potatoes, use red skin ones, or any others. Clean potatoes before boiling, for young potatoes washing will be enough, old potato may need to be peeled.