May 29th, 2010 in Sauces & Dips & Spreads by Julia Volhina
This is the easiest recipe for simple cocktail sauce which makes a great addition to boiled shrimps, or fried meat or chicken main dishes. I even serve it as a side sauce for russian meat dumplings (pelmeni).
You can vary amount of each ingredient to taste: if you like ketchup taste more – add less mayonnaise; add more garlic if you want to make sauce more spicy; also fresh parsley can be replaced with cilantro.
May 22nd, 2010 in Side Dish Recipes by Julia Volhina
This recipe is one of the simplest ways of cooking green beans: just boil them, then drain and fry until ready; and then you have nutritious side dish which will be nice addition to your main dish course.
Preparation of this dish takes less than 20 mins and can be split in 2 parts to help you save some time: boil beans in advance and them fry right before serving to keep them warm and fresh.
Fried green beans go well with fried or grilled meats: steaks, cutlets, schnitzels, chops, etc. However they can be also served as separate no-meat dish.
May 15th, 2010 in Main Dish Recipes, Pork by Julia Volhina
Pork roast by this recipe usually turns out juicy and flavored. It is nice dinner dish, can be served warm or cooled down; leftovers are good for sandwiches.
It takes about an hour to cook from beginning till end. It is very easy to prepare recipe. Apart of main ingredients, which are mainly pork and garlic, you will also need a sheet of cooking foil.
Tastes good accompanied by dry red or rose wine.
May 8th, 2010 in Hot Soups, Soup Recipes by Julia Volhina
This bright green colored soup-purée (or cream soup) made of chicken, broccoli and some other vegies is probably the quickest to prepare soup I know.
It is also nutritious: loaded with healthy vegetables and white chicken meat, which are boiled, pureed and blended together for tasty creamy texture.
All that makes this soup very good choice not only for kids, but also for people who prefer soft food.
May 1st, 2010 in Beef, Main Dish Recipes by Julia Volhina
That is probably one of my favorite dinner recipes: slices of beef roast under mayonnaise, shredded mozzarella and onions, and it is very easy to cook.
You can make steps 1-7 some time in advance, then put meat into the fridge and continue later; just get meat to the preheated oven about 1 hour before you are going to serve it. That comes extremely handy when you need to get a lot of other things taken care of right before the dinner.
Some dry red wine is a nice addition to this dish, especially if the dinner is going to get romantic.
April 24th, 2010 in Beef, Main Dish Recipes by Julia Volhina
Liver is an irreplaceable source of various nutrients which are very important for human health. It has biggest concentration of a vitamin A comparing to all other food sources; natural source of vitamin D, B12 and C, phosphorus and copper; it is high on protein of animal origin; and the most important, it is rich source of easily absorbed iron – that made liver a part of the treatment for pernicious anemia.
Saying all of that, I was very surprised of how hard it was to find fresh beef liver in a local shops (true to tell I didn’t try a local farmer markets, didn’t locate any around yet). I am also pretty sure, what liver dishes are not very popular in this part of the earth globe, however they are traditional in Europe: Germany, Russia, Ukraine, and a believe a lot of other countries.
So here is my attempt to fix that: fried beef liver with onions – is perfect lunch or dinner dish, it is very easy to cook and, as I already mentioned above, it is very nutritious. Important tip: do not overcook liver, to preserve as much goodness as you can.
April 17th, 2010 in Main Dish Recipes, No-meat by Julia Volhina
Varenyky with fresh cheese (perogies or vareniki or vareniky with fresh cheese) is one of the traditional Ukrainian dishes for dumplings. You will need fresh white cow milk cheese (quark) to prepare those, which can be a bit hard to find (try some east european store, if that is the case).
To your taste, you can make these dumplings sweet (by adding sugar to cheese) or savory (skip sugar in the filling all together); either kind will taste great with sour cream.
Prepared not boiled fresh cheese dumplings can be frozen up and boiled when you need them; which makes them perfect food for lunch. Boiled dumplings maybe be stored in a fridge and warmed up by frying with a bit of butter over moderate heat.