Recent Posts: Page 33 of 53
Fried Pork ChopsJuly 23rd, 2011 in Main Dishes, Pork by Julia Volhina
This is probably the easiest way to cook pork chops – simply beat them up, dust with flour and fry until ready. Actually you can fry any kind of pork meat like this: pork loin slices, pork chops, cutlets, shoulder parts, etc.
For thicker meat cut increase cooking time: it is important to cook pork thoroughly, when cut with a knife it should produce clear juices, especially near the bone.
Lemon juice gives pork meat a nice sour kick in taste; garnishing with chopped greens looks pretty, but is absolutely optional.
Clearly Fresh BagsJuly 17th, 2011 in Reviews by Julia Volhina
“How to keep products fresh longer after purchase?” is a question right answer to which can save you significant amount of money: if you don’t need to throw spoiled food – then you don’t need to restock.
Looking for more income, grocery stores are trying to make you buy bigger amounts giving smaller prices per item. However, what do you do when you buy these, but don’t have immediate use for all of it?
I tried “Clearly Fresh Bags”, read my review.
Green Salad with Tomatoes, Avocados and ShrimpsJuly 16th, 2011 in Salads by Julia Volhina
This is one of the salads which uses avocado dressing from the last week recipe. It is green, fresh summer salad topped with boiled shrimps with a hint of spiciness provided by the dressing.
My advise is to assemble this salad right before you are planning to serve it: it calls for avocados, tomatoes and lettuce (all of which react to oxidation by loosing taste and pretty look).
However avocado dressing can be prepared in advance and stored in airtight container in fridge.
Avocado Salad DressingJuly 9th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.
However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.
Ready spicy avocado dressing can be stored in the airtight container in fridge for several days.
How to Skin AvocadoJuly 2nd, 2011 in Tips, Advices & How-to by Julia Volhina
Ripe avocado pulp is very soft and their skin is dense and resembles a shell. And it is very easy to scoop pulp from the skin with a spoon if you are going to prepare avocado guacamole-like dip, salad dressing or milk shakes (yep, I was surprised too!), where avocados are mashed and it doesn’t really matter how you extracted pulp.
However if you need avocado in whole pieces for salad or sandwich, you will need remove pulp from the skin without damaging it.
So here are instructions how to do this easily.
Pork Roast with Garlic, Mayo and SpicesJune 25th, 2011 in Main Dishes, Pork by Julia Volhina
Yet another pork roast – and it is spicy one. Slow cooking turns meat in this roast tender and juicy and it makes great dinner.
To save some time on preparation you can marinate meat in advance and then just put it to the oven 3 hours before it needs to hit the table.
Juices produced while meat was cooking make great addition when poured over the meat or its side dish of potatoes served with it.
Sorrel and Pork Soup (Green Borscht)June 18th, 2011 in Hot Soups, Soups by Julia Volhina
Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).
I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.
I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).
Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.