Recent Posts: Page 6 of 56
Peach KompotJuly 16th, 2016 in Beverages, Non-alcoholic by Julia Volhina
It is a peach season and I managed to acquire big box of Georgia peaches which are very sweet and tasty and don’t have long shelf life.
So a portion of these peaches made their way into this Peach Kompot (in Russian “kompot” stands for a boiled fruit drink).
As any kompot, Peach kompot is pretty easy to make: just boil peaches with a bit of sugar and cool it down to infuse.
Removing skin from peaches makes them nice to consume, but you don’t have to do it if it seem like a hassle: just slice peaches in halves and remove pits, skin will get separated during boiling process by itself.
How to Blanch PeachesJuly 2nd, 2016 in Tips, Advices & How-to by Julia Volhina
Whatever you may need skinless peaches for: a pie, a dessert or a salad, or anything else, here is step-by-step instructions how to skin them.
Ripe but somewhat firm peaches are easiest to blanch, so pick these if you have some choice.
It is important to not overcook peaches during blanching, especially if they are on the soft side, or peaches will get mushy and somewhat hard to work with after blanching.
Boiled Beef TongueJune 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.
Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.
Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.
Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.
Summer Squash and Spinach Soup-PureeJune 4th, 2016 in Hot Soups, Soups by Julia Volhina
Recipe for pretty light soft soup-puree made of summer squash, spinach and milk. And isn’t this radiant green color fantastic?
Any kind of summer squash or combination of these will work for this recipe I think, I used young zucchini and yellow squash.
Use milk for lighter version (I’ve used milk here) or half-half for reacher one.
Also, I’ve cooked fresh spinach for this recipe, but I think frozen may work as well if added to the pot later in the process to avoid overcooking, the color maybe vary in this case.
Oven Roasted Veggies with Fajita SpicesMay 21st, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
Potatoes, cauliflower, asparagus and onions infused with fajita and some other spices and roasted in the oven is perfect dish on its own if you want more veggies in your diet, or great side dish for meat or chicken entree.
Cooking time for this dish in will vary depending on size of potato and cauliflower pieces. Potato in general will take more time to cook than other vegetables, slice it in smaller pieces and check its readiness with a knife before turning the oven off.
I used virgin olive oil spray here, spraying is a way more convenient than just pouring, it also helps to cut amount of oil to necessary minimum. However pouring oil will work as well.
Baked Chicken Thighs in Mustard Soy SauceMay 7th, 2016 in Chicken, Main Dishes by Julia Volhina
Chicken thighs baked in mustard and soy sauce is one of these recipes to use when you need to cook something delicious while spending minimum effort on it.
All you need to do is to whip a sauce together, cover chicken with it and stick it into the oven – cooking doesn’t get any easier than this.
Chicken thighs are juicy and easy to cook without much risk of over drying the meat, so this recipe produces very tender and juicy chicken meat with a hint of spices from curry and mustard.
Deep Fried Pork Rolls with PicklesApril 23rd, 2016 in Main Dishes, Pork by Julia Volhina
Pork rolls with a hint of mustard and pickles inside is not a healthiest recipe out there (due to pork and deep frying) but definitely interesting one to try at some point.
I like to use boneless country style pork ribs cut for this recipe. This cut is usually tender and juicy and easy to flatten into soft cutlets. However another soft pork cut may work here as well.
Make sure meat you use doesn’t have excess amount of fat and other connective tissue, or rolls will get harder to cook through (these I used for pictures had a bit too much of it, but I couldn’t find better one), use meat which has more meat in it with a bit of fat around it.