Recent Posts: Page 6 of 54
Cabbage with Mushrooms and Sour CreamJanuary 16th, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
This dish offers great combination of tastes: cabbage, onions, mushrooms and sour cream braised together and seasoned with fresh dill.
Cabbage braised with mushrooms and sour cream can be served as a side or as no meat course on its own.
Time needed for cooking will vary depending on how soft you like cabbage to be, just check its readiness from time to time.
Liver, Carrot and Egg SaladJanuary 2nd, 2016 in Salads by Julia Volhina
Unusually tasting salad for a celebratory table or if you want to add a bit more liver in your diet (for example to consume more iron or other nutrients it is reach on).
As title says, fried liver is the base of the salad, accompanied by fried carrots and onions and boiled eggs. Probably it is not the lightest of the salads other there, but again, rich in nutrients and pretty filling.
Ingredients of the salad can be cooked and mixed together in advance, store them in the fridge and then add mayo 20-30 mins before serving it.
Garlicky Mashed Cauliflower with ParmesanDecember 19th, 2015 in Sides by Julia Volhina
Another take on mashed cauliflower side: smooth pureed cauliflower with parmesan cheese and a hint of spicy garlic.
Great choice when you want to cut on potato intake but still want something of mashed texture on your table.
From my experience, cauliflower purees taste better fresh, so cook just enough for one time don’t keep leftovers.
Garlic taste can be a bit overpowering sometimes, so I suggest going with half garlic clove at first, and see if more is needed to taste.
Prune and Walnut Stuffed Chicken SkinDecember 5th, 2015 in Chicken, Main Dishes by Julia Volhina
So here is my first attempt to make a chicken skin stuffed with ground chicken meat, walnuts, prunes and some other ingredients. I’ve got a recipe for a friend of mine and had to try.
It is a bit tricky game to get chicken out of its skin w/o damaging the skin, but I managed it (and prepared step-by-step instructions with photos along the way).
The only hiccup I had on the way was with bacon. The smoked bacon I used had very powerful and distinctive taste, and it mostly took over the taste of other ingredients. So for this recipe I suggest to use smaller amount of non-smoked bacon, or replace it with ground pork instead.
How to Skin Raw Chicken in One PieceNovember 21st, 2015 in Tips, Advices & How-to by Julia Volhina
I was working on a recipe stuffed chicken skin (it will be coming up in next post) and, after seeing how much time and effort it took me to remove the skin from a raw chicken in one piece without damaging it on the way, I decided to create a post with step-by-step instructions and pictures for others to use.
Pictures have come up not that appetizing (and for that I apologize), but at least they illustrate the process in details and are easier to follow than plain word description.
Most of the work you will be doing with a knife placed in between skin and meat slightly angled towards the meat. Work with short precise cut motions to make sure skin remains undamaged through the process. So, to get a whole raw chicken skin to use for a recipe you will need a raw chicken, sharp long knife and a tablespoon.
Zucchini “Fries” with Parmesan and SpicesNovember 7th, 2015 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
Meat Stuffed EggplantsOctober 24th, 2015 in Beef, Main Dishes by Julia Volhina
Fun recipe to play with: eggplants stuffed with ground beef and vegetables. Nice combination of meat and veggies. I love eggplants!
For me it is always a bit tricky to hollow eggplants out, it is important to take most of pulp off to make sure they cook through, but it is also important to to not damage eggplant skin. It takes a bit of time and practice.
You can take bigger eggplants and slice them in half lengthwise, or take smaller ones and slice top part off like I did for this recipe.