November 16th, 2013 in Chicken, Main Dishes by Julia Volhina
Unusual combination of ingredients which produces interesting taste results: chicken pieces roasted under sauce made of mixture of melted butter, mustard, honey and curry.
This recipe is good choice for romantic or family dinner, leftovers can be reheated and served for lunch.
You can use chicken thighs (like I did), or drums, or a whole chicken sliced into portion pieces. Please note that drums will require less time for cooking.
November 9th, 2013 in Salads by Julia Volhina
Quick to make and simple salad with chicken meat and tomatoes seasoned with mayo and garlic.
Tomatoes will produce juice after cutting, so it is better to assemble this salad right before you plan to serve it.
A lot in this salad will depend on how tasty tomatoes are, so pick good and ripe ones.
November 2nd, 2013 in Chicken, Main Dishes by Julia Volhina
Whole chicken smeared with mayo and garlic mix and roasted in an oven bag is probably the easiest way to cook a whole chicken.
Oven bag can be replaced by cooking foil, just cover baking pan with chicken in it with one or two layers.
When checking if chicken is cooked through use meat thermometer (around 160F-170F), or go by clear juices produced when you pierce chicken around thigh, or just by time – around 1.5h at 350F.
October 26th, 2013 in Tips, Advices & How-to by Julia Volhina
Couple of years ago we discovered Snowville Creamery. This creamery is local to Columbus OH area and it produces milk, half-half and whipping cream amongst other dairy products. These are absolutely delicious but only come in a half-gallon cartons.
And if I can find something to do with a half-gallon of milk, whipping cream is absolutely other matter: it is not so easy to use all of it (not unless I plan to eat whipped cream every day for breakfast, lunch and dinner for couple days in a row) in time.
Did I mention that Snowville Creamery whipping cream is absolutely delicious? It would be an absolute shame to let it spoil. So when I buy a whole carton and I only need a cup or two of it for some recipe, I do butter from the rest.
By the way, if you can’t find Snowville Creamery products nearby, make sure you use 100% not homogenized whipping cream instead, with no extra ingredients in it (check the label!).
October 19th, 2013 in Main Dishes, No-meat by Julia Volhina
I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.
But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.
Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.
Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.
October 12th, 2013 in Desserts by Julia Volhina
Fall is season not only for pumpkins but apples too. And I love baked apples.
Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.
You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.
Baked apple dumplings taste the best when served warm.
October 5th, 2013 in Hot Soups, Soup Recipes by Julia Volhina
It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.
You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.
Equal amount of sour cream can be substituted for heavy cream if you feel like it.