Recent Posts: Page 8 of 51
Spaghetti Squash with Chicken and MushroomsNovember 8th, 2014 in Chicken, Main Dishes by Julia Volhina
Fall is a perfect time to cook some squash. Spaghetti squash.
This recipe features spaghetti squash stewed with chicken and mushrooms in sour cream sauce. Prepared like this, this dish doesn’t require a side.
Stewed spaghetti squash will work great for dunner or lunch. Leftovers can be easily reheated in microwave.
Stuffed Baked ApplesOctober 24th, 2014 in Desserts by Julia Volhina
I love plain baked apples. Stuffing apples with mix of dried apricots, raisins, apple pieces, seasoned with sugar and lemon juice and then baking them is a step up to plain baked apples.
Depending on apples, baking time will differ, you want to get apples soft but not too soft to lose their form.
Serve stuffed baked apples warm from the oven, reheated in microwave or cooled down as a dessert or snack. They also work nicely as a breakfast.
Pineapple Stuffed Pork PocketsOctober 10th, 2014 in Main Dishes, Pork by Julia Volhina
Pork tastes great with pineapple. These pork pockets rubbed with mix of spices and stuffed with pineapple chunks are perfect fit for romantic or celebration dinner.
Other cuts of pork can be cooked like this, but tenderloin works the best due to shape and tenderness.
I used fresh pineapples, but canned ones may work good too.
Walnut Cranberry Chicken SaladSeptember 27th, 2014 in Salads by Julia Volhina
This is a recipe for chicken salad made with crunchy walnuts and celery, dried cranberries and dressed with mayo.
It is pretty easy to do. All you need to do is to boil and dice chicken, slice celery and add rest of ingredients together.
This salad can be served as it is or on a bed of lettuce leaves as a salad entree. It also can be wrapped in a tortilla or served in a bread sandwich.
Roasted Vegetables and Mushrooms with Parmesan SauceSeptember 13th, 2014 in Main Dishes, No-meat, Sides by Julia Volhina
Friend of mine introduced this dish to me few weeks ago and since then I cooked it pretty much every week.
It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).
It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.
Raw Vegetable Salad with FetaAugust 30th, 2014 in Salads by Julia Volhina
I am trying to eat my vegetables raw at the moment (losing some weight, trying to eat more healthy, running and such). So this is a salad which I make for myself for lunch at work to accomplish this.
It takes about 10 mins to do all the slicing and dicing. And maybe 5 more for cleaning and packing.
Occasionally I add to it raw corn, onions, spinach, lettuce to vary things up, but cucumbers, tomatoes, mini peppers and avocado are always present.
Chicken Salad with Cucumbers and Korean Style CarrotsAugust 16th, 2014 in Salads by Julia Volhina
Yet another one chicken salad to be added to my list of recipes: tender chicken meat, boiled eggs, tasty cucumbers and spicy carrots prepare in korean style.
This salad will work great as a side or appetizer, or as a lunch meal itself, especially if you need something to take with you. It can be served plain, in a sandwich or in a wrap.
Salad can be dressed with a mix of mayo and sour cream instead of the mayo alone, if you are looking for healthier option.