Tag: dill (Page 7 of 8)
Beef Stew with VegetablesAugust 22nd, 2009 in Beef, Main Dishes by Julia Volhina
One of the most delicious ways to prepare beef is to stew it with vegetables. Stewed meat shares its juices with vegetables which makes the dish not only nutritious but also very tasty. Stews are a bit time consuming to prepare, but it is totally worth it. Serve stews hot without side dish.
In this post I’ve prepared beef stew with potato, bean, carrots and tomatoes. Read step-by-step instructions how to prepare Beef Stew with Vegetables with pictures.
Napa Slaw with Eggs (Cabbage Salad)July 11th, 2009 in Salads by Julia Volhina
You can take any kind of cabbage for this salad, however I prefer napa cabbage (one of variants of Chinese cabbage), as it is more soft and tasteful.
In general this salad is easy to make (as I think any slaw is), very fast to do and of course is nutritious: napa cabbage is rich on vitamin A/Carotene and vitamin C.
If you use napa cabbage, don’t make more salad than you will eat for one meal, napa cabbage salads are best to be eaten fresh and loose taste after stored in fridge.
Tzatziki SauceMay 9th, 2009 in Sauces & Dips & Spreads by Julia Volhina
Chicken in Mushroom SauceApril 11th, 2009 in Chicken, Main Dishes by Julia Volhina
Chicken and field mushrooms are very nice combination for any dish, as well as mushrooms and sour cream, as well as sour cream and dill.
So let’s mix them all and enjoy the result: Stewed Chicken in Mushroom Sauce! Best to be served with Potato Puree (Mashed Potatoes).
Stuffed Bell PeppersApril 5th, 2009 in Beef, Main Dishes by Julia Volhina
Radish and Fresh Cheese SaladMarch 29th, 2009 in Salads by Julia Volhina
Radish and Fresh Cheese Salad is a tasty way to feed yourself and your family a bit of calcium 🙂
I did have some troubles finding a suitable fresh cheese for this recipe, it should be fresh white quark (russian: tvorog), neither cottage cheese nor cream cheese will work here.
So if you have the same problem finding quark style fresh cheese like I had, try local Russian / Ukrainian / Polish store, most probably they have it. Of course, you can also make homemade soft cheese yourself.
Fast Salted SalmonMarch 22nd, 2009 in Fish, Main Dishes by Julia Volhina
Even though it is called fast salted it still requires at least 12 hours to be ready for eating. So it is good idea to start preparing Fast Salted Salmon an evening before you are planning to put it on the table.
Due to the big amount of oil it is good to be served with simple boiled potatoes and bread.