My dinner recipes
February 4th, 2012 in Chicken, Main Dish Recipes by Julia Volhina Don’t get scared by amount of ingredients: it isn’t that complicated to cook chicken lasagna with spinach and fresh cheese at home, especially if you have noodles which doesn’t require boiling.
Of course it will take some time too cook stuffing as well white sauce, but at the end you will get whole baking pan of tasty creamy lasagna.
I used fresh spinach, but frozen will work good too, just thaw it before cooking and drain liquid before mixing with cooked chicken. Tvorog (fresh cow cheese) can be replaced with ricotta of the same weight as well.
Serve lasagna 10-15 mins after you take it from the oven; leftovers can be stored in fridge and re-heated in microwave.
Tags: bechamel, cheese, chicken, dinner, flour, fresh cheese, lunch, milk, noodles, parmesan, parsley, romantic, spinach
December 31st, 2011 in Hot Soups, Soup Recipes by Julia Volhina If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.
Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.
If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.
Tags: cream, dinner, mushroom, no meat, onion, parsley root, potato, soft food, soup puree
December 23rd, 2011 in Beef, Main Dish Recipes by Julia Volhina Another variation for ukrainian cabbage rolls: meat staffed cabbage rolls with gentle sour cream and onion sauce.
Making these from scratch will take some time as any recipe for cabbage rolls even if you use ground beef and don’t need to prepare it yourself, you still need to separate cabbage, assemble rolls and then cook them.
But don’t let this to stop you – even though it is time consuming to cook cabbage rolls you will get enough rolls for later – just store left overs in fridge or freezer.
Tags: cabbage, dinner, ground beef, lunch, meat, onion, rice, russian, sour cream, ukrainian
December 10th, 2011 in Beef, Main Dish Recipes by Julia Volhina Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.
It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!
You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.
Tags: dinner, lunch, meat, mushroom, peas, romantic, stew, veal
November 26th, 2011 in Beef, Main Dish Recipes by Julia Volhina My mom usually cooked big zucchini like this: stiffing it with ground beef and rice mince.
However I wasn’t able to find an “adult” zucchini in any shop here in US to cook it. It seems that they don’t survive long enough to grow big here (maybe green piece should look into that, I don’t know).
Anyway, I believe spaghetti squash is a good substitute for this recipe: it serves the purpose by being squash and providing a cavity to cook stuffing, and it also brings nice unique texture to the dish with its “spaghettiness”.
The taste here is similar to cabbage rolls (as if they were made of squash 
), however the amount of work you need to put into this one is considerably smaller.
Tags: beef, boiled rice, dill, dinner, ground beef, ground meat, lunch, onion, squash, stuffed, tomato
November 5th, 2011 in Duck, Main Dish Recipes by Julia Volhina Duck meat does go great with apples; usually stuffing a whole duck with apples and then roasting it in the oven is a way to go. But first – it can take quite some time, and then – it bears hassle of dealing with bones when serving and eating.
All of that is gone if boneless duck breasts are sliced and stewed with apples in a deep skillet like in this recipe. It also makes it easier to serve exact amount of meat for each portion.
Any apples will do good for this recipe, however sour ones are better.
Tags: apple, dinner, duck, meat, poultry, romantic, stew
September 17th, 2011 in Beef, Main Dish Recipes by Julia Volhina This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.
Field mushrooms will also work good in this recipe, but cremini are the best.
As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.
Tags: beef, cream, dinner, flour, meat, mushroom, onion, romantic, russian
