My garlic recipes



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Carrots and Ginger Soup-Puree

March 29th, 2014 in Hot Soups, Soup Recipes by Julia Volhina

So I discovered carrots and ginger combination while working on last week recipe. And I decided to take it one step further: today with carrots and ginger soup-puree.

It is spicy, unusual and absolutely delicious. To my surprise even my better half liked it (and he is not too thrilled with either carrots or ginger).

You can use cup blender instead of hand one, if blender cup isn’t big enough to hold whole pot, just work in batches. But I must say hand blender is much easier to use here.

Crabsticks, Beans, Tomato, Bell Pepper and Cheese Salad

January 11th, 2014 in Salad Recipes by Julia Volhina

One more salad for holiday table: lighter salad with crab sticks, red beans, tomatoes, bell pepper and cheese. It is pretty fast to make because doesn’t require any prep work: nothing to boil or cook prior to assembling.

I used italian blend of shredded cheese, but any hard cheese you like will work. If you have whole piece of cheese, you can dice it instead of shredding.

Adjust amount of garlic to your liking, if whole clove seems a bit too much use only half of it.

Tomato and Chicken Salad

November 9th, 2013 in Salad Recipes 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.

Whole Roasted Chicken with Mayo and Garlic

November 2nd, 2013 in Chicken, Main Dish Recipes 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.

How to Make Vegetable Broth

September 28th, 2013 in Tips, Advices & How-to by Julia Volhina

Making vegetable broth isn’t such a hard thing to do: get bunch of roots and vegetables, stick them all in a pot and in about 1-1.5h you will get a vegetable broth to use for a soup or another dish which you know what it is made of (unlike a canned one).

Good thing about making vegetable broth yourself is that you can use vegetables left over from other dishes: stems from greens (parsley or dill), stem from white cabbage or stem and leaves from cauliflower, greens from leeks, etc – bits and pieces that you wouldn’t have any use for otherwise.

You can boil fresh vegetables just fine, however the method with roasting vegetables first produce more tasting and colorful broth. If you are looking to get more colorful broth keep inner clean brown layer of onion shell on, using more carrot will help too.

Herb Butter with Dill and Garlic

August 24th, 2013 in Sauces & Dips & Spreads by Julia Volhina

Herb or herbed butter is not only a good way to dress plain butter for further use, but also a good way to preserve fresh dill if you have too much on your hands and no other use for it.

For some reasons stores here choose to sell dill in such big bunches that it is sometimes too hard to put it all to use before dill spoils. By the way, you can mix other fresh herbs to prepare herb butter.

Herb butter is essential ingredient of Chicken Kiev recipe (which goes out next week), but it can be also used on steaks, fish, potato or other vegetables.

Bean, Cucumber and Bell Pepper Salad

July 6th, 2013 in Salad Recipes by Julia Volhina

This is an easy salad with boiled beans, fresh bell pepper and cucumber which can be assembled in under a 15 mins if you are fast with chopping and dicing.

Any kind of beans will work for this recipe, you can also boil beans yourself instead of using canned ones, just let them cool down till room temperature before adding them to the salad.

Fresh green parsley can be substituted for cilantro if you don’t like cilantro or can find it for some reason. But I like taste of bean salad with cilantro the most.

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