Tag: green onion (Page 1 of 3)
Fried Pies with Green Onions and Boiled EggsOctober 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.
These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.
Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.
Salmon and Broccoli FrittataSeptember 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
I am always not sure what the difference is between frittata, omelette or just crustless quiche: all of these have something to do with eggs, some sort of cream, cheese and various fillings.
In this recipe fillings are salmon, broccoli, asparagus and some greens. And today I will call it a frittata 🙂 And hey, it is full of veggies…
Great recipe for breakfast, lunch or whatever meal time you prefer.
Fried Rice with Chicken and VegetablesJune 15th, 2013 in Chicken, Main Dishes by Julia Volhina
This is my first attempt on cooking fried rice, one of the website visitors asked for a recipe and I decided to try some out.
I liked the result, but it is hard for me to judge, since fried rice isn’t very slavic food which I am more used to (main trick is to not overcook rice). If you decided to try it too, please let me know how it turned out for you.
By the way, in this recipe amounts of ginger and soy sauce can be adjusted to your taste.
Spring Radish SaladMarch 23rd, 2013 in Salads by Julia Volhina
Another spring-envy salad, probably not as light as one would want, mostly because of mayo. But in this one I wouldn’t suggest to replacing mayo with sour cream or yoghurt.
It doesn’t take much time to prepare, about 15 mins of mostly chopping. Boil eggs in advance, let them cool down till room temperature before adding to the salad.
Prepare this salad right before serving for best taste.
Minced Fish Cutlets with RiceSeptember 8th, 2012 in Fish, Main Dishes by Julia Volhina
Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).
If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).
Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.
Crab Sticks Salad with Pickled Mushrooms and AppleNovember 19th, 2011 in Salads by Julia Volhina
I didn’t post salad recipes for a while now, so wanted to come up with something special this time.
I chose salad made of surimi crab sticks mixed with tender pickled mushrooms, grated apple, fresh dill and parsley and dressed with ground black pepper and a bit of mayo.
This mix may seem unusual (especially here in US), however it is very popular in post-USSR countries. You can find it under name “Salad Anshlag” in menus.
Some people use boiled mushrooms for this recipe, however I prefer mushrooms pickled following this recipe: they are very easy to do and are less plain than just boiled; but this is a matter of preference.
Tomatoes Stuffed with Fresh CheeseJuly 30th, 2011 in Appetizers & Snacks by Julia Volhina
These campari tomatoes stuffed with fresh quark cheese, chopped greens and garlic can be nice addition to any celebration table or a cookout: they look festive, taste good and can be easily eaten with fingers.
If you can’t find quark cheese (sometimes called farmers cheese, or fresh white cheese, or tvorog in russian) it may work with feta cheese, but I like it more with quark.
Seeds and pulp from tomatoes as well as top parts – once removed – are not needed for this recipe. You can discard them, or use in some other dish.
Many kind of stews and soups would only benefit from fresh tomatoes. I used seeds and juice from this batch to marinate a nice ribeye steak.