My lunch recipes



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Chicken Salad with Cucumbers and Korean Style Carrots

August 16th, 2014 in Salad Recipes 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.

Chicken, Prunes and Cucumber Salad

July 12th, 2014 in Salad Recipes by Julia Volhina

This salad has unusual ingredients combination: prunes, eggs, cucumber, walnuts and chicken, as the title says.

There is no onions or garlic, so it can be served early in the day as well later.

It is also one of few salads in my recipe inventory which does not call for mayo.

Chicken and Buckwheat Casserole

July 5th, 2014 in Chicken, Main Dish Recipes by Julia Volhina

I know that buckwheat isn’t something people in this part of the world eat. But I like it, and it is very nutritious to say the least.

I also was so pleased to find roasted version of it in stock of local Whole Foods (which I either didn’t pay attention to before, or they kind of decided to be adventures and try it), so I decided to publish an interesting recipe using buckwheat this week.

Cooking buckwheat in the same pan with chicken, onions, garlics and sour cream gives it nice taste (and makes one pot less to clean, yay!). You can serve casserole as soon as it is ready, storing it leftovers in fridge and then reheating them makes a nice lunch too.

I used boneless skinless chicken thighs for this recipe, but any boneless chicken meat will work just fine.

Shrimps, Mushroom and Rice Salad

June 21st, 2014 in Salad Recipes by Julia Volhina

This isn’t one of the recipes I usually cook, but it kind of puzzled me when I saw a recipe, so I had to try it.

It turned out pretty nice, somewhat unusual taste but quite interesting.

I used shrimps, presented in last week recipe this recipe, but I think store purchased pre-cooked shrimps will work well for it as well.

Boiled Shrimps

June 14th, 2014 in Fish, Main Dish Recipes, Tips, Advices & How-to by Julia Volhina

Store sold ready to use cooked shrimps can be used for recipes which call for boiled shrimps (salads, soups, stir fries, etc). Or you can boil raw shrimps and get more tender, tasty and less expensive version of store sold cooked shrimps.

Shrimps cooked this way also work great as a meal on its own, snack for beer or an appetizer.

Use fresh or frozen shrimps, shell-on or fully cleaned ones, or even whole shrimps (these will require more cleaning after though). You can also use this recipe to “unfreeze” cooked shrimps and infuse them with spices (just reduce cooking time to not overcook them).

Usually package instructions say to thaw frozen shrimps before cooking, but I don’t do it. Cooking frozen raw shrimps this way works for me just as good not frozen ones and it also saves time.

Cooking time will depend on size of shrimps: the smaller shrimps are, the less time for cooking they require – turn heat off as soon as shrimps float to the surface (this means they are cooked enough).

Mushroom and Carrots Stuffed Chicken Casserole

May 31st, 2014 in Chicken, Main Dish Recipes by Julia Volhina

This is somewhat unusual dish to cook: mushroom and carrot stuffing baked inside of chicken meat “crust”.

But I assure you, it is totally worth cooking, for romantic dinner for example. Leftovers can be easily warmed up in microwave.

By the way, juices and removing casserole from the dish are a bit easier to handle if you use springform, but casserole dish would work too.

Creamy Fusilli Pasta with Broccoli and Cheese

April 26th, 2014 in Main Dish Recipes, No-meat, Pasta by Julia Volhina

Easy recipe to do fusilli pasta cooked with cream, broccoli and cheese.

I used italian blend cheese mix, but I think other cheese or cheeses will work as well.

As well as other kind of pasta, fusilli seemed like one of the choices, others will work good too.

Just cook pasta to your liking (or/and according to the package instructions until al dente).

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