EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: no meat (Page 1 of 13)

Fried Pies with Green Onions and Boiled Eggs

October 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Fried Pies with Green Onions and Boiled Eggs

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.

Fried Pies with Potatoes and Mushrooms

September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Fried Pies with Potatoes and Mushrooms

Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).

I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂

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

Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.

Chickpea Garam Masala

June 17th, 2017 in Main Dishes, No-meat, Sides by Julia Volhina
Chickpea Garam Masala

One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.

It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.

I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.

I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.

Sliced Rosemary Baked Potato

May 6th, 2017 in Sides by Julia Volhina
Sliced Rosemary Baked Potato

Artistic twist on rosemary baked potatoes: thin sliced, nicely spiced and powdered with a bit of parmesan.

It is easier to guess what size of pan to use and how much potatoes to use if you measure pan by placing potatoes in and adjusting amount of potatoes to fit in neatly prior to cooking.

Use potatoes of the same size to ensure they cook evenly.

For more consistent results and speed – use mandoline for slicing potatoes.

Chanterelles with Sour Cream and Onions

January 14th, 2017 in Sides by Julia Volhina
Chanterelles with Sour Cream and Onions

Chanterelles cooked with sour cream and onions are perfect side for any potato dish: boiled, baked, fried, you name it; they can also be great topper for a steak.

And of course mushrooms work great with grains, so boiled rice, or barley, or buckwheat will taste great with these as well.

Chanterelles are seasonal and can be quite expensive, but if you are as lucky as I am you may find some reasonable priced ones at some point in Costco.

Use good original sour cream without any additives if you can for best taste. And make sure you soak chanterelles and wash them well off any dirt and dust before cooking.

Creamy Spinach with Eggs

November 5th, 2016 in Sides by Julia Volhina
Creamy Spinach with Eggs

Creamy Spinach with Eggs is my goto side dish recipe for baked or grilled salmon.

If you are looking for more ways to add some leafy greens into your diet – this may be a recipe to try.

Fresh spinach with eggs and sour cream cooks in minutes, is packed with nutrients and also tastes great.

By the way spinach volume will reduce significantly while cooking, so don’t get surprised and start with a big bunch.

Pesto Pasta Salad with Tomatoes and Mozzarella

September 24th, 2016 in Salads, Sides by Julia Volhina
Pesto Pasta Salad with Tomatoes and Mozzarella

I’ve tried this salad on a cookout organized by our friends and fell in love with it (and of course had to make sure I have a recipe for it to share).

I don’t even know why this dish made of cooled cooked pasta, black olives, tomatoes and fresh mozzarella tossed with pesto and grated parmesan is called a salad, but let’s go with it.

Of course freshly made basil pesto sauce is the best choice for dressing here (and it doesn’t really take much time to make if you wish to try). But one from a store works as well.

I know pasta salads are not a first choice for people who are trying to cut down the amount of carbs they consume but it surely is delicious. Well, one can opt for a whole grain pasta to make it seem a bit better.

Next time you need to bring something to a cookout or a get-together, why not to try this recipe?