My onion recipes



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Onion Marinated Roast Beef

April 19th, 2014 in Beef, Main Dish Recipes by Julia Volhina

I am trying to avoid fried foods for some time, and while actually doing so, I am amazed with how many recipes I use involve frying.

So I was staying in front of meat counter figuring out what to cook. And then lady behind the counter suggested to roast some beef.

And this is a recipe I decided to go with: roast beef marinated with onions, black pepper, coriander, allspice and bay leaves.

In addition to ingredients this recipe also required an oven bag or dutch oven with a lid.

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.

Pumpkin and Rice Soup-Puree

October 5th, 2013 in Hot Soups, Soup Recipes by Julia Volhina

It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.

You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.

Equal amount of sour cream can be substituted for heavy cream if you feel like it.

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.

Meat Stew with Beer, Mushrooms and Vegetables

August 17th, 2013 in Beef, Main Dish Recipes, Pork by Julia Volhina

Meat stewed with mushrooms and vegetables in beer. It works good for dinner, left overs can be reheated for lunch. Boiled potato side dishes will go good with such meat.

I used beef for this recipe, but it will work good with either pork or beef. Tomato paste or canned tomatoes can be used instead of fresh tomatoes.

Amount of beer to use for this recipe will depend on the size of the pot you use, it should be enough to cover meat completely while cooking.

Zuppa Toscana (Italian Sausage Soup)

June 22nd, 2013 in Hot Soups, Soup Recipes by Julia Volhina

Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).

This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.

Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.

Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.

Fish with Vegetables

May 25th, 2013 in Fish, Main Dish Recipes by Julia Volhina

This is my mom’s recipe, she used to cook pretty much any fish we had like this. Original recipe calls for parsley roots, but they are hard to come around here, so I used parsnips instead and it worked good.

Important moment: the fish should be with bones (so pieces won’t fall apart). Actually this recipe is very good for bony fish: if you let fish simmer with vegetables for longer – smaller bones will dissolve while cooking.

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