EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: parsley (Page 3 of 4)

How to Make Vegetable Broth

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

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.

Deviled Eggs with Blue Cheese

September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina
Deviled Eggs with Blue Cheese

Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.

By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.

If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.

Veal Rolls with Feta Cheese, Garlic and Olives

April 20th, 2013 in Beef, Main Dishes by Julia Volhina
Veal Rolls with Feta Cheese, Garlic and Olives

This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.

To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.

Use any kind of white wine you like, it can be also served later with the course.

Whole Roast Turkey with Couscous Stuffing

November 21st, 2012 in Main Dishes, Turkey by Julia Volhina
Whole Roast Turkey with Couscous Stuffing

I am publishing this recipe earlier than usual schedule, just in case some of you find it interesting enough to cook for your Thanksgiving dinner.

It was my first attempt to prepare a whole roast turkey. And I must say it was a good one: turkey turned out very juicy, by the way I used cranberry sauce from last week post for this recipe.

If you are using turkey bigger than 11lbs, you may need to adjust cooking time and maybe use meat thermometer (which I never can figure out how to use myself) to make sure meat is properly cooked through.

Pasta with Chicken and Mushroom Sauce

September 29th, 2012 in Chicken, Main Dishes by Julia Volhina
Pasta with Chicken and Mushroom Sauce

Creamy chicken and mushroom sauce with feta cheese and parsley will work for any kind of pasta.

Don’t forget that different kinds of pasta require different time for cooking: check instructions on pasta package and adjust steps accordingly so both sauce and pasta are ready approximately in the same time.

By the way, white champignons can substitute for brown cremini mushrooms in this recipe.

Chicken and Feta Stuffed Mushroom Caps

July 21st, 2012 in Appetizers & Snacks, Chicken by Julia Volhina
Chicken and Feta Stuffed Mushroom Caps

I saw these gorgeous fresh mushrooms in the store, and it seemed they were asking to be stuffed – clean, big and even sized.

I decided to stuff them with creamy chicken and feta cheese mix dressed with sour cream and a bit of fresh parsley. If this sounds like a good idea to you, try this recipe.

And by the way, it can be served as an appetizer (especially if you use bite size mushroom caps), snack or even main course.

Zucchini Pancakes with Sheep Cheese

April 28th, 2012 in Main Dishes, No-meat by Julia Volhina
Zucchini Pancakes with Sheep Cheese

These are zucchini based vegetable pancakes with a bit of fresh sheep cheese, which can be optional if you don’t like sheep cheese, but to my opinion it benefits a lot to the taste.

You can use zucchini or other kind of summer squash; remove seeds they already formed before cooking.

Vegetable pancakes are good choice for breakfast, brunch or lunch. Serve them warm with sour cream or sour cream and garlic dip how I did.