My side dish recipes


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Cabbage with Mushrooms and Sour Cream

January 16th, 2016 in Main Dishes, No-meat, Side Dish Recipes by Julia Volhina

This dish offers great combination of tastes: cabbage, onions, mushrooms and sour cream braised together and seasoned with fresh dill.

Cabbage braised with mushrooms and sour cream can be served as a side or as no meat course on its own.

Time needed for cooking will vary depending on how soft you like cabbage to be, just check its readiness from time to time.

Garlicky Mashed Cauliflower with Parmesan

December 19th, 2015 in Side Dish Recipes by Julia Volhina

Another take on mashed cauliflower side: smooth pureed cauliflower with parmesan cheese and a hint of spicy garlic.

Great choice when you want to cut on potato intake but still want something of mashed texture on your table.

From my experience, cauliflower purees taste better fresh, so cook just enough for one time don’t keep leftovers.

Garlic taste can be a bit overpowering sometimes, so I suggest going with half garlic clove at first, and see if more is needed to taste.

Zucchini “Fries” with Parmesan and Spices

November 7th, 2015 in Appetizers & Snacks, Side Dish Recipes by Julia Volhina

Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.

I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.

Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.

Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.

Simple Cauliflower Puree (Mashed Cauliflower)

August 1st, 2015 in Side Dish Recipes by Julia Volhina

Lately, I am cutting on my potato intake, but it is hard because I like such sides as mashed potatoes, for example. So when I read about mashed cauliflower being something similar but healthier, I had to try it right away.

I must say, mashed cauliflower still tastes like cauliflower, however the texture of it is very much similar to the texture of potato puree. So I think, I am pleased with my results.

I used hand immersion hand blender to puree my cauliflowers, but I am pretty sure stand blender or food processor will work for it as well.

Don’t over do on amount of milk – cauliflower will need much less than potato would, so add it very gradually, spoon by spoon until desired consistency.

Cabbage Pancakes

July 4th, 2015 in Main Dishes, No-meat by Julia Volhina

If you have some cabbage sitting in the fridge and you don’t know what to do with it, here is your way out: make cabbage pancakes. They are much like Ukrainian “deruny” but made from cabbage and onions.

My better half is not a big fan of cabbage in general, but he loves these and always asks for seconds.

Cabbage pancakes work great for breakfast or lunch as a dish on its own. But they are not sweet, so I suppose can be served as a side dish as well.

Listed amount of ingredients will produce about 15 pancakes.

Boiled Rice with Orzo

January 17th, 2015 in Side Dish Recipes by Julia Volhina

If you are bored with simple plain boiled rice, you can give this recipe a try.

This rice is fried in olive oil with orzo, seasoned with salt and a bit of saffron for color, and then cooked over slow heat in hot water (or broth) until ready.

Rice cooked like this has interesting color and taste. It works great as side dish for meat or poultry entrees. But can also be served as a dish on its own.

Cabbage Baked with Eggs

December 20th, 2014 in Eggs, Main Dishes, No-meat, Side Dish Recipes by Julia Volhina

I don’t know how to call this dish: it is not a cake or pie, but it certainly looks like one; it doesn’t seem to be a casserole, but you can bake it in a casserole pan, it does look similar to quiche, but is not exactly a quiche.

I guess at very least it is an omelette, omelette with cabbage. Yes, I know, an unusual combination, but still pretty tasty.

Cabbage omelette doesn’t require a lot of time to prepare, can be served for breakfast or lunch as a dish on it’s own, but it also can be paired with meats as a side dish.

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