Tag: side dish (Page 2 of 6)
Cabbage PancakesJuly 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.
Scalloped Potatoes with ParmesanApril 25th, 2015 in Main Dishes, No-meat, Sides by Julia Volhina
Boiled Rice with OrzoJanuary 17th, 2015 in Sides 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 EggsDecember 20th, 2014 in Eggs, Main Dishes, No-meat, Sides 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.
Roasted Vegetables and Mushrooms with Parmesan SauceSeptember 13th, 2014 in Main Dishes, No-meat, Sides by Julia Volhina
Friend of mine introduced this dish to me few weeks ago and since then I cooked it pretty much every week.
It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).
It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.
Korean Style CarrotsAugust 9th, 2014 in Appetizers & Snacks, Salads, Sides by Julia Volhina
Korean style carrots (“morkovka po-korejski”) is a popular in post-USSR countries dish which is usually served as salad, side dish or relish.
Often it is also served on hot dogs along with sausage inside the bun.
These pretty spicy carrots are great side for meats or poultry. They can also be used as one of ingredients for salads and other dishes.
Eggplant Roast with VegetablesMay 17th, 2014 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
This is nice looking dish which can be served as either a main entree, a side dish, or an appetizer.
It contains no meat, just eggplant, bell pepper, tomatoes, sour cream and cheese.
Eggplant roasted this way looks festive (and will for sure fit nicely on a holiday table), and it is also pretty easy to do.
One medium size eggplant will produce 2-3 servings.