My spicy 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.

Crabsticks, Beans, Tomato, Bell Pepper and Cheese Salad

January 11th, 2014 in Salad Recipes by Julia Volhina

One more salad for holiday table: lighter salad with crab sticks, red beans, tomatoes, bell pepper and cheese. It is pretty fast to make because doesn’t require any prep work: nothing to boil or cook prior to assembling.

I used italian blend of shredded cheese, but any hard cheese you like will work. If you have whole piece of cheese, you can dice it instead of shredding.

Adjust amount of garlic to your liking, if whole clove seems a bit too much use only half of it.

Fried Rice with Shrimps

December 28th, 2013 in Fish, Main Dish Recipes by Julia Volhina

One more recipe for fried rice, this time with shrimps.

As any fried rice, it is pretty easy and fast to cook, especially if you use frozen vegetables, just don’t forget to unfreeze them as well as shrimps in advance before cooking.

Most of the salt for this recipe comes from soy sauce, only eggs need a bit of additional salting.

Ricotta Cheese Stuffed Pasta

November 30th, 2013 in Main Dish Recipes, No-meat, Pasta by Julia Volhina

This is my first take on stuffed jumbo pasta shells, but I will must say it will not not be last: there are so many stuffings these may work nicely with.

In this recipe pasta is stuffed with five cheeses (ricotta, provolone, mozzarella and romano), fresh parsley and egg mix.

For sauce I tried something new too: that is canned crushed tomatoes, usually I avoid using canned vegetables, but these worked well for sauce and saved me quite some time too.

Deviled Eggs with Blue Cheese

September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina

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.

Herb Butter with Dill and Garlic

August 24th, 2013 in Sauces & Dips & Spreads by Julia Volhina

Herb or herbed butter is not only a good way to dress plain butter for further use, but also a good way to preserve fresh dill if you have too much on your hands and no other use for it.

For some reasons stores here choose to sell dill in such big bunches that it is sometimes too hard to put it all to use before dill spoils. By the way, you can mix other fresh herbs to prepare herb butter.

Herb butter is essential ingredient of Chicken Kiev recipe (which goes out next week), but it can be also used on steaks, fish, potato or other vegetables.

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