Tag: vegetables (Page 1 of 15)
Homemade Chickpea HummusJuly 15th, 2017 in Sauces & Dips & Spreads, Sides by Julia Volhina
Got a can or two of chickpeas stuck in the pantry? Or boiled a cup too many of garbanzo beans and looking for creative way to use them? Try this homemade hummus recipe.
It takes about 5 mins to make and you get a fresh batch of hummus to eat with your favorite vegetables, pita bread, chips or for further use in other recipes.
For this recipe I cooked beans from scratch. If you do the same save some of the water beans are cooked in and use it instead of water in this recipe.
Chickpea Garam MasalaJune 17th, 2017 in Main Dishes, No-meat, Sides by Julia Volhina
One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.
It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.
I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.
I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.
Sliced Rosemary Baked PotatoMay 6th, 2017 in Sides by Julia Volhina
Artistic twist on rosemary baked potatoes: thin sliced, nicely spiced and powdered with a bit of parmesan.
It is easier to guess what size of pan to use and how much potatoes to use if you measure pan by placing potatoes in and adjusting amount of potatoes to fit in neatly prior to cooking.
Use potatoes of the same size to ensure they cook evenly.
For more consistent results and speed – use mandoline for slicing potatoes.
Chanterelles with Sour Cream and OnionsJanuary 14th, 2017 in Sides by Julia Volhina
Chanterelles cooked with sour cream and onions are perfect side for any potato dish: boiled, baked, fried, you name it; they can also be great topper for a steak.
And of course mushrooms work great with grains, so boiled rice, or barley, or buckwheat will taste great with these as well.
Chanterelles are seasonal and can be quite expensive, but if you are as lucky as I am you may find some reasonable priced ones at some point in Costco.
Use good original sour cream without any additives if you can for best taste. And make sure you soak chanterelles and wash them well off any dirt and dust before cooking.
Zucchini and Chicken CasseroleOctober 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
If you have an abundance of zucchini, this is definitely one recipe to try.
For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂
Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.
Summer Squash and Spinach Soup-PureeJune 4th, 2016 in Hot Soups, Soups by Julia Volhina
Recipe for pretty light soft soup-puree made of summer squash, spinach and milk. And isn’t this radiant green color fantastic?
Any kind of summer squash or combination of these will work for this recipe I think, I used young zucchini and yellow squash.
Use milk for lighter version (I’ve used milk here) or half-half for reacher one.
Also, I’ve cooked fresh spinach for this recipe, but I think frozen may work as well if added to the pot later in the process to avoid overcooking, the color maybe vary in this case.
Oven Roasted Veggies with Fajita SpicesMay 21st, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
Potatoes, cauliflower, asparagus and onions infused with fajita and some other spices and roasted in the oven is perfect dish on its own if you want more veggies in your diet, or great side dish for meat or chicken entree.
Cooking time for this dish in will vary depending on size of potato and cauliflower pieces. Potato in general will take more time to cook than other vegetables, slice it in smaller pieces and check its readiness with a knife before turning the oven off.
I used virgin olive oil spray here, spraying is a way more convenient than just pouring, it also helps to cut amount of oil to necessary minimum. However pouring oil will work as well.