EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Main Dishes (Page 1 of 29)

Chicken and Cabbage Patties

May 19th, 2018 in Chicken, Main Dishes by Julia Volhina
Chicken and Cabbage Patties

Getting inventive with chicken patties: using cabbage instead of bread or breadcrumbs as filler.

I must say these are a hit: juicy and very tasty.

And so quick and easy to do, especially if you use ready to go minced chicken meat and food processor for cabbage and onion.

These patties taste great with potatoes or grains (I served these with boiled buckwheat), salads as well are great choice here.

Pasta with Asparagus and Parmesan

April 21st, 2018 in Main Dishes, No-meat, Pasta by Julia Volhina
Pasta with Asparagus and Parmesan

Good recipe for no-meat linguine or fettuccine pasta.

Pretty quick to make, nothing sophisticated, plain and simple steps to follow, as quick as cooking pasta itself.

Secret chief’s secret: don’t overcook asparagus and don’t burn garlic, that is about it.

Great recipe when you are short on time and need to eat.

Noodle Salad with Canadian Bacon and Veggies

February 24th, 2018 in Main Dishes, Pasta, Salads by Julia Volhina
Noodle Salad with Canadian Bacon and Veggies

Various pasta or noodle salads is something totally unusual to the place where I can from.

But ever since I tried one, I am totally in love (my fitness-geeky-trying-to-be-conscious self is a bit less so, but sometimes it needs a break too).

This salad comes with a nice pack of veggies: tomatoes, bell peppers, corn. If you use whole wheat noodles and close your eyes on cheese and mayo we can almost call it healthy, right?

Fusilli or elbow pasta will work good here, other types may work too (okey, maybe be not spaghetti, but I think that is obvious). Tri-color pasta will make salad more festive, give it try if you need more color in your life…

Mushrooms and Peas

January 27th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Mushrooms and Peas

Little something without the meat: mushrooms cooked with peas and tomatoes in tomato juice and sour cream sauce.

It takes about 30 mins to cook, and pretty easy too. Just use good tasting canned tomatoes with no extra additives.

Serve mushrooms and peas as a dish on its own, or in addition to healthy grains or pasta. My favorite here is boiled buckwheat, but they I am a bit biased towards it.

It can even be a sauce for meat, if you wish it.

Cabbage with Prunes

January 13th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Cabbage with Prunes

Unusual combination of prunes and cabbage, stewed together.

Slightly sweet, pure veggies, just a bit of oil, so not too heavy and pretty simple to cook, especially if you shred cabbage with mandoline or some similar tool.

If you use prunes with pits, account for few additional minutes to remove them. It isn’t too hard, just a bit messy. If pits are not coming out easily, soak them a bit longer.

Serve cabbage with prunes as a separate entry or a side dish.

Fried Pies with Green Onions and Boiled Eggs

October 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Fried Pies with Green Onions and Boiled Eggs

These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.

These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.

Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.

Mushroom and Chicken Stuffed Pasta

October 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
Mushroom and Chicken Stuffed Pasta

It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.

A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.

Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.

Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.