EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: No-meat (Page 4 of 8)

Ricotta Cheese Stuffed Pasta

November 30th, 2013 in Main Dishes, No-meat, Pasta by Julia Volhina
Ricotta Cheese Stuffed Pasta

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, parmesan, 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.

Pumpkin and Millet Porridge

October 19th, 2013 in Main Dishes, No-meat by Julia Volhina
Pumpkin and Millet Porridge

I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.

But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.

Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.

Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.

Seared Summer Squash

April 6th, 2013 in Main Dishes, No-meat, Sides by Julia Volhina
Seared Summer Squash

Easy and quick to make dish for summer squashes or zucchini. I actually used both to make this dish looking more festive.

I believe it is also light, especially if amount of oil used is reduced to minimum, squashes are actually being cooked in their own juices.

Seared squashes can be served as a dish on its own or as a side dish for a meat main course.

Cottage Cheese Pancakes

March 16th, 2013 in Main Dishes, No-meat by Julia Volhina
Cottage Cheese Pancakes

This is my attempt to adjust russian fresh pancake recipe to use domestic ingredients. Main ingredient – russian fresh white cheese – has much thicker consistency than cottage cheese which you can usually buy in the store.

By the advice of one of this blog readers, I tried cottage cheese produced by Friendship brand and the result turned out pretty good. Main challenge was to find a proper amount of flour, with about half of cup pancakes turned out very tender, but not too hard to handle.

If pancakes break when you try to flip them, make them smaller, these will be easier to handle. Enjoy for breakfast of brunch!

Potato and Mushroom Stuffed Dumplings

March 9th, 2013 in Main Dishes, No-meat by Julia Volhina
Potato and Mushroom Stuffed Dumplings

I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.

Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.

You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.

Already boiled dumplings can be warmed up on a skillet with a bit of butter.

Brussel Sprouts with Mushrooms and Onions

February 2nd, 2013 in Main Dishes, No-meat, Sides by Julia Volhina
Brussel Sprouts with Mushrooms and Onions

Brussels sprouts cooked in mushroom and onion sauce can be served as a dish on its own, or as a side dish for a meat main course.

You can use fresh or frozen brussels sprouts for this recipe, frozen ones don’t require thawing, but may need a bit less time for cooking.

Vary amount of water (or broth) and flour while cooking to reach desired thickness of the sauce (more flour and less water will make it for thicker sauce).

Brussels Sprouts in Tomato and Soy Sauce

December 1st, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
Brussels Sprouts in Tomato and Soy Sauce

I got probably my last catch of brussels sprouts for this year and had to throw away some of it, that is why I only had three quarter of a pound left. If you manage to get whole pound, just increase ingredients proportionally.

In this recipe tomato can be replaced with tomato paste with water, but I like fresh tomatoes more than canned substitutes.

A note: recipe doesn’t call for salt for a reason: the soy sauce is salty enough.