Category: Sides (Page 3 of 7)
Zucchini “Fries” with Parmesan and SpicesNovember 7th, 2015 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
Simple Cauliflower Puree (Mashed Cauliflower)August 1st, 2015 in Sides by Julia Volhina
Lately, I am cutting on my potato intake, but it is hard because I like such sides as mashed potatoes, for example. So when I read about mashed cauliflower being something similar but healthier, I had to try it right away.
I must say, mashed cauliflower still tastes like cauliflower, however the texture of it is very much similar to the texture of potato puree. So I think, I am pleased with my results.
I used hand immersion hand blender to puree my cauliflowers, but I am pretty sure stand blender or food processor will work for it as well.
Don’t over do on amount of milk – cauliflower will need much less than potato would, so add it very gradually, spoon by spoon until desired consistency.
Cucumber and Dill SaladMay 23rd, 2015 in Salads, Sides by Julia Volhina
This is my recipe for so called Polish Cucumber salad: simple salad with cucumbers, fresh dill and marinated onions.
Marinating onions makes them less bitter and removes most of that onion breath smell therefore this salad is great for parties, cookouts and such.
I am using balsamic vinegar and sour cream as dressing here. If you like, you can replace vinegar with lemon juice, but I somehow like vinegar better.
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.