Tag: breakfast (Page 2 of 7)
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.
Fruit Salad with YogurtAugust 2nd, 2014 in Desserts, Salads by Julia Volhina
Here is your step away from something usually called a dessert: fresh fruit salad dressed with plain yogurt.
No flour, no sugar, almost no fat (if you use low-fat yogurt); only fresh raw fruits loaded with vitamins and tons of good nutrients.
Besides being a dessert, this salad can be great choice for breakfast or lunch or just a snack when you need it.
You can mix and match fruits to your liking for this one. I used pineapples, banana, orange, apple, kiwi and pear. Mint is also optional and can be skipped it if you don’t like it.
Chicken, Prunes and Cucumber SaladJuly 12th, 2014 in Salads by Julia Volhina
Rice, Milk and Raisins PorridgeApril 12th, 2014 in Main Dishes, No-meat by Julia Volhina
This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.
Round kinds of rice will probably work better for it, but any white rice will do.
Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.
Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.
Summer Squash OmeletteFebruary 15th, 2014 in Eggs, Main Dishes, No-meat by Julia Volhina
Perfect recipe for breakfast or brunch, especially on a weekend.
Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.
I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.
Flaky Kefir BiscuitsNovember 23rd, 2013 in Appetizers & Snacks by Julia Volhina
It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.
There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.
Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.
Pumpkin and Millet PorridgeOctober 19th, 2013 in Main Dishes, No-meat by Julia Volhina
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.