My Homemade Food Recipes & Tips

Tag: green food (Page 1 of 2)

Spinach Crustless Quiche

April 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Spinach Crustless Quiche

It is green and delicious, it is spinach quiche.

Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.

If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.

These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.

Summer Squash and Spinach Soup-Puree

June 4th, 2016 in Hot Soups, Soups by Julia Volhina
Summer Squash and Spinach Soup-Puree

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.

Ramps Spring Salad with Eggs and Cucumbers

May 18th, 2013 in Salads by Julia Volhina
Ramps Spring Salad with Eggs and Cucumbers

This salad filled with vitamins. But it is highly seasonal, unless you have fresh ramps at your disposal anytime of a year.

I saw them by in Whole Foods other day, and couldn’t pass by, had to take an opportunity to make this salad.

Ramps have intense garlicky taste, if you want to make it less so, add a bit more sour cream to the dressing.

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.

Green Beans and Eggs Salad

October 20th, 2012 in Salads by Julia Volhina
Green Beans and Eggs Salad

Another recipe for green beans and eggs, now in a form of egg salad with garlic and mayo.

As all foods prepared from green beans I know, it doesn’t require much time to do: about 20 mins from beginning to end or even less if you use cooked eggs and thin french green beans.

Adjust amount of garlic and mayo to your taste.

Roast Brussels Sprouts

August 20th, 2011 in Sides by Julia Volhina
Roast Brussels Sprouts

Roast brussels sprouts are great as a side dish or a snack. They don’t require much of attention while cooking: just clean sprouts, put them to a baking pan, toss with oil, salt and pepper and roast until ready.

You can cook them to your liking: increase temperature a bit and you get crunchy outside and soft inside, decrease temperature and increase cooking time – get softer sprouts.

Hope you like them!

Sorrel and Pork Soup (Green Borscht)

June 18th, 2011 in Hot Soups, Soups by Julia Volhina
Sorrel and Pork Soup (Green Borscht)

Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).

I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.

I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).

Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.