Tag: meat (Page 1 of 7)
Noodle Salad with Canadian Bacon and VeggiesFebruary 24th, 2018 in Main Dishes, Pasta, Salads by Julia Volhina
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…
Jellied Beef TongueDecember 30th, 2017 in Appetizers & Snacks by Julia Volhina
This recipe will probably excite these few who either grow up in USSR or have relatives from that country/time.
I am both, and this dish brings a lot of childhood memories of New Year celebrations and other family gatherings.
For the rest of you jellied beef tongue (zalivnoj jazyk, zalivnoe) may be more of an exotic something you may never try, here are some pictures to a look at in case you don’t feel that adventurous to cook it.
Few notes to the recipe. I’ve ended up using more gelatin than the ingredients picture shows, that is because I’ve decided to do more than one plate. Rule of the thumb 1 pack (1/4oz) for about 1 cup of broth.
Second note is about execution: I’ve realized that it may be easier to arrange the decoration pieces when gelatin starts to settle a bit, and not before pouring the broth in (as I did), because broth moves them around :).
Zucchini and Beef PattiesAugust 26th, 2017 in Beef, Main Dishes by Julia Volhina
Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.
They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.
I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.
Beef Potato Mushroom CasseroleFebruary 25th, 2017 in Beef, Main Dishes by Julia Volhina
Not the fastest recipe to cook, but it is definitely worth trying: two layers of potato and beef mushroom stuffing in between, all dressed up with sour cream sauce – tastes delicious fresh out of the oven. And also reheats well.
I used ground beef for this one, but any ground meat will work as well. Just use the one you like.
If you have a mandoline – use it, otherwise make sure potatoes are sliced in equally thick pieces for even cooking.
Roasted Pork tenderloin with Spicy RubJanuary 28th, 2017 in Main Dishes, Pork by Julia Volhina
Somehow I never roasted a pork tenderloin until about month ago. And now once I tried, I can’t stop doing it.
Not only it is very easy and fast to cook, but it also turns out very delicious and tender, and spices can be varied to whatever you like.
You can use pretty much any ready-to-use pork meat rub here. Sometimes I do, and other times I make my own, see list of spices in the recipe.
Zucchini and Chicken CasseroleOctober 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
If you have an abundance of zucchini, this is definitely one recipe to try.
For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂
Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.
Boiled Beef TongueJune 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.
Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.
Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.
Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.