EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: onion (Page 1 of 16)

Pasta with Asparagus and Parmesan

April 21st, 2018 in Main Dishes, No-meat, Pasta by Julia Volhina
Pasta with Asparagus and Parmesan

Good recipe for no-meat linguine or fettuccine pasta.

Pretty quick to make, nothing sophisticated, plain and simple steps to follow, as quick as cooking pasta itself.

Secret chief’s secret: don’t overcook asparagus and don’t burn garlic, that is about it.

Great recipe when you are short on time and need to eat.

Mushrooms and Peas

January 27th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Mushrooms and Peas

Little something without the meat: mushrooms cooked with peas and tomatoes in tomato juice and sour cream sauce.

It takes about 30 mins to cook, and pretty easy too. Just use good tasting canned tomatoes with no extra additives.

Serve mushrooms and peas as a dish on its own, or in addition to healthy grains or pasta. My favorite here is boiled buckwheat, but they I am a bit biased towards it.

It can even be a sauce for meat, if you wish it.

Zucchini and Beef Patties

August 26th, 2017 in Beef, Main Dishes by Julia Volhina
Zucchini and Beef Patties

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.

Chicken, Tomato and Mushroom Salad

April 22nd, 2017 in Salads by Julia Volhina
Chicken, Tomato and Mushroom Salad

Any time is a good time for a salad. Especially if it is a chicken salad loaded with protein, in a great combination with tomatoes and mushrooms.

This salad can be an entry on its own or a side to another dish.

I used boiled chicken for this one, however leftover rotisserie chicken or turkey will work here as well.

If you want to go lighter on calories with this recipe, use light mayo, or a combination of yogurt and mustard.

Baked Cod in Tomato Sauce

March 11th, 2017 in Fish, Main Dishes by Julia Volhina
Baked Cod in Tomato Sauce

Perfect recipe for pretty much any white fish: easy to cook and turns out tasty and juicy.

I used cod here. Marinating cod in lemon juice helps to bring out nice texture and make sure it is soft.

Sometimes cod can torn out chewy after cooking, but it is not a case with this recipe.

Pair baked cod with boiled or roasted potatoes and a glass of nice wine for a romantic dinner.

Clam Chowder

February 11th, 2017 in Hot Soups, Soups by Julia Volhina
Clam Chowder

This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.

It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.

As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.

Don’t skip on bacon, it gives the chowder that distinctive smoky taste.

Chanterelles with Sour Cream and Onions

January 14th, 2017 in Sides by Julia Volhina
Chanterelles with Sour Cream and Onions

Chanterelles cooked with sour cream and onions are perfect side for any potato dish: boiled, baked, fried, you name it; they can also be great topper for a steak.

And of course mushrooms work great with grains, so boiled rice, or barley, or buckwheat will taste great with these as well.

Chanterelles are seasonal and can be quite expensive, but if you are as lucky as I am you may find some reasonable priced ones at some point in Costco.

Use good original sour cream without any additives if you can for best taste. And make sure you soak chanterelles and wash them well off any dirt and dust before cooking.