EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: parsley (Page 1 of 5)

Zucchini Rolls with Cream Cheese

August 11th, 2018 in Appetizers & Snacks by Julia Volhina
Zucchini Rolls with Cream Cheese

As zucchini season is in full swing I want to share a recipe for this amazing appetizer: zucchini rolls with cream cheese, garlic and fresh herbs stuffing.

I must say it is one of my favorite finger foods. I think I can eat the whole plate of these by myself.

Use mandoline to slice zucchini here, it will make life much easier and will speed process up a lot.

If you want to reduce oil intake – roasting zucchini in the oven in grilling skillet can be an option to.

Fresh Cheese Salad with Ramps

July 14th, 2018 in other by Julia Volhina
Fresh Cheese Salad with Ramps

Ramps are seasonal, and not many stores carry them. I have few recipes for ramps lined up to try but it is always a matter of will I be lucky to find them or not to be able to share.

This year I was lucky to be at the store when local Whole Foods had them for a brief amount of time.

So, long story short, you may not be able to try this until next year when ramps come back, but nevertheless I want to share the recipe for a ramps salad with fresh cheese and eggs.

It is full of vitamin goodness ramps offer and is a great choice for an early spring.

Fresh cheese for this salad can also be hard to find. So either make it yourself or try cottage cheese (if will probably not need mashing, so skip that step if you do)

Vegetable Soup with Cauliflower and Rice

June 30th, 2018 in Hot Soups, Soups by Julia Volhina
Vegetable Soup with Cauliflower and Rice

Don’t let the amount of ingredients this recipe calls for to scare you: it is not as hard to cook as it may seem (just many pictures).

In fact it is pretty easy, especially if you are keen on peeling and slicing. And cooking takes just about 30 mins.

If you are looking for lighter version calorie-wise, reduce amount of flour (or skip it all together).

Reducing amount of sour cream will help too, but I wouldn’t skip on it entirely, it adds a lot to the taste.

Raw Beets and Cabbage Salad

December 16th, 2017 in Salads by Julia Volhina
Raw Beets and Cabbage Salad

Pretty simple yet pretty festive and colorful raw cabbage salad with red beets, greens and a bit of onion dressed with mayo (all though you can go for a sunflower or olive oil for healthier option).

Raw cabbage is packed with vitamins, especially vitamins K and C, but also B6 and folate. And beets high in folate and manganese. A good combination for the winter.

It is also quite filling. So a good choice if you are trying to get some fiber in.

Scrambled Eggs with Asparagus, Tomatoes and Mushrooms

July 29th, 2017 in Eggs, Main Dishes by Julia Volhina
Scrambled Eggs with Asparagus, Tomatoes and Mushrooms

Scrambled eggs is one of these things one can easily throw together and be creative about it: the fridge content is the only limit, really.

And asparagus is my new go to for scrambled eggs lately. It pairs well with mushrooms and vegetables, and eggs themselves of course.

So here you go: a recipe for scrambled eggs with asparagus and mushrooms. Feel free to follow the steps, or tweak it one way or another.

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.

Zucchini Crepes

August 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Zucchini Crepes

Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!

Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.

Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).

So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.

Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.