Tag: peas (Page 1 of 2)
Mushrooms and PeasJanuary 27th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
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.
Ham, Pineapple and Peas SaladApril 5th, 2014 in Salads by Julia Volhina
This salad has interesting combination of ingredients: sweet peas with pineapples and ham (or canadian bacon) mixed with lettuce.
Freshly boiled peas can be substituted for canned peas on this one, but canned ones are some what easier to find.
Assemble salad right before you plan to serve it, lettuce will not keep freshness and crispness for long after slicing.
Fried Rice with ShrimpsDecember 28th, 2013 in Fish, Main Dishes by Julia Volhina
One more recipe for fried rice, this time with shrimps.
As any fried rice, it is pretty easy and fast to cook, especially if you use frozen vegetables, just don’t forget to unfreeze them as well as shrimps in advance before cooking.
Most of the salt for this recipe comes from soy sauce, only eggs need a bit of additional salting.
Vegetables with CreamDecember 14th, 2013 in No-meat, Sides by Julia Volhina
Vegetables with cream are pretty easy to cook and they make a great side dish for meat or poultry. It can also be served as a no-meat course.
I used carrots, broccoli and cauliflower florets with peas for this recipe, but it will also work good with green beans, zucchini, brussels sprouts, whatever you have on your hands.
The same, you can use either fresh vegetables or frozen ones, or a combination of these. For example, for this recipe I used fresh broccoli and cauliflower with frozen sliced carrots and frozen peas.
Veal Stew with Chanterelles and PeasDecember 10th, 2011 in Beef, Main Dishes by Julia Volhina
Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.
It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!
You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.
Tomato and Rice SoupApril 16th, 2011 in Hot Soups, Soups by Julia Volhina
Gentle tomato soup with rice filling garnished with freshly chopped basil is a russian variant of tomato-basil soup.
It is beef broth based and if you want to make it more tomaty and thick, reduce amount of water you use for broth and increase amount of tomatoes.
I’ve garnished soup with basil even though it isn’t very widespread in Russia, but it gives a nice kick to flavor of this soup. After all basil and tomatoes are the combination which can never taste wrong.
Russian Lenten Mushroom SoupFebruary 19th, 2011 in Hot Soups, Soups by Julia Volhina
This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.
Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.
If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.