EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: vegetables (Page 1 of 16)

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.

Green Beans Fried with Breadcrumbs and Garlic

June 16th, 2018 in Sides by Julia Volhina
Green Beans Fried with Breadcrumbs and Garlic

This is one of variations of traditional Ukrainian dish featuring green beans (“lopatky” or “лопатки”) fried with breadcrumbs and seasoned with garlic.

Green beans are pretty easy and quick to cook. The major trick for me is to not overcook them (I like beans crunchy, not too soft). So testing beans softness from time to time while simmering them is a key. Take them off the burner as soon as ready.

These taste the best when served straight from the skillet: warm and fragrant.

Radish and Cucumber Salad

June 2nd, 2018 in Salads by Julia Volhina
Radish and Cucumber Salad

Featuring today a recipe for pretty simple limited ingredient spring salad with radishes and cucumber.

It requires up to 15 mins to prepare. Even less if you use mandeline instead of a knife.

This salad will be a good complement for a steak or some meat and vegetable entree.

If sour cream you use is thick, you can mix it with the lemon juice first before dressing the salad, that will make mixing of salad easier.

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.

Cabbage with Prunes

January 13th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Cabbage with Prunes

Unusual combination of prunes and cabbage, stewed together.

Slightly sweet, pure veggies, just a bit of oil, so not too heavy and pretty simple to cook, especially if you shred cabbage with mandoline or some similar tool.

If you use prunes with pits, account for few additional minutes to remove them. It isn’t too hard, just a bit messy. If pits are not coming out easily, soak them a bit longer.

Serve cabbage with prunes as a separate entry or a side dish.

Fried Pies with Green Onions and Boiled Eggs

October 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Fried Pies with Green Onions and Boiled Eggs

These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.

These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.

Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.

Fried Pies with Potatoes and Mushrooms

September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Fried Pies with Potatoes and Mushrooms

Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).

I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂

You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough

Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.