Recent Posts: Page 11 of 59
Baked Cod in Mustard and Lemon Marinade
March 26th, 2016 in Fish, Main Dishes by Julia Volhina
Cod fish may taste a bit plain and somewhat boring, but not if prepared with mustard and lemon marinade like in this recipe.
Onions cooked along with fish in the same marinate taste just great (I think I might like onions the same as fish if not more). So don’t be shy on amount of onions to use.
Marinating requires at least an hour, but can be extended to few, as long as you keep the fish is in the fridge. And will allow to do all preparations in advance in needed and then cook fish right before the serving.
Yogurt, Mustard and Lemon Juice Salad Dressing
March 12th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Yogurt, mustard and lemon juice salad dressing tastes great especially in meat based salads, but is also good with tomatoes, good on sandwiches and as dipping sauce.
It can be used as lighter substitute for mayo: if you compare 900 calories for 5oz of mayo to about 140 calories of similar amount of this dressing.
Now, taste of this dressing will vary based on what kind of mustard you use, as well as based on proportion of mustard and lemon juice. Just experiment with different types and proportions to your liking.
I like using chobani yogurt for this one: there is enough space in the container to fit mustard and juice and mix, so no need to use extra bowl for mixing.
Raw Broccoli and Tomato Salad
February 27th, 2016 in Salads by Julia Volhina
This is easy and refreshing tasting salad of few ingredients: all you need is fresh broccoli crown, few tomatoes, onion and some greens.
It is important to use broccoli crown as it is normally more soft and less chewy than more mature pieces.
Raw broccoli and tomato salad pairs well with meat or poultry courses.
Baked Chicken Rolls with Cheese and Butter
February 13th, 2016 in Chicken, Main Dishes by Julia Volhina
These resemble chicken kiev for the part that they are chicken rolls which are stuffed with garlicky butter. But they are much easier to make and are a bit healthier: because of no breading and no deep frying.
Chicken thin cutlets cut works perfectly for this one (if you can buy it), but whole breast can be sliced into cutlets as well, it will just be slightly more work to do to make sure slices are even and there are no holes in the chicken so stuffing doesn’t leak when cooking.
Butter and cheese stuffed chicken rolls taste great when served hot, right out the oven. Good when paired with mashed or baked potatoes. Perfect for romantic or celebratory dinner.
Cabbage and Meat Rissoles (Lazy Cabbage Roll Patties)
January 30th, 2016 in Beef, Main Dishes by Julia Volhina
EnjoyYourCooking already has recipe for Lazy Cabbage Rolls casserole, this recipe variation uses almost the same ingredients, but in form of cabbage and meat patties baked under tomato and sour cream sauce.
Again, they are much easier and faster to prepare comparing to traditional cabbage rolls (this is why they are called “lazy”), but taste is very similar.
These patties constitute complete meal, but some vegetables or salads can be served along as a side dish.
Cabbage with Mushrooms and Sour Cream
January 16th, 2016 in Main Dishes, No-meat, Sides by Julia Volhina
This dish offers great combination of tastes: cabbage, onions, mushrooms and sour cream braised together and seasoned with fresh dill.
Cabbage braised with mushrooms and sour cream can be served as a side or as no meat course on its own.
Time needed for cooking will vary depending on how soft you like cabbage to be, just check its readiness from time to time.
Liver, Carrot and Egg Salad
January 2nd, 2016 in Salads by Julia Volhina
Unusually tasting salad for a celebratory table or if you want to add a bit more liver in your diet (for example to consume more iron or other nutrients it is reach on).
As title says, fried liver is the base of the salad, accompanied by fried carrots and onions and boiled eggs. Probably it is not the lightest of the salads other there, but again, rich in nutrients and pretty filling.
Ingredients of the salad can be cooked and mixed together in advance, store them in the fridge and then add mayo 20-30 mins before serving it.