Recent Posts: Page 22 of 59
Vegetables with Cream
December 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.
Ricotta Cheese Stuffed Pasta
November 30th, 2013 in Main Dishes, No-meat, Pasta by Julia Volhina
This is my first take on stuffed jumbo pasta shells, but I will must say it will not not be last: there are so many stuffings these may work nicely with.
In this recipe pasta is stuffed with five cheeses (ricotta, parmesan, provolone, mozzarella and romano), fresh parsley and egg mix.
For sauce I tried something new too: that is canned crushed tomatoes, usually I avoid using canned vegetables, but these worked well for sauce and saved me quite some time too.
Flaky Kefir Biscuits
November 23rd, 2013 in Appetizers & Snacks by Julia Volhina
It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.
There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.
Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.
Chicken with Mustard, Honey and Curry
November 16th, 2013 in Chicken, Main Dishes by Julia Volhina
Unusual combination of ingredients which produces interesting taste results: chicken pieces roasted under sauce made of mixture of melted butter, mustard, honey and curry.
This recipe is good choice for romantic or family dinner, leftovers can be reheated and served for lunch.
You can use chicken thighs (like I did), or drums, or a whole chicken sliced into portion pieces. Please note that drums will require less time for cooking.
Tomato and Chicken Salad
November 9th, 2013 in Salads by Julia Volhina
Quick to make and simple salad with chicken meat and tomatoes seasoned with mayo and garlic.
Tomatoes will produce juice after cutting, so it is better to assemble this salad right before you plan to serve it.
A lot in this salad will depend on how tasty tomatoes are, so pick good and ripe ones.
Whole Roasted Chicken with Mayo and Garlic
November 2nd, 2013 in Chicken, Main Dishes by Julia Volhina
Whole chicken smeared with mayo and garlic mix and roasted in an oven bag is probably the easiest way to cook a whole chicken.
Oven bag can be replaced by cooking foil, just cover baking pan with chicken in it with one or two layers.
When checking if chicken is cooked through use meat thermometer (around 160F-170F), or go by clear juices produced when you pierce chicken around thigh, or just by time – around 1.5h at 350F.
How to Make Butter from Whipping Cream
October 26th, 2013 in Tips, Advices & How-to by Julia Volhina
Couple of years ago we discovered Snowville Creamery. This creamery is local to Columbus OH area and it produces milk, half-half and whipping cream amongst other dairy products. These are absolutely delicious but only come in a half-gallon cartons.
And if I can find something to do with a half-gallon of milk, whipping cream is absolutely other matter: it is not so easy to use all of it (not unless I plan to eat whipped cream every day for breakfast, lunch and dinner for couple days in a row) in time.
Did I mention that Snowville Creamery whipping cream is absolutely delicious? It would be an absolute shame to let it spoil. So when I buy a whole carton and I only need a cup or two of it for some recipe, I do butter from the rest.
By the way, if you can’t find Snowville Creamery products nearby, make sure you use 100% not homogenized whipping cream instead, with no extra ingredients in it (check the label!).