Recent Posts: Page 6 of 59
Scrambled Eggs with Asparagus, Tomatoes and Mushrooms
July 29th, 2017 in Eggs, Main Dishes by Julia Volhina
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.
Homemade Chickpea Hummus
July 15th, 2017 in Sauces & Dips & Spreads, Sides by Julia Volhina
Got a can or two of chickpeas stuck in the pantry? Or boiled a cup too many of garbanzo beans and looking for creative way to use them? Try this homemade hummus recipe.
It takes about 5 mins to make and you get a fresh batch of hummus to eat with your favorite vegetables, pita bread, chips or for further use in other recipes.
For this recipe I cooked beans from scratch. If you do the same save some of the water beans are cooked in and use it instead of water in this recipe.
Beer Pork Roast
July 1st, 2017 in Main Dishes, Pork by Julia Volhina
Perfect pork roast made of few ingredients: turns out juicy and tasteful. It is pretty easy to cook, doesn’t require much cooking skills if any at all.
This pork roast tastes great warm fresh from the oven, as well as cooled down. Pairs well with roasted vegetables or a salad.
Marinating will require few hours and can go over night if needed.
Chickpea Garam Masala
June 17th, 2017 in Main Dishes, No-meat, Sides by Julia Volhina
One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.
It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.
I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.
I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.
How to Boil Chickpeas
June 3rd, 2017 in Tips, Advices & How-to by Julia Volhina
If you don’t want to use canned beans in your recipe and prefer to cook chickpeas or garbanzo beans yourself, here are pretty easy to follow step-by-step instructions for how to boil them from scratch.
The trick is to soak beans for at least of 10 hours before cooking.
Make sure that beans don’t boil to hard, very light simmering is enough. Cook beans until desired tenderness (45 mins to an hour).
Use cooked beans right away, or freeze for later. You may also preserve some water the beans are cooking in for further use.
Oatmeal Cookies
May 20th, 2017 in Desserts by Julia Volhina
Easy quick recipe for a childhood favorite: oatmeal cookies.
Back in the days we cooked them by grinding rolled oats into the flour, but nowadays one can simply buy oat flour instead.
Either way will work, you may need to play with amount of ingredients a bit.
Consistency of the flour and ground oats may vary a bit, and so can vary sour cream, so adjust amount of flour needed based on dough consistency.
Sliced Rosemary Baked Potato
May 6th, 2017 in Sides by Julia Volhina
Artistic twist on rosemary baked potatoes: thin sliced, nicely spiced and powdered with a bit of parmesan.
It is easier to guess what size of pan to use and how much potatoes to use if you measure pan by placing potatoes in and adjusting amount of potatoes to fit in neatly prior to cooking.
Use potatoes of the same size to ensure they cook evenly.
For more consistent results and speed – use mandoline for slicing potatoes.