Tag: dill (Page 7 of 10)
Macaroni with Ground Boiled Beef
July 3rd, 2010 in Beef, Main Dishes, Pasta by Julia Volhina
Lots of recipes require using clear soup (meat broth, stock), however not all of them also require boiled meat which is often used to prepare meat broth. So the question is, are there any good recipes which actually require boiled meat and no broth?
This is one of them: russian pasta with ground boiled beef and fried onions (btw, it is called “makarony po-flotski” in Russia; I have no idea why, but we always called this dish so).
Any “al dente” kind of pasta will work here: I’ve used penne, just read instructions on the pack and cook them accordingly. You may also vary proportion of meat to pasta to taste.
Lithuanian Borscht (Cold Borscht)
June 26th, 2010 in Cold Soups, Soups by Julia Volhina
Are you suffering from hot weather like me? When outside feels like in the oven there is no better food to eat than cold soup. Lithuanian borscht is a nice refreshing buttermilk based cold soup you can put together without any extra hassle and then enjoy it sitting on the patio.
The real trick to Lithuanian borscht is to find good kefir – it should be original kefir which hasn’t been flavored with any tastes, not salted and not sweetened. I used plain unsweetened kefir (can be replaced with buttermilk) from Lifeway and it worked out perfectly.
The rest of ingredients: vegetables (beets, cucumber and greens) and hard boiled eggs, are easy to get and not pricey at all. And btw, even though this soup is called a “borscht”, the only thing it has in common to other borschts, I guess, is the color.
Cabbage and Cucumber Salad
June 19th, 2010 in Salads by Julia Volhina
This is one of my favorite salads for fresh young cabbage – fast made slaw with eggs and cucumbers seasoned with fresh dill and mayo to taste.
Usually I take small white head cabbage or a half of it, however it will be the same good with red cabbage (the color will look interesting in this case too 🙂 ) or napa.
Don’t forget to cool down hard boiled eggs before adding them to the salad – it is not recommended to mix fresh vegetables with hot ingredients.
Summer Salad with Tomatoes and Cucumbers
March 20th, 2010 in Salads by Julia Volhina
After all those snow emergencies, I’ve got hungry for some fresh vegetables. Lucky for me there are plenty in the nearby grocery store: despite there is no summer here yet.
So I decided to make simplest salad I know: summer salad with tomatoes and cucumbers, seasoned with chopped fresh dill and green onions, and dressed with oil.
This salad is perfect for any meat or poultry main dish. And even though it is not quite summer yet, I hope you are the same lucky like me and can buy fresh tomatoes and cucumbers right now to enjoy taste of fresh vegetables and replenish your body with some vitamins.
Eggplant Rolls
March 6th, 2010 in Appetizers & Snacks by Julia Volhina
I don’t have much to say about this recipe, it mostly says for itself: eggplants and tomatoes – main ingredients – are good combination and garlic doesn’t make it any worse.
This recipe isn’t much hassle to prepare and ingredients don’t cost much; so you can easy get to advised 5 servings of vegetables per day and even enjoy it.
Eggplant rolls taste better while fresh, so prepare them right before serving.
Stuffed Egg Shells
January 16th, 2010 in Appetizers & Snacks by Julia Volhina
Egg shells stuffed with mushrooms, eggs and onions mix is an appetizer I asked my mom to do for each celebration, we had, when I was little.
It is still my favorite dish; now I cook it myself when have enough time and special state of mind to stub some eggs and dice everything into little pieces 🙂
To get empty egg shells is the most tricky part in making stuffed egg shells: you may waste one or two eggs while learning to do so, just be brave and persistent.
You are lucky if chickens, which produced eggs you are planning on using to prepare this appetizer, have had enough calcium in their diet, that will make the whole deal with getting nice looking egg shell halves much more easier. Unfortunately, it wasn’t a case for me: the shells of eggs I had were crushing when breathed on.
That didn’t do any bad for taste (believe me!), just made pictures a bit less nice looking than I expected, but I hope you will still like the recipe enough to try it out.
Bacon and Eggs with Tomatoes
December 5th, 2009 in Eggs, Main Dishes, Pork by Julia Volhina
Fried eggs dishes are usually breakfast food, however they are also coming handy when you need to prepare and eat something fast.
Fried eggs with bacon and tomatoes is my favorite way of preparing eggs: easy, tasty and fast. The ingredients in recipe will make a portion for a breakfast for two, adjust amounts if you need more or less.
Cherry or campari tomatoes are perfect for this dish, but if you have any other kind – that will work as well. And if you don’t like bacon for some reasons – replace it with half spoon of butter, however I advice to keep it in, for the perfect taste.