Tag: garlic (Page 7 of 11)
Turkey Breast Roast with Garlic, Paprika and Black Pepper
January 12th, 2013 in Main Dishes, Turkey by Julia Volhina
I think this is last recipe using turkey meat for me for a while. I got a little carried away with it around Thanksgiving.
It is quite easy, but takes about 4.5 hours of time: first to soak turkey breast in salted water, and then to cook it in cooling down oven. So make sure you leave yourself enough of time.
This turkey breast roast tastes perfect served warm with a side dish or cooled down in salad or on sandwich.
Roast Turkey Breast with Onions and Herbs
December 15th, 2012 in Main Dishes, Turkey by Julia Volhina
Roast turkey can be served warm with a side dish as a main course, in salad or on sandwich if cooled down.
I used Herbs of Provence mix for this recipe, it includes thyme, marjoram and rosemary. You can use the same or just mix the same herbs to your taste.
Adjust cooking time for breast piece smaller or bigger than mentioned in the recipe.
Juices produced while cooking can be used to prepare sauce for the meat. You can either pour them over the meat or cook them together with flour to thicken them and then chop with hand blender.
Brussels Sprouts in Tomato and Soy Sauce
December 1st, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
I got probably my last catch of brussels sprouts for this year and had to throw away some of it, that is why I only had three quarter of a pound left. If you manage to get whole pound, just increase ingredients proportionally.
In this recipe tomato can be replaced with tomato paste with water, but I like fresh tomatoes more than canned substitutes.
A note: recipe doesn’t call for salt for a reason: the soy sauce is salty enough.
Jellied Meat (Kholodets)
November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.
Green Beans and Eggs Salad
October 20th, 2012 in Salads by Julia Volhina
Another recipe for green beans and eggs, now in a form of egg salad with garlic and mayo.
As all foods prepared from green beans I know, it doesn’t require much time to do: about 20 mins from beginning to end or even less if you use cooked eggs and thin french green beans.
Adjust amount of garlic and mayo to your taste.
Roasted Spaghetti Squash with Tomato Basil Sauce
September 15th, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
Cooking spaghetti squash was yet another food-related discovery for me since we arrived to US.
What makes it interesting is spaghetti-like strands of pulp which can be scooped out with a fork after squash is cooked.
That gives so much room for creativity 🙂 . My first attempt was an easy choice: roast spaghetti squash and mix its pulp with simple tomato and basil sauce.
I hope you will like it.
Parmesan Chicken with Tomato Basil Sauce
August 25th, 2012 in Chicken, Main Dishes by Julia Volhina
Chicken fried in breadcrumbs and parmesan breading, baked with tomato basil sauce is a perfect dish for the romantic dinner with mediterranean hints in taste.
You can use canned tomatoes instead of fresh to save some time and possible money, but I believe sauce prepared with fresh tomatoes tastes a way better.
Breadcrumbs are also easy to make at home by drying and then crumbling in blender couple of slices of italian bread.