Tag: lemon juice (Page 3 of 3)
Asparagus Fried with Butter and Garlic
June 8th, 2013 in Sides by Julia Volhina
Asparagus is one of foods I never ate before I came to US, and it seems pretty popular here as a healthy food, probably pretty packed with fiber everybody talks about so much here.
And this is easy way to cook it, you just need to make sure to not overheat butter and garlic.
Younger the asparagus spears require less time to cook. Make sure to cut off hard ends from the bottom all the way till soft part.
Chicken Curry Kebabs
June 1st, 2013 in Chicken, Main Dishes by Julia Volhina
It is BBQ season again. And these curry chicken kebabs are good fit for one of these.
Chicken meat turns out very tender and juicy, especially if you use boneless chicken thighs (but breasts will do too).
If you don’t want to bother with grill (even though it is pretty fun), you can roast skewers in the oven over the baking pan.
Lemon Garlic Butter Sauce for Seafood
January 26th, 2013 in Sauces & Dips & Spreads by Julia Volhina
Nice and quick recipe for simple sauce to serve with seafood: crab legs, mussels, clams, lobsters, etc.
You can use use fresh garlic or garlic powder, as well as fresh lemon or lemon juice, whatever is at your disposal.
When served, make sure it can be kept warm enough to prevent butter from thickening.
West Ukrainian Cheese Cake
August 13th, 2011 in Desserts by Julia Volhina
This cake is similar to the cheese cakes so popular in west part of the globe. However this one is made from quark cheese (fresh farmers cheese), not from the cream cheese.
It is very popular dessert treat in West Ukraine. It is often being made with raisins, however I don’t like raisins, so I am doing it without any filling. Just add them if you like.
During the baking this cake will rise in the oven, and then it will fall down a bit while colling down. That i s ok, just important not to open oven while baking or cooling.
To make up for a bit uneven shape, you can cut uneven sides off before serving it.
Green Salad with Tomatoes, Avocados and Shrimps
July 16th, 2011 in Salads by Julia Volhina
This is one of the salads which uses avocado dressing from the last week recipe. It is green, fresh summer salad topped with boiled shrimps with a hint of spiciness provided by the dressing.
My advise is to assemble this salad right before you are planning to serve it: it calls for avocados, tomatoes and lettuce (all of which react to oxidation by loosing taste and pretty look).
However avocado dressing can be prepared in advance and stored in airtight container in fridge.