Tag: onion (Page 2 of 17)
Zucchini and Beef Patties
August 26th, 2017 in Beef, Main Dishes by Julia Volhina
Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.
They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.
I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.
Chicken, Tomato and Mushroom Salad
April 22nd, 2017 in Salads by Julia Volhina
Any time is a good time for a salad. Especially if it is a chicken salad loaded with protein, in a great combination with tomatoes and mushrooms.
This salad can be an entry on its own or a side to another dish.
I used boiled chicken for this one, however leftover rotisserie chicken or turkey will work here as well.
If you want to go lighter on calories with this recipe, use light mayo, or a combination of yogurt and mustard.
Baked Cod in Tomato Sauce
March 11th, 2017 in Fish, Main Dishes by Julia Volhina
Perfect recipe for pretty much any white fish: easy to cook and turns out tasty and juicy.
I used cod here. Marinating cod in lemon juice helps to bring out nice texture and make sure it is soft.
Sometimes cod can torn out chewy after cooking, but it is not a case with this recipe.
Pair baked cod with boiled or roasted potatoes and a glass of nice wine for a romantic dinner.
Clam Chowder
February 11th, 2017 in Hot Soups, Soups by Julia Volhina
This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.
It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.
As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.
Don’t skip on bacon, it gives the chowder that distinctive smoky taste.
Chanterelles with Sour Cream and Onions
January 14th, 2017 in Sides by Julia Volhina
Chanterelles cooked with sour cream and onions are perfect side for any potato dish: boiled, baked, fried, you name it; they can also be great topper for a steak.
And of course mushrooms work great with grains, so boiled rice, or barley, or buckwheat will taste great with these as well.
Chanterelles are seasonal and can be quite expensive, but if you are as lucky as I am you may find some reasonable priced ones at some point in Costco.
Use good original sour cream without any additives if you can for best taste. And make sure you soak chanterelles and wash them well off any dirt and dust before cooking.
Italian Sausage Soup with Cauliflower
December 31st, 2016 in Hot Soups, Soups by Julia Volhina
Cauliflower and vegetables soup infused with Italian spices and cream is another creation perfect for cold winter weather: it fills and warms you up.
And that fact that this soup is pretty easy and quick to do if just another reason to try it out.
Fresh chicken broth works perfect here, however good grade boxed broth is a good option too.
Sometimes I use broth from boiling chicken thighs for salads and such, to not waste a good stuff.
If you are looking for more heat use hot Italian sausage instead of mild one or in addition to it.
Pan Fried Potatoes with Onion and Bacon
December 17th, 2016 in Sides by Julia Volhina
Everything tastes better with bacon. And potatoes are not an exception here: use smoked bacon fat to fry potatoes for an extra twist on otherwise usual taste and you will get traditional Bratkartoffel (German style pan fried potatoes with bacon).
Because of amount of fat, this is probably not the healthiest recipe in the world, but it is for sure a delicious one.
Serve pan fried potatoes with pretty much any meat, they pair great with any kind of schnitzels or sausage.