Tag: rice (Page 2 of 3)
Chicken Stuffed Leeks
May 26th, 2012 in Chicken, Main Dishes by Julia Volhina
When I saw recipe for stuffed leeks first time I decided for myself that I get to try cook something like this for sure: it looks unusual, have a lot of vegetables and doesn’t look hard to cook.
I decided to stuff them with chicken mince and rice and accompany it with tomato and bell pepper mix.
I did 2 layers pipes, but if you want to use less leeks you can separate leeks into 1 layer.
Cabbage Rolls in Sour Cream Sauce
December 23rd, 2011 in Beef, Main Dishes by Julia Volhina
Another variation for ukrainian cabbage rolls: meat staffed cabbage rolls with gentle sour cream and onion sauce.
Making these from scratch will take some time as any recipe for cabbage rolls even if you use ground beef and don’t need to prepare it yourself, you still need to separate cabbage, assemble rolls and then cook them.
But don’t let this to stop you – even though it is time consuming to cook cabbage rolls you will get enough rolls for later – just store left overs in fridge or freezer.
Crepes with Boiled Meat and Rice Stuffing
October 15th, 2011 in Beef, Main Dishes by Julia Volhina
A cup of beef broth with a couple of meat and rice stuffed crepes will always remind me of my childhood: mom used to cook these all the time.
There is always boiled meat left over from cooking broth, and stuffing crepes with it is easy way to prepare a nice meal to go with it.
Assembled meat and rice stuffed crepes can be stored in fridge for couple of days – you just need to warm them up by frying right before serving.
And if you cook a way too much (as I usually do) just seal some portion of stuffed crepes in a bag and freeze them up, this way you will always have some fresh stuffed crepes when you need to prepare some food fast.
Sorrel and Pork Soup (Green Borscht)
June 18th, 2011 in Hot Soups, Soups by Julia Volhina
Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).
I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.
I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).
Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.
Chicken Pilaf
January 22nd, 2011 in Chicken, Main Dishes by Julia Volhina
An easy tweak to classic pilaf recipe – chicken instead of lamb – will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let’s say it is more healthy and also faster to prepare 🙂
Using whole chicken is an option, but in this case you probably need to bone it first (unless you like to chew on bones).
Take boneless thighs, if you don’t like to spend time removing bones. Chicken breasts can be used as well, but may end up being too dry – mix them up with some other parts such us thighs or so.
Another trick to this recipe is using cast-iron pan, ideally round one. It makes rice to cook more evenly which is more important part – get soft not overcooked rice.
Cabbage Rolls in Tomato Dill Sauce
October 17th, 2009 in Main Dishes, Pork by Julia Volhina
Cabbage rolls (stuffed cabbage) dish is very popular food in Eastern Europe. No wander you can easily find cabbage rolls among traditional recipes in cuisines of Russia, Ukraine, Poland, Romania and many others countries.
Making of cabbage rolls from the scratch (including grinding meat, boiling and separating cabbage and then preparing them one by one) would take some time, so it is better if you start cooking in advance. However you can leave prepared cabbage rolls in the oven with heat turned off for up to 1 hour, so they stay warm if you want to postpone serving.
This recipe describes step-by-step process of preparing cabbage rolls in tomato-dill sauce. Enjoy the taste of traditional dish of Eastern European.
Pork Pilaf
September 19th, 2009 in Main Dishes, Pork by Julia Volhina
Typical Pilaf (plov, pilav) is prepared from rice and meat, and seasoned with spices. It is a dish, various recipes of which can be found in Middle Eastern, Central, South Asian and East African cultures, from where it was borrowed to various cuisines: so now dishes similar to pilaf can be found in every country recipes list.
Having roots on the East, original pilaf usually being made from lamb or mutton. However, I believe, it can be made pretty much of any kind of meat: beef, pork, chicken, duck, whatever you prefer.
I am not the big fan of lamb, so I usually prepare pilaf with a pork meat (which is a step away from the original recipe, but I like it). Feel free to replace pork with any other kind of meat you like and create your own pilaf recipe (you may also need to adjust the cooking time accordingly as different kinds of meats requite different time of preparation). Treat yourself to a delicious meal with a hint of orient spices!