Tag: side dish (Page 6 of 7)
Potato Roast with Vegetables
July 10th, 2010 in Main Dishes, No-meat, Sides by Julia Volhina
Summer is here and summer is a perfect time to enjoy vegetables it brings along.
Bell peppers, eggplants, potatoes roast together with olive oil based dressing with garlic and herbs can be a perfect dish on their own as well as a side dish to meats or poultry.
Once veggies are all sliced and mixed with dressing (can be prepared in advance), it takes about an hour to roast them in the oven.
Roasting doesn’t require much of attention, just stirring from time to time. So I consider this dish easy to prepare.
Green Beans Fried with Butter
May 22nd, 2010 in Sides by Julia Volhina
This recipe is one of the simplest ways of cooking green beans: just boil them, then drain and fry until ready; and then you have nutritious side dish which will be nice addition to your main dish course.
Preparation of this dish takes less than 20 mins and can be split in 2 parts to help you save some time: boil beans in advance and them fry right before serving to keep them warm and fresh.
Fried green beans go well with fried or grilled meats: steaks, cutlets, schnitzels, chops, etc. However they can be also served as separate no-meat dish.
Boiled Buckwheat
February 20th, 2010 in Sides by Julia Volhina
I think buckwheat grain is one of the most nutritious and healthy foods one can ever eat: it is very rich on iron, zink, other minerals and vitamins which makes it perfect food for kids and women during pregnancy.
It is also low on carbohydrates comparing to other grains (and for those which it does have body needs long time to digest);for me that makes boiled buckwheat (straight or with a bit of milk) perfect food for days when I want to eat a bit less and exercise a bit more: it makes you feel full longer without eating too much.
Boiled buckwheat is a perfect side for any kind of beef dishes: I personally prefer to serve it with beef stroganoff or minced beef cutlets; however it can be served as a stand alone dish. Boiled buckwheat grain with milk is very popular breakfast food for children and adults in countries of East Europe.
Eggplant Paste (Aubergine Paste)
November 28th, 2009 in Appetizers & Snacks, Sides by Julia Volhina
Here is an eggplant paste recipe how my grandma used to do it: all full of vegetable goodness, and I love its taste (still a bit hard to get it taste exactly the way how grandma’s is but I am working on it).
Baked eggplant paste makes a perfect side dish for meat or vegetable entrees, as well as it can be a great appetizer – just pour a bit on a whole wheat cracker, or spread it over a piece of bread and get a healthy snack.
Prepared eggplant paste can be stored in a fridge for several days and it tastes good cooled.
Fried Zucchini with Garlic
June 13th, 2009 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini itself is low in calories and contains useful amounts of folate, potassium, manganese and vitamin A. Garlic is also very health-giving ingredient. And they both are combined in this fast to do and easy to do recipe.
Fried Zucchini with Garlic is very good on its own as a snack or an appetizer, however it is also perfect for poultry and meat entrees as a side dish.
Reduce amount of garlic if you are worried about a breath, but I really advice to keep garlic in, this dish isn’t so tasty without it.
Fried Potatoes
May 24th, 2009 in Sides by Julia Volhina
I think fried potatoes is one of the first dishes I learned how to do myself when I was a kid, well besides sandwiches of course. So believe me it is easy to do.
Fried potato is great side for any kind of fried main dishes: meat, poultry, fish or even vegetables. And unlike the french-fries (which is kind of similar food) fried potato use much smaller amount of salt and oil, so I believe it is a bit more healthy.
Boiled Rice Side Dish
May 2nd, 2009 in Sides by Julia Volhina
Boiled rice is a perfect side dish for any kind main dish, especially for spicy food.
Boil rice till it is half-ready and then steam it with a butter. Rice grains become soft and crumbly, but not overcooked.