Tag: sour cream (Page 4 of 5)
Blue Cheese Dip
March 30th, 2013 in Sauces & Dips & Spreads by Julia Volhina
This dip is one of my US discoveries, along with celery stalks which I never tried before I came here.
These two I can eat together endlessly, as an appetizer, a side or just a snack. It just made a lot of sense to learn to mix the dip from scratch myself.
Blue cheese dip goes great with fresh vegetables (e.g. celery, carrots, broccoli, cauliflower), spicy chicken wings or as a fresh salad dressing (I would suggest to put a bit more kefir to the mix in this case).
Lettuce, Tomato and Cucumber Salad
March 2nd, 2013 in Salads by Julia Volhina
In anticipation of the spring in early March, here goes fresh tomato, cucumber and lettuce salad recipe.
These fresh vegetables taste so good in the Spring.
Prepare the salad soon before serving, cut fresh vegetables don’t like to wait.
If you want to make dressing lighter, use light mayo and low-fat yogurt instead of sour cream.
Turkey Pie with Grated Potatoes
December 29th, 2012 in Main Dishes, Turkey by Julia Volhina
It took me a bit of time to master this recipe: somehow I was either getting too much potatoes (honestly I have to get myself a cooking scale for Christmass) or potatoes I used were too juicy, so it was hard to get meat stuffing in the middle of the pie without sinking it into the batter.
Apparently this issue was easy to fix with draining redundant potato and onion juices using colander (ofc getting the right amount of potatoes helped a bit too).
Using of springform pan is convenient for this recipe however, if you don’t have one, any other baking pan of similar size will work fine.
Chicken and Feta Stuffed Mushroom Caps
July 21st, 2012 in Appetizers & Snacks, Chicken by Julia Volhina
I saw these gorgeous fresh mushrooms in the store, and it seemed they were asking to be stuffed – clean, big and even sized.
I decided to stuff them with creamy chicken and feta cheese mix dressed with sour cream and a bit of fresh parsley. If this sounds like a good idea to you, try this recipe.
And by the way, it can be served as an appetizer (especially if you use bite size mushroom caps), snack or even main course.
Chicken Liver with Mushrooms and Sour Cream
June 23rd, 2012 in Chicken, Main Dishes by Julia Volhina
This is tender dish made of chicken livers cooked under sour cream and nutmeg sauce with mushrooms and carrots.
I love chicken liver for its texture and easiness to cook. However if for some reason you don’t like it or don’t have it, this dish can be also cooked with beef liver, just slice it in smaller pieces.
Chicken liver with mushrooms and sour cream goes great accompanied with boiled potatoes or buckwheat as a side dish. Serve it for lunch or dinner.
Sour Cream and Garlic Dip
April 21st, 2012 in Sauces & Dips & Spreads by Julia Volhina
If you are bored with plain sour cream for dipping, try this improvement: add garlic, fresh greens and a dash of ground black pepper and you will get the same creamy but a bit spicy dip.
It goes great for any kind of savory vegetable pancakes (potato, zucchini, cauliflower), meat or vegetable dumplings, or even like a salad dressing for fresh vegetables – tomatoes, cucumbers, radishes, etc.
Prepare dip can be stored in fridge for 2-3 days, just stir it from time to time.
“Firewood on Snow” Cake
January 7th, 2012 in Desserts by Julia Volhina
This cake looked unusual even for me when I saw it first time: doesn’t it resemble a bunch of firewood covered with a snow to you?
This recipe is Yuriy’s mom speciality dessert and it often appears on the table during family celebrations. Yuriy’s mom preserves pitted sour cherries in their own juices under sugar each season, so there are always plenty of them ready for use.
If you don’t have sour cherries preserved in such way – you can always go with pitted cherry kompot like I did, but in this case add a bit of sugar to the dough, or cake will not be sweet enough.
I would want to tell you that this cake is easy and fast to do, but I can’t. It took me quite some time to make dough, prepare “firewood” sticks and then assemble the cake; but that is probably because I cooked it first time in my life.
After cake is assembled allow some time for layers to soak in sour cream frosting to get soft: leave it in cool place (but not fridge) at least over night (depending on how liquid sour cream is it may take longer). It is good idea to prepare cake at least a day before you are planning to serve it.