Tag: spicy (Page 1 of 9)
Fresh Cheese Salad with Ramps
July 14th, 2018 in Salads by Julia Volhina
Ramps are seasonal, and not many stores carry them. I have few recipes for ramps lined up to try but it is always a matter of will I be lucky to find them or not to be able to share.
This year I was lucky to be at the store when local Whole Foods had them for a brief amount of time.
So, long story short, you may not be able to try this until next year when ramps come back, but nevertheless I want to share the recipe for a ramps salad with fresh cheese and eggs.
It is full of vitamin goodness ramps offer and is a great choice for an early spring.
Fresh cheese for this salad can also be hard to find. So either make it yourself or try cottage cheese (if will probably not need mashing, so skip that step if you do)
Green Beans Fried with Breadcrumbs and Garlic
June 16th, 2018 in Sides by Julia Volhina
This is one of variations of traditional Ukrainian dish featuring green beans (“lopatky” or “лопатки”) fried with breadcrumbs and seasoned with garlic.
Green beans are pretty easy and quick to cook. The major trick for me is to not overcook them (I like beans crunchy, not too soft). So testing beans softness from time to time while simmering them is a key. Take them off the burner as soon as ready.
These taste the best when served straight from the skillet: warm and fragrant.
Cilantro Lime Shrimps
March 24th, 2018 in Appetizers & Snacks by Julia Volhina
Discovered this simple way to dress boiled shrimps while trying to recreate a similar one from Costco: marinate boiled shrimps in lime juice, spices and cilantro.
Of course the taste is not exactly the same as of Costco ones, but the list of ingredients is also much shorter.
These shrimps can be served on their own as appetizer or added to salads or tacos.
Using already cooked, peeled and deveined shrimps like I did will save a lot of time, if you want to cook and/or clean shrimps yourself, factor the time in for it.
Pumpkin Cookies with Spices
November 18th, 2017 in Desserts by Julia Volhina
I hope pumpkin season has not passed for you just yet. Or, thanks to the store supply of canned pumpkin, it can actually be all year around if one wishes.
Whatever the case is for you, this recipe is one to try should you wish to fight that pumpkin deficiency in you diet. Here they come – pumpkin cookies.
You can eat them plain or topped with cream cheese frosting, I prefer the latter.
Homemade Chickpea Hummus
July 15th, 2017 in Sauces & Dips & Spreads, Sides by Julia Volhina
Got a can or two of chickpeas stuck in the pantry? Or boiled a cup too many of garbanzo beans and looking for creative way to use them? Try this homemade hummus recipe.
It takes about 5 mins to make and you get a fresh batch of hummus to eat with your favorite vegetables, pita bread, chips or for further use in other recipes.
For this recipe I cooked beans from scratch. If you do the same save some of the water beans are cooked in and use it instead of water in this recipe.
Chickpea Garam Masala
June 17th, 2017 in Main Dishes, No-meat, Sides by Julia Volhina
One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.
It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.
I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.
I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.
Roasted Pork tenderloin with Spicy Rub
January 28th, 2017 in Main Dishes, Pork by Julia Volhina
Somehow I never roasted a pork tenderloin until about month ago. And now once I tried, I can’t stop doing it.
Not only it is very easy and fast to cook, but it also turns out very delicious and tender, and spices can be varied to whatever you like.
You can use pretty much any ready-to-use pork meat rub here. Sometimes I do, and other times I make my own, see list of spices in the recipe.