Tag: vegetables (Page 10 of 17)
Boiled Cauliflower with White Sauce
April 9th, 2011 in Sides by Julia Volhina
Adding a sauce will make almost any food more interesting, that is why sauces were invented after all, and they are good not only with meats. Vegetables may use some sauce help as well.
So here it goes: cook boiled (yes simply like this!) cauliflower and pour white sauce over it – you will get delicious dish, not a boring vegetables.
I came by this simple recipe while looking though old cook book released probably even before I was born (ironical enough its title translated from russian is “Modern homemade cuisine”) and I liked it. I think, you will find some more recipes adopted from this book later in this blog.
Eggs Fried with Tomato in Bell Pepper Ring
April 2nd, 2011 in Eggs, Main Dishes by Julia Volhina
Looking for bright colors for fresh and energetic start of the day? This is your recipe: easy nutritious breakfast eggs and very fun looking also, when prepared accurately. I bet your kids will love them as much as I do.
I usually pick green peppers, they look good in combination with yellow-white eggs and red tomatoes. But any color will work here, just make sure you select big and nice shaped pepper.
Don’t worry if egg white spills around the bell pepper ring, you can easily remove it later on with spatula.
Lazy Cabbage Rolls
March 19th, 2011 in Beef, Main Dishes by Julia Volhina
Lazy cabbage rolls, or “lenyvi golubtsi” how this dish is called in ukrainian, is an easier version of ukrainian cabbage rolls.
Since it doesn’t require assembling of rolls it is much easier to prepare, and taste is very similar to cabbage rolls.
Lazy cabbage rolls taste great when seasoned with a bit of chopped garlic and a bit of mayo.
Ukrainian Tomato and Cucumber Salad with Sour Cream Dressing
March 12th, 2011 in Salads by Julia Volhina
This simple salad with tomatoes and cucumbers is very popular in Ukraine, and I don’t see any reasons why it wouldn’t be liked in any other country which grows tomatoes, cucumbers, dill and sour cream with onions and garlic.
As opposite to summer salad with tomato and cucumbers with vegetable oil based dressing, this one uses sour cream and mayonnaise.
If you are trying to cut on calories – use mix of sour cream and low calorie yoghurt, or just yoghurt as a base for dressing, but, believe me, this salad tastes the best with real sour cream.
Duck Stewed with Potato and Eggplants
March 5th, 2011 in Duck, Main Dishes by Julia Volhina
I love duck meat. And other day we were lucky to find a couple of duck breasts in Market District opened recently near by (nice store by the way).
So, I got them, also eggplant and some potatoes, and cooked this nice dinner.
Any duck meat will work just fine for this stew, I was just lazy to remove bones.
Spicy Guacamole Dip
February 26th, 2011 in Sauces & Dips & Spreads by Julia Volhina
First time I tried this green dip, it was served as a side dish to something very spicy in mexican restaurant, and it didn’t impress me. Probably, that was about color: I never seen avocados before and their bright green color seem almost artificial.
Nevertheless, I tried it and since then these unusual and very nutritious fruits are very important part of my diet: amusingly they have more potassium than bananas, have high fiber content and rich on vitamins E, B and K.
This variant of guacamole is a bit spicy. If you want to make it mild: either increase amount of avocados or reduce amount of serrano peppers and onion; adding sour cream can help reduce hotness as well.
Russian Lenten Mushroom Soup
February 19th, 2011 in Hot Soups, Soups by Julia Volhina
This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.
Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.
If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.