Tag: vegetables (Page 12 of 17)
Fried Cauliflower Florets
August 21st, 2010 in Sides by Julia Volhina
According to Wikipedia, cauliflower is low in fat, high in dietary fiber, folate and vitamin C. And I think that positions cauliflower as a nutritional vegetable and important part of the daily diet.
My mom boils florets first and then fries with flour and eggs. I like taste of cauliflower fried this way more than just boiled, it is less watery, also eggs and flour bring up a nice addition to taste.
By the way, flour can be replaced with finely ground breadcrumbs, tastes good this way as well. I prefer using bread breading I prepare myself, rather than breading mixtures.
Chicken Salad with Celery and Grapes
August 7th, 2010 in Salads by Julia Volhina
I never tried fresh celery stems before we got to US. I was more familiar with celery root – it is largely used to prepare soups and stew or even salads of European cousines, but I can’t say eating stem parts of it is as popular in Europe as in US.
According to wikipedia, celery is a source of good low-calorie dietary fibre, which makes it not only tasty (btw I found taste of it fascinating) and also healthy.
Saying all of that, here comes the nice salad recipe for fresh celery stems and boiled white chicken meat; grapes give it a little kick in flavor, as well as almonds. Hope you will like it.
Lasagna with Beef and Vegetables
July 17th, 2010 in Beef, Main Dishes, Pasta by Julia Volhina
Several weekends ago, when I asked Yuriy what should we prepare for dinner, I got an answer – lasagna, and I was intimidated a bit – I never prepared lasagna before. So I spent some time in internet researching recipes and found several I liked. I’ve combined them, added some touch to my taste and prepared this lasagna.
This was my first attempt to make lasagna. And main challenge for me was to properly prepare noodles: according to the instructions on the pack they required boiling before using. I’ve added 2 tablespoons of oil to the boiling water and was boiling them layer by layer and it totally helped to prevent noodles from sticking while boiling.
This lasagna turned out perfectly: balanced combination of meat and vegetables (just how I like it), noodles were very tender, it was totally worth all the time I’ve spend boiling them, getting out of water and trying arrange them in the pan.
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.
Lithuanian Borscht (Cold Borscht)
June 26th, 2010 in Cold Soups, Soups by Julia Volhina
Are you suffering from hot weather like me? When outside feels like in the oven there is no better food to eat than cold soup. Lithuanian borscht is a nice refreshing buttermilk based cold soup you can put together without any extra hassle and then enjoy it sitting on the patio.
The real trick to Lithuanian borscht is to find good kefir – it should be original kefir which hasn’t been flavored with any tastes, not salted and not sweetened. I used plain unsweetened kefir (can be replaced with buttermilk) from Lifeway and it worked out perfectly.
The rest of ingredients: vegetables (beets, cucumber and greens) and hard boiled eggs, are easy to get and not pricey at all. And btw, even though this soup is called a “borscht”, the only thing it has in common to other borschts, I guess, is the color.
Cabbage and Cucumber Salad
June 19th, 2010 in Salads by Julia Volhina
This is one of my favorite salads for fresh young cabbage – fast made slaw with eggs and cucumbers seasoned with fresh dill and mayo to taste.
Usually I take small white head cabbage or a half of it, however it will be the same good with red cabbage (the color will look interesting in this case too 🙂 ) or napa.
Don’t forget to cool down hard boiled eggs before adding them to the salad – it is not recommended to mix fresh vegetables with hot ingredients.
Baked Egg Omelette
June 12th, 2010 in Eggs, Main Dishes by Julia Volhina
Egg omelette with ham or canadian bacon and vegetables is a nice breakfast dish. It takes more than an hour to prepare, but it totally worth it.
Unlike most of other omelettes which are usually fried eggs with some other ingredients, this one is prepared by baking them in the oven.
It is a bit hard to tell exact baking time for this dish – it depends a lot on the size of the baking pan you use (both size and material it is made of) and amount of ingredients: my advice would be to test omelette with wooden toothpick (pierce it through from top to bottom and remove it) – if it does come out clean – baked omelette is ready.