Tag: vegetables (Page 9 of 17)
Green Salad with Tomatoes, Avocados and Shrimps
July 16th, 2011 in Salads by Julia Volhina
This is one of the salads which uses avocado dressing from the last week recipe. It is green, fresh summer salad topped with boiled shrimps with a hint of spiciness provided by the dressing.
My advise is to assemble this salad right before you are planning to serve it: it calls for avocados, tomatoes and lettuce (all of which react to oxidation by loosing taste and pretty look).
However avocado dressing can be prepared in advance and stored in airtight container in fridge.
Avocado Salad Dressing
July 9th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.
However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.
Ready spicy avocado dressing can be stored in the airtight container in fridge for several days.
String Beans Fried with Eggs
June 4th, 2011 in Main Dishes, No-meat, Sides by Julia Volhina
Yet another recipe for fried green string beans, now accompanied by scrambled eggs.
Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.
I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!
Crab Sticks Salad with Napa and Cucumber
May 28th, 2011 in Salads by Julia Volhina
It is time for summer cookouts yet? I bet it is! Who said cookouts should be all meat and bread – add a bit of vegetables and crab sticks 🙂
Napa gives this salad tender filling; however you can substitute white cabbage for napa – it will work fine, just remember to tenderize shredded cabbage with your hands.
If you use frozen crab sticks, make sure they unfreeze completely and all extra liquid is removed before adding them to the salad.
Parmesan Eggplants with Tomato Basil Sauce
May 7th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
Eggplants fried in flour and egg coating are good on their own as a no-meat main course, appetizer or snack. But they can also be served as a side dish.
Tomato sauce with basil and garlic is a good addition to fried eggplants; it adds a bit of spiciness to plain taste of eggplants.
And parmesan goes great with that combination too.
Tomato and Basil Sauce
April 30th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This light tomato based sauce will add a hint of mediterranean cuisine to any dish.
It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.
Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.
Tomato and Rice Soup
April 16th, 2011 in Hot Soups, Soups by Julia Volhina
Gentle tomato soup with rice filling garnished with freshly chopped basil is a russian variant of tomato-basil soup.
It is beef broth based and if you want to make it more tomaty and thick, reduce amount of water you use for broth and increase amount of tomatoes.
I’ve garnished soup with basil even though it isn’t very widespread in Russia, but it gives a nice kick to flavor of this soup. After all basil and tomatoes are the combination which can never taste wrong.