EnjoyYourCooking

My Homemade Food Recipes & Tips

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Pumpkin Cookies with Spices

November 18th, 2017 in Desserts by Julia Volhina
Pumpkin Cookies with Spices

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.

How to Make Cream Cheese Frosting

November 4th, 2017 in Tips, Advices & How-to by Julia Volhina
How to Make Cream Cheese Frosting

This is this time of the year for pumpkin cookies. And what pumpkin cookie doesn’t taste even better with cream cheese frosting?

So, if here is a quick how-to for cream cheese frosting.

Disclaimer: amount of powdered sugar is some what moving target here, it all depends on how sweet you want frosting to be. I don’t like it too sweet, so my amount is about 8 tablespoons.

So my advice is: start adding sugar gradually, taste from time to time and stop when it is as sweet as you want it.

Amount of ingredients mentioned in the recipe is enough for batch of pumpkin cookies. Adjust amounts if you plan to do more or less, or use it for a pumpkin roll or cake which requires more of frosting.

Fried Pies with Green Onions and Boiled Eggs

October 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Fried Pies with Green Onions and Boiled Eggs

These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.

These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.

Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.

Mushroom and Chicken Stuffed Pasta

October 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
Mushroom and Chicken Stuffed Pasta

It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.

A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.

Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.

Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.

Salmon and Broccoli Frittata

September 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
Salmon and Broccoli Frittata

I am always not sure what the difference is between frittata, omelette or just crustless quiche: all of these have something to do with eggs, some sort of cream, cheese and various fillings.

In this recipe fillings are salmon, broccoli, asparagus and some greens. And today I will call it a frittata 🙂 And hey, it is full of veggies…

Great recipe for breakfast, lunch or whatever meal time you prefer.

Fried Pies with Potatoes and Mushrooms

September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Fried Pies with Potatoes and Mushrooms

Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).

I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂

You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough

Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.

Zucchini and Beef Patties

August 26th, 2017 in Beef, Main Dishes by Julia Volhina
Zucchini and Beef Patties

Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.

They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.

I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.