Recent Posts: Page 1 of 56
Cabbage with PrunesJanuary 13th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Unusual combination of prunes and cabbage, stewed together.
Slightly sweet, pure veggies, just a bit of oil, so not too heavy and pretty simple to cook, especially if you shred cabbage with mandoline or some similar tool.
If you use prunes with pits, account for few additional minutes to remove them. It isn’t too hard, just a bit messy. If pits are not coming out easily, soak them a bit longer.
Serve cabbage with prunes as a separate entry or a side dish.
Jellied Beef TongueDecember 30th, 2017 in Appetizers & Snacks by Julia Volhina
This recipe will probably excite these few who either grow up in USSR or have relatives from that country/time.
I am both, and this dish brings a lot of childhood memories of New Year celebrations and other family gatherings.
For the rest of you jellied beef tongue (zalivnoj jazyk, zalivnoe) may be more of an exotic something you may never try, here are some pictures to a look at in case you don’t feel that adventurous to cook it.
Few notes to the recipe. I’ve ended up using more gelatin than the ingredients picture shows, that is because I’ve decided to do more than one plate. Rule of the thumb 1 pack (1/4oz) for about 1 cup of broth.
Second note is about execution: I’ve realized that it may be easier to arrange the decoration pieces when gelatin starts to settle a bit, and not before pouring the broth in (as I did), because broth moves them around :).
Raw Beets and Cabbage SaladDecember 16th, 2017 in Salads by Julia Volhina
Pretty simple yet pretty festive and colorful raw cabbage salad with red beets, greens and a bit of onion dressed with mayo (all though you can go for a sunflower or olive oil for healthier option).
Raw cabbage is packed with vitamins, especially vitamins K and C, but also B6 and folate. And beets high in folate and manganese. A good combination for the winter.
It is also quite filling. So a good choice if you are trying to get some fiber in.
Broccoli Cheddar SoupDecember 2nd, 2017 in Hot Soups, Soups by Julia Volhina
Cold weather winter chill favorite, hot (as in temperature) and hearty, broccoli cheddar soup.
If you like this one just like I do, but wasn’t sure if you can make it, think no further: the recipe is pretty easy to follow.
The only tricky part is to make sure flour base doesn’t burn and is gradually mixed with half half and chicken broth until smooth and creamy – make sure the heat is low and continue stirring while mixing liquids in.
How to Make Cream Cheese FrostingNovember 4th, 2017 in Tips, Advices & How-to by Julia Volhina
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 EggsOctober 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
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.