My Homemade Food Recipes & Tips

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Red Beans and Crab Stick Salad

March 10th, 2018 in Salads by Julia Volhina
Red Beans and Crab Stick Salad

Need some beans in your life? Try this quick salad.

Unusual combination of crab stick, beans, eggs and greens, but very gentle taste I would say.

The combination of crab stick and eggs is something one can never be wrong with, that is if you like both eggs and crab stick of course.

This takes minutes to assemble, especially if you boil eggs in advance. If you don’t, make sure they are cooled down till room temperature before cutting them for the salad.

Noodle Salad with Canadian Bacon and Veggies

February 24th, 2018 in Main Dishes, Pasta, Salads by Julia Volhina
Noodle Salad with Canadian Bacon and Veggies

Various pasta or noodle salads is something totally unusual to the place where I can from.

But ever since I tried one, I am totally in love (my fitness-geeky-trying-to-be-conscious self is a bit less so, but sometimes it needs a break too).

This salad comes with a nice pack of veggies: tomatoes, bell peppers, corn. If you use whole wheat noodles and close your eyes on cheese and mayo we can almost call it healthy, right?

Fusilli or elbow pasta will work good here, other types may work too (okey, maybe be not spaghetti, but I think that is obvious). Tri-color pasta will make salad more festive, give it try if you need more color in your life…

Napa Cabbage and Chicken Salad

February 10th, 2018 in Salads by Julia Volhina
Napa Cabbage and Chicken Salad

Napa cabbage is tender and juicy and is generally good choice for salads: doesn’t require any extra work to soften it up.

As any cabbage, it is high on vitamin C, so it is good choice of food for that flu and cold season.

This is also a salad to do if you got some leftover chicken and need to find some use for it: just remove skin and bones.

Any chicken meat will do, I boiled some thighs to prepare this post.

Mushrooms and Peas

January 27th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Mushrooms and Peas

Little something without the meat: mushrooms cooked with peas and tomatoes in tomato juice and sour cream sauce.

It takes about 30 mins to cook, and pretty easy too. Just use good tasting canned tomatoes with no extra additives.

Serve mushrooms and peas as a dish on its own, or in addition to healthy grains or pasta. My favorite here is boiled buckwheat, but they I am a bit biased towards it.

It can even be a sauce for meat, if you wish it.

Cabbage with Prunes

January 13th, 2018 in Main Dishes, No-meat, Sides by Julia Volhina
Cabbage with Prunes

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 Tongue

December 30th, 2017 in Appetizers & Snacks by Julia Volhina
Jellied Beef Tongue

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 Salad

December 16th, 2017 in Salads by Julia Volhina
Raw Beets and Cabbage Salad

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.