Tag: lunch (Page 1 of 16)
Salmon and Broccoli FrittataSeptember 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
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.
Roasted Pork tenderloin with Spicy RubJanuary 28th, 2017 in Main Dishes, Pork by Julia Volhina
Somehow I never roasted a pork tenderloin until about month ago. And now once I tried, I can’t stop doing it.
Not only it is very easy and fast to cook, but it also turns out very delicious and tender, and spices can be varied to whatever you like.
You can use pretty much any ready-to-use pork meat rub here. Sometimes I do, and other times I make my own, see list of spices in the recipe.
Zucchini and Chicken CasseroleOctober 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
If you have an abundance of zucchini, this is definitely one recipe to try.
For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂
Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.
Tuna and Mozzarella SaladOctober 8th, 2016 in Salads by Julia Volhina
Tuna and Mozzarella salad is my goto light salad with a bit of protein. It works great for training days, because I don’t feel hungry after it but I also don’t feel like I eat whole bunch of unhealthy stuff.
A lot in this salad depends on the taste of tuna, so use the kind of tuna you like. If you plan to use tuna canned in oil, you may reduce amount of oil in the salad dressing to balance calories consumed.
Fresh corn they sell here in US is usually soft, sweet and juicy, so I use it for this salad myself, however canned corn works just as well.
Pesto Pasta Salad with Tomatoes and MozzarellaSeptember 24th, 2016 in Salads, Sides by Julia Volhina
I’ve tried this salad on a cookout organized by our friends and fell in love with it (and of course had to make sure I have a recipe for it to share).
I don’t even know why this dish made of cooled cooked pasta, black olives, tomatoes and fresh mozzarella tossed with pesto and grated parmesan is called a salad, but let’s go with it.
Of course freshly made basil pesto sauce is the best choice for dressing here (and it doesn’t really take much time to make if you wish to try). But one from a store works as well.
I know pasta salads are not a first choice for people who are trying to cut down the amount of carbs they consume but it surely is delicious. Well, one can opt for a whole grain pasta to make it seem a bit better.
Next time you need to bring something to a cookout or a get-together, why not to try this recipe?
Zucchini CrepesAugust 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!
Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.
Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).
So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.
Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.
Boiled Beef TongueJune 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.
Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.
Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.
Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.