Recent Posts: Page 1 of 59
Cauliflower Fried with Eggs and TomatoesNovember 24th, 2018 in Eggs, Main Dishes by Julia Volhina
One of these “whatever you have in the fridge” recipes here: in this case it calls for cauliflower, tomatoes, eggs and some greens.
I love cauliflower, fried cauliflower the most, and combination of cauliflower with eggs is one of my favorites.
Cooking cauliflower on skillet will take some time, use a lid to speed things up. I would advise against boiling or steaming cauliflower for this recipe as it will become too watery and will lose the crunch.
Meatballs in Milk SauceNovember 3rd, 2018 in Beef, Main Dishes, Pork by Julia Volhina
Not so complicated recipe for meatballs, will take roughly an hour to cook and will produce quite a lot to eat after.
These meatballs taste great straight from the oven or reheated later on. Pair well with mashed potatoes, pasta or grains (like boiled buckwheat here for example).
Trickiest trick here is to not burn the sauce while cooking, just make sure cooking temperature is low enough for light simmer and stir pot from time to time, using thicksided cooking pot or a deep cast iron skillet is a good option too.
Butternut Squash Soup PureeOctober 20th, 2018 in Hot Soups, Soups by Julia Volhina
With pumpkin and squash season comes time for vegetable soups using said vegetables.
Today’s recipe features butternut squash and some other fine veggies to accompany it.
It is full of veggie goodness, has hint of a spice (which you can tame a bit if you are looking for something less spicy by reducing amount of peppers) and totally great taste.
If you are a fan of the season, butternut squash soup is definitely a dish to try.
How to Clean a Butternut Squash for CookingOctober 6th, 2018 in Tips, Advices & How-to by Julia Volhina
Since a pumpkin and squash season is upon us again, for these of you who wanted to cook and eat some of these but was hesitant to go for it due to fear of “cleaning” and preparing the squash, here is the simple few steps method I use which allows me to do it quick and more importantly pain- and bloodless.
It works the best for smaller size squashes which you can slice across with a knife. For bigger ones just do you best to slice it in manageable slices first and the proceed as described.
The same method will likely to work for other types of squashes and pumpkins.
Arugula and Peach SaladSeptember 22nd, 2018 in Salads by Julia Volhina
I never was a fan of arugula rather bitter taste, but lately I have weird cravings for it, so I had to get inventive.
As it appears peach does a great job helping balancing arugula in this salad. So if you are like me: trying to get arugula in your diet while not actually liking the taste, this salad is for you.
Parmesan and pine nuts are great addition too.
Spinach Cheese DipSeptember 8th, 2018 in Appetizers & Snacks by Julia Volhina
One more recipe to the lineup of appetizers using cream cheese for me. This time it is for hot spinach cream cheese dip with parmesan and garlic.
Good choice if you are looking to increase the amount of leafy greens in your diet.
It is pretty easy to do and you can get a bowl full of goodness ready for your party or gathering literally in minutes.
Serve hot with tortilla chips or veggies.
Chicken and Mushroom Quiche PieAugust 25th, 2018 in Chicken, Main Dishes by Julia Volhina
This is a variation of a quiche pie with chicken and mushrooms and no crust.
Not a quickest recipe to cook, however as soon as you stick it to the oven, it does not require much attention, just checking the readiness would be the thing to do.
Using pre-cooked chicken (rotisserie or boiled leftovers) is an option here, just fry mushrooms alone and add cooked chicken to the batter. It will speed up the cooking as well.
This pie would taste great for breakfast, lunch or brunch.