Tag Archives: zucchini

Sunday Breakfast

 I think, breakfast is one of the most important meal of the day. I never miss breakfast; even if I woke up at 12 or 1pm – I prefer to eat something from breakfast category whether it’s mushroom kasha or sweet pancakes.
 I know that lots of people skip breakfast or have only coffee and sort of to-go bar; some say they are not hungry enough, or another reasons are lack of time or motivation. But eating breakfast can help you to wake up, to boost your energy and metabolism. Moreover, experts say that people who eat breakfast tend to have a lower risk of many health issues. Breakfast should be around 30% daily calories intake. So, skipping the breakfast leading to seek out higher calorie food later in the day.
 Thus, I decided to start a series of ‘Sunday Breakfast’. Why breakfast? – that you’ve read above. Why Sunday? – because it’s usually weekend, no need to hurry – you’ve got plenty of time to prepare any breakfast you/your family like. I’m going to post breakfast recipes that I’m cooking and enjoying. And I’d be more than happy if you share with me your breakfast ideas and recipes; if you decided to take part in this series – send me links to your posts or articles in the internet with your favourite morning meal. You can also write recipes and send me by email, so I could choose a suitable for me and taste them.
 Let’s begin a healthy way to start the day, especially if you haven’t had a breakfast for a long time!
Sunday Breakfast: Zucchini oladushki
I’m quite sure that almost everyone loves zucchini fritters. We call them oladii/oladushki in Russia, that means small pancakes (have a look another recipe by clicking here). These zucchini oladushki are more healthier, because I used fine oats instead of plain flour and fried them almost without oil. As you can see from the photos: they are served with fried quail eggs, which can be substitute with regular ones; herbs add a nice and aromatic touch – to wake up your senses!Zucchini oladushki with fried quail eggs

Sunday Breakfast: Zucchini Oladushki

  • Servings: 2
  • Difficulty: easy
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*I didn’t use salt, because I used parmesan which is salty itself, but you can add some salt if needed.
**If zucchini oladushki don’t stick to your frying pan- omit the oil.
Ingredients
1 large zucchini, grated
few spoons of fine oats (or wholemeal flour)
*3-4 tbsp grated parmesan
3 quail eggs or 1 regular egg for the zucchini mixture
2 tsp lemon juice, optional
2-3 tsp fresh thyme leaves (or 1 tsp dried)
1/2 tsp dried oregano leaves
freshly ground black pepper to taste
**1-2 tbsp olive or sunflower oil for frying
quail eggs for serving, as much as you like
some grated parmesan for garnish, optional
  • In a bowl, combine all ingredients, except oil. Heat the oil (if using) in a frying pan on medium-high heat. Using a tablespoon pour a spoonful of the mixture into pan, making oladushki/fritters, fry for a 2 minutes on each side.
  • Keep zucchini oladushki in a warm place: put them in warm 50C oven or cover with foil. Meanwhile, fry quail eggs (you may use the same pan).
  • Top oladushki with fried quail eggs, sprinkle with parmesan if desired.
Enjoy your breakfast!

Zucchini oladushki/yellow flower

Salad with sauteed vegetables

 I want to thank all for your lovely comments on my previous post!
What’s the weather in your country? What do you do to stay chilled? Hiding at home, eating ice cream all days long or chilling near the swimming pool with a cocktail..;) In Dubai almost everybody is hiding inside houses, malls.. Moreover, it’s Ramadan, to drink or eat in public is prohibited until the sunset.
I’m trying to eat more balanced and healthful meal this month, like the below salad. It’s summery and..just eat the salad, man! 😀

Veg salad-1

Salad with sauteed vegetables

  • Servings: 2-3
  • Difficulty: easy
  • Print
Aromatic herbs make it so good and appetizing! Eat as is or with grilled sausages.
Ingredients:
2 zucchini/6-7 baby/~600g
2 medium apples, juicy and sour
6 cherry-tomatoes or 1 large tomato
1 red onion
1 clove of garlic, smashed
zest and juice of half lemon
1 tsp fresh thyme or 1/2 dried
2-3 Tbsp parsley/coriander/mint, finely chopped
salt, white pepper to taste
1-3 Tbsp olive oil
  • Cut the onion and slice into half moons. Heat the olive oil in a pan and fry the onion until tender.
  • Chop the tomato and apples, add to the pan along with garlic and thyme, mix and sauté for 2-3 minutes more. Discard the garlic, put the vegetable mixture in a bowl, set aside and keep in a warm place.
  • Slice zucchini, add it to the frying pan along with lemon zest and sauté on a medium hit until tender. Add more oil if needed.
  • Add the veg mixture into zucchini, mix and heat for 1-2 minutes.
  • Put all the veggies in a big serving bowl, add mint and/or parsley, salt&pepper and squeeze lemon juice. Drizzle some extra olive oil over the salad, if desired.
Enjoy!
milkandbun.com
Veg salad-3

Healthy&Light Vegetable Soup with Chicken

 I guess we all didn’t like veggies when we were kids 🙂 kids mostly love fruits and so was I, because fruits are sweet and veggies are not. But, despite our childhood preferences my today’s post is about vegetable soup which I could probably like many years back if I would tried it before. My today’s soup is light, smooth and simply delicious.
 When I made it first time and tried, it was love from the first spoon. 😀 In Russia soup has another look (like Schi I posted about earlier), but creamy soup have different consistency and taste. Needless to say, that soup with fresh veggies and plenty of protein in chicken breast are always a healthy choice for a general well-being and also for those who look after their body shape.
Such soup for dinner can be a weekday lifesaver, especially if you make a huge pot ahead! 😉
Chicken vegetable soup-2
This soup can be made completely vegetarian, or based on chicken stock (nothing beats the flavor of homemade chicken stock!), or it’s good way for using leftover chicken. Do what works best for you. 🙂

Ingredients:
Cooked or raw chicken breast – 2, medium size
Zucchini – 1 large
Bell peppers – 2-3
Tomatoes – 3
Onion – 1
Garlic clove – 1
Dry thyme – 1 tsp, optionally
Bunches of dill and/or parsley, finely chopped, or 2 tsp dry
Olive oil – 1 Tbsp
A pinch of chilli or cayenne pepper
Salt, pepper – to taste
Chicken vegetable soup-1
Preparation:
  1. If you make this soup with raw chicken breast follow next step, otherwise go to the step 3.
  2. First of all, put the chicken breasts into a pan and cover with water (1l/34oz or so). Add bay leave, whole small onion and several peppercorns; bring to boil, simmer for 20 minutes or until the breasts are ready. Discard herbs and onion. Take the chicken out, cool it, then cut into small cubes and set aside. Reserve the stock. You can do it a day or two ahead.
  3. In a soup pot, heat the olive oil. Add the onion and cook until tender for 5 minutes.
  4. Cut bell peppers into cubes, add to the onion and saute for 4-5 minutes.
  5. Cut the zucchini into cubes, add to the veg-mixture and saute for 2 minutes more.
  6. Add chopped garlic, herbs* and chili pepper, stir and cook for 30 seconds more.
  7. Chop the tomatoes, add into the pot along with chicken stock (or water), season with salt and pepper and simmer for 10-15 minutes.
  8. Puree the soup until smooth. Put chicken cubes* into soup, bring it to a boil. Cover with a lid and simmer over moderate heat about 10 minutes.
  9. Ladle the soup into bowls, garnish with fresh dill or parsley and serve with baguette slices.

*I recommend reserve some chicken and herbs for garnish.

Enjoy!
Chicken vegetable soup-3
And now, would you like a dessert?  Have a look here!