Main Dishes

Meat Dishes: The Classic of a Hearty Home Menu

Meat is the cornerstone of my kitchen, especially when it comes to preparing main dishes. Chicken, beef, pork, turkey – I cook them regularly in a wide variety of ways. For weekday lunches, I often choose quick recipes – like chicken thighs baked with potatoes or liver stewed with onions. For weekends, when there’s more time, I make something more complex – like glazed baked ribs or a meatloaf with an egg inside. The key to every recipe is understanding meat structure: fillet requires quick cooking, while brisket or neck needs slow braising or roasting. I always start by marinating, even if it’s just a mix of salt, garlic, and herbs. This helps the meat absorb flavor better and stay tender after cooking. My favorite method is to sear the meat in a pan for a golden crust, then finish it under a lid or in the oven. Meat dishes are always a reliable result: hearty, aromatic, long-lasting, and universally loved. They pair easily with sides – rice, potatoes, vegetables, or grains. I always combine them to make the dish complete: protein, complex carbs, a bit of fat, and freshness in the form of herbs or salad. This is a foundation that never fails.

Vegetable Dishes: Lightness, Nutrition, and Variety

Vegetables can easily become a full-fledged main dish when treated as the star rather than just a side. My menu often includes dishes made from zucchini, cauliflower, eggplant, bell peppers, broccoli, and pumpkin. My favorites are vegetable casseroles with cheese, tomato-based ragouts, and stuffed vegetables with grains or legumes. To prevent blandness, I use plenty of aromatic seasonings: basil, oregano, smoked paprika, cumin, turmeric. I often combine vegetables with eggs, sour cream, or yogurt-based sauces – this adds a creamy texture and a feeling of fullness. I love baking vegetables in layers – like eggplant, tomatoes, cheese, and a bit of garlic, similar to the French tian. Or I make a “meatless” borscht in the form of a vegetable sauté with beets, cabbage, and beans. These dishes are not only tasty but also very healthy – rich in fiber, vitamins, easy to digest, and suitable for the whole family. I cook them most often in summer when fresh vegetables are abundant, but in winter I use frozen mixes, roast pumpkin, stew cabbage – the key is in the right spice and temperature combination. Vegetable main dishes are also a space for experimentation: they’re easy to adjust to your taste and always offer a sense of lightness and enjoyment.

Grains, Cereals, and Legumes: Hearty, Balanced, and Budget-Friendly

When I want to replace meat or fish with something simpler, I turn to grains. Buckwheat, rice, bulgur, couscous, millet, pearl barley – they all have a place in my kitchen. I often cook pilaf, vegetable porridges, grain casseroles, cabbage rolls with rice and vegetables. To boost nutrition, I add legumes – beans, chickpeas, lentils. They provide protein, satiety, and a deep flavor. To make the dish more interesting, I add spices, sauté vegetables, mix with sauces, or serve with an egg. I love making rice with coconut milk, curry, and vegetables – it’s something unusual but incredibly delicious. Or millet porridge with pumpkin – slightly sweet, tender, and aromatic. I enjoy baking buckwheat with mushrooms and sour cream in the oven, adding a bit of cheese – it becomes a full main course. Grains are also economically efficient and, most importantly, healthy. Combined with vegetables, eggs, or sauces, they become complete meatless meals. All the recipes in this category are simple, don’t require fancy equipment, are perfect for daily cooking, and are always a hit with my family.

Fish and Seafood: Lightness, Tenderness, and Nutrition

Fish dishes hold an important place in my menu, especially when I want something lighter yet still nourishing. I cook fish at least twice a week and can confidently say: it’s an ideal main course for the whole family. I mostly use white fish fillets – cod, hake, tilapia, or pangasius – as well as red fish like salmon and trout. For everyday meals, baked fillets in foil with lemon, herbs, and vegetables are perfect. I marinate the fish in advance – in lemon juice with olive oil and dried basil – so it stays tender and doesn’t dry out in the oven. I often make fish in creamy or tomato sauces – it adds richness and moisture. When I have more time, I make fish meatballs with vegetables, rice and salmon casseroles, or fish topped with a vegetable crust. These dishes look beautiful, vanish from the table quickly, and importantly, don’t overload the stomach. I use seafood less often, but I enjoy making pasta with squid, shrimp risotto, or vegetable ragout with mussels. They cook very fast – often in just 10-15 minutes – and offer a refined flavor even without complex spices. The main rule is not to overcook. That’s why I always keep track of time: shrimp – 3-4 minutes, squid – no more than 2 minutes after boiling. I serve all fish and seafood dishes with light sides – green salad, boiled potatoes, couscous, or stewed vegetables. This helps maintain a balance between nutrition and flavor. If prepared properly, fish becomes a favorite even for those who usually prefer meat. And for kids, I make fish patties with cheese and potatoes – they’re tender, aromatic, and always eaten to the last bite.

Casseroles, Oven Dishes, and One-Pan Wonders

Oven-baked meals are my go-to when I want to cook something delicious without standing over the stove. Mix everything, place it in a dish – and into the oven. Then the kitchen fills with aroma, and I can focus on other things. Casseroles are a true lifesaver for any home cook. I often prepare meat casseroles with ground meat, vegetables, and cheese – it’s like homemade lasagna without the pasta. Another favorite is a potato casserole with mushrooms, sour cream, and cheese – hearty, fragrant, and very tender. For summer menus, vegetable casseroles with zucchini, tomatoes, and eggplants are ideal. I layer them, sprinkle with cheese, and bake until golden. I also frequently cook chicken or fish with vegetables in a roasting bag – minimal effort, maximum benefit. These dishes come out juicy, retain aroma, and need almost no added fat. I especially enjoy combinations like chicken with pumpkin and rosemary, beef with parsnip and tomatoes, fish with broccoli and lemon. It’s perfect when one dish includes protein, veggies, and a side – it saves time and lets me cook ahead for several days. I often bake grains too – like buckwheat with vegetables and ground meat or rice casserole with chicken and green peas. These meals are easy to reheat, take to work, or serve to guests. I always add a bit of cheese on top – it forms an appetizing crust that turns even the simplest casserole into a festive dish. Oven dishes are about convenience, balance, and uncompromised flavor. They can be adapted to whatever ingredients are in the fridge and any season. In my experience, it’s the most reliable option when I want to make something tasty, wholesome, and versatile.