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For the spicy mayonnaise:
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
 
For the scallion salsa:
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias

Unsalted butter & 6 soft hamburger buns or rice

In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.

Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.

When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.

Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.

Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. 
original recipe

Black Bean and Corn Salsa Easy, delicious, and the perfect side dish with Cuban or Mexican food. 1 can black beans 1 can corn 1 pepper, chopped 2 tomatoes, chopped 1 bunch chives (optional) 1 tbs. chopped jalapeno ½ tsp. cumin 1/3 c. fresh cilantro (optional) ¼ c. lime juice 1 tbs. olive oil salt and pepper

Combine all ingredients
Meatloaf with Herbs My family always just made meatballs instead of meatloaf, so this was something new to me. This recipe is subtly different in a more veggie-centric way, and leans more toward Italian seasonings. The original recipe calls for ground pork sausage, but I find that turkey heavily seasoned with fresh herbs does the job just as well. Making a sort of panade with bread soaked in milk is a tenderizing trick I picked up from Cook's Illustrated, and it works wonderfully here. The topping is from the Cummings family, and while I was initially skeptical about the sour cream with ketchup, it really adds depth without taking over. 1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions
1 tsp unsalted butter
2 teaspoon salt, less if using sausage
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
1/3 cup ketchup
1 1/2 pounds of lean ground beef
1/2 pound of ground turkey or sausage
1 cup fresh bread crumbs (2-3 pieces of bread)
~1/2 c. milk
2 large eggs, beaten slightly
1/4 cup minced fresh herbs - basil, oregano, thyme, sage, parsley

Topping:
1/3 c. ketchup
~1 Tbs. Worcestershire sauce
~1 Tbs. sour cream

Preheat oven to 350 degrees F.

In a small bowl, combine milk and breadcrumbs and set aside.

In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, and herbs. Squeeze out excess liquid from the soaked bread and add it to the mix. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Combine topping ingredients and pour over the loaf.

Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Original recipe

Stacie's Curried Chicken Salad A favorite of teas and showers and girly events, this fruity chicken salad has a slight hint of curry in the dressing and lots of crunch from the celery, pecans, and apple. Easy to throw together ahead of time and makes plenty to share. 2 C cubed chicken
1 apple, chopped
3/4 C dried cranberries
1/2 C celery, chopped
1/4 C pecans, chopped
3/4 C mayonnaise (or 1/2 c. mayo and 1/3 c. yogurt)
2 tsp lime juice
1/2 tsp curry

Combine chicken, apple, celery, cranberries, pecans, and green onion. Mix mayo, lime juice, curry, and toss with other ingredients. Serve as sandwiches or with crackers.

From: Stacie (via allrecipes.com)
Sumi Salad This sweet and salty coleslaw is a classic Cummings family favorite. Made with bagged coleslaw mix, it is really easy to throw together and makes a perfect side dish to teriyaki chicken. 1 large cabbage, chopped or one bag of coleslaw mix
3-4 green onions, chopped
1/4 c. sliced almonds, toasted
1/4 c. sunflower seeds, salted and toasted
1 packages ramen noodles - crumbled with no mix
Dressing:
2 T. sugar
1/4 c. rice vinegar
1/2 tsp. salt
1/2 tsp. pepper
2 T. vegetable oil (you can add a tsp of sesame oil if desired)

Crush noodles in package before opening. Mix cabbage, noodles, onions and nuts in large bowl. Pour dressing on top and toss well.

From: Cummings Family
ginger_pork_stirfry_with_butternut.jpgI don't generally like ginger in savory dishes, but in this Asian stir fry it blends well with the subtle cinnamon and orange flavors in the dish. Precooking the butternut squash a few minutes in the microwave gives enough of a head start in the cooking process to ensure tender cubes. Serve with rice.

1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick, broken
1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese black vinegar (or balsamic vinegar)
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup chopped green onions
Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.

tuna_cakes.jpgCrispy pan fried tuna cakes made from pantry staples. Perfect for a light summery lunch with salad or as an appetizer.

1 7-oz can of tuna
2 tsp dijon mustard
2 green onions, chopped
2 eggs
1/4 cup panko breadcrumbs + another 1/2 cup for breading
salt and freshly cracked black pepper
squeeze of lemon juice
olive oil

Mix together tuna, mustard, onions, eggs, 1/4 cup breadcrumbs and lemon juice in a medium bowl. Season with salt and pepper.

Using your hands, pat into 6-8 patties. Roll in remaining breadcrumbs. Place on a flat dry surface for 15 minutes (this allows them to firm up and the breadcrumbs to absorb excess moisture).

Heat a tablespoon or two of olive oil over medium heat. Fry tuna cakes about 3 minutes per side until golden brown and cooked through.

Original Recipe

sweet_potato_hash_with_ham.jpg This dish is softer than the usual breakfast hash, and the cider vinegar & celery seed give it more of the flavor of a warm German potato salad. But it goes wonderfully with eggs and makes a good breakfast-for-dinner meal.

4  cups  (3/4-inch) diced peeled sweet potato (about 1 pound)
2  cups  (3/4-inch) diced red potato (about 8 ounces)
2  tablespoons  vegetable oil
1  cup  diced ham (about 8 ounces)
1  cup  chopped green bell pepper
2/3  cup  chopped green onions
3/4  teaspoon  salt
1/2  teaspoon  celery seed
1/2  teaspoon  freshly ground black pepper
1/8  teaspoon  grated whole nutmeg
1/4  cup  fat-free, less-sodium chicken broth
2  tablespoons  cider vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add ham; cook 2 minutes, stirring frequently. Add bell pepper; cook 2 minutes, stirring frequently. Add potatoes, green onions, salt, celery seed, pepper, and nutmeg; cook 8 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.


asian_pizza_sm.jpgAn Asian pizza sounds like a strange idea, but this combination of tangy peanut sauced chicken, Swiss & mozzarella cheeses and a crispy crust was outstanding. Plus, if you have one person make the crust and another make the chicken, it comes together remarkably quickly for a weeknight meal.

3/4  cup  rice vinegar
1/4  cup  firmly packed brown sugar
1/4  cup  low-sodium soy sauce
3  tablespoons  water
1  tablespoon  minced peeled fresh ginger (optional)
2  tablespoons  chunky peanut butter
1/2  to 3/4 teaspoon crushed red pepper
4  garlic cloves, minced
Cooking spray
1/2  pound  skinless, boneless chicken breasts, cut into bite-sized pieces
1/2  cup  (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
1/4  cup  chopped green onions
Pizza crust

Preheat oven to 500°.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven (or according to pizza crust directions). Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

6 servings (really only feeds 2-3 people)
Calories: 293 (22% from fat)
Fat: 7.3g (sat 2.9g,mono 2.6g,poly 1.2g)
Original recipe

mangosalsa_sm.jpgMangoes are delicious and sweet when ripe, but have a much different flavor if even slightly under-ripe. Pick mangoes that smell sweet and give a little when you press the skin with your thumb. Goes well with fish, chicken, or even tofu tacos.
 
2 large ripe mangoes, peeled and chopped
1/2 can of black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful of fresh cilantro, chopped
1 tsp cumin
Juice of 1 large lime
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.

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