Adapted from: Bon Appetit, serves 2
Date made: 3/19/2012
1 Tbsp. unsalted butter
3 green onions, diced*
1 Tbsp. whole cumin seeds, crushed or ground
1 Tbsp. whole coriander seeds, crushed or ground
1 large tomato, diced*
1 bunch of kale, stems removed and chopped
1 tsp garlic powder
1 Tbsp. peanut butter
1 c. water
Salt and pepper, to taste
Cooked white rice
Heat unsalted butter in a large saute pan. Add onion and garlic powder and saute until soft. Stir in cumin and coriander, then tomatoes, kale, and water.
Cover and cook until kale is just tender, about 15 minutes. Stir in peanut butter, mix well, and saute for another 5-10 minutes.
Serve over white rice.
Showing posts with label green onion. Show all posts
Showing posts with label green onion. Show all posts
Wednesday, March 21, 2012
Sunday, March 20, 2011
Palestinian Maftoul (Couscous) Salad
Adapted from Laila Yasin, serves 4-5
Date made: 3/16/2011
1/2 lb maftoul
1/4 c olive oil
1/2 c raisins
1 green onion, diced*
1 bunch parsley, diced*
1 tsp Za'atar
juice of half lemon
salt and pepper, to taste
In a small saucepan bring 2 cups of water and dash of salt to boil.
Meanwhile, saute maftoul in 1 Tbsp of olive oil. When water has begun to boil, add maftoul to water, reduce heat to low, and let simmer for 10-15 minutes, until all the water has been absorbed.
Meanwhile, saute maftoul in 1 Tbsp of olive oil. When water has begun to boil, add maftoul to water, reduce heat to low, and let simmer for 10-15 minutes, until all the water has been absorbed.
Fluff with a fork and transfer to a tray to cool.
Add a 1/2 cup of water to raisin and simmer for 10 minutes. Drain and let cool.
Add maftoul, 1/4 c olive oil, raisins, parsley, onions, and lemon juice to a serving bowl and mix well. Add Za'atar, salt, and pepper, to taste.
So the majority of this dish isn't really local, but I've been meaning to make it ever since I got back from Israel/Palestine and Canaan Fair Trade. I really love this salad; it's really fresh and healthy, and I feel that it tastes so much better after experiencing the culture and the land from which it originated.
I didn't have all the ingredients that the original recipe from Laila called for, so in addition to the above, you can add a 1/2 onion (diced and sauteed) and one diced cayenne or chili pepper, if so desired.
I brought the salad to a party with some co-workers, and it was all gone by the end of the night. Although there were far more people present than the recipe yield, I'd like to think that it's still pretty good.
Roasted Sweet Potato and Poblano Soup
Adapted from Mii amo Spa, serves 6
Date made: 3/20/2011
2 lbs sweet potatoes*
3 large green onions (or 5 small), chopped, white parts only*
3 cloves garlic, crushed
1 poblano pepper, deseeded and diced
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
4-6 c vegetable broth
2 Tbsp olive oil
salt and pepper, to taste
optional garnish:
3/4 c low fat sour cream
1 tsp cinnamon
1 tsp maple syrup
Peel sweet potatoes and cut into half-in cubes.
Toss with 1 Tbsp oil, salt, and pepper.
Roast in pre-heated 375-degree oven until for tender and lightly browned, about 25 minutes. Heat remaining oil in large sauce pot over medium.
Add onion, garlic, and pepper. Sweat over medium heat for minutes, occasionally stirring. Add sweet potatoes, cinnamon, cloves, and ginger.
Sweat another 5 minutes, stirring frequently.
Add about 4 cups of broth and simmer for 10 minutes. Blend will with immersion blender or standard blender.
(If using standard, return to pot when complete).
Return to simmer, adjust consistency with remaining broth.
Add salt and pepper to taste.
Optional garnish: combine all ingredients in a bowl, mix, and add dollop to each soup serving.
I REALLY LIKE THIS SOUP! Thanks to Mary Chapman for the recipe!
I'm trying to follow the mantra of "use what you have", so I replaced the yellow onion from the original recipe with the white parts of the green onion and allspice with the cinnamon, ginger, and cloves, adapted from ehow. I neglected the coriander since Google searches yielded several recommendation to not attempt to substitute coriander. Maybe next time if I remember to get ground coriander at the grocery store.
I'm glad that I didn't cut back on the poblano pepper in order to keep the recipe in proportion because I really like the hint of spice in the soup. If I had cut back to a half of a pepper or two small peppers, I don't think it would have been strong enough. Since I don't have any sour cream, I also opted out of the garnish, but the maple syrup addition sounds really good!
Yum, yum, yum -- I love to cook!
Date made: 3/20/2011
2 lbs sweet potatoes*
3 large green onions (or 5 small), chopped, white parts only*
3 cloves garlic, crushed
1 poblano pepper, deseeded and diced
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
4-6 c vegetable broth
2 Tbsp olive oil
salt and pepper, to taste
optional garnish:
3/4 c low fat sour cream
1 tsp cinnamon
1 tsp maple syrup
Peel sweet potatoes and cut into half-in cubes.
Toss with 1 Tbsp oil, salt, and pepper.
Roast in pre-heated 375-degree oven until for tender and lightly browned, about 25 minutes. Heat remaining oil in large sauce pot over medium.
Add onion, garlic, and pepper. Sweat over medium heat for minutes, occasionally stirring. Add sweet potatoes, cinnamon, cloves, and ginger.
Sweat another 5 minutes, stirring frequently.
Add about 4 cups of broth and simmer for 10 minutes. Blend will with immersion blender or standard blender.
(If using standard, return to pot when complete).
Return to simmer, adjust consistency with remaining broth.
Add salt and pepper to taste.
Optional garnish: combine all ingredients in a bowl, mix, and add dollop to each soup serving.
I REALLY LIKE THIS SOUP! Thanks to Mary Chapman for the recipe!
I'm trying to follow the mantra of "use what you have", so I replaced the yellow onion from the original recipe with the white parts of the green onion and allspice with the cinnamon, ginger, and cloves, adapted from ehow. I neglected the coriander since Google searches yielded several recommendation to not attempt to substitute coriander. Maybe next time if I remember to get ground coriander at the grocery store.
I'm glad that I didn't cut back on the poblano pepper in order to keep the recipe in proportion because I really like the hint of spice in the soup. If I had cut back to a half of a pepper or two small peppers, I don't think it would have been strong enough. Since I don't have any sour cream, I also opted out of the garnish, but the maple syrup addition sounds really good!
Yum, yum, yum -- I love to cook!
Saturday, January 29, 2011
Broccoli Gratin
Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011
1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley
In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes. Sprinkle flour over onions and garlic. Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil. Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat. Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture. Bake for about 20 minutes at 350°F.
The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3. So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down. However, I think it's still yummy!
Date made: 1/28/2011
1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley
In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes. Sprinkle flour over onions and garlic. Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil. Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat. Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture. Bake for about 20 minutes at 350°F.
The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3. So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down. However, I think it's still yummy!
Marinated Mushrooms
Adapted from several recipes I found online
Date made: ???
1/2 lb mushrooms, cleaned*
1 green onion, chopped finely*
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp parsley
1/4 c balsamic vinegar
juice of 1 orange*
1/4 c olive oil
salt and pepper to taste
Saute mushrooms in about 1 Tbsp olive oil on medium heat until it starts to sweat. Add balsamic vinegar and green onion, bring to a boil.
Reduce heat and let simmer until tender.
Add herbs, salt, pepper, and orange juice. Pour mixture into a sterilized mason jar, seal, and allow to cool. Refrigerate for several hours to a few days.
I don't remember exactly how I made this dish, but I think this is about right. I might've added a clove of garlic as well. I really just wanted something to do with the crap load of citrus I'd been getting at Hollygrove. I got sick the week prior and the resulting sore throat was rather averse to acids for a while.
After the mushrooms marinated for several days I tossed it with a box of cooked penne and added some salt. The mushrooms turned out pretty tasty, if I do say so myself. I would probably something else to dress up the pasta though.
Date made: ???
1/2 lb mushrooms, cleaned*
1 green onion, chopped finely*
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp parsley
1/4 c balsamic vinegar
juice of 1 orange*
1/4 c olive oil
salt and pepper to taste
Saute mushrooms in about 1 Tbsp olive oil on medium heat until it starts to sweat. Add balsamic vinegar and green onion, bring to a boil.
Reduce heat and let simmer until tender.
Add herbs, salt, pepper, and orange juice. Pour mixture into a sterilized mason jar, seal, and allow to cool. Refrigerate for several hours to a few days.
I don't remember exactly how I made this dish, but I think this is about right. I might've added a clove of garlic as well. I really just wanted something to do with the crap load of citrus I'd been getting at Hollygrove. I got sick the week prior and the resulting sore throat was rather averse to acids for a while.
After the mushrooms marinated for several days I tossed it with a box of cooked penne and added some salt. The mushrooms turned out pretty tasty, if I do say so myself. I would probably something else to dress up the pasta though.
Monday, January 17, 2011
Chicken and Bok Choy Stir Fry
Adapted from Real Simple, serves 2-4
Date made: 1/12/2011
1 c uncooked, Cajun brown rice*
1 T olive oil
1 lb chicken, cut into bite-sized chunks
1 head bok choy, greens and stalks separated*
1 green onion, chopped
1 clove garlic, minced
1/4 c soy sauce, approximate
3-4 T sesame sauce, approximate
1/4 t ground ginger
salt and pepper, to taste
Cook Cajun brown rice -- I have a rice cooker, which is almost as valuable as my Crock Pot, so I can't really help you with times for normal cooking.
Heat olive oil in large skillet (if you don't have a wok) on medium heat. Brown chicken, tossing occasionally, for about 10 minutes. Remove from pan and set aside.
Add scallions and saute for about 2-3 minutes. Add garlic and continue to saute until fragrant.
Add soy sauce, sesame sauce, and bok choy stalks and spices. Bring to a boil, and then reduce heat to low.
Allow bok choy to simmer for 2-3 minutes, add the greens, and simmer for another 2-3 minutes.
Add chicken and allow it to heat through. Serve on a bed of rice.
I had a very vague idea of what to do with the bok choy. Only a day after I bought it at Hollygrove Market and Farm, it started to wilt because it was so big it didn't fit into my crisper, so I had to figure out what to do with it... fast. Over the past couple years, I've been bad at wasting my Hollygrove produce due to improper storage, and part of my New Year's resolution is to reduce the amount of spoiled produce that comes from my fridge.
I had had a lot of veggie-only dishes the few days prior (the veggie soup, rice bake, collards...), so I was really craving some protein. I knew I wanted to make a stir fry out of the bok choy, but wasn't really sure how to incorporate the chicken. If I had done it over again, I would have marinated the chicken for a few hours in a soy sauce/sesame sauce mixture since the flavor didn't get absorbed very well.
Thursday, January 13, 2011
Au Gratin Cabbage
From "Simply in Season", serves 4
Date made: 1/4/2011
2 c cabbage, shredded
1 carrot, shredded
1 green onion, chopped*
1/2 c milk
1 egg
3 T goat cheddar cheese* (I just eyeballed it)
salt and pepper to taste
Saute vegetables until crisp-tender in frypan coated with cooking spray.
Transfer to greased 9x9 casserole dish (recipe says to use 1-quart baking dish)
Combine milk, egg, and cheese in small bowl.
Pour over vegetables, add salt and pepper, and and bake at 350°F for 25 minutes.
I would definitely double this recipe since it definitely didn't feel like it made enough. It was super tasty though, and I'll definitely try to make it again!
Winter Borscht
Adapted from "Simply in Season", serves 6-8
Date made: 1/4/2011
1 lb stewing beef
1/2 medium yellow onion
8 c water
4-5 medium Idaho potatoes
1/2 head cabbage, shredded
3-4 small/medium beets, including stems and greens, chopped*
2 carrots, diced
1/2 c quick pearl barley
2 bay leaves
2 T dried dill
1 green onion*
salt and pepper to taste
Brown onion and beef in oil in large soup pot over medium heat.
Add remaining ingredients, except for beet greens and and bring to boil, cover and simmer for 30 minutes.
Add beet greens and pearl barley and simmer until barley is cooked and meat is tender, about 10 minutes.
I'm honestly not a huge beet person, but my Russian-obsessed boyfriend is and thought the stew could use more beets. I thought it was just enough... to each their own. Nevertheless, it's nice and hearty and is a wonderful complement to a cold, wintry day!
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