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Tag: green onion

Mango and Green Onion Salsa

Salsa is a perfect accompaniment for any summer meal…

  • 2 to 3 ripe mangos, peeled and chopped
  • 3 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one large lemon
  • 1 to 2 teaspoons salt
  • 2 teaspoons extra virgin olive oil

Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.

Moroccan Style Carrot and Orange Salad with Harissa Dressing

This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!

  • 4 to 5 carrots, peeled and grated
  • 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
  • 4 green onions, chopped

Transfer all the ingredients to a serving bowl. Keep aside.

Dressing

  • ½ cup orange juice
  • Juice of 2 lemons
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 to 2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon salt

Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.

Brown Rice with Arugula and Green Onions
  • 2 cups wild arugula
  • 4 green onions, chopped
  • 2 garlic cloves, chopped
  • ½ cup water

Add all the ingredients to a blender and blend till a smooth sauce is formed. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 1 cup brown rice, rinsed
  • 1 teaspoon salt
  • 2 cups water

Heat a medium saucepan with the oil and butter. Add the rice and salt and sauté on medium heat 1 to 2 minutes. Add the arugula sauce and the water and bring to a boil. Simmer on medium with lid almost covered, cook for 20 minutes or till the liquid has cooked off the surface. Cover with lid and lower the heat and cook for another 15 minutes or till the rice is cooked through. Mix well and serve warm.

 

Roasted Eggplant with Peas: Baingan Bhurta

Baingan Bhurta2

  • 2 small eggplants
  • 1 teaspoon olive oil

Spread the olive oil all over the eggplants and place under a high broiler. Roast until the eggplants are soft and skin is charred and dark brown. Take out and peel the skin off. Take the pulp out, break it apart with a fork and keep aside.

 

    • 1 large onion, chopped
    • 1/3 cup green onion, chopped
    • 3 tablespoons olive oil
    • 1 cup chopped tomatoes
    • 1 cup frozen peas
    • 1 teaspoon garam masala
    • ½ teaspoon cayenne pepper
    • Salt
    • ½ cup cilantro, chopped
    • ¼ cup dill, chopped

Roasted Baingan

Baingan Bhurta

In a medium saucepan heat the olive oil. Add the white and green onions. Saute on medium heat for 2-3 minutes. Add the tomatoes, eggplant pulp, peas and mix well. Cook on medium heat for 10- 15 minutes. Add the garam masala, salt, cayenne pepper. Taste for seasonings. Garnish with cilantro and dill.

Rice Noodles with Shrimp Curry and Chinese Broccoli
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 8 allspice berries

Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.

  • 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
  •  2 tablespoons coconut oil
  • 1 large yellow onion, sliced
  • 2 tablespoons lemongrass, chopped finely
  • 3 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Juice and zest of one large lime
  • Salt
  • 2 teaspoons fish sauce
  • 1 14 ounces can of coconut milk
  • 1 pound medium shrimp, peeled and deveined
  • 1 bunch Chinese broccoli, chopped
  • 3 green onion, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped

Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.

Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.

Pad See Ew (Thai Stir Fried Noodles)

This was yummy, yummy! We just got a new Asian store near our house and I am super excited to be able to buy all the yummy veggies like Chinese broccoli and fresh noodles, etc any time I want….

  • 16 ounces rice noodles (any variety will do. I was able to find the actual wide rice noodles), cooked according to package directions. Drain well and drizzle with some oil to prevent sticking together. Be careful not to over cook.

Sauce

  • 2 tablespoons sweet dark soy sauce (if you don’t have dark soy sauce, just add extra regular soy sauce with a bit of sugar)
  • 2 tablespoons oyster sauce (eliminate if vegetarian)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 tablespoons water

Mix together and keep aside.

  • 2 to 3 chicken thighs (partly frozen so they can be sliced thin), sliced thin
  • 1 tablespoon soy sauce

Marinate chicken in soy sauce for 2 to 3 hours.

  • 2 tablespoons peanut oil
  • 3 garlic cloves, chopped
  • 1 bunch Chinese broccoli, leaves separated and chopped/stems chopped separately
  • 10 ounces Cremini mushrooms, sliced
  • 2 eggs, beaten
  • 3 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the Chinese broccoli stalks and garlic. Saute on a high heat for 2 to 3 minutes. Add the chicken and sauté on high heat for another 2 to 3 minutes. Add the mushrooms and repeat the process. Add the noodles and the sauce. Mix well and make room in the middle of the pan and add the eggs. Stir well as the egg cooks and coats all the noodles. Check for seasonings and add the green onions and cilantro. Serve warm.

Avocado Beet and Apple Salad

I served this delicious salad on top of the chili I made yesterday…. It is an amazing combination of avocado, beet and apple. It is amazing on top of the flavorful chili or just as a first course or salad…

  • 1 avocado, cut into 1 inch dice
  • 1 medium beet, roasted and cut into 1 inch dice
  • 1 medium apple, cut into 1 inch dice
  • 1 serrano pepper, deseeded, chopped
  • 3 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of 1 medium lime
  • 1 to 2 teaspoons salt

Add all the ingredients to a serving bowl. Mix well and serve as a salad or on top of chili.

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