Tag: green onions
Turkish Style Cucumber And Parsley Salad
- 1 cup fresh parsley, chopped
- 3 to 4 Persian cucumbers, chopped
- 2 green onions, chopped
- 2 teaspoons salt
- 1 to 2 teaspoons pomegranate molasses or lemon juice
- 1 tablespoon extra virgin olive oil
Transfer the parsley, cucumbers and green onions to a medium bowl. Add the salt, pomegranate molasses and olive oil. Mix well and serve!
Chili Verde
Great recipe for the big game!
- 4 to 5 medium tomatillos, cleaned and cut in half
- 2 ancho chilies, cut in half and deseeded
- 3 garlic cloves, with skin on
- Drizzle of olive oil
- Salt
- 1 cup cilantro, chopped
- 4 to 5 green onions, chopped
Preheat oven to 400 degrees F.
Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried Mexican oregano
- 1 pound dark meat ground turkey
- 1 can cannellini beans, rinsed and drained
- 1 to 2 cups chicken broth
- Salt
- ½ cup cilantro, chopped
- Squeeze of lime
Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.
Cranberry & Pineapple Salsa
Great take on cranberry sauce!
- 16 ounces fresh cranberries
- 1½ cups pineapple juice
- ¾ cups brown sugar
- 1½ cups fresh pineapple, cut into small chunks
- 2 teaspoons salt
- ¾ teaspoon smoked paprika
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.
Watermelon Tomato Salsa
How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!
- 2 cups watermelon, chopped
- 2 yellow plum tomatoes, seeds taken out and chopped
- 4 green onions, chopped
- ½ cup cilantro, chopped
- Juice of one lime
- 1 teaspoon ancho chili powder
- 2 teaspoons salt
- 1 teaspoon honey
Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.
Poblano Corn Salsa
This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!
- 6 ears of corn, grilled, off the cob
- 2 poblano peppers, grilled, skin off and chopped
- 3 green onions, chopped
- 1 red jalapeno pepper, seeded and chopped
- ½ cup cilantro, chopped
- Juice of one lemon
- Salt to taste
Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.
Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy
Amazing recipe I haven’t posted in a while…
This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.
This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.
The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.
Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.
The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.
Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…
Yogurt Gravy
- 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
- 1 cup besan (chickpea flour), sifted
- 7 cups water
- Salt
- 1 teaspoon turmeric
- 1/8 teaspoon asafetida powder
Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.
Potato Fritters
- 2 cups besan (chickpea flour)
- 1 large potato, chopped into ¼ inch dice
- ½ cup cilantro, chopped
- 3 green onions, chopped
- ½ small red onion, chopped
- 2 inch grated ginger
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- 2 teaspoons salt
- ¼ teaspoons baking powder
- ¾ cup water
Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.
- 2 cups extra light olive oil
Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.
Seasonings
- 2 tablespoons extra light olive oil (you can same oil you used for frying)
- 1 teaspoon fenugreek seeds
- ¼ teaspoon asafetida
- ½ teaspoon cayenne pepper
- 3 dried chili pepper
Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.
Garnish
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves (methi)
Garnish with garam masala and methi. Serve hot with plain rice.
Bean Avocado and Shishito Pepper Salad
Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…
- 1 can black beans, rinsed and drained
- 1 avocado, chopped
- 3 to 4 shishito peppers
- 1 medium pepper, yellow or red, chopped
- 2 green onions, chopped
- ½ cup cilantro
- Juice of a large lemon juice
- 1 to 2 teaspoons salt
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.