Any recipes for green onions?!
Any recipes for green onions?
I have tons of green onions that are ready in my garden. Do you have any easy recipes that don't use weird ingredients? We have very few spices in the cabinet.
Answers:
Zesty Pesto
6 green onions (tops included)
3 cloves garlic Lemon zest from 3 lemons
1/2 teaspoon salt
2 tablespoon lemon juice
Chop the onions, garlic and lemon zest finely or use a food processor or blender to do the work. Stir in the salt and lemon juice and you're ready to roll.
http://www.epicurious.com/recipes/find/r...
try this site
http://www.bbcgoodfood.com/search.do?key...
I grow these too, so I know how overwhelmed with them you can get! lol! I will tell ya, I chop em up and add em to a lot of things - salads, pasta sauces, marinades, salad dressings, stir fry's...almost anything!
Another way I love em is to take a whole bunch of em, lay em on aluminum foil, sprinkle with salt and pepper, add a little butter and fresh lime juice. Wrap the foil around the whites and toss em on the grill! They are amazing this way...the grilling starts to caramelize them and the lime juice makes the flavor even better! I will serve these with steaks, chicken, chops, fish...whatever else I'm grilling!
MINI GREEN ONION PANCAKE
2 Cups of All Purpose Flour
1 Cup of water
2 stalks of Green Onion
Some Salt
Vegetable Oil
Mix flour with water to form a dough.
Cover the dough with a damp towel, let the dough rest for more than an hour.
Cut green onion to half an inch size
Divide the dough into 4 portions.
Work with one dough at a time.
Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)
Continue to stretch the dough with your fist until the dough is paper thin. (very much like stretching a pizza dough, this step requires some skill)
Brush the thin sheet with oil, sprinkle salt and green onion.
Roll the dough sheet into a log shape, and cut the log into an inch thickness.
Flatten each filled dough with your palm, and pan fried on a skillet at medium heat until golden brown on each side.
SHREDDED PORK WITH GREEN ONIONS
1 lb. pork boneless loin or leg
1 tsp. salt
1 tsp. cornstarch
1 tsp. light soy sauce
4 green onions with tops
2 tsp. sugar
2 tbsp. dry white wine
2 tbsp. dark soy sauce
2 tbsp. vegetable oil
2 tsp. finely chopped garlic
Trim fat from pork loin; cut pork with grain into 2 x 1 inch strips. Cut strips across grain into 1/8 inch slices. Stack slices; cut into thin strips. Toss pork, salt, cornstarch, and 1 teaspoon soy sauce in medium bowl. Cover and refrigerate 30 minutes.
Cut green onions diagonally into 1 inch pieces. Mix sugar, wine, and 2 tablespoons soy sauce.
Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add pork; stir fry 2 minutes or until pork is no longer pink. Add garlic; stir fry 10 seconds. Add green onions and soy sauce mixture; stir fry 1 minute. 4 servings.
BLACKENED CHICKEN BREAST WITH MUSHROOM
& GREEN ONION SAUCE
8 chicken breast fillets
Prudhommes Blackened Steak Magic
3/4 stick butter, softened
3/4 stick butter
1 bunch green onions, chopped medium
1 (8 oz.) pack fresh mushrooms, sliced
1 tsp. chopped garlic
3 oz. white wine
1 tsp. lemon juice
Pinch of salt & pepper
1 tbsp. fresh parsley, chopped
First rub chicken breast generously with blackened steak magic and then smear butter over steaks and steak magic. Let stand 15 to 30 minutes. In saucepan, melt butter and add the green onions and cook for one minute. Add the mushrooms, parsley, lemon juice and cook for 3 minutes. Add white wine, salt and pepper and simmer for 3 minutes.
Using a heavy black skillet, heat skillet until very hot (DO NOT DO THIS INSIDE BECAUSE IT CREATES PLENTY SMOKE - DO OUTSIDE ON A PROPANE BURNER). When skillet is hot, place chicken breast in and blacken for one minute, turn over and drizzle a little butter over chicken breast and blacken for one more minute; after that, turn chicken every 30 seconds for 2 more minutes drizzling butter each time. Place chicken on serving plate and spoon sauce over chicken and enjoy.
Don't forget to use them in salads,on baked potatoes, use the white bottoms as you would any regular chopped onion to be sauteed for a dish, top chili, hot and sour soup, and other soups w/ the green parts, add to a fresh pesto (got any basil growing?)
_________________________
Fresh Herb Dip
8 oz. cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 Tbsp. fresh parsley leaves, minced
1 Tbsp. fresh dill, minced
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
--Ina Garten
____________________
Creamy Shrimp & Dill Puffs
1/3 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp
1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.
Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).
--McCormick Spices
_________________________
Festive Shrimp Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup garlic-and-herb spreadable cheese (from 5.2- to 6.5-oz container)
1/2 cup coarsely chopped cooked shrimp
2 tablespoons chopped green onions
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
--Pillsbury website
__________________________
KNORR SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread, optional
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 6 hours or overnight.
Stuff into pumpernickel loaf or serving bowl.
___________________________
Here are some easy ways to use up some of that yummy green onion!
1.) Salads- dice some up and sprinkle them in your favorite salads.
2.) Soups- Chicken noodle soup, chowders, stews, etc.
3.) Nachos- make some nachos with corn chips, meat and/or beans, diced tomato, nacho cheese, sour cream, and diced green onion.
4.) Baked potatoes- A baked potato with sour cream and green onion is very similar to a sour cream and chive potato. Yum!
5.) Dips- Make some creamy dips for veggies with some sour cream, ranch dressing powder, and some diced green onions. Be creative!
6.) Corn bread- bake some corn bread with green onion mixed in, and topped with sour cream.
7.) Sandwich spreads- by this I mean salads, such as tuna salad, egg salad, or chicken salad.
8.) Sprinkle some on some tacos.
9.) Mix them in with your ground beef when you make things like hamburgers, meatloaf, meatballs, sloppy joes, etc.
10.) Try mixing in some of your favorite pastas.
Some actual recipes to use up green onions:
Salmon cakes- Get a can of salmon, some mayo, an egg, and some bread crumbs. And of course, diced green onions. Drain salmon and place in a small mixing bowl. Add in mayo, egg, and onion. Mix well. Form into patties, press both sides of each patty into bread crumbs, and then fry in some oil. These are soooo good, and are even better the next day!
French bread mexican pizza- Get some french bread (sliced), some taco hot sauce, some cheddar cheese (shredded), some ground beef, cooked and drained, mixed with taco seasoning, some sour cream, and your onions, of course. Toast up the bread, put on the hot sauce (instead of pizza sauce), sprinkle on the cheese, put on the meat, and then the onions. Pop in the oven or mic for a minute until the cheese is melted. Top with sour cream, and more green onion, if desired. Ta-da!
Easy shrimp cocktail (I do not know if shrimp would be counted as a weird ingredient)- you'll need 1/4 pound of cooked baby shrimp or other shrimp meat (deveined), one 14 1/2 ounce can of diced, peeled tomatoes in juice, green onions, diced, 1 ripe avocado, diced, 3/4 teaspoon hot sauce, 1/4 teaspoon salt. In a bowl, mix the tomatoes with juice, diced avocado, and shrimp. Season with salt and hot sauce, and mix. Sprinkle with green onion. Chill and serve in stemmed wine glasses.
Sorry that I've only offered two actual "recipes", but be creative! Try adding some green onion into some of your favorite entrees.
Have fun! Enjoy the harvest of your garden.
fried rice isn't the same unless you top them off with green onions any kind of stir fry
anything that takes onions
my dad used to put them in a glass of water and set them on the kitchen table to just eat good with hamburgers