Any recipes for green onions?!
Question:
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?)
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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
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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