Posts Tagged ‘green onions’
After two days staying home sick I am finally out of the house again. No I am not feeling all that much better, but I don’t think I am contagious anymore and I was getting pretty bored at home (did I mention I don’t have cable or internet or smart phone?). I brought data results and research papers home with me to work on my own, but I find I am more in the mind-set to write sciencey things when I am at my desk at lab. So even though I do not have any bench work to do, I am at lab to get those nerd-brain-juices flowing.
The one benefit to staying home was cooking breakfast for myself (at noon when I finally dragged myself out of my sick bed). You should start one of your mornings this week/weekend with this fun breakfast because it has a crispy hash brown crust topped with eggs and cheese. It’s like a breakfast skillet pie! This recipe can also easily be doubled or tripled for a family-sized breakfast, just remember to use a bigger skillet.
One year ago: Cheesy Cat Treats
Two years ago: Funfetti Cake Batter Smoothie
BAKED EGGS WITH CRISPY HASH BROWN CRUST
1/2 cups shredded potatoes (I used frozen, and thawed)
Salt and pepper
1/4 cup shredded cheese (I used sharp cheddar)
2 Tbsp olive oil for cast iron skillet
Chopped green onions (optional)
- Press potatoes firmly between two dish towels or a few layers of paper towels. The goal is to get as much moisture out of the potatoes as possible so they’ll brown up nice and crisp.
- Heat a 6-inch cast iron skillet with the olive oil over medium high heat. Add the potatoes and use the back of a large spoon to spread them evenly and then press them down firmly into a flat pancake. Let them sit and brown, undisturbed, for about 3-4 minutes. Make sure your heat isn’t so high that it burns the potatoes – you want them to get golden brown but not burn. You can use your spoon to lift up an edge and take a peek to monitor progress.
- When the first side is brown, use a large spatula to flip the whole thing over. They shredded browned potatoes should be intertwined with each other enough that this isn’t too difficult to do. Let the 2nd side brown for an additional 4 minutes.
- When both sides of the crust are browned, remove from heat and crack the 2 eggs evenly over the top. Season with a little salt and pepper if desired, then sprinkle the 1/4 cup of shredded cheese over the eggs.
- Pop in the oven on broil for 5-7 minutes, depending on whether you like your eggs to be soft or hard. Top with green onions, slice, serve, and enjoy!
Source: Down-sized from Two Tarts.
Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!
Two years ago: Black Forest Stuffed Cupcakes
ASIAN FRIED QUINOA
1-1/2 cups quinoa
3 cups water or vegetable stock
3 Tbsp grape or olive oil
2 cups diced onions, about 1 ½ med onion
1/4 cup chopped shallot
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onions
1 cup diced carrots
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded Napa cabbage
1 cup diced sugar snap peas
3 Tbsp low sodium soy sauce
2 eggs, lightly beaten
- In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
- Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
- Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.
Source: Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, page 310.
I’m not sure what has changed in my schedule these days, but lately feel as though I have a lot less time than before. Yes, I come into lab late at night sometimes and on weekends for various experiments, but that’s nothing out of the ordinary. Even more strange is that I feel like I spend less time cooking/baking than I used to, and have missed a day or two here and there at the gym (which is so not like me). Where has all the time gone??
With this mysterious change in time, recipes that require less time are even more enticing than usual. Enter this quick and healthy chowder. Chowders are definitely comfort food, and they become even more comforting when they are healthified! This recipe caught my attention because of my my happy experience with cauliflower pizza crust. It’s made with cauliflower and milk instead of potatoes and heavy cream, which magically tastes almost like the real thing but with less carbs.
BACON-CHEDDAR CAULIFLOWER CHOWDER
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
Salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tbsp water
2 Tbsp all-purpose flour
2 cups reduced sodium chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
2 green onions, chopped (optional)
- Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
- Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
- Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
- Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened (if desired, puree half the soup with a blender or immersion blender). Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Source: Iowa Girl Eats
Are we really halfway through September already? I know many of you are experiencing fall weather, but it’s still summer in Memphis. Although I think whoever controls the temperature inside my lab building wants to pretend it’s fall inside, because I now require two sweatshirts to be comfortable. I don’t know about you, but if I saw someone walking around in high 80 degree weather with two sweatshirts and jeans, I would think they were a little off their rocker. So I leave them at my desk and try not to shiver on my way out for the day. Apparently being a graduate student now requires costume changes.
To comfort my seasonally confused self, I made some mac and cheese! Speaking of comforting things, I really do require comfort anywhere I can find it these days. After missing my flight this past Sunday, I didn’t think this week could get any worse. That was until I got a notice in the mail Wednesday saying I failed to show up to an August 10th court date for my expired license plate tags (which btw were processed the very next day, pain in my butt). Ya know, the court date for which I called about two months ago to reschedule to this very day, Friday September 14th, because I was living in Knoxville for all of August? Oh, but wait the person with whom I spoke to about this failed to do their job and file the proper paperwork. Now I have to hope the judge believes me and doesn’t take away my drivers license for a “failure to comply” charge. I wish I could bring in some cupcakes to sweeten the deal.
In other words, this recipe may state that it serves 4 but with my current emotional level this week I took that as a joke. Good thing it’s a little bit healthier than traditional mac and cheese.
One year ago: Peanut Butter Hummus
BACON AND BROCCOLI MAC AND CHEESE
3 cups broccoli florets
8 oz. uncooked rigatoni
1 Tbsp butter (I used Melt)
1-1/2 Tbsp all-purpose flour
1-1/4 cups 2% reduced-fat milk
2 oz. reduced-fat processed American cheese, cut into pieces (I used 2% Velveeta)
1/4 cup thinly sliced green onions
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 oz. extra-sharp cheddar cheese, shredded (about 1/2 cup packed)
- Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm.
- Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm.
- Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth.
- Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.
Source: Cooking Light, April 2012.
I am back in Memphis after my month-long stay in Knoxville, capped on the end by a weekend trip to Boston, and it’s been a whirlwind. Especially since it’s not over because I am off to a wedding in Nashville and a conference in San Francisco next! Apparently I am incapable of sitting still and although it has been fun, I am definitely looking forward to putting an end to all this traveling for a little while so I can get my apartment back into some sort of order.
Going back in time… I made this cheese ball before I left for Knoxville for an ArtjamN outing with my friend Brandi before she moved away to NC for her post-doc. Yes yes, I know I just posted a cheese ball recipe on Saturday, but that was a sweet version, this one is savory! And when I was given this recipe, I was told that this cheese ball drives people crazy. That might be an understatement because it vanished in under 30 minutes.
The cheese ball is very easy to put together, but you absolutely must prepare this ahead of time in order to allow the flavors to fully blend and enhance each other. As a result, your cheese ball will have a flock of people circling around it until every last smear of it disappears. Who knew a little bleu cheese mixed into cream cheese and then covered in bacon and pecans could create such a crazed group of people!
BLEU CHEESE BALL
Makes 1 cheese ball
1 stick unsalted butter, room temperature
8 oz. reduced fat cream cheese, softened
4 oz. crumbled bleu cheese, softened
1/4 c finely chopped green onion
1/8 tsp cayenne pepper
1/8 tsp garlic powder
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans
1 tsp brown sugar
- Stir together butter, cheeses, onion and seasonings until well blended. Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl). Chill at least 8 hours or overnight (you must do this or it will have no flavor).
- Before serving, make topping: Combine sugar and pecans in a non-stick skillet coated with cooking spray. Cook until the sugar melts and the pecans begin to toast. Add the bacon and stir. Remove from heat and let mixture cool.
- Invert cheese onto serving plate. Press bacon-pecan mixture on top of cheese. Serve with crackers or crostini.
Source: Beth’s mom
I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.
I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?
One year ago: Pizza Bagels
CAJUN MAC & CHEESE
12 ounces whole-wheat pasta
2 Tbsp olive oil
6 oz. andouille sausage, diced
2 bunches green onions, sliced
1 red bell pepper, chopped
1 Tbsp Cajun spice blend
2 Tbsp all-purpose flour
2 cups 2% milk
8 oz. sharp cheddar cheese, grated
Salt & pepper
- Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
- In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
- Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.
Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.
Yesterday my car read 111 degrees as the outside temperature during my drive home. And I had just walked approximately 5 blocks to my car. Where’s a air conditioned body suit when you need one? Then while flipping through retail magazines from the mail, they had the nerve to display the new fall collection. Just looking at it made me sweat! I love fall clothing, but I am pretty sure I haven’t seen a temperature below 90 since early May and haven’t had the ability to think of having more clothing on than necessary (Scarves? Look more like choking devices right now).
Despite the heat, I still manage to turn on my oven. I pay for it (literally) when my utility bill comes every month, but I’m not very good at coming up with no-cook entrees. At least this one is on the stove-top (although I did use the broiler too). It takes a bit of extra time compared to a meat burger, but it was well worth it. It has to be impossible for these not to be juicy. And the fantastic flavors that come from the eggplant and seasonings won’t need to be accompanied by any condiments. Yes, a lover of condiments just stated their lack of purpose on this sandwich!
3 large eggplants, peeled and cubed
4 green onions, sliced, both white and green parts
3 cloves garlic, minced
1/3 cup fresh parsley, chopped
1-1/2 cups shredded cheddar cheese
1-1/2 cups plain bread crumbs
1/2 tsp cayenne pepper
Pinch of salt and black pepper
1-3/4 tsp Weber Grill Creations Gourmet Burger Seasoning (or your favorite blend)
Buns and toppings
- In a large pan (my largest wasn’t big enough so I used to pans), heat a bit of oil over medium-low and cook the cubed eggplant down completely, till it’s sort of a mushy mass of eggplant. This takes about 25 minutes, and be sure to stir occasionally. When you stir, smush it with your spoon or spatula. Remove it from the pan and put it in a large bowl.
- In the same pan, lightly sauté the green onions and garlic, just about 2-3 minutes to take the raw edge off. Add to the bowl of cooked eggplant.
- Stir the parsley, cheddar, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill. After chilling, form the mixture into 8 patties.
- In the same large skillet, heat a bit of oil over medium high heat. Get the oil nice and hot, and cook the patties for 4-5 minutes on one side, then flip and cook on the second the side for about 5 minutes*. You want them nicely golden brown and crispy on each side (will still be a bit mushy inside).
- Serve with your favorite burger accessories. Store any leftovers in the fridge!
*Cooking them in the pan was a failure for me. Instead I stuck them under the broiler set at 500 degrees for about 10 minutes per side, or until crispy and browned.
Source: Elle’s New England Kitchen, with slight changes purely based on what I had on hand already.
Chinese and Thai are two of my favorite genres of food. Unfortunately I can’t seem to convince Brent to eat out at those locations much. He claims that it’s not that he doesn’t like it, he’s just never in the mood apparently. I crave it constantly, so I cannot relate. While he has been gone (BTW he’s now in Bocas del Toro Panama, about to take a scuba course/certification), I’ve have taken to eating things I don’t regularly get to have. First was Hawaiian pizza (fruit on pizza is beyond him), then it was time for Cashew Chicken! I have been wanting to make this for a long time, but was somehow worried it wouldn’t live up to my expectations. Rest assured that the fact I am posting this, must mean something .
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp dry sherry
2 tsp minced, peeled fresh ginger (I had pickled and used that instead)
3-1/2 tsp cornstarch, divided
1/2 cup chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp chili garlic sauce (optional)
2 tsp sugar
1 Tbsp + 2 tsp sesame oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced
1/2 red pepper, sliced
- In a medium bowl, toss the chicken with the sherry, ginger, and 1-1/2 teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.
- Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, chili garlic sauce, sugar and 2 teaspoons cornstarch. Set aside.
- In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the chicken and cool until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken. Transfer to the covered plate.
- In the same skillet, add the remaining teaspoon of oil. Add the cashews, garlic, green onion whites, and red pepper. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles (I did brown rice) and top with the green onion greens.
Source: Adapted slightly from Brown Eyed Baker