Sentences with phrase «few scallions»

Or maybe with a few scallions cut up.

I had a few scallions and just a bit of Daiya shreds, so I added these to just a couple of the muffins.

In a salad bowl, mix together the vegetables, noodles, and cashews, reserving a few scallions and cashews for garnish.

Not exact matches

30 minutes or fewer 2005 Recipe Contest Finalist Jennifer Burke, a San Franciscan Web designer and mom of two, entered this year's contest after a 12 - year hiatus — her recipe for Farfalle with Carrot, Sage and Scallions won our grand prize in 1993.

Once the mixture is smooth and creamy, add diced avocado, chopped chili pepper, chives and scallion, season with salt and pepper, and pulse a few times.

I've been making various iterations of this salad for a few weeks now, and when I have them on hand I also like to add thinly sliced scallions and sugar snaps and a handful of fresh cilantro leaves.

I throw a few crispy scallions on the top to add a little greenery and crunch.

Just for fun I'm adding a few sunflowers to go along with tomatoes, cucumbers, peppers, scallions, zucchini, tomatillos, sweet basil and -LSB-...]

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Scatter a few chopped scallions on the top of each bun, and serve warm with a side of gluten free soy sauce.

Here in Mexico there have been times & places where few greens were available but cabbage, onions & scallions (cebollinas) almost always; leeks sometimes.

broth: a very generous handful of dried shiitake mushrooms a very generous handful of mushroom stems 1 bunch scallions, rough chopped 1 stick of kombu a few celery heads 8 cups water soy sauce or coconut aminos to taste 1 TBL whole black pepper

Add a slice of tempeh, some carrots, crunchy bean sprouts, a couple blanched scallions, and a few springs of coriander to the cabbage leaf.

i will say that i took a few liberties with the spice / cheese mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i baked it in my little 7 × 10 ″ ikea glass casserole dish because i don't have any cake / pie pans.

I made a few adjustments, but nothing really significant: I spun up the marinade in a chop chop to get the scallions really incorporated, baked the chicken at 350 for 20 min so the grilling would go faster, and grilled the corn along with the chicken and then stirred the cut kernels into the polenta during the chicken's last 5 min on the grill.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

These vegan teriyaki meatballs are so gorgeous and I love that you add few of my favorite garnishes: cilantro, scallion, sesame seeds and Sriracha... Have a wonderful Super Bowl weekend!

Top if off with some fresh scallions, a few sesame seeds and fresh cilantro and you have a beautiful and super delicious meal to feed your family.

A few minutes of simmering will bring those flavors together, then all that's left to do is cook the shrimp until tender and finish the dish with a handful of chopped scallions and fresh cilantro.

2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper

Citrus Southwestern Salad Dressing Ingredients 1 cup mayo 1 cup buttermilk Few dashes of hot sauce 1/2 bunch cilantro 2 scallions, chopped Zest of 1 orange 2 garlic cloves -LSB-...]

I made lots of substitutions according to what I had on hand - used leeks for scallions (most went in to stir fry pan but used a few to sprinkle on top), also used zucchini, and increased garlic and ginger to about 1 tablespoon each.

Step 3Stir in the scallion, sesame seeds, tamari, sesame oil, rice wine, ginger, and a few grinds of pepper.

And to serve along with it, we always enjoy a few of these Cornmeal Scallion Fritters.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Cold soba noodles with a big dollop of ginger - scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.

A few changes — I added slivered red onion and sliced scallions, and used a mixture of spinach and salad greens (my wife hates kale).

2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds

Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste

Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few slices of scallion if you'd like.

We just need a few ingredients to make this salad: a pair of delicata squash, a cup of wheat berries, a bunch of scallions, and a block of feta.

I would make again with a few modifications... maybe add in some lime juice and cilantro along with the scallions.

Grill scallions over direct heat, lightly brushing them with some of the glaze and turning frequently so the glaze doesn't burn, until tender - crisp and with a few char marks, 2 to 3 minutes total.

Stir in the scallions (reserving a few for garnish) and season with salt and pepper.

Ingredients 1 block of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of fresh cilantro leaves fresh lime wedges

1 small serving soba noodles 1 or 2 playing - card sized slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.

Back to the processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop.

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

Stir in buttermilk with a few swift strokes of a spoon then add scallions, jalapeño, and cheese.

Carrots, broccoli, and green onions from the market went into Korean scallion pancakes — I'll have that recipe up on the blog in a few weeks, once I've run through it again.

The above recipe has a Southwestern twist, but by swappping out a few basic ingredients you can take cranberries global: Asian: Swap out red onion, cilantro and lime juice, for scallions, ginger and soy sauce.

Example (what I did today): Used butter beans (didn't have great northern); added a handful of fresh spinach with the carrot; added a garlic clove; a few onion slices (in place of scallion)-- crushed up crackers in place of breadcrumbs....

When it's time to serve, remove the lids and sprinkle each with a few pinches of salt flakes (we like Maldon for the texture and flavor), 2 pieces of uni, a spoonful of ikura and some scallions / chives.

Grill scallions over direct heat, lightly brushing them with some of the glaze and turning frequently so the glaze doesn't burn, until tender - crisp and with a few char marks, 2 to 3 minutes total.

Make the cherry tomato pico: In another small bowl, toss together cherry tomatoes, lime juice, scallions, and a few pinches of salt.

Finish your soup with some microgreens, throw some chopped cilantro on top of your stir - fry, or add a few chopped scallions to your burrito bowl and see how your body responds!

Finally, top the whole thing with a few strategically placed dollops of sour cream, the pico de gallo, avocado, and scallions.