Sentences with phrase «scallions because»

The red onions are a bit overpowering, but I omitted the tomatoes (for reason stated above) and the chopped avocado and scallions because I didn't have any on hand.

I also added 3 thinly sliced scallions because I had them.

The red onions are a bit overpowering, but I omitted the tomatoes (for reason stated above) and the chopped avocado and scallions because I didn't have any on hand.

Not exact matches

In keeping with my healthy sandwich / pita idea, I decided to use ground chicken breast to make the curry - spiced chicken patties because it's really lean and takes on whatever flavors you throw at it, in this case: garlic, ginger, onion, jalapeno, scallions, curry powder, and other spices.

Mine came in on Friday and my weekend consisted of (all recipes in 1/2 or 1 / 3s because there are only 2 of us): maple bacon biscuits, potato, scallion, feta frittata, butternut squash galette, eggplant calzone, white chocolate pudding with blackberry curd, peach sour cream pancakes (with pears instead of peaches), risotto and corn stuffed poblanos, the black bean recipe, and finally the lemon bars!

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Great flavor with the creamy scallion dressing because I'm not a big mayo fan... everyone loved how different it was from a regular macaroni salad... great job!

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.

Carrot Scallion Latkes are perfect for me because I gave up potatoes in 2001 when I went on the SCD.

ONE of my favs is the Springy Frittata with Asparagus, Scallion, and Fontina because I love to get more protein in my diet... and always have eggs I must use before they hard boil on their own...

Tossed some scallions on top because I'm sure you know by now how much I love them, and I had my perfect Thai summer salad.

Although I used quick some scallions in this recipe, there are times I use even more, because when cooked the taste is very mild and not as intense as eating raw scallions.

4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper

Because I was trying to mimic the taste of chili, I added some yellow onion in addition to the scallions and my favorite chili spices.

Because I usually cook this up in springtime when I get to grill, I also love the choices of spring onions or scallions.

* Because the light green and white parts of scallions have a stronger raw bite, chop those parts more finely.

Used shallot because had no scallion, 2 eggs, and I could not find my fennel in my crazy little kitchen so I used some Mexican Tarragon from my garden, which has a bit of an anise - ey taste.

To finish the soup, add a spoonful of malt vinegar for a richer acidity, scallions for texture, and potato chips because, well, when was that not a good idea?

My friends, this vegan green sauce is magic because, aside from the lime, cilantro and avocado, it has basil, parsley, garlic, tahini, jalapeño, scallions and champagne vinegar.

I chose scallions and cilantro because they pack a lot of flavor and don't darken as they cook like mint, but you can use any of your favorite herbs.

Whisk two eggs and then add ginger, scallion, and tamari (I used soy sauce because I already had it in my fridge).

Last Saturday our lunch menu for the publishing workshop consisted of cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna / eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese).

Hi Diane — I am submitting a beet quinoa salad recipe I made with spring onions but, because they are not year - round, I also included scallions as an alternative (the cheese recipe linked within it is scallion - based, but I have also made it with great success using spring onions).

This is the best kind of dressing because it calls for a bunch of things I almost always have on hand: crunchy scallions, soy sauce, mirin, a little lime juice or vinegar for brightness and sambal oelek for kick.

We topped it with shredded cheddar and scallions first then cheddar and pepitas the next time because we wanted something crunchy.

* I developed this recipe because I always have a flux of excess buttermilk and scallions.

They did taste like scallion pancake in it, but unfortunately my son wouldn't try it because it was GREEN.

For lunch, we feasted on cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna / eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese).

Because I love Korean food, and also had an inkling that cauliflower's strong flavor would play well with other bold ingredients, I got to work coming up with a version that paired the grated cruciferous vegetable with kimchi, soy sauce, scallions, sesame seeds, and a runny - yolked poached egg.