Sentences with phrase «scallions instead»

I made this but added sour cream and scallions instead of onions.

Will definitely make again and I think scallions instead of regular onion and chopped sweet red bell pepper would be really good.

I used scallions instead of chives, but I will definitely make again.

I have made it as written, with arugula, with just spinach... with garlic or onion or scallions instead of shallots, with just about every kind of cheese and vinegar (not balsamic) and nut and it always comes out great.

I also used scallions instead of onion.

I also added entire scallions instead of the white parts, like the recipe called for.

I added some less eggs and substituted AFP with rice powder + whole what flour and used scallion instead of leek.

Not exact matches

I love how you use scallion - o's as a garnish instead of chives.

The sesame oil and fresh chives (instead of scallions) helped.

Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.

I also skipped chopping the coconut, scallions, and cilantro and instead stirred them into the rice during the last 5 minutes of steaming.

This miso soup instead relies on the subtle flavours of sauteed ginger, garlic and scallions.

Just made this, sans the scallions (I'm not a fan), used a small minced onion instead, and it is delicious!

I want some lemon grass i want to cook it in some rice with coconut water instead of water with some scallions on top does nt that sound good.

** Tip: You can also just chop some fresh flat - leaf parsley and use that instead if you don't like scallions.

I replaced the fish oil with soya sauce, added coconut sugar instead of regular one, some zocchini, asparagus, spinach and scallions leaves..

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!

I have since realized that I accidentally read «scallions» instead of «shallots» but it was a happy accident that worked great.

Variations: Add salad greens, scallions, any salsa, roasted peppers, a fried or poached egg, Oregon shrimp, fresh crab, cheddar instead of ricotta cheese, omit the cheese... dive into late summer on a plate.

This time around, I used ready - cooked prawns bought from the supermarket and used chives instead of scallion / spring onions.

Well... I started with your recipe and ad libbed based on what was available at my local market: chopped endive ends instead of frisee, macadamia nuts crushed and toasted instead of hazelnut (the smell of hazelnut doesn't agree with me), minced scallions / green onions instead of chives.

I used red onion instead of scallions & raw broccoli instead of green beans to use what I had... All else as directed.

Instead of red onion I used scallions, and instead of sour cream I used nonfatInstead of red onion I used scallions, and instead of sour cream I used nonfatinstead of sour cream I used nonfat quark.

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

I also didn't have green garlic or scallions so I used a tiny bit of chopped white onion, a dash of granulated garlic and some fennel fronds instead.

I added 1/2 cup chopped portobello mushrooms to the pan with the garlic and scallions and seasoned with coconut aminos instead of kosher salt when finished.

Another variation is diced canadian bacon or ham with shredded cheddar cheese and fresh chives instead of scallions.

Also used lime juice in the dressing instead of lemon zest and topped with scallions and toasted sesame - just finished it off for lunch - delicious.

Instead of tofu, I went all raw with a scallion cashew cheese rolled into a light cucumber roll.

I used one shallot instead of the scallions and omitted the jalapeño (none on hand).

From the original recipe, I reduced the oil, used chicken breast instead of legs, and increased the balsamic vinegar, scallions, and garlic (can never have enough garlic!).

We also used shallots instead of scallions (we didn't have any) and it gave the whole thing a great crunch.

Instead of stir - frying the ground pork, chopped carrots, cooked soba noodles, and sliced scallions all at once, add them in batches.

I was able to use our own Juliette tomatoes, summer Butter squash, and a small mild red onion instead of the scallions.

The original recipe calls for scallions, but I like to use chives instead, since I always have so much of this wonderful herb in my garden.

If you're not a fan of scallions you could swap it for chives or you could use basil instead of dill.

And opt for fresh scallions or onions instead of fried to keep things light.

Instead of guacamole, this recipe calls for a barbecue jalapeno salsa made with scallions, red onions and fresh cilantro to offset the heat.

I used garlic pepper instead of lemon pepper and added crumbled bacon and scallions.

Basically, anywhere you'd use shallots or scallions, you could easily sub a wild leek instead!

Some folks like to add in chopped green onion (or scallions) to colcannon, but I went with yellow onion instead.