Tag Archives: green onion

Shredded Brussels Sprouts

15 Jan

 

The last time I got Brussels sprouts from Bountiful Baskets, I had to figure out how to cook them. I’m not a big fan of them just steamed, so I came across this recipe.  It’s not the healthiest way to eat these, but it’s definitely tasty.  I do use turkey bacon for the bacon, just because we prefer turkey bacon.  With turkey bacon, you won’t have the grease to set aside like with regular bacon, but it’s ok, there is still plenty of butter.  The original recipe also calls for pine nuts, but I didn’t used them and I don’t think it’s missing them.

 

Shredded Brussels Sprouts

What you need:

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts (optional)
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

How to make it:

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts (if using), and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Egg Rolls!

30 Sep

I have been working all week on a way to use the daikon radish I received in the Asian themed veggie pack that I bought with my Bountiful Baskets this week.  I decided I would try egg rolls, which I love, but have never made.  For the filling, I julienne cut some daikon and some carrots.  Then, I chopped 1 bunch of green onions and some leaves of bok choy.  I had bought a rotisserie chicken at Fry’s since I had a $2 eCoupon, so I removed the chicken from the bones and shredded it.  I added some vegetable oil to my wok, and put the daikon, carrots, and green onion in first.  Once they started to get tender, I added in the bok choy and chicken.  Once the bok choy started to wilt, I grated fresh ginger into the wok and poured in about 2 Tbsp of soy sauce.  It looked like this.

Next comes the egg roll wrappers.  I found mine in the produce section of the grocery store, they may also be in your freezer section.  You take a wrapper and lay it out, then add some filling.  For this size wrapper, it was about 2 Tbsp of filling.

To fold the egg rolls, my previous experience as an employee at Subway wrapping sandwiches in paper came in handy.  It’s also how I roll my stuffed grape leaves (that recipe will be coming hopefully in the next week).  Notice in the picture above how I placed the filling closer to one corner.  The first fold is to bring that corner up over the filling.

Next, you fold over both sides.

Then, you roll it and brush the tip with a little water to make it hold shut.

Then, you deep fry or add about 1/2″ of oil to a pan.  If your oil doesn’t completely cover the rolls, then you need to flip them when one side is golden.

Remove rolls from oil to a baking sheet lined with paper towels.

This made 11 egg rolls.  I still had wrappers in that package, so I made more filling. The second filling was all veggies, bok choy leaves and stems, julienne cut carrots, julienne cut daikon, and chopped yellow onion, then grated ginger and soy sauce.  This made 7 more egg rolls.  They turned out great, both my girls ate 2 each!

Chinese Napa Cabbage Salad

27 Sep

As soon as I saw the Asian themed veggie pack was available from Bountiful Baskets, I was seriously hoping that Napa cabbage would be included.  I was craving Chinese Napa Cabbage Salad, and once I found out it was in there, I got the rest of the ingredients I needed ready.

What you need:

  • 2 (3 ounce) packages chicken flavored ramen noodles, crushed
  • 1 seasoning packet from the ramen noodles
  • 1/4 cup butter
  • 1/2 cup sesame seeds, toasted
  • 1 Napa cabbage, shredded
  • 1 bunch green onions, chopped
  • 1 rotisserie chicken, chicken removed from the bone (optional)
  • 1/4 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/8 cup white sugar
How to make it:
Heat a medium-sized skillet over medium-low heat.  Melt butter and add crush noodles.  Cook until golden brown.  Add in toasted sesame seeds and 1 of the seasoning packets from the ramen noodles, stir thoroughly.  Remove from heat and allow to cool.
In a large bowl, add cabbage, green onion, chicken (if using) and the cooled noodle and sesame seed mixture and mix.  Set aside.  Mix together the remaining ingredients in a separate bowl.  Pour this over the cabbage mix and toss.  Serve immediately.

Sesame Chicken

24 Sep

I found this recipe in a healthier eating cookbook a while back and it was an instant hit in our house.  I have made it so often that I have the recipe memorized!  It is a lot lighter than sesame chicken you find at restaurants; this doesn’t have the heavy breading and the chicken is cooked in a small amount of oil, not deep-fried.  I actually prefer this a lot more to restaurant sesame chicken.

Sesame Chicken

1/4 cup unbleached flour or all-purpose flour
4 boneless, skinless chicken breast halves, cut into 2″-4″ strips
1 Tbsp olive oil
1/4 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 tsp dark sesame oil
2 Tbsp sesame seeds, toasted
Veggies of your choice
Cooked rice

Place flour and chicken in a gallon size zipper bag.  Shake to coat chicken in flour.  Heat olive oil in a large non-stick skillet over medium high heat. Add the chicken to the skillet in batches and cook, stirring occasionally, for 3 to 4 minutes, or until white and no longer pink. Transfer to a plate.
Reduce the heat to medium. Combine the soy sauce and sugar in the skillet. Cook, stirring occasionally, until the sugar dissolves. Stir in the sesame oil and sesame seeds.

Add the chicken and stir to coat.

Add in any chopped veggies you want.  For this batch, I used just broccoli.  Other times I have used different combinations of broccoli, onion, green, yellow, and red peppers, shredded carrots, bean sprouts, snow peas, water chestnuts, and mushrooms.  Cover your skillet and cook until veggies have softened.  I tend to leave the veggies a little crispy still because my husband likes them still crispy.

 Serve over cooked rice.

Note: You can buy toasted sesame seeds, usually with in the section with other Asian grocery items.  If you can’t find them, to toast sesame seeds, place in a dry skillet and toast, shaking the pan, over medium high heat for a minute or so, or until fragrant and lightly browned. Do this first and cook the chicken in the same skillet to pick up more sesame flavor.  Also, if you are using a lot of veggies, you may want to double the ingredients for the sesame coating so there is some for the veggies.

Spanakopita (Spinach Pie)

12 Sep

My mom’s side of the family is Greek, and growing up, we lived in the same town as my grandparents.  And no, not next door like in My Big Fat Greek Wedding.  We did get to see them often, though, and I did get a chance to learn some Greek traditions, attend some services at the Greek Orthodox church, and learn how to cook some traditional Greek dishes.  This also means that most of the dishes I learned how to make, I make from memory or sight, add a handful of this, a little of this, a little of that, until it looks right.  However, I have measured out the way I make spanakopita to my taste, and when I got all the spinach from Bountiful Baskets over the last 2 weeks, I knew I wanted to make this to be able to share how I make it since I get asked a lot.  So, here we go!

Spanakopita

1 roll phyllo dough (You can find this in your grocery’s freezer section with the pies and baked goods)
2 sticks unsalted butter, melted

Filling for spanakopita:
2 lb fresh spinach, chopped, or 3-10oz pkgs frozen chopped spinach, thawed and drained
1 bunch green onions, chopped
1 lb feta cheese, crumbled
4 eggs
1/2 cup fresh parsley, chopped
1 Tbsp dried dill weed

How to put it together:

Preheat oven to 325 F.  Combine the ingredients for the filling and set aside.  Brush bottom and sides of 12″ X 18″ jelly roll pan with melted butter.   Lay phyllo dough in bottom of pan, and brush completely with butter. (Note: Depending on the size of your pan and the size of dough you find, you may need multiple pieces of phyllo dough to cover the bottom of the pan) Repeat the process of laying dough and buttering to create 5-6 layers of dough.  Pour filling over phyllo dough and spread evenly.

Spreading the filling on the phyllo dough

Place a layer of phyllo dough over the filling, again, brushing it completely with butter. Repeat the process of laying dough and buttering until you have 3-4 layers.

Score through top layers of the pastry with a sharp knife. I cut mine in straight lines to make squares, then add diagonal cuts to make triangles.  Pour remaining butter over.

Bake for 1 hour or until pastry is golden brown (see picture at top). Remove to rack and cool for 5 minutes.  Cut and serve!

 

You can find the cheese version of this, Tiropita, in this post.

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