Tag Archives: Green Onions

Fresh Salsa

Summer and roadside produce stands seems to hand in hand. Local farmers have plentiful bounties and are always willing to sell straight to the customer ! We all love the idea of a bargain, but when I read the sign ” all local organic produce” , “fresh herbs”  and “plum tomatoes” I had to stop!

For days  I’d been thinking on how to vamp up the flavor of our grilled chicken breast  without the use of a grilling sauce  and there it was: fresh tomatoes, herbs, fresh peppers  and spring (green onions). Mix up, serve as a dipping side and yum, yum, yum!

The man had harvested the goods that same morning. Oh what a treat it was… the freshest, truest flavor of salsa I’ve ever had. It’s simple, has 4 ingredients and is chock full of flavor. Careful handling the Jalapeno  , it could irritate sensitive skins! The actual heat of the pepper is concentrated in the seeds and  white stuffs inside the pepper, so discard if you like less heat, or leave it all in for a fiesta in your mouth. Enjoy!

Ingredients:

4 red plum tomatoes, coarsely chopped
4 green onions, finely chopped
1 medium jalapeno pepper, finely chopped ( leave seeds and white out for less heat)
2 Tbsp chopped fresh cilantro
Salt to taste

Mix the tomatoes and shallots in a bowl, toss in the cilantro and salt. Mix in jalapeno to taste. Serve immediately. This salsa can be kept refrigerated for up to 3 days.

Buffalo Chile

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We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we  we consume today is far the free roaming herds from the past, and in many cases they are kept  like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem,  the second place (with similar tasting rating) was made of lean  chopped sirloin beef. It was also lean and flavorful

 

2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)

In a dutch oven, heat 1 Tbsp of oil and  brown bison  on low heat . Add the  dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat  add 1Tblsp of oil and cook the onion and  pepper for 5 minutes or till slightly caramelized. Add  the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
 Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.

Cold-Soothing Chicken Soup

 

As much as we try, eventually cold and flu season catches up with us. We are miserable,
our taste buds are numb and congestion is …there. What to do?
Have some chicken soup! Not the canned abomination loaded with sodium, the other type!

This recipe was created to maximize benefits of its cold fighting/soothing ingredients.
It also happens to taste delicious!

Ingredients ( makes 4 cups):

2 green onions, both white and green part chopped
4 cloves garlic, roughly chopped
1 carrot chopped into pea size bits
1/4 cup frozen peas
2 Tbls chopped frozen spinach
1/2 cup roasted chicken breast chopped
2 cups water or chicken broth
1/4 cup whole wheat angel hair pasta
2 Tbls olive oil
Salt and Pepper to taste
a dash of hot sauce ( or to taste)
2 tsp lime juice

In a small pot with a lid, heat the oil over medium high heat and saute the onions, add the carrots and cook till they are tender (about 3 minutes), add the garlic, the chicken and mix Salt and pepper to taste, then add the water with the hot sauce. Once it gets to a simmer, add the frozen peas, spinach and angel hair; let it get to a low simmer again, turn off the heat and cover. Let stand for 5 minutes. This allows just enough to time to cook the pasta al dente , and keep the peas and spinach a bright green
Taste one more time and adjust for salt and pepper ( Remember: if you are congested, your taste-buds are not A-OK).
Ladle into a bowl and add a touch of the lime juice.
Enjoy with grated parmesan cheese and crackers .

The Art of Creating an Easy Stir Fry

I had a little bit of everything, but not much of anything in particular: two half peppers, half an onion, two stalks of celery, three big mushrooms and small portion of beef. What could be made out of this? The jack of all trades but ace of none of all culinary dishes: the STIR FRY!

What we all love about stir fry is that it cooks quickly and has lots of color and flavor. Stir fry’s are also great because there is no concern of exact proportioning, measuring or ingredients! But there is a pressing matter of prepping. The only way a stir fry can go wrong  is if its components are overcooked or undercooked, and has to do with the size and texture of the ingredients.

Here is list what works best:

Vegetables:

Celery, peppers, carrots and green onions : cut the same size ( about 1/4 inch julienne)

Mushrooms : cut stem, then slice 1/4 inch thick

Onions: Slice lengthwise into 1/4 inch C’s ( see picture)

Garlic: mince or chop

Meats:

Beef : cut into 1/2 inch cubes then salt pepper and let sit at room temperature 30 mins

Chicken: cut into bite-size portions then salt and pepper.

Pork, lamb or veal: cut into 1/2 in cubes, salt and pepper

 

Sauce

And here comes the last  blast of flavor: use a soy sauce to make it oriental, chipotle or hot sauce to give a south-west twist, or a little wine for a European touch. I found that white wine works well with  all the meats, but red gives a strange hue to chicken.

How- to:

Prep your meats and your vegetables. In a large skillet or wok over medium-high heat , heat 2Tbls of canola oil. Add the meat and stir fry for 2 minutes, add garlic and sauce or wine and stir fry for another minute. Remove from heats and set aside in separate bowl, cover to keep warm.

In the same skillet add 1 tsp of oil and add the onions, stir fry for a minute then add other vegetables. Lastly, add the mushrooms ( if any) and cook for an additional half minute to a minute, just enough time to see the mushrooms change from white to golden.

Serve immediatly over Rice, orzo or cous-cous  by aranging the plate as follows:  Base of rice, orzo or cous-cous, then layer with vegetables, and top with the meat .

Please note: that all time are approximate and depend on your particular cook-top.

Key Lime Chicken

 

Fell like going to the tropics and eating something figure-friendly? Try this delicious key-lime chicken. It’s low-fat, low carb and high flavor!

Tangy key lime infuses this tropical dish that is best enjoyed with mixed greens salad and a fresh white wine. Use a regular lime if you can’t find key limes

Ingredients:( for 2)

2 boneless, skinless chicken breasts
1 Roma tomato, chopped
3 Tbls olive oil
1/2 cup chopped green onions
the juice of 2 Key limes or one regular lime
 salt & pepper to taste

Salt and pepper the chicken breasts, set aside till they reach room temperature.
In a large sauté pan, heat the oil till almost smoky. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Add the green onions and the lime juice. Turn the heat off ,cover and let cook for 30 seconds,. The chicken should be golden brown but moist. Add the tomatoes. Stir to coat the chicken well and serve immediately.