Tag Archives: green onions

Happy Memorial Day!

Summer BBQ season is here. I usually leave the meat grilling to my husband, and focus on side dishes. This baby bok choy salad would be a great side with almost any main course.

Baby Bok Choy Salad

Baby Bok Choy Salad
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 4 small heads of baby bok choy, thinly sliced
  • 1 cup shredded carrots
  • 1 cup cut green beans
  • 4 green onions, sliced into 3 inch pieces and then thinly lengthwise
  • ¼ cup almond slices, toasted
  • ½ cup chow mein noodles
  • Asian salad dressing
Instructions
  1. Combine bok choy, carrots, beans, and onions in a large bowl.
  2. Toss with dressing.
  3. Top with almonds and chow mein noodles. Serve immediately.

On this Memorial Day, remember those who died in service to the USA.

Fast, Flexible Side

Couscous PilafWe were getting ready to go out of town for the weekend, so I wanted to use up some of the vegetables left in our refrigerator. I decided to make a quick pilaf with couscous, bell pepper, and some of the leftover shredded carrots and green onion from the Mai Fun Veggie Salad we had the other night. Pilaf is a great way to use up vegetables, since you can use many different combinations with good results.

Couscous Pilaf
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1½ cup chicken broth
  • 1½ cup couscous
  • 1 green bell pepper, chopped
  • ½ cup shredded carrots
  • 3 green onions, green part only, chopped
Instructions
  1. Bring chicken broth to a boil in a medium sauce pan. Add couscous, remove from heat. Cover and allow to sit for 5 minutes. Fluff with a fork.
  2. Add bell pepper, carrots, and onions, toss to combine.

What do you do with leftover veggies?

Happy eating!

Ruth

“Leftovers” Fried Rice

leftovers fried riceI had 2 beets left from the bunch after I made the Chocolate Beet Cake, plus all the tops. I remembered that my sister in law had suggested using broccoli tops in fried rice, so I decided to try it with beet greens. I have been trying to clean out my refrigerator in preparation for a trip out of town, and also had some carrots and green onions sitting around. I found some leftover diced ham in the freezer. I make brown rice in bulk and freeze it in 1 cup portions, so I pulled out some of those, too. This ended up to be a really quick dish to prepare. (I’ve given you the long version instructions, in case you don’t have pre-cooked rice.)

Because I used beets, EVERYTHING turned an interesting shade of pink. However, it tasted really good!

"Leftovers" Fried Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup uncooked brown rice
  • 2¼ cup water
  • 2 beets
  • 1 cup carrots, chopped
  • ⅓ cup green onion tops, chopped
  • 2 cups julienned beet tops (discard stems)
  • 1 cup ham, chopped
  • 2 tablespoons canola oil
  • 4 eggs, beaten
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
Instructions
  1. Cook brown rice in water, according to package directions. It usually takes 40-50 minutes. This can be done ahead; just reheat the rice a bit prior to making fried rice.
  2. While rice cooks, cook beets and carrots. I did this in the microwave, but you could also do it on the stove top. (The beets took about 5 minutes, the carrots 3 minutes. I cooked them both in a little water.) Peel and chop beets.
  3. Heat canola oil in wok or deep skillet. Stir fry beets, carrots, green onions, beet tops, and ham for about 5 minutes, until beet tops are wilting.
  4. Add beaten eggs to pan and scramble the eggs with the vegetables.
  5. Add rice and stir to combine.
  6. Add soy sauce and stir.
  7. Add sesame oil just prior to serving.
Notes
Note that the prep is mostly done while the rice is cooking, it probably takes 1 hour total to make this dish.

Nancy, thanks for the great suggestion! It turned out great.

Happy eating!

Ruth

Bok Choy Salad

bock choy saladThe first time I got bok choy in our box, I had no clue what to do with it. I think this recipe from allrecipes.com was the first thing I made with bok choy. It uses baby bok choy, which is smaller and more tender than full grown. It is great with grilled teriyaki chicken or fish. Perfect for your Memorial Day BBQ!

Bok Choy Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ⅓ cup sugar
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, cleaned and sliced
  • 1 bunch green onions, chopped
  • ⅛ cup slivered almonds, toasted
  • 3 ounces chow mein noodles
  • ½ cup dried cranberries
Instructions
  1. In a glass jar with a lid, combine olive oil, vinegar, sugar, and soy sauce. Cover and shake until well mixed.
  2. Combine remaining ingredients in salad bowl.
  3. Toss with dressing. Serve immediately

Happy Memorial Day!

Ruth

 

Oriental Cabbage Salad

Oriental Cabbage SaladMy husband and I recently started sponsoring engaged couples at our church. When we meet with a couple for the first time, we always invite them to share a meal with us. Last weekend, we served sandwiches and this cabbage salad for lunch with our new couple.

One of my “go to” recipe sites is allrecipes.com. I found this recipe for Chinese Napa Cabbage Salad when I searched for Napa cabbage. I decided to make it a bit healthier, lower in salt and fat.

Oriental Cabbage Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons sesame seeds, toasted
  • ¼ cup sliced almonds, toasted
  • 1 head Napa cabbage, shredded
  • 6 green onions, sliced
  • ¼ cup canola oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1½ tablespoon sugar
  • ⅓ cup chow mein noodles
Instructions
  1. Toast sesame seeds and almonds separately.
  2. Place shredded cabbage and onions in a bowl to combine.
  3. Whisk together canola and sesame oils, vinegar, soy sauce, and sugar. Pour over salad.
  4. Add sesame seeds, almonds, and chow mein noodles. Toss to combine.
  5. Serve immediately.

I promised you and update on those murcott tangerines. They were indeed very juicy, but not a seed in sight! I would definitely buy those again.

Happy eating!

Ruth