Good things to eat

Posts tagged ‘green onion’

Bacon and Egg Potato Salad

I know what you are thinking!

Potato Salad?  This late in the season?  Really?  That’s the best you could come up with??”

Well actually….it is PERFECT season!

Because I needed a vehicle of SOME kind to display the fruit of my labours!!

If you’ve been following along, you know that I have been attempting to grow some things in my BALCONY GARDEN over the summer.   It hasn’t been too good of a year for most things, but one thing that grew very well was the crazy potato plant!

Potato plant

But this last week the Chef and I moved house and I was concerned about moving all of the plants, many of them already in ruin from leaving them unattended while we galavanted around Oregon.  But the potato plant was still okay.

However it was big and unruly and I thought that it might be time to harvest soon anyway.   So I hacked off the plant part and figured whatever was in there could handle the move.  ( We only moved about three blocks down the road so….)

************************************************************************************************************

Everyone kept commenting about just how heavy the container was, but I just poo pooed it, knowing that the bottom was lined with rocks for drainage……..

So a couple of days ago, I took a break from unpacking boxes and HAD to have a look at what might be in the potato bin!

I grabbed what was left of the plant and yanked it out.   There was a few nice little, egg sized potatoes attached as well as some tiny grape sized ones.   But I wasn’t discouraged because I knew that sometimes the break off the stem.

So with my little shovel and my hand I started rooting around in the dirt……

What the……WHAT???

My potato

I pulled out a VERY big potato!!  Bigger than a softball!   And then another and another………I couldn’t believe it!!  Just grown in a recycling bin!  Who knew!!

My potatoes compared to FULL size dinner fork!!

I was SO pleased that I had to make something with them……..I wanted to taste their fresh picked goodness!!

So on the first day I roasted all the little ones.  

And today I made potato salad out of the big ones!

Here’s how I made it, but seriously…..I’m just trying to show off my fabulous potatoes!

Recipe:

  • a few potatoes fresh from your garden (or whatever)

Peel them and dice them in large cubes and boil or steam until tender in salted hot water

Meanwhile in a bowl add:

  • chopped up left over cooked bacon ( if you have some and what to use bacon)
  • 1 chopped green onion
  • 1 tbsp grainy Dijon mustard
  • 1 tsp curry powder
  • 2-3 tbsp of mayo or olive oil or a combo of both ( to taste)
  • Salt & pepper

Mix all that up in readiness of the potatoes being cooked.   Then drain and  toss the potatoes into the dressing.  Mix well but not too vigorously that you swish the potatoes.

Then add some chopped hard boiled egg if you so desire.

Sprinkle with a bit of paprika!!

Bacon and Egg Potato Salad!  Straight from the garden!

Eat while still warm!

Bacon and Egg Potato Salad fresh from the garden

Advertisements

Bean and Walnut Burgers

Another thing I have never been good at or shall I say never been able to find a recipe that works for me is “veggie burger” type things.

I always seem to over process the veggie part and then it is always too soft in the middle or falls apart.

But I think I just may have found a combo that works!

Here is what you will need:

  • 1 clove fresh garlic
  • 1/2 cup Italian parsley
  • 1/2 toasted walnuts ( important to toast for flavour)
  • 1 can of navy or white beans (rinsed)
  • 2 eggs

In the food processor, start with the garlic alone and give  it a good whirl to give it a head start on the chopping.

Then add the parsley and walnuts, give them a whirl till they are finely chopped.

Then finally the beans and the eggs.   Whirl them all up till they are chopped and well mixed but NOT completely smooth.

Then in a separate mixing bowl add:

  • 3/4 cup panko bread crumbs
  • 2 minced green onions
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • zest of 1 lemon

Mix that together and then add the bean and nut mixture and mix thoroughly.

Shape into patties and put them on a baking sheet lined with parchment and then put them in the fridge for at least half hour to let them firm up.

Then you can either brush them with olive oil and bake them in the oven at 350, turning once, till they are golden brown.   Or pan fry them in a little oil, about 6 minutes per side, again, till golden brown.

Then serve as you would any other patty.  On a bun or on top of salad…..

South West Supper

We very much enjoy the taste of the South West around our house.  Even if we DO live in the North West.  Maybe that’s why?

Tonight I have made a South West beef stew, a South West salad and some South West corn bread muffins.  All together, you have a South West Supper!

I started with the stew so it would have some time to get acquainted.   I have to warn you that this stew will seem remarkably similar to chili.  That’s cause it most is the same only instead of ground beef I used stewing beef.

So in your dutch oven, brown in a few splashes of oil:

  • cubes of stewing beef dredged in a little flour ( or whatever protein you are into)

Once they are browned on all sides, remove to a resting bowl.   Then add to the pot:

  • 1 large onion sliced and or cubed
  • 1/2 of 1 large red pepper cubed
  • 1 small carrot cubed

Try to keep all of these things the same size of cube for consistency.

Cook these till they are nice and sweaty looking and then add:

  • 1 tsp ground cumin
  • 1 tsp paprika ( smoky adds more flavour)
  • 1 tsp chili powder
  • 1/2 – 1 tsp chili flakes ( depending on your tolerance)
  • 1 tbsp dried oregano
  • 1 tsp red wine vinegar
  • 3-4 cloves minced fresh garlic

Feel free to use more or less of anything depending on your taste.

Mix those into the vegetables well, then return the meat to the pot with any juices that may have collected.  Stir it all well.

Then add:

  • 1 small tin tomato paste
  • aprox 1 cup water or stock

Stir, cover and let come up to a boil, stir again and turn down to a simmer.

Shortly before serving add:

  • 1/2 can rinsed black beans

Stir in and turn off heat.

South West Stew

While your stew is simmering you can put together your South West Salad.

Add together is a bowl:

  • the other half of the can or black beans
  • 1/2 a can of nibblet corn ( keep other half for corn bread)
  • the other half of the red pepper diced ( same size as corn and beans)
  • 2 green onions ( green part only) sliced on the diagonal
  • 1 large handful of fresh cilantro finely chopped
  • 1 tsp ground cumin

Toss all that together.

Just before serving add:

  • 1 ripe avocado diced
  • juice of 1 whole lime
  • 1 tbsp olive oil
  • S & P to taste

Toss again and serve.

South West Salad

Put these two dishes together with some nice corn bread muffins to soak up the sauce and you’ve got yourself a tasty South West Supper!

South West Supper

Citrus Chicken

As I have mentioned many a time before, I am allergic to shell-fish and for that reason I avoid most Asian style restaurants because the abundance of shell-fish is just too high risk.

But this doesn’t mean to say that I don’t LOVE some of the foods one might get there.  Before “the trouble” ( because I wasn’t always allergic) I used to frequent many a Chinese buffet!

One thing I particularly miss is Lemon Chicken.

So today I thought I’d try my own version, only without the crispy batter of course.

Here is what you will need:

  • boneless skinless chicken breast cut in bite size cubes
  • 2-3 cloves minced garlic
  • aprox 1 inch minced fresh ginger
  • 1/2 orange pepper in thin slices
  • juice of half a fresh orange
  • juice of 1 fresh lemon
  • 2 tsp orange zest
  • 1 tsp lemon zest
  • 2 tsp soy sauce
  • 1 tsp sugar ( or sweetener of your choice)
  • 1/2 tsp chili flakes ( more if you like)
  • 1/4 water or stock

In a hot skillet, add about 1 tbsp of oil and then brown the chicken.   Then add the garlic and ginger, toss well and cook till they are well sweated.

Then add all of the other ingredients, mix well and bring up to a boil, then simmer for about 10 minutes.

At this point, it can be ready but the sauce will be thin.   OR you can do like real Chinese food and add some cornstarch to thicken it up and give it that glossy look.

Put 1 tbsp of cornstarch in about 3 tbsp of water and mix into a thin paste, then add to the chicken dish and mix in well.  It should take a short time for it to thicken up.

Then it is ready to serve.  Top with some green onion and maybe some toasted cashews?

Citrus Chicken

Kale crackers

I was standing around in the grocery store yesterday and was fed up with the price of “good for you” type crackers.

It’s a shame really how the “real” food is so expensive while the sugar leden nutient free stuff is so cheap!  And you wonder why people are so ill…….don’t get me started!

Anyway, I refused to waste money on any of them because I know I can make something WAY better for you and I know exactly what is in them!

As you may have gathered by now, I am a huge fan of kale and like to use it anywhere I can!

Oddly I had some in the fridge that was just about to expire ( weird cause usually it gets used before!).  So I tore up about two big leaves worth and put them into the food processor, with 2 cloves of fresh garlic and 3 green onions ( the whole thing).

I whizzed that up till they were all chopped down to a nice green paste.

Chopped kale

Then it was pretty much a case of the usual cleaning out of the pantry style I seem to enjoy.

I got out the mini coffee grinder and buzzed up a few of my own “flours” out of a few things.  So the measurement would be “one coffee grinder full” but let’s say 1/2 cup just for argument’s sake.

Ground lentils

So 1/2 cup of:

  • ground red lentils
  • ground oat flakes
  • ground flax seeds
  • whole flax seeds
  • corn flour

Then whiz that up.

Then add:

  • 1/2 cup olive oil
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • few grinds fresh black pepper

Grind that up and check the consistency.  Mine was still a bit loose so I added about 1/4 cup of water and blended again.  You want it to be the consistency of a nice thick paste.

Cracker dough

Then turn it out onto a baking tray lined with parchment ( I had enough for two trays worth ).

You can use a spatula to spread it out thinly although for some reason it was particularly sticky today so I covered it with another layer of parchment paper and took the rolling-pin to it.

Roll out dough

Peel off the paper, clean up the edges and then score it into what ever shapes you’d like.

I just did boring squares.

You can then top them with some very coarse salt of your liking…….or not.

Score the cracker dough

Then put them in the oven at a low temperature no more than 300 degrees but 250 or even 200 would be fine.  Because it is almost as though we are drying them rather than baking them.   That way they don’t get over done.

Let cool and enjoy with your favorite topping or plain.

Kale crackers

And you will know exactly what is in them!!

Thai Noodles

Or Pad Thai to some, although my recipe isn’t completely authentic, so perhaps “Thai Style” noodles?

As I’ve mentioned before in this blog, I am terribly allergic to shell-fish so because of that my former love of Asian style food, especially Thai has been curtailed.

I’ve had to learn to make my own “Asian Style” dishes so that I know EXACTLY what it is in them.

One place that I can really get into trouble is with certain fish sauces.  Often they are made with shrimp which will do me in.  Also certain Thai and Chinese curry powders will have pulverized shrimp shells in them.  So if you have a shell-fish allergy….be very very careful in these types of restaurants.

So a long time ago I learned to make my own Thai Noodles.  The recipe, I believe, was based on that of a legendary Toronto eating institution called the “Bamboo Club” which was a funky West Indian type eatery and night club that served up spicy food and even spicier music!

I’m just doing it from memory so I can’t tell you exactly was in their’s but here is what is in mine:

  • plain chicken breast or tofu  ( or if you can, shrimp) or any combo of these
  • 1 package medium width rice noodles ( I like the brand with the elephant )
  • 2 eggs slightly beaten
  • 2-3 cloves minced garlic
  • 1 inch fresh minced ginger
  • Salt & pepper
Sauce
  • juice of one lemon
  • 1/2 cup ketchup
  • 1/4 soy sauce ( + 2 tbsp of fish sauce IF you can have shell fish)
  • 2 tbsp brown sugar ( or sweetener of your choice)
  • 1 tsp chili flakes ( more if you like)
 
Garnish
  • 2-3 green onions thinly sliced on the bias ( for garnish)
  • 1/4 cup crushed peanuts  ( for garnish)
  • handful of chop suey style sprouts ( garnish)

Get everything ready before you start because once you begin, everything will happen fast and it is all about timing!

Start by either boiling a kettle or a pot of water for the noodles.    You can make them either by boiling a pot and when it reaches the boil toss in the noodles and then turn off the heat!  Stir them down until they are soft and cover for a few minutes.

OR place the noodles in a large bowl and then pour the boiled kettle water over them.  Same thing, stir till softened down and then let sit a couple of minutes.

While the water is boiling, mix together all of the ingredients for the sauce.  I find doing it in a 2 cup measuring cup is the easiest.

Chop up the things for your garnish.

Okay, now you are ready.

Cut chicken or tofu into bite size pieces and toss into wok or none stick frying pan with a couple of splashed of oil.    Cook until chicken is well cooked then toss in garlic, ginger, salt & pepper and keep tossing till well coated.

Drain your noodles and toss them in the pan with the chicken, toss them around.   Then pour the sauce all over the noodles with as even distribution as you can, toss well to coat.

Then, in the SAME cup that the sauce just came out of, break in your two eggs and beat slightly.  This picks up the left over sauce.

Then pour the egg evenly all over the noodles and put a lid on the pan for a couple of minutes.

Once the eggs “set” toss the noodles all up again to mix the eggs in to the rest of the noodles.

Serve immediately!

Garnish with green onion, chopped peanut, bean sprouts and a wedge of lemon on the side!

Pad Thai

As good as these are fresh, they make a great snack at room temperature left over from the pan!

Or re-fried up the next day or to be honest, even cold!

Oscar nachos

We didn’t have an Oscar party, but that doesn’t mean that you can’t have some sort of party like food while you watch…….does it?

I whipped up a batch of nachos!  What better and easier, to stuff your face with while you yell at the TV?

First I started with making some fixins to go with them.   The beauty of nachos is that there are really no rules, so you can put anything you like on them!

 

Nacho fixins

I chopped up some red onion, green onion, tomato.   Then I grated some cheese and squished up some avocados into guacamole.   And then I added a few drops of my favorite Chipolte tabasco sauce to some sour cream.

I took a baking sheet and put down a layer of nacho chips ( use your favorite kind, I used white corn) then I added some left over chili I had kickin around in the fridge.  But make sure you heat it up first to make sure it is properly brought back up to temperature.

 

I spread that and some pickled hot peppers and then sprinkled some grated cheese.   Then added a few more chips and did the same again.   That way you don’t get that big melted mess in the middle.

 

Toss them in the oven under the broiler for…..as long as it takes……..just long enough to melt the cheese and the outside chips start to get slightly brown…..or to your taste…..but KEEP AND EYE ON THEM!!

 

 

Oscar nachos with all the fixins

 

Add some fixings and serve immediately.

%d bloggers like this: