35 WAYS TO USE SCALLIONS
These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 35
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallion recipe in 30 minutes or less!
Nutrition Facts :
CREAMY SHIITAKE LINGUINE WITH SCALLIONS/ GREEN ONIONS
This is the recipe I use when I serve pasta to guests. It is so elegant and the flavors are extremely unique, due to the shallots and green onions.
Provided by Adina Cappell
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
- In a large frying pan, saute mushrooms in butter until they begin to soften.
- Add minced garlic and shallots; sauté an additional 2 minutes.
- Add white wine and simmer until wine is reduced by half.
- Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
- Remove from heat; add scallions, lemon juice, salt, and pepper.
- Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
- Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
- Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.
Nutrition Facts : Calories 808.2, Fat 35.9, SaturatedFat 21.4, Cholesterol 112, Sodium 192, Carbohydrate 98.4, Fiber 6.8, Sugar 6.4, Protein 19.6
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.
Provided by carolinajen4
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.
Nutrition Facts : Calories 250.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 39.3, Sodium 1017, Carbohydrate 25.8, Fiber 2.7, Sugar 0.6, Protein 8
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS
Easy make ahead dish that is full of flavor. Can substitute ground turkey or chicken for the beef. Can make ahead and freeze. From Lone Star Legacy cookbook.
Provided by Vicki in CT
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
- Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
- In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
- Bake for 30 minutes until bubbly.
- *If making ahead will need to increase cooking time.
SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE
Glass noodles readily soak up their surrounding seasonings - and this dish delivers a smack of umami with curry powder, soy sauce, sesame oil and fresh ginger. Also known as bean thread noodles or cellophane noodles, gluten-free glass noodles are often combined with vegetables and used as a filling for dumplings or spring rolls, or added to soups, braised dishes or stir-fries for heft. Here, the transparent threads are tossed with curry-spiced Napa cabbage and dried shiitake mushrooms, which have more complex, earthy notes than fresh. Bright cilantro and ginger round out the dish, which is equally good warm or at room temperature.
Provided by Corinne Trang
Categories noodles, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the noodles in a large bowl, cover with room-temperature water and soak until pliable, about 30 minutes. Drain. Place dried shiitakes in a medium bowl, cover with room-temperature water and soak until hydrated and soft, about 30 minutes. Drain the mushrooms, remove their stems, and julienne the caps.
- While the noodles and mushrooms soak, heat the grapeseed oil in a large lidded skillet over medium-high, uncovered. Stir-fry the garlic, ginger and scallion until light golden, about 1 minute. Add the shiitakes and continue to stir-fry until golden, about 2 minutes.
- Stir in the cabbage and curry powder, then 3 tablespoons soy sauce. Reduce heat to medium, cover and cook until the cabbage is wilted and has given up its natural juices, 5 to 7 minutes.
- Add the drained noodles and remaining 1 tablespoon soy sauce. Increase heat to high, and stir-fry until noodles absorb the juices and are cooked through yet still chewy, 1 to 2 minutes. Drizzle with sesame oil, toss well, sprinkle with cilantro and serve immediately.
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