Posts Tagged ‘scallions’

Tuna Teriyaki with Scallion Salad

June 8th, 2011 by andrea | 1 Comment | Filed in Asian, Fish, Main Dish, Quick Cooking, Recipes, Seafood

This Asian-inspired recipe for fresh tuna is quick and perfect for a weeknight dinner. The mild-tasting, firm-fleshed fish is basted with an easy-to-make teriyaki sauce and topped with a flavorful cilantro and green onion salad. Serve with steamed rice and stir-fried veggies. Enjoy!

Note: I used ahi tuna (frozen then thawed) that I bought at Trader Joe’s.  

Tuna Teriyaki with Scallion Salad
-recipe from Fine Cooking Magazine 

Tip: If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Serves four.

6 Tbs. soy sauce
3 Tbs. firmly packed dark brown sugar
1 tsp. finely grated fresh ginger
1 medium clove garlic, finely chopped
1 tsp. Asian sesame oil
4 6-oz. tuna steaks, 1 inch thick
1/8 tsp. ground cayenne
8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
1/4 cup fresh cilantro leaves
2 Tbs. rice vinegar

Make the teriyaki sauce:
Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:
Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.

Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.

Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.


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Turkey or Pork Fried Rice

April 28th, 2011 by andrea | 2 Comments | Filed in Asian, Main Dish, Quick Cooking, Recipes, Rice, Turkey

We love fried rice in our house. Not only do you get all the food groups in one dish (protein, carbs, veggies), it’s also super quick and easy to make.

I used ground turkey instead of ground pork and it worked great! It’s important to use cold leftover rice because freshly-made rice will turn into a mushy mess…and nobody wants to eat that! Serve with your favorite Asian hot sauce. Enjoy!

Pork (or Turkey) Fried Rice
-recipe from Martha Stewart Everyday Food

Keep leftover rice on hand to whip up this one-pot dish. It’s an economical, tasty supper that’s faster than takeout. Leftover cooked rice is perfect in this dish because it won’t stick together in the skillet. For a lighter version, substitute ground turkey for the pork. Serves 4.

2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons plus 1/4 teaspoon soy sauce
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground pork
2 carrots, shredded
1/2 cup frozen peas
2 cups cooked white rice (about 3/4 cup uncooked rice)
2 tablespoons rice vinegar

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.


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Asian Turkey Meatballs with Carrot Rice

January 27th, 2011 by andrea | 7 Comments | Filed in Asian, Main Dish, Quick Cooking, Recipes, Rice, Turkey

Fast and flavorful, these Asian-inspired turkey meatballs are made with basic ingredients and are perfect for a weeknight meal. The meatballs can even be made ahead and frozen, which is always a bonus for the busy cook!  

Both my kids loved the turkey meatballs, even my Picky Eater (alert the media!). I used 3 teaspoons of Sriracha in the meatballs (instead of 4 teaspoons) and they had a good amount of heat. My Picky Eater said they were kind of spicy but he still cleaned his plate without being asked to. Use less hot pepper sauce if you want a milder meatball. The recipe suggests using Sriracha, a Thai hot sauce that can be found in many grocery stores in the Asian foods section. It’s a must-have condiment for Asian cooking. The fish sauce is also a popular Asian condiment and is used in Asian many dishes (Pad Thai, for instance).  

When forming the meatballs, try to make them the same size so they cook evenly. If they’re different sizes, some will be overcooked while some are undercooked. To serve, squeeze a little lime over the finished meatballs and carrot rice for a fresh burst of flavor (soy sauce optional). Enjoy! 

Asian Turkey Meatballs with Carrot Rice
-recipe from

This dish is simple, quick, and packed with flavor — exactly what you want on a busy night. Make ahead: Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months. Serves 4.

Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha) – use less for mild meatballs
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
From Everyday Food, November 2010

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Asian Lettuce Wraps

October 4th, 2010 by andrea | 6 Comments | Filed in Appetizer, Asian, Beef, Quick Cooking, Recipes, Snack, Turkey

Make your friends happy by bringing these delicious Asian Lettuce Wraps to the next gathering. They’ve got loads of flavor and are super easy to make. I guarantee you won’t have any leftovers, which is kind of a bad thing since they’re so good.

I substituted ground turkey (93% lean) for the ground beef, and used Romaine lettuce leaves since the store I was at didn’t have Boston lettuce. I had some ginger in the fridge that was already minced so I used that instead of grated ginger. For something a bit heartier, serve the cooked meat mixture over rice. Enjoy!

Asian Lettuce Wraps
-recipe from Sunny Anderson, Food Network

Makes 4 servings.

1 head Boston lettuce, leaves separated, cleaned and dried
2 teaspoons vegetable oil
1 pound ground beef (I used ground turkey)
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

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Greek Salad Salsa with Toasted Pita Chips

August 26th, 2010 by andrea | 9 Comments | Filed in Appetizer, Dip, Quick Cooking, Recipes, Salad, Snack, Summer, Vegetable, Vegetarian

I took this awesome Greek-inspired salsa to a pool party recently. Dang, it’s good! I chose to make it because it’s super easy and I had all the makings for it. It’s a perfect summertime appetizer!!!

I followed the recipe for the salsa except that I didn’t have the fresh oregano so I used a little extra fresh dill and parsley. I also added some chopped red bell pepper and a few dashes of dried red pepper flakes for some zip. If you want the salsa to have a bit more tang, add a few dashes of red wine vinegar.

The recipe calls for making fresh pita chips but I didn’t feel like turning on the oven so I served it with store-bought pita chips. Next time I’ll make my own, though, because the store-bought kind were too small and fragile to hold much of the salsa. Bigger pita squares or triangles would work much better. Enjoy!

Greek Salad Salsa with Toasted Pita Chips
-recipe from San Francisco Flavors: Favorite Recipes from The Junior League of San Francisco

This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips. If, by chance, there is any left over, pulse it in a blender or food processor and use as a sauce for grilled fish. Serves 6 to 8.

8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Toasted Pita Chips (recipe follows)

In a medium bowl, combine all the ingredients except the pita chips and gently mix.

Cover and refrigerate for at least 2 hours or up to one day.

Toasted Pita Chips
You might want to double this recipe — these chips disappear quickly! Make them the night before you plan to serve them, and leave them in the turned-off oven overnight. Makes about 40 chips.

1 package mini pita breads
1/2 cup (1 stick) unsalted butter, melted
Garlic powder, dried
Dill, and paprika to taste

Preheat the oven to 300 degrees F. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter.

Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight. If the chips are still soft, repeat cooking process, preheating oven to 200 degrees F.

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Curried Stuffed Eggs

March 30th, 2010 by andrea | 2 Comments | Filed in Appetizer, Eggs, Recipes, Snack

I love deviled eggs and I love curry, so it pretty much was a given that I would love the two combined. This recipe is a fun twist on a classic!

Major Grey’s chutney is a type of chutney, not a brand. If you don’t have it (or can’t find it), the eggs will still be good. The chutney just provides another layer of flavor to the egg filling.

A decorating bag makes the stuffed eggs look fancy and labor-intensive when it’s actually super quick and easy to do.  Just spoon the filling into a decorating bag with a tip (I used tip #21), squeeze filling into each egg white in a swirly pattern, and Bob’s your uncle…pretty, swirly-filled eggs. If you don’t have a decorating bag then just spoon the filling into each egg white.

Curried Stuffed Eggs
-recipe from Gourmet Magazine 

Yield: Makes 12 stuffed eggs

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey’s chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste

Garnish: thinly sliced scallion green

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Just before serving, garnish eggs.

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