Archive for the ‘Green Onion Recipes’ Category

Garden Recipes – Egg Vegetable Bake

Thursday, March 15th, 2012

A Garden Recipe Idea from

Not sure what else to call this (aside from Yum!).  Hubby even commented that this one of his new healthy favorites.

1 onion, chopped
1/2 cup chopped green onions
1 cup sliced mushrooms
2 cups chopped steamed broccoli
6 eggs
1/2 cup milk
2 tbsp rosemary
2 tbsp thyme
2 tbsp parsley
sea salt

Note:  You could substitute any of your favorite garden vegetables that would be compatible with eggs.  (Ex. Tomatoes, Peppers, Artichokes, Spinach, etc.)  Also, you can dress it up with cheese. I didn’t use cheese (as a test), and nobody even missed it… likely because of the large quantity of herbs.  But, it worked.

Preheat oven to 350 degrees (F).

Step 1:   Grease the inside of a square casseroled dish (I used butter).
Step 2:  Warm your skillet with a little safflower oil.
Step 3:   Place onions and mushrooms in the warmed skillet & saute until tender (stirring occasionally).
Step 4:  Add the rest of the vegetables and herbs, cooking until warmed (stirring occasionally).
Step 5:  In a separate bowl, beat eggs and milk together until well mixed and frothy.
Step 6:  Add the vegetable mixture to the casserole dish.
Step 7:  Add the eggs to the casserole dish.
Step 8:  Bake until the top is firm when tapped (about 35-40 minutes)
Step 9:  Slice and serve.

Suggestions for side dishes:  garden salad, fruit salad, fresh bread

Also, when I harvested the broccoli in the fall, I also saved the stems, cut them up and froze them separately.  (see How to Freeze Broccoli)  I use them mostly for soups, but they worked well for this dish as well.

Baked Jalapeno Party Poppers Recipe

Sunday, June 21st, 2009

This was a big hit at the BBQ… especially with the guys.

Jalapeno Peppers (wash and drain) – with a sharp paring knife, cut a circle around the top and remove the top.  Use a butter knife or something similar that will fit in the hole and scoop out as many of the seeds as possible.

Fill the inside with a mixture of softened cream cheese and diced cilantro.

Replace the cap snugly.

Wrap a piece of bacon around the outside of the pepper, and hold in place with toothpicks (try to catch part of the cap, to hold it in place also).

Place peppers on a broiling pan (sometimes I use my baking/cooling rack on top of a cookie pan to catch the grease).  Bake at 375 until the bacon is completely cooked (cook for about 15 minutes on one side, then about 10 on the other side, but keep an eye on it – it may need to cook a little longer).

Other variations:  Mix green onions or a few seeded tomato pieces (diced finely) in with your cream cheese.  Be careful with adding ingredients that are full of moisture, as they’ll make it a very messy dish to eat.  Also, try mixing in some shredded cheddar with the cream cheese.

NOTE: Because of a huge volume of inappropriate spam postings, I had to close of this blog to public postings.  However, I am very interested in any garden related recipes or comments that you’d care to share.  Please feel free to send them to me at:

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry – again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.


PS – if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

BLT Pasta Salad Recipe

Sunday, May 17th, 2009

Can you say Yum!  :)

Your favorite pasta for pasta salad (cooked, drained, and cooled)
cooked bacon crumbles
diced scallions
halved (or quartered) cherry tomatoes
washed and completely dry fresh spinach leaves (shredded)
diced celery

Stir together.  Add Mayo to taste and the consistency that you like.  Pepper to taste.

Optional:  green olives.

Garden Pilaf

Monday, May 4th, 2009

Use rice, or other grains for variety, like Quinoa.  Precook the rice (or other grain), per directions on the grain package.  I like to use a broth like vegetable, chicken or fish instead of water when cooking the rice.  It adds an extra depth of flavor to the dish.

1/2 cup diced carrot
1/2 cup diced onion (or green onion)
1/4 cup diced red pepper
1/4 cup diced celery
1/4 cup diced green pepper (I prefer to leave out the green pepper with this dish)
6 cups cooked rice or grain
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almond slivers
1/4 cup olive oil

Saute vegetables in olive oil just until they start to soften.  Add oregano.  Add to the cooked rice and mix well.  Salt to taste.

Dry roast the almonds in a hot skillet until lightly golden brown.  Add to the pilaf and serve.

Company Chicken & Tomatoes Recipe

Sunday, April 12th, 2009

This is one of my favorites to serve dinner guests.  It’s such a gorgeous presentation, it looks like it should be on a magazine cover.

4 boneless chicken breasts, washed and patted dry
Salt & Pepper
1/4 cup flour (all purpose)
2 tbsp olive oil
2 tbsp butter
1/3 cup minced scallions (or shallots)
1/4 cup dry white wine
2 cups tomatoes, seeded and chopped
3 tbsp nonpareil capers, drained
2 tbsp minced garlic
3 tbsp fresh basil, finely shredded

Heat a skillet over medium-high heat, adding butter and olive oil.

I like to trim any fat off the chicken breasts, but this is optional.   Spread the flour on a plate, mix in salt and pepper.   Coat both sides of the chicken breasts in flour.  Gently shake off any excess flour.  Place chicken in the skillet and saute for 4 minutes, then turn the breasts over and cook on the other side for 3 to 5 minutes (until no longer pink in the center).  Place on a platter and cover,  place in the oven to keep warm on the lowest setting your oven has.

Place the scallions in the skillet and saute until softened.  Then turn the heat up to high and add the wine.  While the wine is boiling, scrape up the bits and pieces from the bottom of the pan, until the wine is almost all evaporated.  Stir in tomoatoes, capers and garlic.  Cook, stirring continually, until the tomatoes create a thick (chunky) puree.  Boil the sauce until thick (stirring constantly).  Remove from heat and stir in the fresh basil and salt/pepper to taste.

Nest the chicken breast on top of a “nest” of angel hair pasta, then spoon the sauce over the chicken.  Garnish with a fresh sprig of basil.

Note:  sometimes I like to toss the angelhair pasta in a little olive oil and with a little bit of chopped parsley, for added visual effect.

I learned a long time ago, that the “presentation” of a meal is so important to a person’s perception of the meal and the meal’s success.  Even the most divine tasting dishes won’t be regarded well, if they’re not presented in an appealing way!

Greek Tortellini Salad

Sunday, March 15th, 2009

Ooh, this is another of my favorites.

1 lb cooked cheese toretllini (cooked, but still firm) drained
2 ripe (Italian) tomatoes, chopped
16 oz of artichoke hearts (marinated works best), diced
1/2 cup thinly sliced red onion
1/2 cucumber, diced.
1/2 cup black olives, halved

Toss with 5 tablespoons of olive oil, 2 tbsp lemon juice, 1 tsp finely minced crushed garlic, oregano and black pepper to taste.  Lastly, mix in crumbled feta cheese to taste.  Serve over a bed of fresh greens for a picture perfect dish.

Tabbouleh Salad

Sunday, March 15th, 2009

This is a fabulous and very colorful/pretty lunch or supper dish, perfect for hot summer days.   Traditioinally, I think tabbouleh is made with couscous, but I like to make mine with Quinoa.  Use your own preference.  I also think this recipe is much more flavorful if you let it sit for a day in the fridge before serving… gives the flavors a chance to meld.  Serve it with Romaine heart leaves.  Dish it into the leaves and eat it as if it’s a taco or lettuce sandwich.

Also, change the ingredients to your mood….  For example, you might instead use feta cheese, black olives, cucumbers, peppers and onions for a greek salad mixture.  Or perhaps create a mexican combination.  Really, it’s all up to you and what you like.

Quinoa (1 cup uncooked)
4 ripe plum tomatoes (diced)
2 cups fresh parsley (finely chopped)
1 cup diced cucumber
1 cup fresh mint (finely chopped)
1 bunch green onions (finely chopped)
1 medium onion (finely chopped)
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 tsp ground allspice
1/2 tsp salt
1/4 tsp ground black pepper
1 head washed romaine lettuce, separated into leaves.  Pat dry before serving.

Cook quinoa per the package directions.  Note:  it’s best to rinse quinoa in hot water first, before cooking.  It removes any bitter flavor that may be present.  When fully cooked, chill in the fridge.

In a large bowl, combine:
tomatoes, parsley,  mint, scallions, onion

Stir in:  allspice, salt, pepper.

In separate bowl whisk together lemon juice and olive oil.  Add to the chilled quinoa and toss to coat.  Add the vegetable mixture and toss to coat.  Serve at room temperature.

Mock Sukiyaki

Sunday, March 15th, 2009

This was one of my favorites, growing up.  Probably because my brother and sister didn’t care for it.  In fact, it was one of my most requested “birthday dinners” as a child!  We grew up on a cattle farm, with a huge organic garden… so it was easy for Mom to give us this dish, knowing that it was wholesome all around.

1 lb thinly sliced round steak
2 tbsp vegetable oil
1 cup celery, chopped
1 medium green pepper, sliced into bite-sized pieces
1 large onion, thinly sliced
1 & 1/2 cup sliced fresh mushrooms
1/2 cup sliced green onions, in 1″ pieces
1 can condensed beef broth
1 tablespoon soy sauce
1/4 cup water

Brown beef in vegetable oil.  Add broth and 3/4 can of water.  Let simmer for 45 minutes (until beef is tender).  Add vegetables and soy sauce. Let simmer 10 minutes more or until vegetables are to your desired tenderness.

Separately, combine 1/4 cup water and cornstarch.  Add to meat mixture and stir until thickened.  Serve over hot rice.

Note:  if you slice the beef when it’s still partially frozen, it’s easier to slice it more thinly.

Of course, you may also add other vegetables to this dish as well… like water chestnuts, bamboo shoots, snow peas, bean sprouts, bok choy, etc.

Tostadas Recipe

Sunday, March 15th, 2009

This is a nice summer finger-food recipe.  Adjust the ingredients to your taste.  I like to prepare it just to the point of decorating, and let my dinner guests finish their own.


Vegetable oil
1/2 onion, diced
2 cloves garlic, chopped
2 cups cooked chicken breast (use canned if you’re in a hurry)
3 chipotle chiles (you can use canned here too if needed)
1 cup tomato puree
1 tbsp oregano
1 can refried beans
farmer’s cheese, crumbled
Tostadas (fried, flat corn tortillas)
sour cream
chopped clinatro
chopped scallions (green onions)

Saute onion and garlic in vegetable oil until soft.  Add chicken.

Puree the chipotle peppers and the tomato puree in blender.  Pour over chicken, add oregano and cook for 10 minutes over low heat.

Warm the refried beans in a sauce pan.  Spread over tostadas.  Add a layer of chicken.  Next, add a layer of cheese.  Then garnish with a dolop of sour cream and chopped scallions and or cilantro.