Category Archives: green onion

Summer Slaw Salad

Who’s excited for grilling, sunshine, and fireworks? I am. This is light and refreshing alternative to coleslaw that will go great with your celebratory BBQ tomorrow.

Summer Slaw Salad

1/2 head of cabbage sliced thin (~2 1/2 cups)

1/2 large zucchini peeled with a julienne peeler (my zucchini are enormous so you might want to use 2 small zucchini)

6 sweet mini peppers sliced thin

4 green onions sliced

3 garlic cloves minced

1 jalapeno minced

3 tbsp of rice wine vinegar

2 tsp of sesame oil

A few sprinkles of toasted sesame seeds

Mix everything in a bowl.

Just before serving sprinkle the seeds on top reserve these if you plan on refrigerating it over night. I made this the day before so the flavors would meld together by tomorrow.

Happy 4th of July everyone! Have a save and lovely holiday. If you are working tomorrow, thank you. We couldn’t do it without you.

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Garlic Rosemary Marinade

I made this marinade last weekend for some chicken breasts that we cut up and put on pasta (shhh I know we had a cheat meal). I tweaked it a little bit to make some chicken quarters for dinner later in the week. If you are grilling this weekend try this recipe. It takes a little more time because you have to roast your garlic first. It is definitely worth it. I roasted about 4 heads of garlic so I have a few leftover in the fridge. To roast the garlic you just drizzle with olive oil then wrap it in foil and bake at 350 until soft.

Garlic Rosemary Marinade

6tbsp white balsamic vinegar (I’m sure there is a better measurement for this but I had doubled the recipe I made the first time)

12 tbsp olive oil

2 heads of roast garlic

4-5 tbsp rosemary (fresh if you have it)

5 tsp of salt

1 1/2 tsp black pepper

1/2 tsp red pepper flakes

1/4 tsp cayenne

1/4 tsp coriander

Blend up in a food processor or blender. Pour over chicken or pork. (I’m not a fish eater but it might be good on that too) marinate for 2 hours or overnight. Grill your meat and baste it with leftover marinade while cooking. Remember that it had raw meat in it so don’t baste in the last 2 minutes of cooking just in case. I kind of cooked it too hot on the grill so I had to finish it off in the oven. Oops, don’t do that.

I also cooked some amazing green beans with yellow bell peppers.

I sautéed them in coconut oil until just tender, then tossed in diced green onion and some chopped fresh basil. Then I topped the whole thing off with a drizzle of coconut milk.

This was a super tasty and fresh side dish.

Now doesn’t this meal just say backyard BBQ? I think so! Enjoy your holiday weekend and to all my teacher friends, only 3.5 days left!

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Coconut Curry Chicken

This was a pantry scraping recipe today. We are at the end of our fresh food and so I had to get a little creative with what I had available. Ginger is a great addition to many meals and has a long shelf life. I keep it in the cabinet with my garlic and onions. Ginger adds flare and spice, plus it is good for you. I served this over zucchini “noodles”. This is a good technique to hang on to for when you are craving that pasta. You can use a julienne peeler or a food processor.  The taste is not the same as pasta but the texture will satisfy the cravings and add some delicious zucchini flavor.

Coconut Curry Chicken

2″ of peeled ginger root diced

4 cloves of garlic diced

5 red jalapenos sliced thin

2tsp of coriander

2tsp of cardamom

1 tsp black pepper

7 chicken thighs (or piece of your choice)

1 can of coconut milk

Handful of fresh chopped cilantro, green onions, and cucumbers for toppings

2 grated zucchini for “noodles”https://leetsstreet.wordpress.com/wp-admin/media-upload.php?post_id=518&type=image&#

Add the first 6 ingredients to an oven safe pot with some olive oil. Cook on medium high for about 3 minutes. Add the chicken. Brown the chicken on both sides. Don’t worry if your spices are getting stuck to the pot, we will de-glaze it with coconut milk.

Pour in coconut milk and scrape the bottom of the pot to get all the tastiness up. This is called de-glazing. you can do this with wine or stock. It is the best way to start a good pan sauce too.

Leave uncovered and let cook on low in your oven for 2 hours. You can speed up the time if you prefer by increasing the heat to 400 for about 30 minutes (check to make sure it is cooked through before serving).

While that cooks make your zucchini pasta.

Remove the pot from the oven. Place the chicken pieces on a plate and set to the side for a few minutes.

Place the pot on a burner on medium heat. Toss the zucchini in the remaining curry sauce. You may need to add water if the sauce is too thick. I added about 1/2 of a cup of hot water.

Cook on medium for about 5 minutes.

Place chicken back in pot with zucchini. Serve the chicken with with cilantro, onions and cucumbers.


T’s New Favorite Meal

Chicken balls, awesome balls, stuffed awesome balls, not kibbeh, sorta croquettes. There is no name that isn’t either vulgar sounding or too vague to describe the dinner we had tonight. So I’ll refer to them as T’s favorite. In reality they are a stuffed chicken ball that is then “breaded” and fried. I got the idea while surfing the food sites I love to check and saw a recipe for kibbeh. The recipe wasn’t paleo and was made with fish. (I really don’t like fish) But, I loved the concept of grinding meat into a paste and stuffing it with something tasty and frying it. So I set to thinking of how I would make this delicious and paleo. I came up with this.

It was definitely a learning experience for me because I had to make adjustments as I went along in how and when to cook. I scorched one because the oil was too hot. Couldn’t really get the stuffing in because it was too leafy. In the end I came up with a killer dish that was worth all the trouble.

This is not something you can whip up quickly. Sorry. It would have been quicker if I knew what I was doing. Next time they will be more delicious and I will make twice as many.

T’s Favorite or Stuffed Chicken Balls

2 strips of bacon

4 chicken tenders

1/3 cup of coconut flour

2tsp dry chopped onion

1tsp thyme

1 tsp garlic powder

1tsp red pepper

1tsp salt

1/2 tsp black pepper

Stuffing

2 cups of chopped spinach

3 chopped green onions

5 tbsp chopped almonds

dash of pepper

dash thyme

pat of butter

Coating

1/2 cup of coconut flour

1/2 cup of shredded coconut

Add the ingredients for the meat balls into a food processor and blend into a paste.  Cover tightly and refrigerate for an hour or up to one day.

Toss together all the stuffing ingredients in a pan until just beginning to wilt. This takes about 2 minutes on medium high.

When the stuffing has cooled enough to handle remove the meat from the fridge. It will be a sticky mess to handle. So get a large bowl of ice water and  dunk your hands into the water in between forming each ball. Dunk your hands, spoon about a golf ball size of meat into your hands. Press your thumb into the center of your golf ball. Wiggle your thumb in a circle until you form a deep well. Fill the well with your filling mixture. Carefully press closed the opening.

Continue this until all your meat is gone.

Set up two bowls: one with coconut products, the other with eggs. If you’ve ever made battered chicken or steak the process will be the same here. Get a  meat ball wet in egg, roll ball in coconut, place on rack. Repeat until all the balls are coated.

I tried to fry these and I scorched one so bad that I stopped. I’m not good at frying. T says my oil was too hot. Which is probably the case. Rather than burn the entire dinner, I baked the rest on a rack over a pan to catch the drippings. If you are a fryer, fry them, if not bake them.  I baked them at 400 rotating half way through until they were golden all around. This took about 20-30 minutes.These came out super tasty and worth the little extra hands on time. We ate these with roasted brussel sprouts and some guilty ranch dressing.