Garden Baked Beans

July 22nd, 2011 § 0 comments § permalink

058

Serves 12

Ingredients

2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
Olive oil
3 cloves fresh garlic
1 medium yellow onion, chopped
1 red onion, chopped
1 green onion, chopped
2 teaspoons salt
½ cup molasses
1 cup dark amber beer
¼ cup maple syrup
½ cup spicy yellow mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine

Directions

If using dry beans, clean and soak the beans overnight submerged in water. For fresh beans or after dry beans have soaked, place the beans in fresh water with the sprig of thyme in a large pan and cook until tender for about 30 minutes. Set aside.

In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and green onions until a little translucent, season with some salt. Strain the beans in a large mixing bowl, reserving the liquid, and mix together with the molasses, amber beer, maple syrup, mustard and tomatoes until well combined. Pour the bean mixture over the onions and mix together well. Pour about 2 cups of the water into the pan; the water should cover the beans by a few inches.

Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more water in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick!

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Adzuki Bean Salad

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh ginger, peeled and chopped fine
1 clove garlic, chopped fine
1 pinch red chili flakes

PREPARATION

In a large mixing bowl, combine beans, seaweed, carrots, bell pepper, and green onion.
In a separate smaller mixing bowl, combine remaining ingredients, and whisk until well combined. Drizzle over bean mixture, and mix well. Let stand for about 5 to 10 minutes before serving.

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

Jewel Yam & Al Blue Potato Hash

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 large sweet potato, cut into ¾ inch cubes
4 purple potatoes, cut in ¾ inch cubes
2 thick slices of bacon, cut into 1 inch pieces
1 medium onion, cupped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 green onion, thinly sliced
2 tablespoons fresh rosemary, chopped fine
Salt and fresh cracked black pepper

PREPARATION

Place a large skillet over medium heat. Once the skilled has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off to the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, sauté the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir of flip the hash a few times while sautéing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with tangy lemon vinaigrette. Enjoy!

Marjoram Orzo Salad

October 13th, 2009 § 1 comment § permalink

pics 097

Serves 4

Ingredients

2 cups cherry tomatoes, halved
2 cups orzo pasta, cooked aldente
½ cup kalamata olives, pitted and halved
½ cup green onions, sliced thin
½ fresh marjoram leaves, chopped fine
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup olive oil
½ cup feta cheese, crumbled
Salt and pepper

Directions

Mix together all ingredients except cheese and let stand before eating at least ½ hour. Just before serving add cheese and mix gently.

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