Tag Archives: scallions

Won Tons

17 Sep

Won Tons

All summer I have been craving Asian food so I have been trying new recipes.

Won Tons are one of my favorites.

This is a simple recipe  that I changed just a little.

One package of Nasoya WonTon Wrappers

One pound of ground chicken, pork or shrimp

Two tablespoons scallions

One small clove of garlic

One tablespoon fresh ginger. Only use fresh.

One tablespoon sesame oil

One tablespoon soy sauce

One egg

1/2 teaspoon black pepper

1/4 teaspoon salt

Two diced scallions for garnish

Place the ginger, garlic and salt in the processor and pulse till chopped well.

Add the diced scallions, egg, soy sauce, sesame oil, salt and pepper.

Mix well

Add to the ground chicken and mix well again.

Lay out all the won tons and place one teaspoon of filling on each.

Wet the edges of the won ton with water, make a triangle and seal it well

Take the two corners of the triangle and seal them together.

Bring two cups of broth to a boil and add ten wontons.

Cook about 5 minutes then let it simmer for 2 more minutes.

The chicken inside the won ton has to cook

Place some pea pods in a bowl and place the won tons with some broth

Garnish with another tablespoon of diced scallion

I freeze these on a cookie sheet than put them in freezer bags to store in the freezer for a very fast and easy soup.



Peanut Sauce Udon Noodles

3 Apr

Peanut Udon Noodle Salad

Every so often I want peanut sauce and I could put it on everything.

Tonight I put it over udon noodles and it was delicious.

2 tablespoons fresh ginger. Use only fresh.

4 cloves of garlic

3/4 cup  peanut butter

2/3 cup hot water

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoons sesame oil

2 teaspoons honey

One teaspoon red pepper flakes

One pound of udon noodles

1 chopped red pepper

3 diced scallions

Handful of diced cilantro

Sliced limes


Chopped peanuts

Hot sauce

Saute the garlic in the sesame oil for two minutes

Mix the ginger and garlic in the food processor and pulse till smooth

Add the sesame oil, peanut butter, water, soy sauce, vinegar, honey and red pepper flakes and pulse till smooth.

You may have to add some extra water to make it pourable.

Cook the udon according to the package directions. Drain.

Mix in a bowl with the peanut dressing

Place a bed of fresh spinach on each plate.

Place three to four heaping spoonfuls of udon on each plate.

Top with the scallions, red pepper, cilantro, chopped peanuts and limes.

This can be served hot or cold.

This recipe was originally from Epicurious but with a couple of changes now.

Andy’s bacon omelette

25 Mar

Andy's omelette

I am so proud of my children because they all cook well.

They try everything and it usually comes out delicious.

I went to Trader Joe’s and found Sweet Sriracha Bacon Jerky.

uncured bacon jerky

This is on my no buy list because it is so good. I could eat the entire bag.

Andrew made an omelette with it.

Three eggs

Three slices of bacon

One whole green diced onion

Two teaspoons feta cheese

Three teaspoons  cheddar cheese

One teaspoon olive oil

Heat the oil in a non stick pan

Add the scallions and just soften them.

Beat the eggs and add to the scallions on a low flame.

Add the cheeses and three slices of bacon.

The bacon is already cooked so you don’t have to mess with another pan.

Flip the omelette in half and eat like you have never eaten an omelette before.

So good, spicy and definitely antacid worthy.


Garlic Fried Rice with Vinegar Sauce and a Fried Egg

6 Feb

Garlic Fried Rice with Vinegar Sauce and a Fried Egg unnamed

Saveur magazine did it again.

This recipe is straight out of their magazine with just some minor changes and so delicious.

My health crazy boys loved it.

3/4 cup white vinegar

1/4 teaspoon crushed red pepper flakes

14 cloves of garlic

Salt and pepper

1/3 cup canola oil

4 cups cooked cold rice

3 sliced scallions

6 to 8  fried eggs

Heat the oil and garlic in a 12 inch skillet.

Cook the garlic till light golden brown  but not dark.

Set aside.

Stir the vinegar, red pepper, one tablespoon minced cooked garlic, salt and pepper in a bowl and set aside.

I use the rest of cooked garlic and oil to cook the rice.

Add the rice to the skillet with the oil and garlic  and let it crisp on the bottom then stir it around and crisp up the other side.

This takes about 7 minutes

Place about 5 or 6 tablespoons of the rice on a plate.

Drizzle with the vinegar sauce about 4 to 5 teaspoons on each serving.

Add the fried egg and scallions on top of the rice.

Serve more of the vinegar on the side.

I would also add a bed of spinach under the rice and egg for color and just because I always think I need to eat more greens

I had a brunch and served this with a baked ham, okra and pork potato pies.

Tuna Salad with Avacado and Grapefruit

6 Jan

Tuna Salad

This is a combination of Giada and Ina Gartens recipes. I think it is the best of all three recipes.

Six tuna steaks about a half a pound a piece

Two tablespoons olive oil for basting the tuna

Salt and pepper for sprinkling over the fish

8 tablespoons olive oil for the dressing

1 1/2 teaspoons salt

one teaspoon black pepper

Zest of one large lime or two small

One teaspoon wasabi powder

6 tablespoons lime juice

2 teaspoons soy sauce

15 dashes hot sauce

Two tablespoons honey

Two diced avocados

1/4 diced red onion

2 caramelized sliced white onions

1/2 cup chopped parsley

1/4 cup chopped diced cilantro

Two heads of chopped Romaine lettuce or mixed field greens

One box of arugula

1 sliced fennel bulb

1 sliced  seedless cucumber

5 diced scallions

2 cups seeded and peeled grapefruit sections with their juice

One box of cherry tomatoes

Heat the grill to high

Brush the tuna with the olive oil, salt and pepper

Grill on each side about two minutes. You want the tuna rare.

Set aside.

Mix olive oil, salt, pepper,  lime zest, wasabi, lime juice,  soy sauce, hot sauce, and honey. Set aside

Toss the diced avocado in the dressing

Start making the salad.

Arrange the lettuce , arugula, cucumber, red onion, parsley, cilantro and fennel. Toss with half the dressing. Slice the tuna and place it on top. And the rest of the dressing including the avocados.

Sprinkle with the caramelized onions.

Decorate with the grapefruit, scallions and cherry tomatoes.

Drizzle the grapefruit juice on top.

This is so pretty and great for a main course.




Orange Mayo Chicken Salad

19 Nov

orange mayo chicken salad

This is a recipe that I found in the Boston Globe magazine.

Then I changed it around  a little.

4 to 5 cups of shredded  cooked chicken because that’s how much I had leftover.

1/2 cup  mayonnaise.

3 tablespoons orange juice

Zest of one entire orange

2 tablespoons honey

3 diced scallions

4 stalks of diced celery

12 chopped plump apricots. If they aren’t plump, soak then in hot water for twenty minutes.

Dry well , then cutup

3 tablespoons diced parsley

3 handfuls of baby spinach

3 handfuls baby arugula

1/4 cup chopped walnuts

1/2 to 1 diced, seeded jalapeno.

The amount of pepper depends on how hot you like it.

Add a small amount at a time. You can always add more.

Mix the mayo, orange juice, orange rind and honey in a large bowl

Add the chicken to the  dressing and mix well.

Add the celery, walnuts, pepper ,apricots,  scallions and parsley and mix well

Add the spinach and arugula.

Toss well

This is a nice change from the regular chicken salad and great for leftover turkey.

I would add the orange segments the next time I make this just because I don’t want the orange to go to waste

Serve with grapes and toasted Italian bread

Shanghai or Peking Salad

31 Oct

Shanghai or Peking Salad

This is a salad I had at my friends party.

She had it catered from Holten Brandi in Boston.

Everyone loved it and I found the recipe on a television program.

This was before computers and I had to mail away for the recipe…

Imagine that!

That was 35 years ago and I have been making it ever since.

I have added a couple of things but it is still very similar.

3  diced scallions

3/4 pound of blanched sugar snap peas

One head of shredded iceberg lettuce

Three handfuls of baby spinach

Three stalks of diced Bok chow

3 stalks diced celery.

One can of drained baby corn

One sliced red pepper

1/2 pound baby carrots

One can of drained, sliced water chestnuts

3 tablespoons toasted sesame seeds

8 ounces of fried chinese noodles


1/4 cup rice vinegar

1/4 cup sugar or honey

2 Tablespoons soy sauce

2 teaspoons salt

One tablespoon sesame oil

1/2 cup peanut oil

Mix all the dressing ingredients and shake well.

Set aside.

This is a sweet dressing but very good on the salad.

It also makes a delicious marinade for chicken or pork.

Start assembling the salad.

Mix the spinach and lettuce together.

Place this on the bottom of the tray.

Decorate the top with the remaining ingredients except the sesame seeds and noodles.

I can now make the entire salad ahead of time. Wrap it well and keep in the refrigerator till it is time to serve. Take off the wrap and add the noodles , sesame seeds and dressing.

You can also add two pounds of shrimp or cooked chicken.

When I serve this as a lunch I may add the protein but in a buffet I usually leave the protein out.

Thank you Creativity in Catering and W.B.Z. T.V.