Do you wish you didn’t have to go to the store every time you needed green onions (a.k.a. scallions)?
Next time you chop a bunch of ’em to cook, save the bottom bits -the part with the roots- and plop them in a jar with a little bit of water in the bottom. Change the water every day or so and watch them grow! I’ve gradually moved mine into the planter boxes on my patio over time (especially in the summer months), but I hear you can also just leave them in a glass with water. Voila, now you have green onions in the future, and didn’t even need to buy any seeds. Advice: don’t leave the same water in there too long or it can start to rot.
I felt inspired to share this after my friend Michelle expressed surprise at seeing me with this trick. Apparently, the internet’s covered it. However, I offer links to bonus content for other allium-related info for your entertainment. Continue Reading
Okay folks, I admit, I’ve been a little distracted by the glorious Pacific Northwest summer, traipsing about in the mountains. Between that, work, and other personal projects, feeding the Internet Blog Machine has gotten a little backlogged. So without further ado, here’s one more..
Quite some time ago, I went to school in the other Washington -the District of Columbia. While there, I was exposed to the experience of an even more humid climate than my native Midwest summer. Wandering the concrete jungle blocks from my job at a nonprofit and nerd-exciting statistics classes, I was exposed to my first taste of Korean food ever. It was ironically a vegan Korean shop, and my favorite dish was tofu japchae. In retrospect it was an easy gateway crossover from my beloved childhood Cantonese restaurant dish of beef chow fun (see fellow pun lovers’ recipe at Woks of Life, and really, anything noodle. That first taste opened me up to a whole other cuisine full of spicier, more vegetable-filled and bbq-beef-laden meals like dolsot bibimbap and tofu soup!
Fast forward to years later on a warm Seattle summer day, living with some one who eats low carb, and here is my experiment in turning Japchae paleo friendly.
Introducing a new category for this blog: crunchy. I’ll be indexing recipes by what’s got that crispy, crunchy thing going on. Contribute by writing in the comments with your top favorite crunchy Food the Wong Way recipes, and stay tuned for a new “crunchy” category in the navigation menu!
Crispy-Bottomed Oyster Mushroom Steaks With Chimichurri Sauce Recipe
– 1 pound of oyster mushroom, get a cluster if you can
– 2-3 tablespoons canola oil (olive oil will smoke more)
– Salt and freshly ground black pepper, to taste Continue Reading
I love soup. Did I mention I love soup? Predictably, my household caught the sniffles after all that holiday activity and travel, and my mind was filled with thoughts of healing soup. It’s a great way to take a lot of fluids and help you get better. There was this one day where I made two vats of soup for the week, went out to eat for another soup, and made a quick mug of noodle soup before bed. Just soup-er.
This one is creamy despite not having dairy, “thank goodness,” said the lactard. I also did away with the shrimp to eliminate my risk of anaphylactic shock, and took a shot frying tofu on the side. *I had to go to two different stores to get a red curry paste without shrimp paste in it (thank you vegan options), so if you’re going vegetarian check the ingredients listing before buying that. Entertainingly, the original recipe I riffed off is from Whole Foods Market via an Instacart link, see Butternut Squash and Coconut Soup with Shrimp. If you choose tofu as your side protein, read up in step 1 beforehand and adjust your task times accordingly.
My friend Jenni, of Lasagna Cupcake fame, expressed a burning desire to find out what I made the other night when I sent her a thank-you photo of my dinner with the single-serving tower of wine she kindly gifted me last month. It was perfect for being able to cook with, and have a few modest sips -especially on a day when I wanted to avert a cold but still relax for the weekend!
The critical tip here is: watch those scallops closely! No more than 3 minutes searing total (90 seconds per side)!
If you read the last post and haven’t tried ribboning scallions, here’s your chance. I was too impatient with the icing, which is why you don’t see any scallion curls in the photos here.
Corn & Potato Chowder with Seared Scallops
Prep Time: 10 mins
Cook time: 35 mins
Total time: ~45 mins
A filling soup with a meaty seared scallop garnish.
3 slices bacon, cut into small dice (I used turkey bacon this time)
2-3 sea scallops, patted dry
kosher salt and black pepper
1/2 small yellow onion, thinly sliced into half-moons
1 lone but large yukon gold potato, cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream (or coconut milk, in my case)
1/2 cup corn kernels, fresh (from 2 ears) or frozen
1/4 of a sprig of scallion, diced or julienned into curls
Optional: 1/2 cup canellini beans, rinsed
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes, a little more for turkey. Transfer to a plate lined with paper towels.
If you don’t quite have 1 tablespoons of bacon drippings; supplement with olive oil and butter.
Increase heat to medium-high.
Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 90 seconds per side. Transfer to a plate.
Add the onion to the drippings in the skillet and cook until translucent, about 3 minutes.
Add the potatoes, sear for 2 minutes.
Add beans (optional), wine, broth, and cream/coconut milk; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
Add the scallops and corn and simmer gently to heat through. Sprinkle with the scallions and bacon.
Today’s Trial Recipe Rating: Novelty Rating: 4 of 5 stars.
I don’t make a lot of creamy soups, so this was delicious, yet not as painfully heavy (or later as unhappy for my stomach) as using cream. Likelihood of Repeat: 65% Lesson learned: next time chop the potatoes even smaller, almost pea-sized. When I divided the original recipe proportionately, I ended up with a wet pile of potatoes with corn, and had to add more liquid mix after the fact. I have altered the proportions here for a more soup-like mix. Doesn’t really look like the original recipe’s picture, but whatever. I think I’d use real pork bacon next time, and regular coconut milk rather than lite.
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Ever wonder how nice restaurants get those joyful-looking curled tendrils of scallions?
My mother taught me to slice scallions thus:
Slice lengthwise along the green onion, leaving the base of the onion intact so it’s easier to hold on to. Keep shredding it into ribbons super-thin. Some of it may curl automatically, and if you want to help it a little, you can shock it in a little dish of ice water. Ta-da! Garnish that’s not just cheese.
My spouse and I had a few friends over to make and eat pot stickers. My parents used to do this when I was a kid, back in the day when frozen pot stickers were not readily available in Asian groceries in the Midwest. Making these on your own turns tedious and feels unrewarding fast, but getting a bunch of people together to take turns at it and eat them together is much more fun. Turns out when you get a handful of adult friends in on it, they get kind of competitive with the folding. We wrapped about twice as many as we were able to eat that night!
Without further ado, a recipe from my lifelong friend Jenny. It was nice that even though she couldn’t make it, her recipe was still there to help. Continue Reading
Mark Bitterman‘s Gazpacho recipe and some tips from my friend Katherine got me to try making gazpacho about a year ago, and tonight’s continued hot humid weather in the Northwest called for a revisit of cooking without heating elements. Unfortunately, I failed at that last bit, since I like my onions and garlic sautéed instead of raw and heart burn-y. See modified recipe below. But you, my friend, could make it with raw garlic and onions if you so desired, and even without the bread if you wanted to go Paleo or gluten-free (although cave men didn’t have blenders).
Gazpacho, Fast and Simple
Makes: 4 servings
Time: About 25 minutes
2 pounds tomatoes, roughly chopped, or one (today: fresh beefsteaks)
28-ounce can (include the juices)
1 medium cucumber, peeled, seeded if you like, and chopped
2 or 3 slices bread, a day or two old, crusts removed, torn into small pieces (today: a toasted leftover hamburger bun from July 4)
1 /4 cup extra virgin olive oil, plus more for garnish
2 tablespoons sherry vinegar or red wine vinegar, or more to taste
1 teaspoon minced garlic
2 Tbs minced red onions
Salt and freshly ground black pepper
Optional: sliced scallions for garnish, and/or dollop of greek yogurt (skipped the latter this time, but it would be tasty)
0. Lightly saute onions and garlic for a few minutes on stovetop with olive oil and butter.
1. Combine the tomatoes, cucumber, bread, oil, vinegar, onions and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
2. Taste and adjust the seasoning. Serve immediately (or refrigerate and serve within a couple of hours), garnished with a drizzle of olive oil and scallions or greek yogurt if desired.
Today’s Trial Recipe Rating: Novelty Rating: 2 of 5 stars.
Made this once before without the bread a year ago, I liked it better this time. I’m hoping the novelty will really kick in in the next few days when I am still eating delicious chilled gazpacho without turning on the stove on a hot day. Likelihood of Repeat: 75%
I ended up with enough for 4 more individual meals, so I’m looking forward to finding out how it does frozen and defrosted later. Lesson Learned: Less complicated than it feels to grab a ladder and retrieve the blender from the top shelf of the kitchen cabinet..
1/2 a jicama, julienned
1 carrot, peeled and julienned
1/6 red onion, sliced in thin strips
~1 Tbs orange juice
~1/4 tsp lime rind
~2 tsp lime juice 1 1/2 teaspoons sugar
a dash of salt to taste 1 tablespoon chopped fresh cilantro
Fresh cilantro sprigs (optional)
substituted: 2 sprigs mint, stems removed and leaves cut in ribbons
Combine first 7 ingredients in a bowl, and toss gently to coat. Let stand 10 minutes. Stir in the mint just before serving. Garnish with mint sprigs, if desired.
Today’s Recipe #1 Rating:
Novelty Rating: 4 of 5 stars.
Never made this before, and it has quite a strong sweet flavor even without sugar. You really get to taste the jicama, which was a novelty to me. I only started buying (and identifying) jicama last year. Likelihood of Repeat: 80%
I think I have a strong bias for salads that don’t involve any leafy greens, bonus points for the use of multiple citrus items. I think I would like to re-try this with some orange slices thrown in too. Lesson Learned: 1/6 of a red onion may still be too much onion to rejoin humanity after eating this.
(2) Summer Rolls & Peanut Sauce
based on an altered recipe based on one from Chow.com
For the peanut sauce:
3/4 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chili-garlic paste
1 medium garlic clove, mashed to a paste –okay, I cheated with pre-chopped garlic from the jar, fresh garlic is too spicy sometimes..
1/2 teaspoon toasted sesame oil
For the summer rolls: 24 medium shrimp (about 1 pound), peeled and deveined fried or firm tofu, sliced
1 hank dried rice stick noodles or rice vermicelli
5 (8-1/2-inch) round rice paper wrappers
1/8 cup mung bean sprouts**
4 sprigs fresh mint leaves
32 fresh basil
1/2 medium cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only) -used chives because i had some
8 butter lettuce leaves cut in half
jicama, julienned (same portion as cukes)
a dash of rice vinegar
For the peanut sauce:
1. Whisk all of the ingredients together in a medium bowl; set aside.
For the summer rolls:
1. Cook the rice noodles according to the package directions. Drain, try rinsing, then tossing with rice vinegar and salt; then separate in clumps for each roll lest the noodles get all stuck together during assembly.
2. Place all of the ingredients in separate piles and arrange them in the following order around a work surface: rice paper wrappers, tofu, rice noodles, bean sprouts, mint, basil, cucumber, scallions, and lettuce.
3. Place a clean, damp kitchen towel on a work surface, or lay out a damp wooden cutting board. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with warm tap water. Working with one wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel/board.
4. Working quickly, lay down ingredients sparsely atop rice wrapper (see picture), adding lettuce last, and mint and chive leaves near end of roll for aesthetics.
5. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
6. Turn the roll so that the seam faces down and the row of tofu faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.
**If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours, OR wrap individually in plastic wrap, then in tightly-covered tupperware to keep overnight (see below for photo). Serve with the peanut sauce for dipping. If you are worried about it drying out, another precaution is to barely coat the outside of the rolls with sesame or olive oil, then wrap. The oil helps hold in the moisture.
Tip 1: Even when I scale down the amounts for the rolls, it’s been good to do the full or at least half portion of the sauce, since that is really the flavor that adds depth to the light crisp summer roll. Tip 2: I keep my coconut flakes in an empty spice container for easy sprinkling over this, yogurts, and desserts. Tip 3: I find my wrapping is more successful when I stretch the wrapper a smidge more than I think it will take. Definitely err on the side of less ingredients when you are first practicing the rolling.
Note: I first tried making these in the height of the Seattle summer (when I didn’t want to cook anything and add heat in a brief “80-degree heat wave”), and I am still using the same bag of rice wrappers, so yes, you will have more leftover, and you can stuff it with whatever leftovers you think will go well.
Today’s Recipe #2 Rating:
Novelty Rating: 2 of 5 stars.
I’ve made it before. I think it’s tasty, but definitely getting a little stale to eat in the winter when I crave potatoes and meat dishes. ..but it tastes so…healthy..
Likelihood of Repeat: 90%
As I mentioned before, I am still using the same packet of rice wrappers from the summer, and plan on continuing to put random ingredients together for a slapdash lunch. You will note the significant difference in length of steps between the two recipes above. That alone may indicate that #1 is going to win out in repeats.. Lesson Learned: I will always, always have leftover filling after I run out of those tasty rice noodles. This, in fact, was the original reason for recipe #1, as jicama only comes in certain sizes, so you’d have to make tons of summer rolls to actually use it up.
**Stay tuned for a future blog post on sprouting mung beans! I’ll do it so you don’t have to try it.