Tag Archives: green onions

Shabbat Shabooty

Vegetarian Eggrolls

1 package of 15 eggroll wrappers |||| 1 1/2 cup sweet cabbage, chopped |||| 3/4 cup celery, finely chopped |||| 1/2 cup green onions, finely chopped |||| 1 can of water chestnuts, finely chopped |||| 1/3 cup carrots, finely chopped |||| 1/3 cup sprouts, finely chopped |||| 2 teaspoons garlic |||| 1 teaspoon  chili powder |||| 2 teaspoons sugar |||| 1/3 cup soy sauce |||| 1 teaspoon salt |||| 2 teaspoons pepper |||| 1 egg |||| 2 cups olive oil

1. Saute cabbage, celery, garlic, green onions in a large skillet with some olive oil. When tender, add the water chestnuts, carrots, sprouts, sugar, spices, and soy sauce. Cook everything together for 4-5 minutes.

2. Allow the cabbage mixture to cool. Then assemble the eggrolls. Use an egg, mixed with a little water, to seal the eggrolls. (I just followed the rolling directions on the back of the package. If your package doesn’t  have directions/pictures, use the opportunity to get creative.)

3. Heat oil in a large skillet with high sides. Fry the eggrolls in small batches, turning so that all sides get brown and crispy.


Amy, Jamie, and Alyssa had the whole gang over for Shabbat dinner last Friday. They made stir-fry, salmon, salad, baba ganoush, rice, cookies, and challah. Jordana and I brought the eggrolls and wine. Not the most traditional Shabbat dinner, but hey, I’m not even Jewish…If there is a potluck, religious or not, I am there. Needless to say, I was stuffed at the end of this smorgasbord. Everything was delicious. My friends really know how to cook!

On account of responsibility and the need of funds to uphold our decadent lifestyle, Kathryn had to work Friday night. She missed Shabbat and the eggrolls. Luckily, I bought two packages of the eggroll wraps, so we made eggrolls again on Saturday night. Cooking with friends was followed by: going to Jes’s art show, playing a rousing game of Pictionary, and then going to a excellent party. A seriously solid weekend indeed.

Also, recently I’ve had an unquenchable craving for soy sauce. Everything I put it on tastes better. I think that if I ever go preggo, I’ll probably need professional help to deal with my soy sauce cravings.


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Filed under chinese, side dish, vegetarian


1 package of 60 wonton (or eggroll) wraps |||| 1 pound of ground chicken |||| 1/4 cup water chestnuts, chopped |||| 1/4 cup green onion, chopped |||| 2 cloves of garlic, chopped |||| 2 teaspoons ginger powder |||| 3/4 cup vegetable oil |||| 1 egg |||| salt and pepper to taste

1. Combine the chicken, water chestnuts, green onion, garlic, ginger powder and salt and pepper in a large bowl.

2. Scramble the egg in a small bowl. To assemble the wontons, lay one wonton wrapper in front of you and place a teaspoon sized amount of the filling in the middle of the wrapper. Moisten the edges of the wonton wrapper with the egg. Fold the wonton wrapper in half lengthwise. Press firmly to seal the edges. Then fold the wonton wrapper over once more. Wet the corners with egg and seal. The finished product should look like a nurse’s cap. (Alternative method: place a teaspoon of filling in the center of the wrapper. Twist and seal. The finished product should look like a the top of a lollipop.)

3. Heat oil in a large skillet with high sides. If you have a thermometer, the oil should be about 360 degrees. If you don’t have a thermometer, test the oil by adding a few drops of water. When the water pops, the oil is hot enough. Add the wontons in small batches. Cook for 2-3 minutes, turning occasionally, until wontons are golden brown.

4. Serve the wontons with cornflower soup and rice. Or just dip them in some soy sauce.


OMG I LOVE CHIX WONTONS! These little guys are so crispy, and meaty, and greasy. They are so good because they are so not good for you. CHIX WONTONS are good for a special treat but don’t go eatin them every night for dinner (even though you might want to). The veggie packed cornflower soup is a good balance and rounds out a good DIY Chinese meal. If you want to make this recipe a little healthier, you can boil the wontons in water instead of frying them in oil. But in my humble opinion, the friedness is what really makes these wontons worth making.

It takes awhile to assemble the wontons so make sure that you plan at least 20 minutes for prep time. If you have any left over wonton wrappers, cut them into strips and fry them in the oil. The wonton chips are great on top of the cornflower soup.

I think these CHIX WONTONS have some healing powers. Neil went and broke is clavicle when he got hit by a car on his bike. Then Dana, Jeff and I fed him some CHIX WONTONS and I could tell that busted clavicle was on its way to recovery. As soon as that killer mohawk returns I will know that the CHIX WONTONS served their purpose. Heal on, wontons!

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Filed under chicken, chinese

cornflower soup

6-8 cups of chicken stock |||| 2 cans of creamed corn |||| 1/2 cup green onions, chopped |||| 1 cup of spinach, chopped |||| 1 cup of rice |||| 1/4 cup soy sauce |||| 2 tablespoons cornstarch |||| salt and pepper to taste

1. Prepare 1 cup of rice following the directions on the package.

2. In a large pot combine chicken stock, corn, green onions, spinach and soy sauce to a rolling boil.

3. Dissolve cornstarch with some water in a small bowl. While continuously stirring, add the cornstarch mixture to the soup. Let the soup bowl for a few more minutes, until the broth thickens.

4. Add the prepared rice to the soup. Season with pepper and salt (or soy sauce). Garnish with won ton strips from the CHIX WON TONS recipe.



With this recipe, its very important to dissolve the cornstarch into water before adding it to the soup. I tried adding the cornstarch directly to the soup and the results were not good. Cooked cornstarch chunks appeared in my soup! Luckily I was able to strain the cornstarch chunks out the the soup. But you can totally avoid this by dissolving the cornstarch before mixing it into the soup.

Maybe I should change this to a strictly soup blog because I don’t think I’ve ever met a soup I didn’t like! Here’s the thing about soup: it’s easy, cheap, tasty and there’s always leftovers. And there is something I truly enjoy about coming home after a long day of class to a big bowl of soup. Call me a weird-o (or maybe a soup-o!) but I am a certified soup enthusiast. Cornflower soup is prefect for the Fall because it is hearty without being too heavy. And the green and yellow colors in the soup are so pretty! 

Is it becoming apparent that I am really getting into creamed corn recently?

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Filed under chinese, soup, vegetarian

chunky country cornbread

1 cup green onions |||| 1 3/4 cups yellow cornmeal |||| 1 1/4 cups flour |||| 1/4 cup sugar |||| 1 tablespoon + 6 tablespoons butter |||| 1 tablespoon baking powder |||| 1 1/2 teaspoons salt ||||1/2 teaspoon baking soda |||| 1 1/2 cups buttermilk |||| 3 large eggs |||| 1 1/2 cups grated sharp cheddar cheese |||| 1 cup whole corn kernels |||| 1/2 cup roasted red peppers from a jar, chopped  |||| 2 tablespoons jalapenos, seaded and chopped

1. Preheat oven to 400 degrees. Melt 1 tablespoon of butter in a skillet and saute green onions until browned.

2. Mix the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk and eggs in a seperate bowl. Mix the milk mixture into the cornmeal mixture. Add 6 tablespoons melted butter, cheese, green onions, corn, red pepper, and jalapenos.

3. Pour batter into a greased 6×6 glass casserole dish. Bake cornbread about 1 hour and 15 minutes until bread is golden brown.


I had the flour,  sugar, butter, baking powder, salt, baking soda and eggs in the pantry.

$0.99 – 1 bunch green onions

$1.69 – 1 jar of yellow cornmeal

$4.69 – 1 chunk of sharp cheddar cheese (but I only used half of the chunk)

$1.42 – 1 bag of frozen whole corn kernels

$3.99 – 1 jar of roasted red peppers (but I only used about 1/3 of the jar)

$0.19 – 1 jalapeno


$12.97 TOTAL

$12.97/10 servings = $1.30 per serving

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pork with rosemary apple marinade


1 pork tenderloin |||| 1 peeled and diced apple |||| 1/4 cup apple cider vinegar |||| 2 tablespoons minced shallots |||| 2 tablespoons sugar |||| 2 teaspoons fresh chopped rosemary |||| 3 teaspoons honey mustard |||| 1 teaspoon soy sauce |||| 2 teaspoons chopped green onions |||| 1/4 cup vegetable oil |||| 1/2 teaspoon of salt and pepper

1. Combine the apple, vinegar, shallots, sugar, rosemary, salt and pepper in a skillet. Cover and simmer until thee apples are tender. Mash the apples with a fork.

2. Combine apple and rosemary mixture with mustard, soy sauce, and green onions. Gradually add the oil in small increments. Mix until well blended and the oil is incorporated.

3. Marinate the pork tenderloin in the apple and rosemary mixture. A gallon sized plastic bag works well for marinating and its easy to clean up.

4. After the pork has marinated for an hour or son, preheat the oven to 400 degrees. Heat a large skillet over high heat. Add the tenderloin and marinade. Turn the tenderloin occasionally to make sure its cooked evenly. Brown tenderloin on all sides. It should take about 6-8 minutes.

5. Transfer the skillet to the oven and cook to desired done-ness. 30 minutes and the tenderloin should be medium-well. After removing the tenderloin from the oven, allow it to cool for 5 minutes before cutting.



This dish is more expensive due to the cost of the meat. But pork is one of my favorite meats, I just can’t resist. I had the sugar, salt, pepper, soy sauce, mustard, and apple in the pantry.

$17.90 – 1 pork tenderloin

$1.99 – 1 bunch of fresh rosemary

$0.99 – 1 bunch of green onion

$0.42 – 1 shallot

$1.99 – 1 quart of apple cider vinegar


$13.29 TOTAL

$13.29/ 4 servings = $3.32 per serving


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Filed under meat, pork