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FOOD
November 14, 2001 | MARY ELLEN RAE, SPECIAL TO THE TIMES
Most people love the day after Thanksgiving for shopping or football games, but I love it for turkey sandwiches. This version of turkey salad is easy enough; just toast some nuts, chop some celery and green onions, mix it with leftover turkey and mayonnaise, and you've got a spread for rolls or sliced bread. If you'd like, use any leftover cranberry sauce on the sandwiches as well. To limit your time in the kitchen the day after, use nuts you've toasted ahead of time.
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FOOD
November 12, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Many years ago, a Japanese restaurant in Gardena (which has since closed) made a very tasty flank-steak dish called negimaki (beef with onions). It was thin slices of flank steak rolled around green onions with a tempura-style sauce. I have not been able to find it anywhere else, and my Japanese friends can't find it in their cookbooks. Sally Friedfeld Rancho Palos Verdes Dear Sally: Timing is everything.
FOOD
February 16, 2013 | Noelle Carter
Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing -- so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia Peach very happy. Mindy Friess Torrance -- Dear Mindy: Anything to keep a Georgia Peach happy! Avocado lends richness to this dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions for a bright and tangy addition to any salad.
FOOD
May 11, 2013
  1 hour. Serves 4 to 6 as an appetizer 1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces) Salt 1 cup hot water 3 small green onions 5 tablespoons fruity extra-virgin olive oil, or more to taste, divided 1 brown onion (about 8 ounces), chopped (about 1 2/3 cups) 2 red bell peppers (about 1 pound), finely diced (about 2 2/3 cups) 1 teaspoon ground cumin 1 1/2 tablespoons Turkish-style pepper paste, preferably hot, or to taste 3 to 4 tablespoons lemon juice, or to taste, divided Freshly ground pepper Pinch of red pepper flakes, or to taste (optional)
FOOD
September 24, 1987 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
A recent Cornell University report revealed that potatoes could be lethal. Storing potatoes at high temperatures encourages toxins to flourish, putting a whole population of noshers at risk. I prefer peace of mind with my potatoes, so it's good to know that green signals the presence of toxins. No color means the spud is safe, and a healthful source of vitamins A and C, complex carbohydrates, fiber and flavor.
FOOD
June 8, 1989
In Madras Turkey with New Delhi Rice, meaty turkey drumsticks are simmered until tender, then the meat is stripped from the bones and added to a creamy curry sauce. The assertive flavor of curry powder, a mixture of turmeric, cumin, coriander and cayenne pepper, works wonderfully with the subtly flavored turkey. Serve with a cardamom-scented rice sweetened with currants. MADRAS TURKEY WITH NEW DELHI RICE 3 pounds turkey drumsticks 2 green apples, peeled and chopped 2 stalks celery, chopped 1 onion, sliced 2 tablespoons butter or margarine 3 tablespoons curry powder 1 cup chicken broth 1 cup whipping cream or half and half Salt, pepper 3 green onions, chopped New Delhi Rice Poach turkey in enough water to cover, 1 1/2 hours or until tender.
FOOD
April 21, 1999 | MAYI BRADY, SPECIAL TO THE TIMES
It seems as if everyone has a recipe for "the best" corn bread. And that's just great because I'm not going to give you yet another one. But the next time you bake that incredible corn bread of yours, make a little extra for this salad. The yellow of the corn bread, the red of the tomatoes and the bright green of the cilantro make this salad not only tasty but very pretty too. So get baking.
FOOD
December 11, 1986
Here's an easy recipe for halibut steaks on a bed of tender, crisp-cooked vegetables that is made with the use of the microwave oven. It's ideal for calorie-counters who want to eat lighter foods during the holiday season. This festive holiday dish is perfect for a family dinner or a yule dinner party.
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