Onion Trick

Lately my favorite onion is green onion.   Especially in its raw state.   They just don't seem to linger as long on the breath and leave such a strong taste as other onions and they are milder and more enjoyable.   In addition to not being overpowering they can be enjoyed in a variety of ways from Mexican dishes to Asian and traditional American.  

The drawback is that when a  bag of green onions sit in the fridge too long they get soggy and inedible.   And too long usually means just a few days.  That is not long at all!   They just don't seem to have a very long shelf life.  

I have found by purchasing them precut they do seem to last longer get but they are pricier this way, and they still get soggy.   Also it is rare to ever find organic pre cut green onions that are sure to not have been treated with some kind of preservative.  

I found that there is a trick to keep green onions last longer,  and that is to control moisture.

So,  instead of cutting 1 or 2 stalks and putting the rest away to eventually get soggy and go bad,  I cut the entire bunch and place a folded paper towel in the bottom of a glass jar  to absorb extra moisture,  allowing the cut onions to last a lot longer.   Then I put the date on the lid with some Washi tape. 

And they are ready in a pinch,  no need to cut them when you need them.  

This method should yield up to two weeks of freshness,  or maybe more!

Sweet Chili Bowl

I have a love affair with rice, and anything Asian.   Sticky rice makes up the base for this dish.   I get my sticky rice at the Asian store.  It is commonly known as Sweet rice.  You can use any type of rice you like. 

Sweet Chili Bowl

by Sharon Oliver

Serves 1-2

1 Pkg extra firm tofu, drained well

2-3 Tbsp soy sauce, hoison sauce, or any soy based Asian sauce - or coconut aminos

2-3 Tbsp Sweet Chili sauce

1-2 sliced green onions

Sticky rice

Steamed greens

Fresh herbs of choice - basil, cilantro, mint etc. 

Oven to 350.   I used my toaster oven in convection setting.

Slice tofu about 1/4" thick.   Lay on a pan lined with parchment paper or a baking mat.   Brush with the soy or soy-based sauce.   Bake at 350 for 10-20 minutes a side, when the edges start to brown, you'll know it's time to flip them.    Bake another 15-20 minutes or however long it takes to brown - then brush on the sweet chili sauce and sprinkle with green onions.  Return to bake another 5-10 minutes. 

Serve over rice along with your choice of steamed greens and fresh herbs

Mediterranean Burgers

These hold up super-well!   They are so tasty on their own, with a little creamy dip or sandwiched between a pretzel bun.  

Mediterranean Burgers
by Sharon Oliver
makes 8 burgers

1 cup mushrooms fresh or frozen, sliced
1 cup roasted or regular corn
1 can artichoke hearts, drained
1-3 Tbs diced chili or jalapeno peppers, to taste
1 large garlic clove, crushed
1/4 cup sliced green onions
Salt & pepper or seasoning salt to taste

Put all these ingredients into a nonstick pan and heat over medium, shifting ingredients ocassionally when they begin to brown.   Sautee for a good 10 minutes or so to caramelize.

1 can chickpeas, drained
1/2 cup rolled oats
1 Tbs potato or corn starch
2 Tbs spicy mustard
2 Tbs your favorite dressing, ketchup or any wet condiment

Process these ingredients in food processor with the "S" blade until creamy.

When the vegetables are browned, transfer them to the food processor chickpea mixture.   Run and pulse until all ingredients are incorporated but not thoroughly pureed.   You want a little chunkiness to remain.

Clean out the skillet and heat it up again.   Take large spoonfulls of the mixture and form them into patties in the skillet.  A wet spatula helps with stickiness.

Brown on each side over medium heat.  It should take approximately 5 minutes a side.