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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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What you need;

1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)

chopped chives, or green onion (as garnish) optional

What you do:

Heat a large saucepan to a medium heat, then  add the butter. Add the onion, garlic,
ginger saute until the onion is translucent.

Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf.

Stir in the pumpkin, & sugar in the broth and bring to the boil.

Reduce heat and simmer uncovered for about 15 minutes
lower the heat to simmer and remove the bay leaf.

Stir in 1 cup of the milk continue cook over low heat for
a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.

Stir until thickened and bubbly, cook a couple more minutes.

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