#green onions

[daily-deliciousness]

Bourbon chicken (easy recipe !)

#bourbon chicken #chicken #bourbon #dinner #food #meal #main dishes #rice #soy sauce #garlic #green onions #meat #chicken breasts #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[heartnosekid]

nn.hcafe on ig

#miso soup #bunnies #cooking #stim #sfw #tofu #seaweed #green onions #white #green #brown #soup #food #knives #utensils #hands #ishy gifs #postish #rabbits

[niftyrecipe]

Simple potato soup

Follow for recipes

More Then 1000+ Recipes =>

#potato soup #potatoes #bacon #cheese #food #soup #creamy soup #potato #dinner #meal #green onions #soup recipe #easy recipes #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[gavamont]

A wizard that uses a really tall green onion as his wizard staff. He’s a super great wizard to bring to dinner parties because he makes killer dips and always helps with garnishes for main dishes. Even if he kind of always smells like onions.

#wizard #wizardposting #wizard shit #wizardblogging #wizardblr #d&d #dnd #magic items #food #onion #green onions #make up a guy #character idea

[chasingrainbowsforever]

~ Green and Gray ~

#produce #green #vegetables #fruit #grapes #lettuce #broccoli #green onions #cucumber #avocado #zucchini #green gray #grocery bag #groceries

[vladsobaka]

Miku day

#miku #hatsune miku #artwork #art #artists on tumblr #painting #digital art #drawing #digital painting #digital illustration #portrait #furry art #green onions #anime and manga #fat anime #anime art #vocaloid #vocaloid miku #miku day #miku design

[royal-food]

Cheesy Loaded Tater Tots

#recipe #savory #potatoes #tater tots #tots #loaded tater tots #cheesy loaded tater tots #cheesy #green onions #bacon #sour cream #food

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

#recipe #vegan recipe #cooking #vegan cooking #TVP #Nepali #dumplings #momos #green onions

[balkanradfem]

First decent harvests this year! Asparagus is coming out every single day so I am eating it constantly. I also have some swiss chard, green onions and young garlic. I've been harvesting leek for a while as well! It didn't make it into the pictures.

#gardening #harvesting #asparagus saved me #i was hungry lol #green onions #young garlic #swiss chard #asparagus

[los-plantalones]

my wife got me this for birthdaymas and it is by far my favorite prop vessel

#a simple vase of green onions will rock your world #plants #propagation #plant propagation #handmade #green onions #plantblr #los-plantalones

[black-salt-cage]

ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚

#💙 sugar life posting 🌙 #gifsets #gifs #lovecore #cozycore #soup #hearts #green #yellow #stimming #stimblr #stimmy #stim #foodie #food #foods #foodblr #liquid #onions #green onions

[daily-deliciousness]

Simple potato soup

#potato soup #potatoes #bacon #cheese #food #soup #creamy soup #potato #dinner #meal #green onions #soup recipe #easy recipes #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[heartnosekid]

buzzfeedtasty on ig

#stim #soup #bacon #food #sfw #potatoes #brown #green #orange #white #cheese #sour cream #green onions #meat #cooking #utensils #pouring #hands #long nails #ishy gifs #postish

[turtlesandfrogs]

A basic starter project if you want to start growing your own food but have no money & no experience, assuming you like green onions.

Supplies needed: Dead potted plant from free pile/dumpster/friend or family member, used food container, green onion ends.

Steps:

1. Remove lid from container, it's now your plant pot's saucer

2. Either poke holes very carefully and slowly (not ideal) or slice the corners off with scissors (better)

3. Remove soil from the dead plant's pot, put in container. This one was super heavy in perlite (the white stuff, helps with drainage), so I mixed in another pot that had more organic matter (brown stuff, mostly helps retain moisture, sometimes provides nutrients). Water until water comes out the bottom, then let drain in sink until until it's done. Put pot on lid:

4. Stick the green onions in, deep enough that they can stand up on their own, or until the white part is covered:

5. Stick in window, water when dry, and wait:

Why not just stick them in water?

Because they make the water really smelly.

Just change the water often, then it won't stink.

I will forget, and then it will stink. Plus, I prefer growing in soil.

Why do you prefer soil?

Thanks for asking! I started because growing them in water didn't work well for me. But on top of that, if you regrow in water, eventually their growth will peter out. This is because in addition to water and carbon dioxide, plants need other nutrients. These are stored in the bulbs of green onions, but they will be depleted by growth if the plant can't replace them. Potting soil often has leftover nutrients, and if you've got compost you can also mix that in.

Why not just put fertilizer in the water?

Two reasons. First off, that's a great way to grow algea, unless you make sure the water isn't getting light. Secondly, most cheap, widely available fertilizers are meant to be used for plants that are in soil, so they're not complete (they're missing iron and maybe some other things? It's been a while since i looked it up). So eventually, if you use water and normal ferts, the plant will stop growing. If you have access to hydroponic ferts, those would work, but you also have enough money that you're not the target audience for this post.

I don't trust the potting soil from random plants.

Completely understandable, and probably smart too. In that case, you have a couple other options if you want soil for free. First off, you could look for dead vegetable or other edible plants in pots, and know that those will not have been treated with something that makes them inedible to humans. You can also look for free bags of partially used potting soil in your local buy-nothing/free stuff groups/craigslist/nextdoor/mutual aid groups.

What if I have some money for soil?

Then you can look for potting soil, or make your own (plenty of recipes online for this)

Help! There are tiny flies that look like fruit flies!

Those are probably fungus gnats, and there's plenty of ways to get rid of them. My two favorites are watering a bit less and adding half an inch of sand to the top, making your plants an unsuitable habitat, or getting a mosquito dunk and keeping it in your watering can. Mosquito dunks have Bt, a type of bacteria that kills mosquitos, fungus gnats, and other related insects. There are other types of Bt that go after other types of insect, such as cabbage moths. It's considered an organic treatment.

What about other pests?

I've literally never seen them get other pests indoors.

How much light do they need?

As much as you can give them, probably. If you have a window that gets midday sun, use that. Or a grow light. If they don't get enough light, they'll be floppy and pale, still edible, but not as flavorful.

When can I harvest?

When it wouldn't look silly to harvest them. I generally wait until they're at least a foot tall (30cm). I'll post an update when I do.

Why didn't you just use the dead plant's pot, dumbass?

A) it didn't have a saucer to protect the surface underneath, B) this is a concept post, and often plant pots are too wide to fit in window sills, and C) I didn't like the pot.

Won't it just grow into a bulb?

Nope, green onions are actually usually a different type than bulbing onions. Usually. And they're perennial! I've never had one try forming a bulb, but you can just eat them if yours do.

Can I ask you another question?

Yep! I'll add it to the update.

#gardenblr #gardening #food not lawns #grow your food #beginning gardening #green onions

[allthingssoulful-garden]

Greens from the garden. No lettuce or spinach this year. Tried my best, but neither wanted to grow.

#I've missed green garlic so much #I can never find it in stores in any other season #home garden #greens #sorrel #green garlic #green onions #gardeners on tumblr #grow your own food #gardenblr #edible gardening #garden #gardenblog #gardening #gardencore

[kingdrawcse]

Chemistry behind 'Shandong Giant Green Onion'?！

In Shandong, China, people express their love for green onions by competing to see who can grow the tallest ones. Regardless of your origin in China, adding a small amount of finely chopped onion to most dishes is believed to subtly enhance the flavor. The spiciness of green onions primarily comes from sulfur compounds such as Methyl Propyl Trisulfide, Dipropyl Trisulfide, and Methanedithil. These compounds are most concentrated in the white part of the onion, making it spicier when eaten raw.

After high-temperature frying, green onions undergo Maillard reactions and lipid oxidation, producing new flavor compounds. This effectively mitigates the pungent spiciness and imparts a unique savory and grilled aroma.

#china #green onions #shandong #chinese food #spicy food #food chemistry #did u know #organic chemicals #molecule #chemistry #chemblr #uni studyblr #stemblr