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Cooking with onion bulbs, leaves, buds, and stalks.

Chive Mayonnaise

Serve as a dip for vegetables or as a sandwich spread.

1 cup thinly sliced chives, Chinese leeks, or Chinese leek flower leaves

1/2 cup unflavored nonfat yogurt

1/2 cup reduced-calorie or regular mayonnaise


In a blender or food processor, combine the chives, yogurt, and mayonnaise; whirl until smoothly blended. Add salt to taste. Serve, or cover and chill up to 1 day. Makes 1 1/4 cups.

Per tablespoon: 20 cal. (72 percent from fat); 0.4 g protein; 1.6 g fat (0.4 g sat.); 0.9 g carbo.; 37 mg sodium; 2 mg chol.

Pickled Egyptian Onions

1 cup Egyptian onion bulblets (about 1/2 in. wide)

2/3 cup seasoned rice vinegar (or 1/2 cup rice vinegar plus 3 tablespoons sugar, and salt to taste)

Separate bulblets, trim ends, peel, rinse, and drain. In a 1- to 2-quart pan, combine bulblets and vinegar. Bring to a boil over high heat; boil, uncovered, for 1 minute. Pour into a wide-mouthed jar; cover. Cool, and chill at least 1 day or up to 1 month. Makes 1 cup.

Per 1/4 cup: 49 cal. (0 percent from fat); 0.4 g protein; 0 g fat; 12 g carbo.; 800 mg sodium; 0 mg chol.

Gingered Chicken with Leek Flowers

When using the Chinese leek flowers, pick young tender stalks with tightly closed buds. As the flowers open and plant matures, the stalks become woody and tough.

To determine where the tender part begins, gently bend stalk, working up from the tough end; the stalk will snap where tender, much like asparagus.

1 tablespoon butter or margarine

2 skinned and boned chicken breast halves (about 6 oz. each)

1/3 cup dry sherry

1/3 cup regular-strength chicken broth

1 teaspoon finely shredded fresh ginger

4 to 6 ounces tightly closed Chinese leek flowers with stalks, or 6 bunching (or green) onions

1 teaspoon cornstarch mixed with 1 tablespoon water

In a 10- to 12-inch frying pan, melt butter over medium-high heat. Add chicken; cook, turning to brown on all sides, 2 to 3 minutes total. Add sherry, broth, and ginger. Reduce heat to low, cover tightly, and simmer 3 minutes.

Meanwhile, snap off tough ends from leek flower stalks (see preceding; or trim ends and tops of bunching or green onions); rinse. Add leek flower stalks (or onions) to chicken; simmer, covered, until breast halves are no longer pink in thickest part (cut to test) and leeks are tender when pierced, 4 to 6 minutes. With a slotted spoon, transfer chicken and leek flowers to a warm platter; keep warm.

Measure pan juices. If needed, add water to make 1/2 cup; stir in cornstarch mixture. Return mixture to pan and stir over high heat until boiling. Pour sauce over chicken and leeks. Makes 2 servings.

Per serving: 346 cal. (22 percent from fat); 41 g protein; 8.3 g fat (4.2 g sat.); 15 g carbo.; 193 mg sodium; 114 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Anusasananan, Linda Lau
Date:Oct 1, 1993
Previous Article:Onions that keep on giving.
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