Too many green onions/scallions
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Anonymous
| My DH mistakenly bought another bunch of green onions even though I asked for chives. Honest mistake but now I have two bunches of green onions. Anyone have some good ideas for how I can use them up? |
Anonymous
| If I were you, I'd just wash them, cut them up, and freeze them. They keep well in the freezer and the next time you need them while you're cooking, toss a handful in and they'll defrost in about 2 seconds. |
Anonymous
| On potatoes |
Anonymous
| Grill them! |
Anonymous
| dip |
Anonymous
| Stir fry in a bit of soy sauce for a side dish. Or cut up and freeze. |
Anonymous
| I love green chili enchiladas with a generous helping of green onions. |
Anonymous
|
Korean scallion pancakes.
Fried whole scallions with shoyu dip. Chicken, cashew and scallion stir fry |
Anonymous
|
Try drying some in the oven then store like you would a dried herb:
http://www.ipm.iastate.edu/ipm/hortnews/1992/7-15-1992/herbs.html |
Anonymous
|
I second the Korean pancake. Yum!
http://www.maangchi.com/recipe/pajeon |
Anonymous
| Chopped in equal portion with fresh cilantro, then thrown by the fistful onto everything. A universal garnish/seasoning. |
Anonymous
| Agree with PP to freeze them and use them in the future. |
Anonymous
It's worth the dollar they cost to just toss them out and not have something like that languishing in my freezer. |
Anonymous
No. This is a very wrong thing to say. Op: make a pot of chili--beef, chicken, black bean. Doesn't matter. They are an excellent topping along with cheese, sour cream or yogurt, cilantro, and sunflower seeds. Or add them to soup or grill them. They are a fabulous seasoning to have on hand, and will last for up to two weeks. |
Anonymous
I'm sorry but this is true. And I am considered poor by the area standard. |