Wednesday, March 31, 2010

Wednesday’s Helping: Potatoes

Digging into this vegetable

Do you love taters? We like them baked, boiled, and fried. Potatoes are a tuber and not a root with red, yellow, brown, or violet skin that can range from smooth to rough. Flesh colors tend to be white, yellow, or violet. Many people think of them as comfort food. Their flavor is starchy and bland when cooked, and they offer a rich and creamy texture. The plant -- scientifically known as Solanum tuberosum -- originated in the Andes Mountains of South America. Spanish explorers discovered potatoes and brought them to Europe in the 16th Century. Europeans were initially slow to embrace a food item that’s a member of the nightshade family. Folklore holds that Irish immigrants eventually brought the potato to the United States in the 18th Century. Now, there are more than 90 edible varieties of potatoes. It’s become a staple food in the United States and many other countries. Select potatoes that are firm, smooth, and free from wet or dry rot. Avoid potatoes that are sprouting and greenish in color. Here is a primer on a few types of potatoes:

Red potatoes- These are round-shaped with rosy red, or reddish-brown skin. The flesh is commonly white, though sometimes it can be yellow and even red. They tend to be low in starch and are ideal for boiling, steaming, roasting and grilling.

Russet potatoes- These have a brown net-like skin that covers white flesh. They’re oval-shaped with many shallow eyes. They become soft and fluffy when cooked. Russet potatoes are HIGH in starch and therefore, raise blood sugar so be judicious when consuming them. They are ideal for baking, mashing, and roasting. These are the preferred potatoes for making French fries.

Purple Potatoes- Their purple skin ranges from light blue to dark blue to purple. The color is best preserved when microwaving this vegetable, but it is also tasty when steamed or baked. We've used these in potato salad.

Yukon Potatoes- These are often referred to as Yukon Golds. They can be identified by their rich yellow skin and buttery yellow insides. Yukon Golds retain their yellow color even when cooked. This is a good potato for mashing or adding to soups.

Tuesday, March 30, 2010

Tuesday’s Cupful: Au Gratin

Another reason to give the French a kiss
There’s more to au gratin than just potatoes. Did you know that it’s a French name for a variety of dishes with similar traits? The ingredients are prepared in a shallow baking pan or casserole dish and then baked until a brown or crispy crust forms on top. Forming this appetizing crust may take a few final minutes under the broiler. It’s a chef’s prerogative. The crust can contain one or all of the following ingredients: butter, breadcrumbs, eggs, or shredded cheese. Look for broccoli, cauliflower, and artichoke au gratins. Can you think of any other food items that can be made into an au gratin?

*Helpful Hint: Note that au gratin refers to the technique of food preparation while gratin refers to the dishes themselves.

Monday, March 29, 2010

Monday’s Bread Bowl: Au Gratin Potatoes

Get downright cheesy with this veggie Your tastebuds and tummy will be doing a little dance after a serving of this dish. Combine sliced baked potatoes in a cheesy sauce for some real comfort food. Au gratin potatoes can be a feast for the eyes and the mouth for the whole family. Here’s our recipe:

What you will need:

1 medium-sized bowl
1 wooden spoon
1 large Ziploc bag
5-6 russet potatoes, peeled and sliced thin (about ¼ inch or less thick)
1 cup heavy cream
1 cup milk
1 (13x9 inch) baking pan
2 cups Velveeta (aka..smooth melting American cheese), shredded
½ cup gruyere, shredded
½ teaspoon nutmeg, ground
½ teaspoon paprika
Non-stick cooking spray
Pinch of salt and black pepper Cooking and Directions:

Combine heavy cream and milk in bowl. Add nutmeg, salt, pepper, and paprika. Stir well. Blend shredded cheeses in Ziploc bag. Preheat oven to 325 degrees. Coat bottom of baking pan with non-stick cooking spray. Next, arrange a layer of potato slices in greased baking pan. Then put a layer of shredded cheese. Arrange another layer of potatoes on top cheese. Continue to pile alternating layers of cheese and potato slices. Finish off with a layer of cheese. Pour liquid mixture on top of layers. Bake au gratin at 325 degrees for 1 hour and 15 minutes. A crust forms on top from the melted cheese and cream forming a dried-out film on the surface. Once finished baking, remove from oven. Let the au gratin potatoes rest for at least 15 minutes before serving.

Friday, March 26, 2010

Friday's Last Spoonful: Tzatziki Sauce

A refreshing dollop will do
Mention tzatziki sauce to us and we think of Greek food. The combination of minty dill and pungent garlic gives this sauce a yummy flavor. Chilled tzatziki provides a nice contrast to freshly grilled meats that Greeks often season heavily. It’s the cool mix of creamy yogurt with gyro meat, turkey sliders, or souvlaki meat that’s killer for the taste buds. And don’t forget the diced cucumber, which makes a nice crunch in every bite. Squeeze a bit of lemon juice in and add a dash of sea salt and paprika for a little added flavor. Feeling frisky? Go ahead, be daring and mix in a few drops of Tabasco. We suggest using tzatziki sauce as a light substitute for salad dressing or for topping stuffed peppers or stuffed mushrooms. Or have it handy as a dip for pita chips if you're looking for a different kind of snack.

Thursday, March 25, 2010

Thursday’s Side Dish: Naan

Another ethnic bread to chew on
Have you sampled naan? This soft, leavened, flat bread is popular in India, many Middle Eastern countries, and areas of Asia. The word naan (aka nan and nang in China) has become a generic term for various flat breads around the world. Traditional naan is usually baked in a Tandoor or earthen oven. Milk or yogurt may be added to the naan dough to thicken the bread. The dough is prepared and then flattened before placing in the hot oven. Naan resembles pita bread. The flat bread pieces are convenient for scooping food items, dipping in sauces, or stuffing with filling. It’s usually served hot and brushed with melted butter. The Mixed Stew found naan in the bakery department of Giant ($2.99). We recommend giving naan a little time to heat up just like toast in a toaster oven to bring out the bread’s flavor.

Wednesday, March 24, 2010

Wednesday's Helping: Basil

A minty bite with Vitamin K
Zesty aromas and tastes can come from just a pinch of Basil. This green leafed-herb flavors many Italian and Mediterranean dishes and sauces. Basil originated in the India and came to Europe via old trade routes from the East. We can also find this herb in other Asian countries—especially Thailand, where cooks add Thai basil to curries and several stir-fry dishes. "Basil" means "royal" in ancient Greek. There are several different varieties of basil. Genoa and Sweet basil are the most widely available and may be found in tomato sauces and pesto dishes. Basil tends to have a flavor that’s a cross between cloves and licorice. The plant is in season during the summer months; however, it’s available year-around in supermarkets. The flavor of dried basil doesn’t come close to fresh basil. Look for even-colored leaves without black spots or signs of wilting. Basil is a good source of vitamin K and iron. The body's blood cells need iron to process energy. Meanwhile, vitamin K can help with blood clotting.

Tuesday, March 23, 2010

Tuesday’s Cupful: Feta Cheese

Smelly sometimes is a winner
This flavorful curd cheese dates back centuries. Homer speaks of cheese as being a gift from the gods. Traditional feta is made from goat’s milk or sheep’s milk. The word feta means “slice” in ancient Greek. It’s still one of the most popular food items associated with Greek cuisine. Additionally, feta is still the most important food export from Greece. The majority of the world’s supply of feta cheese is now mostly made from cow’s milk with many countries making their own versions. The cheese must be aged to reach maturity in flavor. It’s considered one of the world’s finest cheeses. Look for a strong, pungent, salty milk flavor that’s also briny. To some, it's well, rather stinky. The color is pure white with a crumbly texture. Cooks use feta cheese in many dishes, such as fresh salads or as a topping for pizza.

Monday, March 22, 2010

Monday’s Bread Bowl: Spicy Turkey Sliders

A meaty fix from the Mediterranean
Spring is here, and we're thinking warm thoughts that give us a craving for Mediterranean flavors. The Mixed Stew sampled turkey sliders seasoned with basil and feta cheese on a recent trip to Whole Foods. We liked them so much that we’re passing along our own version. The unique flavor of the cheese and flavor of fresh basil combine with the taste of grilled ground turkey. We also spiked the meat with a little paprika to give the burgers a kick. Serve them on Naan or Pita bread to keep the regional theme going. Remember that flat breads are more wholesome than yeast breads. Have condiments (ketchup, mustard,or mayo,…etc.) on the side if serving to guests. Or how about some tzatziki sauce for your mini-burgers? Here is our recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
1 frying pan or cast-iron skillet
1 spatula
1 egg, beaten
Non-stick cooking spray
1-2lbs ground turkey, thawed
¼ cup, chopped fresh basil
¼ cup, chopped feta cheese
1 teaspoon paprika
1-2 garlic cloves, minced
½ small yellow onion, minced
A small handful (3-4 pieces) of finely, crushed saltine crackers
Pinch of salt and pepper

Cooking and Directions:

Meat Patties
Clean your hands and use to combine ground turkey, basil, egg, onion, garlic, and feta in bowl. Mix well. Add crushed crackers, paprika, salt, and pepper. Continue to mix well. Form 6-8 mini-patties (roughly ½-inch thick and 3 inches in diameter). Set aside. Coat bottom of frying pan with non-stick cooking spray. Heat frying pan on medium-high heat. Place patties in heated pan. Space them out. Let meat cook for 5-8 minutes on each side. Remove from heat and set aside so the burgers can rest a minute or two.
Cut wedges to convenient size to hold cooked turkey burgers. Warm up pieces in microwave or toaster oven.

Friday, March 19, 2010

Friday’s Last Spoonful: Canned Corned Beef Hash

Another incarnation of the Irish roast meat
The combination of corned beef and potatoes has been a popular breakfast treat among Americans for years. A corned beef hash recipe appeared in the Fannie Farmer Cookbook in 1918. Now, breaking open a can of corned beef hash is convenient. The Mixed Stew crew knows that a serving of it will do in a pinch on mornings when we need a heartier meal alternative to cereal or oatmeal. We suggest adding chopped onions or diced bell pepper to give it some crunch. Just scoop the canned meat into an iron skillet or frying pan and cook on medium heat for several minutes before adding the veggies. Why not use canned corn beef hash as a filling for an omelet?

Thursday, March 18, 2010

Thursday’s Side Dish: Sauerkraut

Give the Germans credit for this sour creation
There must be something special about fermented cabbage. We’ve already discussed hot and spicy kimchi on The Mixed Stew. Now, we’re craving another type of pickled cabbage-- sauerkraut from Germany. The flavors are tangy and zesty, which compliments different cured meats: hotdogs, Polish sausage, bratwurst, salt pork, and corned beef. Salt and cabbage are the main ingredients in traditional sauerkraut. The fermenting cabbage gradually produces acetic acid and this gives sauerkraut its tanginess. Some makers of sauerkraut add garlic, juniper, and bay leaves. Consumers can find sauerkraut sold in jars and in chilled pouches (packets). Sauerkraut goes well on different sandwiches with the Rueben being the most famous one. In Maryland, descendants from the old country serve sauerkraut and pork chops at Thanksgiving. How's that for customizing an American holiday tradition?

Wednesday, March 17, 2010

Wednesday’s Helping: Beef Brisket Cut

Patience required for a meaty, tender bite
Talk about brisket, and we usually think of corned beef. But what about the unseasoned cut? Brisket is one of the leanest and toughest pieces of the cow. This means that beef brisket is fairly inexpensive compared to more premium cuts, such as beef tenderloin. The word brisket is derived from brjósk, which meant cartilage in Old Norse. Anatomically, this cut is found attached to the sternum, ribs, and the cartilages that connect them. There are two distinct pieces-- flat cut or point cut—sold in supermarkets. The point cut tends to have more flavor and fat. A long and slow cooking process makes this tougher beef cut more appetizing and tender. Braise, slow-roast, or place brisket in a slow cooker. It’s also a popular barbecue cut for pit beef.

Tuesday, March 16, 2010

Tuesday's Cupful: Corned Beef

A cured meat associated with the Irish
Do you remember the first time you tried corned beef? We're not talking about the canned kind. The beef brisket must be brine cured with “corns” (large kernels) of salt. This method of pickling, storing, and preserving beef predates refrigeration. Ireland produced and exported the most corned beef until the early 1800s. Corned beef was popular among Jewish and Irish immigrants in the United States-- especially in NYC. They bought corned beef and hot corned beef sandwiches (such as the Rueben) in specialty shops, the original delicatessens. Corned beef is still considered a mainstay of Irish cuisine. Look for corned beef brisket around St. Patrick’s Day.

Monday, March 15, 2010

Monday’s Bread Bowl: Corned Beef-N-Cabbage

Do an Irish jig with this cut of beef
St. Paddy’s Day arrives this week. The Mixed Stew likes to do things differently in preparing and cooking corned beef brisket. We don’t stick with just the usual boiling method. We suggest boiling the whole brisket for 1 hour in a stock pot and then transferring it to an open baking pan in the oven for a tasty finish. The corned beef ends up tender without falling to mush. Consequently, it’s a corned beef roast that can be sliced and enjoyed without being too tough. Try drizzling honey or brown sugar on top of the roast during the last 15-20 minutes of cooking in the oven. The sweetness combines with the saltiness of the cured beef for a tantalizing contrast. Our recipe follows:

What you will need:

1 large stock pot with lid
1 large spoon with a long handle
5-6 cups water
1 (4-5lb) cured corned beef brisket
1 cabbage head, cut into 4 wedges
3-4 medium-sized potatoes, peeled and quartered
3 tablespoons honey (or 2 tablespoons brown sugar)
1 baking dish with wire rack
Non-stick cooking spray
Pinch of black pepper

Cooking and Directions:

Corned Beef Brisket

Place whole corned beef brisket in stock pot. Pour in water. Add any seasonings that came with the brisket or else add your own blend of whole black pepper, bay leaf and oregano. The roast should be submerged in water. Cover with lid and place on the stove at high heat. Bring to a rolling boil. Lower heat to just a constant boil and let it cook for 1 hour. Walk away from pot. After the beef has been boiling for about 45 minutes, set oven at 350 degrees for preheating. Coat baking dish with cooking spray so it's easier to clean. Remove brisket from stock pot and position (with the fat on top) on prepared wire rack on baking dish. Turn off stove, but DO NOT DISCARD water in stock pot (See Cabbage and Potatoes below). Next, place uncovered pan with roast in oven. The brisket should bake for 35-45 minutes. About 15-20 minutes into baking time, pour honey or sprinkle brown sugar on top of roast. A nice sweet and caramelized crust should form on the roast during the remainder of its cooking time.

Cabbage and Potatoes

Place potatoes in pot of water that was used to boil corned beef. Cover with lid and turn stove back on for potatoes to cook. Bring to a constant boil for 15 minutes. Then, add wedges of cabbage to the pot and cook for another 10 minutes or until potatoes are cooked. Serve with corned beef.

Friday, March 12, 2010

Friday’s Last Spoonful: Savory Peanuts

Find these nuts elsewhere
Peanuts aren’t just for sweets and desserts. What are some savory uses for peanuts? Mix crushed roasted peanuts with cornflakes to make a tasty and nutty homemade oven-fry coating. The Mixed Stew also suggests adding chopped roasted peanuts to your favorite chicken salad recipe. Look for an old-fashioned peanut soup, which is still served in Colonial Williamsburg, Va. This American soup dates back to Colonial times and is aka Virginia peanut soup. Meanwhile, remember that some Asian stir-fry dishes, such as Kung Pao Chicken, and Thai Satay call for peanuts.

Thursday, March 11, 2010

Thursday’s Side Dish: Peanut Haystacks

A nutty way to go for a party snack

Take note potluck party animals. Here's another easy snack to bring to your next gathering. Peanut haystacks are a tasty alternative with a crunch factor. The unusual combination of Asian chow mein noodles, cereal, marshmallows, and peanut butter makes for a sweet and fun snack. Try it out as an after-school treat for the kids.

What you will need:

1 bag butterscotch chips
1/2 cup of chunky peanut butter
1 cup Cheerios (we use Banana Nut variety)
2-3 cups of mini marshmallows
1 5-oz can of chow mein noodles
large bowl
wax paper or aluminum foil
Cooking and Preperation:

Pour butterscotch chips into bowl. Place bowl in microwave for 45 seconds to 1 minute until soft and melted. Blend in peanut butter. Add chow mein noodles and oat bran cereal. You may want to break longer and larger pieces to make them easier to mix and scoop. Finally, add marshmallows and mix well until everything is coated. Layout a large sheet wax paper (or aluminum foil that is sprayed lightly with canola oil) onto a flat baking sheet and scoop individual tablespoonfuls onto sheet. They don't have to look perfect. Place sheet into refrigerator and let chill at least 4-6 hours before serving. When the haystacks have solidified, they may be placed in a plastic container with lid for storing in refrigerator a day or two ahead of a party.

Wednesday, March 10, 2010

Wednesday’s Helping: Peanuts

Nutty for these legumes
Are you hot for peanuts? The buttery and slightly bitter taste of peanuts has made them an American staple. Many peanut lovers enjoy peanuts at baseball parks, fairs, bars, and processed in peanut butter for sandwiches and dips. They’re sold raw, roasted, shelled, and unshelled. Peanuts are not nuts at all. They’re legumes and are related to peas, chickpeas, and beans. Peanuts are known scientifically as Arachis hypogaea. The plant originated in South America. The flower of the peanut plant starts above the ground and then bends down into the grown. It burrows and the peanuts mature underground. Each brown shell has ridges and contains two to three kernels. Each oval-shaped kernel has two cream colored lobes inside a thin reddish-brown skin. Select unshelled peanuts that feel heavy and do not rattle inside the shell. Avoid cracked, bruised, or discolored unshelled peanuts. Look for shelled peanuts that are vacuum packed. Peanuts are a good source of monounsaturated fats, which help prevent heart disease. They’re also rich in antioxidants, vitamin E, and manganese.

How do you like your peanuts?

Tuesday, March 9, 2010

Tuesday's Cupful: Packets of Asian Goodness

We've got a crush on this bag of nutty coating
The Mixed Stew has enjoyed Spicy Peanut Bake by A Taste of Thai for several years. We think it’s different from the same old oven-fry mixes and coating on the market. It may be found at most major supermarket chains, including Safeway. Each 3.5 ounce package retails for about $4.00. Sweet and tangy flavors emerge from the coating’s recipe, which contains lemon grass and kaffir lime leaf. Try pan-frying fresh scallops or jumbo prawns in this tasty coating.

Monday, March 8, 2010

Monday’s Bread Bowl: Thai Peanut Bake

Rub it and bake it, Asian style
Preparing pork chops (or chicken parts) using A Taste of Thai Spicy Peanut Bake is a fast and tasty cooking method that The Mixed Stew crew has done many times for years. There’s no big fuss or heavy coatings. This Asian-inspired seasoning mix creates a light crunch with crushed peanuts that’s also sweet and spicy. Here's our rendition:

What you will need:
1 (gallon-size) Ziploc bag
1 (3.5 oz) packages A Taste of Thai Spicy Peanut Bake
4-6 medium sized pork chops, thawed*
1 large baking dish with baking (wire) rack
Cooking Spray
Optional Additions:
½ cup minced cilantro
½ cup crushed roasted peanuts
2 tablespoons sesame seeds

Cooking and Directions:

Preheat oven at 350 degrees. Pour both packages of A Taste of Thai Spicy Peanut Bake in Ziploc bag. Place pork chops in bag (one or two at a time) and shake to coat pork chops evenly and thoroughly. Spray baking dish’s wire rack with cooking spray. Next, position coated pork chops on wire rack. Sprinkle optional additions over top of chops. Bake for 35-45 minutes. Serve immediately.
*Helpful Hint: We used 2 packets of Thai Peanut Bake because our pork chops were bigger than usual.

Friday, March 5, 2010

Friday’s Last Spoonful: Neufchâtel cheese

A fancier cream cheese
Right next to regular American cream cheese in most supermarkets is a similar cheese called Neufchâtel cheese. What Americans call Neufchâtel cheese is actually a low-fat cream cheese that is very different from true French Neufchâtel cheese. Americans may also call it “farmer’s cheese.” Legend has it that modern American cream cheese evolved from an American farmer’s attempts at making true Neufchâtel cheese. What is real Neufchatel? It’s originally a French cheese named after a village in northeast France. Historians believe that French Neufchâtel cheese has been produced in the Normandy region of France since the sixth century. Look for true, fresh Neufchâtel cheese that is white, soft, and slightly crumbly. Also available is an aged variety of Neufchâtel cheese that is more pungent, grainy, and crumbly. Look for the French variety of this cheese in gourmet markets and fine cheese stores. And remember, don't confuse the cream cheese substitute for the authentic version.

Thursday, March 4, 2010

Thursday's Side Dish: Cream Cheese N Jelly

A quick-hit appetizer when in a rush

Mixing sweet with savory can often make for an interesting blend. It's the yin and yang. Take the smooth texture of cold cream cheese and top it with your favorite pepper jelly for a decadent appetizer or party snack. Don't blend the two together, just pour some jelly over the top so it spills over onto the sides of the block of cheese. If you don't have pepper jelly, try sweet chili sauce that is sometimes used to go with spring rolls or dumplings. Remember to keep one package of premium crackers (or breadsticks) in the kitchen pantry to go with the cream cheese delight for an emergency or unscheduled gathering. Another option is making a simple veggie dip by mixing chopped green onions into cream cheese that’s seasoned with paprika or chili powder. Serve this simple cream cheese/veggie dip with sliced fresh veggies.

Wednesday, March 3, 2010

Wednesday's Helping: Spinach

Get on board with going green

This variety of green is commonly associated with Popeye (THE SAILOR MAN) who ate cans spinach to become strong and healthy. Spinach (Spinacia oleracea) is related to chard and beets. It’s believed to have originated in Persia. The United States and the Netherlands produce the most spinach in today’s world. This vegetable is in season from March through May and September through October. But frozen spinach is available year round. It has a slight green depth of flavor and saltiness. Fresh, raw spinach also has a mild sweetness. Cooked spinach becomes more acidic and brings out more spinach flavor. Look for three different types of spinach: savoy (springy and curly leafed), smooth / flat-leaf, and baby spinach. Consumers can find spinach sold fresh, canned, or frozen. Avoid slimy, bruised, or discolored leaves when selecting fresh spinach. The leaves are a rich source of vitamins K, A, and C. Consuming spinach may also preserve your eyesight because of lutein, an agent that helps prevent cataracts.

Tuesday, March 2, 2010

Tuesday's Cupful: Enchilada Sauces

Different colors to fit your mood
Spice it up with red, green, and white enchilada sauces. Chefs can alternate which color enchilada sauce to use for different variations of the same Tex-Mex dish. Here is a short primer on these three different enchilada sauces:

Red Enchilada Sauce (Enchilada Salsa Roja): This usually contains dried and fresh red chiles. The addition of tomato puree or tomato paste creates the red color. Most red sauces call for chili powder.

Green Enchilada Sauce (Enchilada Salsa Verde): This has a refreshing and light flavor from the fresh green chiles that are its main ingredient.

Both red and green enchilada sauces usually call for minced garlic, diced onions, and measured amounts of cumin, salt, and pepper.

White Enchilada Sauce (Enchilada Salsa Blanca): This puts the Tex in Tex-Mex. It’s the most American of all three enchilada sauces and may (sometimes) only consist of sour cream or crema. More elaborate white sauces contain condensed soup. White sauces may sometimes contain the addition of fresh herbs, lime juice, and minced fresh green chiles.

Monday, March 1, 2010

Monday's Bread Bowl: Creamy Spinach Enchiladas

A luscious veggie casserole optionNeed a vegetarian fix every once in a while? Combine chopped spinach, several cheeses, and sliced green onions for a luscious blend. Use the mix to stuff flour tortillas topped with spicy green enchilada sauce and more shredded cheese. Then bake them until everything melts nicely. It’s a cheese lover's delight. Here is our recipe:

What you will need:

1 medium-sized bowl
1 wooden spoon
1 (9" X 13”) baking dish
1 (10 oz) can green enchilada sauce
8-10 medium flour tortillas
2 (10 oz frozen) bags chopped spinach, thawed and drained well
6 green onions, chopped, divided
1 cup ricotta
½ cup cream cheese
1 cup Monterey jack cheese, shredded, divided
1 cup sour cream
Cooking spray
Salt and pepper, to taste

Cooking and Directions:
Mix spinach, 3 green onions, ricotta, cream cheese, and sour cream in bowl. Add salt and pepper, to taste. Stir in half of Monterey jack. Blend well. Divide filling mixture among tortillas. Spread a little down center of each one, then roll up. Place seam-side down in 9"x13” baking dish, which has already been coated with cooking spray. Make them fit snugly into the pan. Pour the enchilada sauce evenly over the top and sprinkle with the rest of the cheese. Bake at 375 degrees for 20 minutes, or until hot, bubbly and slightly browned. Sprinkle remaining green onions over the top. If you want, you may also sprinkle fresh chopped cilantro or jalapeno slices over top.