Irresistible Scallion Blinis

Inspired by two HUGE bunches of Raleigh City Farm green onions, I spent Friday in the test kitchen. This recipe is a keeper! Served here with an Asian dipping sauce, they are also delicious topped with caramelized onions & scallions infused with Cooper & Thief oak barrel aged red wine & topped with cashew triple cream (nut cheese). Have a party. Serve these.

Scallion Blinis

  • 1/3 c almond flour
  • 1/3 c regular flour or gluten free
  • 1/2 t baking powder
  • 1/8 t baking soda
  • 1/4 t salt
  • 1/8 t black pepper
  • 1 t psyllium husks
  • 1 t sesame seeds
  • 1/4 t turmeric
  • 1/4 t onion powder (optional)
  • 1/2 c scallion, white to about 1″ of green, minced
  • 1 egg
  • 1 T melted ghee
  • 1 T pumpkin puree (or applesauce or potato or sweet potato puree)
  • 1T Avocado oil & 1 t ghee for frying

Prepare dipping sauce (recipe follows) so the flavors meld.

Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.

In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.

Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.

Asian Dipping Sauce

  • 1/4 c soy sauce
  • 2 T rice wine vinegar
  • 2 T toasted sesame oil
  • 1 T mirin
  • 1 T agave or honey or maple syrup
  • 1 garlic clove (pressed or hyper-minced)
  • 1 t ginger hyper-minced
  • Heat – your choice – a dash cayenne or a bit of chili garlic paste
  • 2 T very thinly sliced scallion (green part)

Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.

Cooper & Thief Caramelized Onions & Scallions

  • 1 c yellow onion cut into crescents
  • 6 scallions, white part only, cut into 1/4 inch diagonal slices
  • 1 t butter
  • 1 t avocado oil
  • 1/4 c Cooper & Thief red wine blend
  • 1/4 t sea salt
  • Freshly ground black pepper

In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.

Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.

Thank you Raleigh City Farm!

ENJOY! Alliums are HUGE immunity boosters!

Beauty & YOUR Immunity Soup

Good health is beautiful. GARLIC, onions, ginger, thyme turmeric, cayenne, black pepper, veg broth, coconut milk.
That pansy has antioxidant & anti-inflammatory properties.
  • 6 BIG bulbs of garlic, separate into cloves only smashing & peeling half of the cloves
  • 1 huge white onion, peeled & sliced
  • 2 T ghee & 2 T olive oil
  • 1/2 cup minced ginger
  • 2 t fresh thyme
  • 1/4-1/2 t cayenne pepper
  • 1/2 t fresh milled black pepper
  • 1 lemon, juice & 2 t grated peel
  • 4 cups vegetable broth (Magic Mineral Broth)
  • 1/2 to 1 cup coconut milk (I like the 1 cup)
  • sea salt, a bit added while sautéing & final then for seasoning
EVERYTHING ORGANIC! 6 BIG bulbs of garlic. 350°F oven.
Place have of the cloves, unpeeled in a baking dish. Toss with olive oil, cover and bake 45 minutes.
Meanwhile, smash the remaining garlic cloves and peel them. Set aside. Melt 2 T Grass-fed ghee in a 2-quart or larger pot. Add 1 huge white onion peeled & sliced, 2 teaspoons fresh thyme , 2 heaping tablespoons of turmeric*, 1/2 cup chopped ginger, 1/4 or more cayenne as you like, 1/2 teaspoon freshly ground black pepper, 1/4 t sea salt & half of the remaining garlic. Cook until the onions are transparent. You might need to add broth because the turmeric wants to thicken & stick so it can turn everything in your kitchen golden. Add the oven roasted garlic – popping each clove out of its skin. Add 4 cups of vegetables broth.** Simmer 20 minutes * I juiced fresh turmeric and added about 2 tablespoons of juice & 2 level tablespoons of dry.
**I love Rebecca Katz & her Magic Mineral Broth.
Well, I love all of her recipes. http://www.rebeccakatz.com

Puree the soup. Return to pot. Add coconut milk & heat through. Add remaining garlic cloves RAW, whole or chopped, your preference. Taste for seasoning and adjust.

Eat hot or cold. On rice or cauliflower. Tame it a bit with broth and vegetables. JUST BE SURE TO EAT IT! To be beautiful and smell like garlic. Refrigerate up to 7 days. Freeze some. Hey how about in ice cube trays? A little immunity shooter anytime. Straight-sided Ball jars work great. Be sure to leave 1″ of headroom to allow for the expansion during freezing. DATE ’em & eat within 3 months of freezing.
  • Garlic & Onion Cut at least 10 minutes before eating to release their power!
  • One clove of garlic has manganese, B6, C, selenium, calcium, copper, potassium, phosphorus, iron, B6. BOOSTS IMMUNITY!
  • Turmeric is a strong anti-inflammatory. Inflammation compromises your immune system. Turmeric must be eaten with black pepper & fat to best be absorbed. REDUCES INFLAMMATION!
  • Thyme C, A, copper, iron, manganese & disinfects & stops coughs. SANITIZES & BOOSTS IMMUNITY!
  • Ginger improves digestion (helps with turmeric absorption & allium digesiton), reduces inflammation, may protect respiratory system, fights infections! DOES A LOT!
  • Coconut Milk is full of antioxidants C, E, & electrolytes potassium, magnesium, phosphorus & antiseptic properties & is an anti-inflammatory & has ZINC & is a strong gut health supporter. MIRACLE FOOD!
  • Black Pepper is high in antioxidants is anti-inflammatory, boosts nutrient absorption & gut health. BRING IT ON!
  • Cayenne – I go light on cayenne, a personal preference and intolerance to night shades, but it can aid digestion among many other benefits for folks.
  • Lemon VITAMIN C and then some. For immunity boosting Vitamin C (time release) is recommended. I drink the juice of half a lemon every morning in warm water to detox my liver a bit as well.