Browse Ingredients

Chives

Chives are a mild, onion-flavored herb. They are in fact the smallest species of the edible onions. They flourish in the cooler climates of Northern Europe. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. Compared to its cousins, onion and garlic, with chives there is no need to peel anything. The long thin stalks are actually thin, long, hollow leaves that have a mild onion flavor. They just have to be diced and they are ready to use. Chives are commonly used in flavoring dishes involving fish, potatoes, eggs or soups.  Chives have..

Read more.....

  • Lemon Chive Rice


  • Source: Food.com
    By Baby Kato

    Ingredients:
    3 tablespoons margarine, low fat
    1 onion , small, finely chopped
    2 cups rice , long grain
    ½ teaspoon curry (or)
    ¼ teaspoon turmeric
    1 tablespoon lemon zest
    3 cups chicken broth
    2 tablespoons chives , finely chopped
    ¼ teaspoon pepper

    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins

    Directions:
    1. Melt margarine.
    2. Add onions and saute.
    3. Add rice and curry or tumeric and cook until grains of rice are all coated.
    4. Stir in half the lemon peel and all the broth.
    5. Bring to a boil.
    6. Cover and simmer over low heat for 20- 25 minutes.
    7. Stir in remaining lemon peel and chives just before you serve.

    Servings: 6

     

  • Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce)



  • Source: Food.com
    By Tonkcats

    Ingredients:
    ¾-1 lb salmon fillet
    1 tablespoon fresh lime juice
    1 ½ teaspoons low fat butter , melted
    salt and pepper
    1 ½ teaspoons low fat butter
    2 jalapeno chiles , seeded and julienned
    1/3 cup sour cream
    ¾ teaspoon fresh lime juice
    to taste salt
    to taste white pepper
    to taste fresh chives , snipped
    to taste lime wedge

    Directions:
    1. Preheat oven to 500 degrees.
    2. Butter baking dish. Place salmon in dish skin side down.
    3. Mix lime juice and butter. Brush over salmon.
    4. Sprinkle with salt and pepper. Let stand 15 minutes.
    5. Bake until fish is almost opaque, about 9 minutes per inch of thickness.
    6. Meanwhile prepare sauce:
    7. Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
    8. Add sour cream and stir until heated through; do not boil.
    9. Mix in lime juice. Add salt and pepper.
    10. Transfer fish to platter. Spoon sauce over.
    11. Sprinkle generously with chives.
    12. Garnish with lime wedges.

    Servings: 2

     

  • Pork Medallions With Mustard-Chive Sauce



  • Source: Adapted from Food.com
    By DDW

    Ingredients:
    2 tablespoons low fat butter , divided
    2 tablespoons olive oil , divided
    2 cups chopped leeks (white and pale green parts only, about 2 med.)
    1 cup low sodium chicken broth
    ½ cup dry white wine
    2 cloves garlic , minced
    ½ cup sour cream or ½ cup creme fraiche
    3 tablespoons whole grain Dijon mustard
    2 (1 lb) pork tenderloins , each cut crosswise into 6 slices
    3 tablespoons chopped fresh chives , divided

    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins

    Directions:
    Sauce:
    1. Melt 1T butter with 1T olive oil in large skillet over med-high heat.
    2. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
    3. Stir in broth, wine and garlic.
    4. Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
    5. Whisk in sour cream and mustard.
    6. (The sauce can be made 2 hours ahead. Let stand at room temperature.).

    Meat:
    1. Melt 1T butter with 1T oil in another large skillet over med-high heat.
    2. Sprinkle pork with salt and pepper.
    3. Saute until browned and cooked.
    4. Transfer pork to platter.
    5. Add sauce to skillet, simmer sauce over med.
    6. heat until slighly thickened, scraping up any browned bits, about 2 minutes.
    7. Stir in chopped chives.
    8. Season with salt and pepper if needed.
    9. Return pork to skillet.
    10. Cover and cook over med.
    11. heat until just rewarmed,stirring frequently.
    12. Sprinkle with additional chives and serve.

    Servings: 6

     

  • Buttermilk and Chive Mashed Potatoes



  • Source: Food.com
    By Boomette

    Ingredients:
    7 medium potatoes , peeled and cut in pieces
    ¼ cup butter, low fat
    ¾ cup buttermilk , about
    ¼ cup fresh chives , finely cut
    salt and pepper

    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins

    Directions:
    1. In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. Drain.
    2. With a mash potatoes, mash the potatoes with the butter. Then with an electric mixer, reduce the mixture to a puree with the buttermilk and chive. Add salt and pepper.

    Servings: 4-6

     

  • Chive Carrots



  • Source: Adapted from Food.com
    By Toby Jermain

    Ingredients:
    1 lb fresh carrot , peeled and cut into 2 ",long julienne strips
    2 cloves garlic , minced
    1 tablespoon extra virgin olive oil
    1 tablespoon butter
    2 tablespoons minced fresh chives or 2 tablespoons chopped green onions (actually better with onions than chives)
    salt & freshly ground black pepper

    Prep Time: 15 mins
    Cook Time: 10 mins
    Total Time: 25 mins

    Directions:
    1. In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
    2. Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
    3. Toss with chives, and serve immediately.

    Servings: 4