A Little Cooked

Because mostly raw is still a little cooked. A companion to Raw Right Now. General orientation: whole, plant-based foods, minimally processed and simply prepared. No judgment, no expectations, no calorie counting.

[alittlecooked-blog]

Warm Green Bean Salad with Toasted Walnuts

From Eating Well.

Warm Green Bean Salad with Toasted Walnuts

From EatingWell:  Spring 2004

This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.

6 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Dressing

1 shallot, minced

1 tablespoon red-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

Freshly ground pepper, to taste

2 tablespoons walnut oil

Salad

12 ounces haricots verts, (see Ingredient Note) or green beans, stem ends trimmed

2 tablespoons coarsely chopped walnuts

1 1/2 cups cherry tomatoes, halved

2 tablespoons chopped fresh parsley

6 cups mâche, (see Ingredient Note) or Boston lettuce, torn into bite-size pieces

Preparation

To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.

Cook haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3 to 4 minutes for haricots verts, 4 to 6 minutes for green beans. Drain, refresh under cold water and pat dry.

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mâche (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Blanch beans (Step 2) up to 8 hours ahead; store in the refrigerator in a plastic bag lined with paper towels.

Ingredient Notes: Haricots verts is simply French for "green beans." However, the term is often used for the very slender beans, also called French beans, found in produce markets.

Mâche ("mosh"), also known as lamb's lettuce or corn salad, is a tangy green that resembles watercress. Popular in Europe, it is enjoyed in the first salads of spring. Look for it in specialty stores and farmers' markets.

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Spice-Crusted Tofu

From Eating Well.

Spice-Crusted Tofu

From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004)

Pantry ingredients and basic spices transform a package of tofu into a quick, simple meal - no slicing and dicing required.

4 servings | Active Time: 10 minutes | Total Time: 20 minutes

Ingredients

3 tablespoons pine nuts

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon coarse kosher salt, or to taste

Freshly ground pepper, to taste

1 14- to 16-ounce package extra-firm tofu

3 tablespoons boiling water

2 tablespoons lemon juice

4 teaspoons honey

1 tablespoon extra-virgin olive oil

Preparation

Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.

Tips & Notes

Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

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Fragrant Bulgur Pilaf with Toasted Almonds

From Eating Well. Comment from the poster: "You can easily use other vegetables; it is a great way to use up leftovers."

Fragrant Bulgur Pilaf with Toasted Almonds

Ingredients

1 TBS extra-virgin olive oil 1 medium onion, chopped 1 clove garlic, minced 1½ tsp ground cumin ¾ tsp ground cinnamon ½ tsp ground ginger Pinch of cayenne pepper 1 ½ cups bulgur 2 ½ cups water ½ tsp salt, or to taste ½ cup slivered almonds 2 cups frozen peas and carrots 1 tsp freshly grated lemon zest 2-3 Tbl lemon juice Freshly ground pepper to taste 3 Tbl coarsely chopped fresh mint or parsley

Instructions

1. Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic, cumin, cinnamon, ginger and cayenne; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add water and salt; bring just to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and most of the liquid has been absorbed, 15 to 20 minutes.

2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Cook peas and carrots according to package directions.

3. When the bulgur is ready, add lemon zest, lemon juice, pepper, peas and carrots; fluff and mix with a fork. Sprinkle with mint (or parsley) and almonds; serve hot.

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Roasted Mango Sorbet

From Eating Well.

Roasted Mango Sorbet

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango.

Ingredients

3 ripe mangoes

1/2 cup sugar

1/2 cup water

1/3 cup coarsely mashed banana, (1 small)

2 tablespoons lime juice

Preparation

Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.

Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.

When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.

Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips & Notes

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.

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Sesame Noodle Salad

From Eating Well.

Elise's Sesame Noodles

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.

READER'S COMMENT:

"I added garlic and ginger paste to the dressing and it was delicious! "

Ingredients

1 pound whole-wheat spaghetti

1/2 cup reduced-sodium soy sauce

2 tablespoons sesame oil

2 tablespoons canola oil

2 tablespoons rice-wine vinegar, or lime juice

1 1/2 teaspoons crushed red pepper

1 bunch scallions, sliced, divided

1/4 cup chopped fresh cilantro, divided (optional)

4 cups snow peas, trimmed and sliced on the bias

1 medium red bell pepper, thinly sliced

1/2 cup toasted sesame seeds

Preparation

Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Tips & Notes

Make Ahead Tip: Prepare through Step 2 up to 2 hours in advance.

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Corn-on-the-cob toppings: Lemon-Basil Vinaigrette

From Eating Well.

Lemon-Basil Vinaigrette Corn Topper

From EatingWell:  Summer 2004

Summer corn gets even better with a squeeze of tangy lemon and a sprinkle of fresh basil.

Ingredients

1 tablespoon lemon juice

2 teaspoons extra-virgin olive oil

2 teaspoons minced fresh basil

Salt & freshly ground pepper, to taste

Preparation

Whisk lemon juice, oil and basil in a small bowl. Season with salt and pepper. Brush over hot corn.

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Corn-on-the-cob toppings: Lemon-Garlic

From Eating Well.

Lemon-Garlic Corn Topper

From EatingWell:  July/August 1997

Bright lemon juice, garlic and olive oil are a nice alternative spread on hot summer corn.

Ingredients

1 tablespoon lemon juice

2 teaspoons extra-virgin olive oil

1 garlic clove, minced

Salt to taste

Preparation

Whisk lemon juice, oil and garlic in a small bowl. Season with salt to taste. Use a pastry brush to spread on hot corn.

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Corn-on-the-cob toppings: Aztec Lime

From Eating Well.

Aztec Lime Corn Topper

From EatingWell:  Summer 2004

Serve this tangy corn alongside grilled flank steak and warm corn tortillas.

Ingredients

1 1/2 tablespoons lime juice

1 teaspoon extra-virgin olive oil

1/2 teaspoon chili powder

Salt & freshly ground pepper, to taste

Preparation

Whisk lime juice, oil and chili powder in a small bowl. Season with salt and pepper. Brush over hot corn.

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Corn-on-the-cob toppings: Moroccan Spice

From Eating Well.

Moroccan Spice Corn Topper

From EatingWell:  Summer 2004

Sweet crunchy corn gets a little kick with this zesty corn topper.

Ingredients

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

2 teaspoons extra-virgin olive oil

Preparation

Mix cumin, coriander, oregano, ginger and salt in a small bowl. Brush 1/2 teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.

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Spiced Corn-and-Rice Pilaf

From Eating Well.

Spiced Corn & Rice Pilaf

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.

Ingredients

2 teaspoons extra-virgin olive oil

1/4 cup finely chopped onion

1 3-inch cinnamon stick

3/4 teaspoon cumin seeds

1/4 teaspoon ground cardamom

1/4 teaspoon salt

1 cup brown basmati or long-grain brown rice

2 3/4 cups reduced-sodium chicken broth, or vegetable broth

2 tablespoons hulled pumpkin seeds

1 cup fresh corn kernels, (from 2 ears) or frozen

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until lightly browned, about 3 minutes. Add cinnamon stick, cumin seeds, cardamom, salt and rice; cook, stirring often, until spices are fragrant, about 1 minute.

Stir in broth and bring to a boil. Reduce heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35 to 40 minutes.

Meanwhile, toast pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a bowl to cool.

When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.

[alittlecooked-blog]

Roasted Corn, Black Bean & Mango Salad

Note that the recipe calls for "one CANNED chipotle chile in adobo", not "one CAN chipotle chiles in adobo". There is a HUGE difference.

From Eating Well.

Roasted Corn, Black Bean & Mango Salad

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

Ingredients

2 teaspoons canola oil

1 clove garlic, minced

1 1/2 cups corn kernels, (from 3 ears)

1 large ripe mango, (about 1 pound), peeled and diced

1 15-ounce or 19-ounce can black beans, rinsed

1/2 cup chopped red onion

1/2 cup diced red bell pepper

3 tablespoons lime juice

1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped

1 1/2 tablespoons chopped fresh cilantro

1/4 teaspoon ground cumin

1/4 teaspoon salt

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

[alittlecooked-blog]

Walnut Oil Vinaigrette

From Eating Well.

Walnut Oil Vinaigrette

From EatingWell:  Summer 2004, The Essential EatingWell Cookbook (2004)

Common in Indian and Middle Eastern cooking, pomegranate molasses is a sweet-yet-tart sauce made from reduced pomegranate juice. Combined with walnut oil, it makes a zesty dressing, perfect for sweet greens like Bibb lettuce and sugar snap peas. Toasted walnuts are a natural topping.

Ingredients

1 tablespoon red-wine vinegar

2 teaspoons pomegranate molasses, (see Ingredient note) or frozen cranberry juice concentrate

1/8 teaspoon salt, or to taste

Freshly ground pepper, to taste

1/3 cup walnut oil, or extra-virgin olive oil

Preparation

Whisk vinegar, pomegranate molasses (or cranberry juice concentrate), salt and pepper in a small bowl. Slowly whisk in oil.

Tips & Notes

Ingredient Note: Pomegranate molasses lends a bright, tangy flavor to many Middle Eastern and Persian dishes. (Do not confuse it with grenadine syrup, which is very sweet and contains little or no pomegranate juice.) Bottled molasses is sold in Middle Eastern markets and some large supermarkets.

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Barley & Wild Rice Pilaf with Pomegranate Seeds

From Eating Well.

Barley & Wild Rice Pilaf with Pomegranate Seeds

From EatingWell:  Fall 2003

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

READER'S COMMENT:

"Never would have thought this combination would have been so yummy!! It's great - definitely a "different" dish to bring to a potluck - you won't go home with leftovers!! "

Ingredients

2 teaspoons extra-virgin olive oil

1 medium onion, finely chopped

1/2 cup wild rice, rinsed

1/2 cup pearl barley

3 cups reduced-sodium chicken broth, or vegetable broth

1/3 cup pine nuts

1 cup pomegranate seeds, (1 large fruit; see Tip)

2 teaspoons freshly grated lemon zest

2 tablespoons chopped flat-leaf parsley

Preparation

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Tips & Notes

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. To reheat, place in a baking dish, add 1/4 cup water and cover. Microwave on High for 10 to 15 minutes or bake at 350°F for 25 to 30 minutes.

Tip: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.

[alittlecooked-blog]

Chocolate-Earl Grey Sorbet

From Eating Well.

Chocolate-Earl Grey Sorbet

From EatingWell: Fall 2003

Earl Grey tea is flavored with the peel of bergamot, a small citrus fruit grown in Italy. Bergamot flesh is very acidic, but the peel is prized for its fragrant oil. The tea adds a hint of citrus and tannins to make this cool chocolate sorbet even more refreshing.

Ingredients

4 cups water

3/4 cup sugar

4 Earl Grey tea bags, (see Tip)

1 cup unsweetened Dutch-process cocoa powder, (see Ingredient note)

1 ounce good-quality bittersweet chocolate, finely chopped

Preparation

Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.

Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.

Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.

Tips & Notes

Make Ahead Tip: Store in an airtight container in the freezer for up to 2 days. If it becomes too firm, let soften in the refrigerator for about 30 minutes before serving.

Tip: If you are not fond of Earl Grey tea, use 1 tablespoon freshly grated orange zest instead.

Ingredient note: Dutch-process cocoa is treated with alkali to neutralize its natural acidity. This process produces cocoa that is darker and has a mellower chocolate flavor than regular cocoa. Some brands to look for: Droste, Schokinag, Bensdorp, Pernigotti

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Carrot Salad with Harissa, Feta and Mint

I've been fixated on harissa lately (in the harissa-miso or harissa-miso-lemon combinations), so this sounds excellent. From Smitten Kitchen.

Carrot Salad with Harissa, Feta and Mint Adapted a bit from a reader, who adapted it from her mother, who adapted, most likely, she said, from Cuisine Magazine

3/4 pound carrots, peeled, trimmed and coarsely grated 4 tablespoons olive oil 1 crushed clove of garlic 1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first) 3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again) 1/2 teaspoon paprika 3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa) 1/2 teaspoon sugar 3 tablespoons lemon juice 2 tablespoons flat leaf parsley, finely chopped 2 tablespoons fresh mint, finely chopped 100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Harissa: Is a North African chile paste that has become so popular, we were tickled to find it all over tables in Paris two years ago, right next to the Dijon mustard. There is almost nothing it doesn’t make more delicious: eggs, potatoes, stews, couscous, sandwiches and more, and there are almost as many recipes as there are people who consume it. Most boil down to hot chiles ground with garlic, cumin, coriander, caraway and olive oil, often with a smidge of sundried tomatoes. You can make your own (I’ve been eying this recipe for some time) or you can buy some (I brought home this brand, which we love). The adavantage of making your own, as always, is that you can adjust the recipe to suit your tastes and desired level of heat.

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Carote alla Spiritosa (Neapolitan-style street-food spiced carrots)

From a thread on Ask MetaFilter.

straight from Napoli (where they were one of the the cheapest foods available, traditionally sold by street-vendors in brown-paper cuoppi) - carote alla spiritosa: - split carrots lenghtwise into 4, 6 or 8 sticks (according to how thick your carrots are) - cut these sticks down to 4cm lengths - like lots of short pencil-stubs - boil in salted water, but drain when they're still al dente - add peeled, halved (or quartered) uncrushed garlic cloves - add oregano (liberally) - add crushed peperoncino (hot chili pepper), without overdoing it - add vinegar (not balsamic; red- or white-wine vinegar works well) - add extra-virgin olive oil (the good stuff) liberally. Now - resist eating them straight away, they're not ready yet: in order to have the flavours amalgamate, let all of these ingredients cool off, mixing everything together every so often. Keep in the fridge for at least a couple of hours, ideally overnight. The resulting combination of carrot-sweet, garlic-pungent, chili-spice and oil&oregano fragrance is incomparable. Serve at room temperature.

[alittlecooked-blog]

Black Bean And Carrot Burritos With Cilantro

Speaking as a Bay Area native used to Mission-style burritos, and having watched many a taqueria employee prepare many, many a burrito… this is an odd technique for a "burrito". It's closer to enchiladas, although without the sauce. (Add sauce and you can call them wet burritos; add sauce and use corn tortillas and you can call them enchiladas.) From Cookthink.

Black Bean And Carrot Burritos With Cilantro

serves 2-4

This is a filling vegetarian burrito. Try a creamy guacamole or spicy salsa on the side, or inside, for some extra flavor.

Ingredients

1 15-ounce can black beans, rinsed and drained 4 medium carrots, diced 4 green onions, white and tender green parts, thinly sliced 1/2 cup coarsely grated Monterey Jack 1/2 cup chopped fresh cilantro 1 tablespoon olive oil 1 tablespoon ground cumin 2 teaspoons ground coriander salt and pepper 4 large flour tortillas

prep: 10 minutes total: 40 minutes

Directions

1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, carrots, onions, cheese and cilantro.

2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots and 1/2 the green onions and leave them alone to brown, 2-4 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 2-4 minutes.

3. Add the black beans and 1/4 cup of water, and simmer until most of the water is gone, 2-4 more minutes. Remove the pan from the heat.

4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.

5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling gets hot. Mix together the remaining cheese and green onions. Remove the burritos from the oven and sprinkle the cheese and green onion mixture over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.