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Archive for the ‘Celery’ Category

Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 
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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked ham
  • 2 cups cubed cooked potatoes
  • 1 1/2 cups frozen peas
  • 3 stalks celery, sliced
  • 2 tsp Dijon mustard
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with ham. 
  2. Add layers of vegetables, Dijon mustard and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 

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Makes 1 servings

  • 2 pkg (14 oz each) Macaroni & Cheese Dinner
  • 1 cup mayo
  • 1/2 cup milk
  • 1/2 cup finely chopped celery
  • 1 small red pepper, finely chopped
  • 4 hard-cooked eggs, peeled, chopped
  • 1/2 cup sliced green onions
  1. Prepare Dinners as directed on package. 
  2. Add mayo, eggs, celery and peppers; mix well.  Sprinkle with onions. 
  3. Serve immediately.  Or cover and refrigerate until ready to serve. 

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Serves 4

  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 lb Polish sausage, cut into 1/2″ pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp dried thyme
  • 1/8 tsp ground red pepper
  • hot cooked rice
  • chopped parsley (optional)
  1. Combine tomatoes with juice and broth in slow cooker.  Sprinkle flour evenly over bottom of small skillet.  Cook over high heat without stirring 3-4 minutes, or until flour begins to brown.  Reduce heat to medium; stir flour about 4 minutes.  Stir in oil until smooth.  Carefully whisk flour mixture into slow cooker. 
  2. Add sausage, onion, bell pepper, celery, carrot, oregano, thyme and red pepper to slow cooker.  Stir well.  Cover; cook on LOW 4 1/2 – 5 hours. 
  3. Serve gumbo over rice.  Sprinkle with parsley, if desired. 

Tip: If gumbo thickens upon standing, stir in additional broth. 

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Serves 4

  • 1 (2 lb) bottom round or rump roast, trimmed
  • juice of 1 lemon
  • 1 oven cooking bag
  • 2 onions, thinly sliced
  • 8 baby carrots
  • 2 medium potatoes, peeled, quartered
  • 4 stalks celery, sliced
  • 1 green bell pepper, chopped
  • 1 clove garlic, chopped
  • 1 tsp dry mustard
  • 1 tsp dried thyme
  • 2 cups tomato juice
  1. Place beef in a shallow roasting pan.  Sprinkle beef with lemon juice; pierce with a fork.  Cover and refrigerate until ready to roast.  Preheat oven to 350°F.
  2. Prepare beef in oven cooking bag according to package directions.  Return to roasting pan.  Arrange onions, carrots and potatoes around beef.  Top with celery and bell pepper. 
  3. Sprinkle beef with garlic, mustard and thyme.  Pour tomato juice around beef in cooking bag.  Seal bag; cut slits.  Roast for 1 hour or until very tender. 
  4. Remove beef from cooking bag.  Let stand, covered, for about 5 minutes; cut into slices.  Arrange vegetables around beef on a serving platter. 

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Serves 8

  • 4 ounces butter
  • 1/2 cup flour
  • 1/2 cup minced onions
  • 1/4 cup minced celery
  • Salt
  • Cayenne
  • 1 (12-ounce) bottle light beer
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 pound sharp Cheddar, grated
  • Dash hot red pepper sauce
  • Tempura Broccoli Florets, recipe follows
  • 1 tablespoon finely chopped fresh parsley leaves

Tempura Broccoli Florets:

  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup seltzer water
  • 8 fresh broccoli florets, blanched
  • Salt and cayenne
  1. In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
  2. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
  3. Reduce the heat and keep warm.  To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:

  1. In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.

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