I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute
celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.
Not exact matches
Add carrots,
celery and another pinch of
salt and saute
for another 5 minutes.
2 tablespoons extra virgin olive oil 2 carrots, peeled and minced 2 stalks
celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water
Salt and pepper,
for seasoning
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large
celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse
salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
Add the tomatoes and 2 teaspoons of the
celery salt and cook
for another few minutes.
So thank you
for the soup and the
celery salt recipes!
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks, diced small 1 teaspoon kosher
salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese
for serving
hehe I made this
for lunch today and I added
celery salt and a bit of cayenne pepper.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of
celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour
salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
6 large eggs 1/4 cup finely chopped onion 1/4 cup finely chopped
celery 1/4 cup olive oil mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon
salt 1/4 teaspoon black pepper Paprika
for garnish
Add the carrots, onions,
celery, leeks, garlic, 1 tablespoon
salt, and 1 1/2 teaspoons pepper and cook over medium heat
for 10 to 15 minutes, stirring occasionally, until tender but not browned.
1 c
celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only
Salt and pepper Zest of 1 lemon Mint leaves
for garnish
The rub (good
for 10 lbs of ribs): 1 bulk of garlic 1 tbsp of Sea
salt 1 tsp of cayenne 2 tsp of paprika 2 tsp of black peppar 2 tsp of onion power 2 tsp of thyme 2 tsp of majoram 2 tsp of
celery seed 1/3 cup olive oil
3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1
celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets
Salt and freshly ground pepper Frisée lettuce
for serving
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks
celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams
salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices
for serving
Saute
celery root, leek and
salt and pepper in olive oil over medium - low heat
for 10 minutes or until leeks are soft but not brown.
-- 125 g rolled oats, soaked in lukewarm salty water
for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized
celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano —
salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2
celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure,
salt and black pepper to taste) slowly and gently boiling in 12 cups of water
for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t
salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)-
celery for serving - ranch dressing
for serving (see my vegan recipe below)
Directions: Pull all the
celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven
for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea
salt — mine was about 2 teaspoons of each, leaves and
salt.
1/3 cup lime juice (2 limes) 2 TB olive oil 1/2 tsp
salt 1/2 tsp
celery seeds 1/8 tsp black pepper Few drops hot pepper sauce 4 salmon steaks (1 1/2 lbs total) 1/4 cup chopped green onion 1 TB water 2 tsp honey (recipe calls
for 1/4 tsp but I didn't think that was enough)
For the fried chicken: In a re-sealable plastic bag, mix together the cornstarch,
celery salt, garlic powder, baking powder, 1 1/4 teaspoons pepper and 1 1/4 teaspoons
salt.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1
celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon
salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian parsley leaves
for garnish
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound
salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks
celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer
for 30 minutes.
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped
celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher
salt 1 pound medium shrimp, shelled and deveinedSteamed white rice,
for serving Instructions 1.
6 hard boiled organic eggs, diced (boiled
for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp
celery seed 1/2 tsp
celery salt pepper to taste
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium
celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves
for embellishing
Salt and pepper 1 32 ounce carton chicken...
These are the ingredients you'll need to make incredible homemade meat sauce
for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion,
celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea
salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
In a small saucepan, simmer the wine, garlic,
celery seeds, allspice,
salt, and cloves
for about 10 minutes.
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs
celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea
salt and black pepper to taste * a little crème fraîche
for garnish - optional * minced fresh herbs such as parsley, dill, and thyme
for garnish - optional
Ingredients Oil 8 skin - on, bone - in chicken thighs
Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for gar
Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks
celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with
salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for gar
salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges
for garnish
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk
celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped
Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more
for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup
celery (finely diced) 1/2 teaspoon
celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher
salt and freshly ground pepper (to taste)
Olive oil, as needed 1 large zucchini, diced small 1 stalk
celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder,
salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese
for your dairy eating loved ones)
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks
celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea
salt 1/2 teaspoon freshly cracked black pepper
4 scallions, diced 2
celery stalks, diced tops used
for cooking the chicken 3/4 cup mayonnaise
Salt and pepper to taste
2 cups of dried chickpeas, soaked in water
for at least 5 hours 1 onion, chopped 5 carrots, chopped 6
celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons
salt (optional) 1 pound organic...
3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large onion 5
celery stalks 4 carrots 2 cups dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za'atar spice mix (or a mix you prefer) 1 teaspoon red pepper flakes 1 teaspoon
salt 1 teaspoon canola oil
for sautéing vegetables...
chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea
salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large
celery stalks * 2 lbs.
Ingredients
For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an onion, peeled and finely chopped 1 small carrot, cleaned and finely chopped 1
celery stalk, cleaned and finely chopped 1 teaspoon powdered vegetable stock whole sea
salt, just enough to taste 150 ml white wine -LSB-...]
Add in carrots,
celery, garlic, and
salt; saute all ingredients
for 10 minutes.
Directions: Bring a pot of
salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic,
celery, carrots and onion in olive oil
for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated
for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks
celery — 1 can brown lentils — 2 packets FODMAPPED
for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1 tsp ginger — 1 tbs chopped lemon thyme —
salt and pepper to taste — Sprinkle parmesan cheese (optional)
In place of the usual
celery salt called
for in Bloody Marys, I use a
salt - free seasoning mix that's loaded with dehydrated vegetables and spices.
Ingredients
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3
celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)-
Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to t
Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley
for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
for garnish
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)-
salt to t
salt to taste
Add the carrots,
celery, and garlic, sprinkle with some
salt and pepper, and cook
for about 2 minutes.
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs
celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher
salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon
salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced
celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf
salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley —
for garnish
1 1/2 cups diced
celery 1 1/2 cups chopped apple 1 cup vegan mayonnaise Pinch of
salt 1/2 teaspoon of pepper 2 tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped parsley
for garnish
Add bell peppers, 1 cup onion,
celery, rosemary, minced garlic, and remaining 1/8 teaspoon
salt; cook
for 3 minutes, stirring frequently.