I've been adding a spoonful to my smoothies and my kids love it spread over
celery sticks for a nutritious after school snack.
I've been adding a spoonful to my smoothies and my kids love it spread over
celery sticks for a nutritious after school snack.
When I was a wee - one, my mom used to put cream cheese in
celery sticks for me!
Don't fancy a carrot and
celery stick for breakfast and my husband will divorce me if I put just raw vegetables and fruit in his lunchbox.
Not exact matches
Serve with blue cheese dressing
for dipping and
celery sticks.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large
celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2
stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Just a little tip; when I have leftover
celery sticks, usually the tough outer ones, I just pop them in the freezer (raw) «
for stock».
What I had in mind were simple cocktail snacks, and the menu included tomato and onion bruschetta; carrot and
celery sticks with a delicious cream cheese dip; cheese and salami; and finally,
for the star of the meal, homemade scones topped with slices of ham and cheese, and finished with cream cheese and freshly chopped chives.
< 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.
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Serve these up with some
celery sticks and bleu cheese dressing on the side
for dipping.
It's also a great bowl
for dipping (think chips, carrots, or
celery sticks).
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Anyway, re favourite potluck dish, very simple in my case, and always disappears among the very first ones: 4 bowls of homemade Aquafaba mayonnaise (usually flavoured with curry, ginger and lemon confit, tamari, and tarragon - I have a huge round dish with 4 segmented sections in the middle, very handy
for the 4 different flavours), and plenty of raw veg, yams, cauliflower,
celery sticks, red peppers, snappy green beans, carrots, cherry tomatoes, etc..
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
Serve it with carrot, pepper and
celery sticks and pieces of raw broccoli and cauliflower
for something different.
To satisfy my need
for all things buffalo chicken, I'll be whipping up these incredible Buffalo Chicken
Celery Sticks.
Going to serve them with a bowl of the Bleu Cheese dressing
for dip and
celery sticks
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced
celery stalks (or about 2 medium
celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley
for garnish
Just a tablespoon of organic almond butter spread on toast, bagels,
celery sticks, or crackers makes
for a quick and satisfying snack.
Radish halves,
celery sticks, cucumber slices, cauliflower florets, and / or wheat crackers
for serving
For a fresh alternative to chips, enjoy with
celery sticks, carrots, bell pepper slices or jicama.
Green Juice:
for green vitamins and minerals, with texture and staying power, juice 1 apple, 2
celery sticks, 1/2 cucumber, a handful of spinach and a knob of ginger.
Don't be afraid that your more traditional family members will
stick up their noses at the
celery root and parsnips — these are still very much mashed potatoes — and they're the perfect foil
for gravy (like my delicious vegan gravy!)
Noodles and Veggies 1/2 pound dry rice vermicelli (also called «rice
sticks») or other thin rice noodles Enough water to boil noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large carrots, julienned 2 large
celery stalks, thinly sliced 2 medium bell peppers, thinly sliced 1 cup green onions, thinly sliced (optional) Sea salt, to taste Water
for sautéing Lemon wedges (optional)
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips,
celery sticks, and carrot
sticks,
for dipping
3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2
celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water
for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2
celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers)
For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahea
For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans
for 24 hours in enough cold water to cover by about 15 cm (see make ahea
for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
ingredients
FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2
sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste)
FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup
celery leaves (to garnish)
20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2
celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche
For the gremolata (see know - how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2
celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water
for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Vegetable oil,
for frying1 onion, finely chopped1
celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.
Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2
celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche
For the gremolata (see know - how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons
Besides putting it on toast, crackers,
celery sticks and apple wedges, I've been adding a spoonful to my smoothies in the mornings
for the extra nutritional benefits.
Serve these meatballs as an appetizer with carrot and
celery sticks and blue cheese or ranch - style dressing
for dipping, or make them into a Buffalo chicken sandwich.
Serve your wings with
celery sticks and blue cheese dressing, or if you're like me, substitute the blue cheese
for some ranch dressing.
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1
celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1
stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer
for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
For a complete grainless or paleo snack you can put it on flax crackers or
celery sticks.
Cook
for 10 - 14 minutes, stirring occasionally, until onions and
celery are nicely softened and golden brown (add extra water if needed to prevent
sticking).
1 large egg 1/4 cup buttermilk 1 3/4 pounds peeled and deveined large shrimp, tails intact Vegetable oil,
for frying 1 cup cornstarch Coarse smoked kosher salt 1/4 cup hot sauce (Crystal / Frank's or your favorite) 4 tablespoons (1/2
stick) unsalted butter, melted
Celery sticks,
for serving
1 large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3
sticks of
celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (
for cooking)
Or you can serve it as a dip with fruit or a retro 70s - inspired filler
for a
stick of
celery.
8 Tbsp (1
stick) butter 4 tsp cider vinegar 1/4 to 1 tsp cayenne pepper, or to taste ⅛ tsp garlic powder 4 to 8 Tbsp hot sauce, or to taste (Frank's is the brand used in Buffalo)
Celery sticks Blue cheese dressing is served on the side for dipping, with
Celery sticks Blue cheese dressing is served on the side
for dipping, with
celerycelery
I'm starting my days off this week with a Super Juice that I make in my juicer (bunch of kale, 2
celery sticks, 2 apples, 1 cucumber and 1 beet) and sip on it while I get the kids ready
for school (and before my coffee!).
Olives are generally good with harissa's briny heat; this dip combines the two with carrots,
for a rich orange spread to smear onto
celery sticks or your next sandwich.
I have heard that
sticks of
celery work wonders
for teething.
Some ideas
for Bloody Mary fixings are
celery sticks, pickles, cheese, olives, bacon, shrimp, pickled vegetables, asparagus, limes, lemons and a variety of salts to dip the rims of glasses.
Just a little tip; when I have leftover
celery sticks, usually the tough outer ones, I just pop them in the freezer (raw) «
for stock».
Offer some
celery and carrot
sticks for guests on a gluten - free or low carb diets.
For example, a snack of carrot and
celery sticks and yogurt contains more nutritional variety than a snack of apple juice and
celery sticks.