One of my easiest go - to meals is a Salmon and Avocado salad... 1 can of salmon, 1/2 an avocado,
chopped celery and carrots, shredded cabbage if I have it, salt, crushed red pepper and 1 tablespoon of apple cider vinegar... stir it up and you're good to go... it nice and portable too!
Cook and stir the onion until it has become translucent, then add
the chopped celery and carrot.
Not exact matches
2 tbsp olive oil 1 onion, peeled
and finely
chopped 1 clove garlic, peeled
and finely
chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3
carrots 3
celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt
Peel
and clean the
carrots and celery and chop into bite - sized dices.
In a mini food processor, place the
chopped onions,
carrot,
and celery to finely mince (this is the «soffrito»).
Giardiniera is a mix of
chopped, pickled veggies like
carrots, peppers, cauliflower,
and celery, packed in seasoned oil.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled
and cut into chunks -2 leeks, white part only, sliced -2
celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand,
and I added a little more garlic,
carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon
chopped 1 onion,
chopped 2
carrots,
chopped 2
celery stalks,
chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled
and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp
celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt
and pepper 2 cups half
and half hot sauce, optional 1/2 tsp parsley
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
I used fresh cut corn, grape tomatoes
and sliced olives, but you might like any of the following produce: sliced
celery, grated
carrot, blanched broccoli florets,
chopped bell pepper (red, green, yellow or orange!)
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving) 8 c. tomatoes, peeled
and cored then pureed 2/3 c.
chopped onion 2/3 c.
chopped carrot 2/3 c.
chopped celery 6 garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole
Carrots, diced 2 whole Shallots, Peeled
And Finely Minced 1 parsnip, diced 2 stalks of
celery, diced 2 garlic cloves,
chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
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.
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.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large
Carrots,
chopped 1 stalk
Celery,
chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt
and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes
and chop them into cubes.
I added
chopped kale at the step where the onions,
carrots and celery went (it looked really good at the farmer's market).
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon,
chopped 1 large yellow onion,
chopped 4 stalks
celery with leaves,
chopped 6 medium sized
carrots, sliced 6 large cloves garlic, finely
chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed
and cut in half 1 small bunch kale, coarsely
chopped
I used 2 kinds of cabbage, grated
carrot,
chopped celery,
and green onions
and then the recipe dressing.
Add
chopped up
celery,
carrots, zucchini, garlic,
and onion; Next, add basil, oregano, salt, pepper,
and broth.
Salad: 1 medium cabbage, cored
and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled
and cut into matchsticks 3 medium
carrots, peeled
and coarsely grated (about 2 1/2 cups) 2
celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup
chopped toasted walnuts
I mixed tofu
and a mirepoix of vegetables, which is a combination of coarsely
chopped carrots, onions, leek,
celery and mushrooms.
For the salad, you'll need a cabbage, four apples, three medium
carrots,
celery stalks, Cabot Extra Sharp Cheddar (at least four ounces),
and a half - cup of
chopped toasted walnuts.
4 cups of black rice cooked according to package instructions 4 large
carrots, peeled
and diced 2
celery stalks,
chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed
and slices 6 - 8 chives,
chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
* 1 tablespoons olive oil * 1 large onion, peeled
and chopped * 4 garlic cloves, peeled
and minced * 2 organic
carrots,
chopped * 2 organic
celery ribs,
chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over,
and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
I added
chopped potatoes,
carrots, onions,
and celery to the pan to make a full meal with the roasted vegetables.
Add the
chopped carrot,
celery and onion
and saute for 5 - 7 minutes.
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
You can also add leftover shredded chicken
and / or sauteed
chopped vegetables like onions,
carrots and celery for a more substantial meal.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely
chopped 3 or 4 large shallots, finely
chopped (about 1 cup) 2 large
carrots, finely
chopped (about 1 cup) 1 stalk of
celery, finely
chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely
chopped 10 ounces cremini mushrooms, finely
chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh
chopped thyme
and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
Add the
chopped carrots,
celery,
and red pepper.
Because I had spent the past Sunday prepping, I had cooked lentils,
chopped carrots,
celery,
and onions already stored in the fridge.
Chop the
celery,
carrots, onions,
and the bell pepper
and add them to the pot.
-- 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
The combination of
chopped savoy cabbage, green cabbage,
carrots,
celery and cilantro is perfect for this salad.
homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large
carrots, washed, tips trimmed
and rough
chopped 3 stalks of
celery, washed
and rough
chopped 6 lemongrass stalks, trimmed
and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole
and scored palm - full of whole black peppercorns water
Add remaining oil to the non stick pot, along with
chopped carrot /
celery / onion / garlic / coriander root + stem
and cumin.
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large
carrots, peeled
and diced 2 large
celery stalks, diced 4 large onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
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
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup
carrots, peeled
and diced 1/4 cup
celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned
and diced 1/2 cup broccoli,
chopped 1/2 cup cauliflower,
chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed
and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
2 ripe avocados, peeled, deseeded,
and cut into large cubes 2 ripe tomatoes, coarsely
chopped 2 or 3 fresh serrano chiles, seeds
and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor Diced
carrots,
celery,
and raw squash to taste (optional)
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.
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled
and chopped 2 medium
carrots, peeled
and chopped 2 large
celery ribs, cleaned
and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt
and freshly ground black pepper to taste
4 jalapeños, stems
and seeds removed,
chopped 1 3 - pound chicken, cut in pieces 1 large onion,
chopped 1 stalk of
celery,
chopped 2
carrots, peeled
and diced 1 clove garlic,
chopped 1 teaspoon ground cumin 1 quart water 2 cups half
and half 1 or 2 jalapeños, stems
and seeds removed, finely
chopped for garnish
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded
carrot 1 jalapeño chile, seeded
and diced 1/3 cup sliced red onion 1/2 cup
chopped sweet bell pepper 1/2 cup
chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded
and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
Ingredients 2 Tbsp olive oil 1 medium
carrot, diced 1
celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely
chopped * 1 tsp fresh thyme, finely
chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn,
and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Cook for about 1 minute over medium heat
and then add the
chopped celery,
carrot and kale.
(I prefer 1/2 butter lettuce
and 1/2 red or green leaf lettuce) 2
Carrots,
chopped 1/3 c
celery,
chopped Coconut Oil cooked Buffalo Chicken, cut into small strips.
Add 1 medium onion, roughly
chopped, 1 small
carrot, roughly
chopped and 1 small
celery rib, roughly
chopped.
1 (5 - pound) roasting chicken 2 tablespoons olive oil 3 tablespoons Cajun spice 1 tablespoon crushed rosemary 2
carrots, peeled
and chopped 2 yellow onions, peeled
and chopped 2 stalks
celery,
chopped 2 cups chicken stock 1 tablespoon whole black peppercorns
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