4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup
chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Once your pomtayer has thawed out place it in a bowl and add all
the chopped celery leaves, sugar, lemon + orange juice, 5 spice and piccalilli and salt to taste.
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons
chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
Add
chopped celery leaves and caramelized onion and simmer for 2 minutes.
All you need is a big, finely grated celery root (like the one you used), 1 or 2 minced garlic cloves, 2 or 3 tablespoons of mayonnaise, 2 or 3 tablespoons of plain or strained yogurt, some coarsely chopped walnuts, some black pepper and some finely
chopped celery leaves.
Not exact matches
Add the
chopped leeks,
celery and fresh sage
leaves and continue sautéing until all veggies are soft.
6 slices bacon, finely
chopped 1/2 cup
chopped onion 1 large leek, finely
chopped 4 stocks
celery,
chopped 3 fresh sage
leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
2 tablespoons unsalted butter 2 garlic cloves,
chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1
celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay
leaf 2 sprigs of fresh thyme 2 fresh sage
leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
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
Ingredients: 10 slices of soft, white bread / 3/4 C
chopped fresh flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t
celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C
chopped onion / 1/4 C each, seeded and
chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c
chopped onions (about 3 lg) 1 c
chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c
chopped fresh flat -
leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour
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
3 tablespoons unsalted butter 2 stalks of
celery —
chopped 1 small onion —
chopped 1 carrot — peeled &
chopped 2 cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat
leaf Italian Parsley —
chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Rolls: 4 tablespoons butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely
chopped (about 3/4 cup) 1 stalk
celery, finely
chopped (about 1/2 cup) 4 medium cloves garlic, finely
chopped 1/4 cup minced fresh sage
leaves 1/4 cup minced fresh parsley
leaves Kosher salt and freshly ground black pepper
1 large red onion 1/2 cup
chopped fresh
celery, include the
leaves
1/2 pound green lentils 1/4 cup olive oil 2 cups
chopped yellow onions 2 cups
chopped leeks 2 teaspoons fresh thyme
leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1 cup
chopped celery 1 cup
chopped carrots 2 cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar
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
2 carrots (about 300gms) peeled & grated 300 gms celeriac (
celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat
leaf parsley,
chopped
FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks
celery, diced 2 cloves garlic, minced 2 bay
leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish
Chopped chives, for garnish
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
Ingredients: 2 cans Bush's Black Beans, rinsed and drained 2 cans Bush's Cannellini Beans, rinsed and drained 2 cans Bush's Pinto Beans, rinsed and drained 1 can
chopped green chilies, do not drain 1 jalapeno chili pepper, seeded and finely
chopped 1 red bell pepper, cored, seeded and finely
chopped 1 green bell pepper, cored, seeded and finely
chopped 1 small red onion, finely
chopped 2 - 3 stalks
celery, finely
chopped 1 bunch cilantro
leaves, finely
chopped 1 - 2 avocados,
chopped (optional)
1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup
chopped onion 3/4 cup
chopped celery 1/2 teaspoon salt Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon
leaves ⅛ teaspoon dried rosemary
leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins
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
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced
celery 1/4 cup
chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay
leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, 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.
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup
chopped celery (about 2 ribs) 1/2 cup
chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely
chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat
leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper
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
2 apples, diced 3
celery stalks (save the top greens for the vinaigrette), finely diced 2
leaves kale, chard or spinach,
chopped 1 can (14 oz / 400 g) cooked chickpeas, rinsed
1 large onion,
chopped 2 cloves garlic,
chopped 3 sticks
celery,
chopped 2 carrots,
chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin
chopped tomatoes 2 aubergines,
chopped into small pieces 250g chestnut mushrooms,
chopped Small bunch flat
leaf parsley or coriander, roughly
chopped
(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.
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.
Ingredients: 1 onion,
chopped 1/4 cup olive oil 2 carrots, diced 2 stalks
celery,
chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay
leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs
celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely
chopped) 2 tablespoons sage
leaves (finely
chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (
chopped) Kosher salt and freshly ground pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely
chopped 2
celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves,
chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
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 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
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 hard - boiled eggs,
chopped (here is how to make them) 1 stalk of
celery, finely
chopped 1/4 cup finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or lettuce
leaves 4 slices of bread
1 1/2 pounds chicken breast 6 cups low sodium chicken broth 3 cups water 1 tablespoon olive oil 1 large onion,
chopped 4 cloves garlic, minced 4 stalks
celery,
chopped 4 large carrots,
chopped 1/4 cup flour 1/2 cup water 1 teaspoon ground mustard 1 teaspoon dried thyme 2 bay
leaves 1/4 cup parsley,
chopped freshly ground black pepper, to taste
Since this recipe called for stock I whipped up a quick one: 10 cups of water, 3 large
chopped carrots, a strip of kombu, a few dried shitakes, a few
chopped stalks
celery plus all the
leaves from a bunch, lots of bay
leaves (because I was
leaving out the Old Bay:)-RRB- and simmered it for 2 to 3 hours before straining.
Trim the
celery leaves and
chop enough to measure 1 cup.
4 tablespoons extra-virgin olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib
celery, finely diced 6 cloves garlic, diced 1 pound lean ground turkey 1 pound pork, ground 1/4 pound pancetta, roughly
chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay
leaf 1 cup of water 1 cup red wine Kosher salt and freshly ground black pepper Parmigiano - Reggiano (grating)
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp
chopped dill + 1/2 tsp
chopped thyme + 1/4 tsp
celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula
leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
Finely
chop the
celery stalks and
leaves.
Worcestershire sauce 2 tablespoons tomato paste 1 pair lamb's kidneys, sliced 3 cloves garlic, finely
chopped 1 teaspoon sea salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 2 bay
leaves 2 - 3 carrots, peeled and sliced 2 stalks
celery, sliced Mushrooms, sliced (optional)
1 bouquet garni (herbs tied up in small cheesecloth bouquet) with a pinch of parsley
leaves,
celery leaves and
chopped dill... or, instead, use 10 parsley stems and 10 dill stems
I made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry powder, additional bay
leaves fresh from the tree, a tomato
chopped, 1 can of roasted red tomatoes (diced), turmeric, extra carrot,
celery and garlic sautéed in a combo of coconut oil / olive oil.
Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves garlic, peeled 4 tbsp skim milk oil spray 1 large onion, finely
chopped 3 large cloves garlic, crushed 2 stalks
celery, finely
chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato paste 2 tsp
chopped thyme 2 tsp
chopped rosemary 2 bay
leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce pinch ground nutmeg