In a saucepan add two cartons of Imagine Free Range Chicken Stock, turkey giblets (except the liver), two chopped carrots, 4 chopped shallots, 5
chopped celery stalks and 1 Tablespoon Body Ecology Lakanto Natural Sweetener, and 2 cups Madeira wine.
Add
chopped celery stalks and leek, sauté about 5 minutes.
Now for those vegetables: 3/4 of a chopped medium onion and 2
chopped celery stalks go in first.
Add in
the chopped celery stalks, stir - fry for about 2 - 3 minutes, add in the chopped bell pepper and the pre-fried potatoes.
Finely
chop the celery stalks and leaves.
Into a large bowl, big enough to hold all the potatoes, combine together mayo, sour cream, Dijon mustard, white wine vinegar, olive oil,
chopped celery stalk, chopped green onion, salt and pepper to taste.
1 1/4 lbs ground turkey 1/4 cup of finely chopped onion 3 cloves of garlic 1 finely
chopped celery stalk 1 finely chopped carrot 1 tsp salt 1 tsp pepper 1 tsp paprika 1/2 tsp cayenne pepper 1 egg 1 tsp dijon mustar 1 tsp soy sauce 1 tsp Worchester sauce 1 tbsp of bread crumbs 1 tbsp of Major Grey's Chutney
Not exact matches
6 cups watermelon, seeded and diced in 1 - inch dices 2
stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
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
Lean Ground Beef 3 - 4
stalks of
Celery,
chopped 1/2 onion,
chopped 2 red peppers,
chopped 1 jalapeno,
chopped 1 can (lge) 796 ml diced tomatoes 1 can Eden Organic Mexican Rice and Beans Shredded Cheddar and Mozz.
3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3
celery stalks,
chopped 1/3 cup sliced dried figs 1/3 cup
chopped toasted almonds
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
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
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4
celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
So mainly all you need is: 1/2 green
celery, washed, dried and
chopped in 1 cm pieces (cut it in horizontal, do not follow the shape of the
stalks, just
chop them), 2 cups of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger taste and it covers too much the
celery flavor... but you can try that version too), 2 tbsp.
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.
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2 cups yellow onions,
chopped 4
stalks celery,
chopped 3 tablespoons fresh sage,
chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme,
chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and
chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
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.
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
1
stalk of
celery, finely
chopped, plus 1/2 onion finely
chopped are also nice additions.
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-
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
1 shallot, minced 3
stalks of
celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly
chopped 1 bell pepper, de-seeded and roughly
chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
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!
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
In a large bowl combine the cooked pasta, tuna, peas, the remaining
chopped onion (1 medium) and
celery (1 large
stalk), the soup mixture and at least 1/2 tsp extra salt.
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (
chopped) • 1 tbsp minced garlic • 2
celery stalks (
chopped) • 1 (red) bell pepper (
chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste
1 cup leftover chicken breast, finely
chopped 1 large green onion, finely
chopped 3 small
stalks of
celery, finely
chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4 cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes
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
Oil 3 Carrots, Diced (about 3 Cups or 100 g) 3
Stalks of
Celery, Diced (1/2 Cup or 80 g) 1/2 Onion, Diced (1 Cup or 100 g) 3 Cloves Garlic,
Chopped 4 Mushrooms, Diced (2 Cups or 160 g) 2 tsp.
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
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
2 tbsp olive oil 1 ounce pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2
stalks) 3 garlic cloves, minced 1 cup
chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
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)
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5
stalks of
celery, diced 2 medium carrots, diced 2
chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
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
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic,
chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely
chopped 1
celery stalk,
chopped 1 cup mushrooms,
chopped 1 apple, cored and
chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
1/2 yellow onion,
chopped 2
stalks celery,
chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to taste
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.
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
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
1/2 cup pigeon peas 1/4 pound salt pork,
chopped 1 tablespoon vegetable oil 1 onion,
chopped 1/2 cup
chopped green bell pepper 1
stalk celery,
chopped 2 fresh tomatoes,
chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed,
chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.
2 8 - ounce packages of tempeh1 1/2 cup vegan mayonnaise2 1-1/2 tablespoons yellow mustard 2 teaspoons turmeric 1/2 teaspoon salt 3 cloves garlic, pressed 3/4 cup nutritional yeast3 3
stalks celery, diced 3 carrots, grated 1/2 bunch cilantro,
chopped 2 scallions,
chopped 2 pickles,
chopped
Celery Stalks medium
chop 2 oz.
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 ***