Top them with her homemade blue cheese dressing and
a few celery leaves to round out the buffalo chicken flavors.
Serve warm with
a few celery leaves for garnish.
Not exact matches
Add
celery root, parsnip, fennel, water, bay
leaves, if using, and a
few generous pinches of salt to the pot, bring to a boil over medium high heat.
for the lentils: a
few tablespoons of olive oil 2 carrots, diced 2
celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay
leaf, or a sprig of rosemary, depending on how flavorful your broth is)
This fall, I got a
few heads of really leafy
celery from the farmers market and didn't want to just throw away all those
leaves, so I decided to experiment and made
celery salt.
< 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.
Throw in a
few seasonings — an onion, a carrot,
celery leaves, bay
leaf, some thyme sprigs — and simmer for several hours.
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.
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.
My mother in law taught me to save the
leaves of
celery and lay them out to dry for a
few days on a paper towel on the kitchen counter.
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic
celery heart or about 6 stalks
celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay
leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a
few fresh thyme sprigs 6 cups fresh cold water
Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and / or
celery leaves, and seasoned with a
few more drops of fish sauce if desired.
Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2
celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro
leaves, plus 1 tablespoon finely chopped fresh cilantro and a
few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat -
leaf parsley 1 tablespoon finely chopped fresh thyme
For example, try this experiment: All you need is a
celery stalk that still has
leaves, water, and a
few drops of food dye.
The «standard» broth fix - ins are a
few stalks of
celery, a couple carrots, onion, a
few pinches of sea salt, 8 - 10 black peppercorns, and a couple bay
leaves.
1 - 2 — Apples 1 - 2 — Bananas 1 - 2 — Oranges
Few blueberries
Few Strawberries Handful of grapes Frozen Pineapple / Mango / Strawberry or Berry mix 1 Stalk
Celery 1 Large Carrot Large handful of Spinach (I recently tried a mix with baby kale) Couple
leaves of Kale
Few Tablespoons of flax seed Couple Tablespoons of Goji Berries Tablespoon of Amla Powder
Few dates
In the still very hot extra-large skillet used for browning the chicken, sear lots of quartered onions, several carrots cut in quarters (or large pieces), several pieces of
celery stalks (and a handful of
celery leaves) and a
few buds of garlic,
left whole (they will be very sweet and lose their heavy garlic taste — mash them later).
Use a
celery stick long enough to protrude well above the glass that has a
few leaves still attached.
I covered the fish completely with mild chicken broth (only use homemade) and added a bay
leaf, a couple of stalks each of fresh carrots,
celery, a quartered white Spanish onion, a sprig of dill, a couple of whole cloves and a
few capers.