A pretty and crunchy
fresh celery stick added to the glass isn't just a stir stick, it's an edible treat.
Serve either with
fresh celery sticks or broccoli florets for a filling snack.
Try this duo mixed with dark chocolate and cinnamon scooped up with
fresh celery sticks.
When I was ill in Cusco, Peru ahead of our hike to Machu Picchu our adoptive mother looked after me like one of her own children and gave me a natural remedy of
fresh celery sticks brewed in water to ease my stomach.
Not exact matches
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
< 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.
I love fruit, string cheese, Buffalo Wing Hummus with
celery sticks, plain Greek yogurt with
fresh berries, and homemade gorp made with nuts, seeds, and dark chocolate, but I wanted something different.
16 whole chicken wings 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup
fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing
Celery sticks
Serving Suggestions: In addition to Mrs. Elizabeth Hass's dipping favorite of
celery sticks add
fresh dipping vegetables like baby carrots, cucumber circles, red bell pepper and zucchini
sticks.
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
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
For a
fresh alternative to chips, enjoy with
celery sticks, carrots, bell pepper slices or jicama.
Crunchy
fresh carrots or
celery sticks are a superb substitute.
1 large onion, cut into large chunks 1 large
celery stalk, cut into large chunks 1 whole lemon, cut into large chunks 1 tablespoon
fresh rosemary 1 tablespoon
fresh sage 1 tablespoon
fresh thyme 1/2 cup (1
stick) unsalted butter, at room temperature 2 cups broth
Big handful spinach Big handful kale Half a cucumber 3
celery sticks 1 apple 1 inch of
fresh ginger Small handful mint Small handful parsley 1 lemon
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
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 ahead).
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
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
INGREDIENTS: 4 tablespoons olive oil 1 cup bacon (removed rind and chopped) 1 small onion (finely diced) 1
stick celery (finely diced) 2 cloves garlic (finely diced) 1/2 teaspoon dried chilli flakes 1 cup white wine 1x400g can chopped tomatoes salt & pepper 1/2 cup
fresh basil (roughly torn)
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)
1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves
fresh garlic, crushed (or pressed) 3 stalks of
celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs
fresh rosemary 1 tablespoon
fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1
stick of unsalted butter about 1/4 cup of flour 1 cup
fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canola oil
Low - salt pretzels; fat - and sugar - free yogurt or cottage cheese;
celery sticks filed with low - fat / low - sodium peanut butter; any kind of pre-washed
fresh fruit (nature's gift to humanity); dried or dehydrated fruit, such as raisins; apricots, pears, apples, roasted or raw almonds, walnuts or peanuts (not oiled or candied); low - fat string cheese or chunked low - fat cheese; and even baked chips or healthy pita chips in moderation are all great choices.
Think about including things like
fresh fruit in a bowl on the counter or table or designate a drawer or basket in the refrigerator that might have things like individual servings sizes of applesauce, carrots,
celery or cheese
sticks.
In those which do not have a salad bar (which is most of them) we offer a different
fresh vegetable, cut up and in individual servings, several days a week — baby carrots, jicama, zucchini
sticks, cucumber,
celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds
fresh dark leafy greens like romaine, or broccoli, once a week.
If you're in need of a
stick - to - your - ribs dish as the cold days of winter march on, cook up a batch of this hearty stew, which starts with the holy trinity — onion, bell peppers, and
celery — then adds
fresh red chiles for spice.
For snacks, dip
celery sticks or cucumber in organic hummus and
fresh pesto.
Add: 1 cup spinach 1
stick chopped
celery large chunk of
fresh ginger, peeled (I like a couple dice - sized pieces) 1 apple, cored Juice of one whole lemon 1 1/2 cups water 4 tsp Spirulina powder
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
Cathedral City squares);
fresh or dried fruit (such as a banana, an easy - peel satsuma, dried apricots or a small box of raisins); chopped vegetables such as
celery, carrot
sticks or cherry tomatoes; yogurts (opt for natural yogurt where possible, with
fresh berries for natural sweetness); Vegetable crisps made with carrots, parsnip and beetroot.
For a canapé filling, use the mixture to stuff
celery sticks, or to fill a
fresh crispy lettuce leaf wrap.