Once warmed, add a tbsp or so of oil, then add
in the diced celery, onion, garlic, tomatoes and carrots.
Now add
in the diced celery, shredded carrot and apple, and raisins.
Lastly, add
in the diced celery and diced ham (E), knead gently until the ingredients are evenly incorporated into the dough.
Add
in diced celery, onions and carrots and cook until carrots are tender, about 5 minutes.
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
Put 5 - 6
dices of the watermelon and a couple of
celery pieces
in each of the 8 glasses.
I find one pound of ground beef is enough
in this recipe; i have never used the carrots; never added the
celery, but do substitute
celery salt for the salt; i have on occasion added green pepper; I typically use three cans of
diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.
2 teaspoons olive oil 1 small onion,
diced small 2 stalks
celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch
dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna
in a wasabi dressing with capers and fine
dices of onion and
celery.
You mention sautéing the carrots and
celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the carrot /
celery dices.
Plump shrimp and
diced crunchy
celery all enrobed
in a bright lemony dressing.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion,
diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup
Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes,
diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup
diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon
in skillet.
I saute a
diced onion & a cup or so of
celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
Feel free to toss
in diced sweet bell peppers, carrots,
celery etc. along with your favorite beans to make this filling and nutritious.
1 c
celery,
diced 1 c carrots,
diced 1 large yellow onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves 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
Instead, I
diced up a bunch of
celery and put that
in, plus added extra carrots and cabbage.
In addition to sweet potatoes, I added some soaked raisins,
diced celery, and
diced purple onion to this salad.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds of chicken breasts, threw that
in my stock pot, and then blended the carrots,
celery, red pepper and canned tomatoes
in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
I remember snapping off the plastic lid to find soft,
diced potatoes smothered
in mayo with a tiny bit of crunchy
celery and piquant minced pickles mixed
in.
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 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 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 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
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large
dice 2 each Garlic cloves minced 1 each
Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions:
In stock pot heat butter until melted, add onions and sweat until translucent.
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.
After placing garlic
in oven, rinse, peel, and
dice, onions, carrots, and
celery.
Also add
in the
diced pickles, green onions and
celery.
I stuck with the
celery and red onions which you'll traditionally find
in a tuna salad, but to get those Caribbean flavors I added some
diced mangoes, sweet bell peppers, adobo chipotle pepper, habanero, and jerk seasoning.
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
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small
dice 1 Small
Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Celery Root Bulb small
dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil
in large stock pot, add the onions, garlic, and
celerycelery root.
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)
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely
diced - 3 large carrots, peeled and finely
diced - 3
celery stalks, finely
diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef
in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips,
diced - Half and half or heavy cream (enough to cover the parsnips
in the pot)- salt to taste
1 cup shrimp, cut
in bite sized pieces 1/2 cup
diced fresh veggies, such as confetti salad, or
celery 1 tablespoon minced Italian parsley or cilantro Spicy Lime Aioli (recipe below) Kosher salt and pepper to taste
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used
In The Both) 2 Carrots Finely
Diced 1 Small Onion, Finely
Diced 2 Stalks
Celery, Finely
Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
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.
In a large bowl, toss chicken with
diced celery, apples, and mayonnaise.
3 tablespoons butter 2 small sweet onions,
diced 2 stalks
celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and
diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note
in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
Slice the
celery stalks into narrow strips, then slice
in the other direction to create a fine
dice.
Toss
in 1/2 yellow onion, finely
diced, 2
celery stalks,
diced and cook for 3 - 5 minutes until soft and translucent.
In a skillet, heat one teaspoon of olive oil on medium, and then add the
diced onions,
celery, garlic and mushrooms.
In this version, I whipped up a quick blue cheese yogurt sauce and stirred
diced celery into the quinoa.
For the
celery, I simply
diced a couple of stalks and put the pieces
in a glass bowl with apple cider vinegar, a little agave nectar and a sprinkle of salt, and let it sit for a few hours.
Then, all you need to do is
dice up carrots and
celery, throw
in zucchini noodles, and voila!
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk
celery,
diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Place 6 to 8 pounds beef bones, 2 cups
diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced
celery in roasting pan.
In a large skillet heat 2 tbsp olive oil, add the chopped onion and sauté the onion, add the crushed garlic and the finely
dices celery stalks, cook them for - 12 minutes, until the onion is softened.