You could add a little finely chopped crispy fresh celery and just a tiny bit
of the celery leaves.
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).
I used onion peel from an onion from last week's CSA, the corn cobs after I cut off all the corn, and a handful
of celery leaves (also from last week's CSA).
A great idea:D Finally something I can do with the enormous bunches
of celery leaves I have left over.
I was just feeling guilty about the prospect of throwing away a bunch
of celery leaves.
I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful
of celery leaves, a squirt of lemon juice, and a half teaspoon of this wonderful, bold, fruity olive oil that was half - off at the store (hurray for bargain hunting!).
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six
celery stalks, 14 kale
leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard
leaves, and six clementines.
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.
I have one week
left on a 28 days only juice (Super Juice Me one from Mr J Vale) and I'm feeling fabulous, every morning starts with either a shot
of ginger and apple, or
celery and cucumber, so this one I'll definitely try too.
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)
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.
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two
of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks
of celery, cut in half / several sprigs
of thyme / 1 bay
leaf / 1 T black peppercorns / a couple
of leeks, halved, if you have them.
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
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.
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.
Was thinking about doing this with lovage instead
of looking about for
celery with
leaves (cause I have lovage in my garden anyway...) just a suggestion.
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.
The trick is finding
celery with lots
of leaves still intact.
Yet, the addition
of lightly blanched fresh green beans,
celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this salad better than your garden variety.
I stumbled on a bunch
of heirloom
celery this time around with endless
leaves, but this is atypical.
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
Two, the recipe calls for fresh fennel bulb but every single time I've made it, I swapped the fennel for
celery (because that's all that was available at my grocery store and I was too lazy to go fennel hunting around town) and have never felt it lacking in anything, as the
celery delivers the same level
of crunch and spring - like taste,
leaving the fennel seeds and Italian sausage to bring in the truer fennel - y flavors.
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
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs
celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay
leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
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-
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.
The original recipe called for a pound
of fennel, but I switched it up by adding sliced
celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green
leaf and cabbage mix).
< 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.
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
And it's really fun to have tomatoes, chilies, all kind
of herbs like basil, mint,
celery, parsley, curry
leaves directly from your very own garden!
Christensen grounds the pie in colder - month offerings
of sweet potatoes and rutabagas and tender
leaves of kale instead
of the usual carrot and
celery combo.
And bonus - it is also very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching on carrot sticks, slices
of cucumber,
celery,
leaves of all sorts - how about some cilantro pesto?
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
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.
6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves,
left whole 1/3 cup canning salt 2 trays
of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons
celery seed 2 tablespoons mustard seed 3 cups white vinegar
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
Directions: Pull all the
celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let
leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount
of sea salt — mine was about 2 teaspoons
of each,
leaves and salt.
Add a can
of borlotti beans to a thick tomato sauce (made with carrotsand
celery as well as tomato and onion), then some cooked pasta, then some shredded basil
leaves and some grated parmesan.
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
Stir in the leek, onion, green pepper,
celery, jalapeño, crushed red pepper, garlic, bay
leaves, and a pinch
of salt.
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
Healthy Recipes: 10 Days
of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium
celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay
leaf 1 tablespoon cut - up fresh sage
leaves 24 whole sage
leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion,
celery, green bell pepper, cloves
of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay
leaves.
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
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
chicken, quartered, skinned, and most
of the fat removed (I used a combination
of chicken thighs and drumsticks; I
left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay
leaves * 2 large
celery stalks * 2 lbs.
4 red onions (peeled and quartered) 4 - 6 carrots (purple are preferred but orange are fine) 4 - 6 stalks
of celery (
leaves on) 2 - 4 cobs
of corn (optional) 1
celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2...