With a partner, use a magnifying glass, look at the cut edge of a bottom
of a celery stalk (which is used in place of the flower), make a list of things you observe about the stalk, break the stalk, and describe what you see.
I love the flavors
of celery stalk and garlic accompanying squash.
I'm personally not a big fan
of celery stalk but love the root.
But if he or she were to stretch out, that would be about the length
of the celery stalk.
Have the ends
of a celery stalk in my fridge right now.
2 bone - in chicken breast halves 1 small onion, halved, 1 clove garlic, cut in half The tops
of the celery stalk that will be used in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups water
These herbs may be bundled into a strip of leek or a piece
of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allows easy removal.
I use the large base
of celery stalks pour faire trempette, it's very fresh and tasty.
Meanwhile, cut the white parts off the ends
of the celery stalks.
Place roast on top
of celery stalks, mix the packet of au «ju with the beef broth and onion.
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).
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.
Popeye green drink: Juice or blend (with 1 cup
of water) the following -1 / 2 cucumber -2
Celery stalks - handful
of parsley -2 handfuls spinach -1 / 2 lemon - optional 1/2 -1 apple (I love it hardy.
Thank you, Lord, for giving me the wherewithal not to fix a half - pound cheeseburger right now and to eat a
stalk of celery instead.
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
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.
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a teaspoon
of hemp seeds, a collard green, a few slices
of zucchini, a
celery stalk, sprinkle
of cinnamon, and almond milk to blend.
1 handful
of kale 1
celery stalk 1/2 ″ piece
of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups
of coconut water, filtered water, or vegan milk
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)
Slather some on thin, toasted slices
of a baguette (gluten - free, if desired), a brown rice cake or trimmed
celery stalks.
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
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 coconut milk)
Wash the 5
stalks of celery and dice each into 1/2 inch pieces.
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.
And the refrigerator — a couple
of carrots, a few
stalks of celery, some green onion, bacon pieces, and a small hunk
of cheddar.
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
The original called for a lot
of carrots and
celery (4 carrots, 3
celery stalks) but I wanted them to just be a background flavor, not main ingredient.
Made this tonight (3 carrots, 1.5
stalks celery, chicken instead
of veggie stock, dried thyme instead
of oregano and no lemon because I realized too late I didn't have any) and it was delicious.
I also like using different bowls to hold longer
stalks of veggies like asparagus and
celery.
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 - 2 cups
of asparagus stems 1 cucumber, whole 2
celery stalks small zucchini (or pieces / peels
of zucchini) 1 orange, peeled 1 granny smith apple
1
stalk of celery, finely chopped, plus 1/2 onion finely chopped are also nice additions.
Spread a little almond butter on your toast or down the center
of a
stalk of celery.
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-
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!
What would the cup equivilant to a large carrot, 1/2 an onion, and 2
stalks of celery?
• 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
did you know if you put a
stalk of celery it will almost do away with the order when cooking?
I used turkey smoked sausage, didn't change anything but did add two
stalks of celery (which I love) with the onions, plus lots more parsley at the end.
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 pound ground turkey breast 1/4 cup panko bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2
stalk celery 1/4 onion 1/4 red bell pepper 1/4 jalepeno olive oil four slices
of your favorite cheese four buns
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.
3
stalks of celery 1 cucumber 1 handful
of parsley 1 handful
of cilantro / coriander 1 green apple 1/2 fennel bulb 1 lemon, peeled