Variation: Add vegetables such as a sliced carrot or two, a cup or so of sliced mushrooms, or a stalk or two
of diced celery to the soup — or any combination of these.
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 used the small penne pasta and a can
of the
diced tomatoes with peppers and
celery.
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 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.
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.
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
Wash the 5 stalks
of celery and
dice each into 1/2 inch pieces.
A simple list
of ingredients that includes a blend
of sautéed onion, carrot and
celery, aka mirepoix, and a small amount
of diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.
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
I made this last night but with the original amount
of carrots and
celery (ended up with about a cup
of each,
diced).
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.
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.
Thinking
of subbing the
celery for small
diced broccoli as that's what I have on hand.
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
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!
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
The base
of mushroom bolognese or any bolognese is aromatics i.e. classic Italian mirepoix
of diced onion, carrots, and
celery.
To mimic the texture
of traditional bolognese sauce, I
dice the mushrooms very small almost same size as
diced carrots and
celery.
If you opt for something more dense and aromatic, like small
dices of carrot / winter squash or
celery / fennel, add it to the pot when you're sautéing the onions.
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
1 red bell pepper 1 yellow bell pepper 1 stick
celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2 chicken breasts 2 tablespoons
of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
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.
I tried it slightly altered — cooked the carrots with the onion and
celery, along with
diced potato, and with no Italian seasoning I improvised and used 1/8 tsp
of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
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.
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.
I also
diced a couple stalks
of celery and about a fourth
of a purple onion and set them aside.
1 Sweet onion —
Diced 1 Carrot —
Diced 3 Sticks
Celery —
Diced 3 - 5 Cloves Garlic — Crushed 3 Cups Chicken Bouillon 2 Italian Chicken sausages —
Diced small 2 Bay Leaves 1 Tbs Olive Oil Sprinkle
of Parmesan Cheese Freshly Ground Sea Salt and Black Pepper
Scoop 1/4 to 1/3 cup
of chicken into each lettuce wrap, top with grated carrots and
diced celery if desired.
you may substitute parsnip, or do 4 cups
of either turnip, parsnip, or
celery root, 1/4», peeled and
diced and roasted *
soup: 2 - 3 carrots, washed, peeled &
diced 2
celery stalks,
diced 1 small onion,
diced 2 garlic cloves, minced meat
of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
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 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and
diced 2 large
celery stalks,
diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch
of chives
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
ingredients: 1/2 cup leeks, shallots, or onions —
diced fine 1/2 cup carrots, peeled and
diced 1/4 cup
celery,
diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and
diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini,
diced 1 yellow potato,
diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash
of red wine vinegar
1 pound fresh grouper fillet Juice
of 2 fresh limes or lemons 4 slices bacon,
diced 2 small potatoes, peeled and
diced 1 stalk
of celery,
diced 1 onion,
diced 2 fresh cayenne chiles, stems and seeds removed,
diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos,
diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles
of puff pastry
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
2 8 - ounce packages
of tempeh1 1/2 cup vegan mayonnaise2 1-1/2 tablespoons yellow mustard 2 teaspoons turmeric 1/2 teaspoon salt 3 cloves garlic, pressed 3/4 cup nutritional yeast3 3 stalks
celery,
diced 3 carrots, grated 1/2 bunch cilantro, chopped 2 scallions, chopped 2 pickles, 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...
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
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.
Small tin brine tuna mixed with chopped pickle,
celery or cucumber,
diced pepper, dash
of mustard and tablespoon low - fat yogurt.
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
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (
diced) 2
celery stalks (
diced)...