1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2
tsp celery salt 1/2 tsp ground mustard 1/2 tsp table salt
-- 1 1/2 oz vodka — 3 oz tomato juice — juice from one lemon — 1/2 tsp Worcestershire sauce — 2 drops tabasco sauve — 1 tsp brine from jar of Jalapeño Stuffed Olives — salt and pepper — 1/4
tsp celery salt — Jalapeño Stuffed Olives — celery stalks with leaves
on top of that I put 1/2 tsp salt, 1/2
tsp celery salt 1/8 tsp white pepper, about 1 ounce finely crumbled Maytag Blue Cheese.
1 1/2 cups beer (12 oz bottle) 3/4 cup green beans, cut in 1 to 2 inch pieces 1 can diced tomatoes 1 tsp caraway seeds, ground 1/2
tsp celery salt (optional) 1 tsp mustard (the wet stuff, not the dry) black pepper to taste
Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2
tsp celery salt Salt and pepper to taste
Ingredients 12 small to medium Brussels Sprouts 1 1/2 Tbsp olive oil 3/4 tsp kosher salt 1/2 tsp cracked black pepper 1 tsp onion powder 1 tsp garlic powder 3/4
tsp celery salt
6 hard boiled organic eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2
tsp celery salt pepper to taste
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2
tsp celery salt 1/2 tsp ground mustard 1/2 tsp table salt
4 organic beef hot dogs 4 whole wheat hot dog buns 4 tsp yellow mustard 1/4 c sweet pickle relish 1/4 sm onion, chopped 1 med tomato, cut in wedges 2 dill pickle spears, halved 4 pepperoncini, halved ⅛
tsp celery salt (optional)
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
Not exact matches
2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1
tsp ground paprika powder 3 carrots 3
celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea
salt
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
This slaw is simple: 3 cups shredded slaw mix + 6 Tbs Vegan Sour Cream + 4 Tbs Vegan Mayo 6
tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs
Celery Seed + 1/2
tsp Sea
Salt + 1/2
tsp Black Pepper +1 / 4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes.
In a large bowl combine the cooked pasta, tuna, peas, the remaining chopped onion (1 medium) and
celery (1 large stalk), the soup mixture and at least 1/2
tsp extra
salt.
The rub (good for 10 lbs of ribs): 1 bulk of garlic 1 tbsp of Sea
salt 1
tsp of cayenne 2
tsp of paprika 2
tsp of black peppar 2
tsp of onion power 2
tsp of thyme 2
tsp of majoram 2
tsp of
celery seed 1/3 cup olive oil
• 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
I used lots of paprika, a 1/2
tsp of
celery salt, and a bit of ground basil instead.
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
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2
tsp lemon juice, plus zest 1 teaspoon
celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned
Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
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.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped
celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1
tsp salt 1
tsp ground black pepper Freshly grated parmesan cheese
Paleo Beef Stew With
Celery Root Puree — Paleo Beef Stew With Celery Root Puree Ingredients: 1 batch of my grass fed beef stew crock pot recipe 2 large celery roots 1 tsp Seasonello 2 tbsp grass fed butter or Grassfed Ghee 1 tbsp fresh parsley 1 tsp Real Salt Directions: Make the beef s
Celery Root Puree — Paleo Beef Stew With
Celery Root Puree Ingredients: 1 batch of my grass fed beef stew crock pot recipe 2 large celery roots 1 tsp Seasonello 2 tbsp grass fed butter or Grassfed Ghee 1 tbsp fresh parsley 1 tsp Real Salt Directions: Make the beef s
Celery Root Puree Ingredients: 1 batch of my grass fed beef stew crock pot recipe 2 large
celery roots 1 tsp Seasonello 2 tbsp grass fed butter or Grassfed Ghee 1 tbsp fresh parsley 1 tsp Real Salt Directions: Make the beef s
celery roots 1
tsp Seasonello 2 tbsp grass fed butter or Grassfed Ghee 1 tbsp fresh parsley 1
tsp Real
Salt Directions: Make the beef stew...
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic
celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1
tsp (or more, to taste) unrefined sea
salt Freshly ground black pepper, to taste 1/8
tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1/3 cup lime juice (2 limes) 2 TB olive oil 1/2
tsp salt 1/2
tsp celery seeds 1/8
tsp black pepper Few drops hot pepper sauce 4 salmon steaks (1 1/2 lbs total) 1/4 cup chopped green onion 1 TB water 2
tsp honey (recipe calls for 1/4
tsp but I didn't think that was enough)
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
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1
celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2
tsp fresh rosemary, finely chopped * 1
tsp fresh thyme, finely chopped Kosher
salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2
tsp pepper pinch (~ 1/4
tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
salt pork or bacon, cut into 1/2 ″ pieces 1 large leek, white and pale green parts only, sliced 1 large onion, diced 1 green pepper, diced 2
celery ribs, sliced 1 jalapeño pepper, minced 1/4 — 1/2
tsp.
Ingredients: 2/3 c Diced onion 1/2 c Diced
celery 1/2 c Diced green pepper 1/3 c Flat leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2
tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves
Salt & Pepper to taste 1.)
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons
celery seed, 1 teaspoon
salt, 1/2
tsp dried yellow mustard seed, 1/2
tsp red pepper, 1/2
tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice seeds, & 1/8
tsp cardamom seeds in a spice mill.
Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks
celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1
tsp ginger — 1 tbs chopped lemon thyme —
salt and pepper to taste — Sprinkle parmesan cheese (optional)
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks
celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2
tsp Dijon mustard 2 tbsp dried parsley 1
tsp dried thyme 1/2
tsp salt 1/2
tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large yellow onion, diced 1 green bell pepper, seeded, diced 2 stalks
celery, diced 4 cloves garlic, minced 1 fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2 tbsp fresh chopped parsley 2
tsp oregano 1
tsp cumin 1/2
tsp black pepper 1/2
tsp cayenne pepper 1/2
tsp salt 2 - 3
tsp bottled red hot sauce
celery salt, and 1/2
tsp.
2 tbsp mayo + 1
tsp Creole mustard + 1
tsp chopped dill + 1/2
tsp chopped thyme + 1/4
tsp celery seeds + kosher
salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib
celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1
tsp maple syrup 1/4 to 1/2
tsp ancho chili powder (to taste for spice level) 1/8
tsp cayenne pepper 1
tsp ground cumin 1/2
tsp dried oregano freshly ground pepper &
salt, to taste
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped
celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2
tsp crumbled dried sage 1
tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher
salt to taste Freshly ground black pepper to taste
My Mom's version, saute the cabbage with onion in olive oil, then add a
tsp of
celery seed with chicken broth and braise 30 min and finish with a tbl of butter (or more:),
salt and pepper to taste.
1 C wild rice 2 C water 2 - 3 C leftover turkey 5 C chicken stock (turkey or vegetable work too) 3 medium carrots, peeled and sliced 3 large
celery stalks, chopped 1 C mushrooms (any kind), chopped 2
tsp minced garlic 1/2
tsp oregano 1/2
tsp salt 1/2
tsp pepper 4 TBSP unsalted butter 2 TBSP flour 2 C milk
3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2
tsp sugar + 1/2
tsp dry mustard + pinch
celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2
tsp salt + 3 tbsp chopped parsley
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4
tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper
Salt to taste
3 c chopped Napa cabbage (1/2 head) + 2 c sliced fennel (2 bulbs) + 3/4 c
celery, thinly sliced + 1 c grapefruit segments (2 grapefruits) + 1/2 c chopped fennel fronds + 1 1/2 c diced avocado (2 avocados) + 1/3 c grapefruit juice (from the 2 grapefruits) + 2
tsp olive oil + 1
tsp kosher
salt + 1/3 c toasted and chopped almonds
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3
celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2
tsp red pepper flakes
Salt & Pepper to taste 1 bag of whole wheat egg noodles
In a large mixing bowl, combine the crab,
celery, green onion, 1/2 cup almond meal, 1
tsp hot paprika, 1
tsp sea
salt, and 1
tsp black cracked pepper.
3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of
celery, chopped 1/2 medium sized onion, diced 2
tsp of oregano 2
tsp of dried parsley 1
tsp of cumin 1
tsp of onion
salt 1 pinch of red pepper flakes 1 crushed bouillon cube
1 c of diced carrots 1 c of chopped onion 1 c of chopped
celery 1/4 c of olive oil 4 oz of pancetta (to make this vegetarian, omit this ingredient) 8 c of chicken stock 3 tbl of Italian Parsley 1
tsp of fresh Rosemary 2 tbl of chicken Better than Bouillon 2 c frozen lima beans 2 c of peas 1 c of baby spinach 2 — 16oz cans of drained and rinsed chickpeas
Salt — 1
tsp 1
tsp ground black pepper
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2
celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1
tsp dried parsley 1
tsp dried oregano 1
tsp dried basil 1/4
tsp black pepper 1/4
tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher
salt, if needed
6 carrots 1 very small beet 8 Roma tomatoes (you want a firm tomato for juicing) 1 red bell pepper 3 huge handfuls of spinach 3 stalks
celery 1 clove garlic 4 small or 2 large lemons 1 - 2 tablespoons prepared horseradish (not creamed) 1/4 to 1/2
tsp salt 1/4 to 1/2
tsp cayenne pepper
8 large leaves kale 2 giant handfuls spinach 8 large leaves romaine 8 stalks
celery 1 large seedless cucumber 2 small Granny Smith apples 2 large lemons 1 small piece ginger
Salt and cayenne to taste, about 1/4
tsp to 1/2
tsp each
I will certainly be ordering some from his contact 2
tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of
celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2
tsp of cumin 2
tsp of hot sauce (like Tabasco) 1
tsp of basil 1
tsp salt 1
tsp ground pepper 1
tsp of smoked paprika 1
tsp of sugar Shredded low fat cheddar for the garnish.
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2
tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks
celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1
tsp salt 2 chicken breasts, cooked and cut into pieces 1 can full fat coconut milk