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
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)
flour 1/2
tsp celery seed 2-1/2 cups milk 3 / 4 lb.
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
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
1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4
tsp celery seed or to taste (again, start small)
2 cans of refrigerated croissant dough (I used Trader Joe's brand) 1 cup cream cheese, softened 1/2 cup Greek yogurt 1 clove garlic, minced 1/2 packet Ranch dressing mix * 1/4 tsp black pepper 1/2
tsp celery seed 1/4 tsp paprika 2 cups chopped veggies of your choice **
1 qt chicken broth 2 cups peeled and chopped zucchini (I used 2 small - medium sized zucchini) 2 cups cauliflower, broken into florets (I used one head total) 1 cup chopped onion 2 cloves garlic, pressed or minced 1 cup peeled and diced carrots 1 cup shredded, pre-baked chicken 1/4 cup fresh parsley 2 - 3
tsp celery seed 2 - 3 tsp dried rosemary salt and pepper to taste
Not exact matches
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.
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 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
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
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)
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
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.
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
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
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
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.
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
2 organic baby bok choy cleaned and sliced 1 stalk of organic
celery sliced thin on angle 1 organic onion sliced 1 organic carrot julienned 1
tsp lemon grass 1
tsp black sesame
seeds 1
tsp sesame
seeds 1
tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2
tsp canola oil
1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2
celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L vegetable stock 1 heaped
tsp cumin
seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste
1/4 cup flour Kosher salt Freshly ground black pepper 1
tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper,
seeded and diced 2
tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
Add the
celery seeds, juice from half the lemon, 1/4
tsp salt, and 1/4
tsp pepper.
I also used 1/4
tsp of
celery seed (per stalk) because I did not have fresh
celery.
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups
seeded, de-ribbed, and chopped red bell peppers 1 cup chopped
celery 4 fresh hot red chile peppers, such as Fresnos,
seeded and finely chopped 2 to 4 dried ancho chile peppers, stemmed and
seeded 3 cloves garlic, minced 8 whole black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2
tsp kosher salt 2
tsp dry mustard 1
tsp hot red pepper sauce (Tabasco - style) 1/2
tsp ground ancho or red chile, or to taste
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
3 medium carrots 3 stalks
celery 2 granny smith, or tart apples 3 T walnut oil (or olive oil) 1/2 cup fresh sage 1 cup quinoa 2 cups water 2
tsp cinnamon 1 cup hemp
seeds 2 cups water (if you are using regular quinoa, 1.5 cups is enough.
1 apple 1 green banana 3 figs 1 stalk
celery 1 cup kale, de-stemmed 3 T hemp
seeds 1/2
tsp cinnamon 1/2
tsp cardomom 1/2
tsp nutmeg 1/2 cup almond milk 1/2 (or a little more) water
4 - 5 stalks kale (and if you don't have a high - speed blender, definitely de-stem the kale) 1 stalk
celery 1/4 cucumber 1/4 cup fresh parsley Fresh mint Chunk of fresh ginger 3 T hemp
seeds (xtra protein) 1/2 cup blueberries (I had frozen) 1 banana 1/2
tsp cinnamon 1/4
tsp nutmeg 1/2 cup each: almond milk and water
Ingredients: 2 cups raw walnuts or pecans (soaked) 2 cups raw sunflower
seeds (soaked) 1 cup sun - dried tomatoes (soaked) 1⁄2 cup each of tomato,
celery, red bell peppers (finely chopped) 1⁄2 cup ground flax
seeds 1⁄4 cup each chopped fresh basil and oregano 1 TBSP Coconut Aminos 2
tsp ground cumin 1 clove garlic, minced 2 TBSP organic olive... Read More»
1 cup uncooked green lentils 3 cups vegetable broth or water 1/2 cup walnuts, chopped and toasted 1/2 cup sunflower
seeds, toasted 3 tbsp flax
seeds 1/2 cup water 2 tbsp olive oil 1 1/2 cups diced onion 3 cloves garlic, minced 1 cup diced
celery 1 cup grated carrot 1/3 cup grated apple 1/3 cup raisins 1/2 cup rolled oats 3/4 cup breadcrumbs 2
tsp fresh thyme (or 1
tsp dried thyme) salt & pepper, to taste red pepper flakes, to taste
Ingredients: -1 15 - 18 lb turkey -3 / 4 salt kosher salt -1 / 3 cup sugar -2 onions, diced -2 carrots, diced -4
celery ribs, diced -1 garlic bulb, cut in half -2
tsp rosemarry -2 tbs coriander
seeds -2 tbs fennel
seeds -6 bay leaves -1
tsp crushed red pepper -1
tsp red chili powder -1 orange cut in half, with peel For the spicy herb butter: -2 sticks butter...