I have never
used celery salt much, but the idea of making my own is so cool I will start just for that reason!
Given the kind of salty ingredients, you might not want to
use the celery salt, but we really liked the addition.
Not exact matches
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 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.
didn't
use the
celery seeds or
salt, but substituted whatever herbs I had.
I
use a blend that's 2 parts paprika, 2 parts powdered onion, 1 part pepper, 2 parts
salt (and sometimes I toss in something else, like
celery flakes, dill weed or dill seed — I'm a wild and crazy guy).
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.
PUT hot dogs in buns and add to each: 1 teaspoon mustard, 1 tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and
celery salt, if
using.
I
used lots of paprika, a 1/2 tsp of
celery salt, and a bit of ground basil instead.
I also included the other ingredients that I
used to put in his tuna salads: lemon juice,
celery seed, seasoned
salt, a little garlic, and jalapeños.
I
use pork shoulder,
salt, pepper, garlic, oil and some vegetable (
celery or onion, in small quantity, will do).
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 t
salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure)
Salt and Pepper to t
Salt and Pepper to taste
-1 head cauliflower -1 cup unsweetened non-dairy milk (I
used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t
salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I
used Frank's)-
celery for serving - ranch dressing for serving (see my vegan recipe below)
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 ***
-- 1 bag dried Puy French lentils (or other lentil variety of choice)-- 3 carrots, chopped — 3
celery stalks, chopped — 1 large spanish onion, chopped — Pinch of dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped —
Salt & freshly cracked black pepper — Vegetable broth or water (I
used veggie homemade broth)
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
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 gar
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 gar
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 scallions, diced 2
celery stalks, diced tops
used for cooking the chicken 3/4 cup mayonnaise
Salt and pepper to taste
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
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.
I
used half of each to make a coleslaw with shredded carrots and green onions which I packaged in the fridge and then later added to each serving as it was about to be eaten — the whipped dressing and a mixture of
salt / pepper with
celery seed.
In place of the usual
celery salt called for in Bloody Marys, I
use a
salt - free seasoning mix that's loaded with dehydrated vegetables and spices.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I
use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea
salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1
celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones
Used In The Both) 2 Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks
Celery, Finely Diced 1 1/2 Cups Pearl Barley
Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon
salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced
celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf
salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and flat - leaf parsley — for garnish
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 t
salt Salt and pepper to t
Salt and pepper to taste
4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to
use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks
celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped
Salt and pepper
1 cup raw sunflower seeds (I could only find roasted, so I
used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea
salt 1/4 of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks
celery processed to yield 1/2 cup finely chopped small handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste
I added mushrooms,
celery and zucchini and
used a smoked
salt for flavoring.
In a large mixing bowl whisk together the mayonnaise,
salt, sugar, pineapple, raisins, curry powder, garlic, and
celery seed and / or caraway seed, if
using.
Olive oil One large onion, diced 4 carrots, diced 3
celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I
used organic, fire roasted) 6 cups of low sodium vegetable broth
Salt and pepper
Serves 4 For the meatloaf: 1 cups diced onions 1 cups
celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked
Salt to taste 1/2 cup BBQ sauce (you can
use store bought or we love this recipe from Oh She Glows!)
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
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 terms of flavor, I
used a simple meat rub of fennel seed,
celery salt, garlic powder, cumin,
salt, paprika, cilantro and white pepper.
Poach the chicken: add the chicken thighs, the carrot, onion, the roughly chopped
celery, 1 teaspoon
salt, and parsley if
using to a medium pot with a lid.
I
used duck eggs instead of chicken and, embarrassing to say, I
used Caesar Rim seasoning as I had no
celery salt... but it worked!
Rutabaga,
Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(
Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I
used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch
celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(
celery (the more leaves, the better) 1 child - sized handful
salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
I doubled the carrots, added about 1/4 c chopped
celery, and
used Lowry's seasoned
salt.
I actually only
used a half teaspoon of ground
celery seed (not
salt), and may have added the heaping 1 teaspoon of
salt that 75 % of the recipe called for.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk
celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (
use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon
salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
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
Ingredients: * 1 pound beef stew meat * 2 medium potatoes, peeled and cubed * 1 can (14-1/2 ounces) beef broth (I
used low - sodium) * 1 can (11-1/2 ounces) V8 juice (I
used low - sodium) * 2
celery ribs, chopped * 2 medium carrots, chopped * 1 medium sweet onion, chopped * 3 bay leaves * 1/2 teaspoon
salt * 1/2 teaspoon dried thyme * 1/2 teaspoon chili powder * 1/4 teaspoon pepper * 2 tablespoons cornstarch * 1 tablespoon cold water * 1/2 cup frozen corn * 1/2 cup frozen peas Directions: * In a 3 - qt.
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)
It only takes about 15 minutes to whip up a delicious chicken - like salad
using mashed garbanzo beans, chopped
celery, diced onion and red peppers, egg - free mayonnaise and a little mustard, Italian dressing, garlic,
salt and pepper.
2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I
used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of
celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I
used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I
used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of
salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
Changes I made: sauteed in olive oil, deglazed with red wine, vege broth instead of H2o, in addition to recipe spices I added: bay leaves, oregano, coriander powder,
celery salt, skipped beginning of step 4 and
used flour plus cornstarch / warm h2o as thickener.
1 pound yellow split peas * (soaked overnight in warm water, then rinsed) 6 cups stock / water (I
used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2
celery stalks, finely sliced 1 teaspoon sea
salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup diced cooked ham (optional)
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