Good Recipes from Friendly Eaters
Ideas for enjoying Celery
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Celery leaves add color, flavor, and vitamins to a variety of soups. Add leaves and stalks in big chunks, chop and sauté along with onions at the beginning of the recipe, or slice and add near the end of cooking.
- Enjoy raw as a snack, with peanut butter or cream cheese, or try adding to green (or Waldorf) salads.
- Chop finely and add to veggie or hamburger patties.
- Add to tuna or chicken salad.
- Mix into stir-fries.
- If you make your own carrot juice, try adding a few celery stalks for added flavor.
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Kale-Apple Smoothie
about 1 month ago - No comments
3/4 cup chopped kale, ribs and thick stems removed 1 small stalk celery, chopped 1/2 banana 1/2 cup apple juice 1/2 cup ice 1 tablespoon fresh lemon juice Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender. Blend until smooth and frothy. From www.realsimple.com.
Carrot, Chickpea, Celery, & Cilantro Salad
about 2 months ago - No comments
2 cups thinly sliced carrots 1 (15 ounce) cans chickpeas, rinsed and drained 1 cup thinly sliced celery 2 tablespoons lemon juice 2 teaspoons olive oil ½ teaspoon lemon-pepper seasoning ¼ teaspoon salt ½ cup minced fresh cilantro Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water. Combine chickpeas
Cucumber and Celery Salad with Yogurt
about 5 months ago - No comments
1/4 cup plain yogurt 2 medium celery ribs 1/2 English cucumber 2 tablespoons chopped parsley or cilantro 2 tablespoons lemon juice 1 teaspoon olive oil In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut
Apple-Celery Stuffing
about 5 months ago - No comments
Makes 10 servings (5 cups, sufficient for a 4- to 5-pound bird) 1/4 C butter 1/4 C finely chopped onions 1 C finely chopped, peeled apples 1/2 C finely cut celery 1/2 tsp salt 1/4 tsp pepper 1 tsp poultry seasoning 1/3 C tomato juice, or chicken broth 6 C corn flakes cereal (crushed to
Parsnip-Pear Latkes
about 6 months ago - No comments
1 6- to 7-ounce underripe Bosc pear, quartered, cored 1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces 1 large egg, beaten to blend 1 1/2 tablespoons chopped celery leaves 1 1/2 teaspoons drained white horseradish 3/4 teaspoon salt 1/2 cup panko (Japanese breadcrumbs) Vegetable oil (for frying) Using coarse grating blade, shred pear
Braised Celery
about 7 months ago - No comments
8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch sauté pan
Cantaloupe and Celery Salad
about 11 months ago - No comments
1/4 cup fresh lemon juice 3 tablespoons chopped shallot (about 1 medium) 2 tablespoons Champagne vinegar 1 1/2 teaspoons finely grated lemon peel 1/4 cup olive oil 2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced 1 1/2 teaspoons tamari soy sauce 1 ripe medium cantaloupe or honeydew melon or 2 small
Apple, Celery, & Walnut Salad
about 1 year ago - No comments
2 T fresh-squeezed lemon juice 2 T Dijon mustard 1 T + 1 tsp. Agave Nectar or honey 6 T extra-virgin olive oil 5-6 large stalks celery with leaves 2 large apples salt to taste 1/2 cup walnuts, toasted then chopped 1/2 cup dried cranberries Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar,
Carrot Ginger Soup
about 1 year ago - No comments
1 lb white onions 1 bunch celery coarsely chopped 4 lbs carrots, coarsely chopped 2 lbs sweet potatoes, coarsely chopped 1 can diced tomatoes 6 oz ginger, unpeeled 1 bulb garlic, unpeeled 1-2 jalapenos 4 cubes vegetable bouillon 4 bay leaves 1 can coconut milk 1 gallon water Agave syrup Lime juice Black pepper Salt
Wild Mushroom Soup with Sherry
about 1 year ago - No comments
8 tablespoons (1 stick) butter, room temperature 2 cups sliced celery 1 cup sliced shallots 3/4 cup chopped onion 3 garlic cloves, minced 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced crimini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4 1/2 ounces) 1/2 cup dry white wine
