Articles with 'celery stalks'


Bean & Buffalo Chili

 

chili

  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 8 oz ground buffalo meat
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves peeled and minced
  • 2 tsp. cumin powder
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
  • 1 can diced tomatoes, 15 oz.
  • 2 tsp. sea salt
  • ¼ cup of parsley, minced

In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.

(1 votes, average: 5.00 out of 5)
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Silky Oyster Chowder

 

  • 2 tbsp. butter
  • 1 onion, peeled and diced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups chicken stock
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 tsp. sea salt (or to taste)
  • 8 oz. shelled whole oysters (can use canned + liquid from can)
  • Black pepper
  • 1/3 cup heavy cream (or milk)
  • 2 strips naturally cured bacon, cooked and diced (optional)
  • Parsley, minced

Saute onion 2-3 minutes.  Add potato, celery, carrots and chicken stock. Bring to a boil, reduce flame, cover and simmer on medium heat 8-10 minutes.  Add sea salt, oysters and freshly ground black pepper and cook 3-4 minutes on medium heat. Finish with heavy cream. Garnish soup with crispy bacon pieces and minced parsley.

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One-Pot Hearty Grass-Fed Beef Stew

 

  • 3 tablespoons whole grain flour
  • Sea salt
  • Freshly ground black pepper
  • Cayenne Pepper
  • 8-10 ounces grass-fed stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, peeled and cut into thick wedges
  • 4 carrots, cut into ½ inch pieces
  • 3 small red potatoes, quartered
  • 2 celery stalks, in ½ inch dice
  • 3-4 button mushrooms, quartered
  • 1 cup string beans, cut into 1-inch pieces
  • 3 cups beef or chicken stock (can use water)
  • ½ cup red wine
  • ½ teaspoon dried thyme leaves

Preparation:

  • Put flour into a large plastic baggie
  • Season with a couple of pinches of sea salt, black pepper, and cayenne pepper
  • Drop the beef chunks into the baggie and coat evenly with flour
  • In a soup pot, heat oil and sauté beef 1 minute on each side or until lightly browned
  • Add onions, carrots, potatoes, celery, mushrooms, stringbeans, stock, wine, thyme and ½ teaspoon seal salt
  • Bring to a boil
  • Reduce heat to medium-low, cover and cook 45-50 minutes

Slow Cooker Preparation:

  • Put all ingredients, except seasoned flour into slow cooker, using 1½ cups of stock instead of 3
  • Cover and cook on low temperature for 9 hours, or high temperature for 4½ hours
  • One half hour before cooking finishes, combine seasoned flour with a small amount of water (2-3 tablespoons) and add to the liquid in the slow cooker
  • Cover and finish cooking until the liquid thickens

Seasonal Recommendation:

During the winter months or in colder weather, replace celery with chopped parsnips, and replace stringbeans with one or two turnips or rutabaga, diced

(4 votes, average: 3.50 out of 5)
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Creamy Turkey Chowder

 

IMG_3226

  • 2 tbsp. grass-fed butter
  • 2-3 tbsp. white rice flour (or other flour)
  • 4 cups turkey or chicken stock (or water)
  • 1 leek, chopped (use both white and green)
  • 1 tbsp. fresh sage, minced
  • 1 tsp. rosemary
  • 2 to 3 garlic cloves, peeled and minced
  • ½ cup celeriac root, peeled diced (or 2 celery stalks, diced)
  • 2 carrots, diced
  • 1 large yukon gold potato, diced
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 cup cooked turkey pieces, diced
  • 1 tbsp. fresh parsley, minced

In a medium pot heat butter and flour and combine.  Add stock and whisk with flour and butter until combined.  Add leek, sage, rosemary, garlic, celeriac root, carrots, potato, and sea salt and pepper.  Cover and bring to a boil.  Reduce heat to medium and cook 15-18 minutes.  Add diced turkey and parsley.  Cook additional 1-2 minutes.  Adjust seasoning to taste.

(22 votes, average: 3.00 out of 5)
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Buffalo Chili

 

  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • ½ pound of ground buffalo meat
  • 1½ tsp. cumin
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 3 celery stalks, diced
  • 2 garlic cloves, peeled and minced
  • 1 red pepper, deseeded and diced
  • 1 can pinto beans, rinsed
  • 1 can Muir Glen Organic Tomatoes with Green Chiles
  • Blue cheese, crumbled

Sauté onion in olive oil for 2-3 minutes.  Add small pieces of ground buffalo meat to the pan and cook 1-2 minutes.  Add cumin, sea salt, black pepper, celery, garlic, red pepper, pinto beans and tomatoes.  Bring to a boil, cover and reduce flame to medium/low for 25 minutes.  Garnish with crumbled blue cheese.

Yield: 4 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal: Corn bread
Kid Friendly: All meals are kid friendly!  Get them involved and let them chop the red pepper with a butter knife.
Beer Pairing: Sam Adams Boston Lager

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(4 votes, average: 4.50 out of 5)
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Nourishing Beef Bone Stock

 

(substitute buffalo, veal, lamb, goat, etc.)

  • 1½-2 pounds knuckles, marrow, shank or other bones
  • 5-6 quarts water
  • 2 onions, peeled and quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 garlic cloves, peeled
  • 1 tbsp. whole peppercorns
  • 3-4 sprigs fresh thyme
  • 1/4 bunch fresh parsley

Bring bones and water to a boil in an 8 quart pot.  Skim off foam/scum that rises to the top and discard.  Add onions, carrots, celery, garlic, parsley, and peppercorns.  Bring back up to a boil, then lower flame and simmer 6-18 hours, covered.  The longer you cook the stock the more concentrated it becomes.  Strain liquid, discard bones and vegetables.  Place liquid into the refrigerator and fat will congeal overnight.  Skim off fat.  Pour stock into freezer-safe containers, but do NOT fill to the top.  Stock expands as it freezes.  You can freeze stock for up to 3 months.

(3 votes, average: 5.00 out of 5)
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Sassy Shrimp Salsa

 
  • 1 pound shrimp, peeled
  • 2-3 celery stalks, diced
  • 1 apple, cored and diced
  • 2 shallots, peeled and diced
  • 2 tbsp. fresh cilantro, minced
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tsp. honey
  • 1 tsp. ginger juice (grate ginger and squeeze pulp)
  • 1/8 tsp. sea salt
  • Mesclun greens

Steam shrimp for 3-5 minutes.  Let cool and dice.  In a mixing bowl, combine diced shrimp, celery, apple, shallots, and cilantro.  Whisk olive oil, lemon juice, honey, ginger and sea salt.  Pour dressing over shrimp and marinate 45 minutes or overnight.  Place mesclun greens on a plate and top with 1/2 cup shrimp salsa.  Serves 4-6.

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Holiday Turkey and Pasta Salad

 
  • 1 cup whole grain elbow noodles (spelt, kamut, quinoa, etc.)
  • Water
  • 1 pound naturally raised turkey (about 2 cups), cooked and cut into bite-sized pieces (can use leftover turkey from Thanksgiving or Christmas dinner)
  • 3-4 celery stalks, diced small
  • 1/3 cup dried cranberries
  • 2 tsp. fresh sage, minced
  • 3 tbsp. herbed mayo (recipe here)
  • Sea salt and pepper to taste


Cook pasta according to directions on package.  Drain cooked pasta and put into a mixing bowl.  Combine pasta with cooked diced turkey, celery, cranberries, sage and herbed mayo.  Sea salt and pepper to taste.  Makes 4-6 servings.

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Pipin’ Pinto Bean Chili

 
  • 1 cup pinto beans, soaked 8-18 hours with a piece of kombu or kelp
  • 3 cups of water
  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 2 carrot, diced
  • 3 stalks celery, diced
  • 3 garlic cloves peeled and minced
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 1tsp. chili powder
  • ½ tbsp. spicy salt seasoning or 1 tsp. sea salt
  • ¼ cup of parsley, minced

Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil.   Reduce flame, cover and simmer for 2 hours.   Add 1 tsp. sea salt and continue cooking for ½ hour.   In a pan sauté onion, carrot, celery, garlic, and spices for 5 minutes.   Add beans and bean water, cover and cook for 10 minutes.   Mix in fresh parsley.   Serves four.

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Spiced Lentils

 
  • 1 cup green or brown lentils
  • 2 1/2 cups of water
  • 2 bay leaves
  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 2 carrot, diced
  • 3 stalks celery, diced
  • 2 garlic cloves peeled and minced
  • 2 tsp. cumin
  • 1 tsp. coriander
  • Sea salt
  • Parsley, minced

Bring lentils, bay leaves, and water to a boil.  Cover and simmer for 45 minutes.  Add sea salt and continue cooking for 5-10 minutes.  Saute onion, carrot, celery, garlic, and spices for 5-7 minutes.  Mix sauteed veggies with cooked lentils, garnish with parsley.

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