Archive for the ‘Celery Recipes’ Category

Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry - again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.

enjoy!

PS - if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Posted in Bean Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Jalepeno Recipes, Pepper Recipes, Salad Recipes, Tomato Recipes | No Comments »

BLT Pasta Salad Recipe

Sunday, May 17th, 2009

Can you say Yum!  :)

Your favorite pasta for pasta salad (cooked, drained, and cooled)
cooked bacon crumbles
diced scallions
halved (or quartered) cherry tomatoes
washed and completely dry fresh spinach leaves (shredded)
diced celery

Stir together.  Add Mayo to taste and the consistency that you like.  Pepper to taste.

Optional:  green olives.

Posted in Celery Recipes, Green Onion Recipes, Spinach Recipes, Tomato Recipes | No Comments »

Garden Pilaf

Monday, May 4th, 2009

Use rice, or other grains for variety, like Quinoa.  Precook the rice (or other grain), per directions on the grain package.  I like to use a broth like vegetable, chicken or fish instead of water when cooking the rice.  It adds an extra depth of flavor to the dish.

1/2 cup diced carrot
1/2 cup diced onion (or green onion)
1/4 cup diced red pepper
1/4 cup diced celery
1/4 cup diced green pepper (I prefer to leave out the green pepper with this dish)
6 cups cooked rice or grain
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almond slivers
1/4 cup olive oil

Saute vegetables in olive oil just until they start to soften.  Add oregano.  Add to the cooked rice and mix well.  Salt to taste.

Dry roast the almonds in a hot skillet until lightly golden brown.  Add to the pilaf and serve.

Posted in Carrot Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Onion Recipes, Pepper Recipes | No Comments »

Apple & Celery Salad

Sunday, April 12th, 2009

Thanks to Laura from Boston for this recipe!  She says…

——————

This is one of my favorite summer salad recipes:

Apple & Celery Salad

2-3 medium sized red apples
3 stalks of celery (peel off the tough outer skin)
2/3 cups macadamia nuts, chopped and toasted
juice from 1/2 lemon
1 cup sweet poppy seed dressing (buy from the store for convenience)
1/2 cup water
1 tsp cayenne pepper
salt and pepper

Cut apples and celery to match-stick size, place both in a large bowl with half of the lemon juice. fill the bowl with water until water covers apples and celery. Let sit for a half an hour.

Whisk the rest of the ingredients together to make the dressing (except for the nuts).

Drain the apple/celery mixture and toss with the dressing. Top with the toasted macadamia nuts.

Posted in Apple Recipes, Celery Recipes, Chile Recipes, Uncategorized | No Comments »

Mom’s Vegetable Beef Soup Recipe

Sunday, March 15th, 2009

This is one that I remember Mom making often on the farm!

Ingredients:
1 lb very lean hamburger
1 envelope lipton onion soup mix
7 oz package of sea shell pasta
4 cups vegetables (corn, diced carrots, diced onions, celery, green beans, cubed potatoes, etc.)
1 can tomato paste
1 tsp salt
1 tsp sugar
dash of garlic salt
dash of pepper
1/2 tsp Italian seasoning

Brown the hamburger and drain off the fat.  Add onion soup mix, and stir.  Add 6 to 8 cups of water and tomato paste and bring to a boil.  Add sea shells noodles and vegetables.  Let boil for 10 minutes or until pasta is tender.  Add the rest of the seasonings and simmer for 10 minutes more.

Posted in Bean Recipes, Celery Recipes, Corn Recipes, Pea Recipes, Potato Recipes, Tomato Recipes | No Comments »

Mock Sukiyaki

Sunday, March 15th, 2009

This was one of my favorites, growing up.  Probably because my brother and sister didn’t care for it.  In fact, it was one of my most requested “birthday dinners” as a child!  We grew up on a cattle farm, with a huge organic garden… so it was easy for Mom to give us this dish, knowing that it was wholesome all around.

Ingredients:
1 lb thinly sliced round steak
2 tbsp vegetable oil
1 cup celery, chopped
1 medium green pepper, sliced into bite-sized pieces
1 large onion, thinly sliced
1 & 1/2 cup sliced fresh mushrooms
1/2 cup sliced green onions, in 1″ pieces
1 can condensed beef broth
1 tablespoon soy sauce
1/4 cup water

Brown beef in vegetable oil.  Add broth and 3/4 can of water.  Let simmer for 45 minutes (until beef is tender).  Add vegetables and soy sauce. Let simmer 10 minutes more or until vegetables are to your desired tenderness.

Separately, combine 1/4 cup water and cornstarch.  Add to meat mixture and stir until thickened.  Serve over hot rice.

Note:  if you slice the beef when it’s still partially frozen, it’s easier to slice it more thinly.

Of course, you may also add other vegetables to this dish as well… like water chestnuts, bamboo shoots, snow peas, bean sprouts, bok choy, etc.

Posted in Bean Recipes, Bok Choy Recipes, Celery Recipes, Green Onion Recipes, Mushroom Recipes | No Comments »

Cream of Vegetable Soup Recipe

Sunday, March 15th, 2009

This recipe works for most vegetables - although I don’t recommend it for members of the cabbage family.  My favorites:  peas, celery, spinach, asparagus, mushrooms

Ingredients:

3 tbsp butter
2 tbsp flour
1 tsp salt
1/8 tsp pepper
4 cups milk (or dilute with up to 2 cups of vegetable/chicken broth)
1 cup cooked pureed vegetables (of your choice)

Melt butter.  Blend in flour, salt and pepper.  Stir until well mixed.  Remove from heat and blend in liquid ingredients.  Bring to a boil and boil for 1 minute, stirring constantly.  Then add the pureed vegetables.  Cook for 10  minutes over low heat, stirring frequently.

Posted in Asparagus Recipes, Celery Recipes, Mushroom Recipes, Pea Recipes, Spinach Recipes | No Comments »