celery tagged posts
Monday, March 18, 2019 Food
This soup my beautiful wife came up with after we always ordered a similar soup from a restaurant. At first she made it just like the original recipe or what she thought it could be. Through many changes this recipe is the best one to date. In order to share this we had to measure out the ingredients because she doesn’t cook by measurements. So you can add or subtract ingredients to your desires. Once you make it you can change it to make it the way you like it. She has made it with potatoes instead of beans, Chicken broth instead of Beef. It really is just a basic recipe that can be changed in accordance to your own personal preferences. So break out the dutch oven and get started !
She calls this recipe the Hubby’s Hearty Turkey Sausage soup...Read More
Monday, March 4, 2019 Food
I’m not much on winter time but it is a great time to make some good comfort food. Cold weather and comfort and winter go together like salt and pepper. So I had a brain storm and went for it. I decided to make a dish with a pork roast I had thawed out. I decided on making a soup and I believe I done well. That is one thing about winter time we love comfort food when its cold out. Cold Weather, Food and Winter just go together.
Project Smoke – Santa Fe Coffee Rub
Project Smoke – Kansas City Smoke Rub
Grill Mates – Apple Rub
Course Sea Salt
I seasoned the roast and then put it on the grill. I am posting a video below
Ingredients to add after smoking the roast
Celery – 1 and a half cups chopped
Baby Carrots – 1 and a half cups chopped
Green Onion...Read More
Monday, January 14, 2019 Food
There’s something so satisfying about making your own chicken stock, and doing it in the slow cooker is a total set-it-and-forget-it exercise.
After we’ve eaten our roasted chicken and all that remains is the bird’s carcass, I begin snapping bones for chicken stock.
How to Make Chicken Stock in the Slow Cooker
I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.
Next, I set my slow cooker to low and let it simmer all night.
I typically strain it in the morning, but if I’m too busy, I continue to let it simmer away until my work day is done. Twelve to 24 hours is a perfectly reasonable amount of time for chicken stock to simmer.
Wednesday, November 14, 2018 Food
This quick chicken noodle soup using rotisserie chicken is a winner if you’re cooking a family dinner. Kids love soup! You can make it quickly, freeze it, and even add a soft-boiled egg to take it up a notch.
We are in soup season, which is both good and bad news for parents. The good news is that it’s easy to make fast, healthy soups that kids tend to like. I’ve found soup, especially chicken noodle soup, to be a reliable dinnertime win.
The bad news? If you have little kids, it’s especially messy. Do you even know how far a two-year old can launch a spoon of broth?! You don’t want to know!
EASY CHICKEN NOODLE SOUP
Making an all-day chicken noodle soup is one of my favorite ways to spend a lazy and chilly Saturday, but honestly, who has the time?
So, I won’t pretend that this...
Saturday, November 3, 2018 Food
This risotto really captures the quintessential flavors of Autumnal Italy
Italians love chestnuts and there are different varieties throughout the country.
They can be roasted, boiled, puréed and candied, and added to soups, salads, pasta, risottos and desserts.
They’re a popular street food; roasted chestnuts are sold from pushcarts in autumn.
Here the chestnuts add depth and a sweet nuttiness, which complements the herby Italian sausages perfectly.
- 3tbsp olive oil
- 3 coarse, Italian-style sausages (about 200g/7oz), skins removed
- 1 onion, peeled and finely chopped
- 1 celery stick, finely chopped
- 2tbsp chopped fresh thyme, plus extra sprigs to garnish
- 300g (10½oz) arborio or carnaroli rice
- 6tbsp brandy
- 1.2ltr (2pt) hot vegetable stock
- 100g (3½oz) cooked, peeled chestnu...
Tuesday, October 16, 2018 Food
Two ingredients—smoked salt and smoked paprika—can make a big flavor change in this smoky vegan lentil stew. Serve with crusty bread and a green salad.
When it comes to vegetarian and vegan cooking, lentils are a favorite ingredient of mine. Lentils are fairly inexpensive, and they’re a total workhorse in recipes. I’ve been known to use them as a vegan sloppy joe base, make them into meatball-like bites, and put them to work in about fifty different versions of soups, chilis, and stews.
Plus, unlike their bean counterparts, lentils don’t need to be soaked and can go from pantry to bowl in about 30 minutes!
WHICH LENTILS TO BUY
I like to keep three different varieties of lentils on hand: red, brown, and black:
- Red lentils are actually lentils that have been split in half...
Thursday, September 27, 2018 Food
This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta.
There are as many recipes for eggplant caponata as there are cooks! There are two main approaches for preparing it — finely chopped and used as a relish on bread or polenta, or coarsely chopped and served almost like an Italian version of ratatouille.
The only constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both.
You can also include pine nut...