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Welcome to another edition of Tasty Tuesdays! It is still spring here in the Foothills, but it feels like summer! Our unseasonably warm weather has me thinking of barbecuing. What goes well with a great steak, ribs or chicken from the grill? Broccoli Slaw!

Now if you are looking for convenience, they do have a mix of broccoli and other veges in the pre-made section of the grocery store. I like to put this together myself. It is easy, and you can clean out your vegetable drawer. To make this side salad, prepare this about four hours before you plan on eating it! This allows the lovely flavors of the mixture to meld. So, come along with me as we head into the kitchen to make this very tasty slaw!

Ingredients
1 cup of mayonnaise
4 TBS sugar
2 TBS white wine vinegar
salt and pepper to taste
1 broccoli crown, medium in size
2 green onions
5-7 radishes
1 carrot
1 large stalk of celery
1 cup cheddar cheese, grated

First, I like to get the dressing made for the cole slaw. This is so easy! In a bowl mix together the mayo, sugar, and vinegar. You want to make sure that the mixture is smooth. Add a bit of salt, and several grinds of fresh black pepper. Set this aside.

Slaw sauce mixture

Slaw sauce mixture

Now get out a large mixing bowl. Wash the broccoli. Cut the broccoli close to the flower heads. Do not throw away that stem! With the flower head make small cuts so that you have a bunch of little florets. Add these to your mixing bowl. Now for those stems…Using the larger part of the stem, trim away the hard outer covering, the slice and dice the stem and add this to your bowl.

Take your green onion, trim off the roots and about an inch off of the green tops and slice. Add these to the mixing bowl. Now for the radishes, trim off the root and the greens. Slice the radishes so that you have little circles, then slice those circles into strips and add to your mixing bowl. For the carrots: Wash, then peel. Cut the carrot in four pieces. Then cut the pieces lengthwise into four. Then slice the quarters into little cubes. Add these to the mixing bowl. Was and trim the celery, Cut these the same way we did the carrots. Into the mixing bowl these go! Now stir this up until you have an even blend of veges. It should look like this:

Vegetable mixture of broccoli slaw

Vegetable mixture of broccoli slaw

Pretty colors, eh?

Now, add to this the cheddar cheese. And mix it up good.

Slaw with Cheddar added

Slaw with Cheddar added

The cheddar gives this an amazing texture!

Now add in the dressing and stir it up so that the vegetables are evenly coated. Let this sit for 4 or more hours, and then when your grilled meats are ready, serve it up!

The finished slaw

The finished slaw

Now wasn’t that easy? Other vegetables that would be good in this recipe are red cabbage, kale, fresh peas…I leave that up to you!

Thanks for stopping by today for another edition of Tasty Tuesday and stay tuned for a new recipe next week! Be well! ^..^

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A really good navy bean soup is great for those cold nights, and tonight is going to be cold! And, I have leftover ham! So tonight is El Noche de Sopa, or soup night! This recipe is for my version of navy bean soup. This soup got its name from a friend from Guatemala. The day after eating this soup he pronounced it Sopa de Pedos! When I asked what he meant asked me if I was familiar with the music of beans? And, to that I am no stranger!

Ingredients
Bones from a ham
2 cups of dry small white beans
7 cups of water
3 stalks of celery
3 carrots
a handful of crimini mushrooms
1 bay leaf
5 chili de arboles dried chili’s
fresh ground pepper

Start off with the beans first. Put the water into your soup pot and add the beans.

Beans and water are added to the soup pot

Turn the heat up to medium high and bring it to where it just starts to boil. If you don’t catch it before it boils your beans will burst. So I check it continually. Turn the heat off and let the beans sit in the hot water for one hour.

While the beans are sitting, wash and peel the carrots. Wash up the celery. Cut these into small cubes. Chop the mushrooms roughly. Get out the bay leaf, the chili de arboles and your pepper grinder.

Carrots, celery, mushrooms, bay leaf and chilis are ready

Ham bone is ready to go in

When the beans are done, add the ham bone the carrots, celery, the bay leaf and the chili’s.

Everything is in the pot!

Bring this up to a boil, then turn down to low and simmer for a few hours.

Midway through cooking

Remove the bones from the soup, let this cool and then remove the meat from the bones.

Meat removed from bones before cutting into smaller pieces

Put the chunks of meat back into the pot and if you have other ham meat leftover you can add this too. Cook for another hour.

Serve this soup up with a warm crusty bread!

Soup is ready!

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We needed to lighten things up a bit here as we had that marvelous bacon wrapped pork loin last night. So tonight I tried to lighten this up with a salad. I like lots of veges in a salad, and tonight’s salad was really good, plus I have enough left over for lunch tomorrow! Always looking forward!

Ingredients
3/4 of a good size head of Romaine lettuce
1 large tomato, cut into chunks
3 large crimini mushrooms, coarsely chopped
1 large carrot, sliced
1 thick slice of ham, cut into 1/4″ cubes
1 thick slice of turkey, cut into 1/4″ cubes
3 pieces of hearts of palm, sliced thinly
2 stalks of celery, sliced thinly
1 – 4″ piece of cucumber, cut into quarters then sliced
4 strips of cooked bacon, crumbled
2 hard cooked eggs, sliced
1 avacado, sliced
4 radishes, cut into sections for decoration, and eating of course!
1/8 cup of raw sunflower seeds
1 cup of cheddar cheese, grated

Start with the Romaine. Wash this well, and use a salad spinner to remove excess water.

Romaine lettuce cleaned and torn for the salad

Then lay out in sections the rest of the ingredients. I did a section of each of the ingredients, and placed the bacon in the center, leaving an open area for the radishes. After placing the eggs on the salad, I then sprinkled it with the sunflower seeds, and cheddar.

Finished salad!

Toss the salad with your favorite dressing and serve!

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I wanted to share with you some of the little things I do in the kitchen that make a difference.

Perfect Pasta
Put water into your pot and add a couple of dashes of salt. Bring this to a boil. With the water boiling add your pasta. Set a timer for three minutes, and stir the pasta in the hot water until the buzzer rings. Turn off the heat, cover and set your timer for 10 minutes. Do not remove the cover during this time, just let it sit. When the timer goes off, drain your pasta and cover it with sauce, or use it in a recipe!

Cutting Onions
When you need to chop up an onion, put it in the freezer twenty minutes before using it. This causes the volatile oils to freeze. If you do this when you start working on your onions your eyes will not water.

Keep Your Celery Fresh
To keep your celery fresh, trim the end and add a bit of water to the storage bag. The celery will absorb the water and remain crispy.

Stale Chips or Crackers
Did you know that if you take your stale crackers and bake them in the oven for a few minutes at 350, you can change them from stale to fresh?

Need Softened Butter?
Put a stick of butter into your microwave oven on the defrost setting and run it for 8 seconds. Turn the butter over and repeat. Your butter will be soft enough to butter your toast without tearing it!

Keep Your Ice Cubes from Sticking Together
Whether you do this for your regular everyday ice cubes, or you are having a party, putting ice cubes in a brown paper back will keep them from sticking together!

Need Beans for a Soup?
When I make by famous navy bean soup I put two cups of small white beans into a pot then add water. I set the heat for medium high. When the water just starts to boil I turn the heat off and let them sit for one hour. Do not remove the cover during this time. Turning the heat off when the water just starts to boil prevents the skins on the beans from splitting.

Making Meatballs?
When making meatballs, if you wet your hands, the meat will not stick to your hands and you end up with a perfect meatball!

Keep Your Lettuce Fresh
If you wrap your lettuce in paper towel it will stay fresher longer!

How to Clean Your Blender
After using your blender, rinse the blender in hot water, and then fill it half way with hot water. Add soap, and then run the blender on the liquefy setting. The blades and inside get cleaned quickly and easily. Then wash down the outside with soap and water.

Hotel Shower Caps
I always grab these when we stay in a hotel as the unused shower cap can be used in the kitchen. They make great covers for bowls of food!

Onions and Potatoes
Do not store onions and potatoes together. The onions give off a chemical that causes potatoes to sprout.

Dried vs. Fresh Herbs
If you need to use fresh herbs and do not have them handy, use dried, and use ½ of what the recipe calls for. The flavor in the dried herbs is concentrated.

Remove Onion or Garlic Smells from Your Hands
Using a stainless steel utensil and water, if you rub the utensil between your hands under running water, the smell magically disappears from your hands!

Burns
I got this tip from a chef friend of mine. If I burn my finger, or hand in the kitchen, I run the burned area under the hottest water I can stand and then immerse the burned area in flour. The flour seals the pores open which leads to faster healing. Leave the flour on the affected area for at least an hour.

Have tips or tricks? Please feel free to share what you do in the kitchen!

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