Tag Archives: Celery

Harvest Vegetable Quinoa Soup

19 Mar

Harvest quinoa soup-001Harvest soup in March?  March is known for madness, so why not?  Add cooked cubed chicken–or not.  Quinoa is a complete protein so makes this tasty dish a complete meal without meat.  And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

  • 2 T extra virgin olive oil
  • 2 ribs celery, diced (about 1/2 cup)
  • 1/2 cup diced baby carrots
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 4 cups torn kale
  • 2 garlic cloves
  • 8 cups vegetable broth
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 large sweet potato, peeled and chopped into 1/2″ cubes
  • 1 large russet potato, peeled and chopped into 1/2″ cubes
  • 2/3 cup quinoa
  • 2 cooked chicken breasts, cubed (optional)
  • 1/4 cup grated parmesan, plus extra for topping

Preparation

  1. Heat oil in a large, heavy pot or dutch oven over medium heat.  Add celery, carrots, and onion and season with salt and pepper.  Cook for ten minutes, or until tender.  Add the kale and garlic plus more salt and pepper and saute for three minutes.
  2. Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil.  Add potatoes and quinoa.  Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.
  3. Add in chicken, if desired, and heat through.  Turn off heat and stir in parmesan.  If necessary, add more salt and pepper to taste.

Recipe inspired by Iowa Girl Eats.

Photo by me, mylittlefoodspot.

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Roast Beef Spread

8 Dec

From the kitchen of Cathy Knorr.  Makes great sandwiches and is super when used as a kettle chip or cracker dip or on celery.  Thanks, Mom!

Ingredients:

  • 5  lb Beef Roast
  • 1  Onion
  • 1 stalk Celery
  • 1 jar Salad Dressing
  • 1 T Horseradish
  • 2 T Spicy Brown Mustard
  • 1/2 cup Dill Pickle Relish
  • 1 T Salt & Pepper

Cook beef until well done.  Clean fat and bone off and discard, unless Lucy is watching, then throw in dog bowl.  A 5lb roast should cook down to about 3lbs of cooked meat. A meat grinder is necessary equipment. Run meat, onion and celery through on coarse plate. Mix in rest of ingredients and chill. Sometimes will not use a complete jar depending on your own taste and amount of creaminess. Will keep well in the fridge up to 2 weeks. You can experiment with this, like adding coarsely chopped peppers (I like the banana pepper), prefer Vidalia sweet onion, Seasoning Salt, Mrs. Dash, etc.

Spicy Sausage and Potato Soup

22 Feb

spicy sausage and potato soup01The recipe calls for andouille sausage. I usually keep some frozen on hand but was unknowingly out at the time I made this. I used some standby hot Italian sausage in place of the Andouille and found that it complimented the other ingredients just fine. Derek commented that the soup was full of flavor. In a very good way. I think.

Ingredients

3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
12 to 16 ounces andouille sausage or other smoked sausage
1/4 cup flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.

Recipe from southernfood.about.com
Photo by me, My Little Food Spot

Creamy Ham Casserole

17 Jan

creamy ham casserole 1

It’s certainly not low-fat (lots of “cream” ingredients), nor is it a true favorite of Derek’s or mine, but it’s pretty good and is great for serving to little ones.  It is an especially good beginning finger food for eight month old Henry, just learning to feed himself.

Ingredients

  • 4 ounces kluski noodles, cooked according to package directions
  • 2 cups chopped, cooked ham
  • 1 green bell pepper, seeded and diced
  • 1/4 cup diced onion
  • 1/4 cup sliced celery
  • 1 T vegetable oil
  • 10 oz. can cream of mushroom soup
  • 8 oz. sour cream
  • 1/2 cup (2 oz.) shredded colby jack cheese

Cook ham, pepper, onion and celery in oil in a large skillet over medium heat for five minutes, stirring often.  Remove from heat; stir in soup, sour cream, and cooked pasta.  Spoon into a lightly greased 1 1/2 quart casserole dish.

Cover and bake at 350 for 25 minutes.  Sprinkle with cheese and bake, uncovered for five more minutes.  Let stand 10 minutes before serving.

creamy ham casserole 2

Recipe by Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

What is a relish tray?

7 Sep

I was recently asked to bring a relish tray to a family event.  I immediately assumed the hostess was envisioning a veggie tray until Derek asked me what a relish tray was.  Maybe it’s not so simple.  My general impression, in this part of the country, is that the term relish tray can be used interchangeably with veggie tray, but I also kind of pictured a relish tray as possessing a combination of fresh and pickled vegetables.  I did a little internet research and gathered that “relish” and “crudites (CREW-dee-tay)” trays are the same thing and that they can be any type of appetizer tray, including, but not limited to, cheese and crackers, salamis and other cured and deli meats, fresh and pickled vegetables, and an array of dips.  I didn’t think my hostess probably really cared what I brought so I put together a tray of dill pickles, an assortment of olives, carrots, celery with and without a pimiento/cheese spread, fresh mushrooms and a dill ranch dip.

The celery with pimiento-spread went quickly and I received many inquiries as to what was on the celery.  The mushrooms, pickles, and olives were gone by the end of the day, although I’m pretty sure I and Derek’s Aunts Kay and Verna are the only ones who ate any olives.  The two most common components of a veggie tray, baby carrots and plain celery, were the only items left.

There doesn’t appear to be a right or wrong, so, bottom line, if you think your hosts have a specific idea in mind, ask them.

And now I put that question to you, my probably one lone reader, what would you put on a relish tray?  Don’t be intimidated by being the first to leave a comment.  You may be the only one to respond and make my day :0)

 

Recipe dependent upon who you ask.

Photo by me, My Little Food Spot.

Royal Curried Chicken Salad

27 Jan

This is a great lunch option for stay-at-home-moms and dads and for go-to-work dads and moms.  At home, I prefer mine over mixed baby greens and as part of a sack lunch, Derek takes his on 12-grain bread.  Yummy either way.  I have made this many many times over the years so I do highly recommend it.  I love the crunch of the celery and water chestnuts and the sweetness of the grapes.  For me, the optional ingredients that I tend to leave out are the pineapple, almonds and avocado.  It’s good with, but, in my opinion, they’re not necessary and, since I don’t often have them on hand, omitting them cuts down on the cost.

Ingredients

  • 2 (13oz.) cans chicken breast
  • 2-3 stalks chopped celery
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup diced water chestnuts
  • 1/2 lb. seedless red grapes, sliced in half
  • 8 oz. can pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 1 tsp. curry powder
  • 2 tsp. lemon juice
  • 2 tsp. soy sauce
  • 2 avocados, sliced (optional)

Combine first 6 ingredients in a bowl.
Combine mayonnaise and next 3 ingredients; spoon over chicken mixture and toss gently.  Cover and chill at least 4 hours.  Serve salad over lettuce or on bread, with avocado, if desired.

Recipe from Southern Living: Easy Weeknight Favorites

Photo by mylittlefoodspot

Cajun Omelet

6 Apr

Have I ever mentioned that I love eggs?  They are my go-to when I’m short on time or have forgotten to thaw out any other meat.  Unless I’ve just made gumbo (and therefore have some andouille sausage on hand), this recipe requires a little grocery planning, but, with my food processor doing all the chopping, it’s darn quick to prepare and very filling.

Ingredients

  • 3 teaspoons  butter, divided
  • 3/4 cups sliced andouille sausage
  • 1 small plum tomato, seeded and chopped
  • 1/4 medium onion, chopped
  • 1/4 medium-size red bell pepper, chopped
  • 1 celery rib, chopped
  • 1 clove minced garlic
  • 1/2 teaspoon Creole seasoning, divided
  • 6 large eggs
  • 1/2 tablespoon chopped fresh parsley
  • Vegetable cooking spray
  • 3/4 cups (3 oz.) shredded Monterey Jack cheese
  • Hot sauce

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/4 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining 1/4 tsp. Creole seasoning.

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-half of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Sprinkle 1 side of omelet with one-half each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Makes two omelets.

Recipe from SouthernLiving

Photo by mylittlefoodspot