I love this soup so much that I use it as dip for chips and spread on sandwiches. I went crazy this time and made a HUGE pot of it. Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store. Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!
- 3-4 tablespoons olive oil
- 1 cup chopped celery
- ½ or more onion, diced (or use shallots)
- 2 or more cloves of garlic, chopped
- 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
- 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
- Chopped carrots for color and aroma
- 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
- 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
- fresh coarsely ground pepper
- salt to taste
- Dash or two of jalapeno sauce, sriracha, or Tabasco
- Sour cream to taste (optional)
- More chopped cilantro
What To Do:
- Sauté onion & celery in olive oil for several minutes until tender
- Add roots, broth and cilantro
- Bring to a boil, then cover and simmer until very tender
- When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
- Top with some sour cream and extra cilantro if you want
Easy, flavorful, and customizable!
- 1 can beans (I like kidney)
- 1 can other beans (I like wax)
- 1 can other other beans (or quartered artichoke hearts)
- 4 chopped green onions
- 2 pressed garlic cloves
- 2 diced stalks celery (I’ve substituted yellow bell pepper before and it was good)
- 1/4 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup white/golden balsamic (or white wine if you must)
- 1 tablespoon honey or sugar
- 1/4 teaspoon pepper of some kind (cayenne is a general favorite, but I usually go for smoked paprika)
Just stir it all together, put it in an air-tight container and refrigerate at least over night, turning the container over at least once. You can also keep it in a covered bowl and stir it occasionally.
If you’re in a hurry, use 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in place of the garlic & onions. That you can serve right away with so much digestive, uh, discomfort.
Can it be pilaf without the orzo? I really don’t know the rules. I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked. The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!
- 8 ounces rice shell pasta
- 1 cup wild rice
- 3 tablespoons butter/margarine/oil
- 1 small onion, finely chopped
- 1 medium celery stalk, finely chopped
- 1/2 pound sliced mushrooms
- 1/2 pound sliced summer squash
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon fresh ground pepper
- 1/2 teaspoon sea lettuce flakes
What I Did:
- Cook the wild rice & rice pasta as directed on the packages
- In a large skillet on medium heat, melt the butter/margarine/oil
- Add the onion and celery, cook until tender (10 minutes?)
- Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
- Preheat the oven to 350F.
- Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
- Cover and bake for 30 minutes.
Delicious! I will definitely be making this again!
I really, really don’t want to be coming down with a cold. I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.
- 1 celery stalk, finely sliced
- 1 fennel stalk, finely sliced
- 1 medium carrot, finely sliced
- 1/3 medium onion
- 2 garlic cloves, minced
- 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
- 1/4 cup red quinoa
- 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
- 1 1/2 teaspoons fresh grated ginger
- 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
- 1 teaspoon sea lettuce flakes
Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes. Add everything else and bring to a boil. Turn down the heat and simmer for 20 minutes.
Mmm… it’s good and it FEELS good!
This hot & sour sauce actually isn’t terribly hot or sour. You can add a tablespoon of jalapeno sauce and a tablespoon of rice vinegar for an extra kick, but I suggest trying it as is first. It’s delicious!
- 1 cup chicken or vegetable broth
- 5 tablespoons soy or tamari sauce
- 1 1/2 tablespoons worchestershire sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon powdered ginger or 2 1/2 tablespoons fresh grated ginger
- 2 tablespoons minced garlic
- 1 teaspoon jalapeno sauce
- 1 tablespoon lemon juice
Just whisk it all together and marinate your veggies in it.
Veggies I used:
- 3 sliced carrots
- 4 sliced celery sticks
- 1/2 roughly chopped onion
- 1 small head broccoli, separated into small florets
8 oz of sliced mushrooms would have made this dish divine!
What I did:
- Stir fry until level of desired doneness is achieved.
- After the veggies were done, I stir fried up four cubed chicken breasts. It was a lot, but M and I were hungry from our afternoon of gardening.
- Serve over rice.
I made a salad to share with M. I personally like to make a huge salad all at once and keep it in the fridge for random snacking.
I went for it.
- One head romaine lettuce
- One head butter leaf lettuce
- Two grated carrots
- One grated beet
- 1/3 head of cauliflower, split into small florets
- Two stalks of celery, thinly sliced
What I did:
- Wash the lettuce THOROUGHLY. A friend of mine recently stated that she suspects the real meaning of the word “organic” is “here, you wash the dirt off!” It’s kind of true. Leafy veggies are especially prone to being rather dirty. And dirt adds an unpleasant texture to most meals.
- Chop, shred, and rip veggies.
- Toss in a huge bowl.
I ate mine with my home made Italian dressing, chopped chicken breast, and home made croutons (a sliced hard boiled egg and a little shredded cheese would have made it PERFECT). M ate his with a blueberry pomegranate vinaigrette.
The romaine and butter leaf were the perfect pairing of opposites.