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Posts Tagged ‘celery’

by Caitlin Saniga

Shaved fennel, cucumber and celery with shallots and dill

This salad packs in lots of crisp flavors and crunchy textures — and I’m in awe of its aesthetics. To me, dill is one of the most beautiful herbs, and here, it acts as the crown jewel to an array of gorgeous green and purple vegetables. And don’t worry — it tastes as lovely as it looks!

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by Caitlin Saniga

Feta-dill chicken salad in pita pockets

Faithful, long-time blog readers may recall a certain $6 Snack post I wrote that featured hummus from Aladdin’s in Akron, Ohio. Hummus is my favorite appetizer to order whenever I’m home and in the Aladdin’s neighborhood. But the chicken salad pocket is my favorite entree. It has a distinctly Mediterranean taste to it — from what I guess to be feta, lemon and tahini. Toasted almonds are nice touch, too. Here’s my attempt at recreating the chicken salad, and I think it’s a close match.

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by Caitlin Saniga

Peanut noodles with celery leaves

This was a fantastic recipe — simple, fast and super-flavorful. One note: When shopping for celery, look for bunches with dark green leaves. Pale or bright green leaves can be bitter.

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by Caitlin Saniga

Wild rice salad with celery and walnut dressing

This salad gave me a great excuse to buy an ingredient I’ve been eying curiously for months: walnut oil. A great source of omega (3, 6 and 9!) fatty acids, walnut oil can usually be found in the olive oil section at the grocery store. I can definitely foresee doing some creative experiments with the oil later, but for this dish it provided a nice, Earthy undertone for the otherwise tart dressing.

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by Caitlin Saniga

Oh, what to do with extra bourbon other than take shots?

  • 2 tablespoons olive oil
  • 1/4 cup light soy sauce
  • 2 tablespoons rice vinegar or red wine vinegar
  • 2 tablespoons good bourbon whiskey
  • 2 tablespoons brown sugar
  • 1 green onion, washed and cut into thirds
  • 2 slices peeled ginger
  • 2 cloves garlic, crushed
  • 1 1/2 pounds chicken breast, chopped into bite-size pieces
  • 4 carrots, chopped
  • 3 stalks celery, chopped
  • 4 cups prepared white rice

In a gallon-size zip-top bag, combine the soy sauce, vinegar, whiskey, brown sugar, green onion, ginger and garlic. Seal the bag, and use your hands to squeeze the mixture. Add the chicken and vegetables, seal the bag, and let marinate in the refrigerator overnight.

Preheat the oven to 350 degrees. Add the chicken, vegetables and marinade to a glass baking dish, and bake, uncovered, for 25 minutes or until the chicken is cooked all the way through.

Serve warm over the rice with any remaining juices.

Makes 4 servings.

Recipe adapted from: About.com

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by Caitlin Saniga

This recipe makes a dozen small meatloaves. If your dog can’t make it through that many in a week, it’s a good idea to store the extras in the freezer. When I served these to my dog, I’d pop a completely thawed pupcake in the microwave for about 20 seconds and then mash it up with a fork before serving it in his dish. That way he couldn’t gulp it down all at once.

In my family, a dog’s birthday is cause for celebration. Mom used to make our dog a bone-shaped meatloaf for his birthday every year, and us kids would stand around in awe as he would inhale his birthday snack in seconds.

  • 1 1/2 pounds lean ground beef
  • 4 stalks celery, chopped
  • 5 carrots, grated
  • 1 sweet potato, peeled and grated
  • 2 medium potatoes, peeled and grated
  • 2 eggs
  • 1 cup prepared brown rice
  • 1 cup regular rolled oats
  • 1 6-ounce can tomato paste

Preheat the oven to 350 degrees. Lightly oil the cups of a 12-slot muffin pan.

Knead together all of the ingredients in a large mixing bowl. Divide the meat mixture into 12 clumps, rolling each into a bowl and pressing each into a cup on the muffin pan. The clumps should fill the cups and be rounded on top, like cupcakes.

Cover the pan in foil and bake for 25-35 minutes, or until a thermometer inserted into the center of a the loaves registers 175 degrees.

Allow the loaves to cool before serving. These pupcakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.

Makes 12.

Recipe adapted from: AllRecipes.com

I recently marked one year since I adopted my dog, Sage. I’ll probably never know what his actual birthday is because the adoption agency where I found him had very limited records. If you ask me, I’ll say this was his second birthday. And it’s been one heck of a year since I brought him into my home. It’s been awesome to see him grow and mature from a skinny, skittish puppy into a happy, playful dog. For his birthday week, I made him a batch of pupcakes and handed out the extras to my friends who have dogs. There were no complaints! Even from the few friends who dared to try a bite themselves!

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by Caitlin Saniga

I served this salad alongside some crispy sesame-encrusted chicken tenders*, but this recipe would also go nicely with barbecue foods or burgers.

  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • 4 medium bell peppers (1 red, 1 orange, 1 yellow, 1 green), stemmed, seeded and thinly sliced lengthwise
  • 1 celery stalk, halved crosswise and thinly sliced lengthwise
  • 1/4 teaspoon chopped fresh thyme leaves

In a large bowl, whisk together the vinegar, mustard and oil; season with salt and pepper. Add the bell peppers, celery and thyme; toss to combine. Season to taste with salt and pepper.

Makes 4 servings.

Recipe adapted from: Everyday Food

Photo: Caitlin Saniga

*Recipe for sesame-encrusted baked chicken tenders

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by Caitlin Saniga

This potato salad has nice, simple flavors. It's definitely a classic, and I see plenty of opportunities to add ingredients. Maybe not all at once, but I think these would make good additions to an already nice potato salad: sliced deviled egg, crispy crumbled bacon, diced green pepper or chopped green apple.

  •  1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 4 celery stalks, halved lengthwise and thinly sliced
  • 2 scallions, thinly sliced
  • salt and pepper

Set a steamer basket in a large saucepan. Fill with enough water to come just below the basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.

Meanwhile, in a large bowl, whisk together oil, mustard and vinegar. Add celery, scallions and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

Makes 8 side-dish servings.

Recipe adapted from: MarthaStewart.com

Photo: Caitlin Saniga

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by Sarah Steimer

Caitlin and I made this a lot when we lived together... one of the great recipes to come from her Crock Pot cookbook. I tweak it a little each time I make it.

I realize this is late a month late, as “Crock of…” ran in March. But I moved and didn’t have time to finish up the guide! Better late than never, right?

  •  1 pound ground chuck
  • 1 small onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1 or 2 jalapenos, diced thin
  • 1 red or green pepper, diced
  • 2 stalks of celery, diced
  • chili powder, to taste
  • cumin, to taste
  • cinnamon, to taste

Cook the meat in a skillet until browned. Drain the grease and add onions. Cook until onions begin to appear translucent. Combine all ingredients in a slower cooker and cook on high for 5-7 hours.*

Makes as many servings as you can eat.

*Keep an eye on your slow cooker. Each one is unique and may not need to cook for as long or perhaps not on a high setting. Your chili should not get dry or pasty in consistency.

Recipe adapted from: Rival CrockPot — Slow Cooker Recipes cookbook

Photo: Sarah Steimer

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Caitlin Saniga

If you plan to keep this salad in the fridge for a few days, hold off on adding the pecans until serving time. This makes a great lunch.

  • 2 large sweet potatoes (about 1/14 pounds)
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large celery stalks, coarsely chopped (about 3/4 cup)
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup coarsely chopped fresh pineapple
  • 1/4 cup pecans, toasted and coarsely chopped
  • 1 small green onion, thinly sliced (about 2 tablespoons)
  • chopped chives, for garnish

Using a fork, prick the sweet potatoes in several places. Microwave them on high about 8 minutes, or until tender, turning over midway through cooking. Cool the potatoes until easy to handle. Peel off the skin and cut in chunks.

Meanwhile, in a large bowl, mix the mayonnaise, mustard, salt, and pepper until blended.

Add the sweet potato chunks, celery, red pepper, pineapple, pecans and green onion to the mayonnaise mixture. Toss gently until evenly coated. Sprinkle with chopped chives.

Makes 4 servings.

Recipe: The Oprah Magazine Cookbook

Photo: Caitlin Saniga

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