Braised Celery
As stated by Alton Brown, it’s time to take celery off your snack tray and move it to center plate! This dish is worth trying as it not only uses up any extra celery stalks you might have, but it’s tasty, healthy and is a nice side dish for rich food.
INGREDIENTS
• 8 stalks celery, rinsed and trimmed, leaves chopped and reserved
• 1 tablespoon unsalted butter
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1/2 cup good quality beef stock or broth
DIRECTIONS
Peel any of the fibrous outer stalks of celery (this is a must) with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch sauté pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
Other Celery Ideas:
Raita: Whisk Greek yogurt with a bit of sugar, ground cumin, dry mustard and salt. Stir in chopped celery and handful of mint leaves. Serve with pita bread triangles.
Mussels: Sauté chopped celery and leaves and onions (and fennel, if you like) in butter; add a drop of white wine, and steam mussels until they open. Serve with toasted baguette.
Pasta: Render some bacon in oil; remove bacon and cook chopped celery. Toss with orechiette, chopped celery leaves and more oil if necessary. Top with grated Parmesan cheese.
Salsa: Finely chop lots of celery, cilantro, red onion, tomato and green chilies. Season with salt and pepper. Toss with fresh lime juice and olive oil. Serve with toasted pita chips or tortilla chips.
Slaw: Equal party of celery, apple and fennel or jicama. Use food processer to chop or finely slice or julienne. Toss with good quality olive oil, lemon juice and a pinch of sugar.
Salad: Chop a handful of peeled and cooked shrimp. Combine with mayo, lots of chopped celery (and leaves, too), mustard and red onion. Serve on pita bread or long potato roll.
Looking for a Middle Eastern flair? This Food Network lamb and yellow wax bean recipe pairs well with Bobby Flays couscous and currant recipe (below) and the spice rub is perfect!
INGREDIENTS
• 1 pound fresh yellow or green beans
• 1 small shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 a lemon, juiced
• 2 tablespoons pine nuts, toasted
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon freshly ground cloves
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 8 loin lamb chops
DIRECTIONS
Preheat the oven to 325 degrees F.
Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Couscous with Currants, Almonds and Parsley:
Ingredients: 2 cups instant couscous, 1/4 cup currants, 1/4 cup sliced almonds (toasted), 1/4 chopped flat-leaf parsley, salt and freshly ground black pepper
Directions: Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
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These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make these kid friendly pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. Courtesy of EatingWell.com.
INGREDIENTS
• 1 1/2 cups chopped broccoli florets
• 1 1/2 cups fresh corn kernels (about 3 ears-cooked and cut off)
• 1 cup shredded part-skim mozzarella cheese
• 2/3 cup part-skim ricotta cheese
• 4 scallions, scapes or green onions, thinly sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• All-purpose flour for dusting
• 20 ounces prepared whole-wheat pizza dough, thawed if frozen
• 2 teaspoons canola oil
DIRECTIONS
Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-24 22:24:102013-06-24 22:24:10Broccoli and Corn Calzones
Braised Celery
Braised Celery
As stated by Alton Brown, it’s time to take celery off your snack tray and move it to center plate! This dish is worth trying as it not only uses up any extra celery stalks you might have, but it’s tasty, healthy and is a nice side dish for rich food.
INGREDIENTS
• 8 stalks celery, rinsed and trimmed, leaves chopped and reserved
• 1 tablespoon unsalted butter
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1/2 cup good quality beef stock or broth
DIRECTIONS
Peel any of the fibrous outer stalks of celery (this is a must) with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch sauté pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
Other Celery Ideas:
Raita: Whisk Greek yogurt with a bit of sugar, ground cumin, dry mustard and salt. Stir in chopped celery and handful of mint leaves. Serve with pita bread triangles.
Mussels: Sauté chopped celery and leaves and onions (and fennel, if you like) in butter; add a drop of white wine, and steam mussels until they open. Serve with toasted baguette.
Pasta: Render some bacon in oil; remove bacon and cook chopped celery. Toss with orechiette, chopped celery leaves and more oil if necessary. Top with grated Parmesan cheese.
Salsa: Finely chop lots of celery, cilantro, red onion, tomato and green chilies. Season with salt and pepper. Toss with fresh lime juice and olive oil. Serve with toasted pita chips or tortilla chips.
Slaw: Equal party of celery, apple and fennel or jicama. Use food processer to chop or finely slice or julienne. Toss with good quality olive oil, lemon juice and a pinch of sugar.
Salad: Chop a handful of peeled and cooked shrimp. Combine with mayo, lots of chopped celery (and leaves, too), mustard and red onion. Serve on pita bread or long potato roll.
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Spice Rubbed Lamb Chops with Yellow Wax Beans
Spice Rubbed Lamb Chops with Yellow Wax Beans
Looking for a Middle Eastern flair? This Food Network lamb and yellow wax bean recipe pairs well with Bobby Flays couscous and currant recipe (below) and the spice rub is perfect!
INGREDIENTS
• 1 pound fresh yellow or green beans
• 1 small shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 a lemon, juiced
• 2 tablespoons pine nuts, toasted
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon freshly ground cloves
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 8 loin lamb chops
DIRECTIONS
Preheat the oven to 325 degrees F.
Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Couscous with Currants, Almonds and Parsley:
Ingredients: 2 cups instant couscous, 1/4 cup currants, 1/4 cup sliced almonds (toasted), 1/4 chopped flat-leaf parsley, salt and freshly ground black pepper
Directions: Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
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Broccoli and Corn Calzones
Broccoli and Corn Calzones
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make these kid friendly pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. Courtesy of EatingWell.com.
INGREDIENTS
• 1 1/2 cups chopped broccoli florets
• 1 1/2 cups fresh corn kernels (about 3 ears-cooked and cut off)
• 1 cup shredded part-skim mozzarella cheese
• 2/3 cup part-skim ricotta cheese
• 4 scallions, scapes or green onions, thinly sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• All-purpose flour for dusting
• 20 ounces prepared whole-wheat pizza dough, thawed if frozen
• 2 teaspoons canola oil
DIRECTIONS
Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.
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