For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Cut
celery
hearts
and
carrots in matchstick pieces. Melt butter in a large, heavy skillet or saucepan.
Add celery and carrots.
Stir
to\tcombine
and
coat
with
butter.
Add chicken broth,
salt
and
pepper.\tCover and cook over medium heat about 20 to 25 minutes or until vegetables can be pierced with a\tfork. Carefully
turn
celery hearts and carrots once during cooking. Remove
vegetables to a warm serving platter. Sprinkle with parsley.
Serves 2.
Cook chicken with celery and carrots in a big pot.
Remove celery and carrots.
Remove chicken from broth.
Add soup; season to taste.
Take meat off bone, put back in broth.
Tear tortillas into small pieces, add to broth at a full boil.
Cook for 15 minutes, without stirring, at a steady simmer.
Serve with vegetables.
Heat olive oil and garlic; do not brown!
Add sausage, remove when cooked.
To pan juices, add onion, celery and carrots.
Saute until softened (not mushy).
Put aside with sausage.
Saute cubed zucchini (first wash with vegetable brush, but do not skin). Zucchini should be crisp.
Add ingredients from bowl.
Add
cream, wine or vermouth (to taste, about 3 tablespoons), tomato paste (about 1 tablespoon) and spices.
Simmer 15 minutes.
Add cooked pasta and cheese to taste.
Spray roaster with Pam.
Fill with potatoes and carrots.
Mix couple of sticks of melted butter with as much onion and pepper as you like. (I use couple tablespoons of onion and 1 cup of green peppers.)
Mix with butter and pour over carrots and potatoes. Bake 2 hours at 350\u00b0.
Don't peek.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
sautee onions in oil until they soften, and then mix in the spices.
Add tomatoes, then chicken, then the frozen peas and carrots.
put them in the oven on medium heat for 1 1/2 - 2 hours.
Cook peas as directed on package, except cook with celery and onions.
Drain.
Stir in margarine and salt.
he butter until hot and saute the mushrooms, celery and carrots until tender.
Cut the chicken into thin slices across the grain.
Heat the oil in a wok swirling it around till its really hot.Add the nuts stirring until they start to brown .
Add the chicken and stir fry until nearly cooked thru.
Add the celery and spring onions and continue stirring well in the wok.
Add the yellow stir fry paste and season with salt and pepper. Toss lightly to cover the chicken and vegetables with the paste.
Serve at once over plain steamed rice. Garnish with celery leaves.
ing back to a boil and simmer for about 10 mins
Combine chicken, lemon zest, oregano and 1 tbsp oil. Season. Set aside to marinate.
Meanwhile, combine lemon segments, sliced celery, celery leaves, olives, parsley and remaining olive oil. Season.
Preheat grill. Thread chicken onto small skewers. Cook for 6-8 mins, turning, until browned and cooked through. Drizzle with lemon juice and serve with salad and pitas.
l to pan. Cook onion and celery, stirring, until onion is soft
baking soda, baking powder, cinnamon and ginger. Set aside. (This can
irloin, breadcrumbs, half the onion and mustard, season to taste. Knead
side. Add remaining oil and sweat onion and garlic for 5-7
Drain tofu well and cut into small, 1/2 inch cubes.
Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
Add Soy sauce toward end of frying.
Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
Add frozen peas & carrots and stir.
Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
Wait 10 minutes and then stir well to combine.
Serve with tofu and chopped pecans, either on the side or mixed together.
ut steady simmer.
Cover and cook until the barley is
eason chicken with salt and pepper.
Add to skillet and cook until
sh (smaller and deeper, the better). Spray lightly with Pam-like