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Posts Tagged ‘Celery’

My cousin Becky is a whiz in the kitchen, and she makes the most incredible cakes! If she lived here in DC I’d recommend her to everyone I know. I unfortunately did not inherit her baking skills, even though I’ve had success with some of her recipes including her easy cake cookies. It’s her recipe for buffalo chicken dip that has been quite the hit for me at more than one party. It takes only a few minutes to make, and it is so delicious!

  • 1 brick cream cheese
  • 1/2 cup ranch or blue cheese dressing
  • 1/3 cup Frank’s red hot
  • 1/2 cup shredded cheddar cheese
  • 1 large can chunk white meat chicken, drained

Mix it all up (use a hand mixer if you don’t like chunks of chicken), then spread into a baking dish and heat it for about 10 minutes at 400 degrees. It’s great with tortilla chips, but also really good with celery sticks.

Below is a picture of me with the table of goodies for the party I threw for my husband’s 27th birthday in January. I’ll be posting recipes for a few other things on the table soon! (The buffalo chicken dip is on the left.)

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I’m all about the one-dish dinners! The less pots I have to clean, the better 🙂 Good Housekeeping had a great section in their January issue on multiple ways to make dinner in one pot. I tried two of them, and they were absolutely delicious! The recipes are posted below. (Please note on the Lentil Stew – I got stuck at work and the crockpot cooked for three hours longer than I had planned, making the stew a little overcooked. My friend Amy suggested hooking the crockpot up to a light timer, so it shuts off right when you want it to. Great idea! That’s what I’ll be doing next time.)

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Indian Cauliflower Curry Stew

  • 1 tbs. EVOO
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 1/2 cups brown rice
  • 1 tbs. finely chopped peeled fresh ginger (I used powdered ginger instead)
  • 1 tbs. curry powder
  • Salt
  • 2 1/2 cups vegetable broth
  • 1 medium head cauliflower (2 lbs.), cut into small florets (4 1/2 cups)
  • 2 cans (15-19 oz. each) garbanzo beans (chickpeas), rinsed and drained
  • 1/2 cup loosely packed fresh cilantro leaves, chopped
  • 1/4 cup plain low-fat yogurt, plus additional for serving

In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10-12 minutes or until vegetables are lightly browned and tender, stirring frequently.

Meanwhile, prepare rice as label directs; keep warm.

Stir ginger, curry, and 3/4 tsp. salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15-20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.

To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 servings.

Lentil Stew With Butternut Squash

  • 2 large stalks celery, cut into 1/4-inch-thick slices
  • 1 large onion (12 oz.), chopped
  • 1 large butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch chunks (note – this will take a while!)
  • 1 bag (1 lb.) brown lentils (I couldn’t find them at the store, so I used green lentils and you’d never know the difference)
  • 4 cups water
  • 1 can (14-14.5 oz.) vegetable broth (1 3/4 cups)
  • 1/2 tsp. dried rosemary
  • Salt and pepper
  • 1 oz. Parmesan or Romano cheese, shaved with vegetable peeler
  • 1/4 cup loosely packed fresh parsley leaves, chopped

In 4 1/2-t0-6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.

To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes 8 servings.

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