Tag Archive | Celery

Recipe: Split Pea Soup – Stock Pot

Split Pea Soup

Split Pea Soup in a Stock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced

Instructions

Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.

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Recipe: Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

A delicious hearty and healthy dinner to enjoy on a Sunday night, or any night! Takes 2 hours and serves 6-8. This can also be made in the crock pot. See the bottom of this post for alternate directions.

Ingredients:

Roast:
2 1/2 lb Beef Chuck Pot Roast. trimmed of fat and cut into 1″ pieces
2 Tbs Vegetable Oil
3/4 c Water
1 Tbs Worcestershire Sauce
1 tsp Beef Bouillon
1 tsp Rosemary, dried
1 tsp Basil, dried
1/2 tsp Thyme, dried
1 lb Sweet Potatoes (or russet, or baby reds)
2 Carrots
2 Celery Stalks
1 Medium Onion (2 Tbs Dried Minced Onion)

Gravy:
1/2 c Water, cold
1/4 c Flour
1/8 tsp Pepper

Instructions:

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Heat oil in a dutch oven (or stock pot). Brown beef on all sides. While it’s browning, combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl. Once the beef has browned, pour off any fat. Pour the herb and spice mixture over the meat. Bring to a boil then let simmer, covered, for 1 hour stirring occasionally. Meanwhile, cut your carrots, celery, potatoes, and onion if you haven’t already done so. Once the hour is up, add vegetables to the pot and stir. Bring to a boil again then let simmer for 45 minutes to 1 hour. Mix the 1/2 c cold water, flour, and pepper together in a small bowl and set aside. Once the hour is up, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

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Crock Pot Instructions:

Layer diced vegetables in the bottom of the crock pot. Place diced meat on top of the vegetables. Combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl and mix. Pour mixture over the meat and vegetables. Cook on low all day (9-11 hours) or high half the day (4 1/2 – 5 1/2 hours). Once the pot roast is cooked, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

If you like my Sunday Dinner Sweet Potato Pot Roast, you’ll love my other recipes!

Recipe: Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie

This is one of those ultimate comfort foods! You can make this dish with turkey or chicken. I’ve used turkey this time and I’d almost forgotten how amazingly delicious this is. Make sure that you top it with a homemade crust!

Ingredients:

3 c Turkey, diced
¾ c Chopped Onion (3 tbs Dried Chopped Onion)
1 Carrot (cut ½” cubes)
2 Celery Stalks (cut ½” cubes)
2 oz. Green Peas (frozen)
1 Medium Potato (cut ½” cubes)
3 tbs Vegetable Oil
6 tbs Flour
4 tbs Butter
1 ½ c Half & Half
4 c Chicken Stock
1 Egg

Instructions:

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Dice the onion, carrot, celery, and potato into ½” cubes. Dice the turkey into ½” cubes. Heat oil in a large high sided skillet over medium heat. Sauté the vegetables. Add the turkey, season with salt and pepper, sauté. Once turkey is cooked, melt the butter in the pan and add the flour. Reduce heat to
low and stir until it’s all mixed. Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquids!), reduce heat to low. Simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount. Add ½ and ½, increase to moderate heat. Bring to simmer, once thickened add peas, and season with salt and pepper. Turn off heat hand remove from stove. Preheat the oven to 400` F. While preheating, let the filling cool and make the homemade crust! Put filling into 9×13 pan, cover with dough, brush dough with egg, bake at 400 degrees for 30 to 35 minutes (golden brown crust), cool for 20 minutes (under aluminum foil).

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Enjoy!

If you liked my turkey pot pie, you’ll love my other recipes!

*Thanks to my wonderful husband who helped take pictures of me rolling out the pie crust over the pot pie!

Recipe: Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

Serves 6, takes 1 hour

soup-nazi_320This soup was introduced to me through the much-loved TV show, Seinfeld, in the episode about the “Soup Nazi”. I had never had this famous soup before so when my husband asked for an Indian dish for dinner, I dove right in to try my hand at Mulligatawny. We were blown away by how great it turned out. While you could serve 6 people with this recipe, there were no leftovers at our house as my husband went back to eat 3 huge bowls of it! So, I give you, Mulligatawny…

Ingredients:

1/4 c Butter
2 Tbs Dried Minced Onion (1/2 c fresh onion, diced)
2 Stalks Celery, diced
2 Carrots, diced
5 tsp Flour
1 1/2 tsp Curry Paste
4 c Chicken Stock
1 Apple, shredded
1/2 c Jasmine Rice
1 Chicken Breast, cooked and shredded
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Dried Thyme
1/2 c Milk

Instructions:

Melt butter in a stock pot. Saute onion, celery, and carrot in butter. Add flour and curry paste. Mix well and cook about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, simmer for 30 minutes stirring occasionally. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 20 minutes stirring occasionally. Add milk and heat through, about 5 minutes. Enjoy!

Celery and Carrots Mulligatawny add broth Shredded Chicken Jasmine Rice

Shredded Apple Mulligatawny add everything else Mulligatawny Soup finished

If you like my mulligatawny, you’ll love my other recipes!

Recipe: Sausage Cheese Soup

Sausage Cheese Soup

Sausage Cheese Soup

Ingredients:

1 lb Sausage (ground or links)
2 c Carrot
2 Tbs Dried Minced Onion (1 small onion diced)
1/4 c Flour
1 3/4 c Chicken Stock (1-14oz. can)
1 1/2 c Milk
2 c Sharp Cheddar, shredded
2 c Provolone Cheese, shredded

Instructions:

If you are using sausage links, cook them first in large stockpot with some oil. Once they have cooked, dice them up and return them to the pot. If you are using ground sausage, lightly brown the sausage in a large stockpot with some oil.

Add carrot and onion to the sausage turning often. Cook until the carrot is tender. Add flour and toss to coat everything in flour. Cook about 1 minute. Add your chicken stock and milk, bring to a boil. Turn off the heat and add your cheese. Stir until the cheese is melted. Dish up and enjoy!

Sausage Cheese Soup Prep Sausage Sausage Cheese Soup Prep

If you like my sausage cheese soup, you’ll love my other recipes!

Recipe: Split Pea Soup – Stock Pot

Split Pea Soup in a Stock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced

Instructions

Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.

Recipe: Split Pea Soup – Crock Pot

Split Pea Soup in the Crock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, diced
1-2 C Celery, diced

Instructions

Put everything in the crock pot and cook on LOW for 6-8 hours. Remove the Ham Bone (if using) and cut ham off the bone. Great served up with saltine crackers.