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Fast & Easy Dinner: Creamy Barley Salad With Apples

partysugar — Thu, 24 Sep 2009 07:50:02 -0700

Looking for a simple way to bulk up the nutrients of dinner salads? Add a whole grain like barley. According to FitSugar, consuming barley could lead to lower cholesterol levels.

Although she recommends using hulled barley, this recipe calls for pearled barley. After it's cooked, the hearty grain is tossed with cooling yogurt, crisp apples, and crunchy celery.

The entire mixture is served on a bed of arugula, making for a salad that is filling, healthy, and delicious. To check out the recipe, read more.

Creamy Barley Salad With Apples
From Real Simple

Ingredients

1/2 cup pearled barley
kosher salt and pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, cut into 1/2-inch pieces
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

Directions

In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the celery, apple, cooled barley, and mint (if using). Toss to combine.
Divide the arugula among bowls. Top with the barley salad.

Serves 4.

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'Wich of the Week: Goat Cheese With Avocado and Celery

YumSugar — Wed, 22 Jul 2009 14:30:47 -0700

After enjoying my fair share of sandwiches at 'Wichcraft, I brought the yumminess home by whipping up one of the recipes from Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook. Inspired by a salad popular in Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, it's not on 'Wichcraft's menu, and I was intrigued by the use of celery in a sandwich. See how it turned out and get the easy recipe.

Name That Dish!

partysugar — Tue, 21 Apr 2009 16:15:49 -0700

After enjoying shaved celery salad, you could use the leftover celery to make the after-school snack seen below. Do you know what it's called?

Shave Your Celery Salad

YumSugar — Mon, 20 Apr 2009 16:15:31 -0700

It was a stunning weekend in San Francisco and the perfect weather for BBQ and a scrumptious salad. A dear friend - who happens to be a chef! - taught me how to make one of his favorite simple salads: a shaved celery salad.

If you've never shaved celery, don't get intimidated; it's easy. Using a regular potato peeler, remove and discard the outside stringiness. Then use the inner shavings as the base for the salad.

The crisp celery complements the creamy Gorgonzola, sweet dates, and crunchy, candied walnuts. All of the ingredients can be prepped far in advance and quickly assembled just before serving. To shave your own celery and get started on this elegant, yet effortless salad, read more.

Shaved Celery Salad With Candied Walnuts, Gorzonola Cheese, Dates and Balasmic Vinaigrette
From Chef Taylor Quimby of Rubicon Estate Winery

Ingredients

Candied Walnuts
1/2 cup water
1/2 cup sugar
1/2 cup walnuts
Balsamic Vinaigrette
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
2 tsp Dijon mustard
1 shallot, finely chopped
1/2 tsp salt
Salad
1 bunch of celery, cleaned, peeled and sliced
Leaves from inner celery heart
12-15 dates, pitted and julienned
8 ounces Gorgonzola Cheese, crumbled

Directions

For the candied walnuts, combine water and sugar in a saucepot. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Add the walnuts and poach for 8-10 minutes. Drain well. Place the poached walnuts on an oiled or silicon lined sheet pan in a single layer and bake for 15 - 20 minutes at 300°F until golden brown and crunchy.
For the dressing, add shallots, Dijon mustard and balsamic vinegar to bowl and gently whisk. Slowly whisk in oil olive and salt until combined. Set aside.
Shave the outer layer of the cleaned celery and chop at an angle into 1/4 inch strips.
Pick the leaves from the celery heart. Set aside.
Toss the chopped celery in the dressing and arrange on a plate. Toss the celery heart leaves in any remaining dressing to lightly coat.
Top with dates, candied walnuts, Gorgonzola cheese and celery heart leaves.

Serves 4.

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Reader Recipe: Chicken Salad in Celery Ribs

YumSugar — Tue, 18 Nov 2008 15:00:08 -0800

Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app - mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more.

Submitted by TeamSugar member Jenious

Chicken Salad with Peas in Celery Ribs
Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.

Easy to make, can be made ahead and assembled upon arrival or the day of the event. Adjust to your preferences by swapping herbs like dried Italian herbs or dill. Depending on desired consistency you can also adjust the amounts of chicken, mayo, and cream cheese. A toothpick in each helps guests serve themselves. Pulse in a food processor prior to adding peas and, talk about easy! I double the recipe since it's always a hit at gatherings.

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

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Chestnut Stuffing Two Ways - Beginner and Expert

YumSugar — Wed, 05 Nov 2008 03:00:19 -0800

There are few things that can top stuffing as my comfort food of choice around this time of year. Is there anything more blissful than eating the chewy, savory goodness, warm and right out of the oven?

Dressing made with chestnuts is a tradition that remains popular in certain parts of New England, as the nuts impart rich, roasted flavor and starchy body. Chestnuts are also in season during the Fall, so they make the perfect accent to this timely side dish. To see both a basic and a slightly more challenging recipe, read more.

Beginner Chestnut Stuffing
From Every Day With Rachael Ray

Ingredients

1 pound bulk pork sausage
1 onion, chopped
3 ribs celery, finely chopped
2 carrots, finely chopped
2 Granny Smith apples, cored and chopped
One 1-pound bag herb stuffing mix
8 ounces jarred roasted chestnuts, coarsely chopped (about 1 1/3 cups)
1 cup walnut pieces (4 ounces), toasted
2 cups chicken broth
Salt and pepper

Directions

Preheat the oven to 350º. In a large, deep skillet over medium-high heat, cook the sausage, breaking it into bits with a wooden spoon, until browned, about 10 minutes. Add the onion, celery, carrots and apples and cook over high heat, stirring frequently, until soft, about 10 minutes.
In a large bowl, combine the stuffing mix with the chestnuts, walnuts and sausage mixture. Add the chicken broth and combine thoroughly. Season to taste with salt and pepper.
Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.

Serves 12.

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Expert Chestnut Stuffing
From Martha Stewart Living

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Ingredients

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 rib celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or low-sodium store-bought chicken stock
1 tablespoon coarse salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Directions

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Serves 10 to 12.

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Wintery Side: Leafy Green Salad

partysugar — Sat, 24 Nov 2007 04:18:39 -0800

A large bowl filled with leafy green salad is a great way to brighten up a drab dining table. Celery and apple add crunch, while shaved parmesan gives a smooth and salty bite. The classic cider shallot vinaigrette is mild, making this salad good for a potluck or holiday dinner. It pairs with a variety of things from hearty lasagna to oysters to steak and potatoes. Get the versatile recipe now, read more

Winter Green Salad
From Bobby Flay

1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Combine greens, celery, apples, and cheese in a large bowl.
Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper.
Toss the salad ingredients with some of the vinaigrette.

Serves 4.

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What Would You Make?

partysugar — Wed, 21 Nov 2007 07:17:19 -0800

Here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have leftover turkey breast from Sunday's dinner, a bag full of dried cranberries, and a couple stalks of fresh celery. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by finely chopping the celery. Next I would chop a little bit of apple and red onion - two ingredients that happen to be sitting in my fridge.
I would then chunk the leftover turkey breast.
Next I would mix the turkey with the chopped vegetables, the dried cranberry, a few tablespoons of mayonnaise, salt, and pepper.
I would spread this mixture between two slices of cut, white sandwich bread. Next I would grate extra sharp cheddar cheese on top of the turkey salad.
I would heat my panini grill and then cook the sandwich in the panini maker until the bread is toasted and the cheese has melted.
Finally, I would slice it into triangles, call it a turkey melt, and serve with a dill pickle and cold beer. This sounds so good, I may actually have to make it!

Source, Source, Source

Lions, & Tigers & Bears, Yum! Yum!

partysugar — Tue, 04 Sep 2007 15:48:31 -0700

Whenever my mom went grocery shopping, she would treat me to a box of Barnum's Animal Crackers. Even though they were called crackers, I considered them more of a cookie and would save them to enjoy after lunch, or as a reward for making it through a long day of school. They're great plain, but in a few steps, you can also have a delicious after school snack. Crunchy celery is filled with creamy peanut butter and topped with the crackers. If your child has an allergy to peanuts, substitute cream cheese for the peanut butter. It's so simple that older children can help make and serve it to their younger siblings. To take a look at the recipe, read more

Animal Cracker After School Snack
From Kraft Foods

3 tablespoons creamy peanut butter
3 celery stalks (6 inch)
12 animal crackers
1/4 cup crushed graham cracker crumbs

Spread peanut butter evenly into hollow part of celery stalks.
Stand 4 of the animal crackers in peanut butter in each stalk.
Sprinkle evenly with graham crumbs to resemble dirt.

Serves 3 (1 celery stalk each).

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Soup's On: Celery Root Soup With Bacon and Apple

partysugar — Thu, 15 Nov 2007 11:43:33 -0800

Creating a vegetarian Thanksgiving menu got me thinking about celery-root soups. Celery root, also known as celeriac, is a vegetable I hadn't cooked with before. However I'm always adventurous in the kitchen, so I adapted a recipe that highlights the knobby vegetable. The end result was delicious and velvety, with a rich, celery flavor. The bacon permeates the puree with smokiness and the apple adds a necessary crunch. This would be an elegant start to Thanksgiving dinner or any other formal meal. To meet celery root and see how I made it, read more

Celery Root Soup With Bacon and Apple
Modified from Gourmet magazine

4 medium leeks, white and pale green parts only
4 bacon slices
1 tbsp. olive oil
1 1/2 lb. celery root, peeled with a knife and cut into 1/2-inch pieces
1/3 cup vermouth
4 3/4 cups reduced-sodium chicken broth
1 Granny Smith apple
3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
1/3 cup inner-celery leaves
1 tsp. salt
1/4 tsp. black pepper
1/2 cup half-and-half

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.

Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.

Pour off all but 2 tsp. fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes.

Add celery root and cook, stirring, 2 minutes.

Add vermouth and cook sizzling, for 3 minutes.

Add broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.

While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. If soup is too thick, thin with 1/2 to 3/4 cup water. Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm.

Season with salt, then divide among 4 bowls, and top with apple-celery mixture and coarsely crumbled bacon.

Serves 6.

Make ahead: Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, then add half-and-half and cook until heated through. Cool bacon completely, then chill, wrapped in paper towels in a sealed plastic bag. Recrisp in a preheated 300°F oven 6 to 8 minutes, or wrap in a paper towel and recrisp in a microwave 30 seconds to 1 minute. Prepare apple-celery mixture while reheating soup and recrisping bacon.

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