Tag: celery (Page 1 of 1)
Clam ChowderFebruary 11th, 2017 in Hot Soups, Soups by Julia Volhina
This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.
It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.
As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.
Don’t skip on bacon, it gives the chowder that distinctive smoky taste.
Raw Vegetables and Chicken Salad with FetaMarch 14th, 2015 in Salads by Julia Volhina
This salad is more advanced version evolved from Raw Vegetable Salad with Feta.
I added few ingredients: kale, celery, zucchini, corn, olives, mushrooms and a protein source, boiled chicken, to make things a bit more interesting.
I take this salad ingredients with me and slice them up at work for a healthy lunch. It only takes few minutes to do.
By the way, if you boil chicken right before making the salad, make sure you let it cool down to room temperature first.
Walnut Cranberry Chicken SaladSeptember 27th, 2014 in Salads by Julia Volhina
This is a recipe for chicken salad made with crunchy walnuts and celery, dried cranberries and dressed with mayo.
It is pretty easy to do. All you need to do is to boil and dice chicken, slice celery and add rest of ingredients together.
This salad can be served as it is or on a bed of lettuce leaves as a salad entree. It also can be wrapped in a tortilla or served in a bread sandwich.
How to Make Vegetable BrothSeptember 28th, 2013 in Tips, Advices & How-to by Julia Volhina
Making vegetable broth isn’t such a hard thing to do: get bunch of roots and vegetables, stick them all in a pot and in about 1-1.5h you will get a vegetable broth to use for a soup or another dish which you know what it is made of (unlike a canned one).
Good thing about making vegetable broth yourself is that you can use vegetables left over from other dishes: stems from greens (parsley or dill), stem from white cabbage or stem and leaves from cauliflower, greens from leeks, etc – bits and pieces that you wouldn’t have any use for otherwise.
You can boil fresh vegetables just fine, however the method with roasting vegetables first produce more tasting and colorful broth. If you are looking to get more colorful broth keep inner clean brown layer of onion shell on, using more carrot will help too.
Chicken and Celery Salad SandwichFebruary 23rd, 2013 in Chicken, Main Dishes, Salads by Julia Volhina
Mussels Steamed with Vegetables in White WineFebruary 11th, 2012 in Fish, Main Dishes by Julia Volhina
This not complicated recipe is my first attempt to cook mussels. They turned out juicy and light. Thanks to Hans-Peter and his cooking lessons 🙂
Vegetables cooked this way, with wine and mussels juices, taste great as well as mussels themselves, serve them all together!
By the way, 1lb-1.5lb of mussels per serving sounds about right, this way amount of ingredients listed in this recipe is enough to feed 2-3 people.
Chicken Salad with Celery and GrapesAugust 7th, 2010 in Salads by Julia Volhina
I never tried fresh celery stems before we got to US. I was more familiar with celery root – it is largely used to prepare soups and stew or even salads of European cousines, but I can’t say eating stem parts of it is as popular in Europe as in US.
According to wikipedia, celery is a source of good low-calorie dietary fibre, which makes it not only tasty (btw I found taste of it fascinating) and also healthy.
Saying all of that, here comes the nice salad recipe for fresh celery stems and boiled white chicken meat; grapes give it a little kick in flavor, as well as almonds. Hope you will like it.