celery

Quenching Celery Bites

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Quenching Celery Bites! Okay, how many of you get your daily allowance of water? I know, right! Well, I’m here to share with you some very good news. By eating certain fruits and vegetables, which carry a high water content, you can cut down the number of glasses you drink throughout the day. Take a tomato, for example. It’s 94% water. Strawberries are 92%. Celery contains 95% water. Are you getting the gist? And the best part is these foods are guilt-free. Plus, the added fiber fills your stomach so those midafternoon cravings don’t send you on a stomach-growling quest for junk food.

QUENCHING CELERY BITES

Ingredients:

One stalk of Celery

Instructions:

“Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp. When selecting celery, remember this rule of thumb: the darker the color, the stronger the flavor. Freshly chopped celery retains its nutrients much better than if you chop and store it even for a few hours. Steamed celery not only retains its flavor, but also most of its nutrients-up to 99%, in fact!”*

*Taken from Care2 article entitled, “11 Super Health Benefits in Just One Celery Stalk”.

Indian Couscous With Saffron

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Indian Couscous with Saffron! This side dish is wonderful to have with poultry instead of potatoes or stuffing. I like its versatility because it doesn’t weigh me down, but offers appealing flavor. You can add or subtract herbs and vegetables to your heart’s delight, choosing what you have on hand. I tend to serve it warm rather than cold. Others make a meal out it. Either way, it’s very economical as well as exotic.

INDIAN COUSCOUS WITH SAFFRON

Ingredients:

1 cup couscous

2 cups chicken broth

2 tablespoons olive oil

1 teaspoon parsley flakes

1/8 teaspoon turmeric

1/8 teaspoon paprika

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 stalk celery, diced

1 carrot, diced

1 tablespoon chives, snipped

1/4 cup pine nuts

2 tablespoons hot water

4 threads saffron

Instructions:

Dissolve saffron in hot water. Set aside. In a 2-quart pan, combine chicken broth, olive oil, parsley, turmeric, paprika, onion powder, garlic powder, celery, and carrots. Add saffron mixture. Bring to boil. Remove from heat. Stir in couscous. Cover and let stand until liquid is absorbed, about 10 minutes. Couscous will be tender. Fluff with fork. Add the snipped chives and pine nuts. Season to taste with sea salt and cracked black pepper. Serve warm.

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year.

GIDDYUP GAZPACHO

Ingredients:

4 large ripe tomatoes, chopped

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving.

Peanut Butter Chocolate Hummus

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Peanut Butter Chocolate Hummus! You don’t have to be vegan to appreciate the benefits of hummus, especially this version. It’s more like a reward than a punishment. The peanut-ty taste combined with dark chocolate makes it only a few steps removed from eating a candy bar. But that’s where the dippers come in handy to turn it into a healthy appetizer or afternoon snack. Think celery, gluten-free pretzels, and juicy apple slices. I couldn’t resist a dollop of hummus between two shortbread cookies. Graham crackers would work just as well. Think of the fun you’ll have coming up with more ways to “spread the joy”!

PEANUT BUTTER CHOCOLATE HUMMUS

Ingredients:

15-ounce chickpeas, drained and rinsed

1/4 cup natural peanut butter, creamy

1/4 cup pure maple syrup

3 tablespoons milk

2 tablespoons cocoa powder

2 teaspoons vanilla extract

Instructions:

Once chickpeas are drained and rinsed well, add to a food processor. Pulse to mix. Combine remaining ingredients: natural peanut butter, pure maple syrup, milk, cocoa powder, and vanilla extract. Blend together until hummus is smooth, scraping down the sides as needed. Transfer mixture to a covered dish. Refrigerate one hour. Serve with pretzel sticks, apple slices, shortbread cookies, and celery.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Lump Crabmeat Salad! Be pampered on a sunny porch or backyard patio with a light luncheon for two. Dining al fresco is especially popular with nature’s backdrop of fragrant flowers and tittering birdsong. These are what days are made of. If it’s a late afternoon gathering of light appetizers and spritzers, serve this lump crabmeat salad with crackers instead. Fresh fruit is always a good idea. Take advantage of warm weather and celebrate a party-like atmosphere.

LUMP CRABMEAT SALAD

Ingredients:

8 ounces wild caught lump crabmeat, cartilage removed

1 tablespoon Italian dressing mix

1 teaspoon lemon juice

1/3 cup mayonnaise

1 rib celery, diced

1/4 cup red pepper, diced

4 teaspoons chives, sliced

1 teaspoon tarragon leaves

1/8 teaspoon dry mustard

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 dash sriracha sauce

Red pepper, halved and membrane removed

Bibb lettuce leaves

Instructions:

Gently rinse crabmeat in a fine mesh strainer to remove any shell pieces or cartilage. Do not break up crab chunks. Transfer crabmeat to a medium bowl. Sprinkle with Italian seasoning mix. Toss to coat. Drizzle with lemon juice. Marinate in the refrigerator for 30 minutes. In another bowl, combine mayonnaise, diced celery, diced red pepper, sliced chives, tarragon leaves, dry mustard, garlic powder, celery seed, kosher salt, white pepper, and sriracha sauce. Mix well. Add the crabmeat mixture to the mayonnaise mixture, gently coating the lump crabmeat. Spoon the crabmeat into two hollowed out red pepper shells. Cover with plastic wrap. Refrigerate one hour. Arrange Bibb lettuce leaves on two saucers; place lump crabmeat salad on each plate. Serve chilled.

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? The Color of Food: Sensational Stuffing Balls! Two words: OMG, YUM! Seriously, this is the answer to a prayer when asked, “What is a good side dish to serve with meat?” Personally, I like the make-ahead option of having a bag of Stuffing Balls on hand in the freezer. I guess you could even serve them as an appetizer for your next gathering. They’re that tasty. As usual, you can opt out of the shortcut version provided here and make your own stuffing with 5 cups of cubed cornbread, wheat bread, or day-old white bread crumbs. You decide. Go crazy with garden herbs, diced apples, or skip the meat completely. I chose golf ball-size over baseball-size, but that’s totally up to you. After all, you’re the one who will reap the accolades.

SENSATIONAL STUFFING BALLS

Ingredients:

1/3 cup butter

1/4 cup yellow onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup parsley, chopped

1/4 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon poultry seasoning

1 egg, well beaten

1/4 cup chicken broth

12.5 ounce can cooked chicken breast, drained and flaked

6-ounce box chicken stuffing mix

Instructions:

Preheat oven to 375°. Line a baking sheet with foil that has been sprayed with nonstick oil. Set aside. In a large skillet, melt butter over medium-low heat. Do not scorch. Add chopped onion and celery. Sauté until soft. Add chopped parsley, black pepper, sea salt, poultry seasoning, beaten egg, chicken broth, flaked chicken, and dry stuffing mix. Stir well to combine. Shape into golf ball-size portions. Place stuffing balls on the prepared baking sheet. Bake for 20 minutes until set.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? The Daily Special: Kinky Red Cabbage Slaw! When you need a little color, a satisfying crunch, and an extra dose of vitamin K, look no further than red cabbage. Its robust, hearty flavor can be combined with spices that have you feeling like the Queen of Sheba or the King of Siam. Make a healthy choice today. Opt out for red cabbage. It may provide just the twist you need.

KINKY RED CABBAGE SLAW

Ingredients:

1/2 head red cabbage, shredded

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup olive oil

2 teaspoons celery seed

Sea salt and pepper to taste

1 tablespoon red onion, diced

Instructions:

Whisk together vinegar and sugar until dissolved. Slowly add oil, celery seed, salt, and pepper. Toss in cabbage and onions. Coat well. Refrigerate for one hour.

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? The Daily Special: Egg Salad Extravaganza, A Crêpe Idea! The debate continues………. Mayonnaise and Celery or Miracle Whip and Pickle Relish? What is your preference in Egg Salad? It probably all depends on how your mother made it during your childhood. Fortunately both can be made in a snap!

EGG SALAD EXTRAVAGANZA

Ingredients:

3 eggs, hard cooked

3 tablespoons mayonnaise or Miracle Whip

1/8 teaspoon sea salt

1/8 teaspoon cracked pepper

1 tablespoon celery, chopped (optional)

1 tablespoon pickle relish (optional)

Instructions:

Combine mayonnaise or Miracle Whip, salt, and pepper in a bowl. Peel and chop eggs, breaking into small pieces. Gently stir into mayonnaise mixture. Add celery or pickle relish. Fill two Crêpes with egg salad. Tuck in several lettuce leaves. Sprinkle with Chia seeds.

(For an alternative bread choice, please reference Crêpe Expectations for the batter recipe at https://snapshotsincursive.com/2015/05/17 to make crêpes in advance.)

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did.

DEEP DISH CHICKEN SALAD

Ingredients:

3 cups chicken, cooked

1 cup extra sharp cheese, finely shredded

1 tablespoon green onion

1/2 cup mayonnaise

4 stalks celery, chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

1/8 teaspoon red pepper flakes

Sea salt to taste

Dash of pepper

1 cup potato chips, crushed

Instructions:

Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips.