CUCUMBER SOUP

Posted on by October 13, 2017

2 tsp. vegetable oil
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2½ c. vegetable broth
1/4 c. chopped fresh dill
pepper to taste
1 c. soy or cow milk

Heat the oil over medium heat in a large saucepan and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.

(from Mad Mares Cookbook)

QUICK PICKLES

Posted on by October 13, 2017

4 peeled cucumbers
1 small onion
1 clove garlic, minced
1 Tbs. fresh dill or 1 !/2 tsp. dill seed
1 c. hot water
2 Tbs. honey
1 Tbs. salt
3 Tbs. cider vinegar

Slice off ends of cucumber (ends are usually bitter) and peel. Slice cucumbers lengthwise into sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad non-metal dish. Scatter garlic and dill on top. Mix water with honey and salt to dissolve; add vinegar and pour this brine over cucumbers. Cover and refrigerate for at least 6 hours before using. Note: when ready to replenish pickle container, add 1 Tbs. vinegar and 1 Tbs. honey to brine. Add more cucumbers and onion (and any other veggies). Good for 2-3 batches.

(from American Wholefoods Cuisine)

BREAD AND BUTTER PICKLES

Posted on by October 13, 2017

2 qt. med. cucumbers (about 3 lb.)
4 small onions
1½ tsp. celery seed
1 green pepper
1½ Tbs. mustard seed
2 Tbs. salt
1½ tsp. turmeric
2½ c. vinegar
2½ c. sugar

Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.

(from Mad Mares Cookbook)

ZUCCHINI CUCUMBER SOUP

Posted on by October 13, 2017

1 lb. zucchini or summer squash variety, chopped
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped

Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.

(from Gourmet Magazine, August 2006)

NANCY’S CILANTRO SAUCE

Posted on by October 13, 2017

1 bunch cilantro
1 bunch parsley
4 cloves garlic
1/4 c. vinegar or lemon juice
1 Tbs. tamari
1 Tbs. honey or rice syrup
basil or ginger to taste (optional)
1/4 to 1/2 c. tahini

Wash cilantro and parsley and remove the stems. Blend all ingredients, except tahini, in blender on medium speed for 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing over steamed vegetables, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.

(from Seeds of Change Catalog)

CELERY SALAD WITH ROASTED PEPPERS AND MOZZARELLA

Posted on by October 13, 2017

1 bunch celery
2 roasted red peppers, cut into strips
4 oz. mozzarella cheese, cut into strips
2 Tbsp. chopped fresh basil
6 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1 small clove garlic, minced (about ½ tsp.)
½ tsp. salt
¼ tsp. freshly ground black pepper
3 eggs, hard-cooked, sliced

Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad. Serves 4-6.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)

APPLE-CELERY EN BLEU

Posted on by October 13, 2017

1 apple, cored and cut into 1/2-inch pieces
2-3 celery stalks, thinly sliced
1/3 c. crumbled blue or Roquefort cheese
enough of your favorite salad greens (kale?) for 2
1 Tbs. balsamic vinegar or fresh lemon juice
1 Tbs. olive oil
1 tsp. honey
salt and ground black pepper

Combine the apples, celery, cheese, and bite-size pieces of greens in serving bowl. Toss with vinegar or lemon juice, oil, and honey. Add salt and pepper to taste. Serve immediately. Serves 2.

(from Moosewood Restaurant Cooks at Home)

CREAM OF CELERY SOUP

Posted on by October 13, 2017

1 Tbs. butter
1 c. or more chopped celery with leaves
1/3 c. thin onion slices
2 c. chicken or vegetable stock
2 c. milk, divided
1 1/2 Tbs. cornstarch
2 Tbs. chopped fresh parsley

Melt butter in saucepan, add celery and onion, and sauté 2 minutes. Add stock; simmer 10 minutes. Strain or purée soup. Return to heat, add 1 1/2 cups of the milk, and bring to a boil. Dissolve cornstarch in remaining 1/2 cup of milk; stir gradually into hot soup. Bring to a boil again; stir and cook about 1 minute. Sprinkle with parsley. Makes 4 cups.

(from Joy of Cooking)

STIR-FRIED CELERY AND CARROT STRIPS

Posted on by October 13, 2017

2-3 Tbs. salad oil
5-6 c. sliced celery, cut crosswise at an angle
2-3 c. carrots, cut in julienne (matchstick) strips
1/4 c. onion, chopped
1 Tbs. soy sauce or 1/2 tsp. salt
1/4 c. toasted sliced almonds

Heat the oil in a large skillet. Add the celery, carrots, and onions. Sauté until almost tender, about 6 minutes. Stir in the soy sauce or salt and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer. Serves 4-6.

(from Fast and Healthy Ways to Cook Vegetables)

PURÉED CELERIAC, PARSNIPS AND POTATOES

Posted on by October 13, 2017

1 celery root (celeriac–1 lb.), trimmed, peeled, cut into 1/2-inch pieces
1 lb. parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 lb. potatoes, peeled, cut into 1-inch pieces
1 cup milk
1 tablespoon butter

Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl. Serve.

(from Bon Appétit, January 1998)