Healthy Mediterranean Cooking at Home

Category Archives: celery

Turkey Noodle Soup

Broth
Turkey bones {I had a large turkey breast carcass from a 7 lb turkey breast with some meat still attached}
1 carrot halv4ed
1 celery stalk, halved
1 small onion, halved
2 garlic cloves, halved
12 cups water
1 teaspoon salt
Soup
2 tablespoons olive oil
1 onion finely chopped
1 large carrot peeled and chopped
2 celery ribs with leaves, chopped
8-10 cups turkey broth
2 cups cooked turkey chopped or shredded
2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
8 ounces noodles {I use whole wheat because they do not become soggy in soup}
Salt and freshly ground black pepper

Directions
Place the turkey bones and vegetables in a large Dutch Oven. Add the water and bring to a boil. Lower the heat to a bubbling simmer, partially cover the pot and cook for 3 hours. Strain the broth in a fine mesh colander and discard the solids, Add salt and refrigerate the broth until ready to make the soup.
Soup
Heat the oil in a large Dutch Oven and add the chopped vegetable. Saute until tender about 10 minutes. Add the prepared broth. You should have 8-10 cups. Bring to a boil. Add the seasoning and noodles. Cook the noodles in the soup for about 12 minutes. Add the chopped turkey. Taste and adjust salt. Serve in individual bowls or refrigerate for a later time.

Turkey Salad

Ingredients
3 cups leftover cooked turkey, chopped
1 medium onion, diced
2 celery stalks, diced
1 cup red grapes, halved
½ cup toasted and chopped walnuts
½ to ¾ cup mayonnaise
1 tablespoon chopped chives
Salt and pepper to taste

Directions
Combine the turkey, onion, celery, grapes, and walnuts in a mixing bowl. Add salt and pepper to taste. Stir in enough mayonnaise to moisten the ingredients. Sprinkle with chives. Serve or refrigerate until serving time.


Cooking Dried Beans
When the beans have finished soaking, drain and rinse them with cold water. Put them in a pot large enough to fit the number of beans you are using and cover with cold water by about 3 inches. Cover the pot with the lid and turn on the heat to medium. When the water comes to a boil, adjust the heat so that the cooking water simmers gently. Cook the beans until they are tender, 45 minutes to 1 hour. Taste them periodically to check for doneness. Drain and set aside.

 

Pasta e Fagioli {Pqwtqa And Beans
Ingredients
1 ½ cups dried cannellini beans, precooked
1/4 cup extra-virgin olive oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 large garlic cloves, chopped
1 tablespoon dried Italian seasoning
Two 26 oz containers of Italian chopped tomatoes
4 cups vegetable broth
1 Parmigiano-Reggiano rind
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
8 oz elbow pasta, cooked al dente
Grated Parmigiano-Reggiano, for sprinkling
Directions
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the carrot, celery, and onion and saute until they begin to soften, making sure not to brown them. Add in the tomatoes and remaining ingredients except for the cooked pasta and grated cheese. Adjust the heat so that the mixture simmers very gently. Cover the pot and bring to a gentle boil, adjusting the heat as necessary. Cook for 45 minutes to 1 hour, or until the beans are fully tender, stirring periodically. Stir in the cooked pasta and heat for 5 minutes or until hot. Remove rind before serving.
Sprinkle each serving of soup with some grated Parmigiano-Reggiano and Italian bread.

 


CLASSIC CIOPPINO

For 4 servings 4

Ingredients

1/4 cup olive oil
1 rib of celery, chopped
1 onion, finely diced
6 oz seeded and chopped fresh plum tomatoes
4 cloves crushed garlic
14-16 oz. can chopped tomatoes
1/4 cup tomato paste
2 cups seafood broth
1/2 cup dry white wine
½ teaspoon crushed red pepper
1 teaspoon salt
2 sprigs of fresh basil
1 teaspoon dried oregano
8 extra-large shrimp peeled and deveined
8 large sea scallops, side muscle removed
4 lobster tails, 4-5 oz each, shells removed
4 firm white fish fillets cod, halibut, haddock are all good choices
12 small clams, washed well

Directions
The sauce can be made ahead and reheated just before serving time. When the sauce begins to boil add the fish as described below.

Make the stew base.
Heat the oil in a large deep skillet with a cover. Add the onions, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Add the plum tomatoes and tomato paste. Stir well. Add the canned tomatoes, seafood broth, and wine. Bring to a simmer. Add all the seasonings. Lower the heat to a simmer, cover the pan, and cook the sauce until thickened.

Uncover the pan and turn the heat to medium, Add fish in the following way> place the cod fillets in the middle of the skillet and cook for two minutes. Add the lobster tails and cook two more minutes, Tuen the cod and lobster over in the sauce. Add the shrimp and cook for two minutes. Tuenmn the shrimp over and add the scallops and clams, Cook for 2-3 minutes until the shells open, the shrimp are pink and the sea;;p[s are firm. Don’t overcook the fish.
Serve in individual pasta/soup bowls with crusty bread.


Meatloaf

Ingredients

1 celery stalk chopped fine
1 tablespoon minced garlic
1cup finely chopped bell pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
1 cup low sugar ketchup
2 pounds of lean ground round
1 cup Italian bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

Directions

Preheat the oven to 375 degrees F.
In a large bowl, combine the meat, eggs, vegetables, bread crumbs, ketchup, seasonings, and parsley. Form into a loaf and put into an oiled rectangular baking pan with inch-high sides.

Bake the meatloaf in the oven for 1 hour. Let rest 10 minutes before cutting into serving pieces.

Mashed Potatoes

Ingredients

Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream

Directions

Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.

Sauteed Kale

Ingredients

1 bunch kale
Salt and pepper to taste
3 garlic cloves, sliced in half
¼ cup olive oil

Directions

Remove the kale leaves from the stalks. Chop into small pieces. Wash well and dry in a salad spinner.
Heat the garlic and oil in a deep skillet. Add the kale, salt, and pepper to taste. Cook the kale over low heat until soft, about 30 to 40 minutes.


Baked Stuffed Shrimp with Crab

Serves 2

Crab Filling
¼ cup mayonnaise
¼ cup finely chopped fresh parsley
1 scallion, chopped
F garlic clove minced
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
1 teaspoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
8 ounces crabmeat, picked over for shells

Shrimp
12 large shrimp, peeled, deveined, and butterflied
Panko crumbs

Pasta
1/4 cup butter
1/4 cup grated Parmesan cheese
Coarse ground black pepper
Teo -2o z egg fettuccine pasta nests

Directions

Preheat the oven to 375 degrees F.
Combine the crab filling ingredients in a medium mixing bowl.
Place the butterflied shrimp in a baking dish just large enough to hold the shrimp.
Top each shrimp with the filling [about 1 tablespoon for each. Sprinkle panko crumbs over each shrimp.

Can be prepared ahead and refrigerated until the time you cook. This is a great dish for entertaining because it can be made in advance, plan on 6 shrimp per person.

Bake until shrimp are pink, 20 to 25 minutes.

For the pasta
In the drained pasta pot, melt the butter and add the cheese and pepper. Add the drained pasta and toss.
Place a pasta nest on each serving plate and top with the shrimp.

Serve with Garlic Sauteed Spinach

 


Seafood Salad Stuffed Shells

Yield: 28 Shells

Ingredients

1 box jumbo pasta shells
1/2 lb. cooked shrimp
1/2 lb. lump crabmeat
10 oz cooked lobster
1/2 cup finely diced celery
½ cup finely diced red bell pepper
½ cup finely diced red onion
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1 tablespoon fresh minced dill
Chopped parsley for garnish

Directions

Cook pasta shells per manufacturer’s instructions in liberally salted water.
Drain the shells and spread them out on kitchen towels to cool.


Combine the remaining ingredients to make a seafood salad. Spoon about 1 tablespoon of seafood salad into each jumbo pasta shell. Place the filled shells on a platter. Sprinkle the shells with chopped parsley.

Cover tightly with plastic wrap and refrigerate until ready to serve. Makeup to 24 hours in advance.

Focaccia

Ingredients

1 lb pizza dough-my recipe
Olive oil
20 cherry tomatoes, halved
Coarse sea salt
¼ cup fresh thyme leaves or rosemary
Coarse black pepper
1/2 cup grated parmesan cheese

Directions

Oil a 4-quart baking dish or pam.
Spread the pizza dough out in the pan. Cover with plastic wrap.
Let rise until the dough rises almost to the top of the pan.
Top the dough with cherry tomatoes evenly spaced over the dough. Sprinkle with the remaining ingredients and drizzle lightly with olive oil
Bake 400 degrees F for 15 -20 minutes until golden brown.
Cool and cut into squares to serve.

 


Salmon Cakes

2 servings

Ingredients

1o oz salmon, wild-caught, skinned
1 teaspoon garlic
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ cup finely chopped bell pepper
1 tablespoon finely chopped onion
1/4 teaspoon ground pepper
¼ cup plain panko breadcrumbs
1 tablespoon peanut oil

Directions

Coarsely chop salmon and place half in a food processor. Add all the remaining ingredients except the panko and oil. Pulse until the mixture is combined but still chunky. R Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 mini patties, about 3 inches wide each, and place on a plate. Refrigerate for at least 30 minutes

Heat oil in a skillet over medium-high heat. Add the salmon cakes and cook, turning once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate with the cooked greens.

Asian Style Sauteed Greens

4 servings
Ingredients
1 strip of bacon
1 tablespoon extra virgin olive oil
2 tablespoons onion, chopped
1 large garlic clove, minced
2 pounds kale or collard greens, stems removed, leaves chopped
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon honey
Chili pepper flakes, a pinch

Directions

Cook onions and garlic:
Use a large skillet with a tight-fitting cover. Melt bacon fat and heat olive oil on medium heat.

Sauté onion until transparent, a couple of minutes.

Add garlic and cook until fragrant, about 30 seconds.

Cook the greens
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)

Vegetable Fried Rice

Serves 3-4

Ingredients

1 egg, beaten
1 teaspoon sesame oil
2 tablespoons peanut oil
1/2 onion, chopped1
1 clove garlic, crushed
1 cup diced raw or cooked vegetables
2 cups cold leftover cooked rice
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 green onions, sliced

Fried rice veggie ideas:
Sliced, diced or shredded, raw or cooked celery, green or red pepper, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas or snow peas, cabbage (regular or Chinese)

Directions

In a wok or a large skillet, heat sesame oil over high heat. Add egg and cook, stirring, until the egg is scrambled. Remove scrambled egg to a plate.

Pour peanut oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last.

Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients, and heat thoroughly. Add soy sauce and oyster sauce and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.


Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,


This Chinese dish is from the Mandarin style of cooking and is therefore not spicy. If you like spicy food add hot sauce to taste.

Ingredients

1 1/2 pounds pork tenderloin
1/4 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
3 tablespoons peanut oil, divided
1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
3 carrots, sliced thin on the diagonal
1 sweet onion, quartered and layers separated
2 celery stalks, sliced thin on the diagonal
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 scallions, sliced
Hot cooked Jasmine rice

Sauce
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 teaspoon sesame oil

Directions

Remove any silverskin from the pork. Cut pork into thin 1-inch-long pieces. Season with pepper and salt.

Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of the pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.

Heat the remaining 1 tablespoon oil in the skillet. Add bok choy, carrots, celery, onion, remaining salt, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 5 to 6 minutes.

Whisk together the cornstarch and the remaining sauce ingredients in a bowl. Pour the sauce mixture over the vegetable mixture in the skillet; bring to a simmer over medium-high. Add pork and simmer stirring, until thickened, about 1 minute. Serve with rice.

 


I made a baked ham over the holidays and of course, that meant leftovers. Here are some of the recipes I made with some of the leftover meat.

Ham Broth

You can make your own ham broth for soup using a leftover ham bone:

Simmer the ham bone in a stockpot filled with 12 cups of water.
Bring to a boil, reduce heat, cover with a lid, and let simmer for one hour.

Potato Soup

Ingredients

1/4 cup unsalted butter
1 onion finely chopped
2 carrots diced
1/2 cup diced celery with leaves
4 cups peeled and diced baking potatoes, about 3 large baking potatoes
3 cloves garlic minced or finely chopped
1 1/2 cups cooked ham, diced (add more if desired)
1/3 cup all-purpose flour
4 cups ham broth
3 cups of milk
1 pinch of salt (adjust to your taste)
Fresh cracked black pepper
Chopped fresh chives

Directions

Heat the butter in a large pot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the ham bone used for the broth and potatoes, cook for 2 minutes, then add the garlic and sauté 30 seconds.
Stir in broth mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork-tender, about 10-12 minutes. Remove ham bone and pick off meat to add to the completed soup.
Puree soup with an immersion blender.
Mix the flour and milk together and stir into the soup.
Reduce heat to medium-low and stir over the heat until thickened (about 5 minutes).
Add chopped ham. Adjust seasonings.
Top with chives and serve hot.


Ham and Cheese Scones

ingredients

1 ½ cups all-purpose flour plus 2 tablespoons, divided
1 ¼ cups whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons cold salted butter, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
1 cup chopped leftover baked ham
¼ cup thinly sliced fresh chives
1 cup buttermilk
1 large egg

Directions

Preheat oven to 400 degrees F. Coat two large baking sheets with cooking spray or parchment.

Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub the butter into the dry ingredients. Stir in cheese, ham, and chives.

Whisk buttermilk and egg in a medium bowl; stir into the dry ingredients until just combined.

Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour.

Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheets.

Bake the scones until firm to the touch, 20 to 24 minutes. Rotate the pans halfway through the baking time

Tips
Reheat at 300°F for 10 to 15 minutes.

Ham Macaroni and Cheese Casserole

Ingredients

1 lb whole wheat penne pasta
3 tablespoons butter
½ cup diced onion
½ cup diced bell pepper
1/4 cup flour
½ teaspoon mustard powder
2 cups of milk
12 ounces Velveeta cheese, diced
2 cups diced baked ham
Pinch black pepper
1/2 cup panko crumbs
Salt to taste

Directions

Preheat oven to 350°F.

Prepare pasta al dente according to package directions. Drain and set aside.

In the same pot melt butter and add the bell pepper and onion, cook until soft. Stir in the flour, salt to taste, and mustard.

Slowly whisk milk into the roux, whisking constantly to avoid lumps.

Allow milk and roux to heat for about one minute, then begin adding the Velveeta.

Continue to gently whisk the mixture until all the Velveeta has melted, then add a pinch of black pepper. Stir in the ham and pasta.

Transfer the mixture to a greased 9 x 13 baking dish. Sprinkle panko on top.

Cook uncovered for 25-30 minutes or until bubbly.

 



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