2 stalks celery
2 russet potatoes
1 yellow onion
1 bunch chives
1 clove garlic
1. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion and garlic. Thinly slice the chives.
2. In a large pot, heat 2 tsp olive oil on medium-high until hot. Add the carrot, celery, potatoes, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
3. Add the spices to the pot of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency: stir to thoroughly combine.
4. Garnish with chives.
1 lb boneless beef short ribs, trimmed and cut into 1/2 inch pieces
salt and pepper
2 TBS vegetable oil
8 oz. cremini mushrooms, trimmed and sliced 1/2 inch thick
1 onion, chopped fine
2 TBS tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1 garlic clove, minced
2 TBS all-purpose flour
1/4 c dry red wine
6 c beef broth
1 lb red potatoes, unpeeled, cut into 3/4 inch pieces
3 carrots, peeled and cut into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
2 bay leaves
2 TBS minced fresh parsley
1/ Pat beef dry with paper towels and season with salt and pepper. Heat 2 TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of meat on all sides, about 5 minutes; transfer to bowl. Repeat with 2 tsp oil and remaining beef.
2. Heat remaining 2 tsp oil in now-empty pot over medium heat until shimmering. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in tomato paste, thyme, and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, celery, bay leaves, and beef with any accumulated juices.
3. Cook for 15 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.
4. Naturally release pressure: Remove pot from heat and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. Discard bay leaves. Using large spoon, skim excess fat from surface of soup. Stir in parsley, season with salt and pepper to taste, and serve.
Omit potatoes. After discarding bay leaves in step 5, stir in 1/2 cup pearl barley and simmer until tender, about 15 minutes, then continue as directed.
1 TBS vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
8 c water
4 carrots, peeled and sliced, 1/2 inch thick
2 celery ribs, sliced 1/2 inch thick
2 TBS soy sauce
1 (4-pound) whole chicken, giblets discarded
salt and pepper
4 oz (2 2/3 c) wide egg noodles
1/4 c minced fresh parsley
1. Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place breast side up in pot.
2. Cook for 20 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
3. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
4. Transfer chicken to carving board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.
Substitute 1 cup long-gran white rice for egg noodles and cook until tender, 15 to 18 minutes, then continue as directed.
3 c chopped onion
1 c chopped celery
1 c chopped carrot
10 garlic cloves
1 (13 lb) turkey
1/3 c grated fresh Parmigiano-Reggiano cheese
5 TBS chopped fresh sage
2 TBS butter, softened
1 TBS minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, halved
2 1/2 c chicken broth
1/3 c chopped shallots
1 c sherry
1/4 c all-purpose flour
1/4 c water
1. Preheat oven to 425 F.
2. Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting gainers, gently pushing between skin and meat. Lift win tips up and over back; tuck under turkey.
3. Combine cheese, 1/4 c sage, butter, minced garlic, 3/4 tsp salt, and 1/4 tsp pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together wit kitchen string.
4. Place turkey, breast side up, on vegetable mixture in pan. Bake at 425 for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
5. Reduce oven temperature to 325 F for 1 1/2 hours or until a thermometer inserted into meat part of thigh registers 180 F, basing every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
6. Place a large zip-top plastic bag inside a 4 cup glass measure. Pour drippings through a sieve into bag discard solids. Let drippings stand 10 minutes (fat will rise to the top). Self bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
7. Heat a medium saucepan over medium-high heat. Coat pain with cooking spray. Add shallots; sauce 1 minute. Add sherry bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in remaining 1 TBS sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
8. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 tsp salt and 1/4 tsp pepper.
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
1 (1/2-lb) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 tsp. fine sea salt
Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella. Whisk the sauce together and drizzle over the salad.