GoldenStarFruit - Easy Recipes for Healthy Eating » celery

Apple and Pecan Salad

Carol — Tue, 22 Dec 2009 20:09:30 +0000

Fresh Ingredients
3 Tbsp plain yogurt
2 tsp grated lemon rind
1 Tbsp lemon juice
1 Granny Smith apple, chopped
3 Gala apples, chopped
1 cup diced celery

PantryFare
1/2 cup dried cranberries
1/4 cup golden raisins
1/2 cup chopped pecans, toasted

Spices and Oils
1/2 cup mayonnaise
2 Tbsp sugar

Boil 1 cup water in medium saucepan. Remove from heat and stir in the cranberries and raisins. Let stand 10 minutes, then drain.

In large bowl stir mayonnaise, sugar, yogurt, lemon rind and lemon juice together. Add chopped apples, celery, cranberries, and raisins. Mix well and refrigerate.

Serve on lettuce or in a pita. Top with toasted pecans.

Source: Southern Living

Curried Leek Soup

Carol — Fri, 06 Nov 2009 13:40:43 +0000

I followed a recipe by Arnold Foss on AllRecipes.com but modified it for the ingredients I had on hand. It was amazingly good!

Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water

PantryFare
1 can broth

Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes

Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.

Vegetable Bean Soup

Carol — Thu, 06 Aug 2009 18:25:38 +0000

1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper

Swanson® Vegetable Stir-Fry

Carol — Tue, 04 Aug 2009 14:02:02 +0000

Swanson® Vegetable Stir-Fry

From: Campbell’s Kitchen

Prep: 5 minutes
Cook: 15 minutes

Serves: 4

Ingredients:

1 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables (broccoli flowerets, cauliflowerets, baby carrots and sliced celery)
2 teaspoons grated fresh ginger root OR 1/8 teaspoon ground ginger
1 clove garlic, minced
Toasted sesame seeds (optional)

Directions:

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger and garlic and stir-fry until they’re tender-crisp.

Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Tip: You can substitute your favorite vegetables in this recipe.

Once-a-year Potato Soup

Carol — Tue, 30 Jun 2009 19:07:19 +0000

I’m not advocating this as the best thing you should eat, but I had to use up a bag of potatoes before my frig turned into a potato patch. Normally I wouldn’t post this recipe but I made it up as I was going and it turned out to be very tasty.

4 -6 Red potatoes, quartered
1/2 onion sliced thinly
2 cloves of garlic, smashed
1 stalk celery, chopped
1/2 can chopped green chilies
2 Cups broth
2-4 cups water
1/4 no-fat sour cream
1-1/2 tsp salt
pepper to taste
1 box sliced mushrooms

Saute onion, garlic, celery, chilies, and potatoes until onion is soft. Add broth and water to desired amount. Cook 20 minutes, until potatoes are tender. Puree in blender.

Return to pot, add sour cream, seasonings and sliced mushrooms. Cook until mushrooms are ready then serve with soup crackers and/or bacon bits.