ALMOND BAKED CELERY
Steps:
- Put celery in buttered 9" square baking pan.
- Cover with nuts, then with cheese.
- Mix remaining ingredients, except crumbs, and pour over mixture in pan.
- Sprinkle with crumbs and bake in pre-heated 375°F. oven about 45 minutes.
- Makes 6 servings.
ALMOND CHERRY PEPITA BARS
This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
- Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
- Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
- Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
KALE, ROASTED CELERY ROOT, DEVILED EGGS AND SPICED ALMOND SALAD
Steps:
- For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil.
- For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
- Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling.
- For the spiced almonds: Preheat the oven to 250 degrees F.
- In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture.
- Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
- For the roasted celery root: Raise the oven temperature to 400 degrees F.
- Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
- For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning.
- Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings.
- Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
- Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
- Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.
ALMOND CELERY BAKE
Make and share this Almond Celery Bake recipe from Food.com.
Provided by Sydney Mike
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F & grease a 2-quart baking dish.
- Place celery in the prepared baking dish & sprinkle with cheese, paprika & pepper. Top that with the soup & sprinkle everything with the bread crumbs.
- Cover & bake for 45 minutes, then uncover, sprinkle with the almonds & bake for another 10 to 15 minutes or until golden brown.
ALMOND CELERY BAKE
It takes a creative cook like Mom to find a way to make celery star in a satisfying side dish. She combines celery slices with a creamy sauce, cheddar cheese and crunchy almonds. It's deliciously different! -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Place the celery in a greased 2-qt. baking dish. Sprinkle with cheese, paprika and pepper. Top with the soup. Sprinkle with bread crumbs. , Cover and bake at 375° for 45 minutes. Uncover; sprinkle with the almonds. Bake 10-15 minutes longer or until golden brown.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 300mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED CELERY WITH ALMONDS
Growing up, we always had braised celery on our holiday table. However, the plainness of this dish did not appeal to my husband. Imagine my delight to find this "fancied-up" version of celery in BH&G. It pleases both of us! Another plus: it has a make-ahead feature and doubles easily.
Provided by Lorraine of AZ
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
- In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
- Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
- To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.
Nutrition Facts : Calories 167, Fat 11.8, SaturatedFat 6.3, Cholesterol 27.9, Sodium 581.2, Carbohydrate 11.9, Fiber 2, Sugar 1.9, Protein 4.1
ALMOND CELERY BAKE
It takes a creative cook like Mom to find a way to make celery star in a satisfying side dish. She combines celery slices with a creamy sauce, cheddar cheese and crunchy almonds. It's deliciously different! -Judi Messina, Coeur d'Alene, Idaho
Provided by Allrecipes Member
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Place the celery in a greased 2-qt. baking dish. Sprinkle with cheese, paprika and pepper. Top with the soup. Sprinkle with bread crumbs.
- Cover and bake at 375 degrees F for 45 minutes. Uncover; sprinkle with the almonds. Bake 10-15 minutes longer or until golden brown.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 10.9 g, Cholesterol 10.2 mg, Fat 7 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 338.8 mg, Sugar 2 g
BAKED ALMOND CHICKEN BREASTS
Tender, golden almond chicken and creamy sauce make this entree one of my favorites. -Ken Churches, Kailua-Kona, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. , Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.
Nutrition Facts :
ALMOND CELERY BAKE
It takes a creative cook like Mom to find a way to make celery star in a satisfying side dish. She combines celery slices with a creamy sauce, cheddar cheese and crunchy almonds. It's deliciously different! -Judi Messina, Coeur d'Alene, Idaho
Provided by Allrecipes Member
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Place the celery in a greased 2-qt. baking dish. Sprinkle with cheese, paprika and pepper. Top with the soup. Sprinkle with bread crumbs.
- Cover and bake at 375 degrees F for 45 minutes. Uncover; sprinkle with the almonds. Bake 10-15 minutes longer or until golden brown.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 10.9 g, Cholesterol 10.2 mg, Fat 7 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 338.8 mg, Sugar 2 g
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