Baked Celery And Onions With Herbs Food

BRAISED CELERY WITH LENTILS AND GARLIC

Steps:

• Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5-7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don't have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
• Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.

FARMHOUSE HERBED STUFFING

Steps:

• In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
• Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
• If using to stuff turkey:
• Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
• If baking in a casserole pan:
• Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
• Variations:
• Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
• Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
• Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

CELERY-AND-CUCUMBER SALAD WITH HERBS

Steps:

• Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

BREAD AND CELERY STUFFING

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

LATKES WITH CELERY AND HERBS

Steps:

• Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss. Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible. Transfer the potato mixture to a large bowl.
• Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate.
• Preheat the oven to 325 degrees F and line a baking sheet with paper towels. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side. Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch.
• Season with salt and top with the reserved celery and parsley. Serve with applesauce and/or sour cream. (The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.)

EASY OVEN-BAKED RICE WITH VEGETABLES

Steps:

• Preheat the oven to 350 F.
• Serve alongside your choice of entrée and enjoy.

BAKED CELERY AND ONIONS WITH HERBS

Steps:

• Melt the butter in a heavy 12 inch skillet over moderate heat.
• Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.
• In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.
• Bring to a boil, stirring.
• Reduce the heat to moderately low.
• Simmer, stirring occasionally for 5 minutes.
• Add marjoram, thyme, salt, pepper and parsley.
• Preheat the oven to 350°F
• Scatter the onion rings over the bottom of a buttered 12x8x2-inch baking dish.
• Spoon the celery mixture over them and cover tightly with aluminum foil.
• At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.
• Bake, covered for 50 to 55 minutes.