Tag Archives: celery

Cranberry Salad

27 Friday Nov 2009

Posted by in Recipe, Side

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I’ve had this every Thanksgiving for as long as I can remember – a classic mid-west American cranberry dish. I went to Whole Foods looking for all natural gelatin, but decided instead to use real Jell-O. After all, how often do I really use ingredients that aren’t exactly “real”. Next year I may try using the all natural gelatin.

INGREDIENTS

  • 1 (3 1/2 oz) can pineapple tidbits (or 1/2 (16 oz) can, chunks, chopped)
  • 2 (3 0z) packages, cherry flavored gelatin
  • 1 cup cold water
  • 1 lb. can whole berry cranberry sauce (such as Whole Foods 365 Organic)
  • 1 cup celery, finely chopped
  • 1/2 cup pecans, chopped

DIRECTIONS

  1. Drain pineapple, reserving liquid.
  2. Add enough water to reserved pineapple liquid to make 1 cup. Bring to a boil and dissolve gelatin in hot liquid. Add 1 cup cold water.
  3. Chill until thick but not set (about 30 minutes). Stir in cranberry sauce, pineapple, celery and nuts. Pour into a serving dish.
  4. Chill until firm.
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Barszcz (Eastern European Beet Stew)

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Stew

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This is a variation of Polish Barszcz and Russian Cabbage Borscht soup. For a soup, half the potato and cabbage. Recipe adapted from The New Moosewood Cookbook.

*Indicates a CSA vegetable.

INGREDIENTS

  • 2-3 medium potatoes, peeled and diced*
  • 2-3 medium beets, peeled and diced*
  • 3 cups water
  • 3 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 tsp caraway seeds
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and diced*
  • 1/2 head cabbage, chopped (about 3-4 cups)*
  • 1/4 cup or more chopped dill
  • 2 tbsp cider vinegar
  • 1 to 2 tbsp brown sugar
  • 1 14.5 oz can crushed tomatoes, or diced tomatoes pureed in a blender
  • Kosher salt
  • Pepper

DIRECTIONS

  1. Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
  2. Meanwhile, melt butter in a large stock pot over medium. Add onion, caraway seeds. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 min.).
  3. Add celery, carrots and cabbage, plus 2 cups of the cooking liquid from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 min.).
  4. Add the remaining ingredients (including all the potato and beet liquid), cover and simmer for a least 15 min. more. Season to taste with salt and pepper.
  5. Serve hot with sour cream.