Side dish for dinner
Thoraballa
Posts: 3 Member
I ended up subbing turkey bacon for pancetta in the original recipe, and using less olive oil. Kids and hubby like it too! They didn't seem to miss high fatty and carb potatoes!
Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes Recipe on Food52
2 lb(s), Celery, raw
0.25 cup(s), Extra Virgin Olive Oil
6 Oz, Onion Red Sliced
0.75 cup, 28 oz Canned Tomatoes
1 dash, Salt, table
1 dash, Spices - Pepper, black
8 slices, Butterball Turkey Bacon 2 Slices
Cut off the celery's leafy tops, saving the leaves for another use, and detach all the stalks from their base. Use a peeler to pare away most of the strings, and cut the stalks into pieces about 3 inches long (cutting on a diagonal looks nice). Alternately, if you plan on cooking long past tender (an hour or more), you can skip peeling the strings. Put the oil and onion in a saute pan, and turn on the heat to medium. Cook and stir the onion until it wilts completely and becomes colored a light gold, then add the pancetta strips. After a few minutes, when the pancetta's fat loses its flat, white uncooked color and becomes translucent, add the tomatoes with their juice, the celery, salt, and pepper, and toss thoroughly to coat well. Adjust heat to cook at a steady simmer, and put a cover on the pan. After 15 minutes check the celery, cooking it until it feels tender when prodded with a fork. The longer you cook them, the softer and sweeter they will become. If while the celery is cooking, the pan juices become insufficient, replenish with 2 to 3 tablespoons of water of juice from the canned tomatoes as needed. If on the contrary, when the celery is done, the pan juices are watery, uncover, raise the heat to high, and boil the juices away rapidly.
Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes Recipe on Food52
2 lb(s), Celery, raw
0.25 cup(s), Extra Virgin Olive Oil
6 Oz, Onion Red Sliced
0.75 cup, 28 oz Canned Tomatoes
1 dash, Salt, table
1 dash, Spices - Pepper, black
8 slices, Butterball Turkey Bacon 2 Slices
Cut off the celery's leafy tops, saving the leaves for another use, and detach all the stalks from their base. Use a peeler to pare away most of the strings, and cut the stalks into pieces about 3 inches long (cutting on a diagonal looks nice). Alternately, if you plan on cooking long past tender (an hour or more), you can skip peeling the strings. Put the oil and onion in a saute pan, and turn on the heat to medium. Cook and stir the onion until it wilts completely and becomes colored a light gold, then add the pancetta strips. After a few minutes, when the pancetta's fat loses its flat, white uncooked color and becomes translucent, add the tomatoes with their juice, the celery, salt, and pepper, and toss thoroughly to coat well. Adjust heat to cook at a steady simmer, and put a cover on the pan. After 15 minutes check the celery, cooking it until it feels tender when prodded with a fork. The longer you cook them, the softer and sweeter they will become. If while the celery is cooking, the pan juices become insufficient, replenish with 2 to 3 tablespoons of water of juice from the canned tomatoes as needed. If on the contrary, when the celery is done, the pan juices are watery, uncover, raise the heat to high, and boil the juices away rapidly.
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Chopped Cauliflower Salad (makes ~ 6 1c servings ~254 cal 17g carbs 6g fiber 10g protein)
toss into a bowl
1 small head of cauliflower chopped to size of peas, yields ~2.5c
1 large bunch of parsley chopped, yields ~1.5c
3 fat carrots chopped to size of peas, ~1c
1/2c shelled pistachios broken (put into bag and smash with a rolling pin--just expel air and leave extra room)
6oz of feta (sheep or sheep-goat preferred) crumbled
1 12oz can of garbanzo beans drained and rinsed
zest of one lemon
beat briskly then stir into chopped vegetables
juice of one lemon
2 Tb of apple cider vinegar
2 tsp capers smashed
(optional) 1tsp sumac
1 tsp oregano
1/4 tsp celtic sea salt
2 Tb olive oil
1/2 tsp honey (helps emulsify the oil and vinegar)
Can be served immediately or after sitting for a couple hours in the fridge.
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