Celery
treehopper1987
Posts: 505 Member
How do you make your celery not bland?
I either eat mine with ranch, peanut butter, or stick it in a soup (particularly chicken noodle). I want some other inspirations for it though.
I either eat mine with ranch, peanut butter, or stick it in a soup (particularly chicken noodle). I want some other inspirations for it though.
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Peanut butter and raisins. Ants on a log, does anyone ever remember doing that as a kid? It's actually really tasty. I use PB2, which is (in my opinion, anyway) a fantastic alternate for peanut butter.0
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Ants on a log. Makes me just as happy now as it did when I was 5
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It's good in potato chicken and tuna salad. It's good in stew, and if it's young I like it on its own.0
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celery only belongs in soup...other than that, it's worthless.0
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Is there a way to cook it that it tastes better, other than soup?0
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Is there a particular benefit to eating celery that I missed? I buy it occasionally when I make my fresh veggie pizza because I like how it crunches. The kids sometimes will eat it with carrot sticks (pro tip always peel your celery so you don't have the stringiness) but usually I use one or two stalks and it goes bad in the bottom of my fridge.0
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You can add it any time you sweat onions for a dish to add a slight depth of flavor.0
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JenAndSome wrote: »Is there a particular benefit to eating celery that I missed? I buy it occasionally when I make my fresh veggie pizza because I like how it crunches. The kids sometimes will eat it with carrot sticks (pro tip always peel your celery so you don't have the stringiness) but usually I use one or two stalks and it goes bad in the bottom of my fridge.
It has an antinflamitory (sp) property that can help with joint pain like arthritis.0 -
I actually really like it sauteed in soy sauce.0
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treehopper1987 wrote: »Is there a way to cook it that it tastes better, other than soup?
Celery is part of the grand base of many cuisines.
In Creole cooking it's the Holy Trinity: Onion, celery, green pepper
French it's the Mirepoix: Onion, carrot, celery
German it's the Suppengrün: Carrot, celery, leek
Italian it's sofforitto: Onion, carrot, celery
et cetera, et cetera
If you look up cuisine from any of these areas you will usually find something with celery. My mom makes a ragu dish from when my dad was stationed in Italy that uses the sofforitto, and my sister makes a bechemel lasagna that uses it too. You will also commonly find it in chicken caccitore.
In Asian cuisine it's commonly added to stir fry.0 -
Celery soup or gratin, but I keep intending to make this Braised Celery with Onion, Pancetta and Tomatoes next time I have some leftover.0
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rtp_slg52181 wrote: »JenAndSome wrote: »Is there a particular benefit to eating celery that I missed? I buy it occasionally when I make my fresh veggie pizza because I like how it crunches. The kids sometimes will eat it with carrot sticks (pro tip always peel your celery so you don't have the stringiness) but usually I use one or two stalks and it goes bad in the bottom of my fridge.
It has an antinflamitory (sp) property that can help with joint pain like arthritis.
I do not buy it for the anti-inflammatory property (nice plus to it though), but am trying to reduce waste that is taken to the landfill. My husband likes it, but only eats a stalk or two, and the rest normally goes to waste. My son (18 months) doesn't eat many green veggies, unless it's in something. So as a mother and wife who is trying to be healthy and environmentally-conscious, I'm trying to get the full benefit of what we buy.
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treehopper1987 wrote: »Is there a way to cook it that it tastes better, other than soup?
Celery is part of the grand base of many cuisines.
In Creole cooking it's the Holy Trinity: Onion, celery, green pepper
French it's the Mirepoix: Onion, carrot, celery
German it's the Suppengrün: Carrot, celery, leek
Italian it's sofforitto: Onion, carrot, celery
et cetera, et cetera
If you look up cuisine from any of these areas you will usually find something with celery. My mom makes a ragu dish from when my dad was stationed in Italy that uses the sofforitto, and my sister makes a bechemel lasagna that uses it too. You will also commonly find it in chicken caccitore.
In Asian cuisine it's commonly added to stir fry.
Thank you for sharing this with me. I did not know it was such a staple in other culture's diets. I will have to try some of these.0 -
http://livewell.jillianmichaels.com/foods-vitamin-b17-4971.html
This link shows celery containing some amygdalin that research does show to have an anti inflammatory property as @rtp_slg52181 noted above.
Now that I have been off of grains and sugars for over a year that offers major pain relief now celery taste as sweet as candy. I am testing to see if amygdalin will help to clear up some slight joint inflammation in my case.0 -
Well, also celery has more nitrates that 400 hotdogs, so keep in mind that browning it may lead to cancer (or some such thing).0
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so, not as healthy but I like it with cream cheese. But, I like everything with cream cheese. I do eat it with lauging cow cheese wedges too.0
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Well, also celery has more nitrates that 400 hotdogs, so keep in mind that browning it may lead to cancer (or some such thing).
I would hope you aren't browning it. If it's browned then you have overcooked it.
ETA: I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter.0 -
If you eat all your vegetables without any browning, you're missing out on life.0 -
I use it in recipes mostly. Things like beans and rice or soups.
Have it with hummus.0 -
If you eat all your vegetables without any browning, you're missing out on life.
I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter. I did Google the nitrate thing, and found articles that say it's not the same as when they are in meats. Do you have an article I can read?0 -
I put Laughing Cow cheese on celery. I like the crunch raw celery has.0
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If you eat all your vegetables without any browning, you're missing out on life.
I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter. I did Google the nitrate thing, and found articles that say it's not the same as when they are in meats. Do you have an article I can read?
You think they're more bitter when cooked? Browned/caramelized onions are sweeter to me, not more bitter. The natural sugar is released. Yum!
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Queenmunchy wrote: »
If you eat all your vegetables without any browning, you're missing out on life.
I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter. I did Google the nitrate thing, and found articles that say it's not the same as when they are in meats. Do you have an article I can read?
You think they're more bitter when cooked? Browned/caramelized onions are sweeter to me, not more bitter. The natural sugar is released. Yum!
Caramelizing is different than browning. Caramelizing occurs at a low heat over time, and converts the onions sugars into something sweet. Browning often occurs quickly at a high heat, which can cause it to have that almost burnt bitterness. By browning I mean the Maillard reaction.0 -
I put salt on them.0
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My mom's spaghetti sauce has celery in it. Make sure when you buy it that it smells sweet or neutral, not bitter...I've had bitter celery ruin a dish.0
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Celery will keep a long time if you wrap the bunch in heavy duty aluminum foil and keep it in your refrigerator's crisper drawer. I just pulled out celery the other day that I have had for at least 3 weeks and it was still crisp and green.
I like celery when I make pot roast ... also good in stir fries.0 -
If you eat all your vegetables without any browning, you're missing out on life.
I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter. I did Google the nitrate thing, and found articles that say it's not the same as when they are in meats. Do you have an article I can read?
Natural and conventional curing processes are identical; both provide nitrates for curing the meats. "Natural" curing uses celery powder, which does still cure the meat. The WHO has recently published that cured meat increases the risk of cancer.
My comment was rather tongue in cheek since I feel like the report is vastly overstated.
As for sources, there aren't a ton, but here's some basic info:
https://www.youtube.com/watch?v=ceyupxc2EMo
http://fyi.uwex.edu/meats/files/2012/02/Nitrate-and-nitrite-in-cured-meat_10-18-2012.pdf0
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