Tag-Archive for ◊ celery ◊

03 Nov 2010 Acorn Squash with Cranberry Apple Stuffing

This is one of those recipes where the end product is greater than the sum of its parts.  It’s really tasty!  Who would have thought a little onion, carrot, celery, apple and some dried cranberries baked in a butternut squash would taste so good?   I did!!! (Have I mislead you before?)  This would be great for a fall dinner, all you’d need on the side would be a bit of  roast chicken (see John’s recipe for roast chicken) or maybe a few medallions of (maple glazed…, mmmm) pork tenderloin. When the kids aren’t home, I don’t make anything on the side.  I just enjoy this for dinner (makes enough for two days in a row), in front of the TV, with full and absolute control of the TV remote, and know I am in heaven!

I made this squash today when a friend came over and a light lunch was in order because we had some Maple-Bacon-Pecan Sundaes to taste test after lunch!  I skipped the part about brushing the squash with butter and drizzling butter over the top, and I didn’t miss it.  Feel free to save yourself a a few calories, if you are so inclined (or if  you have Maple-Bacon-Pecan ice cream sundaes to taste test after lunch).  BTW, since I have now mentioned the Maple-Bacon-Pecan Sundaes twice, now THREE times, let me just say bacon just does not belong on ice cream.  Nope.  Not at all.  I found the recipe for the Maple-Bacon-Pecan Sundaes in the November issue of Bon Appetite. I was expecting an amazing taste sensation. Didn’t happen.  I only want to know “Why?” Why print this recipe?  There is absolutely no reason to put bacon on ice cream.  Don’t get me wrong.  I understand, and enjoy, that sweet-salty thing going on right now.  But bacon on ice cream? No.  Just say no.  You probably feel your arteries clogging just reading this post…, time to whip up some Acorn Squash with Cranberry Apple Stuffing.  Veggies.  Tasty.  Good for you.

I found this recipe at My Kitchen Addiction about a year ago, and have been enjoying it ever since.   I hope you have a good time with it, too!

Acorn Squash with Cranberry Apple Stuffing

1 acorn squash
1 tablespoon oil
½ cup celery, diced
½ cup onion, diced
½ cup carrot, chopped
1 cup apple cider or apple juice
1 cup tart apple, unpeeled, diced (Granny Smith is my choice)
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup dried cranberries
2 cups stale bread cut into cubes (I use sourdough from Le Boulangrie)
1 tablespoon melted butter
Kosher salt

Preheat the oven to 375°F.  Slice the acorn squash in half lengthwise.  Scoop out and discard the seeds.  Place the squash cut side down in a glass baking dish.  Add about 1/2 inch of water in the bottom of the dish and microwave on high for 10-15 minutes or until soft. While the squash is in the microwave, heat the oil in a medium skillet over medium heat.  Add the celery, onion, and carrot and saute until soft, about 5 min.  Add the cider/juice, apple, and brown sugar, cinnamon and nutmeg to the veggies, bring to a boil, and then reduce heat to a simmer.  Simmer for 5 minutes.  Turn off heat and stir in the cranberries and bread cubes, toss to combine and to evenly moisten the bread cubes. Remove the squash from the glass dish, pour out the water, wipe any excess moisture from the baking dish and the squash, and then return the squash to the dish, cut side up. Brush squash halves with some of the melted butter and season with salt and pepper, to taste. Spoon half of the stuffing mixture into each squash half.  Pour any remaining butter over the top. Bake at 375º for 25-30 minutes, or until the filling sets up slightly and is golden on top.  Serve immediately.

Thanks for stopping by my kitchen today,  I always appreciate your visits!

24 Jan 2010 (Cream of) Celery Soup
 |  Category: Soups, Veggies  | Tags: ,  | One Comment

I love celery. I love the crunch of it, I love the smell of it, I love the taste of it…and I love how it works with other ingredients rather than overpowering them. As a kid I even liked that Cream of Celery Soup in the red and white can. Imagine! My Sunset magazine arrived this morning with a recipe for Celery Soup, and it even had a “Staff Favorite” star. Can you imagine what happened next? Yep, quick drive to the store for a fresh bunch of celery. I was a bit concerned about how good the soup would be, as the only seasonings are salt and pepper, but it works! The soup is great, very mild. I like it even without the caramelized apples and sprinkle of crumbled blue cheese. I do wish I had made some crispy croutons or some crusty bread to have on the side, so I will also post a recipe my friend gave me for Rustic Rosemary Bread. I think I just might serve this as a starter for my next Dinner party. It’s perfect, light, tasty, pretty, and won’t interfere with the main course at all. Until then though, I will enjoy this as a light lunch.

(Cream of) Celery Soup

1 bunch of celery, roughly chopped into chunks about 1″ wide (1 1/2 lbs)
1 small onion, chopped (about 3/4 cup)
1 qt. (4 cups) chicken broth or vegetable broth (I used homemade chicken stock)
2 Tablespoons butter
1 Granny Smith apple, peeled and finely chopped
1/2 cup half-and-half
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup crumbled blue cheese

Combine celery, onion and broth/stock in a medium pan and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until celery is cooked. Meanwhile, melt butter in a small frying pan and add chopped apple. Cook apple, stirring occasionally, for about 10 minutes or until apple is caramelized. Let broth-celery mixture cool for a bit, then whirl in a blender until smooth (do this in batches, and if soup is still hot, do it in small batches). Return soup to pan, stir in half-and-half, salt and pepper. Heat gently. Ladle soup into bowls, sprinkle with caramelized apples and blue cheese. Makes 4 servings.

Based on a recipe from Sunset Magazine, Feb. 2010
Nutritional Analysis (from Sunset)

204 calories, 9 g protein, 13 g fat, 14 g. carbo, 2.8 g fiber, 515 mg sodium, 37 mg chol.

Thank you for being a fan,

Polly