SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 (1 1/4 cup or 7-ounce) servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
- Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
- Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.
SPICY SAUTEED CELERY
This side pairs well with steamed fish or pork roast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium. Add garlic and cook, stirring, until lightly browned, about 2 minutes. Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with salt.
Nutrition Facts : Calories 52 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g
SPICY CELERY WITH GARLIC
Provided by Jacques Pepin
Categories easy, weekday, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, remove the tough, fibrous strings from the celery ribs. Cut the celery into 2-inch pieces. You should have about 8 cups.
- Place the celery pieces in a large bowl, cover with cold water and wash them thoroughly.
- Place the celery, still wet, in a large saucepan with the remainder of the ingredients. Bring the mixture to a boil, uncovered; then, reduce the heat, cover and cook gently for about 25 minutes until most of the liquid has evaporated and the celery is tender.
- Serve immediately, or if you want to serve the dish later, cool, cover, refrigerate and reheat briefly in a microwave oven or in a saucepan on top of the stove.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 3 grams
SPICY SAUTEED CELERY
Do you have extra celery left over from Thanksgiving? If so, I have a recipe for you.. This is a recipe I found in a Martha Stewart Magazine. It is unusual to find celery recipes for cooked side dishes but a totally wonderful idea and different, do you agree?
Provided by Susan Cutler
Categories Side Casseroles
Time 10m
Number Of Ingredients 5
Steps:
- 1. In a large skillet, melt unsalted butter over medium heat. Add 2 garlic cloves, sliced thinly, cook, stirring until lightly browned, about 2 minutes.
- 2. Add celery, cut into 1/2 inch pieces, and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with coarse salt.
- 3. IDEAS: This dish is good with "steamed fish" or "pork roast"
SPICY MARINATED CELERY (GIARDINIERA)
Provided by Michael Symon : Food Network
Categories side-dish
Time P1DT15m
Yield 4 to 5 cups
Number Of Ingredients 12
Steps:
- Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho chile powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator.
CREAMY SPICED COLESLAW
A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop it up. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes.
Provided by Wilemon
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 11.4 g, Cholesterol 14.9 mg, Fat 23.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 315 mg, Sugar 3.5 g
SPICY SPAGHETTI WITH GARLIC MUSHROOMS
A low fat, fail-safe pasta dish that proves that it's just as easy to whip up a meal as it is to turn on the microwave
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
- Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.
Nutrition Facts : Calories 346 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.35 milligram of sodium
MUSSELS WITH TOMATO AND GARLIC
mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...
Provided by _Pixie_
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- Add the garlic and cook stirring constantly for about one minute.
- Add the onion, celery, and tomato and cook until the onions and celery are tender.
- Salt and pepper to taste.
- Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- Spoon the mussels and sauce into four bowls and sprinkle with parsley.
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- Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
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