Feb 21
Tuna Salad
Sometimes you need something quick and easy to eat and a Tuna Salad is the perfect fix for such a situation. Its filling and can be eaten plain, with bread, or even with crackers.
Ingredients (2 -3 people):
2 cans tuna in water — I typically buy the Chicken of the Sea brand
3 sticks celery
pickles –desired amount
mayo –desired amount
salt and pepper
Directions:
Drain the water from the tuna and add in a bowl. Chop up the celery and pickles and add to the bowl. Add salt, pepper, and any other desired spices. Mix all the ingredients together then add mayo and mix ingredients some more.
Refrigerate for at least 15 - 30 minutes and then serve with bread, crackers, or plain. If you want to make sandwiches you can even place some cheese (american, cheddar, provolone, etc.) slices on the Tuna Salad sandwich.
6 people like this post.
Tagged with: Celery • Mayo • Tuna
Dec 13
This is a simple and tasty salad. Its great as a side dish or even a meal. It goes perfect with bread and makes a filling sandwich.
Chicken Celery Salad
Ingredients (2-4 people (maybe more)):
2 chicken breasts
4 celery sticks — chopped up
1/2 cup finely chopped walnuts
1/3 cup olive oil (adjust amount to your liking)
1/2 cup Mayo (adjust amount to your liking)
salt/pepper (desired amount)
turmeric (optional) –don’t use too much because chicken in the salad will be too yellow
1 small onion
Directions:
Boil the chicken in a pot with water. Add a chopped up onion, salt, pepper, and if desired some turmeric to the water. Allow the chicken to cook. Once the chicken is cooked remove it from the water and place it aside until it cools down. When it is cooled down shred the chicken up and add to a bowl.
Add the chopped up celery, finely chopped walnuts, olive oil, and mayo to the shredded chicken and mix the contents. If you want to add more salt and/or pepper this would be the time to do so.
Refrigerate for a few hours before serving. Serve with bread or eat it plain.
10 people like this post.
Tagged with: Celery • Chicken • Mayo • Walnut
Dec 11
Khoreshte Karafs with rice
I don’t consider celery to be one of my favorite vegetables…but Khoresht-e Karafs is a whole different story! It actually tastes good!
I do know there a few different ways to making Khoresht-e Karafs, but this time I chose to make the version with tomato paste and saffron. The other version uses mint and parsley instead of tomato paste and saffron. Some people use only saffron or tomato paste and not both together.
Ingredients (4-6 people):
.5 lbs stew beef
2-3 celery sticks — chop up into thin slices (about 1 cm)
1 medium onion — chopped up
1-2 tablespoons tomato paste
1 tablespoon liquid saffron — you can adjust the amount or not include it
1-2 cups water
oil
turmeric
salt/pepper
Directions:
Begin by heating oil in a pot and frying the chopped onion until tender and golden in color. Add the stew beef and stir. Add turmeric, salt, and pepper to the beef. Add the celery and saute for a bit then add the water to the pot and cover the pot with the lid. The stove top heat should be on medium. Note: You can fry the celery separately for a bit in a different frying pan and then add to the stew.
Add the tomato paste and saffron and then stir. Allow the stew to cook until it gives out oil and is thickened (not too watery). The Khoresht Karafs will need to cook for at least 40 minutes on medium heat.
Serve with rice.
6 people like this post.
Tagged with: Beef • Celery • Saffron • Tomato Paste
