Roasted Celery Puree

I’ve been enjoying the Chicken Curry Salad for lunch all week and have enjoyed reading all the comments about the recipe.  I look forward to getting feedback from those who make it!

What to do with the remainder of the bunch of celery?  I did a bit of Pinterest searching (I know, going to Pinterest to search ‘celery’ seems odd) and didn’t quite find anything that jumped out at me.  So I thought – why not try something new?

I never thought I’d be so excited about a recipe containing celery.

celery

I came up with this Roasted Celery Puree and it’s delicious!  The best part?
7 ingredients. That’s it.  This could not have been easier.  A small bowl is perfect as a dinner side, or a large serving is filling enough for a main meal.  QAG even liked this, which was surprising to me.  He said it had a very robust flavor.

I studied abroad in Madrid during college and my host mom Trini made the best vegetable purees.  I have a feeling hers may have been full of cream which made them so delicious.  My trick for adding creaminess to purees?  A can of white beans. Works like a charm.

Roasted Celery Puree (Makes 5-6 servings)
1 bunch of celery (about 10 stalks); washed and chopped
1 white onion; peeled and chopped
1 15 oz can butter beans; rinsed and drained
3 cups broth
Seasoning of your choice (I used Trader Joe’s 21 Seasoning Salute)
Olive Oil
Balsamic Vinegar

Process
1.  Preheat oven to 425 degrees.
2.  Spray a pan with non-stick spray and put celery and onion on the pan.
3.  Sprinkle with seasoning of your choice until everything is coated to your taste.
4.  Drizzle with a very small amount of olive oil (just a trace!) and balsamic vinegar (enough to coat)
5.  Roast the vegetables for 30 minutes or until vegetables are soft and have a bit of brown to them.
6.  Add the veggies, broth, beans to a blender and blend until well pureed.  This will take about 5-10 minutes.
7.  Enjoy!

This will keep in the refrigerator for a few days and gets better with time.  I tried using my stick blender but the celery was too rough for the stick blender.  Be sure to leave an air vent in your blender top since you’ll be working with hot food.  The blender is the way to go so you avoid celery strings! I used butter beans because that’s what I had in the cupboard.  Any white bean could be used.

Do you have a good puree recipe to share? (Links welcome)  What’s for dinner tonight?

There’s still time to enter the iPad case giveaway.  I’ll announce the winner tomorrow AM.  Thank you for the entires.  

Lovely Lentils – Soup’s On

The sun is shining, tulips are blooming, skies are blue.  But there is still a chill in the air.

So even though I tend to move away from soups and stews as Springtime rolls into town, I have been craving red lentil soup.

A big bag of Bob’s Red Mill Red Lentils has been staring back at me for the past couple of months.

Before I get to my veggie and lentil extravaganza recipe, let’s just take a quick look at the healthy goodness that lentils have to offer:

Low in fat
High in fiber
High in iron
High in protein 
High in two-B vitamins
All of this for  few calories

Time to break out the lentils, veggies, and soup pot!

This is such an easy and tasty recipe.  It was a hit…my sister-in-law sent me this picture today:

Even this little guy enjoyed the soup!

Nephew John - at 7 months old - enjoying squash!

Red Lentil Veggie Soup

Ingredients
1 onion, chopped
2-4 carrots, peeled and chopped
1 head of broccoli, chopped
1 14.5 oz can of chopped tomatoes
2 cups dried red lentils
6 cups of water
2 cups of broth (I used veggie broth)
Juice of 1-2 lemons
Seasonings (I used Penzeys Singapore Seasoning – lots)
3-4 handfulls of spinach

Process
*Heat soup pot and spray with non-stick spray.
*Saute onion until brown, add carrots and broccoli and brown.
*Add lentils, tomatoes, water, broth, lemon juice, seasonings.
*Bring to a boil and then turn down heat and let simmer for 45 min-1 hour.
*Add more seasoning if needed.
*Add spinach and stir in so it wilts.
*Take off the heat and let cool.
*Blend with a stick blender or in a blender.
*Enjoy!

Red Lentil Veggie Soup

This is not the prettiest soup but is a great way to pack in loads of veggies and heart-healthy lentils!

What’s cooking in your kitchen today?