“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Julia Child (US cook & cookbook author, 1912 – 2004)
Or, in summer, you may decide to not cook at all, but to shop for great ingredients, chop up a salad, and put together a quick supper like this one we enjoyed on a recent evening in Provincetown.
Once one of us is on the mend from a cold and ready to move on from chicken soup, I like to make a big pot of my Ground Turkey Stew. It's hot, filling, comforting, and gets better after a day in the refrigerator.
As with most stews, the exact quantities are not set in stone, you can double or triple the recipe to feed a crowd. You can add other vegetables if you like. You can leave out anything you don't like.
It starts with one package of ground turkey – whatever type you like. For my version, you'll also need Bell's Poultry Seasoning, salt, pepper, olive oil, 1 medium onion, 3 stalks of celery, 4 medium potatoes, 4 medium carrots, 14 ozs. of low sodium chicken stock, frozen peas, parsley, and 2 scallions.
Saute the chopped celery and onion in olive oil in a big pan.
Remove the onion and celery and brown the turkey in the same pan adding more olive oil if your turkey is very lean. Season the meat with 1.5 teaspoons of poultry seasoning, salt, and pepper. Break up the turkey into bite size pieces. (I often use a potato masher to break up ground meat like this.)
Peel and slice the carrots and potatoes into bite-size pieces. If I use red potatoes, I scrub them and leave the peels in place.
Return the celery and onion mix to the pan, add the chicken stock, carrots, and potatoes.
Cook until the potatoes are done. Adjust the seasoning with another 1.5 teaspoons of poultry seasoning (or more if you like) plus salt and pepper.
Add frozen peas and stir in until thawed and warm.
At this point, I usually pick out and mash a few pieces of potato and stir them into the pan to thicken the broth.
Add sliced scallion and chopped parsley as a final fresh layer of flavor.
Let us know if you try this dish, and tell us how you adapted it to make it your own.
Once one of us is on the mend from a cold and ready to move on from chicken soup, I like to make a big pot of my Ground Turkey Stew. It's hot, filling, comforting, and gets better after a day in the refrigerator.
As with most stews, the exact quantities are not set in stone, you can double or triple the recipe to feed a crowd. You can add other vegetables if you like. You can leave out anything you don't like.
It starts with one package of ground turkey – whatever type you like. For my version, you'll also need Bell's Poultry Seasoning, salt, pepper, olive oil, 1 medium onion, 3 stalks of celery, 4 medium potatoes, 4 medium carrots, 14 ozs. of low sodium chicken stock, frozen peas, parsley, and 2 scallions.
Saute the chopped celery and onion in olive oil in a big pan.
Remove the onion and celery and brown the turkey in the same pan adding more olive oil if your turkey is very lean. Season the meat with 1.5 teaspoons of poultry seasoning, salt, and pepper. Break up the turkey into bite size pieces. (I often use a potato masher to break up ground meat like this.)
Peel and slice the carrots and potatoes into bite-size pieces. If I use red potatoes, I scrub them and leave the peels in place.
Return the celery and onion mix to the pan, add the chicken stock, carrots, and potatoes.
Cook until the potatoes are done. Adjust the seasoning with another 1.5 teaspoons of poultry seasoning (or more if you like) plus salt and pepper.
Add frozen peas and stir in until thawed and warm.
At this point, I usually pick out and mash a few pieces of potato and stir them into the pan to thicken the broth.
Add sliced scallion and chopped parsley as a final fresh layer of flavor.
Let us know if you try this dish, and tell us how you adapted it to make it your own.
Once one of us is on the mend from a cold and ready to move on from chicken soup, I like to make a big pot of my Ground Turkey Stew. It's hot, filling, comforting, and gets better after a day in the refrigerator.
As with most stews, the exact quantities are not set in stone, you can double or triple the recipe to feed a crowd. You can add other vegetables if you like. You can leave out anything you don't like.
It starts with one package of ground turkey – whatever type you like. For my version, you'll also need Bell's Poultry Seasoning, salt, pepper, olive oil, 1 medium onion, 3 stalks of celery, 4 medium potatoes, 4 medium carrots, 14 ozs. of low sodium chicken stock, frozen peas, parsley, and 2 scallions.
Saute the chopped celery and onion in olive oil in a big pan.
Remove the onion and celery and brown the turkey in the same pan adding more olive oil if your turkey is very lean. Season the meat with 1.5 teaspoons of poultry seasoning, salt, and pepper. Break up the turkey into bite size pieces. (I often use a potato masher to break up ground meat like this.)
Peel and slice the carrots and potatoes into bite-size pieces. If I use red potatoes, I scrub them and leave the peels in place.
Return the celery and onion mix to the pan, add the chicken stock, carrots, and potatoes.
Cook until the potatoes are done. Adjust the seasoning with another 1.5 teaspoons of poultry seasoning (or more if you like) plus salt and pepper.
Add frozen peas and stir in until thawed and warm.
At this point, I usually pick out and mash a few pieces of potato and stir them into the pan to thicken the broth.
Add sliced scallion and chopped parsley as a final fresh layer of flavor.
Let us know if you try this dish, and tell us how you adapted it to make it your own.
This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.
If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.
For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.
I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.
When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.
But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.
If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.
For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.
I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.
When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.
But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.
If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.
For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.
I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.
When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.
But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
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