Celery – Let's Cook Together

Jambalaya

Denis Martel — Sun, 18 Apr 2010 14:06:13 +0000

My brother-in-law Gerard likes to serve Jambalaya during extended family dinner because you can prepare it in advance and it is a meal with a lot of taste.

Ingredients:

20 ml olive oil
5 chopped garlic cloves
One green pepper chopped in large chunk
½ red pepper chopped in large chunk
½ yellow pepper chopped in large chunk
2 chopped celery sticks
2 large onions chopped in large chunk
3 sliced Jalapenos
6 deboned chicken legs, cut in cubes
4 sliced Chorizo sausages
8 bay leafs
10 ml salt
5 ml black pepper
5 ml Cayenne pepper
20 ml paprika
20 ml basilica
10 ml oregano
10 ml thyme
One litre Uncle Ben’s rice
60 ml tomato paste
4 chopped tomatoes without the seeds
2.5 l chicken stock

Method:

In a very large pot, sauté the garlic in the oil
After 3 minutes, add the vegetables and sauté another 10 minutes
Add the meat, herbs and spices and sauté 5 more minutes
Incorporate the rice, tomato paste and chicken stock and mix well
Simmer for 25 to 30 minutes

BBQ Sauce

Denis Martel — Sat, 10 Apr 2010 18:07:39 +0000

This sauce is very similar to the one my mom use to make when I was young. It brings back memories every time I eat it.

Ingredients:

175 ml ketchup
75 ml Chili sauce
5 ml Dijon mustard
5 ml lemon juice
5 ml Worcestershire sauce
5 ml sweet relish
50 ml finely chopped celery
50 ml finely chopped green onions
5 ml brandy

Method:

Mix all the ingredients in a sauce pan
Bring to boil and let simmer for about 15 minutes

Shrimps and Mushrooms Appetizer

Denis Martel — Sat, 10 Apr 2010 17:46:05 +0000

You can prepare this appetizer before your guests arrive. This will leave you more time to spend with them!

Ingredients:

30 ml olive oil
250 ml finely chopped celery
One large onion finely chopped (about 250 ml)
½ green pepper finely chopped (about 200 ml)
One can of shrimp salad
One can of sliced mushrooms (284 ml)
125 ml cream (35%)
2 egg yolks
6 pastry shells (vol-au-vent)
Lemon and cucumber slices – optional

Method:

Sauté celery, onion and green pepper in olive oil
Remove from heat and let cool
Mix the shrimp and mushroom delicately with the cooked vegetables
Add eggs yolks and cream
On low heat, stir while cooking the preparation will take a few minutes allow to thicken
Let cool and distribute the preparation over the six pastry shells
Decorate with a slice of lemon and cucumber, and serve

Vegetable Soup

Denis Martel — Sat, 10 Apr 2010 17:23:05 +0000

The quantities are given only as an indication. This soup is a real meal on its own. It’s very nourishing and kids love it.

Cheryl based her recipe on the soup Grand-ma Adèle prepares. Every time we go to Chicoutimi, the girls ask their grandma to make this soup. They love it! The soup and their grandma!

Ingredients:

4 l chicken stock
250 ml uncooked rice
400 ml cut green beans (1 cm long)
4 carrots, chopped in cubes
1 chopped onion
3 chopped celery stalks
1 green pepper (can also use a red pepper or a combination of both)
1 can of tomatoes (750 ml)
400 ml broccoli, chopped and peeled
250 ml cabbage chopped (optional)
15 ml oregano
15 ml basil
15 ml parsley
5 ml thyme (optional because Cheryl does not like thyme)
Salt and pepper to taste
30 ml tomato paste
500 ml leftover cooked meat such as chicken, cut in small cubes

Method:

Bring the stock to a boil and add the rice
After 5 minutes, add all the other ingredients except the meat
Boil for another 20 minutes
Add the meat and boil for 5 more minutes