Pamela Toman

Tag: celery

Minestrone

Ingredients	Step
oil 1 large white onion, diced 3 carrot, diced 3 celery stalk, diced	Saute in large pot until translucent.
2 cloves garlic, minced	Add. Cook 30 seconds, until fragrant.
28 oz. can diced tomatoes 1 qt. stock 4 T. (¼ c.) tomato paste 1 t. oregano 1 t. basil 1 t. marjoram ½ t. thyme ½ t. rosemary	Add. Bring to simmer.
1 zucchini, quartered and sliced 1½ c. (1 can) white beans 1½ c. (1 can) kidney beans ½ c. frozen green beans ½ c. small shell pasta	Add. Simmer 10-15, until pasta and vegetables are tender.
2 c. fresh spinach	Stir in. Cook until wilted.
salt pepper	Season to taste.

Source: inspired by the Olive Garden

Black Bean Chili

I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients	Step
1 c. black beans, rinsed	Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again ¼ onion, finely chopped 1½ t. fresh garlic, minced 2¼ t. dark chili powder ½ t. cumin ½ t. dried oregano ¼ t. cayenne bit of black pepper	Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped ¼ onion, finely chopped oil	While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen) ¼ c. carrot, shredded 14 oz. can crushed tomato ⅛ c. #3 bulgur wheat or wheat germ salt to taste	When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
	Allow flavors to marry for at least 1 hour before serving.

Source: The Grit

Buffalo Chickpea Wing-y Dip

Ingredients	Step
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry)	Mash well.
2 T mayo 2 T tahini	Add in. Salt to taste.
Frank's Red Hot	Add to taste.
pita chips carrots celery cucumber ranch dressing	Serve.

Source: Post Punk Kitchen