Posts Tagged With: Celery

Khoresh Karafs Morgh – Persian Celery Stew with Chicken

The celery from my CSA basket was adding up, perfect for some Khoresh Karafs – Persian Celery Stew.

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I can vividly recall the first time I had Khoresh Karafs; it was the first time I was in Tehran, and we were having dinner at my husband’s niece’s apartment. His sister made khoresh karafs for dinner. I was not excited at the thought of CELERY stew, but my husband was very excited. All it took was one taste – this is good stuff! Earthy, yet bright, and very satisfying, Persian comfort food.

Typically, khoresh karafs is make with beef, but I happened to have some chicken I had recently roasted, so I made khoresh karafs morgh. It turned out surprisingly good! I Iike it just as well with the chicken, and what a delicious use for leftovers!

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Khoresh Karafs Morgh

Adapted from My Persian Kitchen.com

3 tbsp olive oil, divided

1 lb of chicken (cooked & cut into bite-sized pieces)

1 onion, diced

4 cloves garlic, minced

1 bunch scallions, chopped

1/2 tsp turmeric

1 head of celery (locally grown)

1 bunch of mint

1 bunch of parsley (from the garden)

2 Tbsp dried fenugreek

3 dried Persian limes

2 tsp advieh

salt & pepper

Directions

In a Dutch oven, heat 2 tbsp of oil over medium-high heat. Sauté onion, scallions, and garlic until translucent.

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Add add the chicken and turmeric. Season with salt and pepper, puncture the dried Persian lemons and add them and 3 cups of water.  Cover and cook while you work on the greens.

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Cut the celery in pieces about 2 inches long. In a separate pan add 1 tbsp of olive oil, add celery, and saute for about 5 minutes.

Rough chop the parsley and mint.

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Add the celery, chopped herbs, advieh, and 2 cups of water to the meat pot.  Cover and cook on medium for 1 1/2 hours. Adjust seasoning.

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Serve with rice and enjoy!

Serves 4-6

Categories: Kosher, Main Dish, Persian, Recipe | Tags: | 1 Comment

Garden Fresh Fried Rice

I was not in the mood to fuss over dinner tonight. I didn’t even want to cook, but I had a lot of fresh veggies calling to me:  broccoli and bok choy from my garden, asparagus from Filasky’s Produce, and sundry other veggies including carrots, celery, and onions. I decided on a stir fry, the next best thing to not cooking. What’s more, the colors always make me happy.

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I decided to try a different sauce combination (soy sauce, red wine vinegar, honey and tomato).

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Then my 6 year old came in, he wanted eggs, so the plan changed to accommodate all of us.  Now I would make a very veggie fried rice.

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By the way…we really liked the new sauce.  It gave the fried rice a great flavor.

Garden Fresh Fried Rice

2 Tbsp soy sauce

1 1/2 tsp red wine vinegar

1 1/2 tsp honey (local)

1 ripe tomato, chopped

2 Tbsp canola oil

1 – 2 cloves garlic, minced (from the garden)

1/2 lb asparagus, trimmed and cut into 1″ pieces (from Filasky’s Produce)

1 medium or 2 small heads of broccoli, cut into small cluster and the stems sliced (from the garden)

2 carrots, sliced on the bias

2 stalks celery, sliced

1 medium onion, coarsely chopped

Leaves from 1 baby bok choy (from the garden)

1 egg, beaten (from Farmer Kim)

3 cups cooked brown rice

Directions

Mix together the soy sauce, red wine vinegar, honey and tomato.  Taste and adjust if necessary. Set aside.

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Heat 1 Tbsp oil in a large skillet or wok over high heat. Add garlic and cook about 30 seconds, then add in the asparagus, broccoli, carrots, celery and onion. Stir fry for 3 – 4 minutes. Add bok choy, stir fry for 1 minute.

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Stir in sauce mixture and cook for 1 more minute.  Remove to a bowl.

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Place the other Tbsp of oil in the pan and heat over medium high heat. Add the egg and stir until just cooked.  Add the rice and stir fry for 2 – 3 minutes.

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Add the vegetables back in and stir until heated through.

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Serve and enjoy!

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Serves 3 – 4.                 

Categories: Asparagus, Broccoli, Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: , | 1 Comment

Khoresh Karafs – Celery Stew

The first time I went to Iran, my sister-in-law made a wonderful celery stew – Khoresh Karafs. I had never tasted anything like it. Who knew celery could be so tasty as a star ingredient? Since then I had tried to find a recipe for it, but none were quite right. So, during our visit this year, I made a special request that she show me how to make her Khoresh Karafs.

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She shared with me a secret to the great flavor of her stew – adding qormeh sabzi vegetables! Remember, when I last made Qormeh Sabzi, I made extra vegetables and froze them…this is why.

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While I watched all the steps of  cooking this using the traditional method, my mind was going over how to convert this to a slow-cooker recipe, it seemed to be a perfect candidate. All I had to do was wait until the celery in my garden was ready for harvest.

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My initial try ended up too watery with the celery saying a bit too crisp. So I made some adjustments, and below is the result of combining Nastaran’s recipe with my celery and a slow cooker.

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As with many stews, this is even better as a leftover.  I put our leftovers in the freezer and a few weeks later we enjoyed  a great leftover dinner of Khoresh Kalafs and Khoresh Bademjun (eggplant stew).

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Thank you Nastaran!

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Khoresh Karafs – Celery Stew

1 tbsp oil

1 lb stew beef or chicken, cut bite-sized

1 onion, chopped

2 tsp turmeric

1 tsp advieh or cinnamon or advieh

1/4 tsp freshly ground black pepper

1 lb celery, cut into 1-inch slices (from the garden)

2 tbsp dried mint

1/2 lb qormeh sabzi, fried and water

1 quart water

1/2 cup celery tops, chopped (from the garden)

1/2 tsp salt

2 dried limes, pierced

Splash of lemon.

Directions

Brown the meat in the oil. Add the onion and celery and fry on medium-low for 15 minutes.

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Place all the ingredients in a large slow-cooker. Sitr to combine. Cook on low for 8 – 10 hours.

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Taste and adjust seasoning. Add a splash of lemon. Serve with basmati rice. Enjoy!

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Serves 6.

Categories: Kosher, Main Dish, Persian, Recipe | Tags: , , | 4 Comments

Turkey (or Chicken) Vegetable Soup

As I usually do, I made turkey stock after Thanksgiving. I made A LOT of stock, which is in the freezer (hanging out with all my tomato sauce).  My friend Allan came and made us a wonderful turkey noodle soup.  Allan’s soups are always delicious, so I watched very closely as he worked his magic.  Then, when I decided to make some turkey vegetable soup to help ward off colds, I went to the freezer and brought out some more stock.

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Allan’s bouquet garni was wonderful, he made it from herbs I cut in the garden that day.  Today I used herbs I had dried from the garden.  I also opted to not use rosemary this time, but rather oregano. It still worked really well and imparted great flavor to the soup. Note:  I would not used store bought dried herbs, they are too finely crushed.

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I was only making a small pot of soup, feel free to increase all the quantities for a larger pot.

A note on vegetables – I prefer to feed my family organic vegetables whenever possible.  All the vegetables I grow are organic.  We have a few (very few) organic farmers locally, and they are worth any extra cost.  There are other farmers whom I know use as little chemical as possible, I buy from them as well.  Then there is other locally grown or organic produce from the grocery store, which of the two is preferable to me depends on the specific food item.  My general order of preference is:

  1. Grown in my garden
  2. Bought from local farmers who grow organically
  3. Bought from local farmers whose growing practices I know and approve of, even if they are not organic
  4. Non-local organic
  5. Local non-organic

There is nothing like chicken (or turkey) soup to calm the senses and heal both body and soul.

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Turkey (or Chicken) Vegetable Soup

1 quart of home-made turkey or chicken stock

Bouquet garni made from:

1 Tbsp dried basil (from the garden)

1 Tbsp dried parsley (from the garden)

1 tsp dried oregano (from the garden)

1 tsp dried thyme (from the garden)

5 dried sage leaves (from the garden)

1 bay leaf

1 parsnip, peeled and sliced/chopped (locally grown)

2 organic carrots, sliced

1 leek, white part only, sliced and chopped (locally grown)

2 stalks organic celery, sliced

Kosher salt and freshly ground black pepper

Directions

Place the stock in a medium pot. Add the bouquet garni and vegetables.  Bring to a boil, lower heat to low, cover and simmer for at least 1/2 hour (longer is better).

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Serve with crackers or good bread. Enjoy!

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Serves 4.

Cooks note – You can add pasta or noodles, just increase the heat to a good simmer and cook until the pasta is cooked through.

Categories: Carrot, Leeks, Recipe | Tags: , , | 1 Comment

Turkey Bolognese – Thanksgiving Leftovers #3

Take leftover turkey, a bunch of veggies, and mix it into my homemade spaghetti sauce and you get a totally new meal – Turkey Bolognese.  It is a shame to call this a “leftover” meal, since I would almost make the turkey just to be able to make this!  It is a shame I made this after the girls went back to school; well maybe not such a shame, it means we have extra to use for lunches this week – that is a happy thing!

This is adapted from Giada De Laurentiis’ recipe but, honestly, one of the things that made it so good was the tomato sauce I made and froze this summer.  I used a lot of fresh basil in the sauce, so I omitted the fresh basil in her recipe.  If you do not have a basil-based marinara, add 1/4 cup of chopped fresh basil before serving.

Turkey Bolognese

2 Tbsp extra virgin olive oil

4 cloves garlic, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 pound cooked turkey, finely shredded

3 – 4 cups of marinara sauce (I used 4 cups of my tomato sauce) (from the garden)

Kosher salt and freshly ground black pepper

1 pound pasta

Freshly grated parmesan

Directions

Heat the oil in a large heavy frying pan over medium heat.  Add the onion and garlic and saute until translucent, about 5 minutes.

Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.

Add the turkey and saute 1 minute.

Add the tomato sauce.  Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often (I covered my pan to retain the moisture).  Taste and adjust seasoning with the salt and pepper.

Meanwhile, cook the pasta until just tender, but still firm to bite.  Drain, reserving 1 cup of the cooking liquid.  Add to the sauce if needed (you do not need to do this if you cover the pan while cooking).

Put the pasta into a large pasta bowl, top with the sauce.

Mix the past and sauce, serve in individual bowls and pass the grated parmesan. Enjoy!

Serves 6.

Categories: Carrot, Main Dish, Pasta, Recipe, Tomatoes | Tags: , , , | 1 Comment

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