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Celery contains phytochemicals called phthalides, which some studies have shown reduce stress hormones and work to relax the muscle walls in arteries, increasing blood flow. As a result, it has long been used in Chinese medicine to help control high blood pressure. Celery is an excellent source of vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and vitamin B6. --Martha Rose Shulman

Celery and Tofu Salad  

Adapted from Szechuan Gourmet, Manhattan  

July 30, 2010 from NY Times

http://www.nytimes.com/2010/08/04/dining/04mini.html

Time: 20 minutes, plus resting time  

Ingredients

1 cup peanut oil

1 piece ginger, 2 inches long, cut into 3 or 4 slices  

1 piece cinnamon, 3 inches long  

3 cloves  

1 teaspoon coriander seeds  

1 teaspoon cumin seeds  

4 star anise  

1 tablespoon Sichuan peppercorns  

1/4 cup red chili flakes, or more to taste  

Salt  

1 bunch Chinese celery, thinly sliced  

4 to 6 ounces pressed tofu, thinly sliced or julienned.

 Direction:  

1. Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.  

2. Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.  

3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.  

Yield: about 4 servings.

Celery and Potato Soup

November 12, 2008

Recipes for Health

Celery and Potato Soup

By MARTHA ROSE SHULMAN

http://www.nytimes.com/2008/11/12/health/nutrition/12recipehealth.html?ref=celery

This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that’s drizzled onto each serving.

Ingredients:  

2 tablespoons olive oil  

1 small onion, chopped  

1 large or 2 medium leeks, white and light green part only, cleaned and sliced  

6 celery stalks, sliced (about 3/4 pound)  

Kosher salt  (optional, you can use regular salt)

1 medium-size russet potato, about 10 ounces, peeled and diced  

4 garlic cloves, peeled and halved, green shoots removed  

A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together  

7 cups water or chicken stock  

Freshly ground pepper  

For garnish:

 2 teaspoons walnut oil

 1/4 cup very thinly sliced celery

 chopped chives or chervil (optional) 

Direction: 

 1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.  

2. Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.  

3. Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.  

4. Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.  

Yield: Serves 6 to 8  

Advance preparation: You can make this several hours or even a day ahead. Refrigerate in covered containers. When you reheat, whisk the soup to smooth out the puree (it will separate as it sits).

This is American Celery

CELERY - CARROT COLE SLAW          

1 sm. cabbage, sliced thin

2 c. thinly sliced celery

1 c. coarsely shredded carrots

1/2 c. raisins

2 tbsp. cider vinegar

1/2 tsp. white pepper

1 c. plain low-fat yogurt

1/2 tsp. celery seed

In a large bowl, combine cabbage, celery, carrots, and raisins. Stir together vinegar, pepper, yogurt, and celery seed; pour over vegetables and mix well. Chill. Makes eight servings.

 
It's a Wonderful Waldorf

Recipe courtesy of Alton Brown from Food network: 

http://www.foodnetwork.com/recipes/alton-brown/its-a-wonderful-waldorf-recipe/index.html

Serves: 4 to 6 servings  

Ingredients

2 Ginger Gold apples ( Fuji will substitute)

1 Red Delicious apple

3 tablespoons cider vinegar

1 cup prepared mayonnaise

1 pinch kosher salt

Cracked black pepper

3/4 cup toasted walnuts, crushed

1 cup golden raisins

2 teaspoons curry powder

2 stalks celery, thin bias cut

1/3 cup fresh mint, chiffonade 

1/2 red onion, julienned

1 head romaine lettuce, heart only

Directions: 

Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on. 

In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.