Braised Celery and White Beans

Braised Celery and White Beans

Don’t be fooled by the humble celery! Look beyond what is thought to be boring, and used only for mirepoix and stuffing myth.  What lies there is an irresistible crunch and distinctive yet mild flavour. Braised Celery and White Beans lets this veggie take centre stage along side white beans to show off its best assets, the crunch. Even after cooking, the celery retains some of its inherent firmness which gives the otherwise soft ingredients a bit of character.

The tomatoey sauce provides the perfect bath for everything to soak and simmer together in. The melty and gooey cheese makes the dish homey and comforting. Served with crusty bread, Braised Celery and White Beans is a healthy yet rustic and satisfying meal.

Recipe source for Braised Celery and White Beans:  Compelled To Cook

 

Braised Celery and White Beans
Print Recipe
    Servings Prep Time
    4 servings 20 minutes
    Cook Time Passive Time
    75 minutes 45 minutes
    Servings Prep Time
    4 servings 20 minutes
    Cook Time Passive Time
    75 minutes 45 minutes
    Braised Celery and White Beans
    Print Recipe
      Servings Prep Time
      4 servings 20 minutes
      Cook Time Passive Time
      75 minutes 45 minutes
      Servings Prep Time
      4 servings 20 minutes
      Cook Time Passive Time
      75 minutes 45 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
      2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
      3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
      4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.
      Chicken and Celery Peanut Noodles

      Chicken and Celery Peanut Noodles

      Did you ever eat celery with peanut butter as a kid? Chicken and Celery Peanut Noodles combines this great flavour combination with a touch of spice, tender chicken, and saucy noodles. It’s a quick and delicious weeknight meal that the whole family will enjoy!

      You’ll love how the peanut butter virtually creates a creamy sauce on its own as it warms and coats the noodles and everything else that’s all tangled up in them. Along with the peanuts, the celery brings its inherent crunch to the dish, enhancing its texture and flavour. Chicken and Celery Peanut Noodles is a fantastic combination of flavours and textures but you don’t have to stop there. Celery is also great stir fried with beef, so next time you grab the wok be sure to reach for that crisp bundle of fresh celery to add to your veggie mix.

      Recipe source for Chicken and Celery Peanut Noodles:  Compelled To Cook

       

      Chicken and Celery Peanut Noodles
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Chicken and Celery Peanut Noodles
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
          2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
          3. Cook noodles as per package directions and allow to drain in colander while proceeding.
          4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
          5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
          Recipe Notes

          I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.