Archive for the ‘vitamin c’ Category

Don’t be a Crybaby…

May 26, 2010

I love onions.  It seems that I use them in almost everything that I cook.  Not only are they delicious these members of the Allium family are good for you.  They are chock-full of chromium, vitamin C and many different flavonoids, plus they make your breath smell like roses. Or am I confusing that last part with something else?

Anyway, that said, I would never be able to slice onions without my onion goggles. Certainly not known for their attractive design these kitchen must-haves certainly do the trick.  It used to be that when I sliced onions I would cry like I was my husband watching Rudy.  Now, I can cut event the most pungent of onions without so much as a sniffle.

Get your own pair here:

http://www.surlatable.com/product/id/218899.do?mr:trackingCode=2E4B67C6-06C7-DE11-974B-0019B9C043EB&mr:referralID=NA

Celery Root – I don’t see a down side.

January 12, 2010

I’d like to introduce you to one of my new favorite veggies, celery root. This yummy little number is rich in potassium, vitamin C, K and fiber and, by the by, it’s a great cleansing food.

But if you need more convincing before serving it, it has been said that celery root (aka celeriac) is supposed to have “generative powers”.  (Yep, that means what you think it means.)

Look for celery roots that are medium-large, firm and smooth with taut skin (picture my husband fifteen years ago).  You can eat celery root raw or cooked.  It tastes like a combination of celery and artichoke, really great in soups, stews mashed and in casseroles.

One caveat:  It is a pain in the tuchus to clean.

Try this easy, healthy recipe from the Mayo Clinic:

Braised Celery Root

Ingredients

1 cup vegetable stock or broth

1 celery root (celeriac), about 1 pound, peeled and diced

1/4 cup sour cream

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons fresh thyme leaves

Directions

In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.

Using a slotted spoon, transfer to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes. Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.