Celerywithtomatoesolivesandcapers Recipes

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PAN-COOKED CELERY WITH TOMATOES AND PARSLEY



Pan-Cooked Celery With Tomatoes and Parsley image

You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 bunch celery, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 anchovy, rinsed and chopped (optional)
1 14-ounce can chopped tomatoes in juice
3 tablespoons chopped flat-leaf parsley
Pinch of sugar
Salt and freshly ground pepper to taste

Steps:

  • Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
  • Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 grams

CELERY WITH TOMATOES, OLIVES AND CAPERS



Celery With Tomatoes, Olives and Capers image

Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 medium onion, diced
1 lb celery (about 6 ribs of celery)
1 cup canned diced tomato
1 -2 tablespoon capers
8 large olives, chopped
2 tablespoons minced fresh basil
salt & pepper

Steps:

  • In a large skillet, heat the oil on medium heat until shimmery.
  • Add the onion, stir well to coat with oil, let cook while preparing the celery.
  • Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
  • Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
  • Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
  • Season to taste.
  • Serve immediately. Enjoy!

Nutrition Facts : Calories 72.5, Fat 4.6, SaturatedFat 0.7, Sodium 222, Carbohydrate 7.1, Fiber 3, Sugar 3.9, Protein 1.5

STUFFED CELERY WITH OLIVES



Stuffed Celery with Olives image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 8-ounce package cream cheese, at room temperature
1/4 cup heavy cream
3 tablespoons finely chopped pimiento-stuffed olives
3 tablespoons finely chopped pitted kalamata olives
2 tablespoons finely chopped fresh chives
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
8 stalks celery, cut into 2-inch pieces
Sweet paprika, for dusting

Steps:

  • Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
  • Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

TOMATO-BRAISED CELERY WITH OLIVES



Tomato-Braised Celery with Olives image

It's not just for salads or crudités, here celery stars in an easy side dish. It's braised with tomatoes, garlic, and anchovies and the briny result goes well with a main like pork chops or roasted fish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Yield Serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced onion
4 anchovies, chopped
1 teaspoon minced garlic
1 pound celery stalks, cut into 3-inch pieces
1 (15-ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 dried bay leaves
1/2 cup Kalamata olives

Steps:

  • Preheat oven to 350°F. Heat oil in a straight-sided skillet over medium. Add thinly sliced onion and anchovies. Cook, stirring occasionally, 5 to 6 minutes. Add garlic and cook 1 minute. Stir in celery, tomatoes, chicken broth, and bay leaves.
  • Bring to a boil, then cover and transfer to oven. Cook, stirring once, 30 minutes. Stir in olives; return to oven and cook, uncovered, 10 to 15 minutes more. Serve.

COD WITH TOMATOES, OLIVES, AND CAPERS



Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories     Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

  • Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
  • Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
  • Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

OLIVE-STUFFED CELERY



Olive-Stuffed Celery image

My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. -Stacy Powell, Santa Fe, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9

1 dill pickle spear plus 1 teaspoon juice
3 sweet pickles plus 1 teaspoon juice
6 pitted ripe olives plus 1 teaspoon juice
6 pimiento-stuffed olives plus 1 teaspoon juice
1 package (8 ounces) cream cheese, softened
1/3 cup Miracle Whip
1/4 teaspoon salt
1/4 cup finely chopped pecans, toasted
6 celery ribs, cut into 2-inch pieces

Steps:

  • Finely chop the pickles and olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended. Stir in the pickles, olives and pecans., Pipe or stuff filling into celery sticks. Store in the refrigerator.

Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 228mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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