Saturday, April 26, 2014
CELERY CRUNCH CASSEROLE
CELERY CRUNCH CASSEROLE
I am not usually a fan of celery and few of my recipes will use this vegetable. However, I know I will keep making this side dish often. I was surprised at how incredibly tasty it was. I think the Bread Crumb Topping is what helps make this dish so incredibly tasty! I couldn't stop eating it and made another casserole a couple of days later. My friend, Jan Ballas, of many years (we started out as dieting buddies) sent me this interesting blurb about celery. I kept it in the back of mind and the next minute found myself buying celery! Stranger things have happened! ;) Using the Bread Crumbs recipe (very simple ... just almond flour and water to moisten...baked! I have this on hand all the time now - so useful.), makes for a superb crumb topping with the Parmesan cheese (the kind in a can).
"Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems. Celery contains compounds called coumarins which are known to enhance the activity of certain white blood cells and support the vascular system. Celery’s rich organic sodium content has the ability to dislodge calcium deposits from the joints and holds them in solution until they can be eliminated safely from the kidneys. Celery is a well known natural diuretic and has ample ability to flush toxins out of the body. Celery also has significant anti-inflammatory properties making it an essential food for those who suffer from auto-immune illnesses. It also contains significant amounts of calcium and silicon which can aid in the repair of damaged ligaments and bones. Celery is rich in vitamin A, magnesium, and iron which all help to nourish the blood and aid those suffering from rheumatism, high blood pressure, arthritis, and anemia. Fresh celery juice is one of the most powerful and healing juices one can drink. Just 16 oz of fresh celery juice a day can transform your health and digestion in as little as one week."
1/4 cup butter (60 mL)
4 cups thinly sliced celery (1 L)
1 cup canned mushroom pieces (250 mL)
1/4 cup each chopped red, green (60 mL)
and orange peppers
Seasoning salt, to taste
Black pepper, to taste
“Bread” Crumb Topping:
3/4 cup “bread” crumbs (175 mL) If you prefer, use my bake mix or simply ground almonds!
1/4 cup grated Parmesan cheese (60 mL)
2 tbsp butter, melted (30 mL)
Preheat oven to 350°F (180°C).
In nonstick frying pan, in butter over medium heat, cook celery, mushrooms and red, green and orange peppers about 5 minutes, or until tender-crisp. While cooking sprinkle with seasoning salt and black pepper, to taste.
Prepare Cheese Sauce. Stir in vegetables. Pour into a medium-sized casserole dish. Sprinkle top of casserole with topping.
“Bread” Crumb Topping: Combine “bread” crumbs, Parmesan cheese and melted butter.
Bake 20 minutes, or until topping is lightly browned.
Yield: 6 servings
10.8 g protein
35.5 g fat
4.4 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
(Paypal/Amazon) - SALE priced!