Tag Archives: celery

Pigeon Peas Escabeche

20 Feb

This is a recipe from my friend Jeanette Quiñones from Sazón Boricua

When she read about my fascination with the gandules Lula made for our recent baby shower, she told me she had a great recipe she always serves as an appetizer for parties and family gatherings. She offered to give it to me and you all… she only needed the pictures.

I am glad to have waited because the pictures are gorgeous!!!! I have not had time to make the recipe myself, but if you do, please feel free to write me a comment so we can all let Jeanette know how we feel about it. OK??


If you like to invite people over to your house and feel you always end up making the “same old, same old” appetizers as always, I invite you to make these pigeon peas in escabeche. It’s an easy and delicious alternative I am sure will please many.

escabeche de gandules 1


2 cans of green pigeon peas, drained (KarmaFree highly recommends organic brands)
1 small onion, finely chopped
2 small bay leaves
2 tbs sofrito, optional
1 tsp of black peppercorns
¾ cup olive oil
¼ cup white vinegar
¼ cup finely chopped fresh cilantro leaves
1 tsp salt
1 roasted red pepper, finely chopped
½ cup of pimento-stuffed olives
1 jalapeño pepper, minced
½ cup celery, chopped finely


  1. Cook the onion until translucent over about 2 tbs of olive oil over medium heat. Add the sofrito, peppercorns, vinegar, bay leaves and the rest of the olive oil. Take off the heat.
  2. On a separate bowl, add the roasted red pepper, olives, celery and jalapeño. Transfer the cooked sofrito mixture and add the drained pigeon peas to the bowl. Stir well to combine. Finally, add the fresh cilantro and season with salt.
  3. Let the mixture stand and macerate for at least 2 hours before serving them.


You can serve these pigeon peas with mini pita breads, pita chips, salted crackers, home-made tortilla chips or even as a filling for tostones made into small baskets, we call these tostones rellenos. I feel a class is coming up on how to make those… OK???

escabeche de gandules 023-001


Jeanette is the CEO and founder of Sazón Boricua. She started her blog from Puerto Rico on 2008 to share recipes, advice and tips for the home. She collaborates with Qué Rica Vida, has been selected as a Top Bloguera by LATISM 2012 and is also the founder of Red Bloguera de Puerto Rico. You can follow Jeanette on Facebook, on Twitter @sazon_boricua or via her blog Sazón Boricua. Contact her via email mensajes@sazonboricua.com.

The Shape of Foods Help our Organs?? – CELERY, BOK CHOY and RHUBARB

22 Oct

This is part of a series on how our food can help certain organs that resemble their same shape. I already shared with you how carrots benefit the eyes, how tomatoes and grapes benefit the heart and how walnuts are essential for brain health.

Celery, rhubarb and bok choy, among others, are stalky and long… just like our bones. These foods specifically target bone’s health because they’re both 23% sodium – bones are 23% sodium and so are these foods. When you lack sodium in your system, the body pulls it from the bones, thus making them weak. These foods replenish and maintain balance to the skeletal needs of the body.

Celery and rhubarb also contain calcium… but its better absorbed when eaten with other calcium rich foods, such as yogurt or cheese.

I don’t use celery all that much in my cooking and have never eaten rhubarb in my life, but here are some recipes where you can incorporate celery and bok choi into your diet:

Celery Lime Juice

Celery Pineapple Juice

Roasted Vegetable Stock

Tofu Cashew Stir Fry

Celery Lime Juice

15 Jun

If you thought Celery Pineapple juice was out there… let me give you another one.

Celery juice sound weird to many people, but it’s really, really good. It has many beneficial properties, and according to Hippocrates, the father of medicine, it “calms the nerve”… which is probably why was given to me as a treatment. Among its benefits are:

1. Eating celery will reduce high blood pressure and give the effect of calmness.

2. Celery clears uric acid from painful joints and may help the treatment of arthritis and rheumatic problems.

3. Celery also helps the kidney an acts an anti-inflammatory and antioxidant.

Even with all its benefits, celery could be a bit strong for certain people, so I was recommended to take it with lemon or lime to ease it into your system.

My sister was skeptical at first, and even though I don’t think she’ll be making this anytime soon… but I believe she was pleasantly surprised when I gave it to try. I enjoy a glass of this everyday now as part of a treatment, but I believe it will be part of my juice repertoire from now on.


1 stalk of celery, chopped finely
The juice of ½ a lime
1 cup of cold water
Drizzle of agave nectar or honey
Ice cube – optional
  1. In a blender or Magic Bullet add all ingredients and blend well.
  2. Strain the juice using a fine mesh sieve to get rid of all the pulp.

Pineapple Celery Juice

4 May

I am into natural remedies and treatments… and lately I have not been feeling like my usual self and I have sought the help of my natural doctor. He’s an iridologist and as part of his latest treatment, he recommended me to drink 8oz of Pineapple Celery Juice daily…

I know it sounds weird… I know!! But do not shoot it down until you try it. Really…


1 fresh pineapple, peeled and cut into long pieces
1 bunch of organic celery stalks
16oz of water
  1. Using a juicer… (my mom lent me her Jack Lalane’s Juicer) just process the pieces of pineapple and celery.
  2. Mix in the water to dilute the mixture.
  3. Place in a bottle and chill well in the refrigerator before serving.

I usually get 16oz of pineapple and 16oz of celery for a total 32oz of extract/concentrated juice.  Add the water to dilute a bit… 

What is this juice good for?? Good question… I do not question my natural doctor on what his treatments recommendations are for specifically as natural medicine has a very holistic/total wellness approach. But the flavors are certainly delicious and unique… Drink up!!

Roasted Veggie Stock

26 Jul

I always wanted to make my own vegetable stock… but I was inspired when I read about a year ago that someone had made a roasted vegetable stock to give added body to an Onion Soup.   I have wanted to make a vegetarian version of Onion Soup for a long time too. Why a vegetarian version?  It’s onion soup… no?  In case you were not aware, onion soup is made traditionally using beef stock or beef consommé – making it unsuitable for vegetarians.

So based on the idea that if you roast something in the oven it concentrates its flavors we got our hands dirty and made home-made roasted vegetable stock.  It’s simple; it just has a lot of ingredients and takes a little while.





2 medium carrots, cut into large chunks
2 medium onions, quartered
4 stalks celery, cut into large chunks
2 medium zucchini, cut into large chunks
2 bell peppers, green or red, roughly chopped
1 leek, washed well
1 large shallot, cut in half with skin on
2 garlic heads
A bunch of flat leaf parsley
Olive oil
Salt and Pepper
1 tbs Herbamare seasoning
1 cup crushed tomatoes
12 cups of water
4 bay leaves
½ cup balsamic vinegar
  1. First we need to roast the vegetables to make the stock…  so pre-heat the oven to 400° F.
  2. Place all the cut veggies (carrots thru parsley) in 2 baking sheets.  I tried to fit them all in one, but they were too much for my baking sheets.  Drizzle them lightly with olive oil and sprinkle salt and pepper generously.  Sprinkle the Herbamare too.  Using your clean hands, toss all the veggies until they’re well coated with the oil and seasonings.  Try to add as little oil as possible, because if you add too much oil now, it will make your stock oilier later on.
  3. Roast in the oven for approximately 30-40 minutes, turning the vegetables once during cooking.  Try for the veggies not to get too dark.
  4. When the vegetables are done roasting, transfer them to the largest, deepest pot you have…  I had to do this in two batches because I do not own large enough pots. 
  5. To the roasted vegetables in the mega large pot you’ll add the water, the tomatoes, bay leaves and balsamic vinegar.  Bring to a boil and simmer uncovered for about 45 minutes to 1 hour, until the flavors are extracted into the water.
  6. Let the stock cool down a bit so you can safely handle it.  When it is cool enough, strain the stock using a large colander over a very large bowl.  I suggest you strain the stock again using a fine mesh to make the stock as clear as possible.


Now you can store the stock in a bowl for use in the very near future or you can transfer to freezer bags and freeze in 1 cup or 2 cup increments to use later when making soups or risottos.

This yielded me about 10 cups of stock.  I used about 9 cups for the French Onion Soup and saved the rest for future use.

Easy to do and the flavor is spectacular.

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