Its guest blog time! My friend, Kandy Persall, who is an amazing cook sent me this recipe to share with you. Kandy is also the author of a book called Hungry for More. You should totally check it out if you haven't already!
Okay, I realize that this sounds kinda suspicious. I mean, what real American would serve a side vegetable that takes more calories to chew than it adds? Bear with me here. There is something about the broth that gives it a really nice flavor - not like just eating raw celery at all.
Celery with Cashews
2 stalks of celery per person
chicken broth
toasted cashews
"String" celery by making a slight cut into stalk and then breaking/tearing off tough fibrous strings out of it.
Continue, slicing each stalk into thirds.
Add celery into skillet, heated to medium high. Add enough chicken broth to cover bottom of pan.
Bring ingredients to a boil, cook about 7 minutes (longer if you have quite a bit of celery) reducing broth by half or more.
Add cashews and heat through. Serve immediately. (I serve it with grilled/baked/steamed fish or a stir-fry like sweet and sour pork).
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