What am I?
I'm often added to soups to add more flavor.
I started growing in the Middle East and have been farmed for at least 3,000 years. I was used as a decoration on King Tut's tomb! The seed, which is actually the fruit of my plant, was used in ancient medicine.
Where I grow
See my gnarly roots? You guessed it, I grow under the ground. However, I have many varieties, and on other plants, you'll eat the part that grows above the ground, which is a long green stalk. I'm a cool weather plant, which means I grow best when temperatures are 55 to 70°F.
After I'm picked
I grow slowly, and usually after the first frost, I'm ready to be picked. Farmers cut the stalks off the root. Once I'm picked, I should be kept cool.
My root is delicious cooked and added to soups or mashed like potatoes. My seeds can also be used as a spice. And the stalk can be eaten raw or cooked.
Did you guess... Celery Root
Español: raíz de apio
Have you tried celery root before? It can also be called celeriac.
Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
I made this recipe by thinking about flavors that go well together... I refer to this concept as Food Theory. This is the idea that if you know which foods and seasonings pair well together, you can make up any recipe. This helps cut down the grocery bill when you know you can make a meal based on what's on sale and in season.
When I saw the can of wild rice on sale (and if you've messed with wild rice before, canned is so much easier), I knew I could make a meal out of it! There are so many variations. Give it a try and share your comments below!
Wild Rice Chicken
2-4 chicken breasts
1 can cooked wild rice (used 40 oz can in video, but can adjust to family size), partially drained
1 onion (any kind)
1 pint mushrooms (any kind)
1/3 stick butter
Optional Ingredients and Variations
2 stalks celery
1/2 cup cranberries (fresh or dried)
1 green pepper
Preheat oven to 425 degrees Fahrenheit on convection oven, otherwise 350 degrees (adjust for cooking times).
Place chicken on non-stick baking sheet. Season evenly with thyme and rosemary. Place baking sheet in preheated oven in center rack.
While chicken is cooking, heat butter in pan on medium heat. When butter is melting, add sliced mushrooms. Sauté mushrooms for a minute. Add sliced onions and continue to sauté. When onions are translucent, add partially drained can of wild rice. (You can add other ingredients for a variation while sautéing or now.) Turn heat to medium-high and allow mixture to cook uncovered.
When chicken is finished cooking (it should just start turning golden brown), remove from oven. Carefully slice chicken and add to wild rice mixture. Cover and cook for about 5-7 more minutes. The chicken will absorb the liquid from the wild rice mixture.
Serve immediately. Pairs well with green beans and other vegetables.
Did you try it? Share your thoughts below!
Danielle S is the mother of two and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. She created Snackster Sam to make eating healthy more fun for parents and children. Learn more about the mission here.
The air is about to get crisper, and if you're like Snackster Sam, you're excited to heat up the oven and make some warm foods. We love this recipe from Physical Therapist, Carolyn Dolan. Try it out and let me know in the comments below how yummy it was!
(all organic if possible, use Clean Fifteen if unable to find organic)
2 Tbsp olive oil, avocado oil, lard, ghee, or coconut oil
6-8 garlic cloves, chopped
1 large cauliflower, chopped
1 medium butternut squash, chopped into 1" cubes
1 medium zucchini, chopped into 1" cubes
5 celery stalks, chopped
5 carrots, chopped
1 large white or yellow onion, chopped
2 cans diced tomato
2 Tbsp tomato paste
3 Tbsp chilli powder
4 tsp ground cumin
Sea salt and pepper added in the end to your preference
6 cups SOAR vegetable broth (if using pre-made then be sure it is organic, preservative and additive free)
1 -2 large avocado for garnish at the end
1 bunch parsley chopped to garnish
1 lb of grass-fed ground beef to add at the end (if you just can't live without the animal protein. I separated half of the chili and added the ground beef)
1 can black beans (skip if you are sensitive to legumes)
1 large pot (I used 20Q pot, need >10Q is my best guess)
1 cutting board
1 sharp chopping knive
1 can opener
Chop all ingredients. In large stock pot, sauté onion and garlic until onion is translucent. Add squash and all other vegatables adding tomato paste, chili powder and cumin. Mix well. Add diced tomatoes and vegetable broth and black beans (if including). Bring to a boil and then back to simmer and cover. Simmer until vegetables are al dente.
Serve in bowls and top with avocado and parsley. I served a side of mixed green salad, because you can't have enough veggies!
Dr. Carolyn Dolan, PT, DPT, Cert MDT is a traditionally trained physical therapist. After her own health struggles, she returned to get a degree in Holistic Nutrition to further help others to recover from injury so they can soar. Currently owns SOAR in Reno, NV where she empowers others to overcome their health conditions to optimize their performance in their life. When she isn't blogging or treating clients, she can be found chasing kids, dogs and chickens.