I used to cringe when I cut celery. I hated seeing the leaves and bottom of the stalk go to the compost. It seemed so wasteful. A quick solution? I put all unwanted celery pieces in a bag or jar in the freezer. Next time I want to make homemade chicken stock, I have a large portion of celery saved! I also do this with my carrot ends and onion pieces. The compost pile won’t grow as fast, but homemade stock is worth it!
I have tomatoes in abundance right now. And if I don’t use them up soon, they’ll be too ripe for anything other than sauces. So this is another one of those “gotta use it up!” recipes.
WARNING: I have changed this recipe slightly since I made it. The rice wasn’t done (I actually followed the rice directions from a recipe, too!), so I have adjusted the cooking time.
The wife of my church’s missionary to China taught my mom, sister, aunt, and me how to make dumplings yesterday. She made Danny, Bella, and me dumplings after I had Declan. They are delicious! She very kindly offered to teach us all-American cooks how to make a Chinese dish. I took (practically) billions of pictures and a few videos. And I’m still not so sure I can make them without her. Continue reading Making Chinese Dumplings
Yesterday evening was an “oh-great-supper-needs-to-be-ready-soon-and-I-don’t-have-a-plan” night. I took a quick refrigerator, freezer, and pantry inventory. I had tomatoes from the garden that needed to be used, like, last week. I had a ton of tortillas from Friday’s crazy, “Hey! Why don’t I make fifty homemade tortillas in the two hours I have before supper?” I had frozen black beans in the freezer. And, as always, I had cheese. Logical conclusion? Black Bean Quesadillas!