What's for dinner ( or lunch )

Aunt Bea said:
Cleaned out the vegetable crisper and salvaged the last of a bunch of celery to make a small pot of soup.

So tonight will be cream of celery soup with a toasted English muffin smeared with cream cheese and minced Spanish olives

Figuring out ways to use up a whole bunch of celery is always a challenge for me.

I should be thankful that I don't face any more difficult challenges in my quiet little life. :)
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Isn't it funny that you can't buy celery in smaller quantities. I have the same problem...you only use a couple of stalks for the recipe at hand, then hang on to the rest until it goes bad so you can toss it away with less guilt.

As you said: First World Problems, huh?
 

In The Sticks said:
Isn't it funny that you can't buy celery in smaller quantities. I have the same problem...you only use a couple of stalks for the recipe at hand, then hang on to the rest until it goes bad so you can toss it away with less guilt.

As you said: First World Problems, huh?
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Ask your produce manager or look for baskets containing loose celery ribs, (also carrots). We can buy just a few here. The baskets are usually empty, so have them refill. I forget how much per each, but if you just need 2 or 3, it's a solution.

Also, I discovered this celery trick years ago, to make it last way longer than usual..about a month. It gets yellow after too long a time. Aluminum foil is the key!


I don't buy trimmed celery hearts, I get the whole bunch. Of course it's taller, so you need longer foil and wrap it on the diagonal, after washing it and patting dry.

You can slip the whole wrapped celery back into the loose plastic bag it came in, so you know what it is.

Keep in fridge.
 
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RadishRose said:
Ask your produce manager or look for baskets containing loose celery ribs, (also carrots). We can buy just a few here. The baskets are usually empty, so have them refill. I forget how much per each, but if you just need 2 or 3, it's a solution.

Also, I discovered this celery trick years ago, to make it last way longer than usual..about a month. It gets yellow after too long a time. Aluminum foil is the key!
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I never thought to "just ask."

Regarding the foil, I was gonna post that tip. But it just prolongs the inevitable for me.
The only upside is you don't look at that foiled object and wonder what's inside. ;)
 

RadishRose said:
Well, maybe you can look for "new ways with celery". Besides soup, crudites or Ants-On-A-Log, I can't think of any. :)
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I used to keep raw veggies and dip in the fridge all the time. I'll have to start doing that again. I really like raw turnip with horseradish dip.

I had to look up Ants-On-A-Log. Never heard of it, although I've had my share of peanut butter & celery. Cute.
 
I try to keep celery and carrot sticks in water as an easy side dish but I have to make them ahead of time so all I need to do is dry them on a paper towel and drizzle them with a little salad dressing. I like the crunch and it keeps me away from other higher calorie/carb foods.

I also make things like soup, tuna salad, bean with greens using the tender inner stalks and leaves on a regular basis.

Today I made a small pot of cream of tomato soup using the last pint of leftover tomato juice in the fridge.

Tomorrow is grocery day!
 
Aunt Bea said:
Cleaned out the vegetable crisper and salvaged the last of a bunch of celery to make a small pot of soup.

So tonight will be cream of celery soup with a toasted English muffin smeared with cream cheese and minced Spanish olives

Figuring out ways to use up a whole bunch of celery is always a challenge for me.

I should be thankful that I don't face any more difficult challenges in my quiet little life. :)
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I use celery by making it part of my big, multi-ingredient salads.
 
hollydolly said:
Last night I had Egg Noodles with chopped bacon , soy and hoisin sauce with a side of steamed Brussel sprouts..

Today for lunch I've had Potato waffles with a microwaved egg...

Nothing exciting... :D
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I was watching a cooking show many years ago. A chef from England was making "Bangers & Mash." I couldn't recognize what it was & I never heard of it, so I looked it up. And laughed even more....
 
  • Haha
Reactions: Lee
hollydolly said:
sausages and mashed potato...
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They are difficult to find in this area and when I can find them they are a bit spendy.

I use this recipe with good results.

To me, they taste like Christmas morning.

Irish Bangers
1 pound ground fresh pork shoulder
1/3 cup chicken stock or water
¼ cup dry bread, cracker crumbs or rusks
1 t salt
1 t ground black pepper
¼ t ground ginger
½ t mace or allspice
¼ t nutmeg
¼ t sage or poultry seasoning, I use Bell's

Mix well and refrigerate for a day or two prior to pan-frying.

You can also cheat a little and mix the ginger, mace, and nutmeg with the bread crumbs and add them, along with the chicken stock, to a pound of your favorite breakfast sausage.
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