What to do with all that celery…
At our house we almost always buy two Prairie Paks, ( yes, PLF says "Pak" instead of "Pack" so we do too! ) and sometimes three full packs. Can you dig how much fresh celery that amounts to when celery is on the menu? Celery, with all it's wonderful flavor is a staple in many homes where Mom's truly like to cook. The reason is clear: versatility. A few reasons why... First, you can dip it - when fresh it's crunchy texture makes it a flash to upload a wad of your favorite dip. The bigger the wad, the better, eh? Second, you can stuff it - with velveeta, pimento cheese, cream cheese, peanut butter and uh, what else can we think of folks? The only reason we do not "stuff" more often at our house is I am not crazy about de-stringing the celery. If I'm going to take the time to stuff it, I feel like de-stringing is a also a must. We "stuff" when company is coming, mostly. Third, cooking it in your favorite recipes - celery, without a doubt is the best accompaniment flavor when cooking chicken for casseroles and soups. And some of the very best flavor is to be had in the leaves. Yep, that's right. Chop and put some celery tops in your pot of chicken when pre-cooking to prepare a dish from a recipe. Fourth, add to fresh salads. Celery adds a bit of crunch to chicken and tuna salads as well as any vegatable salad you prepare for your family or friends. Fifth, chop celery to freeze for later use in your own recipes. Celery is basically water. When freezing it you are going to cause the water in the cells to expand and turn it quite soft upon thawing. Use frozen celery for soups, casseroles, sauces and stock only. If your celery has become limp, chop it and freeze it! It will still be good to cook with.
You may think I found all this on the web. Well, you'd be wrong on that score. My Mom (R.I.P.) taught me more about cooking, just off-handedly in her kitchen or mine, that I can hardly imagine what kind of cook I'd be without all those comments, thrown out with no more thought than if she was talking to herself. Thanks to my Mom, I can make the best southern cornbread from scratch, dumplings from scratch, and banana pudding, (and more) you ever wrapped your lips around. Did you know there is a certain type of potato for creamed and another type for mashed that tastes best? And do you know how to pick the best onions for sweet or hot flavor? My Mom taught me all that, and so much more. (back to celery...) Celery, in all it's different ways of pleasing us should be a summer and winter staple in kitchens everywhere. Oops! Almost forgot this! Sixth, you can dehydrate celery. The flavor intensifies and in this form is very handy, as it may take less to garner more flavor. I have a dehydrator I bought about 15 years ago, when making jerky was a fad around here. I have found that it really comes in handy for more than just jerky tho'.
Celery is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.
Celery and chicken drumsticks pictured are both from Prairieland Food Discount Food Packages Program. Whew, that can be a mouthful. :)
Tagged: celery, celery article, discount food packages, food, prairieland food
Hiya losangelas —
You know, when I was young (a long time ago) I dieted some. At that time I thought celery was a part of the ‘cardboard’ family of foods. Not much PA-ZAZZ. As I’ve aged, I’ve learned that the goodness of many foods lies in what’s hidden within and not what you dip it in!
very informational! thanks 🙂