Sticky Rice Dumplings（粽子）

I have a vague memory of watching an old family video of my grandparents at their third to last house. We're in their kitchen and they're wrapping sticky rice dumplings. I'm probably no more than 2-3 years old. I've always loved these, but they're not an everyday food because of how labor-intensive they are to make. When I moved to China for a year, I remember wanting to find some. I flipped back through my scrapbook of photos from that year and I didn't find any photos of sticky rice dumplings. Honestly, I don't remember eating any that year. If I did, there's a high chance it was a sweet one filled with a date. 

Although by definition, it is still a sticky rice dumpling, it wasn't the kind I grew up with as a child. I wanted the savory salty ones filled with pork, peanuts, and mushrooms. A few years ago, I told myself I'd try making them. After reading some recipes and realizing it wasn't a spur-of-the-moment type cooking endeavor, I gave up on it. 

Last year when we went to Taiwan, we bought some sticky rice dumplings from a food market. We bought a few different flavors to try, and one of them was the kind I grew up with. For the duration of that sticky rice dumpling, I was teleported back to my childhood when I was able to eat this flavor because my grandparents made them. 

This year, I planned ahead and purchased ingredients to make my own sticky rice dumplings. 

• bamboo leaves
• cotton twine
• sticky rice
• split mung beans
• pork belly
• shiitake mushrooms

mise en place

 

To make these, I consulted various recipes including the ones from Woks of Life, Made with Lau, and a video to teach me how to fold them. Between these three recipes, I came up with a blended version of my own. Primarily from Woks of Life, I used their rice seasoning as well as meat marinade. I consulted Made with Lau on cooking time as well as other marinade variations. Then, it was time to get messy and get folding. 

 

I don't have great advice on how to fold these. It's pretty tricky at first. Once you get the hang of how to hold them and fold the leaves, it goes much better. I ended up using a mixture of two leaves and three leaves to fold depending on the size and quality of the leaves. The smaller leaves I used three just to be sure I could get a good seal on it. If the leaves ever cracked, I would just add another leaf on the outside as a "bandaid" to keep everything together before tying. 

 

We ended up making over 60 of these with the ingredients we had. For a first-try, I'd say it was quite successful overall. The first batch I cooked according to the recipe and boiled for 4 hours. This was way too long. We had already soaked the rice overnight so I think 4 hours yielded way too sticky of a texture for my liking. Even cutting off 1 hour would have made a big difference. The later batches we boiled, we cut down the cooking time to 2 hours and even without soaking rice overnight, I think they turned out fine. 

For loving sticky rice dumplings so much, I didn't actually know the story behind why these are eaten. My kids and I watched a short video summarizing the history of this holiday. In short, there was a Chinese poet named Qu Yuan. Due to corruption, he was banished. After this, he walked into the river holding a giant rock and was never seen again. Balls of rice were dropped into the river to prevent fish from eating his body. These balls of rice have evolved into the sticky rice dumplings eaten to celebrate this holiday. 

I personally don't think about the cultural reference of these very much. I just enjoy eating them. 

Yum!

 

Along with my own nostalgia after eating these, I got great feedback from sharing these with family and friends I view as family. The highest compliment came from an auntie friend of mine whom I view as a motherly figure. The closest translation of her response would be, "It was very similar to the ones I ate in Taiwan - very sticky and fragrant."

My dad on the other hand had a very different response. I had brought these over to eat with him for lunch and didn't say anything regarding where they came from. While we were eating, he asked me, "Did you buy these or did a friend give them to you?" I told him I made them. His eyes flashed wide for a split of a second and that was it. He didn't even tell me if they tasted good or not. 😂 Sigh. 

I'm not going to do the cost breakdown on these like I did last year during my Takeout series, but realistically, these are being sold at the store for approximately $4-5 each. Maybe one day if I get desperate, you may find me selling these somewhere...🤣

Dehydrating #5 and #6

Life has been busy. I'm finally getting around to writing the next part of my dehydrating series! 

Apple Chips

I made apple chips! Typically, I'm not a fan of apples. I think I've been scarred growing up eating fruit. My dad didn't cut the core out of the apple. He would just cut the apple and hand me and my brother each a half. I ate around the core but did so pretty sloppily so a lot of the apple went to the trash. I'd also get in trouble for eating it sloppily so I hid my apple trash in various places around the house so they wouldn't be found. Needless to say, I don't have good memories eating apples.

Lesson to parents: just cut the core out of apples for your kids. Do it forever if you can. One day they will notice.

I bought apples specifically to dehydrate for this "experiment." They turned out well! It made me actually want to eat apples.

 

It's been so long I honestly can't remember what temperature I dehydrated them at anymore. I would think I did about 135 degrees for 8-10 hours as that is pretty standard for dehydrating. I did both regular apples and cinnamon apples. My preference was for the cinnamon apples because they had a sweetening effect on the apples. 

As you can see from the photo, I had to cut my apple in half and then slice into semi-circle shaped slices. Ideally, I would have loved to be able to slice them in a donut shape with the center cored out. However, my mandolin would not fit my apple all the way across in diameter so I had to slice. They are more aesthetically pleasing as cored out rounds, but that would also affect the dehydrating time because the pieces would be larger. 

Kani Crab

I was inspired to try dehydrating Kani Crab because I saw someone do an air fryer recipe. I actually tried the air fryer recipe in our toaster oven as well and it didn't turn out like the video...so I adapted it for myself.

The consistency of these was not there because I bought kani in strips and pulled them apart by hand. The pieces were not evenly sized so they cooked at different rates. Some pieces were perfect, some were still on the chewy side, and some were overcooked and too brown. 

I attempted to make this two times. The first time, my temperature was too high and the pieces were uneven so we had a gamut of overcooked, perfect, and not cooked enough.  The second time, I think my temperature was too low but the pieces were more uniform. As a result, they ended up hard and tough, not light and airy as I'd hoped. I think I'd aim for a temperature of around 380 degrees for 15 minutes and tweak from there if I were to try again. 

The video I originally saw was great inspiration to make these, but the results just didn't turn out as I'd expected. There was a lot of flavor within each piece, but because I didn't perfect the cooking instructions, it wasn't completely enjoyable for the work it entailed. If I were to commit unlimited time and resources, I would further develop this recipe. However, I don't think I will.

No Use Crying Over Spilled Beads

I started a new craft project this year. I was inspired after seeing a social media post and decided I could make it myself. I''m not revealing what I made just yet but I will reveal the supplies I purchased and what happened to hinder my progress.

My project this year was related to beads. I had to do some research before beginning on this project because I'm not someone who likes to start projects and not finish them. If I'm going to start something, I'm going to be 80% confident I can see it through to the end. After doing some research and learning about the types of beads I needed (bugle beads and seed beads), I purchased them and they arrived on January 4th. I was mesmerized by how small these seed beads are and how pretty they can be when they reflect light. 

I had been on a groove and was really enjoying my pockets of time getting to listen to an audiobook and work on my craft. Things were going great. Then, three weeks later to the day, disaster struck. I was on the couch with my craft station set up when my tray of beads slipped off the couch onto the rug below.  

Every single bead fell out of the case...and was piled into the glass bowl seen adjacent.

I didn't scream when it happened but I was in so much shock. These beads are so tiny. You have to see them to really understand, but they're smaller than a grain of rice. They're probably about 1/3 to 1/2 the size of a grain of rice. I kid you not, these are small. The original product listing said this was a pack of 24,000 beads. I'm pretty sure I spilled at least 20,000 of them...

It didn't occur to me at the time, but I could have spent about $10 and just purchased a new one instead of bothering with sorting them back into colors. The problem was, this was during the week of the freeze in town when everything sat at a standstill for about 2 days. Even if I had ordered it again from Amazon, it wouldn't have arrived until 2-3 days later. 

 I got to work picking out each color one by one.  

One hour of hard work.

After an hour, this was how much I got done. Certain colors were easy to spot and separate. Other colors were so close to each other and looking at them all swirled together was making my head spin. 

Four days later, I made significant progress:
 

Four days of hard work.
 

After days of sorting these minuscule beads, I had come to the conclusion my colors were not going to go back to the original categories which they came. Iridescent clear, iridescent pink, and iridescent blue looked identical unless I shined a light at just the right angle. The two greens which came in the original pack were now indistinguishable. Orange and magenta looked the same. The original five different shades of blue all looked the same now. These were just going to be blends.

Once I had a good number of beads sorted, I could resume my crafting again. I was actually able to make great progress in February and so far in March with my original projects. Periodically, I'd continue sorting the beads from the glass bowl, but eventually, I reached a point where the remaining colors in the glass bowl complemented each other in their own blend.  

It's hard to tell, but the seed beads in the glass bowl only fill one layer now - a far cry from the 20,000+ originally spilled....

With a quick math estimation, I've used approximately 8,000 beads. Eventually in the future, I will need to sort the rest of the beads back into the bead case whether that be sorted into the correct colors or creating a new section for the blend. My glass container needs to return to the kitchen eventually.

There were many times I wanted to give up on sorting these beads and scrap the project entirely or just buy a new box and start over. It's absolutely true the $10 to buy a new box of beads is more "efficient" than taking the time to sort the ones I spilled. However, the satisfaction I have from knowing I sorted these beads back into their colors gives me strength and encouragement to know I can overcome difficulties and do hard things. No matter how many struggles we face, sometimes, we still need reminders to know it's possible and we can do it. 

In a few months, I will be ready to reveal my craft, but not yet. :)  

Critical Thinking Loves Creativity

When I first got pregnant, I loved baby/children's consignments. They were exciting, fun and I could go to one place and be bombarded by all the baby clothes and gear I could ever dream of. It was amazing to see such low prices because new baby things are costly. We didn't buy everything second hand and there are items I would not recommend getting second hand, but it was so much fun for me to walk through the consignment and get early access as a first-time mom. This was over 8 years ago. I haven't been to a consignment in the last 5-6 years because by the time I got pregnant with my second, we basically already had everything. 

A few weeks ago, I went to a kids consignment again for the first time in years. I didn't have anything in mind for things my kids needed, but I was curious to go look. I went over during their half price sale on a Monday evening and we ended up perusing for about an hour.

A lot of the good stuff had been picked over - I wasn't surprised - and what was left was consolidated into one large room. I wandered over to the shoes to see what they had and didn't see anything for my daughter. Then I went around the perimeter and found the boys shoes. There were a few contenders I debated. Then, I wandered over to the toy section. I was originally looking for roller blades but the ones they had probably sold pretty quickly at regular price. While perusing the toys, I saw old toys we used to have which have been passed on to other families and friends over the years. It was a little sad being reminded of the toys my children used to play with, but honestly, it was a lot of clutter and a trip hazard when at our house. I'm thankful for that phase of life we had, but I'm also thankful to be in our current phase of life.

Lastly, I wandered the aisles of clothing left on the racks. My daughter doesn't own any jeans because I got rid of all the ones we had at one point due to her reluctance to wear them. We've gotten to a place where although she still doesn't like wearing jeans, it would be nice to still have a pair. I browsed the aisle and saw a few pairs with tacky designs or faux rips on them. Those were not what I wanted. As I wandered the second aisle, a pair of jeggings in a basic blue wash caught my eye. They looked pristine as what happens with a lot of items at consignments. 

This is the exact pair of jeggings I found sold new on the retailer website. 
When I went to the consignment, these jeggings were listed at $12.99

 
Then I saw it. The imperfection. The reason why other moms and dads did not purchase this and put it back on the rack. The adjustable waist elastic was missing on one side. 

I'll spoil it for you now: I bought them. At $2.25,  this was a great deal. And I'll break down for you why I did.

1. I did notice the missing elastic. I'm a saavy enough shopper and observant enough mother to notice details like this. I'm also experienced enough to know how manufacturers make these elastic adjustable waistbands. I saw that the elastic was buttoned on one side of the jeggings and missing on the other. These elastics are one piece which meant the "missing" side had to be lost inside the waistband of the jeggings. I felt around, and sure enough, I found the lost end of the elastic hiding inside the waistband. 

2. Could I fix it? Yes, I was confident I could. Last fall, I replaced the elastic in one of our queen sheets. 

After coming home, I got right to work. From the opening in the waistband to where the elastic had slipped to, it was about 7-8 inches in. I needed something long and firm enough for me to grab a hold of the elastic and pull it out. I'm no sewing and alterations expert, but my critical thinking skills are good enough to where I've solved a number of life problems with creative solutions. I grabbed a metal chopstick from our kitchen drawer and stuck it through the waistband. When I had gotten a hold of the elastic, I attempted to guess where a buttonhole was to loop the end of the chopstick through so I could pull the elastic out. 

I worked in slow increments, making sure to hold the elastic every time I pulled it closer toward the opening a few inches at a time. I had managed to use the chopstick and pull the elastic out almost to the opening. I was trying to figure out how to angle the chopstick to get the elastic out of the hole when the elastic fell off the tip of my chopstick and slipped back in. It didn't recede nearly as far back as originally, but I had to pull it back out a good 3 inches or so. 

On my second try, I got it out and securely buttoned to complete the adjustable waistband. This pair of jeggings was like new again and completely adjustable. It took me about 5-7 minutes from start to finish. For over $10 in savings compared to buying new, I'll take it!  

As annoying as it can be to see my children put deflated ballons in a water bottle and call it an "experiment", use medicine dosage cups as maracas, or tape paper onto colored pencils and call it a sign, this is the start of their creative journey. And when paired with the right amount of intelligence, you never know what beautiful successes are coming for them. Because I still amaze myself at my own.  😄

Dehydrating #4: Green Onions

During the winter, green onions become more expensive and Costco stops carrying them for a while because they're more expensive to source. We were at Costco last week and found them again! I don't think I'll actually be buying my green onions from Costco anymore as I found a new grocery store nearby with better pricing, but this batch was from Costco.

We got so excited we bought 3 bags: 6 pounds of green onion. Normally, I don't buy this much at one time. However, I had come across the idea of dehydrating my own green onions at home a few months ago. To my dismay, that's when green onion prices were going up so I had to wait a while to get them again in bulk.

Green onions took a long time to dry. I didn't cut them into especially small pieces because I didn't want them falling through my grates. Most of mine were cut into 1-1.5 inch pieces. I didn't end up separating the greens and whites because it was experimental so I was just going to see what would happen. 

 

 

I ended up filling five trays of green onion into my toaster oven. I used the dehydrate setting and put it at 135 degrees F. The original time was set for 10 hours and I ran it overnight. The next morning, I went to check and the vast majority of them were not dry enough to store. I maybe removed one tray of the smaller greens which had finished dehydrating, but the rest of the pieces were left in the oven again to continue.

 

At the end of the day, the thickest pieces needed about 26-30 hours of dehydrating before they were dry enough to store. I put them into glass jars and added a silica gel packet to each jar. I have a ton of these from the probiotics I take so I'm glad to have another use for them besides simply throwing them away.  

They're really just a healthier version of the "vegetable" packet you receive when you make instant noodles. But I like that they're healthier and I know it's a pure green onion. Because I cut my pieces larger, they're still on the larger side even dehydrated. It's so convenient to be able to store them in my pantry and just toss some into a dish as I'm cooking.

I do think these work best for soups and stews because if they don't re-hydrate with enough moisture, the texture is a little strange to eat. I have an idea to grind some up into smaller pieces and adding to food that doesn't require a lot of moisture as a garnish. 

Personally, I do still enjoy having diced pieces of green onion in my freezer. It mimics the fresh green onion feel without having to keep it fresh in the refrigerator all the time. My freezer space is very valuable so being able to store it in a cabinet or pantry is a plus as well. I think I will try to keep some of both in the house so depending on the various dishes I'm making, I can choose to use the freezer stash or the pantry stash.

If I were to dehydrate these again, which I probably will, I would definitely separate the whites from the greens. If not completely, I would at least put them on separate trays when dehydrating so I can just remove the trays of greens first and keep the trays of whites in longer.  

Another change I would make is the shape of the green onion. I wouldn't necessarily cut them smaller, but I would cut them on a bias instead of cutting them straight into cylinders.  This exposes more surface area and would shorten the drying time very slightly because all the moisture is held between the layers of the green onion. Cutting it on a bias opens up the layers more.

Another thought I had would be to keep the root of the green onion intact and slice it lengthwise into skinny strips and dehydrating the whole green onion that way. I don't know that I could use the green onion in that shape directly, but it would also be a way to speed up the dehydrating process because there is so much moisture inside the layers, especially at the bottom.  

I'm about to chop up the remainder of my green onions to add to my freezer stash! 

Educated Guessing

About a month and a half ago, I did a craft with some kids and used toilet paper cardboard rolls. I gathered all the ones I had saved up in our house at the time and brought them to be used. The kids had a lot of fun with our project and I had no more toilet paper cardboard rolls at our house. I always save them because we use them for various purposes around the house.

• DIY firestarters by filling them with dryer lint
• trash can tampers
• plant seedling starters
• craft uses

After the craft I did with the kids, we started over from zero. This week out of curiosity, I counted how many we had - 5. 

There's one more in a different bathroom.

 
Now in the last approximately 45 days, I didn't make any DIY firestarters, I didn't make any plant seedling starters, and I haven't done any more crafts. If I used any as trash can tampers, I wouldn't know anymore because they get trashed after pushing the trash down. My guess is we used at least 1-2 to tamp down the bathroom trash.

Using my best educated guessing, I'd guess in the last month and a half, we used the 5 rolls of toilet paper which I have cardboard rolls from, 2 rolls for tamping trash, and maybe another 2 rolls for margin of error.  That would put our toilet paper usage at approximately 9 rolls of toilet paper in the last 45 days. 

I don't think most people know how fast their toilet paper gets used. I really didn't until I did some math just now. The only other way people know how fast their toilet paper gets used is if they realize they're buying it very quickly. This happened to me in college when my roommate and I seemed to be going through a roll of toiler paper per day. It wasn't me...

Something that's always been in the back of my mind has been how much daily living essentials cost us. Food is food and calculating it is kind of irrelevant because when we're hungry, we're going to need to eat. Whether that comes from our refrigerator, freezer, pantry, or in the form of takeout, I'm not going to deny hunger requests. Food and groceries are rather easy to calculate because we buy them frequently.

I'm talking about the daily living essentials like toiler paper,  toothpaste, shampoo, conditioner, body wash, face cleanser. How long do these actually last us and how much are we spending on them? 

I used to see the price of an expensive face cream and scoff a bit because it cost so much. Now that I'm older, Ive begun justifying buying these because I know they last a long time. I was gifted a face moisturizer for my birthday a few years back and I used it for at least six months if I remember correctly. Sure, the upfront cost seems steep, but when you calculate it out for how long it lasts, you end up at around a quarter per day. I can justify that. 

Anyone else out there actually think about these things?  

Dehydrating #3: Shrimp

Making my own dried shrimp was one of the earlier ideas that popped into my head after we got the new toaster oven. Dried shrimp is known for being more expensive than regular shrimp because the flavor is so much stronger. You don't have to use as much at one time, but it's more versatile because it is dried. When we went to Taiwan last year, I really wanted to bring some back. I saw someone selling a giant bag of dried shrimp at a market one evening but never got around to purchasing it to bring back home. I cannot legally buy it from the market to bring back because it is not properly packaged and labeled. By the time we were getting ready to leave, I didn't make a last minute grocery store trip to bring any home. I talked to a friend about it and she had said some of her friends tried bringing it back before but it is tricky because of the refrigeration. So from the time it gets packed into the luggage in Taiwan and makes it back to your home in the states, many hours (a day?) have passed and the quality may have been affected. 

I had done some research online and they said to dehydrate your own shrimp, start with cooked salad shrimp. This saves the step of needing to boil the shrimp before. I was at HEB getting some groceries when I saw a bag of salad shrimp. I spontaneously decided to get a bag and try making my own dehydrated shrimp at home that weekend. I honestly didn't even pay a very good price for the shrimp. The bag cost me about $7.00 and these were a pound of 150-250 size cooked shrimp. I can get a bag of the same size for uncooked shrimp and save $1.50. I think I can boil my own shrimp at home for less than that. 

Regardless, it was a capturing-the-time moment so I was already at HEB, the shrimp was in front of me, and I bought it. 

Dehydrating the shrimp wasn't difficult. I took the shrimp and laid it out on my dehydrating trays. I set the oven to 135F and the timer for 10 hours. I peeked in a few times to check on the shrimp, but when they were done, they were dry and felt just like the store-bought ones.  

 

My husband was smart. I didn't think about this, but it was a Friday evening to Saturday morning when I dehydrated them. At the time I had asked him, do you want to do the dehydrated shrimp first or *item number 4* first? He told me to do the shrimp first because I wasn't teaching over the weekend so it would give the house some time to dissipate the smells. Boy was he right. 

 

  

 

I'm happy with how my shrimp turned out. They look just like the ones from the store. The size of mine are a little smaller because I probably started out with smaller shrimp to begin with. I buy the size M from the store so they probably start with size 75-125 shrimp or so. The yield was similar. My pound of shrimp turned into 77g of dehydrated shrimp. The packs from the store have 100g of dried shrimp in them. 

 

When they're on sale at the grocery store, I can get the bag on the left for less than $7. The jar of dehydrated shrimp on the right I made myself cost me $7 in shrimp and time/electricity to dehydrate myself. 

 

I don't think I'll ever dehydrate my own shrimp again. The cost breakdown doesn't make sense and my whole house smells like a seafood market for about a half day. If I had access to bulk seafood at super discounted prices, my response might be different. But, for where I live and what I have access to, making it myself won't be cost efficient.  I'm glad I did it once just to have the experience and know-how. But now, I also know that paying for a bag of dehydrated shrimp from the grocery store really isn't that expensive. 

Dehydrating #2: Squash

We were at the grocery store one day leisurely pushing the cart around the store. I think we only had one item on our list which was already in our cart. Everything else was bonus. We passed the produce section, and I asked my husband, do you want to try zucchini chips? He okayed the idea so I went to get some.

Now I was a little confused for a bit because the signage in the store said zucchini but the label on the bag said squash. I never really looked into the difference between the two, but the vegetable looked correct for what I wanted, so I bought it and just thought, "I guess I'm making squash chips instead." Turns out that zucchini is a type of squash, but not all squash are zucchini. This makes sense to me as I'm used to seeing squash as a large gourd with tough skin.

I used our mandolin to thinly slice the squash into rounds. I seasoned with a few spritzes of oil and the slightest bit of salt. I placed them into our toaster oven and had to jerry-rig a two-tray system. This was before I bought the extra air fryer baskets for dehydrating. I ended up using the wire rack as my second tray. The slices did begin to curl around the wires as they cooked, but the overall flavor and texture were not affected. They just ended up looking a bit wavy. 

 

 

I found that 135F at 10 hours was a good amount of time to cook squash when sliced into round discs. I made these another time with oblong slices and didn't increase the cooking time - that was a mistake. The second batch with oblong slices was not as crispy as the first batch.  

These chips were so delicious. A lot of them were consumed while sitting in bed watching television in the evening after the kids went to sleep. For me, these were tasty enough to crave and serve as a substitute for potato chips. Now that I have extra dehydrating trays, I can dehydrate 6 squash at one time - it came out to about one squash per tray. 

I told my kids to try these and they did but weren't as impressed as I was. They would still prefer regular chips over these any day. Their palette is still young and immature. 

I really enjoyed making these squash chips and they will definitely be on my list to make again.  

Dehydrating #1 : Kiwi

We've had the same toaster oven since we got married which meant it was just over 11 years old. There was nothing wrong with it - still fully functioning - but our family has changed in the last decade and our needs are different. I found myself wishing I could heat more food in it at a time - if we had chicken and french fries, I couldn't heat enough for our whole family at one time. I could barely heat enough for both my kids at one time. 

This led to some searching online and buying a new toaster oven that was much larger and had more features than our old toaster oven did. The main reason we bought this one was for the size. It's advertised to hold a 20 lb turkey! I don't think I will ever roast a 20 lb turkey in my toaster oven, but it's nice to know the size is there if I ever truly need to. In addition to the size, I was intrigued by the features, primarily, the dehydrating feature. This oven has digital temperature settings as well as a digital timer, neither of which our old toaster oven had. 

We use our new toaster oven a lot to reheat food and toast bread. That's a given. Four years ago, I did an experiment by counting the number of times I used each of our small appliances.  Three specific ones were excluded from the count because I knew we were going to use them all the time and therefore, it wasn't necessary to tally each use. The toaster oven was one of them. 

The first item I wanted to dehydrate was kiwi. I don't even buy kiwi on a regular basis, but it was the first food I immediately thought of when I ventured down this dehydrating path. When I lived overseas for a year, I was exploring a market one evening and came across a booth selling dried fruits and nuts. I saw the dried kiwi and knew I had to try it. It looked so beautifully green and round. I bought a pack (I want to say it was around $5-7USD per pound...?) and just as they appeared, they were delicious. It was a burst of sweet kiwi in my mouth with every bite.

13 years later, I dehydrated my own kiwi. A grocery store had them on sale after we bought the new toaster oven so it seemed like the perfect signal. I was going to dehydrate my own kiwi! I sliced them about a quarter inch thick and laid them out on my rack. The toaster oven automatically set the temperature to 135 degrees F and 8 hours on the dehydrate function. I let it run overnight and the next morning, I had my very own dehydrated kiwi.

It wasn't as beautiful as the bag I bought. The green wasn't as vibrant - they definitely colored theirs. And my kiwi wasn't as sweet as the ones I bought - they added sugar. But it was delicious in a naturally unaltered tart kiwi kind of way. An online blog described it rather well: like a homemade sour gummy candy. 

I really enjoyed them. It was a fun first try with dehydrating! 

Takeout with the Tos #27 : Gluten-Free

This may be my last Takeout post of the year. I have still been cooking but a lot of the dishes have been repeats of ones I've already made. When I cooked this gluten-free dish for a friend, it inspired another dish, both which I will talk about in this post. 

One of my friends is gluten-free and I was at her house. I can't remember how it started exactly,  but our conversation went from food to fried chicken to gluten-free to gluten-free flour. I told her I could make her a gluten-free fried chicken if she had the gluten-free flour. Indeed she did! 

I took her flour home and made fried chicken with it! 

You would never believe this was gluten-free if I didn't tell you. 

My breading of preference with fried chicken is actually panko. When I use panko, the crumb is larger so it sticks better to the chicken. When I used the gluten-free flour this time to fry, a lot of the coating went into the frying oil. Not a problem at all, but it doesn't leave a clear oil when you're done frying. In the past, I've just dumped the oil and the flour in it in the trash. However, this time, there seemed to be a lot of extra flour in the oil. 

Then it hit me. I had just fried chicken and inadvertently made a roux! Roux is pronounced "roo" like kanga"roo" if you don't know. Typically, it's made by cooking flour in oil in a pan for a long time before making gumbo. People have created other shortcuts to roux by baking the flour in the oven first before cooking it in the oil to cut down on the stirring time - you must stir your roux or it will burn and burned roux is bitter.  I think I just found the greatest double-duty hack of all time: fry something with a flour batter, and then use the extra cooked flour and oil to make something that requires a roux!

I poured off the excess oil from the top and then I was left 
with this beautiful dark brown, flavorful roux.

Now you might be looking at this in the bottom of my wok and think this is way too much roux to use for any dish. That's exactly what I thought. It was a lot of roux. I pulled out my silicone ice cube molds (which I've never used for ice) and spooned a portion of the roux in. These molds went into my freezer and now I have pre-made roux cubes for next time!

I only spooned out four cubes worth. In retrospect, I probably 
could have spooned out...at least another two. Wisdom for the future.

It was unfortunate I could not share this gumbo with my friend as well as I had fried non-gluten-free food in the same oil after I fried her gluten-free chicken first. I don't know all the contamination rules with gluten and frying, but I wasn't going to risk it. 

My gumbo was not traditional as the Cajun trinity involves onion, bell pepper, and celery. I used neither bell pepper or celery in my "trinity." My gumbo started simply with onion and carrot. Then I added leftover ham, lentils, and shrimp. Not traditional at all, but absolutely delicious. I would definitely make it again and use the same ingredients or even try mixing up other ingredients. I actually enjoy okra in my gumbo but I didn't have any in my freezer so it wasn't included. If this isn't a real gumbo to you, then I guess you can call it a very rich stew. 

Yum.

I flipped the order this time, but this is my cost breakdown:

4 large servings of gumbo at $12.99 per serving: $51.96

15 gluten-free fried chicken tenderloins at $2.50 each: $$37.50

Total: $89.46

Tax: $7.38

Grand Total:  $96.84

It's been a fun year blogging and sharing about my food and stories. I hope you've enjoyed reading about what I cook, how I cook, and occasional tips and tricks with freezing and saving food. I have a couple ideas for themes next year that still revolve around food. When I finalize which one I want to do, you will be reading about it on the blog. If you cooked anything I shared or received inspiration from a recipe, I'd love to hear about it! 

Takeout with the Tos # 26: Long-term Storage

It's been a little bit hectic with the holidays coming and the end of semester drawing nearer. My cooking still happens but I've been doing a lot of repeats and there's not a lot to expound upon when I've made the same dish 3-5x already this year.  

We ran out of food halfway through this week so I had to figure out some dishes to cook. It's also been cold and rainy and I didn't feel like going to the store to buy anything so I had to use what we already had. I also wanted dishes with some vegetables in them.

How do I get vegetable dishes cooked Asian style without buying anything fresh? Let me tell you how!

My three dishes which meet the above quota are:

- Peas and Shrimp: $13.99

- Turnip Greens with Dace : $13.99

- Stir Fry Bamboo, Water Chestnuts, and Bell Peppers: $11.99

Total: $39.97

Tax: $3.30

Grand Total:  $43.27

 

Peas and Shrimp

Both of these are in my freezer. I have a bag of frozen peas in my freezer almost at all times. There was a phase when my kids wouldn't eat peas because they influenced each other to not like peas. Now I'm trying to reverse the habit. I finally got the younger one to eat some and I'm trying to get him to influence the older now. 

Shrimp is always in my freezer. This dish comes together super quickly. My dad used to make this dish as part of our food rotation when I was in high school. I enjoyed the way he made it. It wasn't super saucy and I actually don't know what he put in it - probably soy sauce or some combination of an Asian sauce - but it was good. 

I start by heating up some oil in my wok and then adding the shrimp (1/2lb?). When the shrimp is about 85% cooked, I add in thawed peas (1.5 cups?).  I mix it around for a bit, added oyster sauce (approx 1TB?) and a light sprinkle of sugar and salt. Make sure the shrimp is cooked all the way through and no longer translucent. That's about it.

If you're not into Asian food or it's not easily accessible, I bet adding some garlic and butter would make a great sauce for the shrimp and peas! Think shrimp scampi with peas. 

 

Turnip Greens with Dace 

I never thought about freezing bags of vegetables until my friend told me she did it all the time. This one is great because bags of pre-washed and cut turnip greens can be found at many grocery stores and aren't specifically "Asian." If you're super chill and want convenience, throw the whole bag into the freezer and save it for when you need it. This is what I do. If you want to go for a little more work before the convenience kicks in, you can open the bag, sort out some of the larger stem pieces, rewash if you'd like, spin dry, and then save in a Ziploc bag in the freezer. This is what I wish I would do sometimes but am realistically too lazy to ever do it. Laziness is a form of efficiency, remember? 😜

Canned dace has become a new staple in our house. I ate it in dishes as a kid and then forgot about it for a while until Woks of Life jumpstarted my memory with this recipe. This was the initial inspiration for my dish. I hardly ever make this with fresh greens because if I'm making this dish, it usually means I don't have any fresh vegetables for one reason or another. I also like to make my dace super small instead of the larger chunks because it is pretty salty and I want it evenly distributed with my greens.

For this dish, I first empty the contents of the fried dace can onto a plate. Then I pick out the bones and cut the fish smaller. Next, I heat up a pan and then throw in my dace, beans, and the oil. Once the fish and oil get hot, I throw in my turnip greens. If you're using a frozen bag of turnip greens, do not thaw first. Throw them in frozen. Let them cook down and give it a good stir. Once the greens are cooked, the dish is done. I don't add any extra seasoning into this dish because the canned dace has a lot of salt in it already.  

 

Stir Fry Bamboo, Water Chestnuts, and Bell Pepper

I made this dish up on the spot because it was vegetables I had on hand which I could combine together for a cohesive dish. The recipe inspiration came from this recipe. I just sub whatever vegetables I have on hand. I keep canned bamboo and canned water chestnuts in my pantry at all times. There are other dishes I use these canned vegetables for, but they came in handy for this stir fry as well. The bell peppers were some of the last ones to come out of my garden. They were smaller and thinner but still usable. I realize not everyone is going to have a garden of bell peppers. That's not a problem because bell peppers can be frozen! 

Now you can't freeze them whole. The best way to freeze a bell pepper is to wash, remove the seeds and middle, and cut the bell peppers into the size you want to use them. Then, lay them out on flat on a tray and freeze. Once frozen, transfer them to a freezer bag to use when you want them. This is probably true of most vegetables, but you don't want to thaw them before you use them. They'll turn into a soggy mess. These are best for stir frys because you throw them in frozen and the high heat fast cooking method will help to preserve the texture of the vegetable. 

The actual recipe uses much more seasoning than I did for this batch. I just used chicken bouillon in water this time and made a starch slurry to thicken the sauce. 

I hope these dishes inspire you to be able to cook with more vegetables even when you're in a bind or can't make it to the grocery store!

Scrappy

A month ago, we hosted a guest and I was stripping the bed to wash the sheets. I discovered our fitted sheet had completely lost its elastic and had turned into a giant flat sheet. It wasn't an expensive or special queen sheet set we'd used, but considering the fabric itself was in decent condition, it would be a shame to retire this sheet simply because the elastic went out.

Now replacing a queen fitted sheet runs anywhere from $10-$50+ depending on where you're buying it from and what deal you can find. We were definitely not looking to spend a lot of money to replace this fitted sheet. I got the grand idea to buy elastic and replace it myself. It couldn't be that hard, right?

Elastic was cheap. I could get yards and yards of the stuff for maybe $5-$7. The amount I actually needed for this project amounted to probably $1 of the actual yardage if not less. The rest of the project was the time and ingenuity I needed to have in order to replace the elastic.

Materials: fitted sheet, new elastic, safety pins, scissors, sewing materials

*I was gifted a sewing machine toy when I was about 6-8 years old. Sadly, I never used the machine and it has been long gone over the years. I did keep the sewing kit which came with the machine and it is still my sewing kit today, the one seen above.* 

I spent some time pondering this project before actually starting. I knew the elastic was sewn into the edge of the sheet in a little channel. Assuming they did it cheaply, the elastic should not have been sewed into the fabric but would be loose all the way around the perimeter. This meant all I had to do was cut a small slit, pull the old elastic out, and thread new elastic in. Easy, right?

The whole process ended up taking just over an hour, which relatively speaking, even for someone who knew what they were doing, is pretty efficient. The longest part of the project was actually removing the old elastic from the edge. I made the mistake of cutting the slit without pinning the elastic in place next to my slit. As a result, when the elastic was cut, what little tension was left pulled the elastic deeper into the channel away from the slit I had just cut. It probably took a solid 20 minutes just to retrieve the end of the elastic to start pulling it out. 

I can't tell you exactly how I did it. I ended up finagling it with a safety pin and a needle. Miraculously after numerous tries, the elastic peeped out with the safety pin and I could start pulling it out. 

After removing the old elastic, I began to thread the new elastic in. This part, I had premeditated for a long time. I knew threading anything through a narrow channel was not easy, so I'd make sure I had this figured out before I started this project.

I clipped a safety pin to the head of the elastic I would thread into the channel. The safety pin served as my "pusher" to get the elastic through the channel because the elastic itself is too flexible to put pressure. As I stuck the safety pin into the channel, I'd scrunch the fabric over the safety pin and then un-scrunch it on the other side, productively moving the safety pin attached to the elastic through the narrow channel about an inch at a time. It's effectively how any kind of caterpillar or worm propels itself through movement. Although still time consuming, having this technique greatly sped up this process. 

After successfully threading the elastic through, we had to properly space out the elastic around the perimeter and then sew up the slit I originally cut. This was a much faster process and it was so satisfying to be able to fix this fitted sheet with my own two hands. 

An hour of my time is worth more than a $10 sheet. An hour of my time is actually worth more than a $50 sheet. But considering it was during the night time, I wouldn't be teaching or earning money anyway, and I was able to do it while watching tv sitting on my bed in my bath robe, I'd consider the money savings worth it. 

Consumerism and convenience has turned us into people who look for the quick-fix answer. We trash the old/broken and buy something new to replace it. And while I understand the need for simplicity in our lives and less mental clutter for our own sanity, I also understand the need to value the things we have and not be wasteful if we can help it. What's one way you can be a little more scrappy? 

Takeout with the Tos #24

I cooked a mixture of individual meals as well as some Asian dishes. I've blogged a lot about the Asian dishes I make so this week I'm going to focus on the other meals we had this week. It doesn't encompass all the food we ate this week, but it provides some variety in showing you what we cook and eat in our household.

Mediterranean Stew with Naan (6+ servings) : $50.99 

Burgers and Fries (10 burgers + fries) : $89.99

Flatbread Pizza (4 flatbreads) : $39.96

Total: $180.94

Tax: $14.93

Grand Total:  $195.87

 

Burgers and Fries

I discovered this recipe for homemade burgers before 2020. It's the only recipe I ever follow when I make burgers because it's so good. When I was pregnant, I would still make this recipe because we could fully cook the burgers and it was still delicious. Last weekend I was having a random burger craving. We had McDonald's for a meal and it wasn't quite satisfying. We ended up making our own burgers for this week and it was really delicious. I made an improvised coleslaw for the burger and we fried some french fries at home with really old potatoes. 🙈 Nobody got sick. They were delicious. 

 

Flatbread Pizza 

I went grocery shopping one day and found flatbreads on clearance at the grocery store for 50% off. Flatbread is not usually on my grocery shopping list, but this price was pretty good. I also thought quickly on my feet and told myself I'd save it in the freezer for us to make homemade pizza with one day. Well, the day to make homemade pizza came this week! I pulled together this pizza in about a half hour. The flatbread was thawed from my freezer. The cheese was thawed from my freezer. The sausage I tore apart as a topping was from my freezer. The tomato sauce was two cans of tomato paste mixed with some water to thin and Italian seasonings. 

This was a really delicious pizza. It was gone in two meals. I love how I could pull out almost every ingredient from my freezer and those I didn't were shelf stable! I also really enjoyed eating sausage on my pizza instead of the usual pepperoni we would do. Pepperoni is just too greasy after it bakes, and honestly, the sausage adds a nice flavor as well. I'll have to do this again sometime if I can find more flatbread on sale. 

 

Mediterranean Stew with Naan 

I started putting together this post only to realize I didn't have a photo of the actual stew! Oops. I did get a nice photo of all my spices lined up in a row on the stove ready to be added in.

...and then I got a photo of what the spices looked like dumped on top of the stew. I didn't measure for amounts but it's about 1 tsp - 1 TB of each. 

I've never followed a recipe to make this stew. This recipe was born one day of trying to use chickpeas in a high fiber stew. I include chickpeas, beans, carrots, potato, canned corn, and this time, cabbage. There's a variety of vegetable combinations that could be used for this.

This specific batch has some bacon in it, both for the fat and the flavor since everything else is a vegetarian component.  

Yes, my children eat this. My daughter took it to school for lunch for two days. Yes, they need the naan to bribe them. But I'm thankful to expand their palette and have them eating their fiber at a young age! I will probably never go vegetarian in my lifetime, but I love being able to cook vegetarian options that are tasty to add variety to what we eat.  

The takeout total this week is on the high side, but realistically, this is what we would pay if we ordered all this food as takeout. These burgers are not In-N-Out sized...they are closer to what the Big Mac used to be back in the 90s. McDonald's is selling a Quarter Pounder with Cheese Meal for over $9.50. 😱

I decided to go back and add up the takeout costs from the first 3 quarters of this year. Guess what it came out to? Will reveal in the next Takeout post! 

 

Takeout with the Tos #23

It finally happened. I forgot to take pictures of all of my food this week. Oh well. I guess this is what happens when I don't cook everything on the same day. There are no photos of ketchup shrimp or my snow pea tofu stir fry, but I made them on week 12 of this year and it's pretty much the exact same dish. 

Pork Belly Tacos (2lb pork belly): $25.99

Homemade "Ramen" Bowls (4 servings): $35.99

Ketchup Shrimp:  $16.99

Snow Pea Tofu Stir Fry: $14.99

Asian Marinade Chicken Tenders (1.5lb): $20.99 

Total: $114.95

Tax: $9.48

Grand Total:  $124.43

 

Pork Belly Tacos

 

One of the chefs I enjoy watching on television (and is still airing new episodes) is Pati Jinich. There's many recipes in my collection which are from her cooking shows. We were watching an episode of her show one evening and it was all making us hungry. When meal-planning for this week, we thought about using pork belly as a protein since I had some in the freezer. We also had leftover tortillas which needed to be eaten. I picked up some vegetables from the grocery store and we were able to use our Kewpie dressing.

 

We found this dressing on clearance at the store. I'd never used it before but I do enjoy other flavors of Kewpie dressings. We decided to buy one to try. I used a little in a recipe last week but decided it would make a great taco condiment. 

 

I winged the pork belly marinade. It's a combination of soy sauce, sugar, cooking wine, sesame oil, honey, and a little salt. I wish I had actual amounts to tell you....I don't. I literally just grabbed ingredients and poured some in. For two pounds of pork belly, each ingredient was probably between 1-4TB. I bet you could mix and match between the ingredients I listed above and it would still taste good albeit a different "stronger" flavor. That's one thing I love about Asian cooking. When you have the main staples, any combination of them is going to give you a nice flavor. You just have to know how to control the amounts based on the flavor you actually want.  

I had some pickled banana peppers in my fridge which made a great sour addition to the savory taco.

 

 

Homemade "Ramen" Bowls

We have lots of instant ramen at our house....despite all my cooking with fresh meats and vegetables, we still love a good late night instant noodle when the time calls for it. 

This meal came about on my lightest day of work. We were starting to run low on food - middle of the week - and I thought of something quick and easy with some ingredients I already had on hand. 

The protein for these noodles came from an egg and some spam. Yup, I cook spam. I had frozen broccoli in my freezer so I pulled some out for a quick blanch to reheat and added them in. I cooked the instant noodles and used the seasoning packets from our Mi Goreng. I didn't season any of the add-ins because there would be enough flavor from the instant noodle seasoning and spam. 

My kids ate this so quickly all by themselves with no need for coaxing. I realize it's not the most healthy meal I've ever made, but as a mom, a self-fed meal with no fuss about finishing is a huge win.  

Everyone got their own bowl of this.

 

The ketchup shrimp and snow pea tofu stir fry I made were delicious. Unfortunately I didn't get photos of them. I did use my stainless steel wok  which I had written about earlier this year. I spent a few months away from the stainless steel and back to my nonstick because I got scared after a few bad tries with the wok. The unfortunate part of learning is that you have to keep cooking in stainless steel, even if it means messing up dishes. 

I got brave this week and tried again. The last three dishes - ketchup shrimp, snow pea tofu stir fry, and my chicken tenders were all made using stainless steel. These attempts were much more successful. I think I need to remind myself not to use too high of heat. 

Asian Marinade Chicken Tenders (1.5lb)

This is all that was left when I remembered to take a photo.

Originally, I pulled this chicken out of the freezer to thaw in order to make curry. By the time the chicken thawed, I wasn't in a place to make curry and if I let it stay in the refrigerator for another 15-20 hours, it would begin to go bad. I realize not everyone enjoys freezer meat because they can taste the difference from fresh meat. I don't notice it. However, I do use my thawed meat immediately because the longer it sits in the refrigerator after thawing, the more likely it is to go bad. 

So instead of making curry, I took my chicken and marinaded it - and then put it back into the refrigerator for 36 hours. Once you add something with salt and sugar, the marinade serves as a mini "cure" for the meat which is why it will not spoil so quickly after that. Simply leaving raw unseasoned meat in the refrigerator will go bad after an extended amount of time. 

The seasoning for this chicken was very similar to the pork belly. I think I used the exact same ingredients for the marinade, probably in slightly different proportions because I just dumped everything into the bowl. I like making this because it's a quick, easy protein with lots of flavor that goes well with rice and a vegetable for a balanced meal. 

That's all for this week!

Takeout with the Tos #22

We had a conglomerate of food this week. It was a little bit of hodgepodge.  

Green Beans and Pork: $14.99

Steak (2 8oz ribeyes) : $39.99

Mashed Potatoes: $8.99

Green Onion Pancake with Shrimp: $24.99

Tortilla Kebabs: $12.99

Total: $101.95

Tax: $8.41

Grand Total:  $110.36

 

 Green Beans and Pork

I make this dish a lot. It's easy, we have ground pork in the freezer on hand, and it's tasty. These beans were from a friend's garden. I seasoned with salt, sugar, cooking wine, soy sauce, and oyster sauce. I blanch the beans first in salt water to get a softer texture without being fibrous. The salt helps to keep the vibrant green color and actually cooks the beans faster than in unsalted water. 

 

Steak 

These steaks have been in our freezer for almost a year. I got them on sale last year when I spotted them and vacuum sealed for the freezer. It wasn't our intention to save them for a year, but when I vacuum seal my meats, I'm more at ease about "forgetting" them for long periods of time. My husband cooked these and seasoned with salt, pepper, and garlic. I'm typically not a fan of steak, but when he does it, I'll eat it. This makes me wonder if all the steaks I've ever ordered at restaurants have not been cooked properly. 

Mashed Potatoes 

 

Mashed potatoes go with steak and we had a lot of potatoes leftover to use. Nothing fancy here - no box mashed potatoes though. An important thing to note is when boiling potatoes, use low heat. Boiling too high will overcook the outside faster, resulting in crumbling outsides. To keep the potato intact, add the potatoes into cold water and bring to a boil, then lower the heat to continue cooking the potato evenly to prevent it from falling apart. Once the potatoes are cooked, we drain the water, add milk, butter, and seasoning. 

Green Onion Pancakes with Shrimp

I bought a giant pack of green onions from Costco a few days prior to making this. I can use up a lot of green onions if I want to, but boy does Costco sell a lot at once in their bag. I ended up using about half the bag of green onions to make these pancakes alone. I've made these many times so I no longer reference a recipe, but the one I started out with was by Maangchi. I've done it many times so I just wing the batter now and look for consistency. I still mess it up every now and then, but that's the errors of being human. These are so good fresh off the pan when they're nice and crispy. 

Tortilla Kebabs 

This recipe popped up on my social media one day. It seemed interesting and was mesmerizing to watch him make. I filed it away in the back of my head. One weekday morning when I was home, we started running low on food options. I had leftover tortillas in the refrigerator from before and decided I was going to make this recipe. 

*Note: I followed the recipe very loosely. I don't have half these ingredients on a whim and I wasn't going out to buy them. So my kebabs are not Lao style. They're simply...Lao inspired.*

My meat filling consisted of: one pound of ground pork, Kewpie onion dressing, lemon pepper seasoning (to replace the lemongrass), salt, sugar, oyster sauce, garlic, cilantro, and green onion. Then I followed the recipe to layer the tortillas and the meat. 

I didn't end up with perfectly flat tortilla squares. Once I filled my meat layers, it did start to sag on the ends. Maybe this goes away with more experience, but I clearly don't have the experience. This came out really delicious for a first try. It definitely took some time to assemble and cook the skewers and they were consumed in a fraction of the time. These types of recipes make me sad, but good food is good food....