Rosie Cooks Dinner. Big Surprise, Huh?

Tonight, I decided to use my leftover wontons from the other night and my potsticker filling and my crabmeat filling to make something.
Something different from the other night.
So's I go to the fridge and pull out my wontons.



What the hell is this?
If you answered "smashed wontons,"
you would be correct.

I had these little buggers nicely floured and stacked and somebody, I'm looking at YOU, Mr. Hawthorne, put a weight on them and I can't separate them.
So, I balled them up, kneaded a bit, and rolled the dough out again.
Sheesh, why do I even try?

Sliced and fried and set aside.

Here are my newly RE-made wontons and my potsticker filling - ground pork, shrimp, green onions, soy sauce, ginger, garlic - did I miss anything?

Yes, I did.
The cabbage.
And probably something else.

Yup, I just checked my post from the other night.
Carrots and water chestnuts.
And sesame oil.

I'm making mini egg rolls.

Put in the filling, rolled up, moistened the edges with water, and sealed.

And here they are, ready for frying.

I've fried and drained them on paper towels,
and I have the two dips left over from the other night.

Then I decided to add some Wasabi sauce.
Mmm mmmmm gooooood.

I picked a few peppers out of my garden, stuffed them with the crabmeat mixture, and topped with Parmesan cheese.

Popped under the broiler until nicely browned on top,
then added a bit of butter and lemon juice and served.
Wonderful.
The lemon juice and buttah added just the right je ne sais quoi.

I had a surplus of celery in my refrigerator, so I decided to make a celery soup.
I wasn't in the mood for cream of celery, so here's what I put together:

peeled celery
tomato paste
homemade chicken consomme
rice
onion
Parmesan cheese
bacon

I cut up the bacon into pieces and sauteed the bacon and the chopped onion in a bit of olive oil until nicely browned.

Added in the chopped celery and about 2 TB tomato paste and cooked for about 5 minutes.

Then I added in a quart of my chicken consomme, deglazed the pan, scraping up the goodie bits, and simmered, covered for about 15 minutes.

Added about 1/2 cup of rice and simmered for another 20 minutes.

Ladled the soup into a bowl, added fried wonton strips and grated parmesan cheese.

This was quite good. The bacon imparted a lovely smokiness to the whole,
while the celery lightened it up.
The wonton strips added a nice crunch and the Parmesan added, well, Parmesan, which is always a good thing.
Come to think of it, I never seasoned this soup with salt or pepper.
And it didn't need it.
I thought it delicious.

Mr. Hawthorne declared the soup, "Excellent. I'd want it again."

Maybe I will.
Maybe I won't.
Don't squash my friggin' wontons ever again.
Then we'll talk.