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Please help me use up Ingredient X.

Ahoy folks! I thought I'd start a thread where you can ask for recipes and advice on how to use up an ingredient (e.g. a vegetable, fruit, grain, bean, etc.) of which you have lots and lots and lots; or which is new to you and you don't know where to start with it.

I'll go first. :P I have many, many tasty carrots from the farmers' market which I need to use before they go soft.

Recipes, please.

I know, I know, carrots - simple - should be a no-brainer... but I was not fond of them for a long time, simply because I'd never known anything but raw or steamed carrots with very little flavour. I like to do INTERESTING things with them. They're so adaptable! Gimme your adaptations! :D

Cauliflower? Sean's mommy gave him a head of cauliflower. He likes Indian food, so maybe something Indian? But not spicy..I'm a wimp  :-[

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those cauliflower poppers are really good & easy.  indian wise - you could make aloo gobi.  it's a dish with cauliflower and potatoes.  it's delicious and the ones ive had havent been spicy.

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I have an Indian friend who makes battered and deep-fried cauliflower.  Cut the cauliflower into florets, then make a batter with flour (chickpea/besan flour if possible, but wheat flour works too), curry powder, salt, water, and any other spices you like (chili powder, ground cumin, whatever).  The batter should be about the consistency of pancake batter.  Coat the cauliflower pieces then deep fry until golden.  Not healthy at all, but insanely good.

Besides Indian food, I also like cauliflower raw in salads or cooked in a stir fry or thai curry.  I've also seen it used as a low-carb potato sub in things like potato leek soup or mashed potatoes (mashed cauliflower).  Never tried that though.

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Man, PG just made me starving for Lasuni Gobi!  *drools*

Aloo Gobi is always fantastic!  Check out Manjula's Kitchen website for it!

I make smashed cauliflower for LB, its our favorite!  Steam cauliflower until easily pierced with fork but not mush.  Drain and return the pot w/ cauliflower in it to the heat of medium.  Add in a chunk of Better than Cream Cheese, a dash of Nooch, sprinkle of Basil then Salt & Pepper.  mmmmmm  Its a mashed potato replacement!

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Cauliflower? Sean's mommy gave him a head of cauliflower. He likes Indian food, so maybe something Indian? But not spicy..I'm a wimp  :-[

http://vegweb.com/index.php?topic=26900.0

So good!

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I stir-fried some of that red cabbage and put it in with my General Tao's Tofu. :)>>> Who'd have thought the aroma of plain, frying cabbage could be so gooood? ::)

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Help! There is a surplus of cilantro in my refrigerador because I told my mom to get salsa ingredients, and she bought a ton. What do I do with it?

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Help! There is a surplus of cilantro in my refrigerador because I told my mom to get salsa ingredients, and she bought a ton. What do I do with it?

Do ye have dry chickpeas?

Make ye some felafel. ;)b

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Google "coriander chutney" and make some. Coriander=cilantro.
I just found out my fruit seller will bring me any fresh herbs I want but I have to buy a minimum quantity. S'OK by me!

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Asian noodles! (link)

You could do guacamole, but I don't usually put cilantro in mine. Pico de gallo.

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If you like Thai food lots of the soups and curries  have cilantro in them.

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Lemon grass??  I bought some on a whim.  Anybody have a favorite recipe using some?

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Man, PG just made me starving for Lasuni Gobi!  *drools*

Aloo Gobi is always fantastic!  Check out Manjula's Kitchen website for it!

Mm!!! I made that recipe last night (added some onions and garlic), and it was delicious, even though I think I may have burned something which gave it a slight bitter taste. Yum yum yum! I think I'll make the cauliflower poppers next, since there's still half a head in the fridge.

Lemon grass??  I bought some on a whim.  Anybody have a favorite recipe using some?

If you have V-con, the Lemongrass Asparagus Risotto is super yum. If you have salty veggie broth though, watch out! Use half broth, half water, or cut back on the soy sauce.

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i made a corn lemongrass soup last winter and it was delicious - i cant remember where i found it.. i think maybe food network or epicurious?

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The asian noodles looks awesome! I'm going to try that.  ;)b

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Ponycakes: Burning garlic will definitely give it a bitter taste. Sauté the onions a bit first, then add the garlic and lower the heat a taste.

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Ponycakes: Burning garlic will definitely give it a bitter taste. Sauté the onions a bit first, then add the garlic and lower the heat a taste.

Agreed. If I'm using fresh garlic (rarely), I'll cook my onions first (which are often in the same dish) quite well, on a low heat, then add the garlic, then add the liquid/tomatoes/etc. no more than a minute or two afterwards, so that the garlic is warmed and aromatised, but has no chance to burn. :)

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LEMONGRASS--

Anything Thai. Also, I added lemongrass to a potsticker-dipping sauce and it was fabulous. That won't help in using up massive amounts of it, though.

CILANTRO--

Chimichurri sauce. It's traditionally used for meat in Argentina, but the co-op at my old school used to have it with tofu.

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Help! There is a surplus of cilantro in my refrigerador because I told my mom to get salsa ingredients, and she bought a ton. What do I do with it?

Here's a link to one of several Coriander Chutney recipes:
http://indiacuisine.blogspot.com/2005/11/coriander-cilantro-leaves-chutney.html

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If you have lots of whole lemongrass stems, I've seen a recipe where they used the lemongrass to skewer pieces of fish.  You could use it to skewer some marinated tofu and serve with a Thai-style dipping sauce.  You could also make your own Thai curry paste (which keeps for a while in the fridge), or slice the white part thinly and add to stir fries, or dry it and make lemongrass tea.

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