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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

I have pretty much a lifetime supply of applesauce.  About 90 of those little individual cups.  I guess I have lots of baking to do!

YESSSS!

My dad made this amazing cold apple soup--it was an old Penn State recipe of his. It had applesauce in it, too. (It also had a ton of liquor (all alcohol cooked off)--so maybe that's cost-prohibitive in this case) But it might be something to research more generally.

Oooh! I have another good idea for you on the throat thread! ::runs off::

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ok...applesauce/crisp is in the works for this week.

Aside from the apples, I also have a few other things, some that friends gave me when I helped them move. What would you do with the following?

-can of chipotle peppers
-jar of apple butter
-tahini (I plan on making hummus, but besides that?)
-antipasto (I've always wondered about this stuff)

thanks :)

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ok...applesauce/crisp is in the works for this week.

Aside from the apples, I also have a few other things, some that friends gave me when I helped them move. What would you do with the following?

-can of chipotle peppers
-jar of apple butter
-tahini (I plan on making hummus, but besides that?)
-antipasto (I've always wondered about this stuff)

thanks :)

Not together, but:

Chipotle peppers--add to a chili recipe, or nearly anything Mexican that calls for hot peppers but that you think could benefit from some smoke. A lot of Mexican recipes I have call for chipotle peppers or chipotle chili powder and I never have them. (nb--according to Carole Raymond, once you open up a can of chipotle peppers, you can wrap leftover peppers one at a time in waxed paper and store them in the freezer. None of the recipes I see call for much at a time, so this will keep you from needing to use them up all at once)

Apple butter-I LOVE this stuff. I would always get a jar as soon as I could find it from the farmers' markets in fall. I used to put it on toast, or I used to use it as a jelly sub in sandwiches where you would use jelly (e.g., PB and apple butter, cream cheeze and apple butter). (I may have also subbed it in jelly other places where sometimes you find jelly, like as a topping for pancakes)  Not the most creative solution I know, but I more wanted to share my jealousy of you having a jar of apple butter lying around. (I have trouble finding the good stuff).

Tahini--use it in a sauce for pasta--lots of sesame noodles recipes call for it. It would be great blended with soy sauce and a touch of sugar and lime juice and then tossed with noodles (regular or udon), cucumbers, and cilantro. I got tahini for a zucchini dip and really want to use it to make some cold sesame noodles.

I'm not sure what you mean by 'having antipasto'--do you mean those marinated veggies?

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If you had a box of gluten flour i.e. wheat gluten which was 6-7 months past its best-before date, would you use it? I'm wondering how stable it is, being proteiny 'n all. The bag inside the box has been opened, so it has not been kept airtight.

I would probably still try to use it if there aren't bugs or anything in it.

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If you had a box of gluten flour i.e. wheat gluten which was 6-7 months past its best-before date, would you use it? I'm wondering how stable it is, being proteiny 'n all. The bag inside the box has been opened, so it has not been kept airtight.

whats it smell like?

I would probably still try to use it if there aren't bugs or anything in it.

Oops, I forgot about this thread. ;D

No smell; no bugs. Maybe this is my chance to try out those chickpea cutlets! :w00t!:

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yeah i say go for it.

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Bump!

I got a rosemary plant because I love the smell, but I'm realizing that I have no idea what to do with it. The only thing I can think of is foccaccia, but I'm trying to clean up my diet and something with lots of flour and olive oil isn't really in the cards for me right now. What do you like to use rosemary in?

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Rosemary roasted vegetables! :hotforyou: Or rosemary risotto with butternut or somethin'.. mmm.

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Or use it for a fancy skewer.  I've de-leaved most of a sprig, then skewered and grilled veggies.  The rosemary actually doesn't look so good afterwards, so if I did it again, I might barbeque on bamboo skewers and transfer the veggies to a rosemary skewer for the ahhh angle.

http://ger-nis.com/images/products_herbs_rosemary_skewers.jpg

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For the apple butter, I really love the Oatmeal Cardamom Cookie recipe in the Moosewood Low-Fat cookbook. I found this adapted recipe and just used an egg substitute, Ener-G Egg Replacer.

http://www.rley.org/doku.php?id=writing:kick_ass_cookies

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ok...applesauce/crisp is in the works for this week.

Aside from the apples, I also have a few other things, some that friends gave me when I helped them move. What would you do with the following?

-can of chipotle peppers
-jar of apple butter
-tahini (I plan on making hummus, but besides that?)
-antipasto (I've always wondered about this stuff)

thanks :)

Tino, I know I'm way late but here are some suggestions:

Chipotles--tortilla soup.  I do just a tomato based soup with beans, cumin, garlic, chipotles, maybe some corn.  To serve, put some tortilla strips or chips and diced avocado in the bottom of a bowl, ladle soup over, top with fresh cilantro (and cheese or sour cream substitute if you want).

Tahini--salad dressings (I like this one http://vegweb.com/index.php?topic=6949.0) or mix with molasses and spread on toast or pancakes

Antipasto--if you mean grilled and marinated veggies, just eat them plain or on crackers as a snack, put them in a sandwich, or toss into a pasta salad or warm pasta dish.

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I HAVE 2 POUNDS OF OKRA I WANT TO USE.

Give me your favorite recipes that are NOT gumbo. I have a go-to recipe for that, and I'm not in a gumbo mood.

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tie em together and use them as a floormat.. those things are nast.

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tie em together and use them as a floormat.. those things are nast.

You must be mistaking these for brussel sprouts.

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I've only ever had gumbo.........or fried okra (with cornmeal), or...pickled okra, or other gumbo type things.

THAT should help you a great deal.

:-*

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nuh uh - brussels are love.

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I bought ginger to make a dish last night, but I have a chunk left over and I have NO IDEA how to cook with ginger. Does anyone have a ginger ale/beer recipe? I'll take tips on how/when to use ginger in recipes, too, please.
TIA

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I HAVE 2 POUNDS OF OKRA I WANT TO USE.

Give me your favorite recipes that are NOT gumbo. I have a go-to recipe for that, and I'm not in a gumbo mood.

Bhindi Masala should be an obvious thing to make.
;)b

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I HAVE 2 POUNDS OF OKRA I WANT TO USE.

Give me your favorite recipes that are NOT gumbo. I have a go-to recipe for that, and I'm not in a gumbo mood.

Bhindi Masala should be an obvious thing to make.
;)b

I actually was thinking of this, but I decided to go with a fried okra dish with a lime-thyme vinegarette. DELICIOUS! I need more okra in my diet

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