Please help me use up Ingredient X.
Posted by Heliamphora on Feb 13, 2009 · Member since Oct 2006 · 4798 posts
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
SB - for parsnips:
roasted parsnip - cooked the same way as roast potatoes but for less time
added to potatoes for mashed potatoes
use a potato peeler to produce thin shavings of parsnip - steam and serve with 'butter' and freshly ground black pepper
small peices of parsnip are amaaazing in stir fries
in mushroomy nut roast
that's all I can think of right now, but out of all of them, definitely mashed
I love deepfried okra but I'm weird that way.
OK: Tamarind Paste. What do I do with it? I have about half a cup someone gave me.
I love deepfried okra but I'm weird that way.
OK: Tamarind Paste. What do I do with it? I have about half a cup someone gave me.
Tamarind lentils out of Veganomicon.
and PAD THAI!
Trust me here (I'm from Texas!):
Preheat the oven to 400.
Slice 1 lb washed okra into thin rounds (about 1/2-1/4 in)
Toss the rounds in 1 Tbsp olive oil, 1 Tbsp salt, 1 tsp white pepper, 1 1/2 tsp sugar, 1/2 tsp cayenne. Roast on a baking sheet for 12-14 mins or until it's tender and caramelizing. This really takes the slime out of the okra and makes it salty, savory, sweet. Such a rad side.
Love,
Mama
Trust me here (I'm from Texas!):
Preheat the oven to 400.
Slice 1 lb washed okra into thin rounds (about 1/2-1/4 in)
Toss the rounds in 1 Tbsp olive oil, 1 Tbsp salt, 1 tsp white pepper, 1 1/2 tsp sugar, 1/2 tsp cayenne. Roast on a baking sheet for 12-14 mins or until it's tender and caramelizing. This really takes the slime out of the okra and makes it salty, savory, sweet. Such a rad side.
Love,
Mama
Marry me?
I actually don't mind the sliminess of okra. I have found that if you chop them, put them in a bowl covered completely with water and stick them in the fridge for 20 minutes, rinse them off and repeat, they are a lot less slimey. I do this when I'm making sauteed okra for guests. If it's just for me, I don't take any extra precautions. <3 okra <3
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
Put it in a baggie in the freezer! I do that because I never need the whole chunk of ginger, and this way I don't have to buy it all the time. It lasts foreeeever. As for how to use it, grate some finely and put it in peanut sauce, stir fries, Indian food, cookies, ginger-lychee sorbet...
Or put it in a small jar covered with dry sherry (not cooking wine with salt in it, the good kind) and put a tight lid on it, and put it in the fridge. It lasts for over a year, and will flavour the wine, too. That way if I'm making a stirfry for someone who doesn't like to find bits of fresh ginger in their food (clears throat, glares at DH) we get the flavour anyway.
I love deepfried okra but I'm weird that way.
OK: Tamarind Paste. What do I do with it? I have about half a cup someone gave me.
Tamarind lentils out of Veganomicon.
and PAD THAI!
Uh, Base? I live in Europe, don't own plastic, and don't have access to American cookbooks. Just saying.
Anyone know of any ways to use it "in" stuff?
yabbit, someone could message you the recipe! if you don't need it today (i work 12:30-7:30, then out to see fireworks), i could do it. well, you'd have to message me first since i don't have a membership and can't initiate messages.
Somebody already did. Y'all rock!
Red cabbage! I've never actually bought a cabbage before but I felt like trying something new and got one on a whim at the grocery the other day. But...I don't know what to do with it. What goes good in it as a wrap?
um, red wine? we had a bunch of people over and someone left a HUGE bottle of red wine, opened, on our counter. how long can i cook with this before it's bad? any ideas of maybe a sauce to make and freeze?
i'm not big on red cabbage, so i have no help there, but i do LOVE okra dearly. not sure that's helpful, but i said it anyway.
Red cabbage! I've never actually bought a cabbage before but I felt like trying something new and got one on a whim at the grocery the other day. But...I don't know what to do with it. What goes good in it as a wrap?
Sog!!! I'm happy to see youuuuuu!! I've been missing you.
I don't know about red cabbage, though-other than coleslaw.
Red cabbage! I've never actually bought a cabbage before but I felt like trying something new and got one on a whim at the grocery the other day. But...I don't know what to do with it. What goes good in it as a wrap?
I think the "slaw issue" is adressed earlier in this thread...in terms of a wrap, anything you want, really. I would ilke to try the Chana Masala or maybe the Garbanzo Taco filling with red cabbage, I think.
I went with the chana masala, yabbit, since I had some leftover anyways. It was good! Try it!
To use up red wine make sangria! Or make a big pot of chili up, I always soak my bulgar wheat in red wine and add it right before the cocoa, gives it a great depth of flavor. Marinara type sauces always go great with a splash of wine.
I have successfully stored wine in the fridge for several months just using a bit here or there. Just seal with the cork or a wine bottle stopper.
Red cabbage! I've never actually bought a cabbage before but I felt like trying something new and got one on a whim at the grocery the other day. But...I don't know what to do with it. What goes good in it as a wrap?
Coleslaw! You could make some tempeh/tofu tacos with a mexican style slaw (there's a great recipe in vcon!)
This is one of my favorite ways to eat cabbage:
slice lengthwise and into thin strips. Put in a pot, 3-4 cups of water and some salt. Bring to a boil and cook for 5-7 mins. Don't overcook it though! Drain water. Top with a tbsp or two of olive oil (or grapeseed or flax or whatever!), some balsamic or red wine vinegar, tamari and about 1/4 cup fresh cilantro. ENJOY!
fermented bean curd
http://images.google.com/url?source=imgres&ct=img&q=http://www.hsaba.com/wp-content/uploads/2008/08/fermentedbeancurd.jpg&usg=AFQjCNEWzTfx2Tad4ZdBeWqog-r_lxIaxg
the other day at the asian grocery - i bought something that looks pretty similar to the picture above. i tasted it and - hmm, it was just...about...the...most...disgusting...thing...i ever tasted.
i'm thoroughly convinced there must be ways to incorporate it into dishes to really make a dish sing. i recently tried a small dab inside of some lettuce, and while still a bit gross - the flavor was diluted considerably. I feel strongly that this could have tons of potential for providing a really unique flavor to a dish. Question is - what's the dish? Something simple, w/o tons of ingredients (or my ADD eyes glaze over like this... :D...), and low to no sodium (no soy sauce - but i can use modest amounts of Bragg's Amino Acid instead).
I've got a hankering for this stuff now - if i can stomach the bitter gourd, i know i can do this - please help!! :^
um, red wine? we had a bunch of people over and someone left a HUGE bottle of red wine, opened, on our counter. how long can i cook with this before it's bad? any ideas of maybe a sauce to make and freeze?
Make sangria glazed tofu or tempeh. make a marinade/glaze by combining red wine with apple juice, orange juice, sherry, tamari. Steam tempeh and add it to marinade. Let sit for at least an hour, overnight is even better. Panfry the tempeh, reserving liquid. In a measuring cup, mix 1/2 - 1 cup of water with some cornstarch (a TBSP or so), slowly whisk in marinade and cornstarch mix until it gets all glazey and delicious. Serve that shit over some quinoa or brown rice. Or in a tortilla!
This could also be awesome with some fajita style onions and peppers. Add hot sauce or jalapeno for some heat.
fermented bean curd
http://images.google.com/url?source=imgres&ct=img&q=http://www.hsaba.com/wp-content/uploads/2008/08/fermentedbeancurd.jpg&usg=AFQjCNEWzTfx2Tad4ZdBeWqog-r_lxIaxg
the other day at the asian grocery - i bought something that looks pretty similar to the picture above. i tasted it and - hmm, it was just...about...the...most...disgusting...thing...i ever tasted.
i'm thoroughly convinced there must be ways to incorporate it into dishes to really make a dish sing. i recently tried a small dab inside of some lettuce, and while still a bit gross - the flavor was diluted considerably. I feel strongly that this could have tons of potential for providing a really unique flavor to a dish. Question is - what's the dish? Something simple, w/o tons of ingredients (or my ADD eyes glaze over like this... :D...), and low to no sodium (no soy sauce - but i can use modest amounts of Bragg's Amino Acid instead).
I've got a hankering for this stuff now - if i can stomach the bitter gourd, i know i can do this - please help!! :^
Is it a paste? I use fermented bean paste to flavor soups and grains.
the jar that i have - looks pretty much exactly like the one in the picture - so i'd say no, it's not really a paste - more like well stinky pieces of tofu...heheheh (must stop calling it stinky...approach the stin..err...tofu...become friends w/the tofu, become one w/the ...oh gawd - i don't wanna hu...anyhow..)
i'm guessing that the paste you're referring to would be more akin to miso paste, maybe? i'm not sure how related the two might be?
Pages