You are here

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

you all have scrambled brains!! it is totally greens eggs and ham!!!

0 likes

you all have scrambled brains!! it is totally greens eggs and ham!!!

i could totally see that.  haha.

0 likes

Okay! MY turn.... I have:

A boat-load of lemons and limes (a gallon lemon/lime aid could only use up MAYBE a third of 'em). Given I have a full freezer, ice-cubing 'em won't work....and I can only pickle so much!! I was looking at lemon bar recipes, but again, I'd still have tons left over.

and a poor (sweet) basil plant that is simply overloaded...I also have a purple basil and lemon basil, but both of those aren't really 'over abundant' currently.

So, besides pesto and lemon/lime aid what can I use 'em for?

HELP!!

0 likes

Lemon/lime popsicles

Lemon Meltaways
http://allrecipes.com/Recipe/Lemon-Meltaways/Detail.aspx

Candied Lemon Peels
http://allrecipes.com/Recipe/Candied-Lemon-Peel/Detail.aspx

I've never cooked with anything more than lemon juice so beyond those suggestions I'm of no use.
Good luck!

0 likes

HARD LEMONADE!

0 likes

LOL!!! um....sb, can you recommend/give me a 'recipe' for this? I have a good one for regular/virgin lemonade (1 part juice, 1 part sugar, 3 parts water)....would I sub some of the water with alcohol?

Also was looking at recipes for Limoncello, since I don't want the rinds to go to waste!

0 likes

Lemon or lime chutney, I don't have a recipe to hand but there are several online. Also known as "lime pickle." My faaaaavourite.

And of course you can dry your basils. Or indeed chop them and put them in icecube trays, top up with water, and freeze. Then pop the finished cubes into a plastic bag and store in freezer. When you need some herbs, grab one or two and melt them. Helps if you measure about how much herb you get per cube and write it on the bag.

0 likes

Cilantro Lime Black Bean Tofu is always great.  Make up a huge pan of Chili & Lime sauted veggies for fajitas or burritos.  Make margaritas to go with this feast.

Use up a few lemons to make Sexy Low Fat Lemon Cupcakes (VCTOTW) recipe.  And Lemon Zinger Cookies!

Basil seems to be easy for me to use.  I use 5 big leaves on my morning tofu sandwich with tomato.  I made pizza for Angel and put a huge handful cut up atop it.  Any dish that I am making gets a bit if the flavors flow well together; like spaghetti, lasagna, scrambled tofu, or sauted zucchini.  By just using a little bit every day you thin the plant pretty well to keep it producing leaves.  Thats what I keep telling myself anyways!

0 likes

I have some TVP and I want to get rid of.  Can anyone suggest a decent recipe?

0 likes

I have some TVP and I want to get rid of.  Can anyone suggest a decent recipe?

No, I can't, for once. TVP and I have never made friends. It smells like kibbled dogfood.

Put in chilli and ramp up the seasoning. I got nothin.

0 likes

  For the TVP:

I have soaked it in vegan beef broth, and combined it with beans or lentils, ground nuts, brown rice and flavorings to make a meatless "loaf". with decent results.

0 likes

We make "chinese BBQ chunks" with it!
I'm copying this out of The TVP COok book

in a 2 qt pan or bowl combine:

2 C tvp (this is the dehydrated kind)
2C boiling water
2T ketchup

Mix in small pan

1/3 C ketchup
1/4 C brown sugar
2 T dark sesame oil
2T tamari
2 tsp 5 spice powder

heat sauce-add extra liquid from the chunks. Stir well-when sauce boils, mix in chunks. Let marinate for 30 min or more.
Bade at 350 for about 15 minutes before serving.

Don't forget to make some brown rice to go with this. Its really good!!!

0 likes

Passing by some cardamom in the store the other day, I realized that it was a spice I'd never used individually before. There is quite a bit of it in both my favorite chai tea (made by my aunt) and my favorite curry powder so I knew it had to be something magical and decided to buy both the ground and pods (since whole spices are always best but I am also lazy a lot of the time and don't want to grind them myself..). I went home and added it (the ground one) along with some cacao nibs to a little batch of vanilla ice cream that I made. Holy shit! Instant favorite. It's like the golden child of ginger and cinnamon...I am in love. So I suppose it's not that I have an abundance of ingredient to use, but absolutely an adoration for it. I'm asking for your favorite ways to use it! I'm in new territory, inspire me!

I would, however, like to use up some Worcestershire sauce that I made (using http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce) because a BBQ sauce recipe I used called for some. I've never had Worcestershire of any kind before, so I don't know where it should/should not be used.

The ingredients in that recipe, if you don't want to click that link, are
    * 1/2 cup apple cider vinegar
    * 2 tablespoons soy sauce
    * 2 tablespoons water
    * 1 tablespoon brown sugar
    * 1/4 teaspoon ground ginger
    * 1/4 teaspoon dry mustard
    * 1/4 teaspoon onion powder
    * 1/4 teaspoon garlic powder
    * 1/8 teaspoon cinnamon
    * 1/8 teaspoon pepper
..if there's anything that you think else it would need added (for whatever applications you have for me  ;)) to taste right, let me know that too.

0 likes

Well, nearly all of the homemade/from-scratch recipes for regular mac-n-cheese call for some worcestershire sauce....in fact, adding it to a basic 'box' mix will give it that 'homemade' taste/feel!! maybe it'll work similarly in mac-n-cheeze???

0 likes

Add it to homemade barbecue sauce to marinade seitan, tofu, or similar prior to baking or grilling.

0 likes

My aunt makes a chip dip with sour cream (or cream cheese thinned with milk), horseradish, onion powder, and Worcestershire. Kiiinda not really the most healthy thing you could make but I think it's yummy.

0 likes

OK, guys, what to do with hatcho miso (red miso)? It is waaay tooo salty for me but also waaay too expensive to just toss out.

0 likes

Anybody know any recipe that calls for a decent ammount of red miso?

I needed a tablespoon of it for marinade and the store only had a 1lb tub of it, so now, I have 1lb of red miso I don't know what to do with.

0 likes

Anybody know any recipe that calls for a decent ammount of red miso?

I needed a tablespoon of it for marinade and the store only had a 1lb tub of it, so now, I have 1lb of red miso I don't know what to do with.

You and I are in the same place, honey. I feel your pain. I usually love miso but hatcho is not my fave.

BTW, persuant to my inquiry re: tamarind paste, stir a good dollop into Matsaman (sp?) curry sauce and it sings!!

0 likes

Anybody know any recipe that calls for a decent ammount of red miso?

I needed a tablespoon of it for marinade and the store only had a 1lb tub of it, so now, I have 1lb of red miso I don't know what to do with.

Ditto.....

0 likes

Pages

Log in or register to post comments