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
HARD LEMONADE!
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!
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.
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!
I have some TVP and I want to get rid of. Can anyone suggest a decent recipe?
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.
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.
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!!!
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.
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???
Add it to homemade barbecue sauce to marinade seitan, tofu, or similar prior to baking or grilling.
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.
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.
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.
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!!
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.....
It's sooo frusterating. I think that I will just make a GIANT bathtub full of miso soup :P I love that stuff.
Miso is good forever. I use it in sauces and dressings sometimes. But really, I've had miso in the fridge for at least two years and it's still good. Don't fret :)
I'm new and i dunno if this was already said but I really wanna start eating mushrooms more! Like I've had them in small quantities hidden in food, but I've never prepared them before and I'd really love to eat more of them.
Do you guys have any good recipes with Mushrooms in them, where the mushroom isn't too over-powering and doesn't seem to scary?
Thankyou in advance :)
Chop them small and add them to any slow-cooked chili recipe. I don't mean in a crockpot, just anything that you cook for a long time. They add a satisfying taste and texture to any chili.
And if you're scared of mushrooms because someone told you they're grown in horse manure--that's not true. They're grown in compost. I don't know who started the horse manure story but the story itself is more manure than the compost mushrooms are grown in.
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