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
i have some pumpkin seeds.. any ideas? apart from roasted pumpkin seeds
The potato and kale enchiladas from Vcon.
i have some pumpkin seeds.. any ideas? apart from roasted pumpkin seeds
Eco-Mayo (Green Mayo) uses pumpkin seeds... I haven't tried it yet but I bought some pumpkin seeds so I can :)
i have some pumpkin seeds.. any ideas? apart from roasted pumpkin seeds
I use them to top Thai curry. Of course I pan-toast them first. But they make a great crunchy topping and a change from peanuts.
i tried eco mayo thats why i bought them.. but i really didnt like it...maybe because avocadoes are never in season here and they all froze in the snow..
Nut loaf? *shameless*
i tried eco mayo thats why i bought them.. but i really didnt like it...maybe because avocadoes are never in season here and they all froze in the snow..
crap that's a bummer... avocados are tasting awesome here in cali right now and they are on sale for $.50 so i'll try the recipe anyways
Sugar cane.
Go!
I mainly got it to chew on and stuff, like I did when I was little, but I'm just wondering if anyone knows anything else to do with it aside from making sugar or something.
Sarah, I think you can ..... pickle it?
i tried eco mayo thats why i bought them.. but i really didnt like it...maybe because avocadoes are never in season here and they all froze in the snow..
crap that's a bummer... avocados are tasting awesome here in cali right now and they are on sale for $.50 so i'll try the recipe anyways
I am soooo jealous. I live in the middle of nowhere, Indiana, and avocados are crazy expensive...like 2 or 3 dollars a piece. I know I'm lucky when I can find them for a dollar. I see these amazing avocado recipes on here, and it makes me sad!
i tried eco mayo thats why i bought them.. but i really didnt like it...maybe because avocadoes are never in season here and they all froze in the snow.
crap that's a bummer... avocados are tasting awesome here in cali right now and they are on sale for $.50 so i'll try the recipe anyways
I am soooo jealous. I live in the middle of nowhere, Indiana, and avocados are crazy expensive...like 2 or 3 dollars a piece. I know I'm lucky when I can find them for a dollar. I see these amazing avocado recipes on here, and it makes me sad!
Wow that's insane! They are like $2 a piece if they aren't on sale and I usually don't buy them then because that's way too expensive! I hope some cheap avocados come your way sometime soon :)
I bought some moong dal and urad dal for a recipe that only required a few tablespoons of each. Now I have about 8 cups of moong dal and 3.5 cups of urad dal because those were the smallest quantities I could buy at the Indian grocer.
The urad dal is split white white and looks like kind on the far right of this picture:
http://www.manjulaskitchen.com/2008/07/23/urad-dal/
The moong dal is split washed yellow and looks like the kind on the far right of this picture:
http://www.manjulaskitchen.com/2008/07/23/moong-dal/
Can I just use them where I would use lentils? What other recipes do you like that use them in quantity (like a cup or more)?
I have subbed moong dahl sucessfully for red lentils, though you may need a little more water to cook them in. Just keep an eye on the pot.
i have some pumpkin seeds.. any ideas? apart from roasted pumpkin seeds
I like pumpkin seeds in everyhting, I add them to my roasted potaatoes, in pasta, or sprinkled on top of soup. Heres my pumpkinseed pesto recipe
http://vegweb.com/index.php?topic=31471.new#new
Beets?? I have 3 beets and have no idea what to do with em.... I LOVED canned beets, but I've never made them from scratch.
Never mind. I found a recipe for beet hummus that looks divine!
hey there everyone!
I have a lovely patch of rhubarb growing in the garden, some of which will be ready to harvest soon (thanks to our hot spring!) and I've never bought or grown it before, so I'm a little stuck on what to do with it. We also have some strawberries and raspberries growing but they won't have fruit for a while, so I could freeze some rhubarb to use later in pie.
I'm also considering rhubarb sorbet (although I've never made anything like that before!) and compote (but what to use it on?) Please tell me what your favourite rhubarb recipes are! :)
http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs333.ash1/28817_710006335659_120813142_44340972_2193325_n.jpg
Chives....needed some for a salad dressing recipe...what to do with the rest?
rhubarb- my favorite is strawberry rhubarb pie, but you can also make delicious preserves. Boil it down w/ sugar, add pectin. YUM!
Chives-can replace green onions in anything, and you can also make chive oil or vinegar.
Rhubarb chutney! It's sweet/sour/spicy and goes great on sandwiches or crackers, or as a sauce for...whatever.
Ingredients:
1 lb rhubarb
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
1 or 2 jalapenos, or other chiles (I use a habanero)
1 teaspoon paprika
1 Tablespoon black mustard seeds
1/4 cup dried currants or raisins
1 cup light brown sugar
1-1/2 cups white wine vinegar
Directions:
Chop rhubarb stalks 1cm thick. If stalks are wide, cut in halves or thirds lengthways first. Finely chop jalapenos/chiles.
Combine everything in a corrosion-resistant pan and bring to a boil. Simmer, stirring often, until rhubarb breaks down and the mixture is the consistency of jam, about 30 mins.
Chutney will keep in the fridge for several months in an airtight glass container.
Chives....needed some for a salad dressing recipe...what to do with the rest?
not quite chives, but green onion pancakes/bread/whatever you call it. there's a recipe in vcon, but i've yet to try it.
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