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
Man, PG just made me starving for Lasuni Gobi! *drools*
Aloo Gobi is always fantastic! Check out Manjula's Kitchen website for it!
I make smashed cauliflower for LB, its our favorite! Steam cauliflower until easily pierced with fork but not mush. Drain and return the pot w/ cauliflower in it to the heat of medium. Add in a chunk of Better than Cream Cheese, a dash of Nooch, sprinkle of Basil then Salt & Pepper. mmmmmm Its a mashed potato replacement!
Cauliflower? Sean's mommy gave him a head of cauliflower. He likes Indian food, so maybe something Indian? But not spicy..I'm a wimp :-[
http://vegweb.com/index.php?topic=26900.0
So good!
I stir-fried some of that red cabbage and put it in with my General Tao's Tofu. :)>>> Who'd have thought the aroma of plain, frying cabbage could be so gooood? ::)
Help! There is a surplus of cilantro in my refrigerador because I told my mom to get salsa ingredients, and she bought a ton. What do I do with it?
Help! There is a surplus of cilantro in my refrigerador because I told my mom to get salsa ingredients, and she bought a ton. What do I do with it?
Do ye have dry chickpeas?
Make ye some felafel. ;)b
Google "coriander chutney" and make some. Coriander=cilantro.
I just found out my fruit seller will bring me any fresh herbs I want but I have to buy a minimum quantity. S'OK by me!
Asian noodles! (link)
You could do guacamole, but I don't usually put cilantro in mine. Pico de gallo.
If you like Thai food lots of the soups and curries have cilantro in them.
Lemon grass?? I bought some on a whim. Anybody have a favorite recipe using some?
Man, PG just made me starving for Lasuni Gobi! *drools*
Aloo Gobi is always fantastic! Check out Manjula's Kitchen website for it!
Mm!!! I made that recipe last night (added some onions and garlic), and it was delicious, even though I think I may have burned something which gave it a slight bitter taste. Yum yum yum! I think I'll make the cauliflower poppers next, since there's still half a head in the fridge.
Lemon grass?? I bought some on a whim. Anybody have a favorite recipe using some?
If you have V-con, the Lemongrass Asparagus Risotto is super yum. If you have salty veggie broth though, watch out! Use half broth, half water, or cut back on the soy sauce.
i made a corn lemongrass soup last winter and it was delicious - i cant remember where i found it.. i think maybe food network or epicurious?
The asian noodles looks awesome! I'm going to try that. ;)b
Ponycakes: Burning garlic will definitely give it a bitter taste. Sauté the onions a bit first, then add the garlic and lower the heat a taste.
Ponycakes: Burning garlic will definitely give it a bitter taste. Sauté the onions a bit first, then add the garlic and lower the heat a taste.
Agreed. If I'm using fresh garlic (rarely), I'll cook my onions first (which are often in the same dish) quite well, on a low heat, then add the garlic, then add the liquid/tomatoes/etc. no more than a minute or two afterwards, so that the garlic is warmed and aromatised, but has no chance to burn. :)
LEMONGRASS--
Anything Thai. Also, I added lemongrass to a potsticker-dipping sauce and it was fabulous. That won't help in using up massive amounts of it, though.
CILANTRO--
Chimichurri sauce. It's traditionally used for meat in Argentina, but the co-op at my old school used to have it with tofu.
Help! There is a surplus of cilantro in my refrigerador because I told my mom to get salsa ingredients, and she bought a ton. What do I do with it?
Here's a link to one of several Coriander Chutney recipes:
http://indiacuisine.blogspot.com/2005/11/coriander-cilantro-leaves-chutney.html
If you have lots of whole lemongrass stems, I've seen a recipe where they used the lemongrass to skewer pieces of fish. You could use it to skewer some marinated tofu and serve with a Thai-style dipping sauce. You could also make your own Thai curry paste (which keeps for a while in the fridge), or slice the white part thinly and add to stir fries, or dry it and make lemongrass tea.
I have ample amounts of frozen blackberries. Aside from oatmeal topping, and just eating them plain or with soymilk, what should I do with them? The obvious answer would be cakes, pies and cobblers, but I can't do sweets. I'm trying to clean out the freezer before summer...
I have ample amounts of frozen blackberries. Aside from oatmeal topping, and just eating them plain or with soymilk, what should I do with them? The obvious answer would be cakes, pies and cobblers, but I can't do sweets. I'm trying to clean out the freezer before summer...
Frozen fruits = smoothies! (Although the seeds sometimes get to me personally, that's where my blackberries also go to.)
Jam
Stir them into pancake or waffle batter
(BTW pìxie, I sent you a message...check your inbox...)
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