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
Sprinkle them into salads or on cold cereal.
You can use the diced pimientos for Cuban black beans
Make a cornbread type casserole with the Barley, a few chipotle peppers, Roman Beans, Pimentos and Masa mix. Saute an onion, add veggies if desired like corn, bell pepper, celery. Add in cooked or drained Roman Beans, some salsa or tomato sauce and barley. Simmer for a little while. Add in the chipotle and pimentos and move it all into a casserole dish. Mix up the Masa and layer it on top. Bake covered till the Masa looks done.
Uses up several of those items! Just do NOT use more than one or two chipotles at a time, those suckers are hot if you are not heavy into spicy foods.
Were there instructions with the masa mix? Since you called it a "Mix" I assumed it was boxed and had instructions. Perhaps use 2 cups and then add in sprinkle of salt, a touch of sugar (to help balance the fire) say 1/4c, 1/4c oil and then soy milk till it is batter like.
The barley you use is based on how long you want to simmer it on the stove really! If you have time, start it early and use the bulk. If you only have an hour before dinner, use the quick.
Alternatively you could put the suggested corn and pimentos in the Masa batter and then when you pour it on the casserole it will be flavorful!
Sorry for the double post but I had more ideas from the list.
Also, Farina or Cream of Wheat is a great hot breakfast! Mix it with just enough water to get a thin consistency and then microwave until thick and an appealing consistency. Add in sugar and cinnamon and devour!
Minute Tapioca? Make pudding! Slowly warm soy milk in a pot, add in the tapioca, cocoa, sugar and a splash of vanilla. Stir until tapioca is done and everything looks yummy. You may need to thicken this with a touch of cornstarch but I think the tapioca itself will thicken it so use that as a fall back plan.
Use up the panko by breading and shallow or oven frying tofu or seitan. I go through tons of panko because I make Chickpea Cutlets a LOT. haha
Barley is good in soup or stew. If you have a crockpot you could use the bulk stuff and let it cook all day.
I use a tablespoon or so of tapioca in fruit pies that tend to be runny, like peach or apricot.
Farina could be used to dust a pizza stone or baking sheet like you would with cornmeal.
Psyllium husks are like pure fiber. Some people mix it in their juice for extra fiber, or you could add some to oatmeal etc.
Cardamom can be used in a lot of Indian foods. Also some people here like to add it to their coffee (I tried it, but it's not my thing).
Soba(?) noodles...use in a stir fry or Asian-style soup or salad, like these peanut noodles: http://vegweb.com/index.php?topic=7472.0
Pickled ginger...use in an Asian-style salad (either in the salad or as part of the dressing).
And if you still have leftovers--
I have a recipe that uses barley in chili, to mimic the texture of ground beef (recipe is vegan but it's from an omni cookbook). It also calls for mushrooms, so it wouldn't work for you, but perhaps there's a way to play around with it.
Also, if you still have masa, I once got a gigantic thing of masa just for the purpose of making tomalito.
Soba noodles can be used for anything Asian! I use them most often in a moosewood cold noodle salad recipe with snow peas and a miso salad dressing. I also LOVE them in noodle soups--I bet they'd be fabulous in yoga soup.
Its actually in Veganomicon but you can find it on Chow.
Just as a note, I always use panko as the bread crumbs and double the beans. Turns out awesome either way!
Bump!
I've just joined a CSA so my cooking is at the mercy of my weekly box. I've made coffee cake with my rhubarb (with the batch coming next week tagged for a rhubarb-strawberry pie), have used the lettuce in salads, the spinach in green smoothies, had the entire bunch of chard with pasta last night, and will roast or blanch asparagus later (or put it in risotto--yum!).
Now, onto these RADISHES. I have two big bunches of them! Any suggestions (besides throwing them in salads)? I'm not the biggest radish fan and would love a way to use them up.
(I've also heard you can cook radish greens like you would chard--yum!)
So, I was just wondering (since I think this is such a useful thread) is there a way to search within just one thread? So that if someone had their ingredient X, but wanted to check if it's been discussed already, they could just search it without reading through every page.. just a thought.
So, I was just wondering (since I think this is such a useful thread) is there a way to search within just one thread? So that if someone had their ingredient X, but wanted to check if it's been discussed already, they could just search it without reading through every page.. just a thought.
Nope, no way to do that (without doing a regular search). This is why I love doing the review threads!
yeah i just do a regular search for a kind of veggie and it pops up wherever it's been discussed in threads, along with recipes that call for it.
The choice at the health food store near my house last weekend was chickpea miso or barley miso. I picked the latter, since it sounded less weird...but it tastes really strong--like burnt sugar, almost. Has anyone had this stuff before? What do you do with it? It isn't very good just in soup...would probably be worse in dressing. Maybe it's a tall order--I don't think miso goes in other dishes.
As a flavouring in a tofu scramble... or if it's kind of burnt-sugary, maybe as a glaze or barbecue sauce kind of deal? I've never had mugi miso before.
Have almost a full carton of the Imagine "chicken" stock. I used some as part of a marinade when making southern fried tofu but have lots left. I have NO room in my freezer or I'd just freeze it, so any recipe ideas/uses, please? I really hate soup so...yeah that's an easy use that's kind of out. :-\
you could use it to cook quinoa or rice instead of water. or you could make chicken-style seitan and simmer it in the broth.
it's so funny that when we get used to veg cooking we forget what to do with 'meat' broths and 'cheese'.. it seems like every omni recipe i see calls for chicken broth. you could totally go to recipezaar.com and type in chicken stock and get a billion ideas i bet. i know lots of italian places will use it in their tomato sauces, too.
grains (fried/mexican rice, etc), sauces/curries, baking savories (cornbread, herbed scones, etc), casseroles/potpies.....mashed potatoes etc
What are your favourite things to do with butternut? I have lots (like, 2 or 3), and some of them are getting soft patches. I must eeeeat them. I have some ways I like to cook them, but maybe you can suggest something radical and different... ;)
What are your favourite things to do with butternut? I have lots (like, 2 or 3), and some of them are getting soft patches. I must eeeeat them. I have some ways I like to cook them, but maybe you can suggest something radical and different... ;)
i love butternut squash soup sooo much. SO easy to make and so tasty.
I also love this soup:
Summer Squash and Coriander Soup with Lime Creama.
Ingredients
2 Tbs coconut oil
2 medium leeks, sliced
1½ tsp coriander seeds
1 tsp ground cumin
2 ½lbs squash, coarsely chopped
6 cups vegetable stock
½ cup vegan sour cream
1 tsp lime zest
chopped cilantro, for garnish
1) Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes.
Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes.
Add the stock. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes.
Working in batches, puree soup in blender (best in vitamix) until smooth. Season to taste.
2) Whisk together the sour cream and lime zest. To serve, garnish each soup with a dollop of the cream and
garnish with chopped cilantro.
That sounds awesome, PK. I can't get vegan sour cream, but I bet it would be good without, anyway. ;)b
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