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
Maybe cream of celery soup would use more celery than normal soups do (I don't know, I've never made it), then you could use it as a base for a casserole. Cajun food uses a lot of celery, so something like gumbo or red beans & rice or jambalaya (I use http://gumbopages.com/recipe-page.html for inspiration, although not many of the recipes are vegetarian). If it's going to go bad before you can use it all, you could dehydrate it and use the dried stuff in soups/stocks/etc. later on. Umm...ok, that's all I've got.
white celery? i know i love the reg stuff... throw it in asian stirfrys, in my daily salads, chop finely in garbanzo bean sammies, or just dip in vegan ranch <3
white celery? i know i love the reg stuff... throw it in asian stirfrys, in my daily salads, chop finely in garbanzo bean sammies, or just dip in vegan ranch <3
Yeah, sorry, I was thinking in Spanish. Here they usually sell you tiny little bunches of celery for (meat based) broth that hasn't been allowed to grow up big, and is VERY green and VERY bitter but good for soups. White celery is regular celery to you, the big healthy bunch.
Carrot-celery juice is delicious.
No juicer. No money for one, either. Bummed.
This is me, wishing I were helpful:
Chop it, blanche it, freeze it. Save for a day when you are making soup.
That's what I do when I have too much celery.
Oooooooorrrrrrrr.....
Chop it into lettuce salads
Put it in a tofu scramble
ANTS ON A LOG!!!
Lots and lots of bloody marys
stir fries (frys?)
I can't say celery soup. The idea of celery soup grosses me out, big time. =^\
http://irreverentvegan.com/2011/04/cream-of-celery-soup/
Celery gratin intrigues me:
http://www.foodnetwork.com/recipes/food-network-kitchens/celery-gratin-recipe/index.html
Made with obvious substitutions, or course.
Those both look good, particularly the gratin!!
Celery gratin intrigues me:
http://www.foodnetwork.com/recipes/food-network-kitchens/celery-gratin-recipe/index.html
Made with obvious substitutions, or course.
I made this using the changes in method people suggested in their comments. American celery must be different to ours, as European celery certainly doesn't "absorb water." I let it boil down until the celery was tender and then strained the excess off before making the white sauce. It was a bit bland for my Europeanized taste, but I think I can tweak it some. I should have followed my heart and added cumin to the sauce. There's always Sriracha.
I have 4 pomegranates. Other than eating them and making that pomegranate bbq tofu thing out of VWAV, what would y'alll recommend?
Add the seeds to salads, or juice them (I'm not entirely sure how you would go about that, but I've had pomegranate juice and it's good).
I had a friend juice pomegranates, then used the juice to make a raw pie. The filling was basically pomegranate juice, coconut oil, and cashews. That's all I remember, but it was freeeeeaking delicious.
I made a double batch of Artichoke Dip and have about 1-3/4 cups of sauce left over. What can I do with it?
(The sauce is cashews, olive oil, lemon juice, nutritional yeast, garlic, soy sauce, and salt.)
I made a double batch of Artichoke Dip and have about 1-3/4 cups of sauce left over. What can I do with it?
(The sauce is cashews, olive oil, lemon juice, nutritional yeast, garlic, soy sauce, and salt.)
I would use it to top pasta, or baked potato, or even toast. It sounds lush!! I have some nooch from Storm and some cashews in the fridge so I may make this.
That's part of the problem - I naturally don't like carby food. I suppose I could put it in soup? There has to be something more exciting - I put all of my odd 'n ends in soup.
not very exciting but there is always cut veggies to dip.
I was going to suggest pasta too, but I guess that's out. Um...maybe roast some veggies and use it as a sauce for them? Or make a casserole/gratin kind of thing with something like cauliflower or winter squash. Or make low-carb "pasta" with spaghetti squash or julienned zucchini.
I think it would go well in soup.
Also, there's a recipe in The Conscious Cook for "lobster mushroom beurre" (I use oyster mushrooms instead), where something very similar to your sauce mix + white wine + EB is simmered with lots of the sautéed mushrooms, as a sauce for pan-fried gardein scalloppini. Good stuff.
Rosemary.
Apart from the rosemary bread from here. I trimmed my rosemary bush today and now have 3 carrier bags full of the stuff. I do use it in regular cooking but not that much!
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