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Please help me use up Ingredient X.

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

what shoudl i do with fennel?
Ive only made soup with it before. any other suggestions?

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I don't think I've ever used fennel.  I suck.  Sorry.

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SO MANY TOMATOES. I already made pico de gallo.  I plan on making pasta sauce as soon as I get red wine.....any other ideas.

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Fried green tomatoes!  I don't care if they aren't really green.  They are delicious!  What about a chilled tomato soup??

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alas. All my maters  are red.

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Can them!!! I did last summer, they are delicious!

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what shoudl i do with fennel?
Ive only made soup with it before. any other suggestions?

The plant or the seed?
If your plant is young, slice the heart thin and use in salads. Or slice thinly, marinade in lemon and oil and eat on its own.

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the plant

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I have a medium sized butternut squash but absolutely no idea what to do with it.  LB is not a huge squash fan so I think I need to disguise it somehow.  Of course the only thing coming to my mind is roasting it and eating it with earth balance.  Figures!  Plus its not quite hot enough in my house for soup.  Help!

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use it like sweet potatoes in chili with black beans, or a black bean/butternut casserole type thing. It's really yummy in mexican type dishes.

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i know the amazing salad bar i go to had shredded butternut squash as a topping and i'm in love with it! Going tomorrow...

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I have a medium sized butternut squash but absolutely no idea what to do with it.  LB is not a huge squash fan so I think I need to disguise it somehow.  Of course the only thing coming to my mind is roasting it and eating it with earth balance.  Figures!  Plus its not quite hot enough in my house for soup.  Help!

Sweet Potato and Veggie Chili, which also freezes very well:
http://vegweb.com/index.php?topic=14846.0

You say you don't want soup, so you could try Winter Squash and Onion Fry:
http://vegweb.com/index.php?topic=12732.0

Or cut it in half longways, dig out the seeds (save and toast) and fill the halves with risotto mixture or "stuffing" of your choice, cover with foil and bake.

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ohh, it's delicious if you chop it up with a green smith apple or two, drench in app cider vinegar and brown sugar & roast. addition of walnuts or pecans is amazing too.

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I like it roasted with margarine and brown sugar. mmmmmmmmmmmm

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Yellow curry paste? I have a big ol' container of it, and love curries, but wonder if anyone has any cool, creative uses? Soup? Casserole? Marinade?

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I have a big ol' container of red curry paste (wanna do a swap? some yellow for red?  8-)  ) about this time last year i roasted a whole pumpkin, peeled it and put it in a pot with some water, a bit of curry paste and some coconut milk warmed it to a simmer and used my immursian blender to make it a nice spicy pumpkin soup. :)

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Yellow curry paste? I have a big ol' container of it, and love curries, but wonder if anyone has any cool, creative uses? Soup? Casserole? Marinade?

Roasted root vegetables (sweet potatoes, turnips, rutabagas, beets etc) w/ yellow curry dressing.

oil, ginger, shallots, garlic, rice vinegar, curry paste, touch of sweetener, salt to taste. Delicious.

eta: I've done this with red curry paste, but never yellow. Maybe a roasted red pepper or some chopped red chili would be a nice compliment to the dressing while adding some color.

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Oooh, they sound really good!

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I have a medium sized butternut squash but absolutely no idea what to do with it.  LB is not a huge squash fan so I think I need to disguise it somehow.  Of course the only thing coming to my mind is roasting it and eating it with earth balance.  Figures!  Plus its not quite hot enough in my house for soup.  Help!

Boil it, puree it and bake with it! Unfortunately, I don't have my cookbooks in front of me now. But I do recall seeing some cookie or muffin recipes that called for pureed butternut squash.

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i tossed a sweet potato, butternut, garlic, and onion with soy sauce. Evoo, parley, and thyme and oven roasted them. Favorite way to eat em now!!!!

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