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
Those york-like peppermint patties? I don't know how much extract they use, but it's the first thing that came to mind. or maybe mint chocolate fudge?
want -> York-A-Like Peppermint Patties
I'm happy it's too late to start them tonight. I'd eat half the batch. I want to make them in small balls, like Jr. Mints.
pomegranate molasses
tamarind paste
tamarind paste
If it's quality paste, you can add some to hot water, mix in sweetning and chill when it dissolves to make a good drink.
You can add about a teaspoon to Thai curries, particularly Matsaman (sp?) and it really gives the flavours depth. Also good in dal recipes.
tamarind paste
pad thaiiiiiiiiiii
or tamarind barbecue sauce
or a drink as yg said. it's good!
crap, I was just about to say tamarind lentils from VCon, but I remembered that you've just recently reviewed them, so I'm guessing that's why you need more recipes!
Hmmm, I should keep an eye on this - I too bought tamarind paste just for that recipe, so also have shit tons to use.
FB - tamarind paste in pad thai? Specific recipe? I've never made pad thai beore
Daiya Cheddar...
I love the Daiya Mozzarella, but the cheddar version was just way too strong and reminds me of that spray can cheese that is absolutely revolting. Any ideas of how I can tone it down? I really hate the idea of throwing away a $5 bag of "cheese"..
Daiya Cheddar...
I love the Daiya Mozzarella, but the cheddar version was just way too strong and reminds me of that spray can cheese that is absolutely revolting. Any ideas of how I can tone it down? I really hate the idea of throwing away a $5 bag of "cheese"..
Use it in small quantities! I thought I hated it in the beginning, too..but I was just using too much. It might be possible that you just don't like it (I like cheddar better than mozz), but maybe try it in a grilled cheese to see if you like it. Just put enough in to make it cheesy and gooey. (or do the same for a quesadilla, nachos, or pizza)
Eek, that's way more than I even used. I put a tiny bit in a burrito and it was still super strong.. I wish I could make it taste better.
Eek, that's way more than I even used. I put a tiny bit in a burrito and it was still super strong.. I wish I could make it taste better.
Was it melted?
interesting tamarind ideas....can't wait to try them out. I have a tamarind recipe i want to try and will have leftover as well.
What would you guys do with about 1/2 cup of raw cashews?
alfredo sauce
crap, I was just about to say tamarind lentils from VCon, but I remembered that you've just recently reviewed them, so I'm guessing that's why you need more recipes!
Hmmm, I should keep an eye on this - I too bought tamarind paste just for that recipe, so also have shit tons to use.
FB - tamarind paste in pad thai? Specific recipe? I've never made pad thai beore
ya recipes please peeps! and i don't know that it is good quality it was only like $3
pomegranate molasses
tamarind paste
Two of my favourite ingredients!
Pomegranate molasses:
Turkish bulgur, almond and pomegranate salad (could sub quinoa for bulgur)
http://tastespace.wordpress.com/2010/08/11/turkish-bulgur-pomegranate-and-almond-salad/
Turkish Eggplant, Tomato and Lentil Stew
http://tastespace.wordpress.com/2010/09/07/turkish-eggplant-tomato-and-lentil-stew-with-pomegranate/
Muhammara - Syrian Roasted Red Pepper Dip
http://tastespace.wordpress.com/2010/07/21/muhammara-syrian-roasted-red-pepper-and-walnut-dip/
Tamarind:
Pad thai
http://www.freepantsonline.com/?p=97
Tamarind BBQ Tempeh and Sweet Potatoes
http://tastespace.wordpress.com/2011/01/11/tamarind-bbq-tempeh-and-sweet-potatoes/
Tamarind-Date Chutney and the Red lentil and tamarind lentils in Radiant Health Inner Wealth - both are delicious!
crap, I was just about to say tamarind lentils from VCon, but I remembered that you've just recently reviewed them, so I'm guessing that's why you need more recipes!
Hmmm, I should keep an eye on this - I too bought tamarind paste just for that recipe, so also have shit tons to use.
FB - tamarind paste in pad thai? Specific recipe? I've never made pad thai beore
ya recipes please peeps! and i don't know that it is good quality it was only like $3
Tamarind pulp (cellophane wrapper) is super cheap: I get it for 79 cents when on sale, otherwise it is $1.
The concentrate (bottle) is $2 in Chinatown.
I actually prefer the concentrate for pad thaii but have used the pulp for everything else.
interesting tamarind ideas....can't wait to try them out. I have a tamarind recipe i want to try and will have leftover as well.
What would you guys do with about 1/2 cup of raw cashews?
Half of this recipe for Carrot, Red Pepper and Mint Soup:
http://books.google.ca/books?id=69Dked5y5hkC&lpg=PP1&ots=gcu7Tc9asP&dq=red%20pepper%20and%20carrot%20soup%20extraveganza&pg=PA37#v=onepage&q&f=false
thanks blinknoodle i bookmarked a few and have that cookbook <3
Avocados not as guacamole. I have no ideas that aren't guac related.
Eek, that's way more than I even used. I put a tiny bit in a burrito and it was still super strong.. I wish I could make it taste better.
Was it melted?
Yep! If I could just make it milder somehow..
Avocados not as guacamole. I have no ideas that aren't guac related.
Hmm.. maybe sliced up in a sandwich, wrap, pita, or on a salad? You could also use it as a face cream or a conditioner. There are some more ideas here: http://vegan-india.blogspot.com/2010/08/gods-own-butter-avocado-fruit.html
Avocados not as guacamole. I have no ideas that aren't guac related.
A sandwich on wholegrain with roasted red peppers, lettuce and tofu gan (if you can get it--smoked and pressed tofu).
I looove to cut an avocado into chunks and put it on top of rice before covering with green Thai curry.
Sometimes I just eat it with lemon and salt. Cut in half. I score the chunks without removing from the half skin, dress with lemon and salt and eat it out of the skin with a spoon.
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