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
Thai basil = Thai curry! You could use cilantro in it too.
Parsley...tabouli? Or a warm leek and white bean salad (I can't find the link, but make a dressing with 1 Tbsp dijon mustard, 2 Tbsp white wine vinegar, 1 clove of garlic, salt and pepper to taste. Slice one leek and sautee in oil, then add one can of drained and rinsed white beans. Turn off heat and stir through dressing and 1 bunch chopped parsley. From the show Huey's Kitchen).
I don't really like dill, so I don't have any ideas for that.
I have 2 bunches of each of these: Parsley, dill, cilantro, thai basil.
suggestions?
Aside from hanging them upside down in an airy room to dry (inside a paper bag if you're afraid they'll moult all over the room), you could make tzatziki with the dill, or refrigerator pickles if you can get the cukes. I love dill and put it in lots of things anyway. Parsley: parsley sauce.
Also you can chop the herbs, put them in icecube trays and fill up with water. When frozen, pop the cubes out into plastic bags and thaw as needed.
Just an update on my hummus situation: I had some today. The dislike remains.
Just an update on my hummus situation: I had some today. The dislike remains.
You're probably one of those weirdos who thinks cilantro tastes sour and citrussy, instead of tasting like soap and cat pee mixed together, which it does. ;D
Just an update on my hummus situation: I had some today. The dislike remains.
You're probably one of those weirdos who thinks cilantro tastes sour and citrussy, instead of tasting like soap and cat pee mixed together, which it does. ;D
*facepalm* ...... I feel for you both. Truly, I do. ::)
I FREAKING LOVE CILANTRO.
This is a wonderful black bean salad with cilantro!
http://tastespace.wordpress.com/2011/02/03/black-bean-cilantro-and-apricot-salad/
I have a friend that says cilantro tastes like soap.
I have 2 bunches of each of these: Parsley, dill, cilantro, thai basil.
suggestions?
To use up parsley: Green Vinaigrette for Grilled Veggies etc. http://vegweb.com/index.php?topic=29529.msg338319#msg338319
I have a friend that says cilantro tastes like soap.
That's because it does.
I got 2 heads of cabbage yesterday from my CSA. I used one head yesterday to make Ethiopian cabbage, which was different and OK, but still have another head left. I have used it in a salad with kale and other veggies, but don't really care for it as a main ingredient in salad. Any ideas for cooking it or baking it? I have lots of carrots and potatoes too. Thanks for any ideas! :)
Excess carrots- Herb roasted carrots:
I have made this with potatoes, beets, sweet potatoes and carrots but could probably do it with just carrots-
Chop carrots into big chunks and place in baking pan.
Drizzle with olive oil and add lots of herbs- I like thyme, basil, parsley, sage, garlic powder and mix with your hands to coat evenly.
Bake for 20 min at 375. Mix around and then bake for another 10 min or until tender.
I have a friend that says cilantro tastes like soap.
That's because it does.
Yabbit, don't make me get the hose!
I got 2 heads of cabbage yesterday from my CSA. I used one head yesterday to make Ethiopian cabbage, which was different and OK, but still have another head left. I have used it in a salad with kale and other veggies, but don't really care for it as a main ingredient in salad. Any ideas for cooking it or baking it? I have lots of carrots and potatoes too. Thanks for any ideas! :)
Cabbage rolls...there are several good recipes on here.
Soup!
Excess carrots: Carrot Pudding! http://vegweb.com/index.php?topic=6497.0
Sometimes I buy a buncha carrots just to make this.
Excess carrots- Herb roasted carrots:
I have made this with potatoes, beets, sweet potatoes and carrots but could probably do it with just carrots-
Chop carrots into big chunks and place in baking pan.
Drizzle with olive oil and add lots of herbs- I like thyme, basil, parsley, sage, garlic powder and mix with your hands to coat evenly.
Bake for 20 min at 375. Mix around and then bake for another 10 min or until tender.
i love baked (roasted) carrots! for the cabbage i just add it to my daily salads or into a veggie and tofu stirfry, and there's always coleslaw... or a topping for tacos or these amazing tacos
Carrots? M-F-ing carrot cake.
Cabbage soup!! Seriously.. I made some kick ass cabbage soup a while ago.. I pretty much just played around with it until I liked it. It's really easy. I just made up some veggie broth, added some tomato sauce, and spiced it up with all sorts of things I have in my pantry- mostly cayenne pepper, and then chopped up the cabbage and added it... Just left it simmering until the cabbage got soft enough for my likings.
Oh, I also put lots of garlic in there! I don't even like soup usually, but I ate the whole pot in less than 24 hours. :P
I have a friend that says cilantro tastes like soap.
That's because it does.
Yabbit, don't make me get the hose!
:-D
This is my favourite way to serve cabbage:
http://tastespace.wordpress.com/2010/05/14/braised-green-cabbage-with-onions-carrots-and-a-poached-egg/
For carrots, I love this soup:
http://tastespace.wordpress.com/2010/07/15/carrot-soup-with-ginger-and-lemon/
I have a huuuuge bunch of fresh rosemary that I bought outside the old market. Like about a pound. Rosemary potatoes, yes. Split pea soup, check. But I've still got enough to make several bridal bouquets.
I have a huuuuge bunch of fresh rosemary that I bought outside the old market. Like about a pound. Rosemary potatoes, yes. Split pea soup, check. But I've still got enough to make several bridal bouquets.
I made this with thyme, but rosemary would be great, too!
http://tastespace.wordpress.com/2011/01/07/thyme-lentils-over-polenta/
This is a nice way to pair rosemary with tomatoes:
http://tastespace.wordpress.com/2011/01/09/tomato-chickpea-soup-with-rosemary/
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