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
Where did you find Thai basil? I don't think I've ever seen it before.
Neither had I till I went to my local fruitseller. She had it there, I read "albahaca" on the label and bought it. Didn't realise it was different till I got it out of the package and saw it close up/smelled it. "Albahaca thai..." you what now?
Made good pesto though.
I've been putting oregano on everything (pasta, pizza, potatoes...lots of "p" things..) and I still have a BAG of it, like maybe 10 huge handfuls. It's the kind with the big leaves (whatever kind that is).
I've also realized that I have a ton of celery in my fridge...I add it to soups and things, but I don't think I can use it before it turns. Any ideas?
You can dry the oregano, particularly if its on the stem. Tie a bunch together and put a paper bag on it. Tie the bag closed and suspend it in a hot, dry place.
Celery... there's only one thing to do with too much celery... stomp! stomp on it until the evil is gone!! :P >:D
Celery... there's only one thing to do with too much celery... stomp! stomp on it until the evil is gone!! :P >:D
HAHAHAHA.... I take it you aren't a celery fan then, aye?
I've also realized that I have a ton of celery in my fridge...I add it to soups and things, but I don't think I can use it before it turns. Any ideas?
Juice that shit with some carrots.
Celery... there's only one thing to do with too much celery... stomp! stomp on it until the evil is gone!! :P >:D
HAHAHAHA.... I take it you aren't a celery fan then, aye?
Narp. ;D
I've got about 3 cups of mixed mushrooms in oil that came in a jar. The flavour is...bland. Not what I expected at all. I had hoped to be able to put them in salads etc but they are just meh.
Suggestions?
I... I got nothin'.
Shrooms are my second most hated 'vegetable', tho rly they're in a class of their own.
The only fungus I like amongus is teh yabbit.
I... I got nothin'.
Shrooms are my second most hated 'vegetable', tho rly they're in a class of their own.
The only fungus I like amongus is teh yabbit.
I wuvz u 2, Heli! :)>>>
I did make a kind of summer sandwich spread thing (you know mayo and stuff) and ground up some of the shrooms to add. Added moisture too and tasted kinda "meaty" when I added onion and garlic powders. Just a touch.
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
i use dried peppers for viva vegan recipes... toasted (be careful the fumes are seriously crazy) and used in salsa and sauces... if you don't have the book i could photocopy a few recipes and email them to you...
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
i use dried peppers for viva vegan recipes... toasted (be careful the fumes are seriously crazy) and used in salsa and sauces... if you don't have the book i could photocopy a few recipes and email them to you...
Just requested it in my library system, thank you! How do you toast them properly? Mine are really hard and it would seem really strange to toast them.
I think you just heat them in a skillet. Not every surface will get toasted, but it works.
It's not creative, but you can grind them into chili powder and proceed as usual. For a while a number of ppk recipes involved toasted dried acho chiles and then grinding them, mostly because it tastes great in many things.
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
Make homemade chipotle peppers in adobo sauce. So good, and SO much cheaper than the $2 you spend for a little can!
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
Make homemade chipotle peppers in adobo sauce. So good, and SO much cheaper than the $2 you spend for a little can!
I do this all the time, but I puree everything instead of leaving whole peppers in the sauce. It basically contains onions, tomatoes, water, garlic, peppers, and vinegar. Let it simmer for awhile (a couple of hours). I blend mine and strain the seeds after the mixture has cooled, but that's optional.
I got the idea/recipe from you a looooonnnng time ago. Saved my life.
Thank you! I'm going to try making it this week.
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
Make homemade chipotle peppers in adobo sauce. So good, and SO much cheaper than the $2 you spend for a little can!
I do this all the time, but I puree everything instead of leaving whole peppers in the sauce. It basically contains onions, tomatoes, water, garlic, peppers, and vinegar. Let it simmer for awhile (a couple of hours). I blend mine and strain the seeds after the mixture has cooled, but that's optional.
sb & mdv thanks for clearing up what the hell adobo is.....me and oww ave been puzzling over this recently as we've seen a few recipes that call for chilis in adobo.
So if I wanted to make this myself it's just chilis stored in the oniony tomatoes mix after it's been simmered for a few hours?
I may love you completely if I can figure out how to make chilis in adobo myself because they're about NZD6 or 7 (~USD5) for a tiny tiny can of the fuckers.
Dried chipotle peppers. I feel like I've seen these in so many recipes but now that I actually have some I don't know what to do with them.
Make homemade chipotle peppers in adobo sauce. So good, and SO much cheaper than the $2 you spend for a little can!
I do this all the time, but I puree everything instead of leaving whole peppers in the sauce. It basically contains onions, tomatoes, water, garlic, peppers, and vinegar. Let it simmer for awhile (a couple of hours). I blend mine and strain the seeds after the mixture has cooled, but that's optional.
sb & mdv thanks for clearing up what the hell adobo is.....me and oww ave been puzzling over this recently as we've seen a few recipes that call for chilis in adobo.
So if I wanted to make this myself it's just chilis stored in the oniony tomatoes mix after it's been simmered for a few hours?
I may love you completely if I can figure out how to make chilis in adobo myself because they're about NZD6 or 7 (~USD5) for a tiny tiny can of the fuckers.
Like this: http://www.bigoven.com/recipe/15956/adobo-sauce
minke - I love you! <3
now if I can't find ancho...can I just use less of a more spicy one?
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