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
Try this and tell me what you think: http://vegweb.com/index.php?topic=33908.msg418251#msg418251
I like pineapple in my salads, particularly if I also add toasted sunflower seeds.
what is herbamare herbal salt? anything i can use to sub if i can't find it?
and pineapple chili sounds insane! is it just like a regular chili then toss in some pineapple? i am all down for savory pineapple dishes.
pineapple pie sounds yummy too.
i was thinking about doing a salsa with it too.... way to much pineapple! smoothies for breakfast :)
Herbamare is a mixture of sea salt and herbs. Just season to your taste.
PINEAPPLE: smoothies, sorbet, ice cream, PINA COLADAS, sweet & sour anything.
PINEAPPLE HABANERO SALSA. Pineapple muffins/cake/bread. Put it on a pizza.
I just bought some black salt and made chickpea flour omeletters. Any other ideas for it?
I just bought some black salt and made chickpea flour omeletters. Any other ideas for it?
i like to mix it in with the "yolk" part of L2A's "Potato Angels"
make a tofu scramble (sans salt) and sprinkle the black salt on right before serving
it might be legit in some tofu "egg" salad recipe
i dunno i really dig the odd sulfuric like taste and smell to it <3
I'm not totally sure if this should go in this thread, but I didn't want to start a new thread, so....
I bought some dried figs and was planning to eat them plain, but they taste kind of fermented. I don't want to just throw them away, so I was wondering if I cook or bake them in something (like fig jam, muffins, etc) if the fermented taste would go away...or at least be masked by other flavors? Any thoughts?
ETA: I just found this tagine recipe with dried figs: http://www.taste.com.au/recipes/23366/chickpea+tagine+with+figs, so I'll try that, but I'll have figs left over so I still need ideas.
Make a warm fig vinaigrette and pour it over a fancy salad.
I'm being invaded by summer squash and cucumber. Shoot some ideas at me.
Cucumber: Juice that shit and make cucumber margaritas, mojitos and bloody marys.
Summer squash: that corn bisque out of v-con.
I'm being invaded by summer squash and cucumber. Shoot some ideas at me.
Summer Squash:
http://vegweb.com/index.php?topic=14332.msg89639#msg89639
I love this dish cold!
Cucumbers: Icebox Pickles (there's a recipe on here somewhere)
I'm being invaded by summer squash and cucumber. Shoot some ideas at me.
For the zucchini/summer squash:
Happiness Soup (lemon, summer squash and barley soup):
http://tastespace.wordpress.com/2010/10/13/happiness-soup-lemon-summer-squash-and-barley-soup/
Creamy Zucchini and Basil Soup:
http://tastespace.wordpress.com/2010/10/05/creamy-zucchini-and-basil-soup/
For the cucumber, I plan to tackle this recipe myself next:
Cucumber Salad with a Lemongrass Vinaigrette:
http://www.tastespotting.com/features/cucumber-ribbons-with-lemongrass-ginger-vinaigrette-recipe
Here are some other cucumber suggestions including the Indian Kuchumber Salad from RHIW (a bit oily for my tastes):
http://rhiw.blogspot.com/2011/02/what-to-do-with-cucumbers.html
Hot Portugals (hot peppers) and cayenne peppers.
Any suggestions for daikon (white radish)?
Hot Portugals (hot peppers) and cayenne peppers.
Salsa, hot sauce, chili, curries, stir fries, Mexican food, Indian food, Asian (especially Thai) food, Cajun food, African food, any bean or lentil dish, chile jam, sambals, chutneys...is there anything you can't put chiles in? I think not.
You can dry or freeze whatever you can't use right away.
Any suggestions for daikon (white radish)?
my fave: kimchee
slice it up thin and add to veggie fried rice or a stirfry...
i always buy pickled diakon (it's yellow) and use it as a sushi filling or throw it in fried rice or just crunch on it (that's what they do in asian restaurants)... maybe you could try pickling it if you have tons
Any suggestions for daikon (white radish)?
Dice small and add to miso soup.
And yes, kim chee!
Hot Portugals (hot peppers) and cayenne peppers.
Salsa, hot sauce, chili, curries, stir fries, Mexican food, Indian food, Asian (especially Thai) food, Cajun food, African food, any bean or lentil dish, chile jam, sambals, chutneys...is there anything you can't put chiles in? I think not.
You can dry or freeze whatever you can't use right away.
I was hoping for recipes. I've already made tons of salsa that I'm starting to get soooo sick of it, haha!
Plums, not sure what kind. Darker than red plums but more red than black plums. The tree is starting to drop so I need to pick them soon. Most are 3-4" diameter. We do not eat much jelly and don't have freezer space for many.
Pages