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Learning, Sharing, and Teaching => Ask a Mustachian => Topic started by: fidgiegirl on June 24, 2016, 03:21:24 PM

Title: Use It Up
Post by: fidgiegirl on June 24, 2016, 03:21:24 PM
I thought it might be fun to do a thread where we could get ideas from each other and how to use stuff up around the house.  In my case, I get mostly stumped in the pantry.

So I'll start.  Here are some things hanging around that I need some ideas for how to use up EASILY (i.e. not the million-ingredient recipes I find on Pinterest).  Ideas?

- Cheddar Powder, just a little bit in a spice jar
- Sundried tomatoes
- Dried chipotle peppers

What do you have that you are just not sure how to use up?
Title: Re: Use It Up
Post by: Mother Fussbudget on June 24, 2016, 03:39:29 PM
Make pizza dough (or buy a Boboli pre-baked pizza crust) , add marinara sauce, and some grated mozzarella.
Goes great with beer and/or a movie. (NetFlix?)
Title: Re: Use It Up
Post by: MoonShadow on June 24, 2016, 04:11:47 PM
I thought it might be fun to do a thread where we could get ideas from each other and how to use stuff up around the house.  In my case, I get mostly stumped in the pantry.

So I'll start.  Here are some things hanging around that I need some ideas for how to use up EASILY (i.e. not the million-ingredient recipes I find on Pinterest).  Ideas?

- Cheddar Powder, just a little bit in a spice jar
- Sundried tomatoes
- Dried chipotle peppers

What do you have that you are just not sure how to use up?

all three of those would go fine in a slow-cooker chili.
Title: Re: Use It Up
Post by: geekette on June 24, 2016, 04:23:26 PM
Cheddar powder, if it's not just the orange tinged salt kind, is fabulous on popcorn.  Or broccoli.  Or Mac 'n Chz.
Title: Re: Use It Up
Post by: Catbert on June 24, 2016, 04:25:18 PM
Cheddar powder on popcorn.  Add to mac and cheese or cheesy grits for bit more cheese.
Dried tomatoes can be added to tomato based pasta sauce for added depth of flavor.  In fact chopped up they can be added anywhere you need more tomato-y taste (e.g., homemade tomato soup)


But what the hell do you do with totally fake neon yellow Margarita mix?  (I get the strangest things left behind when we loan out our second home)
Title: Re: Use It Up
Post by: seathink on June 24, 2016, 04:29:47 PM
But what the hell do you do with totally fake neon yellow Margarita mix?  (I get the strangest things left behind when we loan out our second home)

Gift it to a spendypants who loves booze and loud colors?
Title: Re: Use It Up
Post by: Choices on June 24, 2016, 04:32:09 PM
Sundried tomatoes are great on or in practically anything- salads, pizzas, breads, sauces.
Cheddar powder could be added to other cheesy things like mac & cheese or added to bread or sprinkled on salads or mixed into salad dressing.
Chop and soak the chipotles and put them in sauces, stews, chilis, breads, rice & beans, or pretty much anything that isn't sweet.

As for the margarita mix, that might be good with Sprite or to spice up lemonade if that's your thing. We'd probably toss it in the trash.
Title: Re: Use It Up
Post by: fidgiegirl on June 24, 2016, 04:35:18 PM
Awesome ideas, thanks all!  Would never have thought of a chili but, like, duh!

Yellow margarita mix is up next!!

What else do people have that's stumping them?
Title: Re: Use It Up
Post by: shelivesthedream on June 25, 2016, 04:44:18 PM
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?
Title: Re: Use It Up
Post by: deborah on June 25, 2016, 05:00:25 PM
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?
I'd make up a simple vegetable soup and add the mackerel. Lemon and pepper is good in most soups and the mackerel will add flavour and protein.
Title: Re: Use It Up
Post by: Mtngrl on June 25, 2016, 07:09:44 PM
As long as it's not expired I would donate the mackerel to a food pantry.
Title: Re: Use It Up
Post by: shelivesthedream on June 26, 2016, 02:26:02 AM
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?
I'd make up a simple vegetable soup and add the mackerel. Lemon and pepper is good in most soups and the mackerel will add flavour and protein.

My memory of our previous experiments in Tinned Mackereal Land suggest to me that this will be like trying to choke down a dockyard...
Title: Use It Up
Post by: pbkmaine on June 26, 2016, 02:55:26 AM
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?

Make fish cakes. Add the can of mackerel to a can of tuna, breadcrumbs, dijon mustard, an egg and/ or mayonnaise. Fry or bake. The dijon mustard cuts the fishy taste.
Title: Re: Use It Up
Post by: Dee18 on June 26, 2016, 10:18:33 AM
If it's still in date, donate the mackerel to a food bank. 
Title: Re: Use It Up
Post by: geekette on June 26, 2016, 11:54:22 AM
I generally enjoy cabbage raw, but the last head I bought is "hot" and not pleasant to eat.  Will cooking it take out the sharpness?

If so, what's a good recipe for cooking cabbage?  I had a red cabbage dish that used a bit of sugar and red wine vinegar and it was quite good.  Can that be done with plain green cabbage?
Title: Re: Use It Up
Post by: geekette on June 26, 2016, 12:51:50 PM
Looks interesting - and I happen to have a cup of leftover Costco rotisserie chicken in the freezer as well!
Title: Re: Use It Up
Post by: Johnez on June 26, 2016, 01:55:57 PM
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?

I've a few tins of herring and sardines, I'm planning of sneaking a tin in a big pot of spaghetti. My honey loves my spaghetti, hope this doesn't backfire haha. We'll see how this goes.
Title: Re: Use It Up
Post by: fidgiegirl on June 26, 2016, 02:02:10 PM
I am all "squeeeeee!!" about this thread, all!

We have been enjoying some green smoothies here to use up frozen fruit and veg and some ground flaxseed that was languishing in the back of the fridge.  Yummy.
Title: Re: Use It Up
Post by: SoccerLounge on June 26, 2016, 04:36:18 PM
I'm a pretty aggressive user-upper. My method is to tell myself Just Throw It In, You Wimp! when I'm scared that something I'm trying to use up might 'not quite go right' with something I'm making. It almost always works out fine, and I've found some combinations that I really like as a result (black beans used in a pasta sauce!)
Title: Re: Use It Up
Post by: horsepoor on June 26, 2016, 05:52:09 PM
+1 to the fish cakes idea for the mackerel.

Yesterday I did a pretty good use-up before leaving town by making curry.  2 small packages of tofu, half an opened can of coconut milk, a tin of curry paste that's been collecting dust in the cupboard, tiny bit of shredded chickentwo sad-looking carrots, a bag of mushrooms, an onion on the verge of sprouting, and a homegrown cauliflower.  Added tamarind paste, garlic and fresh turmeric to add flavor without making it too spicy for certain delicate palates at the table.  Curry is a great change up from the predictable old soup for using up ingredients.

When I get home, I've got to make a point of using up some dried plums, miso paste and gifted homemade mustards. 
Title: Re: Use It Up
Post by: fidgiegirl on June 28, 2016, 06:42:50 PM
I have been brewing up some loose leaf green tea I found in the cupboard for iced tea.  I make it hot, let it sit out until room temperature, then strain it out into a plastic bottle and into the fridge.  It's messier than bags, probably why it's sitting the cupboard, but makes nice tea.

Another idea for the mackerel:  plop it in a pasta salad?  As the seasoning?

@horsepoor, I hope you will post how you use up the prunes.  I love them, and could down them straight, but my bod disagrees with this method.  :)  We have a bunch in the cupboard right now.  We've used them in the crockpot with a pork roast as well.  Perhaps we'll do that again soon.
Title: Re: Use It Up
Post by: Trudie on June 28, 2016, 06:49:13 PM
As long as it's not expired I would donate the mackerel to a food pantry.

Agreed.
Title: Re: Use It Up
Post by: G-dog on June 28, 2016, 06:58:15 PM
I do a fridge clean out when I make meatloaf - partial jar of salsa or pasta sauce, in it goes. Veggies that need to be used up, partial box of crackers, or stale bread, spices or other seasonings....

If you want to check seasoning - fry up a small bit so you can taste it and adjust seasoning.
Title: Re: Use It Up
Post by: galliver on June 28, 2016, 07:05:03 PM
Already figured this one out, sharing to share: bf and I save broccoli stems after using the florets because we like them in curry. But we had more broccoli than curry lately and ended up with 2.5 lb of (variously aged) stems! This recipe used them up nicely: http://www.foodnetwork.com/recipes/michael-chiarello/very-green-broccoli-soup-recipe.html (http://www.foodnetwork.com/recipes/michael-chiarello/very-green-broccoli-soup-recipe.html) Spinach added good color, lemon zest abd thyme add flavor, but we thought the dairy was unnecessary. YMMV. 
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?
My mom made/makes a salad with canned salmon, boiled egg, rice, and scallions, dressed in mayo. Sometimes with corn. I bet a similar recipe would work well with mackerel... Let's see, lemon pepper fish, rice, scallions...maybe asparagus or green beans or broccoli? That's where I would go...That said, disclaimer: I like many canned fishes.

Sent from my SM-G900V using Tapatalk

Title: Re: Use It Up
Post by: galliver on June 28, 2016, 07:09:05 PM


But what the hell do you do with totally fake neon yellow Margarita mix?  (I get the strangest things left behind when we loan out our second home)

There are a number of chicken wing and chicken marinade recipes using soda...bet you can use margarita mix in a similar way...

Sent from my SM-G900V using Tapatalk

Title: Re: Use It Up
Post by: DCKatie09 on June 28, 2016, 07:39:30 PM
I have been brewing up some loose leaf green tea I found in the cupboard for iced tea.  I make it hot, let it sit out until room temperature, then strain it out into a plastic bottle and into the fridge.  It's messier than bags, probably why it's sitting the cupboard, but makes nice tea.
Have you tried cold-brewing the green tea? It's pretty amazing - really different, and a lot more floral (at least ours is). Double the tea to water ratio, and just let it sit in the fridge for 24 hours, then strain.
Title: Re: Use It Up
Post by: SoccerLounge on June 28, 2016, 10:14:50 PM
I used up some vegetables that might have expired today, using the following method.

First, I blanched them in a baking pan using water from my electric kettle (and some salt in the water right away).

Then, I put a little butter on them.

And then I ate them all, and that was dinner. :D
Title: Re: Use It Up
Post by: Choices on June 28, 2016, 10:37:18 PM
Cheese. Put cheese on anything and it'll taste delicious. Cheese or Ranch dressing.
Title: Re: Use It Up
Post by: fidgiegirl on July 01, 2016, 08:23:58 AM
Made a bread pudding yesterday out of leftover gluten free bread heels that I've been saving forever.  I used up about half of them.  It was super easy.
Title: Re: Use It Up
Post by: lizzzi on July 01, 2016, 10:48:59 AM
I had three or four almost empty bags of lentils. Combined the odds and ends, and found I had one cup of lentils. Cooked them in the InstaPot with onion, garlic, salt, pepper and then mixed them with some  cooked brown rice I had laying around. Put a little California Olive Ranch olive oil on top to make it softer and give a little more flavor. It made a good end-of-the-month meal before I headed for Aldi yesterday.
Title: Re: Use It Up
Post by: SoccerLounge on July 01, 2016, 01:10:45 PM
Tonight, some leftover veg is going to be fried up in a big pan and eaten gloriously, probably  with some bread :)
Title: Re: Use It Up
Post by: fidgiegirl on July 03, 2016, 05:37:01 PM
Made a rice and beans meal last night using up some brown rice that had been hanging around for a while as well as a pepper, the leftover pork roast and prunes we had, and some boxed chicken stock from the fridge (not sure why hubs bought that as we never use it, but whatevs, I did yesterday).  Was good!
Title: Re: Use It Up
Post by: fidgiegirl on July 04, 2016, 09:05:25 AM
Slowly but surely, chipping away at the cupboard.  Today DH is planning a chili and I asked him to throw in the items you suggested to put in.

Here's a new stumper:  I made my MIL some ginger syrup for a birthday or something about a year ago and kept the pieces of ginger that I used to make it.  They were boiled up with sugar.  What to do with these?  She is crazy about ginger and we are going on a trip with her in a few weeks so it would be fun to think of something.  Some kind of candy maybe?  Would love any other ideas.
Title: Re: Use It Up
Post by: G-dog on July 04, 2016, 09:54:44 AM
Slowly but surely, chipping away at the cupboard.  Today DH is planning a chili and I asked him to throw in the items you suggested to put in.

Here's a new stumper:  I made my MIL some ginger syrup for a birthday or something about a year ago and kept the pieces of ginger that I used to make it.  They were boiled up with sugar.  What to do with these?  She is crazy about ginger and we are going on a trip with her in a few weeks so it would be fun to think of something.  Some kind of candy maybe?  Would love any other ideas.

You can buy chocolate covered candied ginger. Sounds like you've got the candied ginger - so dip it in chocolate!
Title: Re: Use It Up
Post by: fidgiegirl on July 04, 2016, 11:26:13 AM
Slowly but surely, chipping away at the cupboard.  Today DH is planning a chili and I asked him to throw in the items you suggested to put in.

Here's a new stumper:  I made my MIL some ginger syrup for a birthday or something about a year ago and kept the pieces of ginger that I used to make it.  They were boiled up with sugar.  What to do with these?  She is crazy about ginger and we are going on a trip with her in a few weeks so it would be fun to think of something.  Some kind of candy maybe?  Would love any other ideas.

You can buy chocolate covered candied ginger. Sounds like you've got the candied ginger - so dip it in chocolate!

I did find half a bar of baking chocolate and we have a ton of chocolate chips from costco . . . good idea!
Title: Re: Use It Up
Post by: fidgiegirl on July 04, 2016, 11:29:24 AM
Geeking out on using up.  Man we have a lot of weird stuff hanging around!

Made a chili and used:

- frozen peppers
- the dredges of three different spices, including the cheddar powder!
- the sun dried tomatoes
- various cans of tomatoes/beans from pantry

I have ordered ingredients (mainly produce) to use up:
- some weird noodles from Costco that we don't like very well, but we do like with sweet potatoes
- rice noodles and pantry ingredients to make a peanut sauce
- some polenta
Title: Re: Use It Up
Post by: sparkytheop on July 04, 2016, 01:19:17 PM
Ginger:  You could also make orange-ginger tea (or add ginger to another tea)

Orange-ginger tea

4 1/2 cups water
1 (2-inch) piece peeled, sliced ginger
4 tea bags
3 Tbs sugar
2 tsp orange extract (could probably use orange zest)
1/2 tsp ground ginger

Combine water and sliced ginger in saucepan; bring to a boil.  Pour boiling ginger mixture over tea bags; steep 5 minutes.  Strain tea; discard ginger and tea bags.  Stir in sugar, orange extract, and ground ginger.  Serve warm or chilled.  Yield 4 cups.
Title: Re: Use It Up
Post by: SoccerLounge on July 04, 2016, 07:20:07 PM
Ooh, I have a good one! I had to use up some small potatoes I'd bought. And some eggs. But I didn't just want to do Stereotypical Breakfast Food.

So I made a tortilla de patata (a Spanish dish, basically like a potato omelet except with more potato than egg, so the egg almost just holds the potato and onions together). Oh my goodness, this turned out NICE. And that's also lunch set for work this week. :)
Title: Re: Use It Up
Post by: Tris Prior on July 04, 2016, 09:51:57 PM
Lemon balm ideas? My lemon balm plant is growing like crazy. I tried using the fresh leaves for tea, following some online directions for steeping, and it was AWFUL. Like drinking foliage and not in a good way. Maybe it's better dried? Or combined with other herbs in tea?

Could also use some ideas for golden raisins. Bought them for a recipe, don't really like them, and I've got nearly the whole box left. Yuck.
Title: Re: Use It Up
Post by: shelivesthedream on July 05, 2016, 01:39:00 AM
Lemon balm ideas? My lemon balm plant is growing like crazy. I tried using the fresh leaves for tea, following some online directions for steeping, and it was AWFUL. Like drinking foliage and not in a good way. Maybe it's better dried? Or combined with other herbs in tea?

Could also use some ideas for golden raisins. Bought them for a recipe, don't really like them, and I've got nearly the whole box left. Yuck.

Lemon balm tea can be nice but you need to use about six to eight large leaves and steep for less than a minute, but it can be a bit of an acquired taste. However, where it really comes into its own is with mint. Half and half lemon balm and mint tea really lifts the mint and takes the sting out of the lemon balm.
Title: Re: Use It Up
Post by: fidgiegirl on July 05, 2016, 07:41:18 AM
Lemon balm ideas? My lemon balm plant is growing like crazy. I tried using the fresh leaves for tea, following some online directions for steeping, and it was AWFUL. Like drinking foliage and not in a good way. Maybe it's better dried? Or combined with other herbs in tea?

Could also use some ideas for golden raisins. Bought them for a recipe, don't really like them, and I've got nearly the whole box left. Yuck.

I find golden raisins to taste the same as the dark ones.  Sprinkle on cereal?  If you don't like them, that's gonna be tricky!
Title: Re: Use It Up
Post by: Paul der Krake on July 05, 2016, 07:42:51 AM
Chipotle peppers: crush and mix with sour cream, and use as sauce in tacos.
Title: Re: Use It Up
Post by: horsepoor on July 05, 2016, 09:24:14 AM
Lemon balm ideas? My lemon balm plant is growing like crazy. I tried using the fresh leaves for tea, following some online directions for steeping, and it was AWFUL. Like drinking foliage and not in a good way. Maybe it's better dried? Or combined with other herbs in tea?

Could also use some ideas for golden raisins. Bought them for a recipe, don't really like them, and I've got nearly the whole box left. Yuck.

I like golden raisins sautéed with Swiss chard.  Add vinegar with the raisins and cook it down.  The chard will wilt, the raisins will soak up the vinegar to temper their sweetness and make them more plump and less chewy, and it is a good counterpoint to the bitterness in the chard.  Add salt at the end to round out the sweet/salty/sour/bitter quadrangle.
Title: Re: Use It Up
Post by: Catbert on July 05, 2016, 11:41:15 AM
With the raisins make Picadillo.  Basically ground beef, tomato, onion, capers, peppers (bell or hot) and raisins.  Serve over rice.
Title: Re: Use It Up
Post by: merula on July 05, 2016, 12:00:21 PM
I think golden raisins go better in savory dishes like biryani better than regular raisins. Or, if you like cooked spinach, make espinacas a la catalana: saute one chopped apple, add 1 Tbsp each pine nuts and raisins, then giant handfuls of spinach and a pinch of salt and cook until wilted.

For sardines or other canned fish, Alton Brown has an AWESOME sardine avocado toast recipe: http://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html.

For prunes, I'd bake with them. Either chopped up and used like raisins in muffins, or an old family recipe for Christmas cookies that is essentially date confit encased in a butter cookie. No reason you couldn't use prunes there, though I'd probably cut down on the sugar since they're sweeter. I can't find my recipe, but they're similar to this: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fig-and-walnut-cookies-recipe2.html.

Anyone have any suggestions on plain gelatin packets? I bought a large box to fill out an Amazon order back when I was using it regularly to make flavored yogurt, but then I stopped and I have probably 30 packets left. I do not want to eat that much Jello.
Title: Re: Use It Up
Post by: shelivesthedream on July 05, 2016, 12:23:14 PM
Lemon balm ideas? My lemon balm plant is growing like crazy. I tried using the fresh leaves for tea, following some online directions for steeping, and it was AWFUL. Like drinking foliage and not in a good way. Maybe it's better dried? Or combined with other herbs in tea?

Could also use some ideas for golden raisins. Bought them for a recipe, don't really like them, and I've got nearly the whole box left. Yuck.

I like golden raisins sautéed with Swiss chard.  Add vinegar with the raisins and cook it down.  The chard will wilt, the raisins will soak up the vinegar to temper their sweetness and make them more plump and less chewy, and it is a good counterpoint to the bitterness in the chard.  Add salt at the end to round out the sweet/salty/sour/bitter quadrangle.

They'll also be good with red cabbage.
Title: Re: Use It Up
Post by: onlykelsey on July 05, 2016, 12:26:56 PM
I cleared out our kitchen cupboards today and found, among other goodies, a single tin of mackerel. We bought three in a fit of virtuousness, struggled through two and realised we didn't really like them. Now I have the sad lonely one. It's lemon and pepper flavoured and is VERY strong, which is why we never bought any again. Any handy hints to dampen down the flavour a bit?
I'd make up a simple vegetable soup and add the mackerel. Lemon and pepper is good in most soups and the mackerel will add flavour and protein.

My memory of our previous experiments in Tinned Mackereal Land suggest to me that this will be like trying to choke down a dockyard...

I suspect this is right.  Could you sort of "re" pickle it for a day or two in the fridge in something less strongly flavored?  OR, in something equlaly strongly flavored, like dill?
Title: Re: Use It Up
Post by: shelivesthedream on July 05, 2016, 12:36:33 PM
Anyone have any suggestions on plain gelatin packets? I bought a large box to fill out an Amazon order back when I was using it regularly to make flavored yogurt, but then I stopped and I have probably 30 packets left. I do not want to eat that much Jello.

1. Savoury jelly. Beetroot? Mmmm! Maybe mint? http://www.bbc.co.uk/food/recipes/chicken_liver_pt_with_78899
2. Mousse (chocolate, lemon or otherwise). http://www.delicious.com.au/recipes/white-dark-chocolate-mousse/d80eb4f5-a15c-4b78-a1d3-86813ba89aa6
3. Apparently you can add it to stock/gravy when you're making a chicken (or other) pie to make it firmer.
4. Homemade peel-off face mask.
5. Marshmallows.
Title: Re: Use It Up
Post by: OmahaSteph on July 05, 2016, 12:53:22 PM
This is an awesome thread, as I'm trying to thin out the kitchen before we move.

For the margarita mix: blend with cream cheese and Cool Whip for a fruit dip?

Ideas for a big bag of frozen peas (and one of the two people in the house hates peas)?
Title: Re: Use It Up
Post by: onlykelsey on July 05, 2016, 12:56:09 PM
This is an awesome thread, as I'm trying to thin out the kitchen before we move.

For the margarita mix: blend with cream cheese and Cool Whip for a fruit dip?

Ideas for a big bag of frozen peas (and one of the two people in the house hates peas)?

This was very controversial when the NYT suggested it, but you can hide pea puree in guacamole, which allows you to cut the calories down a bit.  https://www.google.com/search?q=peas+in+guacamole&oq=peas+in+guacamole&aqs=chrome..69i57.2239j0j4&sourceid=chrome&ie=UTF-8&safe=active&ssui=on
Title: Re: Use It Up
Post by: Sibley on July 05, 2016, 02:34:28 PM
What do you do with homemade mint jelly, when you don't like mint jelly at all?
Title: Re: Use It Up
Post by: shelivesthedream on July 05, 2016, 03:49:50 PM
Ideas for a big bag of frozen peas (and one of the two people in the house hates peas)?

You can put a small handful in anything which is green and pureed. So guacamole as suggested above, but also pesto and any kind of green soup - broccoli, leek and potato... You can try pureeing them into other things like tomato pasta sauce but they might be a bit more noticeable.
Title: Re: Use It Up
Post by: SoccerLounge on July 05, 2016, 03:50:29 PM
What do you do with homemade mint jelly, when you don't like mint jelly at all?

Do you dislike mint, or just mint jelly? If only the latter, I'd try to find a way of using it to flavor chocolate-mint desserts with or etc.
Title: Re: Use It Up
Post by: fidgiegirl on July 05, 2016, 04:06:00 PM
I know this is the Use It Up thread, but when I don't like something, I don't go to great lengths to use it.  If unopened, I'll food shelf it, and if it's opened and desirable, I'll gift it on a local garage sale group.  And if it's open and UNdesirable to most people, I chuck it.  :(
Title: Re: Use It Up
Post by: Sibley on July 05, 2016, 05:00:32 PM
What do you do with homemade mint jelly, when you don't like mint jelly at all?

Do you dislike mint, or just mint jelly? If only the latter, I'd try to find a way of using it to flavor chocolate-mint desserts with or etc.

Both. Also not a fan of chocolate, and mint-chocolate is yucky. See my problem?
Title: Re: Use It Up
Post by: fidgiegirl on July 05, 2016, 05:19:12 PM
Is it opened?  Could you put it out on a free table at work or something of the like?
Title: Re: Use It Up
Post by: 4alpacas on July 05, 2016, 05:38:44 PM
This is an awesome thread, as I'm trying to thin out the kitchen before we move.

For the margarita mix: blend with cream cheese and Cool Whip for a fruit dip?

Ideas for a big bag of frozen peas (and one of the two people in the house hates peas)?
I toss frozen peas into my rice cooker when I make rice.  It helps squeeze in a serving of vegetables when I eat rice. 
Title: Re: Use It Up
Post by: SoccerLounge on July 05, 2016, 05:45:26 PM
What do you do with homemade mint jelly, when you don't like mint jelly at all?

Do you dislike mint, or just mint jelly? If only the latter, I'd try to find a way of using it to flavor chocolate-mint desserts with or etc.

Both. Also not a fan of chocolate, and mint-chocolate is yucky. See my problem?

Then I can only suggest combining it with a strong oxidizing agent and using it as fuel in a less gustatory sense!
Title: Re: Use It Up
Post by: mustachepungoeshere on July 05, 2016, 05:51:47 PM
I am inundated with sauces.

My husband loves barbecue sauce so we usually have a half a dozen bottles in the pantry that he's either bought or been given. He loves chilli sauce, so likewise.

I have a family member who makes jams, pickles and sauces, and she gives me a couple of jars every time I see her. Most recently it was a hot chilli jam, and habaneros in vinegar.

If I wasn't so averse to clutter I would line them up on my kitchen bench as a reminder to use them up. Instead, I'm going to inventory them and take photos on my phone so I can keep them in mind while I shop.

But seriously, habaneros in vinegar? Any ideas? Stir fry?
Title: Re: Use It Up
Post by: Sibley on July 05, 2016, 05:58:14 PM
Is it opened?  Could you put it out on a free table at work or something of the like?

Unopened, but no such useful table at work. Though maybe the food drive that will eventually show up is a good option.
Title: Re: Use It Up
Post by: deborah on July 05, 2016, 06:02:35 PM
Anyone have any suggestions on plain gelatin packets? I bought a large box to fill out an Amazon order back when I was using it regularly to make flavored yogurt, but then I stopped and I have probably 30 packets left. I do not want to eat that much Jello.
.
Gelliplates - for monoprinting. They are really good, and use up a lot of gelatin.
Title: Re: Use It Up
Post by: plainjane on July 05, 2016, 06:18:36 PM
Ideas for a big bag of frozen peas (and one of the two people in the house hates peas)?

Puree with ricotta, use as a thick spread on toasts with bacon, roasted tomato.  Or as the base to a faked carbonara or alfredo pasta.  Or a sauce base for a "white" pizza.

Puree with chickpeas, olive oil & tahini to make a hummus.  Top with zatar, goat cheese, pine nuts, etc.  Eat with naan, pita, etc.

Bacon, fried eggs, and/or cheese are great ways to make ingredients more palatable to people who dislike them.
Title: Re: Use It Up
Post by: Bracken_Joy on July 05, 2016, 07:09:05 PM
Following for the ideas! I'm sure there's lots lurking I have to add, but haven't found them yet. Moving in a month, and will be tapping the depths of our pantry and freezer soon!
Title: Re: Use It Up
Post by: redbird on July 05, 2016, 07:19:53 PM
For those who don't mind cooking new foods, I've found Googling actually helps a lot for this. I recently had some cream cheese I needed to use up. I just Googled "recipes with cream cheese". It was hard to find any that didn't involve desserts or soup, but I found this idea to make cream cheese stuffed chicken. It was SO GOOD. I also recently had exactly 1 egg left. I found this chocolate peanut butter cookie recipe (that was just OK...) and made that.

I've had fairly good luck with random recipes on the internet. None I've tried have been terrible, and most have been really good.
Title: Re: Use It Up
Post by: Bracken_Joy on July 05, 2016, 07:24:35 PM
For those who don't mind cooking new foods, I've found Googling actually helps a lot for this. I recently had some cream cheese I needed to use up. I just Googled "recipes with cream cheese". It was hard to find any that didn't involve desserts or soup, but I found this idea to make cream cheese stuffed chicken. It was SO GOOD. I also recently had exactly 1 egg left. I found this chocolate peanut butter cookie recipe (that was just OK...) and made that.

I've had fairly good luck with random recipes on the internet. None I've tried have been terrible, and most have been really good.

This, but with pinterest, is exactly how I found my favorite "use it up" recipe for overripe bananas. Two ingredient cookies! The basic ingredients are 2 bananas to 1 cup oats, cooked at 350F for 15 min on a greased pan. I usually add coconut flakes too, but you can add just about any nuts or candies you have- I've used it for using up halloween candy, the bad melty flakes left from a chocolate bar, some dates... everything has worked so far! It's awesome.
Title: Re: Use It Up
Post by: With This Herring on July 05, 2016, 09:09:56 PM
Posting to follow!

I don't care for green peas on their own, but I love them in soup with a good broth.  Also, some people who don't like them cooked will eat them frozen.
Title: Re: Use It Up
Post by: SoccerLounge on July 05, 2016, 09:18:17 PM
I also recently had exactly 1 egg left.

Stop right there! The answer to this wonderful non-dilemma is, and ever shall be, the fried-egg sandwich. Yum yum yum.
Title: Re: Use It Up
Post by: 4alpacas on July 06, 2016, 09:15:19 AM
I also recently had exactly 1 egg left.

Stop right there! The answer to this wonderful non-dilemma is, and ever shall be, the fried-egg sandwich. Yum yum yum.
Haha!  That is a good option.  I also frequently use a single egg to make a single serving dessert (in a mug in the microwave).
Title: Re: Use It Up
Post by: mustachepungoeshere on July 06, 2016, 05:19:50 PM
I also recently had exactly 1 egg left.

Stop right there! The answer to this wonderful non-dilemma is, and ever shall be, the fried-egg sandwich. Yum yum yum.

This exchange has challenged me to be more dutiful about using up food before buying more.

I would usually look at one egg left in the fridge and think, 'time to buy eggs' not 'time to eat the sole remaining egg'.

But you're right. One egg is full of potential. It's ... an opportunity!
Title: Re: Use It Up
Post by: OmahaSteph on July 13, 2016, 12:58:30 PM
Reviving this thread because it's so useful!

I had a yellow squash from last week's CSA box and I don't care for squash, so I found a summer squash bread recipe (like the squash version of zucchini bread) and made muffins, which are delicious and made a great breakfast. Relatively low-cal, too.

This morning I threw the following into the InstantPot on slow-cooker mode: a pack of chicken breasts that have been in the freezer, frozen black beans that I'd cooked and frozen quite a while ago, pinto beans that I soaked overnight (plus the water), 3/4 of a jar of leftover salsa, the leftover half of an onion, a brick of cream cheese that had been in the back of the fridge (but had not expired), and some cumin, chili powder, dried cilantro and a dash of cayenne. I'll shred the chicken when I get home after work. Et voila! Creamy chicken chili that will be served over rice that I cooked last night. Might slice up some green onion on top, too, and now that I think about it, there are some deli slices of cheddar that need used up. Might chop that and let it melt on top. YUM!!! Oh, and there are a couple flavorino tomatoes left that I could chop. (see next paragraph)

Last night I used two packets of pizza dough, pressed it thin onto a greased cookie sheet, covered it in olive oil and minced garlic, then sprinkled chopped basil from our balcony plant, sliced some flavorino tomatoes from last week's CSA box, chopped a little onion, and then covered all that with a bag of shredded mozzarella that had been in the fridge for at least two weeks, plus shaved some parmesan on top. Put it in a hot oven (450 degrees) and OMG is was delicious last night and then again for lunch today.

Still need to do something with that kale ...
Title: Re: Use It Up
Post by: onlykelsey on July 13, 2016, 01:07:04 PM
Might slice up some green onion on top, too, and now that I think about it, there are some deli slices of cheddar that need used up.

Have you ever mentioned where you were born/raised?  I associate this usage with central/western Pennsylvania, ohio, and maybe bits of VA and WV nearby.
Title: Re: Use It Up
Post by: OmahaSteph on July 13, 2016, 01:14:00 PM
Might slice up some green onion on top, too, and now that I think about it, there are some deli slices of cheddar that need used up.

Have you ever mentioned where you were born/raised?  I associate this usage with central/western Pennsylvania, ohio, and maybe bits of VA and WV nearby.

LMAO!!! I was born and raised in northeastern Ohio, lived briefly near Pittsburgh, then spent six years on the Gulf Coast before moving back to the Midwest a year ago.
Title: Re: Use It Up
Post by: merula on July 13, 2016, 01:14:30 PM
Still need to do something with that kale ...

Kale chips? In minestrone? (Not really summery, though.) Or wilted and used in omelets or casseroles.
Title: Re: Use It Up
Post by: horsepoor on July 13, 2016, 03:50:49 PM
We're leaving for vacation on Friday morning, so I've been trying to clear out the fridge this week.  Tonight we're having liver and onions with mushrooms and leftover smoked pork belly, which will hopefully make it a little more appetizing. Artichokes and fried green tomatoes on the side. Tomorrow we'll need to use up a head of lettuce and a few other odds and ends, which will hopefully take care of the most perishable stuff.  The last of Sunday night's soup will be my lunch tomorrow.
Title: Re: Use It Up
Post by: mustachepungoeshere on July 13, 2016, 05:17:48 PM

Still need to do something with that kale ...

Colcannon?

http://www.simplyrecipes.com/recipes/colcannon/
Title: Re: Use It Up
Post by: DCKatie09 on July 13, 2016, 06:42:52 PM
We had about 4 bites of raspberry sorbet left, and a weird bottle of pineapple hefeweizen (summer beer mixed pack). Shook the sorbet up with a splash of rum and topped off with the beer: a delightfully refreshing cocktail!
Title: Re: Use It Up
Post by: MrsPete on July 13, 2016, 07:07:51 PM
Margarita mix:  I use it for a chicken marinade, then serve the chicken over a bowl of rice /black beans ... topped with cheddar cheese and pico de guio.  Very good. 

Ginger:  Freeze it.  I love ginger too, but it's a pain to peel and chop ... so when I do it, I flash freeze most of it on a piece of wax paper, then put it into a ziplock so I can use just what I need. 

The only thing I can think of having "used it up" lately:  Last night my kids used 1/2 each a green pepper, a red pepper and an onion (they made a Mexican dish).  So I chopped up the remainder and saved it, and tonight we had omelets.

Title: Re: Use It Up
Post by: SoccerLounge on July 13, 2016, 07:11:50 PM
Excellent use-up time today! I combined some ground turkey (browned in a skillet with some leftover oil from last week) with the following use-up-needers:

The last of some quinoa pasta
Some cherry tomatoes and an onion (both chopped and sautéed using the leftover oil)

... and what I have is an absolutely insanely delicious pasta dish with a really good (macro)nutrient balance and a little color from the tomatoes. Enough for 2-3 more meals, and I doubt I'll have to force myself to eat it!
Title: Re: Use It Up
Post by: With This Herring on July 14, 2016, 07:04:43 AM
*snip*

Ginger:  Freeze it.  I love ginger too, but it's a pain to peel and chop ... so when I do it, I flash freeze most of it on a piece of wax paper, then put it into a ziplock so I can use just what I need. 

*snip*

The best advice I ever heard for ginger was to buy the piece you want and stick it right in the freezer in a baggie.  Then, when you need it, peel with the edge of a spoon the part you want to use, and chop/grate it off the piece of ginger.  It chops up as easily as garlic when it's frozen, and the spoon trick is WAY easier than other methods of peeling I've tried.  I almost never used fresh ginger until I heard this.
Title: Re: Use It Up
Post by: fidgiegirl on July 14, 2016, 08:25:36 AM
We've been doing well, too!  Used up enough to defrost the big freezer and leave it off over vacation, and when we come back we will plan some freezer meals for when baby comes.

We ate:

- Turkey tenderloins in the crock pot, then put in a salad of rice noodles, peanut sauce, chopped peanuts, broccoli cole slaw mix
- The last of the damn black bean noodles from Costco, yeah!!  Never buying those again!

We gave a whole frozen turkey to my mother-in-law who is preparing it in her air conditioned house to take on our upcoming vacation!  God bless her!  I wanted to give the damn thing away.
Title: Re: Use It Up
Post by: sun and sand on July 15, 2016, 11:20:26 PM
A bit of cooked broccoli and half of a potato was left from dinner.   Will  add cheese and spices to the veggies in a quiche for another day.  Have that with a green salad. YUM!
Title: Re: Use It Up
Post by: mustachepungoeshere on July 15, 2016, 11:26:29 PM
A bit of cooked broccoli and half of a potato was left from dinner.   Will  add cheese and spices to the veggies in a quiche for another day.  Have that with a green salad. YUM!

Broccoli and potato inspiration:

http://www.budgetbytes.com/2016/06/broccoli-cheddar-baked-potatoes/
Title: Re: Use It Up
Post by: GoConfidently on July 16, 2016, 11:23:37 AM

Still need to do something with that kale ...

Sushi bowls! Heat sesame oil in a pan, add a chopped onion and garlic, sauté until translucent. Add kale and cook until soft. Splash with soy and rice wine. Add sesame seeds and cook until they're just toasted. Chill. Serve over chilled sushi rice with shredded carrots and sliced cucumber. A little siracha mayo and pickled ginger on top and you're done, but I like to add a poached egg sometimes. I do this with spinach or kale all the time and it's delicious and healthy.
Title: Re: Use It Up
Post by: Tris Prior on July 16, 2016, 08:17:04 PM
Today I took:
- the dregs of some spiced plum syrup left over from when I canned spiced plum butter a couple weeks ago,
- some seltzer I found in the back of the fridge that I think I bought last summer but hey, it's still fizzy,
- some vodka

Behold, fancy cocktail! :D
Title: Re: Use It Up
Post by: Tris Prior on July 16, 2016, 08:17:48 PM

The best advice I ever heard for ginger was to buy the piece you want and stick it right in the freezer in a baggie.  Then, when you need it, peel with the edge of a spoon the part you want to use, and chop/grate it off the piece of ginger.  It chops up as easily as garlic when it's frozen, and the spoon trick is WAY easier than other methods of peeling I've tried.  I almost never used fresh ginger until I heard this.

Holy crap, this is Genius. I will definitely try this.
Title: Re: Use It Up
Post by: SoccerLounge on July 16, 2016, 09:48:54 PM
More use-ups over the last couple days! Strawberries, lettuce, a pear, a little watermelon, some refried beans and the last few bits of quinoa pasta all got used. I am now completely caught up on fruit and veg - i.e. my grocery day is tomorrow and the only veg I have are long-lasters like potatoes and onions - and I'm steadily whittling away the dry goods etc. too. :)
Title: Re: Use It Up
Post by: mustachepungoeshere on July 17, 2016, 03:11:17 AM
Using up pumpkin soup and bread rolls from the freezer, and bolognese from the freezer and penne from the pantry for lunches and dinners this week.

Now to use up the freezer stash of savoiardi. I usually use them in tiramisu but I'm off dairy and ... well, dessert in general.

Maybe I can make a batch and feed it to friends.
Title: Re: Use It Up
Post by: pbkmaine on July 18, 2016, 04:13:47 AM
http://allrecipes.com/recipe/237551/coconut-crusted-tilapia---paleo/?internalSource=search%20result&referringContentType=search%20results&clickId=cardslot%

This or coconut shrimp?
Title: Re: Use It Up
Post by: Bracken_Joy on July 18, 2016, 09:35:10 AM
Doing a "use it up" chili today!

Ingredients include:
2 old jars of home canned black beans. The last 2 to get used up! I am ashamed to admit I've moved these TWICE and haven't used them all up yet.
A partial bag of frozen three color peppers
2 jalapenos that were frozen
1/4lb of "dog food" organ meat mix. Really makes for a rich chili! Also, trying to be conscious about getting more organ meats in my diet since we're in the home stretch before trying for a baby
hot sausage- we're thawing the whole pound, but will only use 1/3 to 1/2 in the recipe, then make crumbles from the rest for tasty breakfast scrambles
1/4lb of severely freezer burnt ground beef (Why Brother made 1/4lb packs is beyond me... haha)
about 1/2 cup dry lentils

Pretty sure chili is the ultimate "use it up" meal for pulses and meat!
Title: Re: Use It Up
Post by: Zoot on July 18, 2016, 11:23:15 AM
DH and I got home from a 3-day trip on Thursday of last week (before which we'd eaten down the pantry pretty well), and I was planning on going on a re-stock trip to the grocery--but somehow we've managed to keep feeding ourselves since then without setting foot in a supermarket. 

We've made some use-it-up sandwiches from tortillas (example: breakfast burritos with eggs and microwaved Costco bacon bits, which crisps them up and makes the super yummy and crunchy, and some last bits of a block cheese which shredded up nicely), and I dug out a bag of frozen green beans that have been living in my freezer for God knows how long, thawed them, and sauteed them with some butter, sesame oil, and roasted garlic powder. 

DH is gone on another short business trip until tomorrow night, and I'm going to see how long I can hold out.  I ate the last tortilla for lunch today, so my "easy" options are more limited than they were, but I'm still going strong!
Title: Re: Use It Up
Post by: merula on July 18, 2016, 12:39:10 PM
DH and I got home from a 3-day trip on Thursday of last week (before which we'd eaten down the pantry pretty well), and I was planning on going on a re-stock trip to the grocery--but somehow we've managed to keep feeding ourselves since then without setting foot in a supermarket. 

We've made some use-it-up sandwiches from tortillas (example: breakfast burritos with eggs and microwaved Costco bacon bits, which crisps them up and makes the super yummy and crunchy, and some last bits of a block cheese which shredded up nicely), and I dug out a bag of frozen green beans that have been living in my freezer for God knows how long, thawed them, and sauteed them with some butter, sesame oil, and roasted garlic powder. 

DH is gone on another short business trip until tomorrow night, and I'm going to see how long I can hold out.  I ate the last tortilla for lunch today, so my "easy" options are more limited than they were, but I'm still going strong!

Have you tried making your own tortillas? All you need is flour, baking powder, salt and lard, butter or shortening. http://thepioneerwoman.com/cooking/homemade-flour-tortillas/

You might be able to hold out awhile. :)
Title: Re: Use It Up
Post by: DCKatie09 on July 18, 2016, 01:18:14 PM
+1 to making your own flour tortillas. I actually make them with olive oil (since that's what I tend to have on hand) and they are so delicious. And fun!
Title: Re: Use It Up
Post by: shelivesthedream on July 18, 2016, 02:41:03 PM
DH and I got home from a 3-day trip on Thursday of last week (before which we'd eaten down the pantry pretty well), and I was planning on going on a re-stock trip to the grocery--but somehow we've managed to keep feeding ourselves since then without setting foot in a supermarket. 

We've made some use-it-up sandwiches from tortillas (example: breakfast burritos with eggs and microwaved Costco bacon bits, which crisps them up and makes the super yummy and crunchy, and some last bits of a block cheese which shredded up nicely), and I dug out a bag of frozen green beans that have been living in my freezer for God knows how long, thawed them, and sauteed them with some butter, sesame oil, and roasted garlic powder. 

DH is gone on another short business trip until tomorrow night, and I'm going to see how long I can hold out.  I ate the last tortilla for lunch today, so my "easy" options are more limited than they were, but I'm still going strong!

My husband is away right now, and after reading this I am OFFICIALLY on a no-food-buying-til-he-gets-home challenge! He'll be away at least another week, maybe two, so this ought to be easy peasy. I am, however, making an official exception for ice cream because we are having a heatwave this week and my body does not cope well with heat. (And a girl's got to have something to look forward to...)
Title: Re: Use It Up
Post by: SoccerLounge on July 18, 2016, 06:35:57 PM
Have you tried making your own tortillas? All you need is flour, baking powder, salt and lard, butter or shortening. http://thepioneerwoman.com/cooking/homemade-flour-tortillas/

Random bit of trivia: I first heard of Ree (the 'Pioneer Woman') because of her line of cooking products. I assumed this was some made-up identity from Walmart or whatever. Then I found out about her food and ranch-life blog that I'd somehow managed to remain ignorant of for the last, I don't know, ten years!

Title: Re: Use It Up
Post by: mustachepungoeshere on July 18, 2016, 08:00:59 PM
Nachos for dinner tonight, using up:
- frozen mince
- 4 tins of kidney beans
- 1 tin of diced tomatoes
- 1 jar of salsa

I still have three jars of salsa and eight tins of diced tomatoes in the pantry. (Was I fearing an impending tomato shortage?) Suggestions welcome.
Title: Re: Use It Up
Post by: halftimer on July 18, 2016, 09:34:25 PM
Love the ideas for ginger, and all the other suggestions so far.

I did a use it up soup today - garlic and chickpeas plus leftover chicken stock and chopped frozen kale (garnish from a recent fruit tray - idea from another MMM forum post!) plus broken up pieces of lasagna noodles. Finished with some soy sauce and a little lemon juice.  Very tasty and helpful for clearing out the fridge for our upcoming trip.

Need suggestions for using lemon spread (kinda jam like?). I thought it would be nice on a peanut butter sandwich but the flavour just disappears.
Title: Re: Use It Up
Post by: pbkmaine on July 18, 2016, 09:36:48 PM
Have you tried making your own tortillas? All you need is flour, baking powder, salt and lard, butter or shortening. http://thepioneerwoman.com/cooking/homemade-flour-tortillas/

Random bit of trivia: I first heard of Ree (the 'Pioneer Woman') because of her line of cooking products. I assumed this was some made-up identity from Walmart or whatever. Then I found out about her food and ranch-life blog that I'd somehow managed to remain ignorant of for the last, I don't know, ten years!

Her husband's family is one of the largest landowners in Oklahoma.
Title: Re: Use It Up
Post by: Mr Dorothy Dollar on July 18, 2016, 09:41:32 PM
I would love to use up several gallons of habanero and poblano peppers. Simply adding them to dishes is taking far too long to use up.
Title: Re: Use It Up
Post by: mustachepungoeshere on July 18, 2016, 09:55:20 PM
Need suggestions for using lemon spread (kinda jam like?). I thought it would be nice on a peanut butter sandwich but the flavour just disappears.

Like lemon butter?

Could you use it up in pastry cases as a tart filling?

Or in place of jam in jam drops?
Title: Re: Use It Up
Post by: HappierAtHome on July 19, 2016, 12:11:48 AM
Need suggestions for using lemon spread (kinda jam like?). I thought it would be nice on a peanut butter sandwich but the flavour just disappears.

Like lemon butter?

Could you use it up in pastry cases as a tart filling?

Or in place of jam in jam drops?

Blend it with cream cheese: instant lemon cheesecake, just needs a crushed biscuit base (or, uh, eat it with a spoon?).
Title: Re: Use It Up
Post by: mustachepungoeshere on July 19, 2016, 02:46:14 AM
- Found a recipe to use up savoiardi sponge fingers
- Emptied the last of the 2L bottle of BBQ sauce into the smaller bottle so I can toss the big bottle
- Found half a bottle of LLB cordial, will mix it up in a jug with lemonade and fruit for a guest tonight

Not sure if it counts in this thread or the decluttering thread, but I'm also "using up" a shimmery purple lavender-scented candle that I found in a cupboard. Smells good and it will be one less thing to move.
Title: Re: Use It Up
Post by: G-dog on July 19, 2016, 06:28:34 AM
The quiche was not a hit.  Crust was too thick, and dry, and crumbly and not pastry-like enough.  We all wanted more eggs/filling and less (or no) crust.  I guess that is the hazard of learning to make a damn good frittata!

Oh, well, one cup of coconut flour down.  Now to figure out how to use up the rest of the damn bag.  I  might just toss it, or offer it on freecycle.  It is past best by date, but we thought it tasted fine.

Check King Arthur Flour for recipes using coconut flour. I have found it very dry too - I tried a recipe in the side of the bag for chocolate chip cookies. They were OK. It may work OK in a shortbread recipe.
Title: Re: Use It Up
Post by: Bracken_Joy on July 19, 2016, 07:47:40 AM
IMO, coconut flour makes a pretty good shortbread. Similar to what I've made before: http://blog.paleohacks.com/coconut-flour-shortbread-cookies/ (http://blog.paleohacks.com/coconut-flour-shortbread-cookies/) (I couldn't find the exact recipe)
Title: Re: Use It Up
Post by: merula on July 19, 2016, 08:23:44 AM
Have you tried making your own tortillas? All you need is flour, baking powder, salt and lard, butter or shortening. http://thepioneerwoman.com/cooking/homemade-flour-tortillas/

Random bit of trivia: I first heard of Ree (the 'Pioneer Woman') because of her line of cooking products. I assumed this was some made-up identity from Walmart or whatever. Then I found out about her food and ranch-life blog that I'd somehow managed to remain ignorant of for the last, I don't know, ten years!

I found her site about 8 years ago, and I still enjoy a lot of her older recipes (the tortillas, Penne a la Betsy and sesame noodles in particular), but I think the site has gone waaaaaaaay downhill. I'm not going to buy her products, I don't want random contract writers' thoughts on how to whip cream or whatever, I don't want to read three posts about the same quiz giveaway, and I  REALLY don't want to hear more about how she's just an aw-shucks reg'ler-ol-country-gal sandwiched between details of her TWO massive houses on the same property, her other property in town and her other OTHER property in a neighboring state.

My recommendation is to not subscribe to the blog or anything, but use it as a general go-to for recipes, particularly traditional "home cooking" dishes and easy-yet-impressive party food.
Title: Re: Use It Up
Post by: Bracken_Joy on July 19, 2016, 08:27:04 AM
You guys have inspired me, by the way. I have lots of lard (home rendered too, it's been frozen) and lots of flour I need to use up, and I use wraps every week for work lunches.

I'll be giving the homemade tortillas a try soon!
Title: Re: Use It Up
Post by: sparkytheop on July 19, 2016, 08:59:08 AM
Coconut flour recipes:

http://thecoconutmama.com/coconut-flour-recipes/

Title: Re: Use It Up
Post by: With This Herring on July 19, 2016, 11:11:46 AM
Nachos for dinner tonight, using up:
- frozen mince
- 4 tins of kidney beans
- 1 tin of diced tomatoes
- 1 jar of salsa

I still have three jars of salsa and eight tins of diced tomatoes in the pantry. (Was I fearing an impending tomato shortage?) Suggestions welcome.

I read that first ingredient as "frozen mice."  Hmm...

Title: Re: Use It Up
Post by: horsepoor on July 19, 2016, 11:29:40 AM
The quiche was not a hit.  Crust was too thick, and dry, and crumbly and not pastry-like enough.  We all wanted more eggs/filling and less (or no) crust.  I guess that is the hazard of learning to make a damn good frittata!

Oh, well, one cup of coconut flour down.  Now to figure out how to use up the rest of the damn bag.  I  might just toss it, or offer it on freecycle.  It is past best by date, but we thought it tasted fine.

I really like this coconut flour cake.  It would be awesome split in half and filled with a nice fruit preserve or something:  http://www.savorylotus.com/simple-coconut-flour-cake/

It's not very sweet, so it's nice for breakfast.  I'm actually sort of obsessed with it, but maybe because I don't eat cake very often.
Title: Re: Use It Up
Post by: mustachepungoeshere on July 19, 2016, 03:11:18 PM
Nachos for dinner tonight, using up:
- frozen mince
- 4 tins of kidney beans
- 1 tin of diced tomatoes
- 1 jar of salsa

I still have three jars of salsa and eight tins of diced tomatoes in the pantry. (Was I fearing an impending tomato shortage?) Suggestions welcome.

I read that first ingredient as "frozen mice."  Hmm...

Almost like the time I made my husband gag by announcing I'd found a great recipe for cockroach balls.

(I was after a cheap alternative to the baits we keep on our balcony year-round. Found a great recipe involving bacon fat and borax. Neglected to mention it would be the roaches eating the balls, not us!)
Title: Re: Use It Up
Post by: OmahaSteph on July 19, 2016, 03:46:20 PM
I have leftover blueberries and three green VERY sour apples that I was going to put into a crisp. We're short on butter but I have a shit-ton of vegetable shortening. Can I use that instead of butter for the crumble part?
Title: Re: Use It Up
Post by: SoccerLounge on July 19, 2016, 06:41:47 PM
I  REALLY don't want to hear more about how she's just an aw-shucks reg'ler-ol-country-gal sandwiched between details of her TWO massive houses on the same property, her other property in town and her other OTHER property in a neighboring state.

Yeah, this goes with pbkmaine's comment about her husband's family, which was something I'd already guessed just from a cursory browse. She tries to paint a very humble-cowboy picture - "Marlboro Man" indeed! - but it's apparent immediately that this ain't, and has never been, some scrappy plot with a doublewide on it ;)

I used up kiwi fruit today by making a sandwich with sliced kiwi and Brie. Delicious!
Title: Re: Use It Up
Post by: Zoot on July 19, 2016, 07:24:27 PM
Have you tried making your own tortillas? All you need is flour, baking powder, salt and lard, butter or shortening. http://thepioneerwoman.com/cooking/homemade-flour-tortillas/

You might be able to hold out awhile. :)

This is actually a great idea--I've always wanted to try it and shied away because I don't have a tortilla press.  But seeing this article makes me realize that might not be necessary.

Wonder how they would taste with vegetable shortening (which I have on hand)?  Might look for a recipe using that and then invest in lard if it doesn't satisfy (because I don't currently use lard for anything, I don't keep it on hand).

Wow, between this and the kitchen disasters thread, I gotta get some kitchen experimentation time going!  :)
Title: Re: Use It Up
Post by: merula on July 20, 2016, 07:21:30 AM
This is actually a great idea--I've always wanted to try it and shied away because I don't have a tortilla press.  But seeing this article makes me realize that might not be necessary.

Wonder how they would taste with vegetable shortening (which I have on hand)?  Might look for a recipe using that and then invest in lard if it doesn't satisfy (because I don't currently use lard for anything, I don't keep it on hand).

Wow, between this and the kitchen disasters thread, I gotta get some kitchen experimentation time going!  :)

I actually bought a tortilla press thinking it'd make flour tortillas easier, but it didn't. I think they're mostly for corn tortillas.

I think you can use shortening, but they probably won't be as good. Fresh flour tortillas with lard are...heavenly. Ones with shortening will probably be about on par with store-bought.

http://modernfarmer.com/2013/10/americas-top-100-land-owners/
Quote
#17 Drummond Family
433,000 acres
They’ve been ranching Oklahoma for over a century, but you may know Ree Dummond best, who joined the family when she married Lee Drummond. She runs the popular Pioneer Woman blog under the slogan, “Plowing through life in the country one calf nut at a time.” Which probably does not make her blog, like, particularly popular with calves.
Title: Re: Use It Up
Post by: horsepoor on July 20, 2016, 11:37:21 PM
I went an a tour that went through her part of Oklahoma.  She lives right out side of town and they said the locals all laugh/ to their eyes behind d her back.  Not surprising that the persona is largely an affectation.
Title: Re: Use It Up
Post by: DCKatie09 on July 21, 2016, 06:19:38 AM
Made scones this morning, incorporating the last 2 tablespoons of sour cream in the fridge, the remaining less than half a container of raspberries, and however much butter was in the fridge. Delicious, and super tender!
Title: Re: Use It Up
Post by: merula on July 21, 2016, 09:02:22 AM
The tortillas were ok -- not great, but everybody ate them without complaining.  A lot more trouble than just taking them out of the package and heating them up, though.  Now I remember why I never used up that big bag of masa....  I also improvised a pretty good taco seasoning mix with various spices we had on hand that needed using up (cumin, garlic power, hot pepper, salt and black pepper) and our mortar and pestle.  Was a pretty good substitute for the pre-mixed taco seasoning that I usually use -- had to throw that out a few days ago when I found bugs in it!

DH and I finished off the last of the gin with a can of tonic he brought home from one of his flights.  I found that brand to be a bit more bitter than I was used to, so added a bit of lemon juice (something else that needs to be used up).

I'm assuming that your masa is just regular masa harina (and not premade masa dough or masarepa, treated with lime). I would HIGHLY suggest trying tamales. Suuuuuuper easy, especially if you make the filling in a crock pot and have a few extra hands for assembly. (And if you still have the meat-and-bean filling you used for the tacos, just use that.)

The best part about tamales is that since they're steamed, they store well in the freezer and microwave perfectly.

http://www.pbs.org/food/recipes/pork-tamales/
Title: Re: Use It Up
Post by: pbkmaine on July 21, 2016, 09:22:36 AM
http://allrecipes.com/search/results/?wt=Masa%20harina&sort=re
Title: Re: Use It Up
Post by: fidgiegirl on July 24, 2016, 02:00:23 PM
Some of the best gluten free cupcakes I ever had were made with coconut flour.  Don't have recipe though, were bought at coffee shop.  But hope the idea helps.

The quiche was not a hit.  Crust was too thick, and dry, and crumbly and not pastry-like enough.  We all wanted more eggs/filling and less (or no) crust.  I guess that is the hazard of learning to make a damn good frittata!

Oh, well, one cup of coconut flour down.  Now to figure out how to use up the rest of the damn bag.  I  might just toss it, or offer it on freecycle.  It is past best by date, but we thought it tasted fine.
Title: Re: Use It Up
Post by: horsepoor on July 24, 2016, 10:02:25 PM
Lhamo, I hear you on the tortilla thing.  I've started making corn tortillas, and indoors, we can only cook 2 at a time, so after making a dozen or so when my dad was visiting, I vowed to never commit to making them for a crowd.  Next time I'm going to try cooking them on our gas grill since it should be able to hold about a dozen. 

Need to use up some tiny mixed lentils (white, orange and black beluga lentils) and loads of red lentils, (which I was briefly obsessed with a couple years ago) and clear the inventory of old home-canned stuff to make way for the new.  IIRC, I have canned tomato soup, peach halves in very light syrup, spiced pears, pear sauce, golden relish and a balsamic-thyme jelly that didn't really set. Probably some other things I'm forgetting right now as well. Hmmm, I feel like this could be a good round of Stump the Chef, or maybe a Chopped! basket.  Lentils in the tomato soup would probably make a good dahl; there's two birds with one stone.

We also have a fair bit of last year's beef and a bit of lamb; apparently I was a little too parsimonious with the steaks and roasts, considering it's not too long until it will be time to put this year's meat in the deep freeze.

I have made good progress on the big jar of mixed nuts (all types of raw nuts and seeds that I mixed together and have been on a nut-buying ban until they're gone).  The coconut flour was down far enough to transfer to a smaller jar, and I've put a pretty good dent in my whey protein and frozen pineapple.
Title: Re: Use It Up
Post by: csprof on July 24, 2016, 10:05:51 PM
I would love to use up several gallons of habanero and poblano peppers. Simply adding them to dishes is taking far too long to use up.

Habanero jelly can be surprisingly awesome.  Of course, it's hot as hell and mostly sugar.  But great flavor.

Poblanos:  We eat them as a main course.  Chile Rellenos, of course, but even simpler -- roast them and dip in "csprof's ad hoc dipping sauce that reminds him of what he found at street vendors in Beijing", kinda sorta soy sauce + sesame oil + ginger + garlic + whatever else sounds fun (sesame seeds?).  They stuff well, too.  Tons of things to do here.
Title: Re: Use It Up
Post by: horsepoor on July 24, 2016, 10:35:49 PM
I would love to use up several gallons of habanero and poblano peppers. Simply adding them to dishes is taking far too long to use up.

Habanero jelly can be surprisingly awesome.  Of course, it's hot as hell and mostly sugar.  But great flavor.

Poblanos:  We eat them as a main course.  Chile Rellenos, of course, but even simpler -- roast them and dip in "csprof's ad hoc dipping sauce that reminds him of what he found at street vendors in Beijing", kinda sorta soy sauce + sesame oil + ginger + garlic + whatever else sounds fun (sesame seeds?).  They stuff well, too.  Tons of things to do here.

You can also make a fermented pepper hot sauce.  I've made it with a melange of whatever peppers I had leftover at the end of the season.  I'm hoping to get enough habaneros this year to do a straight hab sauce.  http://phickle.com/we-can-phickle-that-hot-pepper-sauce/

Title: Re: Use It Up
Post by: With This Herring on August 01, 2016, 06:13:31 PM
*snip*

We also have a fair bit of last year's beef and a bit of lamb; apparently I was a little too parsimonious with the steaks and roasts, considering it's not too long until it will be time to put this year's meat in the deep freeze.

*snip*

Make gyros!  Then invite me over for dinner!
Title: Re: Use It Up
Post by: fidgiegirl on September 27, 2016, 03:07:07 PM
Used up the dregs of a bag of almond flour and powdered sugar in this recipe!  Easy to make with my toddler!  Still in the oven though . . .

http://blog.kingarthurflour.com/2016/03/17/almond-flour-shortbread-cookies/?utm_term=http%3A%2F%2Fwww.kingarthurflour.com%2Fshop%2Flanding.jsp%3Fgo%3DEC160320A_B2&utm_campaign=sunday_content&trk_msg=ECGI4CNF7GGK7DMT0ILCNTN3I0&utm_content=ec160320a-easter-recipes&utm_source=listrak&trk_contact=00D9MK7IT40Q34TFNK9HN6SVFO&utm_medium=email&go=EC160320A_B2
Title: Re: Use It Up
Post by: plainjane on September 27, 2016, 07:27:24 PM
6 egg whites have been in the freezer for a year. My coworkers demolished the chocolate meringues in less than an hour.
Title: Re: Use It Up
Post by: fidgiegirl on September 28, 2016, 12:35:46 PM
Used up the dregs of a bag of almond flour and powdered sugar in this recipe!  Easy to make with my toddler!  Still in the oven though . . .

http://blog.kingarthurflour.com/2016/03/17/almond-flour-shortbread-cookies/?utm_term=http%3A%2F%2Fwww.kingarthurflour.com%2Fshop%2Flanding.jsp%3Fgo%3DEC160320A_B2&utm_campaign=sunday_content&trk_msg=ECGI4CNF7GGK7DMT0ILCNTN3I0&utm_content=ec160320a-easter-recipes&utm_source=listrak&trk_contact=00D9MK7IT40Q34TFNK9HN6SVFO&utm_medium=email&go=EC160320A_B2

LOL, wouldn't make these again, at least with the coarser flour I had.  And I'd measure the salt.  I estimated and overdid it.  :/
Title: Re: Use It Up
Post by: mustachepungoeshere on October 15, 2016, 11:08:27 PM
Going away with friends for my birthday next week (21, really!)

I'm picking out recipes with the goal of using up some pantry ingredients.

To use up:

Plum sweet chilli sauce: http://www.taste.com.au/recipes/23309/sweet+chilli+cream+cheese+dip

Crumbed walnuts, slivered almonds and local honey: http://cupcakesandkalechips.com/honey-nut-baked-brie-cheese/

I'm also taking a jar of chilli jam I was gifted, and a collection of empty jars for tea lights and candles.

And, a side project, I'm using up the last of the Captain Morgan OP (and an empty bottle of caramelised balsamic vinegar, thoroughly washed) on: https://www.beanilla.com/blog/homemade-vanilla-extract
Title: Re: Use It Up
Post by: fidgiegirl on October 21, 2016, 06:01:43 PM
Going away with friends for my birthday next week (21, really!)

I'm picking out recipes with the goal of using up some pantry ingredients.

To use up:

Plum sweet chilli sauce: http://www.taste.com.au/recipes/23309/sweet+chilli+cream+cheese+dip

Crumbed walnuts, slivered almonds and local honey: http://cupcakesandkalechips.com/honey-nut-baked-brie-cheese/

I'm also taking a jar of chilli jam I was gifted, and a collection of empty jars for tea lights and candles.

And, a side project, I'm using up the last of the Captain Morgan OP (and an empty bottle of caramelised balsamic vinegar, thoroughly washed) on: https://www.beanilla.com/blog/homemade-vanilla-extract

Shit, you know sooooo much more about food at 21 than I did!  Love it!

Experimental brownies in the oven to use up some gluten free Bisquick and some hot chocolate mix I did not care for.  Loosely based on this recipe:  http://www.food.com/recipe/juneanns-chewy-bisquick-brownies-207398?layout=desktop.  We shall see.
Title: Re: Use It Up
Post by: 4alpacas on October 21, 2016, 07:05:39 PM
I'm making cookies with two bananas that are past their date, unsweetened coconut, sliced almonds, and cinnamon. I've made two ingredient cookies with bananas and oatmeal, but we don't have any oatmeal. We will see how these turn out!
Title: Re: Use It Up
Post by: fidgiegirl on October 21, 2016, 08:31:30 PM
Love the experimentation.  Update us on the cookies!  The brownies came out cakey (which I wanted) and I am glad that hot chocolate mix is out of the cupboard.  It was Spiced Hot Cocoa and I didn't care for it as a drink.
Title: Re: Use It Up
Post by: mustachepungoeshere on October 25, 2016, 10:48:12 PM
Going away with friends for my birthday next week (21, really!)

I'm picking out recipes with the goal of using up some pantry ingredients.

To use up:

Plum sweet chilli sauce: http://www.taste.com.au/recipes/23309/sweet+chilli+cream+cheese+dip

Crumbed walnuts, slivered almonds and local honey: http://cupcakesandkalechips.com/honey-nut-baked-brie-cheese/

I'm also taking a jar of chilli jam I was gifted, and a collection of empty jars for tea lights and candles.

And, a side project, I'm using up the last of the Captain Morgan OP (and an empty bottle of caramelised balsamic vinegar, thoroughly washed) on: https://www.beanilla.com/blog/homemade-vanilla-extract

Shit, you know sooooo much more about food at 21 than I did!  Love it!

Experimental brownies in the oven to use up some gluten free Bisquick and some hot chocolate mix I did not care for.  Loosely based on this recipe:  http://www.food.com/recipe/juneanns-chewy-bisquick-brownies-207398?layout=desktop.  We shall see.

Hehehe, 21 was a joke to cope with turning 30!
Title: Re: Use It Up
Post by: 4alpacas on October 26, 2016, 09:49:21 AM
Love the experimentation.  Update us on the cookies!  The brownies came out cakey (which I wanted) and I am glad that hot chocolate mix is out of the cupboard.  It was Spiced Hot Cocoa and I didn't care for it as a drink.
The cookies had a good texture, but they were bland.  I should have added more cinnamon or used nutmeg.  I would definitely try to make them again, but I would probably add raisins and spices to jazz them up.  The cookies were the perfect snack on our flights.  They were filling and easy to pack.

I really need to get back into using stuff up.  We've been stockpiling again, and it's out of control.  Poor planning for grocery shopping...
Title: Re: Use It Up
Post by: fidgiegirl on October 26, 2016, 12:02:05 PM
Going away with friends for my birthday next week (21, really!)

I'm picking out recipes with the goal of using up some pantry ingredients.

To use up:

Plum sweet chilli sauce: http://www.taste.com.au/recipes/23309/sweet+chilli+cream+cheese+dip

Crumbed walnuts, slivered almonds and local honey: http://cupcakesandkalechips.com/honey-nut-baked-brie-cheese/

I'm also taking a jar of chilli jam I was gifted, and a collection of empty jars for tea lights and candles.

And, a side project, I'm using up the last of the Captain Morgan OP (and an empty bottle of caramelised balsamic vinegar, thoroughly washed) on: https://www.beanilla.com/blog/homemade-vanilla-extract

Shit, you know sooooo much more about food at 21 than I did!  Love it!

Experimental brownies in the oven to use up some gluten free Bisquick and some hot chocolate mix I did not care for.  Loosely based on this recipe:  http://www.food.com/recipe/juneanns-chewy-bisquick-brownies-207398?layout=desktop.  We shall see.

Hehehe, 21 was a joke to cope with turning 30!

LOL, missed that!  You still kick butt though.
Title: Re: Use It Up
Post by: fidgiegirl on October 26, 2016, 12:03:30 PM
Love the experimentation.  Update us on the cookies!  The brownies came out cakey (which I wanted) and I am glad that hot chocolate mix is out of the cupboard.  It was Spiced Hot Cocoa and I didn't care for it as a drink.
The cookies had a good texture, but they were bland.  I should have added more cinnamon or used nutmeg.  I would definitely try to make them again, but I would probably add raisins and spices to jazz them up.  The cookies were the perfect snack on our flights.  They were filling and easy to pack.

I really need to get back into using stuff up.  We've been stockpiling again, and it's out of control.  Poor planning for grocery shopping...

It's so easy to end up with a stockpile!  I enjoy the challenge of Using Up.  It makes me think of new ways of eating and is one of the few creative outlets I have with a six week old and two year old.  :P
Title: Re: Use It Up
Post by: incognito on October 26, 2016, 12:31:38 PM
Chipotle peppers - Rehydrate the peppers by soaking in water for an hour. Then put peppers, some apple cider vinegar, some olive oil, salt & pepper to taste, in a blender or food processor. Blend until smooth. Makes a great salad dressing, or a smoky spicy sauce for whatever. We also put this dressing in veggie or bean wraps.
Title: Re: Use It Up
Post by: fidgiegirl on November 09, 2016, 07:35:50 PM
Have made several meals worth of food from pantry and partial fridge goods this week with leftover party foods as the inspiration.  Crusty leftover sloppy joe meat and baked beans went in a chili (it turned out ok, kind of sweet, passable) and the messy leftover bits of the veggie tray became a sweet and sour dinner tonight.  Yum.
Title: Re: Use It Up
Post by: galliver on April 30, 2017, 07:31:28 PM
Most delicious use-it-up! I had 3...uhh...2.5... very old pears and a sad package of blackberries...voila! Pear-blackberry Dutch baby. (And decadent as it looks, it's under 300 kcal per slice.)

My fave Dutch baby recipe: http://www.bonappetit.com/recipe/apple-dutch-baby(https://uploads.tapatalk-cdn.com/20170501/d13958c53fa5a0e64c37fc35cf7b6de8.jpg)