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What's your latest food project?

What ingredient would you like to use more of this year?

fldhkybnva Feb 7, 2014 09:23 AM

I thought this was an interesting question posed over at TheKitchn http://www.thekitchn.com/what-ingredi.... I'm still pondering my answer. What say you?

  1. f
    foodieX2 Mar 17, 2014 07:58 AM

    Not an ingredient per se but I want to get better about finding new ways to use up the less popular items in my CSA. Cabbage almost always becomes slaw, kale becomes soup or chips, kohlrabi in salads…

    All winter I have made a point of bookmarking intriguing recipes so when it starts up again I will be ready!

    1 Reply
    1. re: foodieX2
      melpy Mar 17, 2014 08:25 AM

      I find I get cabbage a lot when it is not slaw weather.
      I saute with apples and butter and eat with pork. Sometimes I use pierogies in place of apples or with them. Onions can also end up in there.

    2. fldhkybnva Mar 17, 2014 07:49 AM

      Chili black bean sauce. I bought a jar last week for some unknown reason and now have no idea what to do with it.

      1 Reply
      1. re: fldhkybnva
        iL Divo Mar 17, 2014 08:30 AM

        hummmm fldk, not sure either.

      2. PinkLynx Mar 16, 2014 08:39 PM

        Chia seeds- I'm trying not to skip breakfast all the time.

        3 Replies
        1. re: PinkLynx
          fldhkybnva Mar 17, 2014 04:32 AM

          I just started eating them, and love them! They sit on the counter now. My favorite use is to add to yogurt.

          1. re: fldhkybnva
            iL Divo Mar 17, 2014 07:30 AM

            they're little tidbits of crunchiness right? like poppy seeds

            1. re: iL Divo
              fldhkybnva Mar 17, 2014 07:47 AM

              Exactly! I love the crunch!

        2. iL Divo Mar 16, 2014 08:36 PM


          but I gotta learn to like it first

          1. e
            ecclescake Mar 16, 2014 08:24 PM

            rye and pumpkin-pie spice

            3 Replies
            1. re: ecclescake
              melpy Mar 17, 2014 08:23 AM

              What does pumpkin pie spice contain? I don't buy it because I figure I have all the components and can make my own

              1. re: melpy
                foodieX2 Mar 17, 2014 08:34 AM

                It's basically a combo of cinnamon, cloves, nutmeg and ginger, mace. Sometimes all spice.

                I have all those things on hand too but I usually have small container of pumpkin pie spice on hand too. It's great to sprinkle in coffee, added to pancakes and waffles. My son likes it mixed with sugar on toast.

                A friend turned me on to it and for my birthday last year gave me the Penzeys blend. Having the blend makes it fast since I grate my nutmeg and cinnamon as needed.

                Now I want a pumpkin spice coffee!

                1. re: melpy
                  iL Divo Mar 17, 2014 10:49 AM

                  I've only made my own as well. also in my spice cabinet apple pie spice also concocted at home. kinda like 5 spice, why not make your own.

              2. s
                sedimental Feb 8, 2014 10:48 AM

                Shrimp powder, shrimp paste and dried shrimps. I cook a lot of Asian cuisines but want to use these in others as well as getting more seafood flavors into dishes without using actual seafood.

                1 Reply
                1. re: sedimental
                  YAYME Mar 17, 2014 05:36 AM

                  I should use them too I have them in my pantry I need to use it.

                2. MamasCooking Feb 7, 2014 10:43 PM

                  Oranges and ginger. I have two orange trees with plenty of fruit on them so I want to attempt the candied orange peel rolled in sugar then dipping the ends in dark chocolate. I also want to try candied ginger.

                  1. BobB Feb 7, 2014 01:51 PM

                    Chipotles in adobo. I recently started pureeing and adding them to mac & cheese - insanely delicious!

                    1 Reply
                    1. re: BobB
                      mike0989 Feb 7, 2014 05:09 PM

                      Oh man, I remember when I first discovered these in Baja about 20 years ago. It was like a whole new world of possibilites opened up for me.

                    2. j
                      JTPhilly Feb 7, 2014 01:44 PM

                      I would like to use more lobster and prime rib but will probably end up using more chicken and tuna :)

                      I would like to use a bigger variety of grains - I buy them but always end up preparing rice or pasta, sometimes quinoa because I just know how to use them but would like to expand.

                      1 Reply
                      1. re: JTPhilly
                        melpy Feb 10, 2014 11:09 AM

                        Try wheatberries!

                      2. h
                        HillJ Feb 7, 2014 01:35 PM

                        I have been on a licorice kick. I have salt to sweet jarred licorice syrups and powder. I plan to work both into some baking ideas I've been reading about. Once baked the flavor is so different than what you associate with chewy candy bits or even anise. Really interesting in waffle batter.

                        1. pinehurst Feb 7, 2014 01:28 PM

                          Another one with the veggies, here. Dark leafy greens, cruciferous, you name it.

                          Also gonna try to get H to wrap his tastebuds around more fatty fish....he's Vit D deficient and there are so many tasty uses for it.

                          1. v
                            Val Feb 7, 2014 12:28 PM

                            For me, I am trying to incorporate more fresh turmeric on a daily basis...so far, I've come up with shredding it into dark leafy salad and of course, into soups/stews. Anyone here use it often?

                            4 Replies
                            1. re: Val
                              HillJ Feb 7, 2014 01:31 PM

                              Since fresh is just mildly sweeter than fresh ginger I sort of follow the ginger lead using turmeric instead. In soup, in smoothies, roasted with potatoes, juiced with carrots, tea.

                              I know the medicinal properties are discussed in magazines. I find it cures mild indigestion and they say hangovers :)

                              1. re: HillJ
                                pinehurst Feb 7, 2014 01:37 PM

                                Supposedly a super duper anti-inflammatory, too!

                                1. re: HillJ
                                  Val Feb 7, 2014 01:52 PM

                                  thanks hillj!

                                  1. re: Val
                                    HillJ Feb 7, 2014 01:54 PM

                                    My pleasure. It's nice to find fresh in the market more frequently now. CH has a few threads on the use of fresh, here's one: http://chowhound.chow.com/topics/831529

                              2. Gastronomos Feb 7, 2014 11:50 AM

                                Dark Leafy Greens. I already eat them almost daily, just need to up that ten fold.

                                4 Replies
                                1. re: Gastronomos
                                  Val Feb 7, 2014 12:25 PM

                                  Gastro, do you eat oats? There's an Overnight Oats recipe called Green Monster Oats wherein you use either spinach or kale and I ASSURE you, you will really not taste the greens when you eat the oats for breakfast but it's a FUN way to incorporate more greens in your day, especially at breakfast if you're game. (the recipe uses rolled oats, not steel cut by the way)

                                  1. re: Val
                                    Gastronomos Feb 7, 2014 01:17 PM

                                    I'd love to make it for breakfast. Care to share the exact recipe? Alton Browns recipe with steel cut and dried fruits is excellent, but needs over a cup more liquid to do it correctly overnight.
                                    As for the taste of the greens, well, I must be some kind of anomaly as I adore the taste and bitter greens are a favorite of mine. Too bad many try to remove the bitterness and also the health benefits I understand.

                                    1. re: Gastronomos
                                      Val Feb 7, 2014 01:50 PM

                                      Here's the link...I don't use chia seeds but ground flax instead just a personal preference...now these are SOAKED overnight oats, not cooked overnight oats, so they come out cool & creamy vs. warm & sticky:

                                      1. re: Gastronomos
                                        Ttrockwood Feb 7, 2014 04:10 PM

                                        This link has several "blended salad" recipes that are really delicious, in the winter i just heat up as a simple soup for breakfast or lunch. Don't forget a pinch of salt.

                                  2. MidwesternerTT Feb 7, 2014 11:48 AM

                                    Veggies. I just "discovered" some excellent frozen veggie mixtures (Green Giant for vision, antioxident, weight, etc.) that are far more interesting than our usual. Taking notes on the combos and herbs and plan to be more adventuresome this year.

                                    3 Replies
                                    1. re: MidwesternerTT
                                      boyzoma Feb 7, 2014 12:50 PM

                                      I like to get a California Blend (Broccoli, Cauliflower, etc.) and when I am making rice in my rice cooker, I'll put in the top dish and steam them while the rice cooks. So good that way.

                                      1. re: boyzoma
                                        pinehurst Feb 7, 2014 01:24 PM

                                        LOVE the California Blend!

                                        1. re: pinehurst
                                          boyzoma Feb 8, 2014 10:18 AM

                                          My other favorite is the Mixed Petite Veggies with peas, whole baby carrots, green beans and corn. I steam those as well and then toss with a pat of butter. Yummy.

                                    2. m
                                      mike0989 Feb 7, 2014 10:08 AM

                                      Vanilla beans. I was recently given a pound of them and I'd hate to lose them.

                                      10 Replies
                                      1. re: mike0989
                                        Chefpaulo Feb 7, 2014 10:51 AM

                                        A pound? Lucky you!

                                        Put a few in a Mason jar of sugar for vanilla infused sugar. Also a couple in white wine vinegar for an interesting salad dressing base and a few in frozen vodka. Keep the rest vacuum-sealed in your deep freeze until you figure out what else..

                                        1. re: mike0989
                                          nemo Feb 7, 2014 11:34 AM

                                          Mike, you know you can freeze them, triple wrapped in plastic and then foil and in a freezer bag,

                                          Make vanilla sugar by cutting a bean in half and length-wise . One bean can scent a large amount of white sugar, like 2 pounds or more. Just shake the jar around occasionally. Great for baking, in coffee, custards, little packets for gifting to friends.

                                          Make your own vanilla extract. Google a recipe. Rum or vodka, your choice.

                                          1. re: nemo
                                            mike0989 Feb 7, 2014 12:25 PM

                                            Thanks for the freezer tip. I'll defiantely try that.

                                            I'm also looking for savory ideas. I was at a Wine Maker diner once that was done by Jimmy Schmidt. The first course was lobster with a vaniila bean sauce that tasted like it had a million calories. He let on afterwards that despite the richeness, he used no dairy. I wish I knew how he did it.

                                            1. re: mike0989
                                              nemo Feb 7, 2014 01:09 PM


                                              Just one of many Google recipes. Find one that might replicate your memory.



                                              Okay, some butter in this link, which is dairy, but I expect you could sub with olive or coconut oil.

                                          2. re: mike0989
                                            nemo Feb 7, 2014 11:45 AM

                                            Za'atar and sumac. Bought on a whim, used each on chicken and oiled flatbread, but now I'm stumped. Anyone have an idea of how to use in a savory bread perhaps?

                                            May try in lentil soup or a stuffing for zucchini, but each has a distinctive flavor so I'm treading softly. Help.

                                            1. re: nemo
                                              melpy Feb 7, 2014 11:57 AM

                                              I love sumac and have just been introduced to zataar. Persian food uses lots of sumac. I just made a great turkey and zucchini burger with a yogurt sauce containing sumac. Look at the cookbooks Spice by Ana Sortun and any by Yotam Ottolenghi for other ideas.

                                              1. re: nemo
                                                jadec Feb 7, 2014 12:14 PM

                                                Sumac I use when roasting vegetables, in pasta or rice salads. Also for pickling cukes.

                                                1. re: nemo
                                                  nemo Feb 7, 2014 01:30 PM

                                                  Thanks, melpy and jadec

                                                  Will check out Sortun and Ottolenghi. Also, duh, roasted vegetables! Love this site!

                                                  1. re: nemo
                                                    melpy Feb 10, 2014 11:08 AM

                                                    Lots of their recipes are available online.

                                                  2. re: nemo
                                                    Ttrockwood Feb 7, 2014 04:05 PM

                                                    Za'atar is amazing in hummus

                                                2. r
                                                  ratgirlagogo Feb 7, 2014 10:05 AM

                                                  Schmaltz! We just got Michael Ruhlman's book on it and now we have the fever.

                                                  1. biondanonima Feb 7, 2014 09:58 AM

                                                    I'd definitely like to start cooking more fish - DH hasn't been a huge fan in the past, so I've never wanted to spend the money on it. He seems to be warming up to certain fish, though (things like cod and salmon, NOT shellfish!), so I'll start there and hopefully branch out.

                                                    1. b
                                                      BobbieSue Feb 7, 2014 09:47 AM

                                                      Fresh fish. Veggie side dishes. Anything healthy. And organic whenever possible and affordable.

                                                      1. c
                                                        Chefpaulo Feb 7, 2014 09:32 AM

                                                        I guess I'd like to be a bit more adventuresome with Asian flavors. I have containers of garam masala, cardamom, black sesame seeds, star anise and a dozen others in my freezer (where I keep all of my herbs and spices) that I rarely use. I'll have to get out the Charmaine Solomon book and get inspired.

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