I ended up doing this with about half of the parsnips, and shredded and froze the rest of them for future stirfry use.
Not bad! I didn’t have any rosemary, so I added an indecent amount of minced garlic and some Mural of Flavor spice blend from Penzeys.
Those parsnips were a huge PITA to cut into fry-shaped pieces. One of them was legit as thick as my forearm.
I found a recipe for cornmeal pancakes, half cornmeal and half flour. Has anyone made them? What do you think? I like cornbread and I like pancakes, so it seems like a good thing?
So yummy! These are super good savory, like with green chiles+cheddar. But also really good with like…maple+bacon combo. Or plain with butter+maple syrup!
I had cornmeal waffles at one point. They were heavy, but very good.
Thanks! Sounds like it’s worth trying!
Made these last night. They are SO good, but not spicy enough. I added 3 chipotles in adobo sauce, and all of the sauce from the can of chipotles, plus doubled the jalapeños. I also added cumin. Perfect! I’d halve the tomatoes next time, but I don’t love tomatoes with beans.
Hubs made delicious salad dressing. Blended shallots, cashews, mustard, maple syrup and warm water. So simple and so delicious! It’s a little sweet for an everyday dressing, but it sure is a nice treat! Because there is no such thing as too many cashews, we also had cashews as a topper on our salads.
I have half a can of black beans in my fridge. I don’t particularly feel like them. Thoughts?
Salad. Nachos. Soup.
Here to note that if you have some (butter)milk and a cup of berries you wanna use up, the Smitten Kitchen berry buttermilk cake remains the tastiest damn thing.
@Elle Black bean and corn salad is my go-to. I use either lime juice or apple cider vinegar to dress it and toss in whatever else I have: tomatoes, peppers, cilantro, etc.
puree and hide in another dish? make a dip and eat with chips?
Recent food wins:
I got hakurei (sp?) turnips in my CSA box 2 weeks in a row. I don’t believe that I ever have eaten a turnip. I made this, though I put in all of the turnips and only one large potato. I added chives and garlic at the end.
Today I made kale chips from the red Russian kale I got in my CSA box. They didn’t come out soggy this time!
Now, what to do with all of this purple asparagus…
Pickled asparagus is a delicious treat, if you like pickles!
I have two egg whites leftover from making some stuff the other day. I would like to bake with them. What should I make?
(Omelets and other savory uses are a bit out because we’re heading into a heat wave)
Ohhhh pavlova!
ETA: maybe a mini pavlova, not sure two is enough for a standard size!
My full size pavlova is definitely 4 egg whites. Halving it’s not that hard, though, I would just have to figure out the new baking time.
Could always blitz regular sugar in the blender for making some caster sugar. Hmm.
I’m getting a little tempted to try making beignets tonight… if I double that batch it uses 2 egg whites.
What do we do with half a can of coconut milk? We had vegetable curry tonight (which used up the first half can).
Soup? Laksa? Peanut sauce?
Freeze it for later? coconut milk freezes pretty well.
Freeze it until you make curry again. That’s what I do. It works fine.
For the record, a lot of the time I throw in an entire can of coconut milk even when the recipe calls for half, and it still comes out great, particularly if you serve it over rice that can soak up all the creamy goodness (but good even if you don’t).