Pie is the traditional use (or jelly). I don’t know that four or enough for either, but there’s always Apple-quince pie.
2 Likes
That sounds delicious! And I have apples, too. Thanks!
2 Likes
Cabbage Update: I’m officially not afraid anymore. With one head of cabbage, I made all three of these recipes and they were amazing. I think the mileage that they get is what scared me. Thanks for all of your suggestions! @FIFoFum @Economista @diapasoun @Rhubarbsoda (hope i didn’t leave anyone out)
9 Likes
Has anyone successfully used ground spices instead of whole to make mulled wine?
I have ground cinnamon, cloves, and allspice, but not whole. I don’t have any star anise which I am also seeing in recipes. Or peppercorns. I do have some dried ginger slices. No orange peel. I do have lemon peel.
Is there any hope this will turn out well? What would I put the spices in, as I have no cheesecloth? A coffee filter isn’t sturdy enough. I think my tea ball’s holes are too big but I guess I could test it out. Maybe an old piece of pantyhose? I don’t have any to sacrifice that isn’t black, though, and putting dyed fabric in wine seems unwise?
1 Like
Have only ever used ground for most things, though usually not the clove. We just put it in? Have never found some spice on top of the wine to be objectionable.
If you do, though, you could strain it through an old, clean t-shirt when you pour it - do you have something like a colander? For that, even a black shirt should work fine (and wouldn’t get stained) - any dye that was going to come out of an old shirt will have come out in the wash.
I’d use less lemon peel than is called for with orange because it’s a fairly strong flavor. But I’d use some. Half, maybe?
If you don’t want to drink the ground spices, I’d try the teaball but have the strain through a shirt method as a backup plan.
Or… just occurred to me: pour it through whatever you use a coffee filter in.
3 Likes
I want to make vegan spinach dip for thanksgiving. I can’t find the specific recipe online (I printed it without credit), but it calls for that vegan cheeze staple, soaked raw cashews. I just realized that D bought roasted unsalted cashews instead of raw. Is my recipe doomed?
The recipe also calls for frozen spinach and I have fresh instead, which is much less worrying.
1 Like
Not an expert, but I would consider soaking them in water to see how much water could be put back?
2 Likes
Beans on toast or beans on potatoes?
Hummus on same?
Chia pudding hot or cold
Fried mushrooms and anything
I think I’ve done that before and been okay.
1 Like
I’m going to make some sort of vegetable soup for dinner, mainly because I have half a butternut squash that needs to be used up. I need some guidance before I just wing it entirely. I have:
- carrots
- onions
- mushrooms
- potatoes
- sweet potatoes I think
- peas
- corn
- broccoli
- cauliflower
- celery
- also some beans, buttermilk, … probably other stuff.
Am I better off doing the butternut squash in cubes or pureed? Maybe I should roast some of the vegetables?
Oh also I was thinking of making biscuits (like these, since biscuits means different things in different places). I supposed that’d be a good use of the buttermilk.
1 Like
I find myself in this same situation; how did this end up working out with the roasted cashews?
2 Likes
Yesterday, I made a fancy flatbread pizza out of some pre-made naan, leftover homecanned pizza sauce that came out a little watery, some gobs of goat cheese, some diced red bell pepper I found in the freezer, and a sprinkle of Penzeys dried shallots. It was fantastic.
2 Likes
I didn’t want the carnivores to waste chicken curry, so I wrapped it in frozen paratha with sweet lime chutney
Soon my MIL will tell me what I should have done
13 Likes
I was out of slivered almonds, so I used walnuts in my granola. That was a mistake, walnuts toast too quickly compared to the almonds and oats and they taste funny.
I was out of milk and used yogurt instead for my scones this morning. I think they turned out ok, a bit faster toasting than usual, but that might also be because I had actually defrosted the cranberries and not just dropped them in whole.
@Elle - the chicken curry in paratha with sweet lime chutney sounds delicious and great way to deal with people who don’t eat leftovers
4 Likes
Meerkat, I often do a butternut squash soup that’s squash/carrot/celery/onion, all blitzed up in a blender to make a nice thick soup. It’s delish. I cube the squash while it cooks and then puree it because I like it that way; I’m sure there’s some good recipes whre it stays cubed, too.
I think… I might try squash pizza this week? This looks good. Am I insane?
2 Likes
I’ve had squash pizza at fancy places. 10/10 recommend
1 Like
Our internet went out at noon so I decided to roast a bunch of vegetables and blitzed up the squash, garlic, and onion along with broth, then the bits in the soup were carrots, mushrooms, potato (all roasted), and broccoli, celery, and peas (not roasted). Oh and I added northern beans at the last minute. So good. Tummy so full.
2 Likes
I think of those pizzas as being very Aussie because I first saw them in Donna Hay cookbooks. They work really well with goat cheese or feta too.
2 Likes
I made coconut curry eggplant last night. It came out pretty well. Could be spicier but that is easily fixed.
What I find hilarious is that the bright orange turmeric plus the purple eggplant skin plus the coconut milk all combined to generate this color that… I cannot even describe. Chartreuse? It looks totally radioactive.
5 Likes