The 'Use It Up' Thread

[fidgiegirl]

I thought it would be fun to have a thread where people could ask advice on how to make use of something, or share successes in using something up.

Our main issue for this is impulse buys at Costco. But right now, it's a little jar of capers sitting in the back of the fridge. We bought them in a very nice Veracruz Red Snapper recipe, but I had never used them before that.

Ideas for how to use them up?

[rosarugosa]

Hey Kelli,
We use capers with one of our favorite summer dinners: bagels, smoked salmon, tomato, cuke slices and capers. We also use them in salmon piccata (I think there are a bunch of recipes online). DH tends not to use them with our anchovies and cappellini (don't know why, probably because his Mom didn't, since that's often the way with food) but they're commonly used in this dish as well.

[Rosemary]

Taste of Scandinavia makes a very nice salad that uses capers: spring mix, a grilled salmon filet, roasted red peppers, and capers, with a dill-yogurt dressing.
Capers are also usually used in chicken piccata - chicken with a lemon-garlic sauce.

[danna]

A few in any salad..tossed/pasta/potato give a nice tany taste
Also, a few in sandwiches egg/tuna.

[fidgiegirl]

Thanks, all! Looking forward to some delicious dishes.

What else do you have to use up? Wouldn't have to be food, etc. . . .

[Maxamillion]

I've used them in spaghetti before.

[treehugger]

I adore capers and use them often in different piccata dishes (like others mentioned), plus in tuna salad (without mayo, but with olive oil and lemon juice) and in pasta puttanesca (tomato sauce, olives, tuna canned in olive oil, capers, red pepper flakes).

I can't think of anything I need help using up right now.

Kara

[Merski]

Egg salad, in homemade tartar sauce for any kind of fish. I tend to think they have an olive-y flavor so anywhere you can use chopped olives. We love them on pizza...good luck!

[rosarugosa]

At our house, we coud use suggestions for bread - we waste a lot of it! I eat bread and butter for breakfast at work during the work week and I've also been bringing a sandwich for lunch, and I like the bread to be nice & fresh. So we end up buying at least two loaves a week and wasting much of it.

I made a fruit salad yesterday and I put out the strawberry trimmings and the seeds from the honeydew melon under the birdfeeder. Much of it has been eaten by the birds/squirrels. I also have a few strawberry plants growing in that area from doing this over the past couple of years. I wonder if they'll bear any fruit?

[redfox]

If you like croutons in salad, cut up the bread into chunks, then toss it with olive oil & herbs then dry in the oven. Or make bread pudding. We also keep dried bread for stuffing.

[beckyliz]

Stale bread is the best for french toast.

[thinkgreen]

fidgiegirl - Here's my use it up post and it's not about food.

I try not to use paper towels. To this end I "use up" old clothing/sheets/towels, etc. I launder them and cut into small squares. I keep a few by the kitchen sink and use them to wipe out greasy frypans, clean up yucky messes, etc. Then I just throw them away. Just like paper towels. I cut small ones about 3" square and larger ones about 7" square rags. If the mess is big I use ones that are about half the size of a tea towel. We always seem to have enough old, worn out things around that we only use a roll of paper towels up maybe every two years. I use the rags for pet throw up, messy pans, grimy workshop stuff, etc. Pretty much everything I used to use paper towels for.

When our socks get old with holes and are ready to throw out, or perhaps have lost their mate, I launder them and use them for dusting the house. Then I just throw them out. Sometimes I cut them into 3" squares and use them for wiping out the pan after making popcorn, etc. Then I throw them out. Somehow I manage to make them perform one last job before I put them in the garbage.

[rosarugosa]

Thanks, RedFox and Beckliz. We do like bread pudding & french toast. DMIL makes wonderful bread pudding, but for some reason, DH has never made it. We'll have to work on that. ;)
I'll admit I never much liked croutons - yuck, there's stale bread in my salad! Although my MIL used to make yummy croutons that were good enough to just munch on for a snack. I should explore that one for sure.
Kara, I think I want to eat at your house, you always mention flavors/combinations that sound so delicious to me. You make a can of tuna sound downright glamorous!

[shadowmoss]

I have finally gotten to the last of my facial mosturizers, all the free gifts and old travel pouch stashes. I am on a new bottle! Only bought one, and didn't get a gift!

I have lots of other stuff to use up. A lot of body lotion, and shampoo and conditioner travel sizes that I can't seem to not take when I stay at hotels. I've given some of them away down here (Honduras), but got a funny look from the person I donated them to. I figured those would be a perfect thing to offer! Ah, well, I use them myself every day.

Oh, I've also used up all of my travel size toothpastes from travel pouch stashes. I bought a couple more to carry with me, but none left that I don't actually remember when I bought them. I also use those in between using up the larger tubes of toothpaste, so that I don't end up with 'old' toothpaste. Now, I just need to actually wear out the 4 or 5 travel toothbrushes...

[pony mom]

Stale bread is the best for french toast.

Yup!

[ApatheticNoMore]

A lot of meditarranian sauces use dried bread crumbs (Skorthalia is the garlic based sauce, also sauces based on walnuts and bread crumbs, etc.). Can also make mediterranian bread salad (just a mediteranian salad with bread at the bottom to soak up the juices). These recipes probably work best with french bread or sour dough (probably not too great with wonder bread :~)).

Possibly use dry bread crumbs over casseroles, anything white sauce based obviously, but also otherwise, maybe over something like eggplant pamesian as well. And if this all sounds carbaholic um you are talking about how to use excess BREAD so .....

[fidgiegirl]

Ooh, or I was thinking about an egg bake with toast crust.

[fidgiegirl]

We have been enjoying capers on salad and in a tuna salad. Thanks guys!!

Now the next one - we have Penzy's dressing mixes - Buttermilk and Creamy Peppercorn. We think we can make them up as directed but then thin with milk to make a pourable salad dressing, but wondering if you have any other wacky ideas?

shadowmoss, I compliment you on using up your toiletries. It takes a while, but is a nice feeling. I have even started to - gasp - leave the bottles if unopened when I stay at a hotel. If we've opened them, I do take them home to finish them off, since I suppose they would just end up in the garbage in putting out a full bottle for the next. It's pretty dang amazing how long some of them will last!

[bke]

Here is a recipe for granola bars that some of you might find useful for getting rid of some of those odds and ends. Its from the "Not Just Beans" cookbook and I've made it several times over the years. Its kind of like Amy D.'s muffin recipe-there is lots of room for improvosing.

3/4 c brown sugar, 1/2 c granulated sugar, 1/2 cup margerine or butter softened, 2T. honey or corn syrup, or agave, 1/2 tsp vanilla, 1 egg, 1 c flour, 1 tsp cinnamon, 1/4 tsp salt, 1/2 tsp baking soda, 1 1/2 c oatmeal, 1 1/4 cup crumbled cereal (rice krispies, bran flakes, cheerios, etc. I used to use the crumbs from the boxes of quaker oatmeal squares when ds was a toddler.) Crushed graham crackers can also be used instead of cereal. 1 cup of chocolate chips.***

Cream the wet ingredients together, add in the dry ingredients and press into a well greased 9x13 pan and bake at 350 degrees for 20-25 minutes. Bake less if you like them chewy and longer for crisp bars. The bars will firm as they stand.

*** substitutions for chocolate chips include: 1 cup of coconut, 1/2 cup of peanut butter (my favorite) 1/2 cup of nuts, 1/2- 1 c raisins or other dried fruit, 1/2 c fruit preserves.

These turn out quite nice. My dh is pretty picky about sweets and will always help eat these when I make them. There is a lot of wiggle room for experimenting with different ingredients allowing you to use what is on hand. My only advice is to not over cook them!

[fidgiegirl]

Nice, bke! I love those flexible recipes.

[cdttmm]

Can anyone offer up some ideas as to how to use up a package of rice paper? I have no idea why we even have a package of rice paper in our pantry, but we do and I would love to use it up!

[fidgiegirl]

It's a consumable?

[rosarugosa]

Cdttmm: My favorite dish at a local asian restaurant is goi cuon, and I believe it is made with rice paper wraps. It is light, refreshing, and absolutely delicious. We've never tried making it, but I'm sure you could find recipes online.

[cdttmm]

It's a consumable?

LOL -- yes! I probably should have clarified that. Didn't think about the fact that someone might think I was talking about stationery that was made of rice!

[Rosemary]

Rice paper wraps! We eat these often, especially in the summer. Pull all the veggies out of your fridge and julienne everything you can. I like to put the different veggies on a plate for easy wrap prep. Poach some chicken if desired and slice it into similar-sized pieces. Soak the rice paper in very hot water until it is ready (on the ones we buy, the visible texture disappears when they are ready), and wrap. I like to make a nut-fruit dipping sauce with some peanut or almond butter, soaked dried apricots, and a little rice vinegar.

I've also seen a recipe for making egg rolls with these, where you roll the ingredients, brush with a little oil, and then bake to crisp.

[fidgiegirl]

Buckwheat flour? We bought some for a pancake recipe, but didn't end up using the rest of it. Hmmmm . . . a GF banana nut bread with buckwheat flour? What else, dears?

[treehugger]

Kara, I think I want to eat at your house, you always mention flavors/combinations that sound so delicious to me. You make a can of tuna sound downright glamorous!

That's a very nice thing to say, rosarugosa. Thanks! Come on over, but give me a few day's warning first, since I've only been cooking a couple of days a week lately. :)

Kara

[Rosemary]

In another thread, Fidgiegirl posted that she needs to use up "buckwheat flour, almond meal, brown rice flour, a GF all-purpose WITHOUT xanthan gum and a GF all-purpose WITH xanthan gum, and then of course, the xanthan gum itself."

-- you can try these buckwheat pancakes and use some of the almond meal too (you can use an egg in place of the applesauce if desired):
http://rosemaryevergreen.blogspot.com/2011/05/buckwheat-almond-pancakes-with.html

-- the other flours, you can use for almost anything. I've used brown rice flour and almond meal for breading meat/fish. And the baking mixes - use for your banana bread, or just about anything else!

[fidgiegirl]

Thank you, Rosemary!! I will try some of this. Need to get those things gone, then I'm stickin' to ONE GF replacement flour. Yowsas!

[danna]

Need to find ways to use up a large jar of marinated articoke hearts...I love them with cheese and crackers but get
tried of them...how do others use them?

[rosarugosa]

In salads and on homemade pizzas - very delicious.

[fidgiegirl]

Danna, I particularly enjoy them on a white sauce pizza.

[Fawn]

If you like croutons in salad, cut up the bread into chunks, then toss it with olive oil & herbs then dry in the oven. Or make bread pudding. We also keep dried bread for stuffing.

Or French Toast, or cinnamon toast or this breakfast dish that I forget the name of that has bread chunks, scrambled eggs, crumbled sausage all mixed together the night before and baked for an hour.

[debi]

fidgiegirl - for the Buttermilk dressing. I boil potatoes (approx 8 large) for a 9 x 13 baking dish, grease the dish, cube/chunk the potatoes (you can leave the skins on as I do), then with 1 cup sour cream and 1 cup buttermilk dressing mix together and pour over the potatoes, add shredded cheese, chopped onion. Bake at 350F for 1/2 hr to 45 min.

[small & friendly]

Fidgiegirl, my Mom used to make a dish called Konigsberger Klops. Consists of poached meatballs that are then simmered in a caper sauce. Served over/with mashed potatoes. Pretty good.

After not doing any baking over the Christmas holidays I finally used up a can of sweetened condensed milk to make some chocolate fudge sauce for ice cream topping.

[fidgiegirl]

debi, thanks! Yum. Same to you, small & friendly. Plus, yum yum yum on your sauce.

I used up some frozen strawberries, oatmeal, and frozen blueberries in a crisp. Yippee!!

[fidgiegirl]

Resurrecting this thread in hopes of finding some advice. DH received some Sarah's Sea Salthttp://http://www.coastalgoods.com/product_list.php?cat_id=1 in the Mexican flavor (sea salt, garlic, onion, chili pepper, spices, cocoa powder, canola oil, cilantro) and wondering if anyone has ideas for how to use it?

[SteveinMN]

Well, a Web search of ""Sarah's Sea Salt" recipes" shows a few, but I'm guessing you figured that out. :)

I could see sprinkling it on raw tomatoes (or other more plain-tasting vegetables), a milder-flavored fish (like tilapia), burgers, ... pretty much anyplace I would use salt, but I would stick with foods that don't have a strong flavor of their own because the Mexican aspect of the salt could clash.

[Spoony]

fidgiegirl - Here's my use it up post and it's not about food.

I try not to use paper towels. To this end I "use up" old clothing/sheets/towels, etc. I launder them and cut into small squares. I keep a few by the kitchen sink and use them to wipe out greasy frypans, clean up yucky messes, etc. Then I just throw them away. Just like paper towels. I cut small ones about 3" square and larger ones about 7" square rags. If the mess is big I use ones that are about half the size of a tea towel. We always seem to have enough old, worn out things around that we only use a roll of paper towels up maybe every two years. I use the rags for pet throw up, messy pans, grimy workshop stuff, etc. Pretty much everything I used to use paper towels for.

When our socks get old with holes and are ready to throw out, or perhaps have lost their mate, I launder them and use them for dusting the house. Then I just throw them out. Sometimes I cut them into 3" squares and use them for wiping out the pan after making popcorn, etc. Then I throw them out. Somehow I manage to make them perform one last job before I put them in the garbage.

Why do you throw out the rags? I've been using old sheets, T-shirts, and towels for rags for years and just throw them in the wash (not with whites, however). They come out clean and ready for use. Most rags last for years before I have to throw them out because they are threadbare.

My exception is cat vomit or doo doo messes. I use paper towels for this and burn them in my woodstove so at least they add to the BTUs for home heating.
:)

[boss mare]

Why do you throw out the rags? I've been using old sheets, T-shirts, and towels for rags for years and just throw them in the wash (not with whites, however). They come out clean and ready for use. Most rags last for years before I have to throw them out because they are threadbare.

My exception is cat vomit or doo doo messes. I use paper towels for this and burn them in my woodstove so at least they add to the BTUs for home heating.
:)
A good friend of mine and I were discussing de-cluttering/donating/ throwing out stuff
I made the comment that when I donate clothes to Good Will that I only donate stuff that is not torn, worn out etc... I know that it costs them money to dispose of things that are broken/ and not usable she told that that she used to do the same thing with clothes too until her sister said that the un-wearable clothes are put to good use.. They shred it up and then sold by the pound Her sister who runs a dog boarding/grooming business... She buys the shredded stuff and uses it for stuffing dog beds that she makes and sells
I do take my old worn-out towels and sheets to the animal shelter when I have enough of them to use here

[Rosemary]

Sarah's Sea Salt sounds perfect for chili or mole!