Quote:
Originally Posted by fidgiegirl
I've never been a huge fan of coconut milk or curry but it sounds like the makings of a Indian dish to me.
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Quote:
Originally Posted by fidgiegirl
I've never been a huge fan of coconut milk or curry but it sounds like the makings of a Indian dish to me.
What kind of coconut milk? The thin kind used in cooking or the thicker, sweeter kind that goes into mixed drinks? Actually, both of them could go into food, with the non-sweetened variety being more flexible. I'd either find a dish that called for it, or cut it into the milk used for another dish in which a coconut flavor would not be jarring, or portion it into 1/4- or 1/2-cup amounts and freeze what you don't use right away.Quote:
Originally Posted by fidgiegirl
Or donate it to a food shelf; it's not the kind of thing that usually shows up on food shelves, even though a good chunk of food-shelf users here in the Twin Cities would have ready use for it.
Ditto with the seeds (food shelf idea). If you'd rather keep them, though, coriander can be a nice flavor change in breads or pancakes/waffles. Mustard seeds could be pounded and added to water to create a (sharp) mustard. Or they could be pan-toasted and then used in a wider variety of dishes. Pan-toasting cuts the "bite" some so you're left with a deeper flavor than the sharp vinegary tang of prepared yellow mustard. Maybe part of a salsa or a sauce/dressing for meat or fish? Coriander seed is a bit more restricting. But it generally goes well with more-starchy foods, so it could dress potatoes, yams, etc.
We use a lot of coriander seed at our house so you can send it to me!!! :DQuote:
Originally Posted by fidgiegirl
We use coriander seed, cumin seed, and red pepper flakes together, grind them up and put them on any Mexican inspired dish. We use it in quesadillas and on nachos as well as in chili on a regular basis.
siouzq, I just saw this older post and like your artwork. Love seeing recycled crafts and musical instruments. Would like to see more.
Hmm, so to use those seeds do they HAVE to be ground? We only have a pepper mill for the tabletop and I hate to buy more.
The coconut milk is the full fat stuff in a can. I think I had bought it to make coconut milk ice cream. Someone once mentioned they put it in their coffee? Am I remembering this right?
We grind ours using a mortar and pestle, which you could probably improvise if you don't already have one.Quote:
Originally Posted by fidgiegirl
My son makes coconut curry soup. He sautes chopped onion and either butternut squash or sweet potatoes and any other vegetables you like. Then he adds curry paste, a drained can of garbanzo beans and the can of coconut milk. Add water as needed. He may add more stuff but that is all I can remember. It's pretty good and freezes well too.
kelli - don't know much about coconut milk or coriander, but as for whole mustard seed.....
.....cucumbers. Mustard seed is classic with cucumbers, in all sorts of recipes, fresh, pickled, any of 'em.
Old-Fashioned Sweet-n-Sour Cucumbers
3 large cukes, unpeeled, cut into 1/4" slices
1 large onion, cut into 1/8" rings or slices
1 1/2 c. sugar (I use a scanter amount - to taste)
1 1/2 c. cider vinegar
2 tsp. canning/pickling salt
1 tbs. mustard seed
Whisk together sugar, vinegar, salt and mustard seed, then pour over cucumbers and onions. Refrigerate overnight. Will keep for weeks in the fridge.
I also make microwave bread-n-butter pickles, and a wonderful colorful Calico Salad, using whole mustard seed.
Left over blackeyed peas and ham. A couple of servings worth, but we are bit food fatigued on it.
Personally, I would just freeze the leftovers in meal-sized portions and eat them later, assuming that it is a meal I generally like.Quote:
Originally Posted by Tiam
Kelli, as cdttmm said, they don't have to be ground. If you chose to grind them, you could improvise, especially since neither mustard nor coriander seeds come with the kinds of husks you see on cardamom or nutmeg. Even a rolling pin or a heavy glass jar bottom would do the trick, though it would be more work than a grinder/mortar & pestle.
As for the coconut milk, it still can go in a lot of dishes. Asian and Indian dishes tend to use non-sweetened coconut milk. But the sweetened kind probably could be cut with water or stock to make it usable. Or just save it for desserts and sweeter dishes.
Not really a use it up, I think, but a keep using it lol I had bought my 1st reed diffuser on clearance at work last fall. It is a lovely subtle scent that I really enjoyed. It dried up so I decided to try adding some rubbing alcohol to the bottle and it worked! It smells good again.
Chose this recipe to finish off that coconut milk. Had the added bonus of using four squashes from last fall. Only about 20 left. :) Our squash didn't have super flavor, so I don't think the soup turned out AS well as it would have with a really sweet squash, but we enjoyed it nonetheless.
http://grumpygranny.wordpress.com/20...winter-squash/
I've really pledged myself not to buy more food, but work on what I have. It seems I have quite a lot. It makes it clear to me, how much I buy when I don't need to. I'm out of coffee, and nearly out of half and half but still have tea. I think I am out of sour cream but may have a creme fraiche that I made that didn't set too well, left. There seems to be more about than I dreamed of, and not buying anything new, I am still having trouble using it all up!
I looked up a few recipes for the caraway seed, and will put away the mustard seed for pickling.
Also going to take some peppermint sugar to work to use in coffee. I also plan to throw some cheddar powder in some pasta this week.
We have so many spices and spice blends right now because my DSis gave me all of hers (she's not that interested in cooking and doesn't know what to do with spices). I combined a few jars of like or almost-like things and tucked a few others further back in the cupboard. Little by little we will use them, but I am planning to focus on some of the infrequently-used, almost-gone stuff to get it out of there.
Noticed that my washing soda is one big cake in the box. Will rip the box up and scrape the soda back into powder in order to use it. I'll have to hunt down a sealed container I can use to store it in to avoid a repeat performance, surely we have something laying around that will work.