Use It Up Advice Thread

Our library may throw away some damaged books but they have huge sales 6 times a year and sell old decommissioned library books, excess popular issues, DVDs, and everything else you can think of. Many people donate books and there are often wonderful finds. But it does take a huge group of volunteers working for the library foundation to set up and run the sale. I have seen the same people for years working the sale.

Note that we even have a "free" section for National Geographics, ordinary magazines, and other catagories that don't sell well. There were vinyl records in huge boxes in this area at the last sale. This stuff even finds a home. I admit to checking it out for free magazines.

One of my favorite discoveries for using up old lotions or creams in plastic bottles with small openings where I just can't quite get to the bottom…..is slicing the container with a utility knife somewhere near the middle. Cutting on a diagonal seems to give the best access. After that I use a small spatula (mentioned in another post) to scrape the remains out into a small plastic jar with a screw top - or some kind of sealed food container. If you don't happen to have the tiny spatula, clean fingers work, too. And if you can use up the remnants before they dry out - then no need to transfer to another container. This works for toothpaste, too.

You will be surprised how much is left in containers after they seem to be empty. It is mostly lotion consistency stuff that never really empties so you can get a lot out by doing what maryellen says.

I used up Thanksgiving leftover mashed potatoes and gravy in a pot of home made chicken soup. I read it somewhere that this can be a thickener for the broth. The potatoes did not come out so good, but blended into the finished soup, it gave great body and nutrition to the meal. Plus used up the last bits of everything. I was rather proud of myself for being inventive.

Hey all, how about zucchini? We have so much frozen zucchini. I had a bit of an aversion to it at that point in my pregnancy and still am not wild about eating it up as-is, though before I liked it. DH plunked some in some spaghetti sauce and it was kind of mushy, so I'm wondering if it would be best to thaw and puree it to use in some baked goods? Other advice welcome. If we don't come up with an appealing idea I might give it away on CL to make room in the freezer for other items.

sorry, Kelli - fresh out of zucchini ideas. I'm assuming you've done the bread/bars/cookies etc. I was gifted with 8 huge, exceeding ripe pears. We ate a couple but they were almost too far gone to eat, so we found a pear coffee cake recipe on line. It turned out great, and no pears were wasted, yay!

Wow early, that sounds amazing!! Pears are so good, but DH isn't super into them, so I don't get them very often - once in a while just for me.

We actually haven't baked with the zucchini, we'll have to try some recipes, which of course abound on Pinterest. Any other creative ideas still welcome . . .

I may also make a blueberry sauce out of the frozen blueberries that I left out on the counter overnight and refroze and now they are a frozen mass, very frustrating when you just want a few blueberries and so embarrassing that I was the one who caused the problem! Or perhaps some jam. We'll start with a fresh bag for our other uses.

Amazing what you can use up when you focus on it!

Pulled out a big package of chicken and used up 3 jars of green sauce with that, it is in the crockpot right now for enchiladas or chilaquiles.

For lunch, ate up two containers of soup from last spring.

Going to make a zucchini soup tonight!! Will throw in some on-the-edge potatoes with it.

Also have plenty of stuff for chili sometime after the holiday, and that will free up a bundle of space in the freezer.

Feeling better about the state of the freezer!!

I haven't made this yet myself; my neighbors do not grow zucchini. Not sure if the zucchini being frozen will affect the recipe adversely...

Jennie Cook's Zucchini Butter
By Genius Recipes

Editors' Comments:
Whenever you come home a bundle of squash, this is the best, purest way you can distill it. (And then in about a month, when we're overrun, it will still be a happy way to dispense with lots of them at once.) It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan, like we did. Recipe from Jennie Cook via The Kitchn.

Makes about 2 cups

2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper

1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
3. Enjoy on toast, or as a side dish all summer long!

Kelli: zucchini bread and cakes of all sorts are delicious, using shredded zucchini (not sure how you prepared yours for freezing). I've been making a basic zucchini bread for 30 years; this year I tried a chocolate zucchini bread for the first time and it was very very good.

I froze zucchini "chunks" for the first time this year, and had the same trouble you mentioned (mushiness). The one way I've found so far to use them up is in both Italian minestrone and beef-vegetable soup. I just add the chunks toward the end of cooking the soup - they end up just fine.

Steve: just re-read your post. Zucchini butter: I'm intrigued!