Hey, I can't find the old one, so starting a new thread. I liked it when we had a place we could come to ask for ideas on using stuff up, be it shampoo we bought but didn't like or any number of pantry/freezer items, or whatever! Go!
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Hey, I can't find the old one, so starting a new thread. I liked it when we had a place we could come to ask for ideas on using stuff up, be it shampoo we bought but didn't like or any number of pantry/freezer items, or whatever! Go!
So I'll go first: I have some prune juice that needs used up soonish. I like it, but don't, ahem, need its effects right now so don't want to just drink it straight up. Ideas? Can I reduce it into a sauce? Use it in a cake? Help!
Hi Kelli, here are some desserts that use prune juice:
http://www.yummly.com/recipes/baking-with-prune-juice
Definitely reduce it for a sauce. Simmer it till it's thick like honey, & use it in as a glaze for pork. Experiment with small amounts of cloves, nutmeg, cinnamon, etc. added to it. Yummm.
Thanks for the ideas! On to a solution, will let you know what I do.
I decided that one of my goals for the last two months of the year was to eat down the pantry, fridge and freezer. So far: four over-ripe bananas, the end of a bag of frozen cranberries, and the rest of the walnuts went into a double batch of banana bread to bring to the work potluck; frozen purple-hull peas, turkey kielbasa, and some wilting grape tomatoes went into a slow cooker soup; I FINALLY used up the last of a bag of frozen tilapia on fish tacos, and a lot of produce in the fresh salsa to go with it; a half-box of Rice Chex, the end of a bottle of corn syrup and the dregs of a jar of peanut butter in a snack mix; used up a scone mix, brownie mix and biscuit mix that had wandered in somehow; and I've just generally been clearing out bits and pieces of condiments and ingredients...the last three tablespoons in the jar kind of thing. One of my Thanksgiving weekend projects is going to be to go through the fridge and pull out all the half-full bottles and jars and find recipes to use them up.
Also, I watched two DVDs that had been sitting around way too long so they can go in the mail.
I just found out that the container store has teeny spatulas with really long handles to use to get the last out of make up bottles & lotions. It is $5. I WANT one! I hate throwing out lotion bottles that I know has more stuff in it where I can't get to it. I think I am going to order one for all 5 of my sisters & my mom to give as little gifts when we have our girls weekend next year. Then we can all use it up. :)
Who knew?
Any ideas for using up the short ends of little golf pencils? We have about a thousand of them at the library. I'm thinking maybe donate them to the artists' warehouse (SCRAP)?
And old books no one wants? We send 100s to recycling - seems a shame.
Hey, the pencils could be cute here in lieu of the crayons:
http://showmemama.com/blog/2013/03/1...ect-tutorials/
I also did a search on Pinterest for "book pages DIY" and got a million ideas! It would be so super if you could let people have those books for free for their crafts - would your institution allow it?
Can you burn pencils? Like, in a campfire? Or is that toxic?
Don't know how I missed so many replies on this thread, man I love using stuff up!!!!!!!
I am pretty sure that you can safely burn graphite. I could be wrong, but I think you have to heat it to, maybe, a few thousand degrees before you have to worry about the whole carbon bonding and creating carbon monoxide problems.
But, the burning thing makes me think that they would be cute when glued around a little votive candle holder. And, the letters are so cool.
I can hardly believe that you end up with stubs, though. The pencils are our library are just terrible. Not sharpened well when they arrive and nearly impossible to sharpen on our dinky, public sharpener or on our nice electric one.
Books, magazines and audio media, both donated and out of circulation, that cannot be kept for the book sales and lobby sale shelves are put into a box in the vestibule for people to take for free. I have many books that I have been meaning to read, several that I have used for crafts and a neurology journal (that shows up regularly, as the doctor is finished with them) that I enjoy, but for which I am too cheap to buy a subscription.
We even have a few regular and reliable patrons that will bring in a book or two and add them to the free box.
It is only the occasional donation that is too far gone to recycle, but we do that, too.
http://www.simplelivingforum.net/att...2&d=1385421234
I am someone who has actually used and is looking for almost used-up pencils, as they have appeared in some of my art pieces! I have been working on what I call a "rattle-bone", which is a musical instrument made from a beautiful piece of deer leg bone with all sorts of funky things attached to provide a "rainstick" sound when shaking (I'll see if I can figure out how to post a picture of one). I am also that person who picks up metal stuff from the gutters and in parking lots (rusty washers, old paperclips, lost earrings, pennies, unidentifiable metal things, etc, etc...http://www.simplelivingforum.net/att...0&d=1385421180
That's amazing SiouxQ!
Kelli - we do try to give the books away at the end of the semester - no takers! Maybe I'll ask at SCRAP if they want those.
I liked that crayon craft too!
Azure: If the bottles are plastic just cut them open and scrape them clean. Put the cream or lotion into a clean empty moisturizer or cold cream jar or a small canning jar with a lid. That way it won't dry out. I do this with my tubes of hand cream and it's amazing how much is left in them that can't be squeezed out of the uncut tube!
SiouxQ - Absolutely love that rattle bone. If that's like your other art pieces, you really have a gift.
Any ideas on what to do with a fairly large amount (guessing about 4 cups) of leftover cooked bulgur wheat?
Bulgur: you can make all kinds of grain based salads. Taboulleh is a classic one. I often make a salad by adding dried fruits and nuts and a fruity vinaigrette. Or you can throw it into a chicken soup instead of rice. Or you could put some into a whole wheat bread recipe for a little extra texture.
In college, they served bulgur as a breakfast cereal -- add milk, sugar/sweetener, nuts, dried fruits, cinnamon... whatever you would do to oatmeal.
I would also be tempted to make a fried rice type of dish with veggies, little meat, egg, etc. I think it would be great.
I know many libraries/librarians who won't make discards available to the public. Taxpayers often object to throwing away "perfectly good" books, no matter that the books are yellowed, smelly, dusty, outdated, and/or haven't been checked out in years. It's unfortunate. We're so desperate for space that we throw away a ton every year, and probably SOMEONE would want them.
Quote:
Originally Posted by Gardenarian
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!
Yummy, Steve! Lin, DH did chop it in chunks, so that is a tiny bit of an obstacle for most recipes, and I appreciate the tip about the soups.
I read you can use the puree as you would applesauce in baking recipes, as an oil substitute.
I also might see how I can make this beauty: http://thepaleomama.com/2013/11/choc...ucchini-bread/ Isn't that gorgeous?! But it does call for squeezing the water even out of the shredded zucchini, and mine would be a puree, so not sure how well it would work.
Kelli, that zucchini bread recipe you linked looks terrific! I'm guessing thawed zucchini would throw off more water than shredded fresh zucchini and would make the bread a little more homogeneous (think carrot cake with little bits of carrot in it versus applesauce cake).
Kelli:
this is the recipe I use for Zucchini Torte.
5 - 6 cups grated zucchini (if using frozen, make sure you drain the liquid)
1-1/2 cup homemade baking mix (or Bisquick/Jiffy)
2 cups grated cheddar cheese (you can use less cheese, but I love cheese)
1 small onion, grated
4 eggs, beaten
1/2 cup oil
salt, pepper to taste
1 tsp. each basil and parsley
Mix all together and put into a greased 9x13" pan in a 350F oven for 45 minutes. Let set about 10 minutes before cutting. Good hot or cold.
Yum!
BEAUTIFUL!!!!! I Love this and your ingenuity in using junk in your artwork. Inspiring!Quote:
Originally Posted by SiouzQ.
Kelli
Dd has an aversion to a lot of textures in food (especially frozen veggies) and we have found if we
fry/sweat in a little oil before using them in soups/sauces/rice dishes they are much better.
We had bought some frozen mixed veggies that were meant to be used in soups/spaggetti sauce/stews
and we did not like them at all until we did this.
Worth a try
Thank you so much, Joyous_5! I actually sold that piece a couple of weeks ago; I had a hard time mentally letting it go...
Quote:
Originally Posted by Gardenarian
Geo chachers. Geo cachers would use stubs for hides. If you have a group in your area you could drop them off to. Some groups have monthly meetings. You'd have to look up clubs in your areas.
fidgiegirl, both those craft ideas for pencil stubs and DIY book pages are cool....I immediately thought that it might be a fun project to advertise, a free craft workshop being held at the library, to draw people into the library as a "fun" place! And, as for leftover juice: I freeze it in an icecube tray, then drop the juice cubes in a ziplock bag to save for baking.
How 'bout ideas for a can of coconut milk?
Whole coriander seed?
Whole mustard seed?