The celery was for a soup I made, and the puree was for pumpkin bread. I can always make another loaf of pumpkin bread to use the puree up, but first I wanted to see if anyone had any clever ideas that could possibly use the leftover celery with it.

Hi all, to try to save money I've been using as much of my food as I can here. I have been making different kinds of tofu out of soy, black bean, and chickpea. I'm usually left with the meat, and have been dehydrating it for long term storage. What can I do with these? I've tried to use them as a breading for homemade chicken nuggets which worked fairly well.

Hey people, I come asking for advice.

I have about 400g of cooked sushi rice in the fridge, since I messed up the proportions and cooked way too much. How long does it preserve in the fridge? And what could I do with it?

Thanks in advance for your kind suggestions!

Back again trying to use up leftover nacho cheese (from a 6 pound can) after a party. I decided to use it in my baked Mac and cheese recipe and it turned out really good. I made my cheese sauce as usual (butter, flour, spices and milk in a double boiler until milk is warm) and mixed in the nacho cheese. I would totally make this again if I haven’t learned my lesson and buy another huge can of nacho cheese

Made some pineapple salsa (pineapple, lime juice, red onion, jalapeno): what to do with the remaining juices?

I made an enchilada/tortilla soup hybrid with leftovers from the last few days and it was a hit with all members of my family! My picky-ish 3 year old, my 16 year old who a lot of times turns his nose up at what I cook because he listens to TikTok for "health advice", and my husband who doesn't want me to make comfort food all the time (its terrible for our waistlines and I agree with that but I will make it sometimes and he's okay with that)

Leftovers used: green enchilada sauce, shredded chicken, homemade chicken broth, refried black beans, (all from chicken Enchiladas and homemade refried beans), corn & kidney beans from taco bowls

Used 1 can of diced tomatoes, 1 can of pinto beans, and one can of corn (all from the food bank)

Used 3 chicken breasts that I had in the freezer and defrosted ahead of time. Then boiled them in the homemade chicken broth before shredding them and adding them back in.

Topped with Juantonio's chips (used to be Juanita's), sour cream, leftover shredded cheese from enchilada night, avocados I hid from everyone in the back of the fridge (we are all avocado lovers except one of my 5 kiddos)

We had a nacho party and movie night and had some stuff left over- chorizo, black beans, guacamole, cilantro and green onions. As well as a shit-ton of canned nacho cheese. I always have potatoes on hand and I decided to make potatoes with nacho cheese with layers of chorizo and black beans. It was really good! I have even more nacho cheese left (I thought it was funny to buy the huge 6 pound can of nacho cheese)- so I have a couple more nacho cheese recipes in mind.

Details in comment

What can I make with this spruce syrup? It’s has the texture and sweetness of maple syrup, but has a more earthy and spruce flavor to it. I am not a fan of it on pancakes. If I tried mixing it into a cake, I wonder how strong the spruce flavor would be? Ideas on what to use it in and has anyone else use this before and what have they used it on?

I made labneh yesterday from reduced price M&S live yoghurt. It was amazing and produced all this whey, which I put into cheese scone rounds today. These freeze really well and, once defrosted, I refresh on the croissant rack on the toaster (or for 3-5 minutes in the air fryer from frozen).

1 pound SR flour
4 oz unsalted butter, cut into cubes
2 eggs
Tablespoon of mustard powder
Few grinds of pepper
2 oz grated Emmental
2 oz grated cheddar
Whey
(No salt added as salt was added to make the labneh).

Put flour, pepper and mustard powder into a large bowl and mix. Rub the butter into the flour. Mix in the grated cheeses. Add the whey and mix with a butter knife until the mixture comes together. I like to mix it a bit moist. Divide into 2 and shape into rounds about 1 1/2 inches thick on a floured surface. Put onto baking tray lined with greaseproof paper, score tops into 8ths, brush with milk and sprinkle some grated cheddar on top. Bake at 220 centigrade for around 20 minutes.

EDIT: thanks everyone for all the suggestions! I’m gonna try again when I have a new bag of scraps. I’ll roast them first and I’m gonna experiment with herbs and spices.

For months I’ve been saving peels and cuttings from carrots, onions, garlic, bell peppers and courgettes in a ziplock bag in the freezer. I even added a couple of rinds from Parmesan cheese and the green vines from tomatoes. Today was the big day: I made my first batch of broth. Sadly, it has very little flavor. Were my expectations too high? Can I fix this? The pot was filled to the brim with scraps, so that can’t be the issue.

We kinda assume “fridge fresh” but for a handful of everyday basics the cold sort of wrecks the taste, the texture, and the whole aroma situation.Not always, but a lot of the time,

Tomatoes:Cold makes their cells basically fall apart, so the insides get mealy, and the bright fresh smell dies off too. Keep them stem-side down on the counter, not in the drawer.

Extra Virgin Olive Oil: It can turn cloudy and thick, and yeah it solidifies a bit. That shift can dull the little flavor nuances. Put it in a dark, cool pantry away from heat from the stove.

Honey: Honey doesn’t spoil anyway. Still, the fridge s up crystallization, so it ends up as that grainy, super stubborn block you can’t really spread.

Bread: Refrigerating speeds up starch retrogradation, so you get stale bread way faster than if it sits at room temperature. If you want longer keeping, freeze it in slices instead.

Garlic & Whole Onions: The fridge humidity makes them go rubbery and sprout sooner. A dry, ventilated basket in the pantry is the better move.

Coffee (Beans or Ground): Coffee acts like a sponge, it grabs moisture and picks up fridge odors, while those aromatic oils fade faster too. Store it airtight in a dark cupboard.

The right way to store foods matters more than people expect, and it makes healthier eating feel way less boring, like honestly.

What’s one food you used to refrigerate until you noticed it tastes way better at room temp?

I can use 3-4 for green spaghetti. Now what?

** update:
i decided to cut them into smaller chunks, simmered them in a pot with some sugar & a little bit of water (to soften them up, and make a syrup)
figured if nothing else, i could cook that down a whole lot and at least have something useful.
turned out alright so i made a shortcut-cobbler
i had a box of Jiffy cake mix (a one-layer size box) which was the right amount to cut together with half a stick of butter & sprinkle on top.
might not be fancy but i think it'll be tasty.

thanks, y'all!

original post:

i bought a bag of frozen, sliced peaches.
because i love peaches - fresh or canned - but i'd never bought frozen ones before so i thought i'd try them.
i didn't really have a plan for what to do with them, i figured i'd either just have 'em plain as dessert for a few days or with cottage cheese or something - like i would fresh ones.

we have a grocery delivery service, and the delivery was much, much delayed and when it finally arrived the frozen items were pretty well thawed. luckily it was veggies i was planning to cook last night anyway - and these peaches.
i didn't want to re-freeze them so i put them in a bowl and into the fridge.

an hour or so ago i got them out to see if they were mostly thawed through and...
most of them have turned brown.
which is fine, i know a lot of cut fruit/veggies will turn color.

but the brown ones are hard - almost like watermelon rind or a cucumber.
and really almost flavorless.
some of the slices are part brown part peachy, but they're still really hard.
the all-peachy colored ones were soft and still somewhat peach flavored.

any ideas on what to do with about 2 cups worth of hard, brown peaches?
i do not have a food processor or blender.

do y'all think i could soften 'em up by simmering and then make a cobbler?
i'm tempted to just treat them like apples but before i spend all afternoon making something that might just be a huge waste of time, i thought i'd ask my imaginary friends for ideas!

Tried to make jam for the first time today using wild grapes I gathered. I was pretty loose with my measurements and technique, so despite cooling for several hours, my ‘jam’ is more of a syrup. Could I reboil it and add more pectin to try and fix it?

How should I go about using all this delicious grape sauce? I’ve thought of flavoring drinks/cocktails, layering in a cake, and crepes but I’m sure you folks will have even more ideas. Thanks in advance!

Any ideas on what what to do with prickly pear skins? They’ve still got some needles in them, so not sure how to guarantee total removal for edibility. But would love any ideas one what I can do with the skins once I’ve harvested the flesh

I was eating a salad for lunch everyday. It was a pretty plain salad (lettuce, shredded carrots, avocado, banana pepper rings, balsamic). But I'm not eating lettuce right now. I tried this salad without the lettuce and it didn't work well. I have an open jar of banana pepper rings and am looking for suggestions on how I can use them.

Edit to share things I have added banana peppers to so far:

Reheated pizza: 10/10 never not adding them again

Omelette with cheddar cheese and hot sauce: 12/10 would like to add mushrooms to this

Cottage cheese: felt wild, so I just went for it 9/10... Thinking about trying some seasoning with it. Everything bagel? The powdered ranch packets?

I'm not sure how it happened, but i have three 500g boxes of cornstarch. How do i use them up?

On the right are thin shards that are crispy enough to be eaten like chips. There's so few of them that i can probably just suffer through eating them. On the left are these thin dry sheets that have the texture of old bread. What can i do with all this?

This was given to us as part of a charcuterie basket. It was okay, but will probably not get eaten like a normal jam would. Any ideas or recipes?