| T O P I C R E V I E W |
| Alee |
Posted - Apr 10 2008 : 09:30:07 AM
In keeping with my grocery and meal planning challenges, I have been trying to be as frugal as can be. Today is "Clean out the fridge day" to make sure we are using up our left overs and making sure there isn't something lurking in a corner getting nasty.
Well, I found some carrots with some rather wilted and icky looking tips, and some that had been in a plastic bag for a while that looked far from "peak". Sometime in a past life I would have just tossed these in the trash and said "oh well".
Today I cut the bad spots off, scrubbed them really well in case any mold spores were on them and pulverized them in the blender. The majority of the carrots are going to be made into a fabulous carrot cake (recipe below) and any left over will get frozen for use in my next stew or spaghetti or whatever!
Anyone else eek out the very most from old veggies?
rom www.allrecipes.com
Carrot Cake III
SUBMITTED BY: Tammy Elliott
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
Original recipe yield:
1 - 9x13 inch cake
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 2 Hrs
PHOTO BY: Allrecipes US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
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| 18 L A T E S T R E P L I E S (Newest First) |
| Alee |
Posted - Apr 13 2008 : 3:21:45 PM
Jonni- I think you will love the recipe- I sure do! The cake comes out so moist and yummy!
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
| KYgurlsrbest |
Posted - Apr 13 2008 : 2:58:06 PM
Thanks, Alee...this will make nice use of the organic carrots that are passed their prime in the crisper, and a nice surprise for co-workers tomorrow!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| KYgurlsrbest |
Posted - Apr 13 2008 : 2:44:18 PM
Alright, Alee...got some organic carrots in the crispter that are passed their prime....thinking the cake is a great use for them, and a nice surprise for work tomorrow!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| lisamarie508 |
Posted - Apr 13 2008 : 2:21:29 PM
This is interesting. I had no idea that sour milk or cream could still be used safely. I'm going to remember that. I cut mold off of cheese and make soup or stew out of rubbery, limp or wrinkled veggies. Actually, wrinkled potatoes still make fine mashies or potato salad, too. If they're too far gone, I save them for the garden.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
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| Ronna |
Posted - Apr 12 2008 : 7:03:45 PM
Meg,
You can still use the cream, also can make butter with it if you're so inclined.
I learned many years ago that milk will keep long after the pull date if it's kept cold. I always buy from the back of the shelf, where it's not exposed to the warmer air, keep it cold coming home and don't leave the jug out of the fridge longer than it takes to pour. At least two weeks after expiration, it's still sweet. Many stores do not rotate the cold stuff properly, so helps to check the date on several before choosing which to buy.
Ronna |
| Amie C. |
Posted - Apr 12 2008 : 3:38:00 PM
I use my droopy celery and carrots in soup, too. And I try to cut away the moldy portions on other things when possible. I usually run out of milk between shopping days, so I may never get a chance to try any of the sour milk uses. But I'm shocked to learn that it wouldn't kill me to ingest it.
I read somewhere recently that you can sour milk or cream by adding some vinegar, if you need sour cream or buttermilk and don't have any. Not sure about the proportion though.
|
| sweetproserpina |
Posted - Apr 12 2008 : 1:19:34 PM
Funny you should mention this Alee.
I dug out some very droopy celery out of the fridge the other day and remembered that experiment from school where the celery sucks up the water with food colouring in it. I thought doing that would perk up the celery, so I cut off the bottoms, and stuck them in a glass of water (minus the food colouring!) and whaddya know, the next day the celery was crunchy and fresh! Magic :)
I have some cream in the fridge that's past due, could I use it in biscuits/scones?
"Isn't it splendid to think of all the things there are to find out about? It just makes me feel glad to be alive--it's such an interesting world."
http://theprimroseway.blogspot.com/ |
| Room To Grow |
Posted - Apr 12 2008 : 1:16:35 PM
I got some organic buttermilk last week. It was maked down because the date was going to expire. The date is 4/10/08...today is 4/14/08...What can I do with it? I love buttermilk and I dont want to waste it. Can I make biscuits in the morning?
Deborah
we have moved to our farm...and love it |
| Carrie W |
Posted - Apr 12 2008 : 09:16:02 AM
I've kept sour milk until it had curds in it. I give the container a good shake now ane then to keep the curds broken up, but the sour taste has never been too strong for us. Most milk doesn't last here and we love pancakes and waffles so I use it up within a week or so, but it could go longer.
If you don't have sour milk and want to bake a biscuit or pancakes or some thing, try adding a Tablespoon of white vinegar or lemon juice to a cup of milk and use in the recipe. It has the same effect. But just don't throw that sour milk away!!!
carrie m
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
| La Patite Ferme |
Posted - Apr 11 2008 : 10:26:22 PM
Alee,
In the last Taste of Home magazine there was a recipe for chicken pot pie. I made one with leftover chicken, past prime potatoes and carrots and frozen peas (don't ask how old they were ). Anyway, it turned out great and with all the veggies I added we had enough for lunch the next day. I bet you could do they same thing with leftover bits of beef. It's amazing the ways we can come up with to stretch our food.
BTW - anyone else hear the news story about the worldwide food shortage, rioting over limited supplies, increasing costs and the fact that we can expect this to go on for the next few years? I think the Victory Garden movement just might take off because of it. |
| Alee |
Posted - Apr 11 2008 : 7:15:57 PM
That's interesting. I will try the sour milk trick.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
| mikesgirl |
Posted - Apr 11 2008 : 6:34:00 PM
I do the same thing with sour milk - ususally it gets used up within the week. And Alee - rubber carrots are my specialty. For some reason, I always buy carrots when I'm at the grocery store whether I need them or not - so inevitably we get some rubber ones in the drawer - I ususally use them in soup.
Farmgirl Sister #98
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| Alee |
Posted - Apr 10 2008 : 11:46:41 AM
Carrie- How sour do you let the milk go before you toss it?
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
| catscharm74 |
Posted - Apr 10 2008 : 11:41:39 AM
Carrie- Just make sure you chopped everthing up real small or it will take forever to cook up. The carrots add a nice sweetness and taste (and vitamins!!!)
Cheers,
Heather
FARMGIRL #90 |
| Carrie W |
Posted - Apr 10 2008 : 11:31:59 AM
Yum, those potatoe and carrot hash browns sound yummy...never would have thought of that! I have to try it.
Thanks for the idea.
I just throw my stuff in soups or to my chickens but I am starting a worm farm so I'm sure I will share some moldy oldies with them, too. One thing I never throw out is sour milk...it makes the best biscuits, pancakes, waffles, or anything else that calls for milk and is baked. The sourness makes the dough rise so soft and tasty. That's my favorite "didn't use by the USE BY DATE" goodie.
Carrie
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
| La Patite Ferme |
Posted - Apr 10 2008 : 11:12:48 AM
Soups or stews are where I use some of my past prime veggies, depending on what they are. Soft veggies like cucumber, zucchini and lettuce are usually sent to the chickens. |
| catscharm74 |
Posted - Apr 10 2008 : 10:44:50 AM
I either scrub 'em down and cut the up for things like pot roast or I just roast a whole bunch to serve as a side dish. Great in soups and if I am patient, I cut things like carrots or potatoes into little tiny sliver and fry them up into a potatoe/carrot hash brown. With a little leftover bacon, sausage, kilbosa, whatever and some cheese and gravy.... YUM!!!
Cheers,
Heather
FARMGIRL #90 |
| tribalcime |
Posted - Apr 10 2008 : 09:51:40 AM
I freeze them for soups or juice them up and drink add to breads and cakes. I am thinking of freezing my dandelions this year too. Where i work throws several major parties a year and i always bring home all the leftovers -I just freeze it all.I even froze the radishes and later made soup from them --was unusual but not too bad.
LIfe is a witch ~~~ and then ya fly !! My blogspot .http://tribalwitch.blogspot.com/ |
