A pumperbrickel, if you will.

My first attempt at pumpernickel was... solid. And not in the good way. I am left with a block of pumpernickel that an alligator would struggle to bite through. Any suggestions on what I can do with it? I've thought of breadcrumbs, but idk what I'd do with pumpernickel breadcrumbs

Note: vegetarian

We're getting our first frost tomorrow night, so we just pulled the tomatoes. We have a ton of green grape tomatoes. Normally we'd go fried green tomatoes, but these are tiny, and they'd be more breading than tomato. Sadly, our bigger tomato plants did not do well this summer, but the grape tomatoes thrived.

I was thinking about relish and canning, but almost all of our canning jars are full with crab apple jelly. We do have freezer space. Open to a mix of ideas for things that can be fresh and frozen - it's more than we are going to get through fresh before they go bad.

Thanks!

Hello!!
I made a pan of lasagna yesterday and used no bake noodles for the first time…. I thought I may have made it too saucy so thought cooking it low (300) for 90 mins would help it dry out and not be too saucy… well the exact opposite happened.

Although it tastes good there is just no moisture in the lasagna. What could I do with it to repurpose it into a better meal??

I was thinking cutting it up and making lasagna soup but I’m not too sure. I need something kids friendly as well. Thanks!

Hi all. New to this community and I've already found a lot of great tips. Thanks to everyone who posts! I'm curious how you keep track of what's in your fridge so you use it before it goes bad. I've tried a fridge whiteboard, meal plans in my notes app, and just trying to remember. What's worked for you?

A month ago a friend let me pick some of their scented lemon geranium before it died once frost hit. Many people plant these herbs as mosquito repellants or to mimic the scent of rose (which they smell similar to).

The leaves were sitting in a ziploc in the hot sun and of course they wilted and smelled of sulfur. I assumed the problem was anaerobic decomposition due to the heat and low-pxygen space. I picked a new batch.

But by the time I started processing them a few hours later in a cool house, they were already starting to wilt and smell like rotten eggs again. Even the small amount of leaves I'd placed in a shallow bowl smelled.

I threw out the herbs and went back recently to get more. I thought I'd throw these in a dehydrator right away and let them sit at 100f to avoid problems. They started smelling again.

An online search revealed that the culprit may have been a bacterial infection in the plant. One thing that supports this is that I noticed that while the leaves I picked were clear and green across the stems, a got a couple of stalks near the base of the plant and they were a dark purplish pink. This was a likely sign of infection.

I threw out this batch too and if I manage to get my hands on some rose or lemon scented geranium, I'll know that if they start smelling the whole lot must be tossed. It's too bad because lemon and rose scented geranium makes a really great herbal tea or culinary herb. These geranium or "pelargonium" plants shouldn't be confused with scentless varieties sold as garden ornamentals because the unscented ones aren't edible.

My kid fell in love with canned mandarin oranges... And then immediately fell out when I bought a case.

No one else in our family really likes them plain. Any ideas of what to do with them? Baking, recipes, sauces? I'd love to see them used!

Bottles are normal spice bottles, so not a TON but still way more than my normal cooking would ever use. Any recipes where dried dill stars in large amounts?

I make oatmeal for my kids a few times a week. I tend to make more than we need because sometimes, it is just enough! Anyway, I love this recipe to make muffins with the leftover oatmeal and the kids love them too.

I use oatmeal that already had fruit in it and it works pretty well.

I hope someone else enjoys this recipe!

https://cutelittlecrochetandfamily.com/leftover-oatmeal-cinnamon-muffins-vegan-friendly/

Made a mistake. Bought cottage cheese from Costco (a business center at that, so I think even bigger than normal), but it's Daisy brand. I like their sour cream, so I thought I'd like this, but it's sour in a way I don't like.

It's not spoiled. It's not rotten. It's not moldy. It's just tangy/sour in a meh way. (I live in the Midwest US and usually eat Kemp's brand cottage cheese in case that comparison helps.)

I know cottage cheese is a hot thing right now because everyone is obsessed with protein, but I usually just eat this straight. What can I mix this into to use it up? I have a deep freeze, so anything that freezes well would be great too.

I've already made 16 servings of lasagna (I did 50/50 cottage cheese and a rather sweet ricotta I like).

We went away for a while and had people house sit. These dairy items were left in the fridge. They are unopened. Seems a lot to throw away but unsure As they are quite far past “use by”.

What are your guys thoughts?

Somebody in the house I’m staying at left behind a carton of eggs that expire on the 7th. I did the float test and they are all standing on end, presumably meaning they need to get used soon. I’m not a huge frittata person… what are your most egg heavy recipes? Perhaps freezer friendly recipes as well? Of course I didn’t notice the carton and just bought a dozen at the grocery store today.

It’s not a wide variety, but I just got home from a wedding that was throwing out the leftover deli whatnots and, like the raccoon I am, took as many scraps as I was able. I don’t eat meat (other than fish) so I’m missing that portion, but I have a mix of cheese slices, little pitas and some mixed veggies(mostly broccoli).

There’s plenty of meals I know I can make using them individually or turning them into a big casserole, but wanted to see if anyone had any less conventional ideas so I can try something new. I also have meat alternatives I can use as a substitute if any of the meal ideas traditionally use meat.

they’re my favorite fruit ever but i can only eat so many alone with sea salt 🙁

i had some campfire sauce in a little cup (covered) and i left it out accidently

I made beef broth and have saved the meat bits off the bones. Any ideas to make a meal out of them?

When ever you make soy sauce cured egg yolks you have to use so much to have enough to absorb, but then they release their water into the soy sauce so theres no way you could just reuse it as soy sauce. So I am just wondering if someone has any ideas for using a large volume of this semi soy sauce quickly before what ever organics released from the egg yolk start to decay. I'd also be welcoming to the idea of just dehydrating it into powdered soy sauce salt or something.

This may be niche, so apologies in advance.

Apples are pretty much the only fruit I'll eat, but they're no longer exactly affordable where I am. So when I get them, they're in a 5lb bag that's on sale. The compromise with bagged apples is that their condition varies from perfectly fine to outright iffy. My current mitigation is to make the whole bag into apple sauce. And while some people keep the peels on their apples to make sauce, I am not one of them.

So, I end up with the peels from 5lbs of apples to use up. I most often make a cooked paste with dates that I then use to sweeten breakfast cookies, but this week was different in two ways. First is that I already have a supply of date paste in the freezer, meaning I don't need more right now, and that I have no dates left in the house. The second is that I grabbed a clearance-priced bag of dried figs at the shop that could substitute the dates, making a kind of fig jam.

The result is that I have 1.5 pints of delicious fig jam for the price of a discount bag of figs, and kept from having to throw away the apple peels. Here's how I did it.

Fig Jam With Apple Peels

peels from 5 lbs of apples (250-300g)

1 lb dried figs, hard stems removed

1/2 C water

Put everything in an Instant Pot. Set to pressure cook on high pressure for 5 minutes, and allow pressure to release naturally. Blend smooth with an immersion blender. Contain and refrigerate. Should be good for a month or so.

This could also be done on the stovetop, but that would take some experimentation. If anyone wants to undertake that project, be my guest.

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