Use it up! Don't throw it in the bin!

zippychick

se999 wrote: »

I'd saute the broccoli, bacon and onions in butter (add some other vege's too if you like). Then put in a greased oven proof dish. Add an egg/milk mix (you can add cheese if you like, if you don't add the cheese sprinkle some dried mixed herbs on the top). An oven bake, it makes either the equiv of a pastry less quiche, or a frittatta.

It's nice with baked beans or a salad or nice vege's.

Nice, my thoughts more or less plus some pasta and cheese sauce

Nicifer_noonoo

Was in the middle of cooking a bolognese sauce, fried my veg and was confronted by the most horrific smell when I opened the mince...definately off What can I do with the veg I've cooked? It's a shame to waste it.

Thanks in advance for your responses.

HelpingHand

I think I would just carry on and make a meatless sauce to go with your pasta. Chuck in a few other veg to bulk it out, if you have any to spare.

CCP

Add tinned tomatoes and some herbs and simmer until thick, then make some dips in the top and crack an egg into each one - put the lid back on and cook until the white's firm and the yolk's still runny for dipping bread in. I've always referred to this as Basque Eggs - I don't know why - and it's lovely (and what I had for dinner last night, which is probably why it was the first thing I thought of).

Or just cool it down and stick it in the freezer for next time you make bolognese.

short_bird

Off the top of me 'ed...

Basis of a Spanish Omelette? Do you have any cooked spuds to add to the frying pan?

Add tomatoes anyway and use it as is for a tomato sauce on pasta? Or add kidney beans and chilli... can still serve with pasta.

If you have any red lentils, they can be part cooked than added with tomatoes to finish cooking... can be a bit windy though!:D

Any Quorn in the house? can still make a bolognese!

lizbob

CCP wrote: »

Add tinned tomatoes and some herbs and simmer until thick, then make some dips in the top and crack an egg into each one - put the lid back on and cook until the white's firm and the yolk's still runny for dipping bread in. I've always referred to this as Basque Eggs - I don't know why - and it's lovely (and what I had for dinner last night, which is probably why it was the first thing I thought of).

Or just cool it down and stick it in the freezer for next time you make bolognese.

you call it that because it's correct! i used to live in the basque region and this dish is called "piperade" i no longer eat eggs but this is delicious with some chickpeas tossed in as well!

Bennifred

How about using as a stuffing for baked potatoes? Bake the spuds, halve, scrape out the potato flesh and mash it, mix in the cooked veg and pile back into the skins. Top with a bit of grated cheese and bake again until golden.

Nicifer_noonoo

Thanks for all your suggestions, the panic has subsided and I'm about to head back into the kitchen to be overcome with inspiration, heh.

jefflightfoot

make some nice cheese toasties with some added flavour from these bits, plus tomato if you have any!

CCP

lizbob wrote: »

you call it that because it's correct! i used to live in the basque region and this dish is called "piperade" i no longer eat eggs but this is delicious with some chickpeas tossed in as well!

Really? For once there is a reason, then!

I love the idea of adding chickpeas - I'll try that next time, I think.