Ask MetaFilter questions tagged with cooking and recipes

Breakfast: My best friend. My worst enemy.

Vorteks — Mon, 28 Dec 2009 10:31:35 -0800

What low-GI, high-protein, portable food can I cook on Sunday night and then reheat for breakfast Mon-Fri? To improve my health and diet, I need to be better about eating a good breakfast regularly. Lots of diet/exercise books and blogs recommend things like steel-cut oats, scrambled eggs, etc. The problem is... I hate getting up early, and will basically not do anything that adds any time to my morning routine, even 5 minutes. Even finding the time to eat a bowl of cheerios is difficult because I invariably wait until the last second that I could possibly get up and still get to work on time, then leap out of bed, get ready as fast as I can, and run out the door.

So, to combat this, what I thought would be nice is to create something ahead of time (the night before, or ideally Sunday night for the whole week), then refrigerate and brown-bag it. That way I could get up, grab my brown bag from the fridge as I run out the door, and then reheat (or whatever) the food at work and eat at my desk. I feel that if I could do this, I would be able to stick to a good breakfast routine.

So, finally getting to the point, what can I make ahead of time to eat for breakfast each day? I'm looking for recipes with step-by-step instructions. The ideal recipe will have the following traits:

Can be made at least 1 day, and ideally up to 5 days in advance
Can be prepared in roughly an hour or less
Involves no additional preparation on the day that it's eaten (other than microwaving or other simple things that can be done in an office)
Has a low glycemic index (GI)
Has at least 20% calories from protein (roughly 5g of protein per 100 calories)
Doesn't taste awful
Contains no artificial sweeteners

Does anyone have a good recipe that meets these criteria? I'm hoping to get at least 3-4 so I can make them in a weekly rotation. I have no food allergies, and I enjoy a wide variety of flavors. Other breakfast habit tips are also appreciated. Thanks in advance.

Anyone have some vegetarian Tagine recipes?

mizike — Mon, 21 Dec 2009 13:24:29 -0800

Hi all; so my parents bought be a nice le creuset tagine for xmas, but I'm not quite sure what to use it for as a vegetarian. I'm sure I could make something like ratatouille but I'd really like to try some recipes that are specifically meant for a tagine and am getting the impression that lamb and chicken are going to feature prominantly in most of the recipes I find online. To that end, can anyone recommend some vegetarian tagine cookbooks?

Recommend a cookbook that features recipes with many different grains and legumes.

gregb1007 — Sun, 20 Dec 2009 08:04:07 -0800

Recommend a cookbook that features recipes with many different grains and legumes. I am looking for a cookbook whose recipes make use of many different grains beyond rice, legumes, and vegetables as well. (Reason: When I buy a grain, I want specific recipes for it instead of referring to rice recipes and using it as a substitute.)

However, to clarify, it doesn't have to be vegetarian since I am not looking to exclude meat from my recipes. But it would be great if the cookbook did have a vegetarian slant to it, focusing more on legumes than on meats. (Example: I'd prefer a recipe that calls for chickpeas rather than for chicken.)

VegetarianFilter: Give me your best veg taco recipes and tips!

pghjezebel — Sat, 19 Dec 2009 10:31:40 -0800

VegetarianFilter: Give me your best veg taco recipes and tips! I've been a vegetarian for several years now and then one thing I really miss? A good taco.

I've tried meat substitutes (boca crumbles) and find the texture rather gross. They always have a gristle taste/feel to them.

I've seen recipes for lentil style tacos - but my lentils always turn out hard. What about tofu?

What else can I try? Open to any and all recipes, suggestions and tips!

All I want for Christmas is...two butt cheeks

bilabial — Thu, 17 Dec 2009 21:01:56 -0800

Ravenously hungry in the middle of the night, lazy, and bored with my known options. Also: eating plenty in the daylight. Bonus round: I'm poor. I've been adding some physical activity to my life. 10 - 20 minutes of bike riding, 2-4 days a week. I got the brilliant idea that building some upper body strength would improve my confidence, so I went to a rock climbing gym. Which I love. I'll be going back (the confidence? I brought some of it home from the gym! It doesn't even smell bad!).

But. I'm already to small for the regular adult harness. I eat nearly all day long - nuts, fruit, cheese ravioli, ice cream when it's BOGO at Publix. I try to drink juice instead of water (again, I stock up at sales) and I just started making alcoholic drinks with I syrup, limes, and seltzer.

Oatmeal with whole milk for breakfast. Eggs. Plenty of bacon (on sale a lot! I have 2 packs in the freezer!), fruit, and fresh veggies in my diet.

I carry candy bars everywhere when if remember to look for them cheap - bags of Baby Ruth bars were on sale last week.

I live alone, so buying bread is not cost effective, especially as even when toasted, previously frozen bread is...ick.
Protein shakes are expensive, the stuff made with powder requires lots of willpower (to be less polite, that shit is nasty) and I really think eating is fun. I don't want my unconceived children to ever see me choking down something I clearly don't enjoy.
Help me improve my lifestyle, not just find a quick fix. Exercise depletes my calories quickly. Before I added the climbing 2 days ago I was down 10 pounds below my comfort level. If I can't stem this tide, I'll have to quit climbing. (also, I got a package deal with a harness that's too big. If I keep going with this I need to sell it and buy one that fits, but I'm not investing until Im pretty sure I can sustain it.)

Metafilter, fatten me up. Delicious beans and rice recipes that feature
lard? Yes please. Websites for reaaly good grocery coupons on junk food I can eat at home? (I like doritoes, and ice cream, but sadly I often prefer more natural choices. Butter is natural though...) I'd like things I can prepare ahead, that might freeze well (or not), some things that require little prep - adding calories to a hot dog? I'm game.

My bloodwork is good, you are not my doctor, and I am not asking for medical advice.i

Substitutes for ginger

srrh — Thu, 17 Dec 2009 08:11:54 -0800

What can I substitute for ground ginger in a peanut sauce recipe? I plan on making peanut sauce tonight, using a recipe that I've used a thousand times before, but I forgot to pick up ginger. Here is the recipe I usually use:

2/3 cups peanut butter
3/4 cups water
3-4 Tbsp. soy sauce
2 Tbsp.lemon juice
1 scallion, coarsely chopped
1 Tbsp. sweetener
1/2 tsp. ground ginger
1/3 tsp. chili powder

What can I use to substitute for the ginger? I read online that I might be able to use a combination of paprika and nutmeg. Does this seem at all feasible? What ideas do you have?

Vegan recipes without modern or Asian ingredients?

archagon — Sat, 12 Dec 2009 13:28:01 -0800

Where can I find vegan recipes, especially for baked goods, that don't use modern ingredients like margarine and egg replacer, or Asian ingredients like soy milk and tofu?

The most insane Turkey recipe ever.

melorama — Tue, 24 Nov 2009 22:36:42 -0800

I'm searching for an completely insane recipe for a "blackened" roasted turkey that David Rosengarten prepared on his old Food Network show, "Taste". Back in the early to mid 90s (when the Food Network had programs that were actually worth watching), the loveably snooty David Rosengarten had an awesome show called "Taste", where he would discuss one selected food item in excruciating and fascinating detail every week.

One one show, he demonstrated how to make a crazy Roasted Turkey recipe which required 30 or 40 steps to prepare. The culmination of the recipe, as I recall, was covering the whole bird with some sort of substance that caused the outer crust of the turkey to turn completely black.

The only other detail I remember is that the premise of the show was that the recipe was published by a newspaper or magazine writer many, many years ago, and that the pure insanity of the recipe had become an near urban legend that David Rosengarten sought to actually try out for himself to see if it was for real.

What's the name of this Turkey dish? (and an extra gold star if you can tell me where I can watch old episodes of "Taste" online)

How do you solve a problem like syrah? (-grenache blend)?

fontophilic — Thu, 19 Nov 2009 07:18:32 -0800

What can I cook with a whole bottle of red wine? My dad bought me a bottle of red wine, that wasn't exactly what I like to drink, (not bad, just not my preference). I've got the whole bottle minus a few sips to cook with today. I'm getting stumped because I don't often cook with expensive ingredients and a recipe that lists "1 bottle of red wine" would normally be quickly passed over. I have braised beef and caramelized onions in red wine before and it was great, but I'd be interested in something different this time.

I'd say I'm fairly experienced in the kitchen. I can run to the store for anything, and have a few hours to cook. I've got just about every kitchen gadget imaginable minus crock-pot and food processor, but I do have a blender. Bonus points if your recipe includes parsnips, fresh basil, turkey drumsticks, or thai-asian condiments, all of which are in my fridge right now. Meat and non-meat recipes are welcome. Also, it does not need to be a main dish, it just needs to use up this wine. (sauces? marinades? dessert?)

Notes about the wine:

It was much lighter and less complex than the wine (malbec, cabernet sauvignon, pinot noir), that I usually enjoy drinking. The bottle I've got is a grenache-syrah blend. I'd say it has almost no forward notes, a berry middle, and a light finish, with almost no tannins. If dry was a 0, and sweet was a 10, this would be a 6. It wasn't particularly expensive.

Help me cook hivemind!

Help me find simple recipes for discussion evenings

modernhypatia — Wed, 18 Nov 2009 10:43:46 -0800

On a regular basis, I'm going to be having informal discussion evenings in my home, with two to four people at each one. They (and I) need to eat dinner, but the focus of the evening isn't the food. I'm looking for food ideas that meet a number of criteria, and trying to figure out more variety. I'll be providing the main dish (we potluck for some things, but not these discussions), and want to keep costs fairly low. People may well bring supplemental food (cheese and crackers, salad, desert, etc.) but will often be coming directly from work (so limited in what things they can easily bring along.)

These discussion evenings are basically religious education discussions, which I will be leading, so I want the food to be something that needs very little attention (and that will be ready to eat within 10 minutes of people arriving and settling down, so we don't need to disrupt the flow of the discussion.) People are usually on time, but traffic or other events can sometimes mean people run 10-15 minutes late, so dishes should be able to accommodate that.

Stuff that's worked so far:
- Soup + bread + interesting cheese
- Homemade pizza (if I get home early enough to let the dough come up to room temp.)
- Hot weather food plates (hummus, vegetables, baba ganoush, salads, etc.)
- Chicken wild rice stew (made in advance, reheated)

Me:
- Work full time, and would get home about 1-2 hours before the other folks show up. (School librarian: my day starts early.)
- However, work is a long day for me, and I'm not up for more than about 10-15 minute of food prep once I get home. (I need a break, plus usually need to do a little last minute tidying/moving of furniture, etc.)
- Live by myself (with a cat), and normally eat my main meal of the day at work (we have a great cafeteria): my meal habits are geared around that.
- I enjoy cooking, bake my own bread most of the time, etc. but prefer to do it in long batches on the weekend. (That said, long food preps like stew that can be reheated later in the week are great).
- Reasonable cooking skills, but nothing fancy.
- I do most of my food shopping at Trader Joe's and the local co-op or farmer's market, but also have a mainstream grocery (Rainbow and Cub) nearby.

My kitchen (in a 400 square foot house: space is limited):
- Gas stove/oven
- Smallish fridge/freezer (i.e. not tons of extra storage space after storing my own food that needs this space.)
- No microwave (and nowhere to put one that's accessible or safe for me to use.)
- Willing to consider a crockpot if I can figure out enough things I'd use it for.
- Avoid one-use-only tools, but do have a reasonable range of kitchen pots and pans, mixing bowls, storage, etc.
- Leftovers should be things I can either get through myself in a reasonable amount of time, or that can be easily frozen.

Other food notes
- Strong preference for avoiding highly processed foods. Recipes that involve 'add a can of cream of whatever soup', or 'pour in X amount of processed food' are things I want to avoid.
- I'd like to have a range of seasonally appropriate foods, though this isn't totally mandatory.
- I'd like to avoid protein heavy meals ("take 6 chicken breasts and X..."), I prefer sustainably raised animal protein when I buy it, and regularly feeding multiple people lots of that would be a big dent in my food budget.
- I don't do well with peppers; very mild chili would be fine, but not heavily spicy foods that rely on them.
- We are not currently dealing with significant food limits (allergies, sensitivities, vegetarians, diabetic, gluten free, etc.) but it's quite possible that'll be true some time in the future, and I'd like to have options that adjust for it.

My hopes:
What I really hope is that somewhere out there, there's a blog or six talking about exactly this, with lots of great recipes and ideas. Cookbooks that do the same would be great too. But I'll also cheerfully take links to specific recipes, or even ideas of what to look for. I've done a number of searches, but don't seem to be finding good ways to focus the specific stuff I want.

Thank you!

Help me make my life a little more chili

toomuchpete — Mon, 16 Nov 2009 15:49:27 -0800

I've decided that it is time for me to learn how to make chili and I'm looking for some pointers and resources on advanced chili theory. More composition and less paint-by-numbers, please. It is my firm belief that, as a red-blooded American man, one of my unspoken duties is to be able to make a mean pot of chili. And, further, because I do not have a family recipe to adopt, I believe that it is also my duty to develop one to pass on to any eventual TooMuchChildrens. *

It goes without saying that this process will likely not be quick, and will involve lots and lots of trial (and maybe even some error), but that's half of the fun. Trying 100 different recipes from other people and trying to pick the one I like best seems . . . boring (but probably just as tasty).

So I'm looking for resources that help me understand what really makes chili chili. Recipes are okay, I suppose, but I'm looking for more in the way of "theory". Less 1 lb of this, 1 Tbsp of that, more about balancing flavors, interesting ideas to try, and so on. Tips, hints, dire warnings.

I'm also open to general cooking resources in this same vein that could be applied.

I am not afraid of anything in my kitchen (except, maybe, the tupperware container in the back of the fridge) and I'm generally pretty experimental there, so this sort of thing is not entirely foreign to me, but I'd like a little direction and inspiration before I start throwing things in a pot.

So, hope me hive-mind: I'm looking for anything. Books. Websites. One-off tips. TV shows. Documentaries. 1-900 chili tip lines. Whatever.

And I suppose if you really, really must, your favoritest chili recipe or recipe book.

* - I am not interested in suggestions that this is not the case.

A bird in the Tuthahn

CharlesV42 — Mon, 16 Nov 2009 12:19:30 -0800

What are some good alternatives to turkey for a thanksgiving main dish? My parents are coming up for my first hosted thanksgiving and I am looking for options of dishes to make instead of a turkey. I'm not a vegetarian, I just don't really like turkey enough to buy a giant bird and be forced to plow through the leftovers resulting. My ideal dish would be:

- Large and impressive
- Not super complicated
- Delicious
- Somewhat hearth-y and home-y
- Not super-big on fowl

Possibilities I've been banding around:

- Fresh ham, brined and glazed
- Crown roast of pork
- Beef wellington
- Sausage stuffed lamb belly

Has anyone had any success with an impressive non-turkey centerpiece? Or should I just give in and order one? Can I have thanksgiving without a big ole bird?

Thanksgiving for two?

anthropomorphic — Mon, 16 Nov 2009 10:29:25 -0800

My significant other will be abroad for Thanksgiving & our anniversary. What recipes can I make to celebrate belated Thanksgiviversary for two? Thanksgiving and our anniversary are on the same day and he'll be overseas during that time. I'd like to make a moderately sized dinner for him (think up to four courses?) but don't know how to go about it. I've never made Thanksgiving dinner before. Also since this will be after Thanksgiving proper, what sort of ingredients should I buy now that might not be as available in the week or two after Thanksgiving?

I grew up in a family of just three. My parents (immigrants) always felt a turkey was too big for us so we just made chicken. Should I just make and freeze a bigass turkey? I'd prefer the venture not to take all day as we both have finals around the corner. Are there teeny turkeys I can buy? What else should I make for it besides stuffing? Cranberry relish recipes not needed because I'm obsessed with that terrible/awesome can-shaped Ocean Spray jelly stuff. We're both not big dessert eaters either, so I'd prefer the recipes be geared toward the savory and of course, sized for two. And there's no such thing as traditional anniversary food, right?

Help!

recipes for a non-vegetable/fruit eater

Busy Old Fool — Tue, 03 Nov 2009 06:30:20 -0800

Friends are coming to dinner and I'm relishing the challenge of finding a recipe that will satisfy the picky eater who doesn't like any vegetables. Can you help? I'm not vegetarian, but I love vegetables and, when cooking for myself, frequently go weeks without meat.

However, among the friends who will be coming to dinner soon is one who detests vegetables and legumes of any sort. If they're minced up and unrecognizable (like onions in a sauce), it's OK. He likes meat, cheese, bread, potatoes, rice, pasta.

I have a mental block, because almost everything I can think of has some sort of vegetable component. Bobotie, curry, Thai dishes, moussaka... I'm sure there are loads of things that will suit him without just defaulting to meat with veg on the side which he can't have. (That's what has been served at other dinners he's attended and I'd like to do something a bit different.)

Any ideas?

Vegetarian cookbook recommendations sought!

Phire — Tue, 27 Oct 2009 22:22:19 -0800

Give me your favourite vegetarian cookbook that has illustrations of simple but delicious meals, and offers the nutritional information for each meal. I'm starting to cook by recipe, rather than throwing anything I have in the kitchen into a pot and improvising. At the same time, I'm trying to decrease on the amount of meat I have on my diet. Though there are lots of awesome websites with an abundance of information on cooking veggies, I find the wealth of information makes it hard to find one starting point. So I'm asking for your recommendations for a vegetarian cookbook with the following criteria:

Simple meals: I really like the concept of the Vegetarian 5-Ingredient Gourment, which restricts each meal to 5 ingredients or less. I'm not terribly fussy about an absolute limitation on number of ingredients, but simple to make would be good - I'm pretty pressed for time. Michael Smith's Best of Chef at Home is a good standard for how simple I'd like the instructions and prep to be.

Nutritional information: Rather than laboriously looking up every ingredient online myself and then calculating the portions, I would prefer if the book listed these for me. This is totally essential.

Illustrations: These are more or less optional, but pretty pictures totally motivate me to cook.

Optional: This is totally nitpicky, but if that book only focused on cooking actual meals rather than desserts/drinks, that'd be great, too. I drink water and eat fruit, and having a book that spends 1/5 of its real estate on smoothies and cakes that I won't be making seems like a bit of a waste.

Does my dream cookbook exist? Thanks in advance for any help!

Momma always told me food tastes better when someone else makes it...

coppermoss — Tue, 27 Oct 2009 17:25:46 -0800

Help me get my head straight about cooking! It's not that I don't like it, per se... I'm not exactly wild about it, though. I have a very few recipes I'm comfortable making, because I know they're going to turn out well. These include spaghetti sauce (for real, not from a jar), macaroni and cheese (again, for real, not from a box), salade nicoise, roast chicken, bean burritos, pasta carbonara, and risotto. I don't like trying new recipes because I don't know if they're going to be good, and it seems like a waste to spend all that time cooking only to discover that your efforts have been in vain. I'm afraid to cook without a recipe, because I totally lack creativity when it comes to food. I don't know what tastes go well together, for example.

My roommate is a total foodie, and he does most to all of our cooking. On nights that I cook, he usually comes up with the meal plan. Most days, he'll ask me what I want for dinner, and I can't even begin to think of anything.

In the next couple of years, I'm planning on moving in with my boyfriend, who also likes to cook but isn't as fond of it as my current roommate is. I want to expand my repertoire and boost my cooking confidence by the time we move in together, so the labor is more equally divided. (Yes, I know I'm thinking about this waaaay far in advance, but it's also not the sort of thing that resolves itself overnight, is it?)

How do I become more creative in the kitchen? Since I think a large part of my mental block about cooking is a confidence issue ("But what if it's gross?"), how do I become more confident about cooking? For you people who know by 2 PM what you want to eat in 6 or 7 hours, how do you know? What's the thought process that accompanies that realization? Most of all, how do I get over this enormous reluctance to cook anything more complicated than a fried egg for dinner?

Thanks, guys.

I like sugar and spice, but which ones are nice?

filthy light thief — Tue, 29 Sep 2009 12:10:31 -0800

I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways? There are some good dish-specific spice posts from the past, but it seems most folks have some understanding of what the spices will do to the dish. I am mostly clueless, relying on recipes without understanding what each ingredient adds to the end product, and as such, I am hesitant to toss in a pinch of this and that and see what happens. To date, I usually use salt, pepper, plus onion and garlic powder. I'd love to make my own spice blends instead of relying on store-bought mixes. Thanks!

Bali Ha'i

netbros — Fri, 18 Sep 2009 17:27:21 -0800

Every time I go to a Polynesian restaurant [all too rarely] I love the food. Please help me prepare some of these dishes at home. Unfortunately where I live now there aren't any Polynesian restaurants. So, if I want to enjoy these fabulous tastes and flavors I will have to do it myself. Please share your favorite Polynesian recipes with me, or recommend good Polynesian cookbooks. Thank you in advance. My palate will love you.

Wok stir-fry cooking: best resources for instuctional cooking videos?

Ligament — Fri, 18 Sep 2009 15:14:29 -0800

Wok stir-fry cooking: best resources for instuctional cooking videos? Hi All,

I recently purchased a very high end cast iron wok, and a very high output outdoor wok stove (165k BTUs). Now that I have the equipment to do true high temperature wok cooking, I'm looking for online cooking videos for some great authentic recipes. I'm interested in any type of cuisine that uses a Wok as a main cooking vessel. I'm also interested in videos that try to instruct on authentic recipes as opposed to easy or watered-down for the American palette recipes.

Links, please! thanks!

Help me cook some delicious pre-Columbian food!

definitely not a hipster. — Thu, 10 Sep 2009 21:26:30 -0800

Help me cook some delicious pre-Columbian food! Hello Hivemind. I was recently invited to a lecture on the food and diet of early civilizations. The guests were asked to bring a dish (either a entree, side dish, or a dessert) for those in attendance to share. However, there was a catch.

The dishes that we bring have to be pre-Columbian. For all intensive purposes, it's 1491 in my kitchen. No Columbian Exchange means no tomatoes in Italian food, etc. I'd really like to make a dessert, and an entree (or a substantial side dish). Anyone have any awesome, ancient recipes?

(I'm reasonably proficient in the kitchen and have quite a few resources for ingredients in the area, fyi.)

What to do with the skin of five apples

pazazygeek — Mon, 07 Sep 2009 13:56:03 -0800

I've peeled five apples for an apple pie, and now I'm wondering if there's anything I can use these apple skins for. I can't find any recipes (my searches keep finding me a lot about media skins for Quicktime, though, amusingly enough).

What do you do with your apple skins, besides throw 'em out?

Tasty Recipes

nam3d — Fri, 04 Sep 2009 05:25:54 -0800

Where can I find tasty recipes online? (intermediate cook)

Demi-glaced and confused

jacob — Thu, 03 Sep 2009 05:06:56 -0800

What should I make with demi-glace? I made 8 or 10 quarts of veal stock on Tuesday, and yesterday I slowly cooked it down to about 2 cups of demi-glace. (No, I didn't go all the way with blending it with sauce espagnole.)

What should I do with it now? I know of a few sauces to make, mainly involving the glace with browned mushrooms and shallots, and a splash of wine. Are there any unusual or interesting recipes involving demi-glace I should try?

The Swedish chef strikes again...

WidgetAlley — Wed, 02 Sep 2009 05:58:55 -0800

What can I cook with delicious Swedish glögg? I am looking for something that is really going to bring out and enhance the awesome flavor. For those of you who might not be fortunate enough to have this lovely treat available, glögg is a mixture of red wine and brandy or vodka (and sometimes fruit juice), boiled up with raisins and almonds and cloves and cardamom and sugar. Think a mildly sweet but also just slightly dry, heavily spiced, fruity red wine with that extra dark kick from the liquor.

I have a bottle of lättglögg (non-alcoholic glögg) that I have greatly been enjoying, but I can't stop thinking about how wonderful it would be to cook something with it! What can I make, either savory or sweet, that would be just dynamite with the addition of glögg?

There are a few restrictions:
- It needs to be fairly simple, as I am a student and my kitchen is not terribly well equipped.
- Please, no super-exotic or expensive ingredients.
- The ingredients need to be available in Sweden (don't worry too much, I can get almost everything here, but no salsa, peanut butter, marshmallows or other really American-y foods.)

My tastebuds thank you!

The burning, it burns.

Mitheral — Tue, 25 Aug 2009 19:00:24 -0800

My Thai Dragon Chili pepper plant is huge with I'm estimating at least a hundred peppers. Please recommend culinary uses for these peppers. This is my first year growing hot peppers and the bounty is starting to look a bit overwhelming compared to what I'm used to with bell peppers. There have got to be well over a hundred Thai Dragon peppers (75K-100K scoville units) on my plant. I'll be getting a similar harvest off my Kung Pao (at a slightly more reasonable 6-12K scoville units). Once I've used a few for chili I'm going to have a good size bucket left over.

I like things a little warm (say a three on Earl's chili rating for their old Kung Pao Chicken dish for those who that means anything).

Any suggestions for uses in cooking or even better specific recipes would be great. Especially if they include tomatoes, runner beans or rutabagas.