As someone who regularly uses multiple utensils (and yes, even my fingers) to make sure that I am scraping up every last lick of Nutella, I can tell you that getting to the bottom of certain condiment containers isn't pretty. But wasting our favourite PB or even a drop of Sriracha just isn't an option. So, instead of going to town on jars and squeeze bottles with spoons, forks, and knives to get out enough for a recipe, we're taking our eats to the container itself. With a few simple recipes, you'll be able to use up every last drop, and save yourself some dirty dishes to boot.
Ahead, find six hacks for using up the rest of your condiments. You'll never be tormented by an almost empty jar again — you may even look forward to them.
When you're scraping at the bottom of the PB jar...
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Make an easy noodle salad!
Get the recipe, ahead.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Warm Sesame Noodles In Peanut Butter Sauce
Serves 1
Ingredients
That last tablespoon or so of smooth or crunchy peanut butter still stuck in the jar (Use at least a 15-ounce peanut butter jar so that all of the ingredients fit.)
1 (4-ounce) package udon, ramen, or buckwheat noodles
1/2 tsp soy sauce
1/2 tsp rice wine vinegar
2 tbsp hot water
1 squirt Sriracha, optional
1 small green onion, thinly sliced (about 1 tbsp)
2 tbsp chopped red bell pepper
1/4 tsp sesame seeds
1 tbsp shredded carrots, optional
Instructions
1. Boil the noodles according to package directions. While they are cooking, measure the soy sauce, rice vinegar, hot water, and Sriracha (optional) directly into the almost empty jar of peanut butter.
2. Stir to combine. Drain but do not rinse the noodles. Spoon the noodles into the jar and top with the green onion, red pepper and sesame seeds.
3. Put the lid on the jar and shake vigorously until well combined. Remove the lid, and enjoy!
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
When squeezing out the last of the honey feels like an impossible feat...
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Make a honey bear cocktail!
Get the recipe, ahead.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Boozy Honey Bear Raspberry Lemonade
Serves 1
Ingredients
That last bit of honey stuck inside the honey bear, about 1 tsp
Juiced of 1/2 lemon (about 1 tbsp)
2-3 raspberries
1 1/2 - 2 oz vodka
Water
Instructions
1. Put the berries, lemon juice, and vodka in a measuring cup and either muddle or smash with the back of a spoon to combine.
2. Remove the lid from the honey bear — you might have to run it under hot water first if it’s really stuck on there. Use the measuring cup to pour the vodka mixture into the honey bear. Top with water to fill.
3. Put the lid back on and shake vigorously. Refrigerate until well chilled. To serve, unhinge the lid and poke a straw into the hole.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
When you really don't want to resort to using your finger to fish out the mustard...
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Make a chickpea salad!
Get the recipe, ahead.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Parmesan & Basil Chickpeas In Lemon Dijon Sauce
Serves 1
Ingredients
That last tsp or so of Dijon mustard left at the bottom of the jar
1 tbsp good quality olive oil
1 lemon, juiced (about 2 tbsp)
1/8 tsp salt, or to taste
1 (15-ounce) can chickpeas, drained and rinsed
2 tbsp chopped basil
2 tbsp grated Parmesan cheese
Instructions
1. Toss the chopped basil and sun-dried tomatoes (if using) in with the chickpeas and stir to combine, then spoon as much of the mixture as you can fit into the almost empty jar of mustard, leaving about a half-inch at the top.
2. Pour in the olive oil, lemon juice, salt, and Parmesan cheese.
3. Put the lid on the jar and shake to combine. Remove lid and enjoy!
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
When there's no way you're going to waste even a smear of Nutella...
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Make a sundae!
Get the recipe, ahead.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Nutella Jar Sundaes
Serves 1
Ingredients
Whatever is left at the bottom of your 13-oz Nutella jar (1-2 tbsp would be good)
1-2 scoops of your favorite ice cream
Whipped cream
Sprinkles
Maraschino cherries
Instructions
1. Scoop ice cream into the Nutella jar. A 13-ounce or larger jar works best.
2. Top with generous amounts of whipped cream, sprinkles, and of course a cherry.
3. Use a long spoon to get to the bottom of the jar and get as much Nutella as you can in every bite.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
When there's pretty much only air left in your hot sauce...
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Make a fiery Bloody Mary!
Get the recipe, ahead.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Sriracha Bloody Mary
Serves 1
Ingredients
1 can Bloody Mary mix
1-2 shots vodka (depending on how strong you like it!)
1-2 stalks celery
Pitted black olives or pimento-stuffed olives, for serving
Lemon wedge, for serving,
Salt for serving
Instructions
Fill your almost all the way used up bottle of Sriracha 3/4 of the way with Bloody Mary mix. Add vodka. Put the cap back on and shake vigorously. Garnish with celery, olives, and lemon.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
When your knife starts making horrible scraping noises against your glass jam container...
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Make a microwavable mug jar cake!
Get the recipe, ahead.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.
Berry Jam Microwave Mug Cake
Serves 1
Ingredients
1 almost-empty glass jar of berry jam (do NOT use a plastic jam jar), preserves, or spreadable fruit; about 3 tbsp remaining
1 tbsp melted butter
2 tbsp milk, any variety: almond, cashew, soy, cow’s, etc.
1 large egg
1/2 tsp pure vanilla extract
1 tbsp sugar
6 tbsp self-rising flour
Whipped cream, sprinkles, and fresh berries for garnish, optional
Instructions
1. Pour the melted butter, milk, egg, and vanilla into the jar and whisk with a fork.
2. Add in the flour, and stir until smooth.
3. Microwave for 1 1/2 to 2 1/2 minutes, until risen and firm. All microwaves cook differently, so keep a close eye on your cake.
4. Top with whipped cream and berries, optional.
Photographs by Ted Cavanaugh; Food styling by Brett Kurzweil for Art Department; Prop styling by Chloe Daley.Like what you see? How about some more R29 goodness, right here?
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