Knowing these best buttermilk recipes, how to make the best broth, and how (and why) to soak beans will help you feed your family well on a budget.
We’ve all been there. Racking our brains to figure out ways to use up that quart of buttermilk that we bought for just a half cup. If you arm yourself with some fab recipes using buttermilk, you’ll never be trying to use it up; you’ll want to keep it on hand. Here are some of my family’s favorite recipes using buttermilk.
- Buttermilk brined chicken. This is literally our new favorite chicken. I will likely never make a whole chicken any other way again. I found the technique in Salt, Fat, Acid, Heat and share it on this blog post.
- Spinach & bacon quiche. Buttermilk and half and half replace heavy cream in this savory, rich, easy to make breakfast or lunch favorite. We enjoy this every Christmas; find the recipe here.
- Wedge salad with buttermilk blue cheese dressing. Throw a steak on the grill, potatoes in the oven, and this fabulous wedge salad on the plate, and you will be eating like royalty. The recipe is in this postl
- Southern buttermilk pie. I’ve made this yummy pie so many times, I can’t begin to count. Zane loves this, and it is super easy. It is whipped in a blender, and I use refrigerated pie crust. Click here for the recipe.
- Frozen buttermilk ice pops. This recipe is so easy that kids can make it, and the pops are crazy yummy. They are my copycat recipe of the buttermilk Steel City Pops. Get the recipe here.
This best broth made easy.
Who wants to run out of canned broth in the middle of a recipe? Not me! When you are limiting trips to the store, it pays to be well armed in the broth department. My advice is to buy one of each of the following.
- Better Than Bouillon (beef, chicken, and vegetable) is the best broth to have on hand. You use the base to make your own whenever you need it. It is rich and delicious.
- Vegetable discards. Keep celery leaves, leftover spinach leaves, chicken bones, and other “discards” to make your own broth. Add the Better than Bouillon to it, and it will taste homemade.
- Bouillon cubes. I keep a box of chicken and beef bouillon cubes on hand to crumble into water or canned broth to make it richer and more complex.
How (and why) to soak dry beans.
Why to soak dry beans.
- Soaking makes them more tender so that they will cook more quickly.
- Soaking (with salt) brings out more flavor than not soaking in salt.
- Soaked beans make easy, inexpensive and yummy meals (see recipe below).
How to soak dry beans.
- Place beans in a glass bowl. Cover with 3-4 inches of water.
- Add about 1/4-1/3 cup kosher salt to the water.
- Add 2 TB baking soda to the water.
- Let soak at least 12 hours and up to 48 hours.
With soaked beans, you can make this Cajun Red Beans with Sausage or any other recipe using beans.
What is your favorite way to use buttermilk? Do you have a favorite recipe using soaked beans? If so, please share! Now is a great time to share our favorite recipes + tips with one another during this difficult time to shop. As always, thanks so much for stopping by. Blessings to you and yours!!!