Loading ...We always check the reduced shelf when we visit the grocery store, mostly for the chance to find a ‘bargain’ but also because it makes me feel good to know that the item, especially with fresh produce, will be put to good use rather than tossed away. Anyway on our last expedition we came home with buttermilk and carrots, so today my challenge was to turn these into storable goodness.
I love the website All Recipes anyway, but for challenges like this it is perfect as you can search for recipes based on ingredients. So I searched for recipes with buttermilk that also included eggs, as we have something of an excess at the moment.
I started with Butterscotch Bread and Caramel Spice Cake. By chance my search also turned up Dark Carrot Raisin Muffins which helped with the other ingredient I was looking to use. Most baked goods freeze well, so half goes in the pantry for Steve’s lunches and the other half in the freezer.
While all of the baking was going on the stove was also in use making a double batch of Creamy Carrot Soup. I have made the soup up to the blending point, tomorrow I will freeze it in batches. Meaning we will be able to defrost a portion at a time and heat it up with the addition of the cream or milk and rosemary, much like if you were making condensed soup from a tin.
We don’t have that many freezer-proof containers though, which is a problem I found last time I made a big batch of Asparagus soup. So I freeze a batch in containers, then once it is frozen solid transfer the lump of soup to a zip-lock bag.
To go with the soup and to use up some more of the buttermilk, I finished off making a loaf of Amazingly Easy Irish Soda Bread. Can you guess what we are having for dinner tonight?
I still have a little buttermilk left so tomorrow I will either make another loaf of Irish soda bread or I may just give in to temptation and make Texas Brownies!
You are inspiring!
Comment by Michelle — April 27, 2009 @ 2:55 pm