what to do with 2 cups buttermilk?

iVillage Member
Registered: 03-29-2003
what to do with 2 cups buttermilk?
4
Mon, 08-16-2004 - 12:23pm
I made the wholesome oat muffins (delicious!!!) but I have 2 cups of buttermilk left.. Any ideas? I was thinking about lobster bisque soup but I have no seafood in the house...

Thanks..

Marta
iVillage Member
Registered: 04-01-2004
Mon, 08-16-2004 - 1:18pm

Here are some ideas:






Buttermilk Salmon Chowder






Serves 4

Ingredients
Yogurt and buttermilk add creaminess to this chunky chowder. Dill, bay leaf, and tarragon lend the perfect flavor accents.


2 turnips, peeled and cut into small cubes
1 onion, chopped
1 rib celery, chopped
1 teaspoon dill seed
1 bay leaf
2 cups vegetable broth or water
1 can (12 ounces) pink salmon, drained
1 cup buttermilk
1 cup (8 ounces) fat-free plain yogurt
1 tablespoon trans-free margarine
2 teaspoons hot-pepper sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried tarragon


Instructions
In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, margarine, hot-pepper sauce, salt, black pepper, and tarragon. Cook for
5 minutes, or just until heated through. Remove and discard the bay leaf before serving.




Nutritional Information:
210 calories
10 total fat (2 g sat, 8 g mono)
45 mg cholesterol
18 g carbohydrate
18 g protein
2 g fiber
830 mg sodium





Strawberry Buttermilk Ice

Photobucket
iVillage Member
Registered: 03-29-2003
Mon, 08-16-2004 - 9:56pm
I have the cookbook and for some reason I didn't think that buttermilk was in the index. Anyway, Thanks for the idea. I made the salmon bisque and it was delicious, creamy and totally filling. With the leftover buttermilk I will make more of those oat muffins ... yummy!Thanks again

Marta

iVillage Member
Registered: 10-10-2003
Tue, 08-17-2004 - 7:56am
I have two words for two cups of buttermilk...BEEF STROGANOFF. Use in in place of the full fat sour cream. Yummy.

Hugs,

Donna

iVillage Member
Registered: 03-05-2004
Tue, 08-17-2004 - 5:05pm
Make coleslaw dressing: I add some fresh lemon juice, a few T's of mayonnaise, a bit of dijon mustard, shredded cabbage & a thinly sliced onion.

Use it in your favorite vinaigrette -- whisk it into some vinegar & maybe some dijon mustard, use on your salad.

The chicken fried steak recipe (do a search, in "find message about" box above) uses buttermilk also.

Buttermilk lasts a long time in the fridge in case you just want to make those muffins again. Or you can make them again and put them in the freezer.

Hope that helps!

Rebecca