A bite-sized fiesta in fritter form. Like a pinata for your mouth.
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
A lightly sweetened, wholesome blend of cherries, almonds, oats, toasted quinoa, and coconut. It’s perfect for a quick snack or a hearty breakfast.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
by Monique of Ambitious Kitchen
Secretly healthy blondies made with chickpeas, peanut butter, and chocolate. They taste amazingly like peanut butter cookies. Flourless and no butter! Natural ingredients only!
by Rebecca on March 24, 2010 in Homemade Ingredients
Never run out of buttermilk again! Culturing buttermilk at home is as easy as can be. (And the end result is totally different than mixing cider vinegar or lemon juice with milk and letting it sour.)
Okay. Ready? If you blink, you’ll miss how to do it.
Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar. Top off the jar with your plain milk. Tightly screw the lid to the jar and shake vigorously for 1 minute. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
If you re-culture this regularly, you can carry on re-culturing indefinitely. I always feel like I’m stickin’ it to the man when I do homemade stuff like this. Who doesn’t love beating the system?
by Laurie {Simply Scratch} and filed in Homemade Ingredients
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
by Christina Main (Sweet Lavender Bake Shoppe) and filed in Homemade Ingredients
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
by Sophie and filed in Homemade Ingredients
A delicious twist on a classic pesto Genovese. The hint of lime gives it a lighter, summery flavour. Perfect for pasta, as a salad dressing or on steak or chicken breast.
by Riley - My Daily Morsel and filed in Homemade Ingredients
Homemade cocoa, almond, and hazelnut spread.
by srpotts and filed in Homemade Ingredients
Cheap and easy to make, I keep a store of this stock in the freezer so I always have it on hand.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
tory on 3.27.2010
this is how I make mine too! My measurements are different, but everything else is the same -woo hoo for sticking it to the man!
cookinglady on 5.25.2010
I just tried this last week and now have not been able to use it up. How long does this keep after it goes back in the fridge?
cookinglady on 5.25.2010
Never mind! Silly me, I just saw you said it’s good for two weeks!!
melissajane on 6.26.2010
Should’ve waited until after breakfast to leave my review – I just made the best buttermilk pancakes I’ve ever made! I was really surprised at how much better they were than usual (same recipe I make all the time). Yay for homemade buttermilk! Now I’m on to make yogurt, and mascarpone…weeeeeee!
lizhurst83 on 8.5.2010
yum yum. One little tip as well, when cooking with buttermilk the use by date doesn’t mean as much, I have kept it up to 2 months and it is still fine to cook with.
zladybug on 8.26.2010
Do you know if you can use the cultured powdered buttermilk to do this same process?
Chaney D. on 9.25.2010
This should be called never-ending buttermilk because that’s really what it is. I used it to make biscuits this morning and they were OH SO YUMMY! To anyone that thinks that Vinegar and Milk will make something that can even compare to this – you are wrong!
Chaney D. on 9.25.2010
This should be called never-ending buttermilk because that’s really what it is. I used it to make biscuits this morning and they were OH SO YUMMY! To anyone that thinks that Vinegar and Milk will make something that can even compare to this – you are wrong! I made this with buttermilk and a box of UHT 1% Milk I have in my pantry and it worked great!
pinelopakee on 12.21.2010
So, i live in Greece and there is no buttermilk (or sour cream) here. I always substitute the things i don’t have in recipes but is there a way to make buttermilk without having to use buttermilk???
Juanita on 4.7.2011
Just mixed up a batch. I’m so excited! Can’t wait to have an unlimited amount of buttermilk in the refrigerator!
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