Food Waste Challenge Day 3: Sour Cream!



For day three of our Food Waste Challenge, we’re turning our attention away from the produce section and towards the dairy case–of all the dairy items our guests told us they have trouble finishing, the one that we heard most often was the luscious, the tangy, the unbeatable classic…sour cream!

 Here are a couple of the comments we received about the challenge of using up the remaining sour cream in your fridge:

Sour cream — I only buy it when a recipe calls for it, but it isn’t offered in small containers, so I always end up throwing out the rest of the container.”–Daria

I’m with you, I’d never use the whole container of sour cream. “–Rachael

To the rescue, a few of our staff’s ideas for sour cream:

Saturday Sour Cream Griddle Cakes

Steffan, Manager

Yield: 10-12 4” pancakes

7 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs, separated
1/2 teaspoon vanilla extract
Butter
Maple syrup (grade B, baby!)

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven.
Beat egg whites to stiff peaks.
Whisk the egg yolks and vanilla in a separate bowl and stir them into the sour cream mixture, once again being careful not to overmix. Gently fold in egg whites.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

Everyday Tips for Sour Cream

  • Make an anytime, anywhere dip, also great for using up leftover herbs: Mix herbs, lemon juice, salt and sour cream to taste to make a fast, fresh dip, perfect for veggies, pita chips, or falafel. Try the fresh dill, mint & lemon juice combo! (Alli, grocery)
  • SUPER NACHOS: Use up your sour cream, herbs (cilantro, chives…), and citrus (squeeze of lime!) in one fell swoop.
  • Tangy chicken salad: Mix in sour cream instead of mayo when making your next chicken salad (with leftover roast chicken, herbs, and celery!)
  • Add a dollop to your next bowl of soup for a little creamy zing—sour cream’s not just for chili!

 

 



2 Responses to “Food Waste Challenge Day 3: Sour Cream!”

  1. Linda says:

    I make a mix of half sour cream, half plain yogurt, blue cheese and a bit of salt and pepper. It’s a wonderful salad dressing or veggie dip, depending on how much you thin it with the yogurt.

  2. Laura says:

    I love sour cream so much I make my own. Homemade lasts so much longer too. As with yogurt you can drain sour cream in a coffee filter or other fine strainer and reduce the bulk. It then becomes a lot like cream cheese and can be combined with those herbs you are trying to get rid of:) as well as other seasonings to make a tangy spread for almost anything.

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