There was a short little article about making homemade nut butters in my local newspaper about a week or so ago. When I saw how ridiculously easy it is to make I couldn’t believe that I hadn’t done this before. I was now on a mission to make my own peanut butter so I ran up to the grocery store to grab a few ingredients. The peanuts happened to be on sale BOGO (buy one get one free) and I also had two coupons – score! I was excited just about making some yummy peanut butter, but now this was going to be a lot less expensive than buying a store brand – double score! When I returned home with the ingredients, I got out my food processor and literally in minutes I had delicious and creamy, homemade peanut butter – no banana was safe at this point. The texture was not the same as store bought PB, but I actually liked this better. It just tastes so fresh and natural, not “commercial and processed”. I put the remaining peanut butter in an airtight, hinged jar, wrote the date on the bottom and popped it in the fridge. And I am happy to report, nearly three weeks later, the peanut butter is not separated or hard-as-a-rock like many store-bought natural brands I have tried. This would be a great thing to do with kids and when placed in a decorative jar, it also makes a nice little gift for someone. I brought a jar over to my mom and she loves it. Here is all you need to do to have your own fresh peanut butter in minutes…
Standard-size food processor (a mini one will not give good results)
- 16 oz. Unsalted, dry-roasted peanuts
- 4-6 Tbs canola or peanut oil
- 2 Tbs honey (optional)
- ½ tsp sea salt, or more to taste
Here’s what to do:
Everyone needs a quick and delicious go-to side dish for busy weeknights, to bring to a pot-luck or for a light lunch, so you can throw together a healthy dish in a pinch. This is one of my all time favorites and I make it at least once a month. It comes together in minutes and is light, yet flavorful. Enjoy it as a side dish to sautéed chicken, a grilled steak or your favorite baked fish or try it for lunch: stuff the center of a large tomato and serve it with some baked pita chips and fruit.
Serves: 4-6 Cook time: 10 min Prep time: 15 min
- 1 C water
- 1 tsp extra virgin olive oil
- ¼ tsp salt; kosher or sea salt
- Pinch of fresh ground pepper
- ¼ tsp garlic powder
- ⅔ C couscous
- ½ C tomatoes, chopped or sliced
- ½ C cucumber, quartered and sliced
- ¼ black olives, chopped
- 2 Tbs red onion, diced
- 2 Tbs crumbled Feta cheese, plain or flavored
- 2 Tbs of a lite Greek vinaigrette or dressing
First, prepare the couscous by bringing the water, oil, salt, pepper & garlic powder to a boil. As soon as it is boiling, add the couscous and give it a quick stir to combine everything. Put the lid on the pot and remove it from the heat. Wait five minutes, remove the lid, fluff with a fork then transfer to a mixing bowl and allow the couscous to cool a bit. Once cool, add the tomatoes, cucumber, olives and onion to the couscous; mix to combine. Add in the crumbled feta cheese and the Greek dressing. Mix thoroughly to evenly distribute everything and let sit for about 10 minutes before serving. Enjoy.
Note: If you are making enough so you have leftovers, divide the mixture and do not put the Greek dressing on the portion to be refrigerated, do that when ready to eat.