Day Five: PB&J

9:48:00 PM

I bet you thought I wasn’t going to post tonight.
It has been a very busy day.  The hubs’ car broke down, so I am playing super shuttle…plus I got to spend the day with my mother in law (which was totally fun.  Love that woman!)
Before anyone says anything about the menu tonight though – I haven’t given up on this project.  In fact, I’m more involved in it than ever.
Tonight’s Menu:
Peanut Butter and Jelly Sandwiches
mmmmm….  PB&J.
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That would be homemade strawberry jam, homemade bread,  and homemade PEANUT BUTTER!
Da da da DAAAAA!
Yep, seriously I couldn’t resist.  I saw this bag of raw peanuts at the grocery store and had to try it, but only because I once saw Alton Brown do it on Food Network – and if he can pull it off, well – so can I.  Besides, I have the cutest little sous chef on the planet…and she’s been begging me for an opportunity to help out.
So, first – we had to wash the peanuts.
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See, I told you she was cute.
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Then we let them dry – or at least patted them dry-ish.
Then, into a bowl they went with 2 tablespoons of peanut oil and two tablespoons salt.
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Again – bask in this cuteness.   Am I lucky or what?
Ahem…back to business.  Preheat the oven to 350 degrees and then lay the freshly salted and oiled peanuts out on a baking sheet in a single layer (turns out, this is very seriously important).  Roast for 30 minutes.
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Then comes the reason I’ll likely not do this again soon…you have to shell and then peel all the peanuts.  Granted the red skin comes off really easily – if you know how to do it…which I didn’t until 2/3 of the way through.  Notice the mesh strainer in the back ground there.  I put the freshly roasted peanuts in it and then shook.  The skins came off like magic.  Or, you can rub them between your hands individually – but the other way is faster - and is always so much more fun.  (shaka, shake-a, shake!)
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Put all your newly cleaned peanuts in a food processor with two more tablespoons of peanut oil and 3 tablespoons of honey!
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AND BLEND…
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And Blend…
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And BLEND
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Spread on your bread, add some jam – and enjoy.
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You will want to use Spanish peanuts.  Apparently they have more oil content in them.  I had to add a lot of extra peanut oil to the Virginia peanuts because they were a little dryer than the Spanish variety.  Or something like that.
Either way – it’s gooood stuff.
Happy eating!

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