Monthly Archives: April 2014

Boiled Peanut Hummus

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Boiled peanuts….ahhhh a Southern favorite.  I can literally eat them until my mouth is pruned up and I wake the next morning to swollen fingers.  I can’t drive by the little roadside boiled peanut carts without stopping to get some. It is truly an addiction. So, what better way to enjoy boiled peanuts than the ‘lazy man’s’ way? Yep, blend ’em all up with a few additions and forgo the peeling and picking all together.  All you need is a chip, some pita bread, veggies, or a spoon and you’re golden. You can even spread a little on sandwiches or wraps!  This particular recipe lets the boiled peanut flavor shine, but additions found in other hummus preparations would work too.  And don’t fret, you can use prepared boiled peanuts and soak them in a bit of cool, clean water after shelled to reduce the salinity.

Boiled Peanut Hummus

  • 2 pounds of boiled peanuts, shelled
  • 2 TBSP tahini (sesame seed paste)
  • 1/2 to 1 cup neutral flavored oil
  • Juice of 1/2 – 1 lemon (depending on taste)
  • 2 garlic cloves, mashed
  • Salt and pepper to taste
  • Green onions for garnish

**If you can’t find tahini, make your own by blending roasted sesame seeds with a bit of flavor-neutral oil in a food processor until you get a smooth paste.

 

Shell your peanuts.  If your peanuts have been boiled with salt, soak them in clean, cool water for 5-10 minutes to reduce the salinity to your liking.

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Shell your boiled peanuts.

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If using prepared boiled peanuts, soak the shelled peanuts to reduce the salinity.

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Rinse and drain your soaked peanuts.

Drain. Place all ingredients, except the oil in a food processor.

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Add all ingredients, except the oil, to the food processor.

Pulse to begin breaking down the peanuts and mixing the ingredients. After a few pulses, begin adding your oil a little at a time. Continue pulsing. Add enough oil and blend long enough so the peanuts form a smooth paste.  Add less or more oil depending on your preference.

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Pulse, adding oil a little at a time, until you reach a paste of your desired consistency (thicker for using as a spread and a little thinner for a dip so you can scoop it up without breaking your ‘dipper’.

Top with sliced green onions. Enjoy!

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Dig in! All the boiled peanut flavor without the work!

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Scoop up your boiled peanut hummus with chips (taro and yucca chips are great!), pita, vegetables, or use as a spread.

NOTE:  If you find after sitting a bit your boiled peanut hummus separates a little, just stir or add a little heavy whipping cream and stir.

Pickled Collard Stems

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Pickled collard stems. “What the h-e-double hockey sticks is that?” probably comes to mind first, quickly followed by “How does one go about pickling said collard stem?”. Luckily I’ve trudged ahead through trial and error and therefore, have those answers for you. These little pickled delights can be addicting. They can be substituted for celery in a Bloody Mary, used to scoop up some jalapeno pimento cheese, or even chopped up and used in place of relish. You can pickle them whole or slice them on the bias. Even better news? They’re made from a part of the collard you normally pitch. Now that’s my kind o’ recycling. Let’s get to it.

Pickled Collard Stems

1 gallon glass container with lid
Stems from 2 bunches of collards, trimmed to 1 inch shorter than glass jar
1/2 onion, sliced thinly
6 cloves of garlic, peeled and smashed
2 tsp whole black peppercorns
3 bay leaves

1 TBSP dried jalapenos (can use fresh)
1 gallon filtered water
3/4 cup pickling salt
1/2 cup apple cider vinegar

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Dried peppercorns

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Dried jalapenos (can use fresh)

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Bay leaves

Pack jar tightly with stems, onions, and spices. Bring water, salt, and vinegar to a low boil. Remove brine from heat and let cool for 15 minutes.

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Submerging stems in brine with spices; Make sure everything is covered and place a fermentation weight or other heavy object on top to keep everything below the brine line (I have a bowl that fits just right!).

Pour brine over veggies, making sure brine covers everything. Place a fermentation weight (or a rigged up one like I do) over the top to prevent as much contact between the air and the brine surface. If you have a fermentation crock, bust that thing out and put it to use. Let your container sit at room temperature for 3-5 days, until your spears have the saltiness, flavor, and crunchiness you like.

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Let ’em sit until the have the taste, saltiness, and crunch you like (mine sat for 4 days)!

When they reach that point, trade your weight for a lid and place the whole container in the fridge. Your pickled stems will last several weeks (if you don’t gobble them up first!).

Spicy and Bright Nut and Seed Mix

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Spicy and bright nut and seed mix…too tasty!

I’ve got nothin’. No story behind this one. No fun facts. Just nuts. Seeds. Spice. And it’s gooooood.  the citric acid powder lends a tartness and brightness kin to lemon juice without all the sogginess (it can be found amongst cheese-making supplies online). You can make the nut and seed mix without it, but I personally think the mix is much better with it.  Be careful, a little goes a LONG way!  Do monkey with the heat by adding more or less ancho or cayenne–the heat is a great contrast to the brightness offered by the citric acid powder. Make a big batch…you’ll find yourself sneaking into the kitchen to refill that snack bowl!

Spicy Nut and Seed Mix

1 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup coconut flakes
1/2 tsp coconut oil
1/4 tsp chili powder
1/4 tsp ancho chili powder
1-2 pinches cayenne powder
2-3 pinches citric acid powder
Salt to taste

Toast your almonds, seeds, and coconut flakes in a wee bit of coconut oil (this will help the spices stick).  Toss with all spices and sprinkle with citric acid powder and salt to taste.  It’s that simple!

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Toast your nuts, seeds, and coconut flakes. Don’t be afraid to try different nuts or seeds (except walnuts–they’re just plain nasty!).

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Coat well with seasonings and snack away!

Asparagus is here!

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Asparagus and Proscuitto

Wee little asparagus spears poking up at the first of Spring!

I’ve been waiting patiently.  Veerrryyy patiently. For 3 years. Yes, threeeee years. And it’s finally arrived…asparagus! I planted it on a whim three (did I say three yet?) years ago just to see if I could grow it, and hallelujah, it’s arrived.  You have to wait three years to harvest spears, so this year is an exciting year!  In fact, I almost three a party just because Spring has arrived and the wee little spears have made their debut.

Now, some would argue they don’t like asparagus. I’d argue they haven’t had it cooked right.  By that I mean it’s not supposed to be army green.  Yes, asparagus and good ol’ fatty hollandaise is spectacular, but holy moly, asparagus in prosciutto is The Bomb. And to top it off, it’s super easy.  And people will think you have created culinary magic when they eat it. Wiiiiinnnn!

Asparagus in Proscuitto

  • 1 bunch asparagus, cleaned of fibrous ends
  • 1 pack high quality proscuitto
  • 1 TBSP Olive Oil
  • 1/4 cup aged shredded Asiago cheese
  • Cracked black pepper
  • Optional: 2 poached eggs per serving (makes a great brunch with a salad, or a great breakfast!)..check out the eggs from Wishbone Heritage Farms!

 

Wash and clean asparagus of woody ends (the whiteish-purple end that doesn’t bend so easily). Dry by rolling between 2 paper towels. Coat with 1 TBSP olive oil and cracked pepper to taste. Wrap 2-3 asparagus with 1/2 slice of prosciutto. Place on a foil lined baking sheet.  Sprinkle each group of spears with a little bit of cheese (about 1-2 tsp).  Roast until just tender and prosciutto starts to crisp on the edges, about 15 minutes.

Proscuitto wrapped asparagus

Prosciutto wrapped asparagus ready for the oven!

roasted prosciutto wrapped asparagus

Crispy prosciutto and al dente asparagus. De-e-lightful!

While asparagus is cooking, heat water for poaching eggs. After asparagus is done, remove from oven to cool. While asparagus is cooling, poach optional eggs while asparagus is cooling.

prosciutto wrapped asparagus and poached eggs

Yeah…there is seriously no better breakfast!

Dig in my friend!…And consider growing your own!