Saturday, October 31, 2015

Bringing The South to Chitown

Boiled peanuts!  A little salty. A little sweet. A little smoky.  And a lot delicious!

Jennie found raw, in the shell peanuts at Treasure Island!  I've been on the hunt for several weeks with no luck.  Leave it to my girl to take such good care of me!  

I had no errands to run today but only household chores to do.  What a perfect day to boil peanuts.  You really need to be home 5-6 hours to make these.  I had to add water every hour or so.  Setting a timer is definitely necessary.  

I used Alton Brown's recipe as a guide to get started.  I had to tailor it since I didn't have a full two pounds of peanuts.  

For my 24 ounces of peanuts. I used 1/3 cup of salt and 26 cups of water to start.  I can't tell you how much water I added over the course of 6 hours of boiling but it was a lot.  I just made sure the peanuts were covered by 3" at all times.  I did not add any more salt and these were plenty salty.

Wash and rinse peanuts in cool water.  Soak and rinse until water runs clear.  

Put the peanuts, 26 cups water, and 1/3 cup salt in an 8-12 quart stock pot.  Bring to full boil and cook covered 4-6 hours until desired tenderness.  Check your water level every hour.  
Drain and store in air tight container for up to 10 days.  Freeze portions you want to keep for longer.  I packed individual baggies and put those in a big freezer bag for freezer storage.

They taste amazing warm!  If they last long enough to put into recipes, I'll post those too!

Sunday, October 4, 2015

When Puree Met Roux

This is a creation of Jennie's and I'm finally posting it!

We love Soychamel and we love puréed edamame.  Jennie put the two together to make a smooth, creamy, speedy sauce/gravy/topper/dip.  It hits all the marks for me.  Easy to make.  Easy to eat.  Easy on my messed up digestive system while also packing in some nutrients.

The possibilities are endless if you can use a variety of spices!  You can give it an Asian flare with ginger and garlic or a Mexican twist with cumin and chili powder.

You can top a pizza crust.  Dip veggies in it.  Dip crackers or chips in it.  Spread it on a sandwich.  Fill crepes or tortillas. It is so much faster than making a béchamel type sauce and better for you with vegetables in it!

16 oz bag frozen, shelled edamame
1/4 cup Earth Balance margarine
1/4 GF baking mix
2 tablespoons Bragg Liquid Aminos (or soy sauce substitute)
1 cup plain soymilk
Black pepper to taste

Simmer the edamame until tender and drain.  Add the margarine, baking mix, and Bragg.  Return to low heat and stir quickly until margarine is melted and beans are coated with baking mix.  Turn off the heat.  Add the soymilk and black pepper and stir well to combine, scraping bottom of pan to get any caramelized Bragg off.

Puree with immersion blender or in a food processor until smooooooooooth.

So good!  And good for you too!  I topped biscuits with mine... I even had a biscuit that looked like a heart turn out.

Thanks Jen! ❤️