Mmm, what’s this?
A new topping for my oatmeal, methinks? It’s not all that new, actually, but I did make it myself, and it was GOOD!
Creamy Chocolate Peanut Butter. Henceforth known as CC Yum.
Start with some fresh peanuts.
(Have you ever looked at a peanut? I mean, REALLY looked?? They’re so many different colors, not just beige and tan.)
Melt chocolate, add, mix:
Made with milk chocolate (for Peter), and dark chocolate (for muah):
Don’t worry Saratoga PB Company, you will always be my one true love. (Well, fourth love, after Peter and Maddle and Bon. Oh, and my father and sisters. And Peter’s parents and siblings. And our other family and friends. Ok, Saratoga, you’re not in the top ten but you’re pretty high up there.)
Needless to say, I had to have a little of the CC Yum on a rice cake this afternoon:
With two new jams:
MUCH better than the Polaner preserves, and no HFCS. Lynn and Samantha, I tried to find Crofter’s and E.D. Smith at the local Stop & Shop, but no where to be found! 🙁 I’ll keep looking. The Smucker’s and Bonne Mamam were wonderfully sweet and delicious, though.
Peter started making pretzels last night:
(Shortly after this picture was taken, I heard a “pssst” “Ahhhh!” “pssst” “Ahhhh!” coming from the kitchen. Apparently, Peter sprayed himself in the face with Pam while getting the pretzels ready to rest in the fridge. My question is: how did he manage to spray himself twice??)
The recipe is from Peter Reinhart’s Artisan Breads Every Day. This book has been great to bake from so far. Take a look!
Ready for the oven:
Fresh out of the oven:
Peter sprinkled each pretzel with two types of salt (regular, smoked) and garlic.
On the dinner menu: Spicy Curry Peas and Beans with Cauliflower
1 tbsp olive oil
2 cloves garlic, minced
1 onion, chopped
1 can chick peas
1 can beans of choice (I used pinto beans)
1 tsp cumin
1 tsp tumeric
1 tbsp coriander, ground
1 tsp paprika (I used a sweet Spanish smoked paprika)
2 tsp sweet curry powder
1 cup water
2 tbsp lime juice
1/2 jalapeno, seeded and chopped
2 cups cauliflower, chopped
Peter made our spice rack last summer:
He labeled each spice container himself:
Anyhoo, back to the food! Garlic sitting out before cooking:
Heat oil over medium heat and saute onions until soft. Meanwhile, drain and rinse beans:
After onions are soft, add the garlic and all the spices. Saute for 30 seconds:
(Side note: If you can, I always recommend grinding all your spices. I wish I could have you smell this fresh-ground coriander seed: sweet and spicy!)
Add beans and chick peas to pan, then add water:
Add cauliflower, jalapeno, and lime juice to mixture. Cover and simmer on medium-low for 10 minutes.
Top with cilantro and enjoy with rice or pitas!
Spicy and delicious. I’d bet this would be great with coconut milk and ginger also.
Have a great Sunday, everyone!
Q: Have you ever had cilantro? Do you like it? If so, what is your favorite dish with cilantro?