It is so simple to make your own, and cheaper to make it at home. Making your own peanut butter give you control of what ingredients you include. This peanut butter is the BEST peanut butter I have ever tasted. IT ONLY NEEDS 4 INGREDIENTS. So. Simple.
Let’s talk peanuts. I used unroasted, and roasted them at home.
Melt 1 1/2 tsp coconut oil. Pour over peanuts.
Mix in Salt
They roast best in a 350 degree oven for 10-12 minutes, mixing them about half way through. The longer you roast the peanuts, the more robust, deeper peanut flavor you get. Try to find someone who roasts and distributes peanuts locally if you cannot find unroasted peanuts.
1 lb. peanuts (it was about 2 cups)
1 tsp. salt
1 1/2 tsp agave nectar (or honey)
1 1/2 tsp coconut oil
Grind peanuts in a food processor. If you roast your own peanuts, let them cool for about 8 minutes. If your peanuts are a little warm, it makes for creamier peanut butter.
Grind the peanuts until they are roughly chopped. This took about 4 minutes for my food processor for creamy peanut butter. After about 2 minutes it was looking like chunky peanut butter.
Once the peanuts are roughly chopped, add melted coconut oil and agave nectar. (If you roasted your own peanuts, don’t add the coconut oil.) Continue processing. It will start to come together as peanut butter.
Store in the refrigerator
BONUS! I added 1 1/2 tsp. of vanilla for extra flavor.
You can store it in the refrigerator for up to 2 months
It takes 30 minutes to roast, cool, and make your peanut butter. It is SO worth it. Try it, and let me know what you think!
Week night meals can be a headache. There can be a mess to clean up, and during the week-ain’t nobody got time for that. This dish is SUPER easy to make, and even easier to clean up after. Also, it is packed with protein, fiber, and flavor-everyone will love it. You can eat it as a naked burrito, regular burrito, tacos, quesadillas, really anything. It makes for fun left overs you won’t get bored with. I love to eat this as tacos for dinner, and a naked burrito bowl for lunch the next day. My husband loves to add cheese, and make quesadillas the next day. The possibilities are endless.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
1/2 C. Red Quinoa
1/2 C. White Quinoa (You can just use 1 cup of your favorite quinoa)
1 Large White Onion
2 Cloves Garlic
1 Bag (10 oz.) Frozen Organic Corn
2 15 oz Cans Black Beans
1 tsp. Ground Cumin
4 Medium Dried Red Pepper (1 tsp. crushed red pepper flakes works just fine)
Rinse and Strain your Quinoa. You always want to rinse your quinoa to get rid of the saponin. Saponin is a natural coating on quinoa that sometimes makes it taste bitter or soapy.
In a medium sauce pan, put rinsed quinoa with 2 cups of water on Medium temperature.
Once Quinoa starts boiling, cover and reduce heat to a simmer for about 12 minutes.
Chop onion and garlic. Saute on medium high in a cast iron skillet. Salt and pepper to taste.
Once the onion and garlic is starting to caramelize, add frozen corn.
After the corn has been in the skillet for about 3 minutes, turn the temperature to high, and stir continuously. You want to get some color on the corn, but not burn it.
Rinse and add black beans
Turn off the heat
Add 1 tsp ground Cumin
Roughly chop dried red pepper, you just want to break it apart. (or add crushed red pepper flakes)
Add a little more salt and pepper
At this point, your quinoa should be done. Add to the cast iron skillet, and mix
Add the Zest and Juice of 2 Limes
Top with fresh Cilantro
I used corn tortillas, and put some fresh guacamole on top of my tacos. You can add all of your favorite taco condiments. It is SO. DANG. GOOD.
Let me know your favorite way to eat this AMAZING dish!