Saturday, June 3, 2006

Homemade Peanut Butter & Zuchini salad (NO, not together! Ewww!)

Well, I got this recipe in the mail from SparkPeople.com and thought I would share it with ya'll.  This would be something fun to do with the kids.  Very few ingredients and they can make it just the consistency that they want to (creamy, chunky or somewhere in between).

I love recipes that you can do with the kids.  They have so much fun and get to feel like little grown-ups helping you out.  It is a great way to spend some time with them too.  They might actually open up and talk, giving you a chance to learn something new about these little people your raising. 

Homemade Peanut Butter

Serves: 8

Make in a blender or food processor. Add your favorite sweetener and/or spices to customize this American favorite.

INGREDIENTS
2 cups roasted shelled peanuts
1 tablespoon peanut oil
1/2 teaspoon salt (optional)

DIRECTIONS
1. Place all ingredients in blender or food processor.
2. Blend until desired texture is reached.
3. Place in airtight container and refrigerate unused portion.

NUTRITION INFO (per 2-tbsp serving)
Calories: 229.0
Fat: 19.9 g
Carbohydrates: 7.9 g
Protein: 8.6 g

I don't want to spoil the fun, but it also gives you a chance to teach them about responsibility too.  After the fun of making something in the kitchen, be sure to share in the responsibility of clean up too. 

Just be sure to thank them for helping with the recipe and the work of clean-up.  Even if they washed the utensils and lil' chunks of peanut butter are beginning to dry...let them know how much you appreciate their effort.  "Attaboys" (or girls) are such confidence boosters.  You can always go back and wipe off whatever needs to be later.

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Here is another recipe.  I doubt many of you will be able to get your kids to even look at this one though, lol.  It is for zuchini salad.  I got it in my email from RealAge.com and wanted to share it.  Especially for detjebea5, I know last time I put a salad recipe on here, she said she's been eating a lot of salads.  This one seemed a bit different and like a good one to share.

Sight-Saving Zucchini Salad
Zucchini is at its best from mid-April through July. Look for squash that's firm, bright green, and blemish free.
  • 1.5 lbs of zucchini, cut in quarters
  • 1/2 cup feta cheese
  • 1 small bunch of fresh mint, chopped
  • Extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Black pepper, freshly ground
Preparation:
Cook the zucchini in boiling salted water until just tender, about 7-8 minutes; it's better to undercook than overcook it.

Drain in a colander and run under cold water to stop the cooking process. Let the zucchini cool a little, then transfer it to a shallow serving dish.

Crumble the feta over the top, sprinkle with the mint, and drizzle with the olive oil and vinegar. Add freshly ground black pepper to taste. Serve at room temperature or slightly chilled. Makes 4 servings. Prep time: 10-15 minutes.
 
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Well, I have got to get moving here.  That baby is going to wake up shortly and I still need to get in the shower.  Have a wonderful weekend!
 
Hugs & love!
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1 comment:

bhbner2him said...

I'm probably too lazy to try the peanut butter......but I may give the zucchini salade a spin.  ;o)  -  Barbara
http://journals.aol.com/bhbner2him/LifeFaithinCaneyhead/entries/1972