Easy Homemade Peanut Butter

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This homemade peanut butter is smooth, creamy, and made in just 5 minutes! Store the jar in the refrigerator to ensure the texture stays as thick as possible. The peanut butter should last for up to 2-3 months if stored in the refrigerator.
Yields: 1 cup + 2 tablespoons
Ingredients
  • 2 cups (299g) peanuts, dry roasted unsalted
  • ¼ – ½ tsp salt (season to taste)
Add the peanuts to a blender, and turn on the blender to its low speed. After the peanuts are completely broken down and begin to turn creamy (about 2-3 minutes), turn the blender to its medium speed. Continue blending until the peanut butter is completely smooth.(see notes for chunky)  Add the salt, ¼ teaspoon at a time, and blend for 20-30 seconds, tasting after each addition (season to taste). Transfer the peanut butter to a jar, and chill for at least 8 hours or overnight to achieve the traditional thick peanut butter texture.
Notes:  You can also opt to use roasted and salted peanuts if you prefer. Adjust the amount of salt accordingly to suit your tastes.
This recipes is: gluten-free, vegan, clean eating, low carb, sugar-free.
You can also make this peanut butter chunky by blending until completely mixed but chunks of peanuts still remain.
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10 Surprising Foods You Can Freeze

You already know that the freezer is a good place to stow steak and chicken. But it works equally well for some far less obvious items.

Try freezing the following (you’ll find more detailed instructions by clicking on each item). You’ll save money, waste less — and make cooking a lot more convenient.

• OPENED WINE: 6 months

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Can’t finish the whole bottle? Freeze leftover wine in ice cube trays and transfer to freezer bags. Great for cooking, in sauces, stews and the like.

• EGGS: 1 year

eggs

Crack open and mix in a touch of salt (if using for savory dishes) or sugar (for baking or deserts); place in freezer bags or airtight containers.

• BROWN RICE (UNCOOKED): 1 year

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Brown rice has a higher oil content than white rice, so its shelf life isn’t nearly as long. But it’ll keep for several months longer if you freeze it.

• BUTTER: 6 months

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Butter freezes well, so stash a stick or two in the freezer (leave in the original wrapping and place in a freezer bag) and you’ll always have some on hand when you need it.

• MILK: 3 months

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If you’re constantly running out, freeze a backup supply in an airtight container. Thaw in the fridge and stir well before using — the texture may be a little grainy, but it’s fine for cooking and usually okay for drinking.

• NUTS – INCLUDING PECANS, ALMONDS, WALNUTS: 1 -2 years (depending on the type)

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Thanks to their high oil content, nuts are especially prone to going rancid. Freeze them and they’ll stay fresher longer.

• FRESH HERBS – INCLUDING BASIL, CILANTRO, PARSLEY: 6 months

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Most recipes call for only a sprig of herbs, but you have to buy the whole bunch. Freeze what you don’t use in ice cube trays, covered with a bit of water, and then transfer to freezer bags.

• TOMATO PASTE: 3 months

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Rarely do you need to use the whole can at once. Freeze dollops of leftover tomato paste on a cookie sheet or in ice cube trays and transfer to freezer bags for use in future recipes.

• BREAD: 3 months

Bread

If you can never seem to finish a whole loaf before it gets rock-hard or moldy, freeze it. Bread toasts just fine, straight out of the freezer.

• MAPLE SYRUP (100% PURE): keeps indefinitely

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Sure, it’s more expensive than the imitation stuff. But pure maple syrup keeps forever in the freezer — so you’ll never have to waste a delicious drop.

Source: Still Tasty