Recipe Collection

Article Navigation

Click Here for more articles

The Wonderful World of Peanuts

by: Lara Velez

By: Lara Velez

HISTORY

Before I begin with the history of peanuts you should probably know that the peanut is not a nut. The "pea"nut is actually more closely related to the pea. It is a member of the legumes family. Also, peanuts do not grow in trees like nuts do. They grow on the ground. They start out as flowers, and eventually wind up burrowing underground. Under ground is where they become a delicious peanut.

OK - so where did these little guys come from you ask? Well, they are thought to have originated in South America...possibly Brazil or Peru. When the Portuguese began to explore "The New World," they took peanuts back home with them. Portuguese traders took them as far as Asia and Africa.

In the United States, peanuts became popular during the Civil War. Then around the 1900's many mechanical devices were invented to help with the processing of peanuts. As a result their popularity increased even more. Speaking of inventions...George Washington Carver invented over 300 uses for the peanut, including; medicine, ink, soap, shampoo, ice-cream, and axle grease.

Today, peanuts are eaten all over the world. They have become a huge money making industry. In the United States alone they contribute well over 4 billion dollars yearly to the economy

PEANUT TRIVIA

Americans consume 700 million pounds or 3.3 pounds per person, of peanut butter per year�.that's enough to coat the floor of the Grand Canyon.

To enhance the flavor of a cola drink, Southerners put peanuts into the bottle.

There are approximately 810 peanuts in an 18 oz. jar of peanut butter.

The peanut is unusual because it flowers above the ground, but fruits below the ground.

Peanut oil has a very high smoking point. This allows peanut oil to be heated to a higher temperature than most oils, making it an excellent choice for frying.

Since peanuts are a legume, they reduce the need for additional fertilizers as they return nitrogen to the soil as they grow.

HEALTH BENEFITS

Peanuts are packed full of healthy stuff, including; antioxidants, niacin,
Vitamin E, monounsaturated fat, bioflavnoids, protein, and they have more resveratrol than grapes (which lowers LDL - aka "bad cholesterol")

That's not all...Some medical researchers say that they lower the risk of heart disease and provide protection from some types of cancer (colon, prostate, and breast).

Well, as you can see there are some great reasons to eat peanuts...as if the fact that they are delicious isn't enough.

THE DARK SIDE

Peanut proteins can act as powerful allergens, even in tiny amounts. That is why Peanut allergies are the most common cause of death by food in the United States. Some people can have a ruthless reaction just for inhaling the scent of a peanut. People can die from very small amounts.

So, if your allergic to peanuts...or think you could be...don't risk even going near them. You can substitute almonds or any nut for any of the recipes below. For the cookies...you'll have to make your own 'nut butter.

YUMMY...PEANUTTY RECIPES

CREAMY PEANUT BUTTER

Put 2 cups of peanuts in a blender and blend until smooth.

For added texture and/or flavoring add one or more of the following:

2 Tblsp honey

4 tsp sugar

2 tsp pure vanilla extract - or any other extract you like.

1/4 c mini chocolate chips

1/4 c rice cereal

THE POSSIBILITIES ARE ENDLESS...USE YOUR IMAGINATION!

CRUNCHY PEANUT BUTTER
3 c. salted peanuts2 Tblsp. butter
Measure 1/2 peanuts and put aside. Empty remaining peanuts into blender container. Cover and blend on low speed until the peanuts are chopped. Add butter, cover and blend on low speed 15 seconds. Turn off the blender and scrape down sides with rubber spatula. Cover and blend on low speed 5 seconds.

Repeat this process 3 or 4 times until the peanut butter starts to get smooth. Cover and blend on highest speed 1 minute. Add the 1/2 cup peanuts, cover and blend on medium speed for 3 - 5 seconds. Refrigerate for 30 minutes before serving.

MAMA'S PEANUT BUTTER COOKIES

1/2 c. peanut butter
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg, slightly beaten
1 c. all purpose flour
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda

Mix peanut butter and butter in large mixing bowl until smooth. Then gradually add all other ingredients. Blend until smooth.

Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a criss cross fork print. Bake for 10 minutes, or until golden.

About the author:
About the Author: My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder - Online cooking magazine - I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom.Please feel free to email me any time. RecipeFinderMail@aol.com

Circulated by Article Emporium

Read Articles:

Soup to Nuts� Holiday Entertaining Guide

Recipes and Tips for a Seasonal Buffet with a T...

Master A New Skill - Bread Baking

Barbeque Basics

Make School Lunches Fun and Nutritious

Champagne raspberry punch

Cowboy Themed Parties Ring in Fall with a Yee-haw

A Simple Approach to Entertaining

Cooking for a Holiday Crowd Made Easy (Peasy)

Sandwich Rolls

Plan the Perfect Wedding Shower

Plan a Chinese New Year Party to Ring in the Ye...

Create a Family Heirloom Cookbook

Get in the �Spirits� for Holiday Celebrations

Cook from the Heart, Not by the Book

Affordable Gourmet-style Recipes

Holiday java = festive coffee!

Gourmet Cooking Made Easy: Holiday Party Ideas

Pan-Frying, Shallow-Frying, Saut�ing

Make Your Own Gourmet Gift Baskets

Holiday Candy Canes Are Festive and Fun

Best Recipes: Classic Jello Milkshake

Best Recipes: Eggnog Milkshake

No Bake Cookies Are Easy to Make and Fun to Eat

Best Ever Apple Pie Recipes

Making Hamburger Recipes is Easy and Fun

Give Me French Fries with that Shake

A Chicken Recipe for Every Occasion

Chocolate Cake Recipes We Love

Best Recipes: Classic Vanilla Milkshake

Best Recipes: I Love Strawberries Milkshake

Best Recipes: Old Fashioned Chocolate Milkshake

Coffee club membership is a joy for coffee lovers

Frugal Cooking With Herbs

Spanish Food: How To Make The Perfect Paella

Shake Things Up With Fun Milkshakes

The Ultimate Chocolate Chip Cookie Experience

Smooth Refreshing Smoothies

Spanish Food - How To Make The Perfect Paella

Spanish Food - How To Prepare Boquerones

More Article Pages 1 - 2 - 3 - 4 - 5

14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson

The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.

I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.

Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:

Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165�F. Meats cooked in the slow cooker reach an internal temperature of 170� in beef and as high as 190�F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.

Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.

Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.

Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.

Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.

Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.

Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.

Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.

Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.

Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.

For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

This Static Spot is open for sponsor

This Static Spot is open for sponsor