Archive for ‘food’

September 19, 2011

How I Love Weekends.

These days I live for the weekend.  Monday through Friday is great and all, but the weekends are when I get to spend more time with my hubby and I get to spend some quality time at the house.  Cleaning is high on the list, but it doesn’t always happen.  Sporatic cleaning is my new tactic, that way cleaning doesn’t end up taking over a whole day where my hair gets pulled on the top of my head and I’m covered in dirt from head to toe at the end of five hours.  (Although, sometimes it’s necessary).  This weekend did not involve much cleaning, but it was a busy one!

The back door has needed some love for awhile.  It was off-white when we moved in, peeling paint on the outside, and it didn’t seal at all.  Levi put some weather stripping on it a few months ago, which helped in a huge way during our heat wave.  The dirty look of the door has been driving me crazy.  So this weekend, it got a face-lift!

It’s so happy now.  I just love it. 

The trim still needs some work, but that’s for another weekend.

Another new addition to the backyard is the shed that my husband, so graciously, put together.  We debated for awhile on building our own or buying a pre-fabricated shed.  After pricing everything, we decided to buy one and put it together.  One million pieces later . . . the shed is finally finished and organized!  Levi put everything in the shed yesterday.  The yard looks so much better (minus the dirt that is now our grass).  That man is a blessing.

Hagen is still growing, of course.  We think she’s around 90 lbs now.  It hurts when she steps on your feet.  But she’s a huge ball of love.

Weekends also bring time for gardening.  I’m starting out small this fall … and in containers. 

Weekend before last I planted herbs :: basil, cilantro, sage, parsley, and lavender.  Currently this pot is no longer stacked on blocks on the deck, because Hager beans still found a way to get to the plants.  We are down one parsley now.  I got two chains and hung the container from two existing hooks outside our office window.  The herbs like it there so far.  And it’s out of Hagen’s reach .. for now.

The front beds have two tomato plants, four red cabbage plants, and four cauliflower plants. I also planted lettuce, because I love it.  Bibb, Romaine, Arugula & Swiss Chard.  It sits on our stop sign table on the front porch.  The swiss chard has it’s own pot, because it’s large and in charge. The lettuce really took off this week with our spurts of rain. 

Last night we had our first salad.  It was delicious.

Some sort of baking or cooking frenzy normally happens during the weekend as well.  This weekend, the baking was for a coworker-turned-friend ..  Happy Birthday Matt!  He likes cookies.  He likes icing.  Hopefully the cookie cake will suffice! 

With that, I will leave you with my new favorite chocolate chip cookie recipe … for one of your upcoming weekends.
 

September 14, 2011

Soaking Nuts

Yes, this title made me laugh too . . . but there’s really no better description for what I have to share with you.  My mother-in-law had a mason jar full of walnuts sitting on her breakfast table.  I have a great affinity for walnuts, so I took a few.  After eating the first nut, I was confused.  This walnut was different.  It didn’t leave a gritty feeling on my teeth and tongue.  Just the slightest taste of being roasted.  A hint of salt.  Then she revealed her secret … she had soaked the nuts!  Now I love them even more.

For those of you who have never heard of this or don’t understand why one would do this, let me enlighten you. Nuts have a little thing called phytic acid on their outer layer. Phytic acid can combine with minerals in the intestinal tract and prevent the body from absorbing them. Soaking helps reduce or eliminate the phytic acid on the outer layer. Nuts can also be an enzyme inhibitor … meaning your digestive and metabolic enzymes may be prevented from working properly. Soaking also reduces these enzyme enemies in nuts. Overall, soaking aids your body in digesting nuts and getting the full benefit that nuts offer. More vitamins and minerals, less acids and inhibitors. Plus, it’s really simple and they taste amazing!

Gather your nuts … I chose walnuts, pecans, and almonds. Mmmmm. It doesn’t really matter how much you do at once, but take into consideration that you will need oven and pan space to spread these puppies out when they go in for their drying session. I probably did a few too many, but I dried them in cycles.

The first step is to soak them overnight in water, at least 8 hours and up to 24 hours. Make sure they are completely covered in water the entire time.  Add 1 tsp. of salt for every 1/2 gallon of water.

After soaking, you will see how murky the water gets.  Drain off the water and rinse the nuts.

Then lay out the nuts on paper towels to pat dry.

Some of the almonds lost their coating altogether after soaking. 

After hand drying some, spread the nuts onto a cookie sheet and place in the oven at the lowest temperature that your oven will go.  For me, that was 175.  Take time to stir them every 4 hours or so.  The nuts will take varying amounts of time to dry out.  It also depends on how crowded your pan is … for me, the walnuts were done first, which I soaked the least of.  Then the pecans, and lastly the almonds. 

The only way easiest way to know if they’re done is to try one.  When they’re crunchy again, they’re done.  Be careful to keep from overbaking them.  Then place them in a container for easy munching access!

August 25, 2011

Brownies & Chocolate Chip Cookies :: Oreo Stuffed

I have this running joke with one of my friends as to how one would make an oreo healthy.  Put some flaxseed on it?  Use them as croutons on a salad?  None of the ideas have sounded successful enough to try yet, but we’re still working on it.  So instead, let’s take a step in the other direction … because these two recipes are awesome.

Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Brownies

I made both of these last week for a birthday at the office.  Overall, I think the cookies trumped the brownies – but all of them were eaten .. so that’s something!  The brownies were a little overbaked in my opinion, so I would cut down 2 or 3 minutes from the suggested baking time on the box.  Both of the recipes can be found at the links above, but here are some step-by-step pictures for your viewing pleasure.

This was the fun part.  Make two normal sized cookie dough balls, then flatten them a little before surrounding the oreo with dough.  It’s a little weird at first, but you’ll get the hang of it quickly.  Make sure to press the sides of the dough together to form a complete ball.  They will be large and in charge.

Levi ate one at this stage.  He’s not much of a cookie fan, but cookie dough … yes. 

Monster cookies!

Sugar rush to. the. max. after eating one of these.  I could only eat one half at a time.  They are so good, though!  …and I’m not even a huge fan of oreos.

This is what you need for the brownies – any mix will do.  Yes, the ice cream and fudge topping replaces the oil and water in the normal mix.  These are thickkkkk.

I used cookies and cream because it sounded most appropriate to me, but you can try any flavor you’d like!

Like I said, it’s thick.  Get your muscles out.

Then layer.  Batter.  Cookies.  Batter.  An 8×8 pan works best.

Enjoy!  Let me know if you try these out!

July 19, 2011

Beans :: The Magical Fruit

The more you eat, the more you toot fluffer!  Sorry … couldn’t resist.  Did I mention that I live with Levi Howard? Although this catchy saying may not attract you to eat beans, you really should consider including them a larger part of your diet.  Beans are low in fat, high in protein and full of fiber and antioxidants.  They cost next to nothing (especially if you buy in bulk) and they can be worked into meals in so many different ways.

Obviously, we have jumped on the bandwagon.  We make a weekly batch of pintos to take for lunch.  Rice is the perfect accompaniment to beans because together they form a perfect protein.  The two together contain all of the amino acids that a person needs.  Let’s face it though … just rice and beans can get old really fast.  So I’ll list some other ideas below of ways you can mix up some recipes to include this wonderful food, that is beans.

I was curious about what pintos looked like as they grow.  Mainly because I’m obsessed with getting a garden started, especially after receiving this wonderful book (thanks Bran!) as a housewarming gift!  I can’t wait to start composting and planning out our garden for next Spring. Just look at that cute pod.  

Since this is a weekly process at our home, I thought our process of cooking the pintos would be useful for those of you interested. We utilize the crockpot.. It’s so easy and the beans come out perfect every time. The first step is to wash and sort the beans. Sometimes you will find a rock or two in the batch you’re making, so it’s best to take the beans in your hand to inspect for unwanted pieces before tossing them into the colander to wash. After rinsing the beans, put them in the crockpot (or a stock pot if you prefer). At this point, you have two options depending on how much time you have. To soak, or not to soak. Soaking the beans in water overnight speeds up the cooking process. By speeding it up, I mean cutting the time in half. If you choose to soak, make sure the beans are completely covered in water with around 4 inches of extra water on top because the beans will expand. Half-soaked half-dried beans are no bueno. We normally don’t soak because I normally start them in the morning and they are done by dinnertime in the crockpot.

After rinsing, put the sorted beans into your pot of choice.

At this point you can add whatever spices or extra vegetables suit your fancy. I normally add some chopped onion and a chicken builloin for good measure. Chopped jalepeño and garlic are also known to make it in the pot.

After adding these extras, give the beans a good dose of salt. This not only aids in the cooking process, but allows the salt to soak into the beans instead of just the broth (if you add it after cooking). Add water to the pot until the beans and extras are covered plus around 4 inches, as mentioned above.

Place the lid on the pot and let those babies simmer. If you are cooking in a crockpot, it’s best to turn the crock on high for an hour or so and then down to low for 6 – 7 hours. On the stove, I would recommend soaking the beans ahead of time so that your cooking time is 2 – 3 hours. It’s important to turn the beans down after boiling for around 30 minutes because you don’t want them to turn to mush.

To spice your recipes up, these are some of our go-to bean-inclusive meals.

Rice & Beans : Cook your rice (preferably brown = more fiber) according to the instructions, then season with dried/fresh cilantro, olive oil and garlic salt. Perfect. Protein. Diced chicken on top is pretty tasty too. Add some BBQ sauce for a twist.

Refried Beans : Purée beans in the food processor until smooth, then add a little olive oil and water to increase the liquidity. You can add some chopped jalapeño or garlic to spice the beans up here as well. Serve with enchiladas or make a bean and cheese taco on a flour tortilla.

Texas Caviar : Mix the pintos with cooked black beans and garbanzos. Add canned/steamed corn, chopped tomato, avocado, onion, fresh cilantro and jalapeño. Mix well and season with garlic salt and lime juice. Serve with taco salad or chips.

Enjoy!

May 31, 2011

Vintage Fresh [ love & teacups ] :: Style Shoot

So … in case you’re getting tired of all of the Ryan posts, here’s something fresh for you .. some images from my lovely peeps, Brandy & Brandon of Bella Pop Photography.  Yeah, they’re pretty amazing peeps I must say.  This style shoot was back in April at Honeysuckle Gardens in Midlothian, TX.  We also collaborated with Shannon Caldwell of Something You who made our models — Stacy, Lisa & Matt — even more gorgeous … and handsome (Matt was such a great sport).  This style shoot was an opportunity for me to show my abilities, but also to give ideas to incorporate at a wedding reception, shower, etc. The day was perfect, minus a little wind, and it was great experience for me .. pulling all of the details together.  The overall vision was a fresh take on vintage with a smidge of french influence.

I incorporated lots of fresh flowers from The Connection (previously The Flower Market) in milk glass vases, also used in my wedding. Brandy contributed some of her doilies to accompany some my grandmother had made, which heightened the vintage feel. The place settings were borrowed from my mother … I almost lost it when I found them in her cabinets, because I had never seen them before! Way too pretty to be collecting dust on a shelf. The spoon napkin holders were borrowed from Levi’s aunt, who made them using rustic silverware that had been passed down. All of the teacups and saucers were graciously offered by some dear family friends. Brandy made the macarons, which were delicious! I made the scones and intended to bake the wedding cookies, but unfortunately they flopped … so Central Market lent a hand there!

Overall, the table, tablecloth, and chairs were the only pieces that were rented. The troops definitely rallied to help me gather the pieces for this event!

I took inspiration from Martha’s fringe focused designs for the paper pieces for our shoot. Using paper selected from Jo-Ann’s and the convenience of Brandy’s printer, with our’s on the blink, these pieces came together seamlessly. I really love them a lot.

I tried some different paper dahlia techniques, but was never satisfied with the result. So I created my own method for the paper dahlias.. cutting tissue paper into small squares, pinching the middle of the paper and twisting the edges, then pinning the twisted middle to a foam ball with sewing pins, until completely covered with paper. I used hot glue and a sewing pin to secure fishing line to the ball to hang in the trees. For a more permanent application, hot glue would be a good option to secure each pin down, I just didn’t take the time. Unfortunately, the wind was a little rough on the dahlias … so they flattened on one side as the day progressed!

Stacy .. this girl has some definite style. Loved the skirt.

Lisa and Matt .. working their stuff. This was around their anniversary; what a great time for some new photos!

Happy Tuesday!

May 4, 2011

Chocolate Tiramisu

The week before Easter I was browsing through Sprouts (just opened on Hulen) and came across a huge island display of ladyfingers.  I’ve seen them used before in lots of different desserts, but of course the most popular is Tiramisu.  So, I thought this would be the perfect opportunity to try to make it … you know, family gatherings are always a great time to try something new .. they have to love you no matter what.

As it turns out, this dessert was amazing.  Chocolate and espresso, I mean .. c’mon.  This is one of Giada‘s recipes.  It’s not as pretty as most of the Tiramisu I’ve seen in restaurants, because the chocolate blends in with the ladyfingers.  Don’t get me wrong, it’s still pretty – especially with some choice fruit on top, maybe a dollop of extra whipped cream – and it’s absolutely delicious.  Just make sure to eat it within a couple of days .. soggy ladyfingers are not near as appetizing.

:: You will need ::

for the Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream

1/4 cup semisweet chocolate chips

4 large egg yolks

1/3 cup sugar

1/4 cup dry Marsala

Pinch of salt

for the layers:

6 ounces container mascarpone cheese

2/3 cup whipping cream

1/2 cup sugar

2 1/2 cups espresso coffee (or really strong coffee), warmed

24 crisp ladyfinger cookies (recommended: Savoiardi)

Unsweetened cocoa powder, for garnish

Dark chocolate shavings

:: Let’s get going ::

(1)  Start with the Zabaglione .. Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

(2)  Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended.

(3)  Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Yes, this bowl is ridiculously too big to set on top of that tiny pot … but I did it anyway. If not for the sake of convenience, at least for an amusing picture. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

(4)  Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

(5)  Now on to the filling .. Place the mascarpone cheese in a large bowl and set aside.

(6)  With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone.

(7)  Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.

(8)  Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.

(10) Line a a dish or loaf pan of your choice with plastic wrap,allowing the plastic to extend over the sides.

(11)  Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

(12)  Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu.

(13)  Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.

(14)  Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.  In our case, I didn’t have extra chocolate to shave on top, so I opted for some fresh fruit.

March 21, 2011

Carob Swirl Cheesecake

Cheesecake. There’s just really nothing like it. This recipe is something special for three reasons. (1) It uses carob powder (caffeine free + calcium) instead of chocolate, (2) It has whole wheat crust, and (3) It has a pretty swirl effect that I just love. So this may sound like one of those healthy dessert recipes that tastes like dirt, but it’s absolutely delicious. Give it a try.

:: You will need ::

for the crust:

1 C. whole wheat pastry flour

1/4 C. butter, room temperature

2 tbsp. sugar

for the swirl:

1/2 C. butter

1/2 C. carob powder (can be found at specialty or health food stores)

for the filling:

24 oz. reduced-fat cream cheese, room temperature

2/3 C. honey

5 large eggs

1 tbsp. vanilla

:: Let’s get going ::

(1)  Preheat the oven to 425 degrees.  Mix together the crust ingredients until it resembles sand.  Press into the bottom of a 9″ springform pan, forming a crust up the sides of the pan.  If you don’t have a springform pan, you could halve the recipe and fill a pie plate instead … but the springform definitely allows for a prettier presentation in the end.  You’ll see.

(2)  Bake the crust for 8 to 10 minutes, or until browned.  Remove the pan from the oven and lower the temperature to 325 degrees.

(3)  In a small saucepan, melt the butter.  Then add the carob powder and stir until smooth.  Take the pan off the heat and set aside.

(4)  Combine the cream cheese and honey with an electric mixer.  A trick for the honey … spray your measuring cup with cooking spray first – the honey will slide right out and you won’t waste time trying to scrape half of it out.

(5) Add the eggs, one at a time, and beat well after each addition.  Then mix in the vanilla.

(6)  Here’s the fun part.  Grab another bowl and pour half of the filling in.  Then add the reserved carob sauce to one of the bowls and mix it up.   Layer 1/2 of the plain filling on top of the crust, then 1/2 of the carob filling, spreading each layer across the surface of the crust.  Repeat that step, so that the carob filling ends up on top.

(7)  Still more fun to come … Now we get to make a mess of that pretty layered beauty.  Take a bread knife and hold it perpendicular to the counter.  Start from the center and work your way towards the outside of the pan in a spiral. 

(8)  Smooth over the top of the swirl and place in the oven to bake for 40 minutes.  Carob can’t handle heat above 325 degrees, so be sure that you’ve preheated the oven to the correct temperature. Then turn the oven off and let the cheesecake stay in the closed oven for 20-25 minutes.  Place on a wire rack to cool; Loosen the springform, but leave it in place until it cools completely.

Don’t fret about the cracks. It happens, and it adds a little personality. Notice the ‘k’ … ?! It did that all on it’s own. I forgot to take a picture of a sliced piece, but when you cut it open you can definitely see the layered goodness. Here’s to cream cheese and “chocolate“.

March 2, 2011

Southern Style Biscuits

 

My parent’s always cooked me and my brother a big Sunday breakfast … We would have eggs, bacon and/or sausage, fruit, toast and biscuits with homemade jelly. The works. Nowadays Dad isn’t allowed to have bacon but once or twice a year – much to his dismay. So it’s a big deal when bacon appears at my parent’s table. The biscuits were normally the ones out of a can. You know, the ones that you peel the wrapper off of and then twist to make them pop open? That was my job .. it still scares me a bit every time, but I love it.

Every now and again, we would make homemade biscuits. Sometimes with honey or cheese mixed in. There’s just something about a homemade biscuit that those out-of-the-can-biscuits don’t have. I love the flaky texture and the imperfections that come with making your own biscuits. They’re really not that difficult to make yourself, and these are ready in 8 minutes – yes, 8 minutes. Before we get to the recipe, let me warn you that it calls for White Lily Self-Rising Flour. I couldn’t find it anywhere but Central Market, but then again I have only looked at two other places. These biscuits make it worth the search.

:: You will need ::

2 cups White Lily Self-Rising Flour

1/4 cup shortening, chilled

3/4 cup buttermilk or milk (I used buttermilk)

:: Let’s get going ::

(1) Preheat the oven to 500 degrees.  I know, that’s hot – that’s why they bake so quickly!

(2) Measure the flour into a large bowl and add the shortening.

(3) Take a pastry blender or two butter knives and cut the shortening into the flour until the crumbs are pea-size.  If you opt for the knife option, make sure the blades are facing away from each other in your hands.  Make an “X” with your arms placing the knives on either side of the bowl and then pull your hands outwards to cut in the shortening.  Blend in just enough milk with a fork until the dough begins to leave the sides of the bowl.

(4)  Flour a working surface and pour the biscuit mixture onto it.  Gently knead the dough together 2 or 3 times.  Then, roll the dough into 1/2 inch thickness.

(5) Cut using floured biscuit cutters or a clean aluminum can.  I was so excited to put our new fluted cutters to use.  Place each biscuit onto a baking sheet coated with cooking spray.  Place them 1-inch apart for crisp sides, or almost touching for soft sides.  I was going for soft.

(6)  Bake the biscuits for 8 to 10 minutes, until they are golden brown.  I cut 12 biscuits, but next time I will double the recipe for 12.  They turned out a little squatty for my taste, but they are delicious!  Especially with a little dollop of homemade fig jam.

 

 

February 23, 2011

Japanese Stir Fry with a Texan Twist

japanese stir fry

The smells that waft from our mini-kitchen at work are completely unpredictable. There’s always a lot of Italian and Barbeque scents that linger in the office … but last week, something new – something Japanese, or Thai. All I know is that I haven’t been able to stop thinking about cooking up some udon noodles ever since.

This recipe is adapted from one of Heidi’s recipes. When I was vegetarian, this was my daily read – I still love to read her about her new creations and adventures. Since I married a carnivore, tofu doesn’t seem to do the trick (he’s eating chips and salsa an hour later) … so this stir-fry has an unusual component not usually found in Japanese dishes … ground turkey! That’s the Texan twist. I know, I know – it’s not red meat, but it’s meat .. just go with it.

:: You will need ::

for the sauce :

6 oz miso paste

1/4 cup sake (or gin)

1/2 cup mirin

3 tbsp. sugar

red pepper flakes, a big pinch or two

for the stir fry :

½ lb. ground turkey breast, lean

3 tbsp. rice wine vinegar

2 tbsp. garlic powder

12 oz. bag mixed frozen veggies (snap peas, broccoli, bell pepper, baby corns, etc.)

4 oz. udon noodles

2 green onions, chopped for garnish

:: Let’s get going ::

(1)  Start with the sauce first.  Combine miso, sake (or gin – in my case … we were lucky enough to have gin in stock from a wedding shower), mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit.

gin and mirin

miso sauce

Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.

2. Brown the ground turkey in a skillet.  After cooking on medium heat for a few minutes, add the rice wine vinegar to the skillet along with the garlic powder. Make sure the meat is broken up well.

rice wine vinegar

3. In the meantime, salt a pot of water and bring it to a boil. Cook the vegetables very briefly, just long enough to take the frozen edge off, no more than five minutes. Drain and add to the browned turkey in the skillet.

blanch veggies

drain veggies

4. After draining the vegetables, cook the udon noodles .. they don’t take very long. If you don’t have udon, you can substitute any noodles you like. You can use the same water or start with fresh – whatever suits your fancy.  Add the cooked noodles to the skillet and stir it up!

stir fry with noodles

5. Pour the stir fry in a large bowl and add the sauce.  Toss well and top with sliced green onions.  This is a great meal served family style.  Enjoy!

japanese stir fry

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February 16, 2011

Almond Butter

It’s hard to imagine my kitchen without a food processor.  Well, I can… but I don’t want to.  I’ve had mine for over 5 years now, and it’s still kicking like the day I got it.  It’s such an amazing gadget to have on hand for liquefying soups, making hot sauce, chopping nuts, grating carrots and zucchini, and puréeing just about anything. When I discovered almond and walnut butter in Austin (and how expensive it is), I realized I could make my own.. with my processor.

Not only is it much cheaper to make your own, but you can also control the amount of salt in the nut butter and add any extra spices your heart desires. For this batch, I chose cinnamon.  I love cinnamon.  Especially high oil cinnamon.  For those of you who live in DFW, a great place to find it, along with a bundle of other spices and seasonings, is Pendery’s.  It pretty much rocked my world.  They have all kinds of salts, meat rubs, chilis … you name it.  You have to try the jalepeño salt too.. Just a dab will do ya. But for today, almond butter.

:: You will need ::

3 cups whole almonds, raw and unsalted

1 tbsp. cinnamon

2 tsp. fine salt

2 tbsp. olive oil

:: Let’s get going ::

(1) Pour the almonds in the food processor.  Purée the almonds for about 1 minute, or until the mixture stops spinning in the processor.

(2) You will know it is puréed fine enough when the mixture begins to creep up the side of the bowl.


(3) Add the cinnamon and salt into the processor and put the lid back on.  Turn the processor on and add the olive oil through the removable top compartment.

If the mixture hasn’t come together enough after 2 tbsp., feel free to add a little more until it looks like this.

(4) Be sure to refrigerate after putting it into a sealed container.  The almond butter will keep up to 2 months.


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