Teri's Toasted Pumpkin Seeds

I looked up various recipes on line and then made my own variation. These turned out really crunchy and didn't hide the pumpkin taste.

Teri's Toasted Pumpkin Seeds

Plump, clean, freshly "harvested" pumpkin seeds.
Ghee (2 tablespoons for each 3 cups of pumpkin seeds)
Salt

Pick the pumpkin goop from the seeds. Discard thin, flat ones. I do not rinse them. Dry on parchment paper or baking sheet over night.

Heat oven to 300 degrees. Melt approximately 2 tablespoons of ghee in a glass bowl. Put pumpkin seeds in bowl and coat with ghee. Spread in a single layer on a jelly roll pan (a cookie sheet with sides) or cake pan. I prefer stoneware. Roast for approximately 1 hour, stirring after the first 20 minutes and about every 10 minutes thereafter until golden brown.

Remove from oven and place pan on baking rack to cool enough to handle. Transfer the seeds to a rack or pan lined with a sheet of parchment paper and paper towels. Sprinkle with desired amount of salt. Place another layer of paper towels on top to blot any additional oil you want to have removed.

Notes: I prefer ghee because it has more flavor than oil, but is absent of the butter fats which can easily burn. Some people like to soak the pumpkin seeds in salted water before drying them so the salt taste is inside the seeds. I prefer less salt, so I add mine at the end.

Celeste's Avoid The Ick Tea

I worked with Celeste about 9 or 10 years ago. When I posted last night that the flu had hit our house (via my grandson) she gave me this recipe. It is warming and really not too bad tasting. I sweetened it with just a bit of honey - not much - as I prefer to allow the original tastes of things to come through.

Avoid The Ick Tea

1/4 teaspoon freshly grated ginger
1 garlic clove, cut into thin slices
3 dried red chili peppers (I used Thai chili peppers, but 1/8 to 1/4 teaspoon crushed chili peppers will work too).

Place the above ingredients in a tea strainer and steep 7-10 minutes. I have a covered tea cup / strainer combination that kept the water warm. Add honey or sugar to taste.

Not too bad - I'll let you know how it works!

Baking Pumpkins

Baking Pumpkins

Pumpkin (I like the big guys, others will debate this)
Oven
Patience
Food processor or with even more patience a potato ricer, or sieve.
Storage Plan

Heat oven to 325 degrees. Trim stem. Slice pumpkin in half. I prefer around the middle instead of stem to stern. Clean out the guts taking as much of the thready stuff as you can. Tip up like a bowl and place in the oven. Cook until fork tender in most places. This will take a few hours. Cool.
Slice into long slices from the cut to the stem or bottom center. Peel or slice off skin. Scrape any remaining threads and the tough area around the original cutline. Cut or smoosh pieces into workable sizes for the food processor. Work in batches until all is smooth.

I like to freeze 1 cup batches in the large muffin tins. This imakes it easy to thaw and measure in the future. It could easily be canned at this point too (not my forte).

For use in recipes - thaw so there are no remaining ice crystals. Measure into recipe just like you would with canned pumpkin. Remember when baking pies that you need to add your pie spices! The color and texture will be lighter, more yellow. The flavor will be brighter.

My biggy pumpkin (fills a reusable grocery bag) makes about 30 cups. I bought the pumpkin at the Farmer's Market this year for $3.00. Nice math.

Key Lime Pie Martini

Key Lime Pie Martini
From Coastal Living Magazine (April 2006) and myrecipes.com

Ingredients
4 tablespoons vanilla flavored vodka
2 tablespoons Key lime juice
2 tablespoons simple syrup
1/3 cup heavy cream
1/2 cup ice
graham cracker crumbs
honey
cinnamon stick
lime wedge

Preparation
Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs. Combine first 5 ingredients in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge. Makes 1 really yummy don't-care-about-nuthin' serving.

Retreat Weekend Indian Recipes

Parathas
Chibati flour (or whole wheat)
Water to make it pliable but not too wet (add a little at a time)
Let rest five minutes.
Oil the bread so it won't dry out.

Fillings:
Boiled potato or fresh Cauliflower or Asian Radish grated.
Mash the potatoes with your fingers
chili powder, ground chili and/or cayenne
ground cumin and cumin seends,
coriander powder
ground fresh ginger
black pepper
salt
jalapenos (ground or chopped fine) or cilantro

Directions:
Add all the spices "to taste" (If following Krishna practices - add all spices to "guess" as one cannot "taste" food while it is cooking).
Mix well.

With cauliflower or radish mixture let sit for a few minutes then squeeze it, a handful at a time to remove the moisture. It will drip from your hands.

Heat tortilla skillet or griddle or skillet.

Squeeze off dough and shape it to be two similar sized ping pong ball sized balls.

Using rolling pins make same-sized rounds out of each ball, using a little flour on the outside "side" of each "patty". Don't make them too thin yet. Add a little bit of filling to one piece. Place the other over it. Making sure the outsides are floured, Use the rolling pin again and flatten the stack. It will look like a pancake.

Add a litle oil to the pan and brown the paratas on each side.

Serve with Raita

Raita (a spiced yogurt)

Make your yogurt or use plain yogurt. Thin it with milk if you want it more like a dressing. Leave it thicker if more like a sauce. Add basically the same spices as above, just in powder form. Don't add ginger to this one. Mango powder is good. Add grated cucumber. Grated fresh, but not too ripe tomato can also be added as well as cilantro.

Vegetable dish (I missed the name)

Into ghee or oil add same basic spices as the parathas recipe. Additionally add tumeric. Seeds OK on this one. Add tomato slices. Cook to a paste. Use two parts cauliflower florettes cut medium sized, to one part raw potatoes cut a bit smaller (so they'll finish cooking at the same time. Cook together adding a little bit of water, if needed, to help the steam, until tender.

To make yogurt

Boil milk. Bring to body temperature add a spoonful or two of commercial plain yogurt. Let sit for a few hours at room temperature. Voila' more yogurt.

Carrots to Die For

Steamed Carrots With Garlic Ginger Butter
From myrecipe.com and Cooking Light

Ingredients
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation
1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

Serves 4 unless you totally fall in love with them like I did.

Chai Tea

Chai Tea
(Adapted from Feast of India)

6 cups cold water
2 cups whole milk
1 cinnamon stick
6 green cardamon pods
6 cloves
1-1/4 to 1-1/2 inch fresh ginger sliced
1/4 cup honey
2 tablespoons tea leaves (4 tea bags worth)

In a large pot bring the water and milk to a boil over medium heat. Stir in the spices and honey. Boil for five minutes. Turn off the heat and cover the pot. Let the spices steep for 10 minutes. Add the tea leaves (sans the tea bags) and bring back to a boil. Cover, reduce the heat and simmer for five minutes. Strain the tea and drink immediately. Remaining chai can be cooled to room temperature and refrigerated and reheated.

Wendy's Pasta Salad

6 oz. of Rigatoni or Bow Tie Pasta
2 medium tomatoes, chopped or approximate equivalent in cherry tomatoes, cut in half lengthwise.
1/2 cup feta cheese
1/3 cup Italian dressing (I like Zesty Italian)
1 bunch green onions, sliced
2 tablespoons ripe olives, sliced

Cook pasta and drain. Combine pasta, tomatoes, cheese, salad dressing, green onions, olives. Toss gently. Cover and chill.

Teri's Alfredo

Teri's Alfredo

1/2 recipe of bechamel
1/2 cup milk
2 tablespoons browned butter
2 strips crisp bacon, cumpled
3 oz freshly grated parmesan
1/4 teaspoon majoram
pinch of shallot salt
salt and pepper to taste
3/4 cup frozen peas slightly cooked

Bring bechamel, milk, browned butter, majoram, shallot salt, salt and pepper to a slight simmer. Add paremsan and blend until smooth. Add bacon and peas. Serve over pasta.

Pitta Calming Night Milk

Pitta Calming Night Milk

1 cup milk,
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1-2 teaspoon freshly grated ginger
3-4 strands of saffron

Mix, bring to boil, strain. Enjoy!

Sweet Salad

Sweet Salad

Salad:
10 oz bag Italian salad mix
15 oz. can mandarin oranges, drained
2 oz. goat cheese
1/4 cup shredded coconut
1 avocado
freshly ground pepper
1/4 cup sliced almonds

Dressing:
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon soy sauce
freshly ground pepper
1/2 inch ginger finely chopped

Layer the salad in a bowl - lettuce, oranges, cheese, avocado, coconut, pepper, sprinkle top with almonds.

Wisk dressing together adjusting pepper to taste. Pour dressing on salad, toss at table to mix. Serve.

Spicy Chai Shortbread

Spicy Chai Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. This is another one that has been tapping around in my head for awhile. It isn't as sweet as the others...a little bit of a bite.

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 teaspoon chai extract (liquid)
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup milk

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1/8 teaspoon chai extract
1 tablespoon vanilla syrup
2 teaspoons whole (my preference) milk


To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and chai extract - use a wisk to mix the chai into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add milk and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, chai extract and milk until smooth. Spread glaze over the cooled shortbread.

Note - don't boost the chai extract...it is potent and will run away with your recipe

After glazing, set aside and let stand at least 30 minutes before cutting.

When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)

Makes about 40 cookies.

Teri's Curry Yummy!

Teri's Curry Yummy

2-1/2 cups chicken broth
1/2 lb chicken tenders (brined)
1/2 cup julienne cut carrots (tiny spears)

1 cup heavy cream
1/4 cup of the reserved chicken broth
2 tablespoons curry
1 tablespoon fish sauce
4 oz bamboo shoots (1/2 can)
Red and/or green pepper pieces
4 tablespoons Coco Lopez (coconut cream)

Cooked Basmati rice

In a small pan heat broth to a simmer, add carrots, and chicken tenders. Cook until chicken no longer pink. Drain chicken and carrots saving broth. Cut chicken into bite size pieces.

In medium sized pan, heat cream with curry, mixing, until smooth. Add fish sauce, chicken pieces, carrots, and bamboo shoots, peppers (if using) and Coco Lopez. Heat until thickened.

Serve over hot rice.

New Blog For Teri - Where's the Zucchini?

Check out my new blog: Where's the Zucchini? for some great sommer recipes. You'll never want to give away your bounty again!

Teri's Pain Perdu (French Toast)

Teri's Pain Perdu (French Toast)


4 slices brioche (I make my own), day old or older is best.
2 to 2-1/2 cups whole milk (or a combination of cream and non-fat milk to taste).
1/2 teaspoon vanilla extract
2-3 eggs
ghee or cooking oil (not butter - it will burn)

griddle or large non-stick frying pan
wide spatula
platter with a decent rim
plate with a rim

Slice bread 1/2 inch thick. Heat non-stick skillet on stove to between medium and medium high or griddle (easiest) to 300-350 degrees. Heat milk and vanilla in microwave. Beat eggs and place in a shallow plate. Arrange bread on platter. Put desired/needed amount of ghee or oil on the skillet.

Pour milk over bread slices. (I save some for dry spots.) After a few minutes turn the bread over to make sure all has become "wet" with the milk.

With the spatula, carefully move bread slices, one at a time, to the egg plate, turn over. Place slices on grill. The bread should sizzle just a tiny bit but not "fry". Adjust temperature as needed. When the slices are a golden brown, turn over and cook the other side.

Serve warm with butter and/or syrup.

Increase porportions for more servings.

Teri's Breakfast Potatoes

Teri's Breakfast Potatoes

4-5 medium sized red potatoes
1/3 cup diced onion
2-3 tablespoons Penzey's Fox Point seasoning (salt, shallots,, chives, garlic, onion and green peppercorns)
1 tablespoon tarragon
splash olive oil
ghee or cooking oil
salt and pepper to taste

2 quart sauce pan
flexible spatula / flipper

In 2-quart sauce pan fill to half with water and bring to a boil. Add potatoes, skins on and cook/boil with a lid partially covering the pot for 15 minutes or until just starting to soften. Drain into collander and rinse with cold water until cool enough to handle. Do a medium dice with skins on.

In skillet, melt ghee and cook onion until semi tender. Add potatoes and cook, stiring only when pieces on bottom become brown. When nearly all the pieces are browned, and the potatoes are beginning to become tender, sprinkle with Fox Point, olive oil and salt and pepper to taste. Stir seasonings and oil into potatoes. Add tarragon, stir again. Continue to cook until oil has mostly cooked off. Cook until tender, but not mushy. Serve warm.

Nick's In The Kitchen

Peanut Butter and Jelly and Butter Sandwich
This is Nick's very first recipe creation. When you're done making the sandwich, be sure to say "Wowla"!

4 table knives
3 slices of bread
butter
peanut butter
jelly

Take one slice of bread and spread butter on it using a knife. Take a second slice of bread and put butter on it using the same knife. Place the two pieces of bread together with the butter sides facing each other. On the top of one of the slices, with a second knife, spread the jelly. On the third slice of bread, with the third knife, spread the peanut butter and place it on top of the other stack of bread with the jelly and the peanut butter facing together. With a fourth knife cut it into four or six pieces.

Say "Wowla"!

Ooh La La

Galerie du Château will be serving a French dinner this evening. A few things aren't quite with the theme, but they're favorites and called out to be included (like your silly cousin).

Fromage and biscuit salé (one cracker is homemade and yes, I'm serving the cheese before dinner)
Chicken Marabella (Mirabella in some cookbooks)
Greenbeans with lemon and pine nuts
Brioche (homemade) with beurre
Lime mousse with a chocolate brownie (homemade).
And of course copious amounts of vin.

Bon Appétit!

Lavender and Vanilla Shortbread

Lavender and Vanilla Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. I have made several variations and this one has been tapping around in my head for awhile. I like it!

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon culinary lavender (crushed lightly with mortar and pestle)
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup vanilla syrup (like that which is used for flavoring coffee)

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon vanilla extract
2 teaspoons whole (my preference) milk
1 tablespoon culinary laendar (crushed lightly with motar and pestle)

To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and zest - use your fingers to massage the lavendar into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add syrup and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, vanilla and milk until smooth. Spread glaze over the cooled shortbread.

Or you could make the glaze without the lavendar in it and instead sprinkle it on the top of the glaze.

After glazing, set aside and let stand at least 30 minutes before cutting.

When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)

Makes about 40 cookies.

The Lime And The Coconut Shortbread

The song is now lodged in your head.......

The Lime and the Coconut Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. I will continue to use it as my base and modify the ingredients around it. (Next stop Lavender and Vanilla).

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lime zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lime juice

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon plus 2 teaspoons fresh lime juice
1 tespoon coconut flavoring
1 tablespoon fresh grated lime zest
1/4 cup large flake, unsweetened coconut, crumbled (should equal about one tablespoon when done)

To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, lime juice and coconut flavoring until smooth. Spread glaze over the cooled shortbread.

Mix the lime and the coconut (zest and flakes) and sprinkle over glaze if desired. Set aside and let stand at least 30 minutes before cutting.

When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)

Makes about 40 cookies.

Almond Pecan Meringue Cake

Almond Pecan Meringue Cake

(Otherwise known as Coffee Pecan Meringue Cake)
Another Culinary in the Country winnner, this one adapted from Nick Malgieri

My family wrinkled their noses at the coffee aspect so I altered the recipe with the Almond flavoring. I did not change to almonds for the "crust" although that might have been good too. This tasted exactly like the puff balls I buy at the bakeries in Paris - a favorite treat while there. My daughter said it was actually better. Bon Apetite!

For the meringue

4 large egg whites
pinch salt
3/4 cup granulated sugar, divided
2/3 cup pecans, finely ground
3 tablespoons cornstarch

For the buttercream

4 large egg whites
3/4 cup granulated sugar
1 tablespoons almond extract
2 tablespoons vanilla syrup (like they use in coffee shops)
12 tablespoons unsalted butter

To prepare the meringue

Preheat oven to 300 degrees with the racks set in the upper and lower thirds.On two sheets of parchment paper, trace a 10" circle - turn the papers over and place each onto a large baking sheet.

In a large mixing bowl, add egg whites and salt - using the whisk attachment, whip on medium speed until whites are foamy and just beginning to hold their shape. Increase speed to medium-high - gradually add 1/2 cup sugar and whip the mixture until it holds a stiff peak. In this order, add sugar, pecans and cornstarch - gently fold into the stiff egg whites.

Evenly divide the meringue mixture between the two circles on the pans - using an off-set spatula, spread it to an even layer to fill in the entire traced circle. Place baking sheet into the oven and bake, rotating pans halfway through, until golden and almost firm, about 40 minutes.
Remove and place pans on a wire rack to cool completely.

To prepare the buttercream

Fill a medium saucepan half full with water and bring it to a boil over medium heat.In a large mixing bowl, add egg whites and sugar. Whisk mixture together a couple times to combine. Set bowl over the boiling water, making sure the bottom of the bowl does not come in contact with the water, and whisk gently until the egg whites are hot and the sugar has dissolved. Remove mixing bowl from the saucepan.

Using the whisk attachment, whip mixture on high-speed until the egg whites have cooled completely - if you touch the outside of the bowl, it should not be warm at all when they are ready.

When the egg whites have cooled, switch to the paddle attachment and add the butter, one tablespoon at a time, at 10-second intervals until all pieces have been added. Let the buttercream beat at medium-high until it is thick (really thick - when you think you've tanked the recipe - keep mixing) and emulsified - it will initially look separated or curdled, but continue to beat until it comes back together. Remember - thick.

When it has become thick, reduce the speed to medium and add the almond/vanilla mixture, a tablespoon at a time, beating until smooth after each tablespoon. Once all the syrup is in, continue to beat on medium until smooth and shiny, about 3 minutes.

If desired, trim edges of the meringue layers to a 10" diameter. Scoop all of the buttercream on of one meringue layer and spread it evenly to the edges. Invert the second meringue layer on top so the smooth underside is on top - press down gently to adhere the two layers.

Serve with a dusting of confectioners' sugar on top just before serving.

Makes about 12 servings.

CCF Tea

CCF Tea

All whole:
1 teaspoon Coriander
1 teaspoon Fennel
1/2 teaspoon Cumin

Crush slightly, but don't powder. Boil in water or steep with fresh boiling water for a few minutes strain and drink.

Make sure the water is hot or the coriander seeds will just float.

When I first heard of this, I couldn't imagine how it tasted. It doesn't taste like much and the fennel gives it a bit of sweetness. After trying it and finding that I had no desire to drink coffee anymore, I did some researching. It is touted as a craving quencher. I'd say so.

And also since I've started drinking it (1-2 cups a day) I have not really wanted to eat meat, have craved vegetables and less fat foods, drastically reduced my chocolate and sweets intake (can you say a bite or two is enough????), and generally wanted to eat less.

So while I just "wanted to try it". I'm pleased with what it is doing for me.

Kitcherie

Kitcherie

1/3 Cup dried, split mung beans, soaked overnight or a few hours (it will expand to 1 Cup)
1 Cup Basmati rice
2 Cups water

Rinse beans, soak for several hours, Rinse again. Place rice in rice cooker pot, rinse. Add beans. Cook until button pops.

This is the base.

When ready to cook, heat desired spices in ghee until fragrant, add vegetables or fruits, nuts, etc. (depending on meal time of day). When spices and vegetables are done, mix in cooked kitcherie.

Kitcherie alone is good for upset stomachs.

Good things to add for breakfast: dates, raisins, cranberries, apples, other dried fruits, cinnamon, nutmeg, cloves, fresh ginger, sliced almonds, pecans, walnuts, maple syrup, rose preserves, etc.

Good things to add for lunch or dinner: cauliflower, red peppers, cilantro, cumin, coriander, fennel, fresh ginger, garam masala, turmeric, cashews, etc.

Here’s another recipe that sounds good: http://mitahara.blogspot.com/2007/10/kitcherie-recipe.html

Scalloped Corn

Scalloped Corn
Another Penzeys recipe.

I have served this dish at two separate dinners this week and it is the hit of the party both times. It takes about five minutes to put it together and the raves won't stop for a long time.

16 oz can creamed corn (I can only ever find 15 oz)
8 oz can of Niblets (do not drain)
2 eggs, beaten
1 cup sour cream
1/2 cup melted butter
1/4 cup sugar
1/2 cup flour
1/4 cup cornmeal
2 tablespoon sugar
1 teaspoon baking powder

Preheat oven to 375 degrees. Combine all of the ingredients together. Pour into a greased 9-inch square casserole dish. Bake 40 minutes or until the center no longer jiggles when the dish is shaken.

Serves 9

Ground Nut Soup

African Ground Nut Soup

Above is the recipe I received and below is how I made it.

Ingredients:

1 onion, 3 carrots, chopped in food processor

2 tablespoons butter

3 cups of chicken broth (I used the turkey broth I made from el carcas)

1-1/2 cups rice (2 scoops in my rice cooker), cooked

1-2 teaspoon(s) cayenne (mine is old, start with a half if you're a spice chicken)

1-2 teaspoon(s) salt (I started with a teaspoon and rechecked after the peanut butter was added)

2 cups of chunky peanut butter

Directions:

Melt butter in dutch oven/stock pot, cook chopped carrots and onions until onions start to turn translucent. You don't want to cook them, just get them started in mellowing their flavor. Add rice, broth, cayenne, salt. Bring to simmer, cover and cook 20 minutes.

Wrestle peanut butter out of the jar into a medium bowl. When the soup has simmered its full time, scoop some into the bowl to start to melt the peanut butter.

Return all to stock pot and return to simmer. If more liquid is needed add water or additional stock. Heat in microwave before adding. Simmer 10 minutes.

Changes I think I'll make next time: Putting the cooked vegetables and rice and broth into the food processor before adding the peanut butter so the nuts are the only texture.

That said, this is very thick and good.