Friday, February 1, 2013
Weekly Veg & Roasting Peanuts
We did our grocery shopping a little later in the week than usual, but we did a lot of shopping all at once, at three different stores. I'm happy to report after yesterday's post that I found the closest MOM's Organic Market, and we got our first pasture-raised eggs tonight. More on that later.
Everyone knows buying organic or farm-fresh food is expensive. With certain foods, there's plenty of value to justify the extra cost, but you may have to make cuts elsewhere to make it work. Sometimes those savings come from buying raw products and doing just a little more prep work yourself. I got one of those bargains like that today at the Korean grocery— raw peanuts. They were cheaper than buying dry roasted ones, and it's really easy to roast them yourself.
Preheat oven to 375° F. Spread out the raw peanuts on a baking sheet and bake them for 9-10 minutes. 10 minutes in my oven was exactly long enough— I think if I'd left them in any longer they might have burned, so be vigilant since no two ovens are the same.
They might make a faint crackling sound when they're done (it's the crispy shells separating from the nutmeats). The red shells come right off, and are easy to separate from the nuts with just a little effort by hand. I pulverized this batch for Brendan to add to a batch of Pad Thai.