Sunflower Seed Butter

Until we arrived in Brazil, we had no idea the value of a jar of peanut butter.  Each jar sent from the States is a hoarded treasure.  Occasionally, a small jar or two makes it's way to our Super Muffato for the bargain price of $8-10 American dollars each.  When researching online for baking alternatives, I came across sunflower seed butter.  Because of the rise of peanut allergies, sunflower seeds have become a healthy option for replacement, especially in the States.  Our local health food store in Londrina sells bags containing 1 cup of hulled seeds for less than $1 each.  The recipe I used filled an 18 oz. jar, and half of another jar the same size.  My children liked the sunflower seed butter for their sandwiches, though we have not tried baking with it, as of yet.  If you have blanched almonds or skinned peanuts readily available where you are, feel free to substitute for the sunflower seeds.  If you're making it at home, you have better control of the quality of ingredients that are used!

Sunflower Seed Butter

4 c. hulled sunflower seeds

4 tbsp. Coconut oil (or sunflower seed oil)

2 tbsp. Honey

1/4 c. Brown sugar (because we like it sweeter)

1/2 tsp. salt

Roast the seeds for 20 minutes at 325 degrees, stirring often to avoid scorching. While it isn't completely necessary to roast the seeds, it will greatly enhance the flavor.  Using a 14 cup processor,  process the seeds until they start clumping together.  Add in the oil 1 tablespoon at a time, processing until smooth.  Each batch may require more or less oil depending upon humidity and the natural seeds oils.  Add the honey, salt, and extra sugar after tasting.  To get the same texture we are used to, I moved it to my Vitamix, but it's not necessary.  Process until desired texture.  I believe it took about 10 minutes in the food processor, so don't be afraid to let it work for a while.  Lasts longer in the refrigerator.

Bacon Potato Salad

Everyone has a potato salad recipe passed down from their mother or their grandmother,

or their second cousin twice-removed, but somehow this phenomenon skipped me.

So, I made my own, though I've tweaked it over the years for my husband who hates

really any kind of "normal" potato salad.

And we do have one simple rule when creating in the kitchen--Everything is better with bacon!

Cook until crispy, drain, crumble, and set aside.

 

 In Brazil, the potatoes come pre-washed.  In fact, when I cook in the States again, I'm pretty sure that I will hesitate to eat those gritty, brown potatoes that I once knew as normal.  But I digress.  If you are comfortable with the level of cleanliness in your potatoes, please feel free to cook them with the skins on, or just peel them and be done with it.  Your choice.  Generally, I plan on a medium-sized potato per person. Throw the cubed potatoes in some salted water and boil until you can slide a fork into them easily.  Drain

 

For a recipe of 6 potatoes, 5-6 stalks of green onion will do.  I use the greens and the whites.  Chop and set aside.

This is where I stopped taking pictures of prep work, so you'll have to use your imagination.  Hold back some of your crumbled bacon and green onions for the top, but throw everything else in the bowl.  If you have access to sour cream, I like to use half sour cream, half real mayonnaise.  For 6 potatoes, you will only need about 2-3 tbsp. each, but you can add more or less depending on your families' texture preferences.  Because we don't have sour cream here, I use all mayo, but splash in a tablespoon of plain vinegar. 

 I prefer the taste of dill, but don't always have access, so you can add or leave it out.  Add salt, and refrigerate until serving.  This recipe keeps well, so make it the day before if needed.  Enjoy!

 

Bacon Potato Salad

 

serves 6

 

6 medium sized potatoes, washed, cubed

5-6 stalks of green onion, diced

1/2 pound of bacon, fried, drained and crumbled

2 Tbsp. Sour Cream

2 Tbsp. Mayonnaise (or omit Sour Cream, double mayo, and add 1 Tbsp. vinegar)

1 tsp. dill

Salt to taste

 

Boil potatoes in salted water until tender, and not quite to mashed potato stage.  Drain, and set aside.  Fry bacon, drain, and crumble.  Chop green onions, and set aside a small amount for garnish along with a small amount of the crumbled bacon.  Combine all remaining ingredients, adjusting the mayo/sour cream mixture to attain desired creaminess .  Can be served right away or up to a day ahead.