Spiced Peanut Butter

Most people just eat their peanut butter as is.  Not me.  I remember way back when somebody made a peanut butter with cinnamon swirls.  It never really caught on.  Here's what I do:

To an 18 oz jar of that runny natural smooth peanut butter (Adam's) I add:

Cayenne red pepper 1/4 t.

turmeric 2 t.

cumin 1 t.

coriander 1/4 t.

cardamom 1/4 t.

You could just add 3 t. of curry from the curry tin, but you don't know what you're getting and every brand has a different mix of spices in their curry.  I suggest halving the red pepper unless you already know how much heat (Scoville units?) you want in your peanut butter.

Today's veggie stew

approx. 1 # sliced potatoes.
4 oz sliced carrots
pressure cook these for 5 minutes in 10 oz (or so) of water. dump most of the water or start with 5 oz. I haven't worked this out yet.

add 2 cans of cooked black beans
1 can of diced tomatoes
2 T of cinnamon
2 T of paprika
1 tsp of white pepper.

stir and heat til it just begins to boil. Add a cup  or more of sliced celery, but don't cook it. you're done.

Eat as is or with grated cheese. With sourdough bread if you have it.

Bread machine variations

anything goes. today: just a handfull of poppy seeds to the half wheat-half white loaf.
Last week:
2 Tablesp of caraway seeds
1 T turmeric
4 T slivered almonds

Last month:
a HOT spicy loaf with
2 tsp turmeric
1 tsp cardamom
1/4 tsp cayenne pepper
1 tsp cumin

The last two produce a yellow loaf. both toast and go down well with butter or olive oil.  If you're open-minded, you'll try slices of the last loaf with peanut butter.  Of course, those who know me have seen me with spiced peanut butter and Whole Wheat bread sandwiches.