Think beyond the ants on a log, cross hatched peanut butter cookies and peanut butter and jelly sandwiches. This is the age of experimentation and peanut butter is the perfect medium. A recent study performed at Kansas State University, shows that Americans consume enough peanut butter each year to coat the floor of the Grand Canyon. That is a lot of peanut butter. In fact the closest calculation shows that Americans alone go through 857 million lbs. that is about 3.36 lbs. per person. The peanut has a long history in South America, but in 1890 Dr. John Kellogg of corn flakes fame created peanut butter as a protein substitute for his patients with bad teeth. It was bottled up by machine in 1903 and promoted as a health food that revolutionized the way America enjoys this special comforting food product.
This unique legume is a nutrient rich power house. A 2 tablespoon serving contains 7 grams of protein. These powerful amino acids in the protein help build healthy muscles as well as helps repair damaged tissues. High in healthy fats, potassium, folate and fiber and is a great source of monounsaturated fats.
Peanut butter does a great job keeping you fuller longer. When you purchase peanut butter, please make sure you pay attention to the label. Buy a brand that ONLY contains peanuts, salt and nothing else.
I'll never forget the mortified look on my Fathers face when my son was 3 and we were standing in the bulk section of Whole Foods market and he was mesmerized by the fresh peanut butter processor and a customer who was using the machine. He proceeded to put his finger in the fresh grind of peanut butter as it was about to fall in to the woman's container. He pulled his finger out of his mouth and said "mmm yummy". I almost died. That is the power of peanut butter.
Peanut Butter, Carrot and Ginger Dressing
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Provided By: Peanut Butter & Co.
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2 medium carrots, peeled and coarsely chopped
¼ cup chopped, peeled fresh ginger
1 shallot, chopped
1 small garlic clove
½ cup Smooth Operator, The Bee’s Knees or Old Fashioned Smooth peanut butter
¼ cup rice vinegar
1 tablespoon soy sauce
Sliced cucumbers and scallions for serving
Combine first 4 ingredients in a food processor; pulse until vegetables are finely ground. Add peanut butter, vinegar and soy sauce; process until a smooth dressing forms. Season with salt and pepper; adjust consistency with water.
This sauce is so versatile. Here are a couple of my suggestion:
-Mixed greens, sliced hot house cucumbers, spring onions, dried cranberries, & sliced pineapple
-Boston Bibb lettuce cups, sliced celery, carrot, red onion, raisins and cubed chicken & a pinch of cayenne pepper. Combine all veg, cayenne and chicken excluding lettuce cups and mix with 2-3 tablespoons of the dressing and serve inside the lettuce cups. I often make a quick topper of sour cream or yogurt mixed in the Cuisinart with a handful of cilantro, dill and salt and pepper and drizzle over the top of the lettuce cups.
Peanut Butter & Banana Smoothie1 container fat free vanilla yogurt
1/2 cup skim milk
2 T. creamy peanut butter
1 medium banana, sliced
15 chocolate chips
1/2 cup ice cubes
*Here's a super tip...the night before you make the smoothie, freeze your peanut butter. This will eliminate the need for the ice cubes which can water down the creaminess of the smoothie. Just add a smidgen more of milk.
Sesame Ginger Spaghetti
1 pound linguine or spaghetti
Salt and pepper
2 boneless, skinless chicken breast halves, trimmed
3/4 cup creamy or crunchy peanut butter
3 tablespoons reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons sesame oil
1/2 teaspoon ground red pepper
1 tablespoon finely chopped fresh ginger
1 scallion slice on a diagonal
Handful of shredded carrots & snow peas, & sliced red bell pepper
3 tablespoons toasted sesame seeds and some picked cilantro
Cook pasta in a large pot of boiling salted water, according to package directions, until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
Lightly oil a ridged grill pan; place over medium heat. Season chicken with salt and pepper. Grill chicken for 6 to 8 minutes per side, until just cooked through. Transfer to a cutting board to cool slightly. Chop chicken. In a large bowl, whisk peanut butter, soy sauce, vinegar, oil, ground red pepper and ginger until blended. Season with salt and pepper to taste.
Slice carrot, celery, red bell pepper and mix with pasta and dressing. Garnish with sesame seeds, sliced scallion and snow peas and serve.
Peanut Butter Cupcakes with Cream Cheese Frosting
For the filling:
1 cup confectioners’ sugar
¾ cup Skippy natural creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Cream Cheese Frosting by cooks country
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup Skippy natural smooth peanut butter,
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
Apple Sandwiches with Granola and Peanut Butter recipe from Whole Foods
2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon sprite or lemon lime soda
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola
If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon soda to keep them from turning brown. (the original recipe called for lemon juice, but I think it makes it taste weird, but you choose)
Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.
