Thursday, February 9, 2012

The Goodness Of Peanut Butter


Peanut butter is delicious.  Economical, filling, and nutritious, peanut butter is a good source of protein, resveratrol [a substance that studies suggest may extend the life of cells], vitamin B3, vitamin E, magnesium, folate, and fiber.

Once you develop a taste for pure peanut butter, made with only one ingredient, namely roasted peanuts, it's very addicting.  Many health food stores have peanut butter makers, and just like George Washington Carver, you can grind your own.

Peanut butter is scrumptious combined with so many foods, from a peanut butter and jelly sandwich washed down with a cold glass of milk to a ripe banana with a dollop of peanut butter on each and every bite.  Peanut butter is a perfect snack, whether you eat it as is off the spoon, or spread on a saltine cracker. It's equally good on fresh bread or on toast with a bit of honey.
And of course, you can cook and bake with it.  I like to make a simple peanut sesame sauce to pour over noodles. Here is my recipe for one large or two regular servings:

Prepare 5 ounces of spaghetti according to the box directions (I cook Number 8 size spaghetti for 7 minutes) and transfer to a bowl (use the bowl you will eat out of so you save yourself washing 2 bowls). Save the salted pasta water. You may use more pasta water as the noodles are getting tender.

For the peanut sauce:
1) Pour 1 cup of the salted pasta water into a 10-inch skillet on a stovetop, and bring to a boil.
2) While simmering add about 2 1/2 tablespoons of peanut butter, and stir until smooth. Update: As Barry (below) reminded me, fresh or dried ginger gives the sauce an extra kick, so sprinkle to taste.
3) Next add a capful of vinegar to the hot mixture.
4) Season with 1 tablespoon of soy sauce, 1 teaspoon of garlic, 1/6 teaspoon of red pepper flakes, sprinkles of sesame seeds, and parsley to taste.  I eyeball the seasonings. The red pepper flakes are tricky as I don't actually measure 1/6 of a teaspoon. I use a pinch of red pepper flakes. A little gives the dish a nice kick, but overdoing it ruins the dish with too much heat.
5) If the peanut sauce gets dry, add a bit more of the pasta water, but just a little at a time. You want to end up with enough sauce, so add more pasta water if needed.
6) When the sauce has thickened, it is done; turn off the heat.  Throw the pasta back in the pan to coat with sauce, then return the noodles to the bowl to eat.  
7) Optional: Top with a bit of shredded lettuce, carrots, and scallions for crunch.

Voilà, you are ready to eat! 

Also once you've made the dish over and over like I have, you don't have to remove the noodles from the pan to make the sauce. With experience, you'll be able to make the sauce while the pasta is cooking ... in 7 minutes while the noodles are cooking. Not for a time, but with the repetition of making peanut sesame noodles. 

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Baking with peanut butter is quick and easy too.  My Reese's cup-inspired cookie bars are always a big hit.

Chocolate Peanut Butter Bars

Ingredients:
2 cups peanut butter
2 eggs
¾ cup sugar
12 ounces chocolate

Directions: 
1. Mix the peanut butter, eggs and sugar together and spread on a cookie sheet. (Line the pan with aluminum foil so you will only have to rinse, not wash the pan. We're not work-hugs here. Think of ways to save labor!) 
2. Bake at 350 degrees F until golden brown 25 - 30 minutes.
3. Remove from the oven and lay the chocolate on top.  I slide the tray back into a warm oven with the heat turned off.  Allow the chocolate to melt, then spread.

3 comments:

  1. This is a FABULOUS posting. On the peanut sauce, I could suggest adding bits of ginger and maybe brown sugar, depending on taste of course.

    For "guilty pleasures" peanut butter mixed with honey is unbeatable. Organic is better- but if you go with organic, you'll need to stir it up thoroughly first.

    ReplyDelete
  2. Barry, the ginger, yes! A little fresh ginger, finely chopped and cooked in the peanut sauce. Delicous!

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