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: For the noodles: 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:

Ingredients:

1 cup pasta water

3 tablespoons peanut butter

1/2 teaspoon ginger

1 teaspoon vinegar

1 tablespoon soy sauce

1 teaspoon of garlic

1/6 teaspoon of red pepper flakes

1 tablespoon of sesame seeds

Sprinkle of parsley

Top with crumpy diced vegetables (carrot, green onion, etc.)

Directions: 

1) Pour 1 cup of the salted pasta water into a 12-inch skillet on a stovetop, and bring to a boil.

2) While simmering add about 3 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 begin with 1/2 teaspoon of ginger.

3) Next add 1 teaspoon 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, 1 tablespoon 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: For crunch, top with a bit of finely chopped lettuce, carrots, and green onion (or even diced regular onion).

Voilà, you are ready to eat! 

Also once you've made the dish over and over like I have, you won'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, near the end of the noodles' cooking time. Not at 1st because you may overcook the noodles, but with the repetition of making peanut sesame noodles you'll become a pro.  I also like the dish with linguine noodles. {If you have the more expensive sesame paste you can toss a tablespoon in to make the sauce, but I think it is unnecessary. The dish is a balanced protein, simple and delicious as is!}

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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.

4. Cool completely and cut into bars.

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What 6 Foods Are Always in Your Kitchen?

I know people who eat all their meals out and keep practically nothing in their cupbards or refrigerators, except for bottled water, or perhaps a single serving of yogurt. Not true of me. Although I can be a minimalist in other areas, I never let myself run out of certain foods. You will always find them in my kitchen. Here are six:

1) milk – I buy a gallon a week, per person. That's a lot, isn't it? Lots of Vitamin D!

2) eggs – Boiled eggs make easy snacks, or sandwiches on very short notice. {All you need for a serving is: 2 cut-up hard boiled eggs, salt, pepper, low fat mayonnaise, Dijon mustard, and diced red onion.} Plus, eggs are needed for baked goods and a variety of simple dishes like meatloaf, stuffed peppers, and even green salads.

3) peanut butter – I buy it freshly ground at a neighborhood health food store, and it only has one ingredient, peanuts. You don't need sweeteners, hydrogen vegetable oil, or anything else. Pure pb is delicious and a satisfying stick-to-your-ribs food.

4) solid white tuna – A quick and easy meal. Actually, “light” tuna has less mercury, but I prefer the texture of solid white. Just don't eat it more than once a week.

5) sharp cheddar cheese and 6) saltine crackers – This is my favorite "at home" snack. And when I get carried away, it becomes a dinner.

Other foods may come and go, but not these staples. Now do tell, what 6 foods are always in your kitchen?