Peanut butter’s not just for kids’ sandwiches any more. Since our cuisine has become so international, we are using peanuts and peanut butter in sophisticated dishes from Africa, South America and Southeast Asia, in particular.
The true name of the peanut is groundnut since it is really a legume like peas or beans but developed the trait of going underground after flowering and pollination and that is where the fruit pods develop. They were first discovered growing and being used for food in Peru after Columbus’ voyages. They were widely accepted in Africa and East Asia and then brought to North America from Africa. Americans have used it mainly for peanut butter and jelly sandwiches and cookies, but many more intricate dishes have been perfected by other countries. It is now one of the world’s major food crops, vital to the nutrition and economy of many nations.
The flavor and consistency of peanut butter is extremely popular with children and parents can rest assured that it is a nutritional powerhouse. It is a good source of protein, fiber and B vitamins as well as some minerals. My middle son, Greg, wouldn’t eat any other food for lunch for years. I worried that when he was all day in school, he would just go hungry since I didn’t plan on sending a PB & J sandwich with him everyday. Of course, appetite won, but it is his favorite lunch even today. (He’s 35).
Although we still love peanut butter cookies and sandwiches, I have found a couple of recipes that are really super. Chicken in Peanut Sauce I first tasted when my Aunt Nally who was from Brazil made it. I actually served this dish at our Dinner Club last night (Our turn to host—theme was Brazilian). The other is a winner from Paul Newman’s cooking contest and was recommended to me by Lisa Bayley. We had it last week for some friends and it is delicious. Oh yes, my peanut butter cookie is an original recipe—the one that I have been asked for more than any other. It’s been in this column before, but for those of you who missed it—here it is again.
Chicken in Peanut Sauce (Brazilian)
1 3-lb chicken, cut up or 3 lbs of skinned and boned chicken pieces
1 tsp. garlic powder
3 Tbsp. butter
1 chopped onion
½ cup chopped green pepper
1 ½ cups chicken broth
½ tsp. ground coriander seeds
½ tsp. powdered ginger
3 Tbsp. smooth peanut butter
Salt and pepper to taste
Wash chicken and pat dry. Sprinkle with garlic powder. Melt butter in a large skillet and add onion and green pepper. When onion is transparent, but not brown, add chicken to skillet and brown on both sides. Add broth, coriander and ginger. Cover and cook until chicken is tender. Take chicken out of skillet and remove skin and bones if you have used bone-in chicken pieces. Return chicken to skillet and add peanut butter to gravy. Season. Serve garnished with black olives and fried plantains. Accompany by Brazilian rice.
Tasty Thai Shrimp and Sesame Noodles
Newman’s Own/Good Housekeeping Annual Recipe Contest
1993 Grand prize- Beverly Ann Crummey, Brooksville, Florida
1 pound medium shrimp, shelled and deveined
1 (8-oz) bottle Newman’s Own Light Italian dressing
2 Tbsp. chunky peanut butter
1 Tbsp. soy sauce
1 Tbsp. honey
1 tsp. grated fresh ginger
½ tsp. crushed red pepper
1 (8-oz) pkg. Angel hair pasta
2 Tbsp. salad oil
1 Tbsp. toasted sesame oil
1 medium carrot, shredded
1 cup chopped scallions
¼ cup chopped cilantro, for garnish
In a medium bowl, mix the shrimp with 1/3 cup Italian dressing. Cover and refrigerate 1 hour. In small bowl, mix peanut butter, soy sauce, honey, ginger, crushed red pepper and remaining dressing; set aside. After the shrimp has marinated prepare pasta as label directs; drain. Over high heat in large saucepan heat salad oil and sesame oil until very hot. Add the carrot and cook 1 minute. Drain off the dressing from the shrimp and discard the dressing. Add shrimp and scallions to the carrot and cook, stirring constantly, about 3 minutes or until the shrimp are opaque throughout. In a large bowl, toss the hot pasta with the dressing mixture and shrimp mixture. Sprinkle with chopped cilantro.
Lynette’s Double Peanut Butter Cookies (makes 3 doz.)
3 cups flour
1 cup sugar
1 tsp. soda
1 tsp. salt
1 cup butter, softened
1 cup peanut butter (smooth or chunky-your choice)
½ cup light corn syrup
½ cup milk chocolate chips
¼ cup creamy peanut butter
Combine flour, sugar, soda and salt in mixing bowl of electric mixer. Cut in butter and peanut butter until particles are fine, using low speed of mixer. Blend in corn syrup. Shape into 2-2” diameter rolls and wrap in plastic wrap. Chill or freeze until firm. Slice 1/8” thick with sharp thin knife. Place half the slices on ungreased cookie sheet. Place ½ tsp. peanut butter and 5 or 6 chocolate chips on each. Top with remaining slices. Seal edges with fork. Bake at 350 for 12-15 minutes.
The true name of the peanut is groundnut since it is really a legume like peas or beans but developed the trait of going underground after flowering and pollination and that is where the fruit pods develop. They were first discovered growing and being used for food in Peru after Columbus’ voyages. They were widely accepted in Africa and East Asia and then brought to North America from Africa. Americans have used it mainly for peanut butter and jelly sandwiches and cookies, but many more intricate dishes have been perfected by other countries. It is now one of the world’s major food crops, vital to the nutrition and economy of many nations.
The flavor and consistency of peanut butter is extremely popular with children and parents can rest assured that it is a nutritional powerhouse. It is a good source of protein, fiber and B vitamins as well as some minerals. My middle son, Greg, wouldn’t eat any other food for lunch for years. I worried that when he was all day in school, he would just go hungry since I didn’t plan on sending a PB & J sandwich with him everyday. Of course, appetite won, but it is his favorite lunch even today. (He’s 35).
Although we still love peanut butter cookies and sandwiches, I have found a couple of recipes that are really super. Chicken in Peanut Sauce I first tasted when my Aunt Nally who was from Brazil made it. I actually served this dish at our Dinner Club last night (Our turn to host—theme was Brazilian). The other is a winner from Paul Newman’s cooking contest and was recommended to me by Lisa Bayley. We had it last week for some friends and it is delicious. Oh yes, my peanut butter cookie is an original recipe—the one that I have been asked for more than any other. It’s been in this column before, but for those of you who missed it—here it is again.
Chicken in Peanut Sauce (Brazilian)
1 3-lb chicken, cut up or 3 lbs of skinned and boned chicken pieces
1 tsp. garlic powder
3 Tbsp. butter
1 chopped onion
½ cup chopped green pepper
1 ½ cups chicken broth
½ tsp. ground coriander seeds
½ tsp. powdered ginger
3 Tbsp. smooth peanut butter
Salt and pepper to taste
Wash chicken and pat dry. Sprinkle with garlic powder. Melt butter in a large skillet and add onion and green pepper. When onion is transparent, but not brown, add chicken to skillet and brown on both sides. Add broth, coriander and ginger. Cover and cook until chicken is tender. Take chicken out of skillet and remove skin and bones if you have used bone-in chicken pieces. Return chicken to skillet and add peanut butter to gravy. Season. Serve garnished with black olives and fried plantains. Accompany by Brazilian rice.
Tasty Thai Shrimp and Sesame Noodles
Newman’s Own/Good Housekeeping Annual Recipe Contest
1993 Grand prize- Beverly Ann Crummey, Brooksville, Florida
1 pound medium shrimp, shelled and deveined
1 (8-oz) bottle Newman’s Own Light Italian dressing
2 Tbsp. chunky peanut butter
1 Tbsp. soy sauce
1 Tbsp. honey
1 tsp. grated fresh ginger
½ tsp. crushed red pepper
1 (8-oz) pkg. Angel hair pasta
2 Tbsp. salad oil
1 Tbsp. toasted sesame oil
1 medium carrot, shredded
1 cup chopped scallions
¼ cup chopped cilantro, for garnish
In a medium bowl, mix the shrimp with 1/3 cup Italian dressing. Cover and refrigerate 1 hour. In small bowl, mix peanut butter, soy sauce, honey, ginger, crushed red pepper and remaining dressing; set aside. After the shrimp has marinated prepare pasta as label directs; drain. Over high heat in large saucepan heat salad oil and sesame oil until very hot. Add the carrot and cook 1 minute. Drain off the dressing from the shrimp and discard the dressing. Add shrimp and scallions to the carrot and cook, stirring constantly, about 3 minutes or until the shrimp are opaque throughout. In a large bowl, toss the hot pasta with the dressing mixture and shrimp mixture. Sprinkle with chopped cilantro.
Lynette’s Double Peanut Butter Cookies (makes 3 doz.)
3 cups flour
1 cup sugar
1 tsp. soda
1 tsp. salt
1 cup butter, softened
1 cup peanut butter (smooth or chunky-your choice)
½ cup light corn syrup
½ cup milk chocolate chips
¼ cup creamy peanut butter
Combine flour, sugar, soda and salt in mixing bowl of electric mixer. Cut in butter and peanut butter until particles are fine, using low speed of mixer. Blend in corn syrup. Shape into 2-2” diameter rolls and wrap in plastic wrap. Chill or freeze until firm. Slice 1/8” thick with sharp thin knife. Place half the slices on ungreased cookie sheet. Place ½ tsp. peanut butter and 5 or 6 chocolate chips on each. Top with remaining slices. Seal edges with fork. Bake at 350 for 12-15 minutes.
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