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Mar 2, 2010 09:35 PM

A plethora of Peanut Butter

The creamy kind, I was "gifted" with 5 big jars, enough until 2013.
Anyway, I'm looking specifically for soup, chicken, noodle dressing, breads, bbq sauces and other interesting and/or weird things to do with all of this peanut butter.
I don't need dessert recipes, as I have plenty, unless you have a good ice cream recipe.
Thanks, and I searched the Chow archives already so I know what's there.
Bring it on!

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  1. Is it the natural kind or does it have added sugar? The Africa News Cookbook has a whole chapter of chicken and stew recipes that utilize peanut butter. They are all awesome -I've had the book for over a decade and tried them with both the sweetened peanut butter (it was all I could find where I was living at the time) and all natural peanut butter . The book is great if you can find it online or in a library. One of my favorites is a greens recipe (i've adapted over time) as follows:

    2 medium onions finely chopped
    2 tbs olive oil
    4 cloves of garlic chopped/crushed
    1 chili pepper (I use a jalepeno or 2 or 5!)
    2 green bell peppers chopped
    1 can crushed tomatoes
    6 tbs smooth peanut butter
    1/2 lb spinach or other greens (i've used choy sum, spinach, mustard greens etc)

    Saute onions till golden, add garlic, all chopped peppers, salt to taste, white pepper or a smack of cayenne or habanero. (can also throw in some chicken pieces and fry till brown/ Add tomatoes and 2 cups water (mash up tomatoes with a fork) Simmer for 5-10 minutes. Thin the peanut butter out with some hot broth or water and stir into mix. Add greens and simmer for a few minutes. At this point I usually add some pre-made berbere (African spice mix) but it's good without too. I generally serve it as a thick stew over brown rice or barley.

    3 Replies
    1. re: ghostpeppergirl

      Yes, this is the kind of recipe I'm looking for. I've wished for years that I had bought that cookbook when I had a chance and maybe I will someday.
      It's creamy sugar-added peanut butter <sigh> not the natural kind or even crunchy, which I prefer, but it was a "gift" and I'm grateful.

      1. re: bushwickgirl

        Just making sure you saw this thread on Chow

        My husband's two favorite new soups are my versions of Szechuan soup and African soup. If he knew they both also contained mainly carrots and yams, I don't know what would happen. But they are both very pleasantly spicy and he always has seconds.
        1 cup smooth peanut butter
        2 cup chopped onions, celery, shallots and garlic etc
        1 Tbsp oil
        1/2 tsp cayenne
        1 tsp fresh grated ginger
        dash sriracha or other hot sauce
        1 cup chopped carrots
        2 cups chopped sweet potatoes( I usually use cooked leftover, or canned pumpkin
        )4 cups stock
        1 can Campbells tomato soup (or if that grosses you out, sub V8 or tomato juice) (but I think it really makes it)
        dash lime juice
        yogurt and chopped chives or scallions to top

        Saute vegs til translucent.
        Add cayenne, ginger and hot sauce.
        Saute carrots for a few minutes, then add sweet potatoes and stock.
        Simmer til tender, about 15 minutes.
        Puree and add tomato.
        Reheat adding peanut butter and lime juice.
        Serve topped with yogurt and chives

        1 med onion
        1 stalk celery
        1 clove minced garlic or shallot
        1 tsp peanut oil
        1 lb carrots, cut in 1 inch slices
        sliced ginger, 3/4 inch piece
        1/8 tsp hot pepper flakes
        3 cups chicken broth
        1 1/2 Tbsp soy sauce
        1 1/2 Tbsp creamy peanut butter
        1 tsp sugar
        1 tsp sesame oil
        1 cup milk
        sriracha to taste

        Saute onion, celery and garlic til soft.
        Add carrots, ginger, red pepper flakes and broth, simmer 45 minutes til carrots soften.
        Add remaining ingredients and puree in blender.
        Return to pot and heat but don't boil.

        Peanut sauce I'm sure you can find hundreds of different recipes, here's mine, I use it as a dip as well as with noodles.

        4 Tbsp peanut butter (creamy or chunky)
        2 Tbsp oil (I use olive oil here for some reason)
        4 Tbsp soy sauce or ponzu
        4 Tbsp sugar
        4 Tbsp rice vinegar
        1 tsp sesame oil or hot chili oil
        2 tsp sriracha
        1/8 tsp ground coriander
        ginger to taste
        Blend in blender, then thin with a bit of tea or sherry if necessary.
        When I serve with noodles, I like to add some toasted sesame seeds.
        When I serve as a dip, I might add a bit of Colemans mustard.

        Hey don't forget to just eat the peanut butter on a piece of apple or inside a slice of banana for a healthy snack.

        I make a Mole sauce for chicken that I add peanut butter to, and I just posted my recipe for Mexican Shepherds Pie that uses a spoonful or so. How big are these jars, hopefully not foodservice size!

        1. re: coll

          The jars are 18 oz. but as it's just the two of us, it's a lot of peanut butter. My source called this morning to say she had two more jars for me. I almost told her to gift someone else, but she was thinking of me and now I have tons of things to cook with the stuff, so it's cool.
          I'm really fond of peanut and banana together anything. I like it stuffed into dates, too.

    2. I discovered this Banbanji chicken recipe from CH's own Yukari Sakamoto ( from her website). It is quick to make and delicious. I first made this with peanut butter before I could find Japanese sesame paste (nerigoma) and it works just fine. The rayu adds a nice spice to it. You can also use pork instead of chicken. http://tokyostation-yukari.blogspot.c...

      1. I use peanut butter on whole wheat or soba noodles- peanut butter thinned with hot water and mixed with some rice vinegar, toasted sesame oil, scallions, and a bit of soy sauce. I don't measure, I just add till it tastes good. To bulk out the noodles, I add shredded carrots and beets and sometimes daikon or jicama.

        I don't have an ice cream recipe.. but I once had peanut butter ice cream with a raspberry jelly swirl- totally decadent.

        1. now THIS is a thread i can get behind! ;)


          For the kale:
          1 large bunch kale
          1 small red onion, sliced
          ¼ cup chopped peanuts

          For the dressing:
          ¼ cup brown rice vinegar
          ¼ cup tamari sauce
          2 tablespoons fresh lime juice
          2 tablespoons agave nectar or honey
          2 teaspoons chopped ginger
          1½ teaspoons sriracha
          1 teaspoon kosher salt
          1 teaspoon chopped garlic
          ½ teaspoon cayenne
          6 oz hot water
          1 cup creamy peanut butter

          Blanch kale in lightly salted boiling water for 2½ minutes, drain, shock in an ice bath, and squeeze dry.

          Add all dressing ingredients to blender and puree until smooth, adding more water by the tablespoon if too thick. Transfer to a glass jar and refrigerate.

          To serve, put kale in a bowl, top with onion and peanuts, and drizzle with dressing.
          *The dressing is also delicious over blanched or steamed broccoli, bok choy, or snow peas, or tossed with your favorite shredded slaw mix or noodles. And feel free to garnish with toasted sesame seeds instead of chopped peanuts - you can even sub toasted sesame oil for about ¼ of the peanut butter in the dressing.

          you can also try some of the savory recipes from the PB Lovers website...

          and here's a thread about peanut sauce recipes:

          other ideas:
          - melt PB with sriracha, honey or sugar and salt, and drizzle over popcorn
          - PB Bacon Truffles
          - Pumpkin (or squash) and Peanut Curry

          6 Replies
          1. re: goodhealthgourmet

            This salad sounds fabulous! I've got all the ingredients for the dressing, hopefully I'll have time to make it!

            1. re: cheesecake17

              it is pretty terrific :) there was a discussion on the LA board last year about a kale dish with spicy peanut sauce that's served at M Cafe de Chaya, but when i got my hands on the recipe i didn't really like i made a bunch of changes, and this was the result. if you end up making it i'd love to hear your feedback.

              ETA: almost forgot...chiffonade of fresh basil is a great garnish for this - the flavor works really well.

            2. re: goodhealthgourmet

              I just tried this, linked from the kale salad thread and it's incredible! I could imagine putting this dressing on just about anything and having it taste amazing. Crack dressing.

              1. re: mollyomormon

                Any recipe from GHG is always a homerun, she should write a book. I would be first in line!

                1. re: coll

                  I agree. I've been poststalking GHG and I think she could write a great healthy eating cookbook.

                  1. re: toveggiegirl

                    awww, you girls are making me blush! i appreciate all the love :) my friends & family have been hounding me (no pun intended) to write a cookbook for ages, and i promised them AND myself that i'd start working on it before year's end. i'll certainly keep you all posted!

            3. PBJ AND APPLE
              PBJ and Bananas