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!
BWG: I'm gonna stretccchh here. I know you said "no desserts," but does that extend to candy? Because you can always make good old Buckeyes!! ( I know, I talk about these too much.) but I'm thinking specifically of Holiday gifts for friends and family. Such a good way to use peanut butter and since you have the main ingredient a budget-saver for presents. Also peanut butter-fudge.
Funny you should mention it, just got the Buckeye recipe email from smittenkitchen this morning! So now I have that and another easy no cook recipe involving oatmeal, cocoa, honey, peanut butter and butter, so easy even mrbushy can make them.
Got another Buckeye recipe you'd care to share?
Thanks for thinking of me.
My grandma's - she was an Ohio girl, born and bred, never lived anywhere else! The notations about which brands to use are hers and I've actually never made them with anything else. They're not fancy, but they're good!
2 ½ lbs. powdered sugar
3 t. vanilla
2 c. peanut butter (Jiff is best)
1 lb. margarine or butter (Fleischmann's is best)
3 pkgs. semi-sweet chocolate chips
Cream together butter, peanut butter and vanilla, then beat in powdered sugar. Roll into 1 inch balls. Place on waxed paper lined cookie sheets and refrigerate or freeze for an hour. Melt chocolate in the microwave or over a double boiler, then use a toothpick to dip balls halfway into chocolate. Let cool on waxed paper.
And another - this one from a friend of mine, also an Ohio native - it's HER family recipe, and her Grandma is the one that made the notations about which brands to use! These are slightly grainier than my Grandma's - they have more of the texture of a Reeses Cup. Still good!
2 ½ c. powdered sugar
1 t. vanilla
1 ¾ c. plus 2 T. peanut butter (Skippy is best – can just use an 18 oz. jar)
½ c. brown sugar
1 stick butter, melted
1 lb. melted chocolate
Mix the peanut butter with the butter and vanilla. Mix in the brown sugar and then the powdered sugar. Roll into balls and refrigerate, then dip in melted chocolate.
They really are easy - kid-friendly, too. We used to help my mom make huge batches of them when we were little. I just looked at Smittenkitchen's recipe and although I'm sure it's good, it's quite untraditional, with the cream cheese and the graham cracker crumbs. I do agree with her that a little salt might not be a bad thing though, and if I make any this year I'll probably add a little to my Grandma's recipe. They are SWEET, for sure!
I make a half-recipe nearly identical to what's below, but I never use margarine only because I'm going to be eating these pretty much by myself and I don't like the taste. Proportions are a cup and a half of (stabilized) peanut butter to a cup of room temp butter, blended with a tsp. vanilla: 6 c. (sifted) powdered sugar first stirred then kneaded in (should have fudge consistency that will hold the shape of a ball.) Heaping tsps. rolled into balls; melt a pkg. chocolate chips w/ 1/2 oz. grated cooking paraffin until glossy: w/ toothpick dip filling into chocolate, leaving a small "eyeball" at the top of the candy. Set on waxed paper. These are ungodly sweet, but I gotta have 'em.
No, no powdered milk. I noticed I added honey to my post above; the original recipe doesn't include it. I may have added it at one point, as a sub for some of the sugar. Feel free to experiement.
I don't know where this recipe came from, I don't believe it was from a CH poster. If so, credit is due, whomever you are, and thanks. Time to make, 10 minutes:
1 cup rolled old-fashioned oats ( I used quick oats as well, no prob)
6 Tbsp. white sugar, or a combo of white and brown, or a little honey
1 1/2 Tbsp. unsweetened cocoa powder
1/2 tsp. vanilla extract
1/4 cup butter, softened
2 heaping Tbsp. peanut butter, smooth, crunchy, natural, hydrogenized, cheap, expensive, it doesn't seem to matter
1/2 cup Confectioner's sugar
I double these.
Soften butter and mix all together. Portion into small balls and chill. Consume. Can be dipped in dark melted chocolate when thoroughly chilled. Other spices could be added, either sweet or even hot. They are sweet, but not killah.
Enjoy. These are "healthy" as they contain oats and peanut butter. That's what I tell myself, haha.
Best Ice Cream Creation I've made to date:
Chocolate Peanut Butter Ice Cream from The Perfect Scoop"
Swirled with Roasted Banana Ice Cream (Also from Perfect Scoop
And finally added a Mocha Fudge Swirl (just because I could!)
Also, if you have leftovers, I would gladly take some off your hands. Peanut butter is my favorite food. enough to last most people till 2013 would only last a week in my pantry.
Although I'm NO fan of Rachael Ray, my husband asked me to try this recipe once: http://www.foodnetwork.com/recipes/ra...
It was actually pretty good, although I thought there was way too much sauce for the amount of noodles. I also have a fabulous satay recipe that is somewhat different from most satay recipes out there that calls for PB - if you are interested I'll post it when I'm at my home computer later! I also add peanut butter to my chili - it adds a rich, smooth extra "something."
Here's the recipe - it actually calls for less PB than I thought, although I have used PB instead of peanuts in the marinade and it works fine - since you blend it to a paste anyway, it's really the same difference. If I recall correctly, my mother got this recipe from an Indonesian student of hers - it's been a family favorite since I was a kid!
1.5 lb. chicken thighs, cut in strips
1 t. turmeric
2 t. coriander
1 t. cumin
2 cloves garlic
1 t. salt
2 slices fresh ginger (a teaspoon of powdered works fine too)
2 T. sugar
1 small onion
2 T. oil
2 T. soy sauce
3 T. roasted peanuts (or PB)
Put all ingredients except meat in blender and blend to a paste (it will be thick, but no worries - it sticks to the meat beautifully that way!). Marinate meat in mixture overnight, then thread onto skewers and grill or broil until cooked. Serve with peanut sauce.
1/2 lb. roasted peanuts (if salted, reduce added salt accordingly)
1 t. lemon juice
2 T. peanut butter
4 T. sugar
3 cloves garlic
1 T. salt
1 t. chinese chili sauce
2 c. water
Saute garlic briefly in a little oil, then add chili sauce. Add peanut butter, lemon juice, sugar and salt and stir to combine. Add ground peanuts and water and simmer till thick.
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
I like this Yin & Yang Tofu Salad With Peanut-Sesame Dressing from Real Food Daily. If you don't do tofu, I think it would be equally good with chicken. It's good as is or with the soba noodle variation (for a more filling meal). The dressing is really yummy.
Also, I haven't tried it yet, but David Lebovitz has a recipe in "The Perfect Scoop" for Peanut Butter Ice Cream with Chocolate-Covered Peanuts that looks really fabulous. I find David's recipes to be consistently wonderful. You can find the recipe here:
Wow, really! great! ideas!! I was especially interested in Asian stuff, noodles and dressings, thanks all for posting those recipes, and ALL the soups and kale with spicy peanut dressing sound great. Plus thanks for all the links, the peanutbutterlovers.com lots of recipes that I hadn't thought of..
Now I have lots to work with, as well as the peanut butter dessert recipes I already have. I was also given a 3 lb bag of oatmeal, which won't go to waste combined with peanut butter for cookies and whatever else I'll use it for.
Yes, PBJ and apples or bananas are favorite snacks in the bushwick house, and we will be having lots of them in the coming year.
Thanks to all of you, I knew I could count on Chow! <blowing kisses>
Oh, yay, we've broached the weird-peanut-butter-sandwich barrier! I'm always delighted by those. Haven't tried that particular one, but dill pickle with very thinly sliced onion, peanut butter and mayo is amazing. As is peanut butter, mayo, iceberg lettuce and American cheese, but if you're icked out by American cheese, that's probably a no-go. I haven't found a good sub for it yet, although something like Havarti *might* work. Cheddar definitely doesn't.
Also: I can't remember if you eat meat, but peanut butter and bacon with hot-pepper jelly is outstanding. If you're not a carnivore, just the PB and hot-pepper jelly is still very very good; it's what I had for lunch today.
ETA: sorry, just noticed the date on this post. I really need to check that before waxing all lyrical about ways to use peanut butter you've long since finished eating.
It gladens my heart when this thread pops up.
Seems to me I have had the pb/mayo/onion combo, just sans dill pickle. I don't know where my head was the day I wrote that speechless post, but today the pb/sweet gherkin/cheese sandwich sounds mighty good.
I do eat meat, and pb and bacon is just fine by me; I like that combo with banana. Next time I'll try a little pepper jelly. The post was old, but that's ok, and I actually am currently peanut butter-less. Sad.
now THIS is a thread i can get behind! ;)
GHG's KALE WITH SPICY PEANUT DRESSING
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:
- melt PB with sriracha, honey or sugar and salt, and drizzle over popcorn
- PB Bacon Truffles
- Pumpkin (or squash) and Peanut Curry
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 it...so 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.
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.
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...
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.
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.
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.
THAI PEANUT SAUCE
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!
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.