 |
|
|
|
November 2011 Food Focus
Celebrate ‘Peanut Butter Lovers’ Month’
with these reader-submitted recipes
Peanut butter is that pantry-shelf staple we turn to when there seems to be nothing else in the house to eat. But Elizabeth Cullison’s “African Peanut Stew,” pictured, unshells a whole new and exotic-tasting use for that ol’ reliable spread most often paired with jelly on bread.
Stew prepared by Emily Schilling/Photo by Richard G. Biever
African Peanut Stew
1 T. olive oil
1 medium red onion, finely chopped (about 11⁄2 cups)
1 medium green bell pepper, finely chopped (about 11⁄4 cups)
1⁄2 cup chopped carrots
1⁄2 cup chopped celery
3 cloves garlic, minced
2 T. peeled and minced fresh ginger
1 T. curry powder
1 can (141⁄2 oz.) diced tomatoes, drained
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 sweet potato (12-oz.), peeled and cut into 1⁄2-inch pieces
11⁄2 cups shelled edamame
1⁄4 cup natural peanut butter, creamy or crunchy
1⁄4 cup chopped fresh cilantro
1 bag (5-oz.) baby spinach leaves, torn into bite-size pieces
1⁄2 t. salt
Coarsely ground black pepper
Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; saute until soft and translucent, about 5 minutes. Add garlic, ginger and curry powder and saute until fragrant, about 1 minute. Do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper. Serves 8.
Elizabeth Cullison, Springville, Ind.
Homemade Peanut Butter Cups
1 cup creamy peanut butter, divided
41⁄2 t. butter, softened
1⁄2 cup confectioners’ sugar
1⁄2 t. salt
2 cups (12-oz.) semi-sweet chocolate chips
4 milk chocolate candy bars (1.55 oz. each), coarsely chopped
In a small bowl, combine 1⁄2 cup peanut butter, butter, confectioners’ sugar and salt until smooth. Set aside. In a small microwave-safe bowl, melt chocolate chips, candy bars and 1⁄2 cup peanut butter. Stir until smooth. Drop teaspoonsful of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of the peanut butter mixture, then with another teaspoonful of the chocolate mixture. Refrigerate until set. Store in airtight container. Makes 3 dozen.
Edna Hoffman, Hebron, Ind.
Peanut Cluster Cookies
1⁄2 cup crunchy peanut butter 1⁄2 cup coconut
1 cup miniature marshmallows 1 cup quick oats, uncooked
1⁄4 cup butter
In a double boiler, melt together peanut butter, marshmallows and butter over low heat. Stir in coconut and oats. Drop by teaspoonsful onto waxed paper and let chill. Makes 21⁄2 dozen cookies.
Helen Phillips, Greensburg, Ind.
Frosted Peanut Butter Brownies
1 family-size boxed brownie mix
1 jar (16-18 oz.) chunky peanut butter
1⁄2 cup butter
1⁄4 cup cocoa
1⁄3 cup milk
10 large marshmallows
1 box (16-oz.) powdered sugar
Bake brownies according to package directions. Remove lid from jar of peanut butter. Microwave at medium power for 2-3 minutes, stirring every minute, until melted. Pour and spread over warm brownies. Chill about 30 minutes, until set. In medium saucepan over low heat, combine butter, cocoa, milk and marshmallows, stirring until melted. Remove from heat. Add sugar, stirring until smooth. Spread over peanut butter. Chill until set. Store in refrigerator. May be frozen in airtight container up to three months.
Irene Slaughter, Charlestown, Ind.
Return to previous page
|
|
|
|