or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Meal Planning › Ideas for peanut butter
New Posts  All Forums:Forum Nav:

Ideas for peanut butter

post #1 of 10
Thread Starter 
So I had loads of peanut butter stashed from our Wic coupons and need some ideas for what I can cook with it!
post #2 of 10
Peanut Butter cookies? Peanut sauce? Peanut butter balls? I make a molasses fudge with peanut butter. Oatmeal and peanut butter.
Hmm can't think of anything else. Good luck!
post #3 of 10
I make a sauce with peanut butter, soy sauce, honey, and ginger, and then put it on noodles... like udon or rice noodles. Top with scallions...

You could make maafe - not sure how you spell it, but it's a stew made with peanut butter and meat and veggies... a Senegalese woman made it at a potluck I went to and I've always meant to find a recipe... it was really good!
post #4 of 10
--chicken satay over spinach
--slather it over a turkey or turkey breast and roast
--peanut butter pie
--granola bars
--peanut butter fudge
post #5 of 10
Peanut butter stuffed dates. Best snack ever.
post #6 of 10
My two favorites are
1) Thai sauce and fettucine: Make the fettucine. In the last two minutes of cooking add thin carrot slices (I either grate or use the veggie peeler to slice) and snow peas. Drain all and toss with sauce. The sauce is equal parts pb and hoisin sauce (1/2 cup each I think)
2) I also do stuffed french toast with pb and bananas (or anything you think goes well with pb). It's so rich that you don't have to put any syrup with it.
post #7 of 10
Quote:
Originally Posted by dianakaye View Post
My two favorites are

2) I also do stuffed french toast with pb and bananas (or anything you think goes well with pb). It's so rich that you don't have to put any syrup with it.
Recipe please!!!
post #8 of 10
Here is my recipe for Maafe - African Chicken Stew:

Ingredients
•3 cups unsalted roasted peanuts (1/2 lb) or 2 cups "all natural" creamy peanut butter
•6 cups water
•10 lb chicken pieces such as drumsticks, thighs, and breast halves
• 4 tablespoons vegetable oil
•2 medium onion, chopped
•2 red bell pepper, chopped
•6 garlic cloves, finely chopped
•2 (14- to 16-oz) can diced tomatoes including juice
•2 teaspoons cayenne
•4 teaspoons salt
•3 lb sweet potatoes (2 medium), peeled and cut into 1-inch pieces
•8 medium turnips (1 lb), peeled if desired, halved horizontally, and cut into 3/4-inch wedges
•2 lb spinach, coarse stems discarded

Accompaniment: white or brown rice

Preparation:
Preheat oven to 325°F. If using peanuts, blend in a food processor until they form a butter, 2 to 3 minutes. Put fresh or jarred peanut butter in a bowl and gradually whisk in 3 cups water.

Pat chicken dry and season with salt. Heat oil in an ovenproof 4- to 5-quart heavy pot (with a tight-fitting lid, for use later) over moderately high heat until h ot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, without crowding, about 6 minutes. Transfer chicken to a bowl as browned. Pour off all but about 2 tablespoons fat from pot, then add onion and bell pepper and sauté, stirring occasionally, until onion begins to brown, about 4 minutes. Add garlic and sauté, stirring, 1 minute.

Stir in peanut butter mixture, remaining 1 1/2 cups water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer.

Cover pot with lid, then braise chicken in middle of oven until tender, 45 minutes to 1 hour. Transfer chicken with tongs to a large (4-quart) serving dish and keep warm, covered.

Stir potatoes and turnips into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 minutes. Transfer cooked vegetables with a slotted spoon to serving dish.

Simmer sauce, uncovered, stirring, until reduced to about 4 cups, about 5 minutes. Remove from heat and stir in spinach, then let stand, partially covered, until spinach is wilted, 2 to 3 minutes. Season with salt if necessary, then spoon over chicken.

This makes a huge amount of food - we've fed large crowds with this. It also makes great leftovers. And the kids are definitely fans! When I'm short on time or we don't need so much food, I've also made this with leftover roasted chicken that has been shredded and about 1/2 of the other ingredients. This is a good recipe to start the night before and then finish in the slow cooker.
post #9 of 10
Our other favorite peanut sauce comes from Cynthia Lair: http://www.cookusinterruptus.com/index.php?video_id=49

This one is awesome...perfect on chicken satay, freesh rolls, stir fries, noodles or rice, greens. Our kids love it because it is mild and sweet. My husband and I add a little thai red pepper sauce to give it a little kick.
post #10 of 10
These are great ideas! I thought I'd share our favorite cookie recipe. I don't feel right calling it a "peanut butter cookie." It's really more of an "everything cookie."

Peanut butter + oats + nuts + chocolate chips... Yummm.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meal Planning
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Meal Planning › Ideas for peanut butter