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  • The Low Fat Chick 10:07 am on February 11, 2012 Permalink | Reply
    Tags: , peanut butter, ,   

    Spicy Peanut Capellini 

    I have an addiction to shopping for food.  I will show up at the grocery store or farmer’s market, buy everything on my list and then continue to coast around the store on a mission to find more fresh and exciting ingredients to add into my overly, stuffed cart.  This weekend I decided to not go grocery shopping and make meals out of whatever I have in my home. Since I have a food saver machine, I have plenty of leftover veggies I could use for this recipe along with a large container of lightly salted peanuts in my freezer.  Because I have a plethora of Asian ingredients in my cabinet, as I just love Asian food, a quick peanut pasta dish came to mind. This dish is a spicier variation of an Epicurious recipe.  I used Capellini pasta, which is a thin pasta, similar to angel hair pasta. The Capellini was perfect to toss in this light peanut sauce.  Great, easy, and an ideal meal for my Friday night.

    Ingredients

    6 Tbsp creamy peanut butter
    1/4 cup chicken broth, reduced sodium
    3 Tbsp rice vinegar
    3 Tbsp soy sauce, reduced sodium
    1 1/2  Tbsp sugar
    1 Tbsp sesame oil
    1 Tbsp fresh ginger, minced
    1/2 tsp chili garlic sauce
    1 cup carrots, shredded
    1/2 cup green onions, chopped
    8 oz Capellini pasta
    1/4 cup salted peanuts, chopped
    4 tsp Sriracha sauce

    Preparation

    Combine and whisk the first 8 ingredients in large bowl. Set aside.

    Cook pasta in large pot of boiling water until al dente, stirring occasionally. Drain pasta.

    Add carrots and green onions to the peanut mixture. Stir to blend. Add hot pasta to the peanut mixture and toss to coat pasta. Sprinkle with peanuts and lightly toss again.

    Divide pasta among 4 bowls and top each bowl with a drizzle of 1 teaspoon Sriracha sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 511.04

    % Daily Value
    Calories From Fat  194.43  38%
    Total Fat 23.75g 37%
    Saturated Fat 4.06g 20%

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    • lisabinegar 1:22 pm on February 12, 2012 Permalink | Reply

      Okay, I am making this dish this week! My husband loooves peanut sauce on noodles but I haven’t been able to find a variation that I am crazy about yet. I think I will sub the shredded carrots for some broccoli slaw I have drying out in a bag in my fridge to use it up. This looks fantastic!

      • The Low Fat Chick 1:40 pm on February 12, 2012 Permalink | Reply

        So glad you want to try it! Using broccoli slaw would be just as delicious. Great suggestion. I may have to try it myself. I hope your husband likes it. If he likes sweet sauces add more sugar but if he likes spicy like me, keep as is and don’t forget the Sriracha.

  • The Low Fat Chick 7:36 pm on September 24, 2011 Permalink | Reply
    Tags: asian, peanut butter, potstickers, ,   

    Crispy Peanut Chicken Potstickers 

    One of my favorite things to do is eat multiple plates of smaller foods. It is a fabulous way to explore multiple flavors at one time, just like the Spanish tradition of tapas. This dish is part of my small plates of food fascination. Baking these pot stickers instead of steaming gives them a nice crispy crunch and makes them great for dipping into teriyaki sauce. I developed this recipe but want to warn those monitoring sodium to be be careful with the teriyaki sauce. Either make your own sauce with low sodium soy sauce or buy low sodium teriyaki sauce. These potstickers are great for a party as well.

    Ingredients

    1 lb ground chicken
    2 Tbs garlic, minced
    2 Tbs fresh ginger, minced
    2 Tbs scallions, minced
    1/4 cup chunky natural peanut butter
    2 Tbs brown sugar
    1 Tbs chili garlic sauce
    1 Tbs fresh basil leaves, chopped
    36 pot sticker or wonton wrappers
    spray canola oil
    1/2 cup teriyaki sauce

    Preparation

    In a hot pan sauté ground chicken, garlic, ginger and scallions together until the chicken is thoroughly cooked.

    Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili garlic sauce, and basil. Chill the mixture.

    Heat the oven to 425 degrees.

    Place about a teaspoon of mixture in the center of each wrapper. Fold in half, using a dab of water to glue the edges.

    Spray a large baking sheet with canola oil. Place the pot stickers on the sheet. Spray the top with canola oil.

    Bake for 12 minutes or until crispy.

    Serve with teriyaki sauce.

    Servings: 8
    Serving size: 1/8 of a recipe (11.4 ounces).
    Calories 631.62

    % Daily Value
    Calories From Fat (16%) 102.88
    Total Fat 11.47g  18%
    Saturated Fat 2.63g 13%

    Tips
    Do not use peanut butter made with partially hydrogenated oil, whole hydrogenated oil, or palm oil.

     
  • The Low Fat Chick 8:49 am on December 11, 2010 Permalink | Reply
    Tags: , , peanut butter,   

    Beef Stir-Fry with Peanut Sauce 

    It’s been a long week at work with catered lunches and dinners, so I wanted to take it slow and eat something light and yummy.  I have not had stir fry in a while, which I just love because it is an excellent blend of protein, vegetables, and carbs, so I got to cookin’!  This recipe has a yummy peanut sauce with a hint of sweetness, as the touch of honey and brown sugar give it an excellent flavor.  I like to eat stir fry with my favorite noodles, udon noodles for a well-balanced meal.

    Ingredients

    1/4 cup smooth natural peanut butter
    1/3 cup orange juice, freshly squeezed
    3 tablespoons reduced-sodium soy sauce
    1 tablespoon rice vinegar
    2 teaspoons brown sugar
    1 tablespoon honey
    1/2 teaspoon red pepper flakes
    4 teaspoons peanut oil, divided
    3 cloves garlic, minced
    1 pound sirloin steak, trimmed and thinly sliced
    1 small head Savoy cabbage, thinly sliced
    2-5 tablespoons water
    1 large carrot, grated
    1/4 cup scallions, thinly sliced
    1/4 cup chopped unsalted roasted peanuts, (optional)

    Preparation  

    • Whisk peanut butter, orange juice, soy sauce, vinegar, brown sugar, honey, and red pepper flakes in a medium bowl until smooth.
    • Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
    • Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more.
    • Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and add scallions. Toss to combine. Serve sprinkled with peanuts (if using).

    Servings: 4

    Calories: About 379 per serving.

     
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