peanut

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Almond Butter

Published September 5, 2013 by jenmatteson

**I have to preface this post with the fact that it was obviously written a few weeks ago, as I mention that I’m leaving for my weeding in less than a week, and guess what, I already told you yesterday that I just got back from my wedding!

Who doesn’t like peanut butter? ¬†I’m not sure I know anyone personally, but I’m sure there is someone out there ūüėź ¬†While I really love peanut butter with almost anything, almond butter is just as good. ¬†I’ve been saving this recipe for quite some time, for no particular reason, except that I didn’t know when I’d have time to make it.

Almond Butter

Seeing as though I am not working (oh yeah, big announcement!), I have found that I have had quite a bit of time on my hands. Funny how easily you can keep yourself busy when you’re not working. ¬†You start to wonder how you had time to get anything done before! ¬†Great news for me, we are leaving for our wedding in less than a week, and getting things ready has certainly kept me busy over the last few weeks. ¬†Finalizing menus, choosing wines, coordinating arrivals, list after list, and I suppose I should start thinking about packing sometime soon.

Almond Butter

Anyway, back to the almond butter. ¬†I was a little skeptical as to if this would turn out well, but I had the perfect opportunity! ¬†My girlfriend, Kim (also famous on my blog for her sun-dried tomato guacamole), made a freaking¬†delicious Pad Thai a few weekends ago at my bachelorette party weekend, and I’ve been dying to recreate it. ¬†Not only was the Pad Thai out of this world, but it was vegan and gluten-free. ¬†Could life get any better?

Almond Butter

Kim’s sauce was made with almond butter, and so instead of buying some, I figured this was my calling to finally make this almond butter recipe I’d been saving for probably over a year. ¬†Funny thing is, it couldn’t have been any easier, and I thought it tasted delicious! ¬†Make up a batch and enjoy it on toast, sandwiches, cookies, by the spoonful or even in a Pad Thai recipe (I’ll post the vegan recipe soon, promise). ¬†You’ll love it!

Almond Butter

Almond Butter

Source: Adapted from Honey, What’s Cooking?
Servings: Makes 1 cup

Ingredients:

2 cups raw, unsalted almonds
2 tbsp Sugar in the Raw Turbinado Brown Sugar
1 tbsp olive oil
pinch of salt

Directions:

1. Add almonds into the bowl of a food processor.  Process for a few minutes, stopping every so often to scrape down the sides.  The mixture will first look like a course flour, but when processed for longer, will eventually form a dough, and finally a creamy butter.  This could take anywhere between 7-10 minutes of processing.  Just keep an eye on it and continue to stop and scrape down the sides.

2. Once the mixture resembles a creamy butter, add sugar, oil and a pinch of salt to taste.  Pulse a few times to combine.  Taste and adjust seasonings as desired.  Transfer to airtight container and store in refrigerator for up to 2 weeks.

Spicy Peanut Noodle Salad

Published April 14, 2013 by jenmatteson

I mentioned a few posts ago that I was really on an Asian kick, and I wasn’t kidding. I’ve got another one. Only because I had 8 oz of fresh rice stick noodles leftover, and I wanted to use them up. I have no idea how long they would be good for, and the packaging was absolutely no help.

Spicy Peanut Noodle Salad

It’s “spring” here in Minnesota, so we must start thinking about our summer figures. Oh, and I have a small event coming up at the end of August that I’d like to look my best for ūüėČ I love eating salads; they are so versatile, and definitely a meal for spring and summer. While the technical start of spring was March 20th, we’ve had nothing close to what we would call “spring weather”. In fact, we just had a snow storm this week, dumping up to 9″ of snow in some areas. More snow is in the forecast for this weekend. I’m really glad I put all my patio furniture together and out on my deck when it was nice two weeks ago.

Two weeks agoThis week

 

 

 

 

 

 

 

But let’s talk about the salad. I really loved this salad, and the noodles bring a lot of sustenance¬†to it. As a carb lover, adding the carbs right into my salad is brilliant! The original recipe was for¬† a noodle salad, but I just added more lettuce and took out some noodles to make a more salad-salad :p¬† This still made a huge salad, enough for Nate and I to have dinner, and each take it for lunch for two days. We ran a little short on the dressing, but that’s no biggie, though in my opinion, it was the best part! I loved all the veggies in this salad, and I added in bean sprouts (as they were also leftover from the Pad Thai I made earlier in the week).¬† This was a great way to use up leftover veggies, noodles, and bean sprouts to create a new exciting entr√©e salad.¬† It came together super fast, too, which is always a huge plus!

Spicy Peanut Noodle Salad

Spicy Peanut Noodle Salad

Source: Adapted from Branny Boils Over
Servings: 6

Ingredients:

For the dressing:
5 tbsp low sodium soy sauce
2 tbsp water
3 tbsp peanut butter
2 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp fresh ginger, minced
3 cloves garlic
1 tsp sugar
1 Serrano chile, seeded
1/3 cup peanuts

For the salad:
1/2 red bell pepper, julienne
1/2 yellow bell pepper, julienne
2 carrots, shredded
1 head romaine lettuce, sliced into ribbons
2 boneless, skinless chicken breasts, cooked and shredded
4 oz rice stick noodles, cooked and cooled
1 1/2 cup bean sprouts, thoroughly rinsed (I quickly sautéed mine)
1/4 cup cilantro, chopped
crushed red pepper flakes

Directions:

1. Combine all dressing ingredients in a food process, except for the peanuts.  Puree until smooth.  Add peanuts and pulse until coarsely chopped.

2. In a large bowl, combine all salad ingredients.  Pour dressing over the top and toss to combine.  Garnish with cilantro and red pepper flakes before serving.

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