Peanut butter jams well with other ingredients besides grape jelly.
And, not just as an addicting addition to desserts, such as pies, cookies, brownies and ice cream. (For the record: Whoever invented peanut butter cup ice cream is my hero.)
Savory dishes get a boost in protein and calories with the addition of peanut butter, as well as a more robust sauce in both flavor and thickness.
There are about 400 calories in one-fourth cup (or 4 tablespoons) of peanut butter. That sounds like a lot, until you realize that it is divided over four to six servings. And, with about 4 grams of protein per tablespoon, that is a reasonable trade-off for the high calorie content.
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Following are two savory dishes featuring smooth peanut butter. The first is my favorite version of tomato soup. The second is a chicken dish that includes ground ginger and ground garam masala, a spice commonly used in South Asia.
I prefer using natural peanut butter, but sometimes even the smooth variety is not creamy enough to blend well in a sauce or soup. I have had cooking success using Earth Balance's variety of coconut and peanut spread. It is made with extra-virgin coconut oil.
Because the Peanut Butter Chicken recipe below includes coconut cream, the Earth Balance variety of peanut butter blend works well in the dish.
I made several changes to the original recipe at the BBC Good Food website bbcgoodfood.com. Chief was replacing the cilantro with fresh Thai basil from my herb garden. Compared to the better known Italian version of basil, Thai basil It is more fragrant and has a somewhat lemon flavor.
If you cannot source Thai basil, use fresh cilantro, which usually is easy to source in the produce section.
Serve the chicken dish over rice, such as basmati or jasmine, or riced cauliflower.
Share your favorite recipes or food-related historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com.
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Creamy Peanut Butter-Tomato Soup
Ingredients
2 tablespoons cooking oil (peanut recommended, but others will do)
1/2 cup onion, minced
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon celery salt
Dash cayenne
1/2 cup smooth peanut butter
1 can (13.5 to 15 ounces) coconut milk, plus enough whole milk to make 2 cups (or can use only whole milk)
2 cups tomato juice
Directions
1. In medium-sized pot, heat oil over medium-high heat. Add onions and sauté until tender but not browned, about 3-4 minutes.
2. Reduce heat to medium. Add flour, salt, celery salt and cayenne. Stir well.
3. Blend in peanut butter (suggest using a whisk). Add milk gradually, stirring to blend. Cook and stir until mixture comes to a boil and is thickened.
4. Add tomato juice and bring just to a boil. Serve hot. Makes 5 cups. (Note: For a smoother soup, before serving pour mixture through a strainer.)
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Peanut Butter Chicken
(Adapted from a recipe at bbcgoodfood.com)
Ingredients
2 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts (about 2-2 1/2 pounds), cut into chunks
Salt to taste
Freshly ground black pepper to taste
1/3 cup red onion, diced
3 garlic cloves, minced
Cayenne pepper to taste
2 teaspoons ginger
2 teaspoons garam masala
1/3 cup smooth peanut butter
1 can (13.5 to 15 ounces) coconut milk
1 medium tomato, chopped
7-8 fresh Thai basil leaves, chopped (about 1 teaspoon); or leaves from 5-7 cilantro sprigs, chopped
Optional: Roasted peanuts, rough chopped, to serve
Directions
1. In a large skillet or Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the chicken, in batches, and sauté until browned. While cooking, season with salt and pepper to taste. Set aside the chicken.
2. In the skillet or Dutch oven, heat the second tablespoon of oil. Add the onion, garlic, cayenne, ginger and garam masala and sauté for 1 minute.
2. Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the Thai basil (or cilantro). Reduce heat to low and cook for 30 minutes, until the sauce thickens and the chicken is cooked through.
3. Serve over rice or riced cauliflower. Add roasted peanuts on top. Yields about 6-8 servings.
Laura Gutschke is a general assignment reporter and food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalists with a digital subscription to ReporterNews.com.
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