New ways to use the pantry standby.
If you love peanut butter, you’re sure to find a reason to cook up some of these creative delights.
Ingredients
- 1 batch of pizza dough
- About 1/4 c smooth peanut butter
- About 1/2 c good quality marinara sauce
- 4-6 oz sliced mozzarella
Preparation
- Preheat oven to 450
- Roll out the pizza dough
- Smear it with a thin layer of peanut butter
- Cover with sauce
- Place the slices mozzarella on top
- Cook for about 10 min, ideally on a pizza stone but a baking sheet works too
- When the cheese melts and starts to brown, it’s ready
Ingredients
- 1 small banana, mashed
- 3 slices cooked bacon
- 2 Tbsp peanut butter
- 2 slices white bread
- 2-3 Tbsp butter
Preparation
- Smear one piece of bread with the mashed banana
- Smear the other with peanut butter
- Place the bacon on top and put them together like a sandwich
- Heat the butter and fry the sandwich like a grilled cheese until brown on both sides
Ingredients
Noodle sauce
- 1/4 c fish sauce
- 1/3 c brown sugar
- 2 Tbsp rice vinegar
- 1/2 tsp red pepper flakes
- 1/4 c smooth peanut butter
- 1/4 c coconut milk
- 1 Tbsp red curry paste
- 4 oz rice noodles cooked according to the directions
Glaze
- 2 Tbsp brown sugar
- 2 Tbsp fresh lime juice
- 2 Tbsp white wine vinegar
- 3 Tbsp olive oil
- 4 6 oz fillets of Chilean sea bass or black cod
- 2 chopped scallions for garnish
Preparation
- Combine the first set of ingredients in a sauce pan
- Heat and whisk until creamy
- Add the rice noodles and toss
- Cover and reduce heat to lowest setting
- Heat the ingredients for the glaze until combined and thickened
- Heat the oil in a large skillet
- Season the fillets with salt and pepper
- Sear in very hot oil. About 2 min per side
- Place a dollop of noodles on each plate
- Top with a seared fillet
- Drizzle with glaze
- Garnish with scallions
Ingredients
- 1 lb pork tenderloin
- 1/4 c apricot preserves
- 2 cloves of garlic, minced
- 1/2 tsp coriander
- 1/4 c soy sauce
- 1 Tbsp rice wine vinegar
- 2 Tbsp smooth peanut butter
- Juice of 1 lime
- 1/4 c fresh orange juice
- 1/2 tsp red pepper flakes
- 2 Tbsp vegetable oil
- 2 Tbsp chopped cilantro
The Poi
Poi gets a bad rap. It’s a great low cal starch. When paired with a flavorful Hawaiian dish, it works. It’s also super easy to make.
Preparation
- Combine preserves, garlic, spices, juices, vinegar, peanut butter and soy sauce in a bowl
- Whisk to thoroughly incorporate the ingredients
- Marinate the pork in the mixture for 2-8 hrs
- Preheat oven to 425
- Heat the oil in a Dutch oven or oven proof skillet
- Sear the pork until brown on all sides
- Place the skillet in the oven for about 15 min
- A meat thermometer should read 160
- Heat the remaining marinade to a boil, stirring constantly.
- Pour over the tenderloin garnish with cilantro.
The Poi
1 taro root, peeled, steamed until tender and mashed
That’s it. Add some salt and spoon a bit into the plate, placing the slices of pork on top.
Enjoy your peanut butter recipes!
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