Peanut Power Bowl
- 1 cup creamy peanut butter
- Lime juice
- 3/4 cup full-fat coconut milk, plus additional, if desired
- 1 cup cooked farro or quinoa
- 1/2 cup chopped cabbage
- 1 cup shredded carrots
- 1 avocado, sliced
- 1 cup spiralized zucchini or butternut squash
- 1/2 cup pomegranate arils
- 1 cup mandarin orange pieces
- 1/2 cup roasted peanuts
- Chopped cilantro, for garnish
- Green onions, for garnish
To make the dressing, whisk peanut butter, coconut milk and lime juice in a bowl until smooth. Add coconut milk, if necessary, to achieve desired consistency.
Make a layer of farro or quinoa in a bowl. Top with cabbage, carrots, avocado, zucchini or squash, pomegranate arils, mandarin pieces, peanuts and dressing. Garnish with cilantro and green onions.
Recipe and photo courtesy of the Georgia Peanut Commission
Beef Kabobs with Peanut Sauce
- 2 teaspoons curry powder
- 2 teaspoons dark sesame oil
- 1 tablespoon lime juice
- 1 tablespoon plus
- 2 teaspoons light brown sugar
- 1 teaspoon chili powder, divided
- 1 1/2 tablespoons soy sauce, divided
- 1 pound beef fillet, cut into 1-inch cubes
- 1/2 small onion, grated
- 1 cup coconut milk
- 8 tablespoons crunchy peanut butter
- Assorted vegetables
In a bowl, mix curry powder, sesame oil, lime juice, 1 tablespoon brown sugar, 1/2 teaspoon chili powder and 1 tablespoon soy sauce. Add the beef and toss to evenly coat. Cover, refrigerate and marinate at least 30 minutes.
Soak skewers in water. Heat broiler to medium-high.
Mix remaining chili powder, remaining soy sauce, 2 teaspoons brown sugar, onion, coconut milk and peanut butter in saucepan. Stir frequently over medium heat until simmering. Cover and remove from heat, but keep warm.
Thread beef cubes and vegetables on eight skewers. Set broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 9 minutes on high heat, turning once, for medium rare to rare. Serve with warm sauce.
Courtesy of the Georgia Peanut Commission
Peanut Butter Breakfast Bread Pudding
- 2/3 cup creamy peanut butter, divided
- 2 eggs
- 1/2 cup granulated sugar
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups cubed brioche or challah bread
- 2/3 cup pure maple syrup
- 1/3 cup crushed peanuts
- Powdered sugar
Heat oven to 350 F. Butter four 4-ounce ramekins.
In a bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated.
Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35 to 40 minutes. If bread browns too quickly, cover ramekins loosely with foil.
In a small saucepan over low heat, combine remaining peanut butter and maple syrup until warmed. To serve, drizzle ramekins with maple-peanut sauce. Garnish with peanuts and powdered sugar.
Lettuce Wraps With Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 3 teaspoons chili garlic sauce
- 1/2 lime, juice only
- 2-3 garlic cloves, grated
- 2 tablespoons fresh ginger
- 1 teaspoon fish sauce
- 1/2 cup full-fat coconut milk
- 4 tablespoons warm water, plus additional, if necessary
- 2 heads Boston or butter lettuce
- 1 pound cooked chicken
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 3 carrots, shredded and grated
- 1/2 cucumber, sliced into matchsticks
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1/4 cup crushed peanuts
- Sliced limes
Combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk and water in a small saucepan over low heat. Add water for thinner sauce.
Fill lettuce leaves with chicken and peanut sauce. Top with bell pepper, onion, carrots, cucumber, basil and mint. Sprinkle crushed peanuts on top and garnish with lime slices.
Peanut Butter Squares
- Nonstick cooking spray
- 1 package (17 1/2 ounces) peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- 3 cups mini marshmallows
- 2/3 cup light corn syrup
- 2 tablespoons butter
- 2 teaspoons vanilla
- 10 ounces peanut butter chips
- 2 cups crispy rice cereal
- 2 cups salted roasted peanuts
Heat oven to 350 F.
Spray a 9-by-13-inch pan with nonstick cooking spray. In a large bowl, combine cookie mix, oil, water and egg until dough forms.
Press dough into prepared pan. Bake 15 to 20 minutes, or until set. Sprinkle marshmallows over the crust. Bake 1 to 2 minutes until marshmallows begin to puff. Remove from oven.
In a 4-quart saucepan over low heat, heat corn syrup, butter, vanilla and peanut butter chips, stirring constantly until chips are melted and smooth. Remove from heat. Stir in cereal and peanuts. Spoon mixture evenly over marshmallow layer.
Refrigerate 30 minutes or until firm. Cut into bars and serve.
Makes 24 squares
Recipe courtesy of Southern Peanut Growers