Peanut butter is my religion. George Washington Carver is my prophet.
I think we can all agree that peanut butter is the most perfect food ever invented. It is the ultimate expression of man’s genius, a spreadable utopia that covers our sins, brings happiness to all and goes as well with jam as it does with jelly.
Though peanut butter is the nectar of the gods, we mortals can enjoy it, too. And it doesn’t have to be in a sandwich. Surrounded by chocolate, it is one of two great tastes that taste great together. It is an excellent choice in a cookie. Few things go as well with apples, and nothing tastes as good on a banana. And if you haven’t had a peanut butter pie, now is the time to try it.
But what about using peanut butter in dishes that are not sweet? Can peanut butter be used in savory dishes, too?
Of course it can. It’s peanut butter. It can do anything.
I really like peanut butter. Perhaps I wasn’t clear about that.
I’ll get to the recipes in a minute, but first I want to talk about the peanut butter that I used. I used the natural peanut butter that has to be stirred the first time you open the jar, not the more familiar, homogenized type. The more popular peanut butters are sweet, and I wanted my dishes to be completely savory.
But if you make them, feel free to use whichever peanut butter you choose. Nobody will complain, and I mean nobody. It’s peanut butter; it will be fine.
Cold Noodles with Chicken and Peanuts
Yield: 6 appetizer servings
1/4 cup water
3 tablespoons peanut butter
3 tablespoons peanut oil
3 tablespoons red rice vinegar or red wine vinegar
1 teaspoon granulated sugar
3 tablespoons light soy sauce
1 tablespoon Asian (toasted) sesame oil
1 pound fresh egg noodles, cooked and chilled 2 hours
1 cup cooked, shredded chicken
1/2 cup roasted peanuts, chopped
2 tablespoons toasted sesame seeds
1/4 cup minced green onion or chives
Combine water, peanut butter, peanut oil, vinegar, sugar, soy sauce and sesame oil; blend well and set aside. Place chilled noodles on serving dish or bowl and top with chicken, peanuts, sesame seeds and green onions or chives. Drizzle with dressing and serve.
Recipe from “Regional Cooking of China,” by Maggie Gin.
Peanut Butter Hummus
Yield: 4 servings
1 (15-ounce) can chickpeas (also called garbanzo beans), rinsed and drained
3 tablespoons creamy peanut butter, preferably natural
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon cumin
1 clove garlic, mashed
1/3 cup warm water
1/4 teaspoon salt
Combine chickpeas, peanut butter, lemon juice, olive oil, cumin and garlic in a food processor. Add water and salt, and process until smooth.
Adapted from Men’s Health.
African Sweet Potato-Peanut Stew
Yield: 6 servings
3 cloves garlic
2 cups fresh cilantro leaves and stems
1 (14.5-ounce) can diced tomatoes
1/2 cup peanut butter (creamy or chunky)
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 cup water
3 pounds sweet potatoes, peeled and cubed
1 (15.5-ounce) can chickpeas (also called garbanzo beans)
1/2 pound green beans, trimmed
1. In blender or food processor, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, cayenne pepper and salt until puréed. Pour into a slow cooker and stir in water. Add sweet potatoes and chickpeas; stir to combine. Cover and cook as manufacturer directs on low setting for 8 to 10 hours or on high for 4 to 5 hours, until potatoes are very tender.
2. About 10 minutes before sweet potatoes are done, pour just enough water to cover green beans into a skillet or pot; add a pinch or two of salt if desired. Heat to a boil and add the green beans; cook until crisp-tender, about 4 to 5 minutes. Drain, and stir into the sweet potato mixture before serving.
Cauliflower-
Lime Curry
Yield: 4 servings
1 cup uncooked basmati rice
2 limes
1 can light coconut milk, divided
1 medium onion
1 teaspoon curry powder
Salt
1/4 cup chunky peanut butter
1/4 cup water
1 head cauliflower, cut into florets
1 (15.5-ounce) can chickpeas (also called garbanzo beans)
1. Prepare rice according to directions. Finely grate lime peels into a small bowl. Squeeze 2 tablespoons lime juice into another small bowl.
2. In a 5- to 6-quart pot, heat 1/2 cup of the coconut milk on medium-high until bubbling. Add onion, curry powder and 1/4 teaspoon salt; cook 5 to 6 minutes or until pot is almost dry and onions begin to soften, stirring frequently.
3. Into pot with onion, whisk peanut butter, water and remaining coconut milk. Heat to boiling on high. Reduce heat to medium. Add cauliflower and chickpeas; cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and 1/4 teaspoon salt.
4. When rice is cooked, fluff with fork; gently fold in reserved lime zest. Serve curry with rice.
