Did you know that the mighty and tasty peanut is not really a nut? Nuts grow on trees; and peanuts grow underground just like potatoes. They are an edible seed that forms in a pod, thus belonging to the family Leguminosae along with peas and beans.
But whether or not you treat peanut as a legume or not, what’s important is that you truly appreciate what this protein-packed plant brings. Aside from its innate tastiness, peanuts are high in antioxidants, Vitamins E and B6, and other minerals such as magnesium, iron, and zinc.
Last September 13 is actually National Peanut Day. Whether you like your peanuts crunchy, creamy, or chunky, we’ve got you covered. We’ve hand-picked the best recipes you can do at home to still celebrate #NationalPeanutDay2019. After all, it’s better to be late than never!
Peanut Crusted Tofu Triangles
Whether served solo as a finger food, or as a sidekick to complete a savory dish, this crispy and savory recipe will never disappoint! This vegan and vegetarian friendly appetizer will surely be a treat even for the meat-loving peeps.
1 (14-ounce) package firm tofu, drained
1 teaspoon salt, divided
1 teaspoon water
1 large egg white
1/3 cup dry-roasted peanuts
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
2 teaspoons peanut oil, divided
Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.
Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture at a time. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu.
Serve on top of stir fried rice, Asian noodles, or salads. Finish off by topping with the sesame-salt seasoning blend.
Crunchy Veggie Bowl with Peanut Sauce
If you like to eat your greens in a fun and unique way, then you’re going to love this veggie salad bowl recipe. Served with a soft boiled egg topped with warm sultry peanut sauce, any simple salad will truly feel indulgent.
For the sauce:
2 red or green Thai chiles, chopped
1 garlic clove, grated
1 cup creamy peanut butter
3/4 cup unsweetened coconut milk
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons fish sauce
For the salad:
4 large eggs, room temperature
1/4 head of Napa cabbage, thinly sliced
3 scallions, thinly sliced
1 golden beet, scrubbed, cut into matchsticks
1 celery stalk, thinly sliced on a diagonal
1 Persian cucumber, halved lengthwise, thinly sliced crosswise
1 large handful of bean sprouts
1 cup coarsely chopped cilantro
1/3 cup torn mint leaves
1/3 cup unsalted, toasted peanuts, crushed
4 cups warm cooked brown rice
Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
Kung Pao Chicken Spaghetti
When we think of peanuts as the star of any dish, Asian cuisine always comes to mind. This sweet and spicy noodle dish is no-fail recipe that will be loved by literally anyone. Try this out in your home, and you’ll see you never need to go out whenever you’re craving for some Kung Pao.
1 cup chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup sherry
3 tablespoons chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons sesame oil
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
1 lb spaghetti
1/4 cup olive oil
1 lb boneless skinless chicken breast cut into ¾ inch cubes
10 -15 whole Chinese dried red chili peppers don’t eat these, they are for color and heat
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions greens and whites
TO MAKE THE KUNG PAO SAUCE:
In a saucepan, whisk together the chicken stock and 2 tablespoons cornstarch until cornstarch is fully dissolved. Stir in the soy sauce, sherry, chili paste, sugar, red wine vinegar and sesame oil and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon (about 20 minutes).
TO MAKE EGG WHITE-CORNSTARCH MIXTURE:
In a mixing bowl, use a whisk to stir together the 2 egg whites, 2 tablespoons cornstarch, and 1/2 teaspoon salt until blended but not frothy.
TO BRING THE DISH TOGETHER:
Bring a large pot of salted water to a rapid boil. Add pasta and cook a minute shy of al dente.In a large nonstick frying pan over medium-high heat, heat ¼ cup olive oil for about 1 minute.
Add the chicken to the Egg White-Cornstarch Mixture and mix. As carefully as you can, add the chicken and egg white mixture to the pan in one large pancake shape. Cook until the egg mixture sets.
Using a large spatula, carefully flip it over then with a wooden spoon, gently separate the pieces. As soon as they darken in color (about a minute) stir in the garlic and scallions. Let the garlic and scallions cook for about 30 seconds (do not brown the garlic, it will get bitter) add the Kung Pao Sauce and toss and stir to coat the ingredients.
Add in the cooked and drained pasta and combine with the sauce. If you pan isn’t big enough, combine them in a big bowl. Add in the Chinese peppers and roasted peanuts into the bowl.
Top with extra chopped scallions.
Peanut Butter Cheesecake
With a set of ingredients that you can easily find in your fridge or your pantry, this dessert recipe will be easy to whip at any time of the day. Best part is, there’s no need to worry if you made so much, because these hand-held cheesecake squares can be put into ziplock bags meant for later enjoyment.
20 peanut butter-chocolate chip cookies (2 inch), finely crushed
3 Tbsp. margarine or butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/4 cup creamy peanut butter
Preheat oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan. Beat cream cheese, sugar and vanilla in large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1/2 cup of the batter; set aside. Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect.
Bake 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover. Refrigerate 3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.