RECIPES: Peanut butter Lovers Month

Recipes
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African Peanut Soup

2-3 tablespoons vegetable oil
1½ cups finely chopped onion

2 large cloves garlic, very finely minced

1 tablespoon grated gingerroot

1 tablespoon Berbere seasoning

¼ – ½ teaspoon curry powder

¾ teaspoon ground Saigon cinnamon

¼ teaspoon ground cloves

¼ teaspoon smoked paprika

1 can (15 oz.) petite diced tomatoes

2 cups peeled and diced fresh sweet potato

¾ cup peanuts

3 -4 cups lower sodium chicken broth

2/3 cup creamy peanut butter

¼ cup finely chopped cilantro

Garnish: chopped peanuts, cilantro and chopped green onion

In a large Dutch oven, heat oil over medium heat. Add onion, garlic and ginger and cook until starting to soften, about 5 minutes. Add all dry spices and cook additional 5 minutes, until onions are browned. Add tomatoes and sweet potatoes. Cook, stirring frequently, for additional 10 minutes or until sweet potatoes are cooked. Add peanuts and chicken broth, bring to a boil, then reduce heat and simmer for 30 minutes. Stir in peanut butter and cilantro and heat additional 2-3 minutes. With an immersion blender, puree ½ to all the soup. Serve warm/hot with desired garnishes.

Makes about 4 servings.

Recipe by culinary nutritionist Kim Galeaz, RDN, CD with inspiration from numerous online recipes

Thai-Inspired Peanut Butter & Jelly Hummus

1 can (15-16 ounces) chickpeas, drained (SAVE/reserve liquid)

¼ cup creamy peanut butter, warmed in microwave

1 large green onion, coarsely chopped

1 large garlic clove, minced

2 tablespoons coarsely chopped cilantro

1 tablespoon olive oil

3-4 tablespoons lime juice

½ teaspoon lime zest

1 teaspoon hot pepper jalapeno jelly

1/8 teaspoon ground cumin

½ teaspoon ground black pepper

¼ teaspoon salt

½-1 teaspoon Sriracha sauce

Reserved chickpea liquid, as needed

Garnishes: 1/3 cup hot pepper jalapeno jelly, chopped cilantro, chopped peanuts

Add chickpeas, peanut butter, green onion, garlic, cilantro and olive oil to food processor bowl. Process until thoroughly blended. Add lime juice and zest, 1 teaspoon jelly, cumin, pepper, salt and Sriracha sauce and blend again. Add reserved chickpea liquid, starting with 2 tablespoons and adding additional tablespoons as desired. Pour in serving bowl/container and garnish by swirling 1/3 cup jelly over top and sprinkling with cilantro and peanuts. (Serve with vegetables, pita chips, crackers or pita bread wedges.)

Makes about 2 cups hummus

Recipe created by culinary dietitian Kim Galeaz, RDN, CD

Newfangled Ants on a Log

Instead of raisins on peanut butter in celery sticks, try blueberries on top (Bugs on a Branch), dried cranberries on top (Ladybugs on a Log) or goldfish crackers on top (Fish in the Muddy Water).

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