Archive for the ‘Peanuts’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

Chicken Pad Thai


Recipe & picture courtesy of Better Homes & Gardens

Prep: 25 minutes
Cook: 12 minutes
Makes 4 servings

  • 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
  • 1/4 cup salted peanuts, finely chopped
  • 1/2 teaspoon grated lime peel
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons packed brown sugar
  • 4-1/2 teaspoons rice vinegar
  • 1 tablespoon Asian chile sauce with garlic
  • 3 tablespoons cooking oil
  • 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
  • 1 tablespoon finely chopped garlic
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onion
  • 2 tablespoons snipped fresh cilantro
  1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
  2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
  3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
  4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
  5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

**Personal Review: This came out awesome and it was pretty easy to make as well.**

Asian Peanut Noodles


Recipe & picture courtesy of Family Circle

Makes: 4 servings
Prep: 10 minutes
Cook: 7 minutes

  • 1 package (8.8 ounces) thin rice noodles
  • 1/2 cup prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 bag (16 ounces) frozen Asian vegetable blend
  • 1/3 cup dry-roasted peanuts, chopped
  1. Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.
  2. Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.
  3. Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.

  **Personal Review: No Review Yet**