3 Interesting Ways to Add Peanut Butter Into Your Life
As someone who does not like the taste of a lot of peanut butter, whenever I pair it with someone else, it must dull the taste of the peanut butter. I also am a boring person as I only pair my peanut butter with grape jelly. Simply put, I enjoy the taste of this combination and never felt the urge to branch out and try other combinations. After doing some research on the internet I have found these three interesting peanut butter combinations!
1. Shrimp
Peanut Butter is paired with shrimp spring rolls as a sauce. With the peanut butter being crunchy it gives shrimp spring rolls a kick of crunch and flavor.
Here is a Recipe:
1 Tbsp chunky peanut butter
1 Tbsp sugar
1⁄2 Tbsp fish sauce
1⁄2 Tbsp rice wine vinegar, plus more for the noodles
2 oz vermicelli or thin rice noodles (capellini or angel hair pasta also works)
8 sheets of rice paper
1⁄2 lb cooked medium shrimp, each sliced in half
1⁄2 red bell pepper, thinly sliced
1 mango, peeled, pitted, and cut into thin strips
4 scallion greens, cut into thin strips
1⁄4 cup cilantro or mint leaves
HOW TO MAKE IT
- Combine the peanut butter, sugar, fish sauce, and vinegar with 1 tablespoon warm water. Stir to thoroughly combine. Set the peanut sauce aside.
- Cook the noodles according to package instructions.
- Drain and toss with a few shakes of vinegar to keep them from sticking.
- Dip a sheet of rice paper in a bowl of warm water for a few seconds, until just soft and bendable.
- Lay the paper on a cutting board. Leaving a 1⁄2" space at each end of the wrapper, top with noodles, 3 or 4 shrimp halves, bell pepper, mango, scallion, and a few whole cilantro leaves.
- Fold the ends of the rice paper toward the center, then roll tight like a burrito. Repeat with the remaining 7 wrappers. Serve with the peanut sauce.
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2.Sweat Potato
Peanut butter goes well with sweet foods and sweat potato is no exception. I've never tried this combination before but it definitely seems interesting.
Here is a recipe:
2 medium sweet potatoes (16 oz)
1/2 cup unsalted peanut butter
1 medium banana, thinly sliced
3 Tbsp strawberry fruit spread
HOW TO MAKE IT
- Trim ends of sweet potatoes, leaving the skin on. Cut sweet potatoes lengthwise into 1/4-inch-thick slices. Discard the short outside slices.
- Place 4 slices at a time between paper towels. Microwave on high 1 minute. Cool.
- Place 2 slices, long sides down, in a toaster set for dark toasting. Toast 6 to 8 minutes or until tender, pressing slices back down in the toaster (if they pop up) during toasting.
- Top as desired.
STORAGE
After microwaving sweet potato slices, cool. Place in an airtight container. Chill up to 3 days.
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3. Beef
Now this one is definitely interesting, but it makes sense. Sweet creamy peanut butter with a salty beef patty seems to me like an opposites attract kind of deal.
Here is a recipe:
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons Sriracha, or more, to taste
2 tablespoons vegetable oil
1 1/2 pounds flank steak, thinly sliced across the grain
Kosher salt and freshly ground black pepper, to taste
1 green onion, thinly sliced
2 tablespoons peanuts, chopped
HOW TO MAKE IT
- In a large bowl, whisk together peanut butter, soy sauce, brown sugar, Sriracha and 2 tablespoons water; set aside.
- Heat vegetable oil in a large saucepan over medium high heat. Add beef and cook until browned, about 3-4 minutes; season with salt and pepper, to taste. Stir in peanut butter mixture until well combined, about 1-2 minutes.
- Serve immediately, garnished with green onion and peanuts, if desired.
Wow, I knew you could use peanut butter on beef or shrimp, I might try it sometime
ReplyDeletecould use a foto or two ... but good info ...
ReplyDeleteThis is very interesting, I never would have put peanut butter with these foods. I'll have to try sometime.
ReplyDelete