Peanut butter has always been a love of mine, and I’ve probably eaten gallons and gallons already in my lifetime! It is just creamy, nutty, roasty toasty and just plain lip-smacking delicious. I get excited when I get to the last of the jar because then I can have what I call a ‘peanut butter party.’ This is my way of scooping out the very last of the peanut butter without digging right out of the jar (which I would happily do if I didn’t restrict myself). I call it a party because I like to ‘finish off’ things, and who doesn’t like scraping right out of the peanut butter jar?! It’s just plain fun trying to get in all the nooks and crannies, and then when I’m done with just that little bit left, I’m done. You should try it, it’s highly satisfying!
As far as brands go, I would stick with the natural varieties, or those that don’t have any hydrogenated oils (trans fats) in them. My favorite would have to be Trader Joe’s brand. It has such a pronounced roasted peanut flavor that is delicious! I have yet to try that Barney Butter that every one raves about, but I haven’t looked for it here. Anyone want to swap brands? I will send a jar of Trader Joe’s for a jar of Barney Butter!
Another thing I love about peanut butter, aside from its great nutritional value (in moderation of course), is that it is so versatile. I swear I could eat it for breakfast, lunch, dinner and dessert! I recently made a recipe called peanutty noodles that I adapted from CookingLight, which plays on the savory side of peanut butter. I also have a cookbook called The Ultimate Peanut Butter Book, which features a ton of savory and sweet recipes, all of which highlight peanut butter . . . of course!
Serving Size: 1 cup
- 1 tsp dark sesame oil
- 1.5 tsp grated peeled fresh ginger (about a 1” cube)
- 3 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/3 - 1/2 cup natural-style peanut butter (I used 1/2 cup because I like mine peanut buttery!)
- 1/4 cup low-sodium soy sauce
- 3 Tbs rice or white wine vinegar
- 1 tsp chili garlic sauce (such as Lee Kum Kee)
- Cooking spray
- 2 tsp canola oil
- 1 block marinated tofu (I like TJ’s teriyaki flavor), cut into strips
- 2 carrots, peeled and shaved into thin strips with a veggie peeler
- 2 cups red bell pepper strips (about 2), thinly sliced
- 2 baby bok choy, sliced, separate white and green parts
- about 2 bunches soba noodles (you can also use udon)
Heat 1 teaspoon dark sesame oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 4 ingredients (broth through chili garlic sauce); stir until well-blended. Reduce heat, and simmer just until thickened, stirring occasionally. Remove from heat, and keep warm.
Cook Soba noodles according to package instructions. This usually is pretty quick and can be done just before tossing everything together.
Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu, bell peppers and white parts of the bok choy; sauté 5-10 minutes or until tender and golden. Add carrot slices and green tops of bok choy; sauté just until wilted. Add warm peanut butter sauce, and cooked soba noodles; toss well. Serve Immediately and enjoy!
- (based on CL recipe)
- Calories: 296 (27% from fat)
- Fat: 8.8g (sat 1.7g,mono 3.8g,poly 2.7g)
- Protein: 11.7g
- Carbohydrate: 43.1g
- Fiber: 3.4g
- Cholesterol: 1mg
- Iron: 3.6mg
- Sodium: 400mg
- Calcium: 44mg
What’s your favorite way to use Peanut Butter?