New Eating Adventures

Posts tagged peanut butter

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Crunchy Thai Quinoa Salad

Does anyone know when I can find a fully functioning brain? Because mine has just vanished. Seriously. It seems as though after my capstone presentation day, I have not been able to function normally. I can’t form sentences when speaking, I keep tripping and falling, I feel it is unsafe for me to drive, and all I want to do is nap and be extremely sedentary.. and I’m NOT EVEN DRUNK! Ugh so frustrating. It needs to turn back on and QUICK because I start my residency in about two weeks and I am going to need it to be sharp and smart!!

While I search, please enjoy this savory quinoa recipe. Yum!

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Crunchy Thai Quinoa Salad

(Revised from Ambitious Kitchen)

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups shredded red cabbage (1/2 head)
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup shredded carrot
  • 1/4 cup green onion, diced
  • 1/2 cup cashews
  • 1 cup chickpeas, drained and rinsed

Dressing:

  • 1/4 cup peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon agave
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1/2 the juice of 1 lime

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Method:

Cook the quinoa as directed on the package. When it is done, let it cool for about 10 minutes. While it is cooking, chop your veggies.

Add peanut butter and agave in a small microwave safe bowl and heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, juice of a half lime and both oils. Stir until mixture is smooth and creamy. Thin with the lime juice.

Add all of the dressing to the cooked quinoa. The more the merrier.

Next fold in the red pepper, onion, cabbage, carrots, and chickpeas into the dressed quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature.

The longer this sits, the better it gets. All the flavors dance in the fridge as it waits for you to eat more. This is a GREAT meal to take for lunch! If you are going to pack it for lunch wait to add the cashews or they will get a little soggy.

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If you happen to locate my wandering brain, please email me!

Filed under healthy protein quinoa thai salad asian vegetables peanut butter red green flavor color cashews

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Chocolate Peanut Butter Chip Cookies

As I am writing this post tonight, I have a mean little gremlin inside of me. (Hell no I’m not pregnant! Just to clear that up.) He has made me so mean and crabby today it is ridiculous. I realize I am being an irrational-crazy person but for some reason he cannot be tamed. So in hopes of not doing bad things against the world, I decided to bake, cook, breathe, blog and have a nice big glass bottle of Pinot Noir.

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These cookies were originally just chocolate… cool, but I am going to add peanut butter chips because I can and it makes them taste so much better. Deal with it. <— sorry that was the gremlin. But seriously, the PB chips make them better. I will be bringing these to work tomorrow so that Jacki and I do not eat all of them; trust me, we can. You should have seen what we did to a large bag of skittles… not proud.

Anyway, here are the cookies.

Chocolate Peanut Butter Chip Cookies

(Revised from MyRecipes.com)

Makes 20-ish cookies

Ingredients:

  • 5 tablespoons unsalted butter, melted
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup white sugar
  • 1/3 cup packed dark brown sugar
  • 1/3 cup plain non-fat yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup peanut butter chips
  • non-stick cooking spray

Method:

Preheat oven to 350 degrees F. Spray cookie sheets with non-stick cooking spray.

In a large bowl, use a spatula (not a whisk) to mix together the melted butter, cocoa, and white and brown sugar.

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Add in the yogurt and vanilla.

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Add the flour, baking soda and salt and stir until moist. Fold in the PB chips.

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Drop tablespoon size balls on your sprayed cookie sheets.

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Bake for 8-10 minutes or until almost set. Cool pans for 5 minutes until the cookies are firm and place on a wire rack to cool. 

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Devour. 

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Filed under dessert chocolate peanut butter chips cookies snack love awesome sweet sugar sweetness

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Nutty Banana Oatmeal Squares

I just LOVE bananas and cinnamon together. The smell of bananas, vanilla and cinnamon baking in the oven is so heavenly and weirdly relaxing and comforting for me. This recipe was sent to me from my friend Jenna (Thanks Jenna!!). I finished a study guide yesterday between classes so I felt that I deserved to take a break, makes these deliciously amazing bars and share them with my class.

Also, if you have ever seen this….

…on the shelves at the grocery store and walk passed it, Stop! Turn around and put it in your cart. Jenna suggested that I spread this all over the bars and eat so of course I did. AND IT IS AMAZING! Just do it!

Nutty Banana Oatmeal Squares

(Revised from Gingerbread Bagels)

Ingredients:

  • 1 1/2 cups quick cooking oats
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt (if your nut butter has salt, you might want to omit)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup skim milk
  • 1 large egg, lightly beaten
  • 1 large banana, mashed
  • 1/4 cup creamy almond butter (or your favorite nut butter)
  • nonstick cooking spray

Method:

Preheat oven to 350 degrees F. Spray an 8x8 inch baking pan with nonstick cooking spray; set aside. Mix together the oats, brown sugar, baking powder, salt and cinnamon.

Add in the vanilla, milk and egg. Mix all the ingredients together.

Add the mashed banana and nut butter. Combine all ingredients.

Pour into the prepared baking pan. Spread the mixture evenly. I lightly dropped my pan on the counter a few times to even it. Bake for 20 minutes or until the top is set and is lightly browned.

(The Dark Chocolate Dreams peanut butter is eyeing my bars!)

Cut into squares and enjoy! I made mine into mini-bars so I could share with my class.

Now add the magic!

Lots of magic.

When I make these again (which will be in about 3 days) I might add some nuts and chocolate chips or dried fruit. 

Happy Baking!

Filed under banana almond banana healthy protein chocolate dark peanut butter sweet breakfast snack dessert

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Peanut Butter Marbled Brownies

Today, there is no long explanation of why I wanted to make these. There isn’t really a reason needed when it is peanut butter and chocolate in a personal 2-inch square. Enjoy.

Peanut Butter Marbled Brownies

(Combined from Smitten Kitchen and Baked Perfection)

Ingredients:

Peanut Butter Swirl

  • 4 tablespoons unsalted butter, melted
  • 3/4 cup smooth peanut butter
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Brownies

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 6 ounces bittersweet chocolate, finely chopped
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract

Method:

Preheat the oven to 325 degrees F with the oven rack positioned in the middle. Line a 13x9-inch baking dish with tin foil and spray with non-stick cooking spray.

For the swirl: in a small bowl, melt the butter and peanut butter in a small bowl. Use 30 second intervals in the microwave until completely creamy. Add in powdered sugar and salt and stir to combine. Add in the vanilla extract to combine and set aside. 

For the brownies: Whisk to combine flour, salt, and baking powder in a medium bowl and set aside.

Melt the chocolate and butter until the mixture is completely smooth (you can either melt it over a double boiler or in the microwave in 30-45 second intervals). Gradually mix in granulated sugar with a whisk. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with a rubber spatula until the batter is completely smooth.

Add half of the brownies batter to the pan, using a spatula to spread it to the corners. Pour or plop the peanut butter mixture over the first layer.

Then add the rest of the brownie batter. Swirl the batters together decoratively with the tip of a knife.

Bake until toothpick inserted into center of the brownies comes out clean, about 35-45 minutes. Cool on a wire rack to room temperature, about 2 hours. Cut into 2 inch squares and serve. Store air tight for 3 days or in the freezer.

The salty-sweet combination of these brownies is so delicious and mouth watering. You tasters will thank you.

Filed under peanut butter chocolate brownies sweets bars sugar dessert pick-me-up

4 notes

Healthy Ice Cream?

If healthy ice cream isn’t enough to make you want this… what if I told you it can be made with only THREE ingredients? Frozen bananas, peanut butter, and agave syrup. If you think you won’t like this, I dare you to try it! I have seen different versions of this guilt-free treat and here is my take.

Step 1: Cut 2-3 bananas into slices and freeze.

Step 2: Add frozen banana slices to a food processor or blender and pulse until it starts to become creamy. Scrape the side every once in a while.

Step 3: Add 2 tablespoon of creamy peanut butter and 1 tablespoon of agave syrup, and blend until creamy, scraping the sides down. (You may want less or more agave depending on the sweetness of your ‘naners.)

Step 4: Enjoy! You can either devour right away or place it in the freezer for dessert later. Sometime the ice cream will turn a little brown if it sits in the freezer but the flavor is still spot on. 

You can stir in mini chocolate chips, chopped walnuts, add chocolate syrup, whatever mood you are in. You can use honey or maple syrup in place of the agave. This is just a method of ice cream! Possibilities are endless. Strawberry-banana? Banana Rocky Road?

Filed under dessert fruit ice cream bananas peanut butter