Recipes for Shabbat
In this house peanut butter reigns supreme and it's as much a staple as bread and milk and M&M's. While the traditional favorites like pb&j's and my world famous crisscross cookies remain beloved I use it just as often in other dishes like soups and sauces for pasta, poultry and vegetables. I consider peanut butter one of my ultimate pareve ingredients and I have a little more info and lots of recipes to share.
First of all peanuts are not actually nuts at all but legumes. Like beans, peas and lentils one serving of peanuts is a good source of protein, Vitamin E, Niacin, Foliate, Phosphorus and Magnesium. Peanuts are naturally cholesterol-free and low in saturated fat. Peanut butter does have things like sugar and stabilizers added to it however it is still a great source of protein.
There are many claims about the origin of peanut butter and the best way to use it. Africans ground peanuts into stews as early as the 15th century. The Chinese have crushed peanuts into creamy sauces for centuries. Civil War soldiers dined on 'peanut porridge.' I say George Washington Carver notwithstanding, you'll enjoy all the different ways these recipes will let you "reinvent" peanut butter.
In a food processor, chop apple and cranberries. In
a small bowl, combine peanut butter, orange juice and cinnamon. Stir
apple/cranberry mixture into peanut butter mixture until combined. Cover
and refrigerate for at least 1 hour. Makes about 1 1/2 cups.
Grease a 9-inch square pan and set aside. In a large
bowl, mix together rice cereal, oats and
peanuts. Set aside. Place peanut butter, brown sugar
and corn syrup in small saucepan over low heat. Stir constantly
until mixture is smooth and just starts to boil.
Stir in vanilla. Pour over cereal mixture. Gently
toss to mix well. Pour into prepared pan and press level. Cool completely
and then cut into 12 bars approximately 1 1/2-inches by 4 1/2-inches. Wrap
bars in plastic wrap and store in airtight container. Makes 12 servings
In a blender, puree all of the ingredients until
smooth and creamy. This is great on fresh spinach and grated carrot salad
or your choice of salad greens. This dressing will keep for 2 or 3 weeks
tightly sealed and refrigerated. If it separates, shake it well until
blended. Makes about 1 cup. This recipe can be doubled.
Spread the peanut butter on six slices of bread;
spread jelly on other six slices of bread. Put together to form
sandwiches. In a bowl, lightly beat eggs; add milk and salt, mix. Melt
butter in a large skillet over medium heat. Dip
sandwiches in egg mixture, place in skillet and brown both sides. Serve
immediately. Makes 6 servings
Line a 9 X 13-inch pan with half the graham cracker squares. Three squares will have to be cut in half to line the pan. Set the pan aside. In a bowl mix up the pudding according to package directions, except use 3 1/2 cups of milk. Beat in peanut butter and then set the mixture aside. Spread the pudding mixture over graham crackers. Top the pudding with the remaining crackers. Cover the pan with foil and then freeze it for four hours. Cut into squares and serve. Serves 6.
Preheat oven to 350. Prepare manicotti according to
package instructions. Drain and rinse with cold water; set aside in water
to cover to prevent sticking. In a bowl combine the tomato sauce, peanut
butter and garlic salt. Mix well and set aside. Heat the oil in a large
skillet. Sauté the mushrooms, bell pepper and onion for about 3-4 minutes.
Remove the mixture from the heat and put it in a
bowl. Let it cool for about 5 minutes and then add the mozzarella cheese,
bread crumbs, peanuts, egg, oregano, basil, salt and pepper; mix well.
Stuff the cooked manicotti with the cheese mixture and set them aside for
a moment. Spread a thin layer of the tomato sauce in a
9X13 baking pan. Arrange the stuffed manicotti in a single layer in
baking pan. Spoon the remaining sauce on the
top. Cover the pan tightly with foil, bake for
25-30 minutes. Sprinkle with Parmesan cheese, as desired and
serve. Serves 6-8
Cut the chicken or turkey across grain as thin as
possible. Cut slices in
Preheat oven to 350. Combine all the ingredients in
a bowl and blend until smooth. Spread the
mixture on bread or bagels and then place the bread
on a cookie sheet toast until bottom of bread is brown, 3 to 4
minutes. Makes 3/4 cup or about enough for 6
In small saucepan combine the peanut butter chips, milk and whipping cream. Cook the mixture over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce. About 1 cup sauce To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency. Makes about 1 1/2 cups sauce.
In small saucepan place all ingredients. Cook over low heat, stirring Constantly until mixture is warm. Serve immediately over ice cream or other desserts. Makes about 1 1/4 cups sauce.
© Eileen Goltz 2002