peanuts

Homemade Peanut Butter

Peanuts

Honey (optional)

Salt (optional)

Place in food processor and run for about a minute and scrape down sides if necessary. Then process for another 3-4 minutes or until peanut butter has reached desired consistency.

If using salted peanuts, you do not need to add any extra salt.

You can add honey if you want a little extra sweetness. If so, add about 1 teaspoon per cup of peanuts.

From Liz Moody's <a href="https://www.amazon.com/gp/product/0525573275/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525573275&amp;linkId=663b2ca9796d6f81b5beeeca539f7c9a" target="_blank" rel="nofollow noopener">Healthier Together</a>

For video guidance, <a href="https://www.instagram.com/stories/highlights/17990905438207327/" target="_blank" rel="noopener">watch on Instagram Stories</a>.

A few notes:
<ul>
 	<li>Original recipe calls for red bell pepper, which I will absolutely use come summer time. I've used 2 raw golden beets here instead. I made this once with a couple of small red beets as well, and they work just as well as the golden beets, but if you use them, just know that the entire salad will be stained red.</li>
 	<li>Use the salad ingredient list as a guide — the dressing is so tasty and would complement so many different vegetables. If you don't like cilantro, you can use parsley instead.</li>
 	<li>This salad could be bulked up with noodles or a shredded, cooked chicken breast, but you may need to double the dressing.</li>
 	<li>I love the <a href="https://www.amazon.com/gp/product/B01MG5WQ30/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01MG5WQ30&amp;linkId=36c675955e7b36087ccaf82ed0dd3047" target="_blank" rel="nofollow noopener">Maranatha</a> brand of peanut butter, and though I haven't tried, I imagine the dressing would be just as good with almond butter or other nut butter. On that note, if you can't eat peanuts, almonds or cashews would work well in their place.</li>
</ul>

Chopped Thai Satay Salad with Peanut-Ginger Dressing

raw, unsalted peanuts (or other nut)

cabbage

salt,

beets (about 1 lb.), unpeeled, ends trimmed, see notes above

scallions,

cilantro,

peanut butter or other nut butter

lime juice

garlic cloves, finely minced or grated

grated (or finely minced) fresh ginger

soy sauce

sesame oil

maple syrup

cayenne, optional

Flaky sea salt

Make the salad

Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.

Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.

Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.

Make the dressing

In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.

Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

just made this and planning to serve into two tupperwares with a bit of chicken for my husb and I to sneak into a movie theatre tonight ;) my tastes so far--delicious!

I received two golden beets in this weeks CSA box! We just made this recipe as written, sans cilantro since we're out of it, and it is AMAZING! Thanks so much for a delish and timely recipe!

Made this tonight and it is DELICIOUS!! I used red pepper and topped with Planters dry roasted peanuts. Looking forward to tomorrow’s lunch!

delicious! had a giant head of napa cabbage and have made two batches of this. love all the recipes you share!

OH my goodness. This salad is delicious!! I used cooked red beets and it came out fine.

Hi,

I made the recipe and I love it. The sauce is so tasty. I want to know if it can be made in batches and stored? Have you tried this before?

Thanks

Caron

This is absolutely the best slaw of any kind that I have ever had!  It’s amazing!  It has such a fresh, light flavor that I find totally addictive.  I used dry roasted peanuts that I had on hand and just rinsed the salt, but they would probably be fine without rinsing. Make sure to use fresh ginger and don’t be shy with the cayenne. You could even sprinkle a little turmeric to add that boost. You’ll get so many compliments if you bring this to a summer picnic!

We make this salad often, we love it so much! I almost always make it with your peanut sauce from your satay recipe. I love adding edamame and rice or soba noodles and sometimes shrimp or shredded chicken. It's so delicious and crunchy! Oh and I highly recommend adding basil if you have it. The herbs really make this dish sing.

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

peanut butter

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Graham cereal, peanuts, and toffee bits make these amazing little cluster bites when covered in chocolate.  It's so hard to stop snacking on this mix.

Chocolate Toffee Graham Clusters

Golden Grahams cereal

Heath toffee bits

bag chocolate melts

Stir together the cereal, peanuts, and toffee bits...

Stir together the cereal, peanuts, and toffee bits in a large bowl.

Melt the chocolate melts according to the package...

Melt the chocolate melts according to the package directions. Pour over the mixture in the bowl. Stir until everything is completely covered.

Press the mixture into a parchment paper lined...

Press the mixture into a parchment paper lined 9x13 pan. Let cool completely.

Break into chunks. Store in a tightly sealed...

Break into chunks. Store in a tightly sealed container. Makes 6 cups snack mix.

Here's what you need: instant ramen, creamy peanut butter,  sriracha, sesame oil, roasted peanut, fresh cilantro, jalapeño, lime

Spicy Peanut Ramen Recipe By Tasty

instant ramen, prepared

sriracha

peanut,

fresh cilantro, chopped

jalapeño

lime

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Spicy Peanut Ramen Recipe by Tasty

To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.

To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.

Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.

https://vid.tasty.co/output/102372/landscape_480/1531937316

Here's what you need: instant ramen, butter, coconut milk, green curry paste, lime juice, roasted peanut, jalapeño, fresh cilantro

Thai Coconut Curry Ramen Recipe By Tasty

instant ramen

butter

coconut milk

green curry paste

chopped,

Thai Coconut Curry Ramen Recipe by Tasty

To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.

Garnish with peanuts, jalapeño, and cilantro, if using.

Butter Toffee Popcorn

popcorn

corn syrup

vanilla extract

baking soda

Preheat the oven to 250 degrees. Grease two...

Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn kernels, in shifts if needed...

Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesn’t burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt...

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto the baking sheets,...

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.

https://mediavine-res.cloudinary.com/video/upload/vlpgw1lnvlbwfomjizms.mp4

Peanut Blossom Cookies

all-purpose flour

baking powder

(2 sticks) butter, softened but still cool

dark brown sugar

sugar

eggs

Hershey's Chocolate Kisses (any variety), wrappers removed

Preheat the oven to 350 degrees and make...

Preheat the oven to 350 degrees and make sure an oven rack is positioned in the middle of the oven. Line two aluminum rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.

In a medium bowl, whisk together, 1 ¾...

In a medium bowl, whisk together, 1 ¾ cups flour, salt, baking soda, and baking powder. In a food processor or blender, process the remaining 1 cup flour and 1 cup peanuts together until finely ground and well-combined. Stir the peanut flour mixture into the bowl with the flour, salt and baking soda/powder.

In a large bowl, beat the butter and...

In a large bowl, beat the butter and sugars together with an electric mixer (hand mixer or stand mixer), until the mixture is light and fluffy, 1-2 minutes. Add the peanut butter and continue to beat until combined. Add the eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in the vanilla, stopping to scrape down sides of bowl, if necessary. Reduce the mixer speed to low and add the flour mixture in two batches, mixing until incorporated. Cover the bowl and refrigerate the dough for about 30 minutes until it is fairly stiff.

Roll the dough into 1-inch balls and space...

Roll the dough into 1-inch balls and space 2 inches apart on the prepared baking sheets. Bake the cookies for 9-10 minutes, until the outsides are set and the edges are just barely beginning to crack. Working quickly, remove the sheet from the oven and press one Hershey Kiss into the center of each cookie. Return the baking sheet to the oven and bake for another 1-2 minutes, until the cookies are lightly golden and the Hershey Kiss is glistening (but not melted into a puddle).

Let the cookies cool on the baking sheet...

Let the cookies cool on the baking sheet for 3-4 minutes before removing the cookies to a cooling rack to cool completely. Repeat with remaining dough and Hershey Kisses.

Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner

Peanut Butter Banana Oatmeal Muffins Recipe By Tasty

whole wheat flour

oats

cinnamon

bananas, medium

peanut butter, natural

honey

greek yogurt

almond milk

crushed,

muffin tin

muffin tin liner

Peanut Butter Banana Oatmeal Muffins Recipe by Tasty

In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.

In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.

Add wet ingredients to dry ingredients and mix until well combined.

Line the muffin tin with liners and evenly pour mixture into the cups.

For the peanut butter drizzle, combine peanut butter, honey, and almond milk.

Top muffins with peanut butter drizzle and crushed peanuts (optional).

https://vid.tasty.co/output/30507/mp4_640x640/1493655199

These Savory &amp; Spicy Rosemary Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet!  They make a great, quick and easy appetizer or snack... but be warned, they are seriously addictive! &nbsp;

Savory & Spicy Rosemary Roasted Mixed Nuts

½ Cups Mixed Raw Nuts ((pecans, walnuts, peanuts, cashews, macadamia, almonds))

TBS Unsalted Butter

TBS Fresh Rosemary (– finely chopped)

TBS Light Brown Sugar

tsp Cumin

Cayenne Pepper

tsp Sea Salt

¼ tsp Fresh Cracked Black Pepper

½ tsp Pure Maple Syrup

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.

Season nuts:  Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.

Melt butter:  (On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute.  Remove from heat and stir in maple syrup. (In the Microwave) Melt butter in the microwave.  Stir in the rosemary and set aside for 1 minute.  Add in the maple syrup.

Add butter to nuts:  Pour the butter over the nuts.  Stir and toss to completely coat.

Bake:  Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.

Cool:  Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage.  Enjoy!

https://content.jwplatform.com/videos/WUTu8eWQ.mp4

These SAVORY & SPICY ROSEMARY ROASTED MIXED NUTS are the perfect combination of savory, salty, spicy and sweet! You can use any combination of nuts for this recipe, or just use your one favorite variety of nut. They make a great, quick and easy appetizer or snack, and are always a hit at a party... but be warned, they are seriously addictive!

Rosemary Roasted Mixed Nuts

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

Healthy pad Thai

red chilli 1, diced

ginger grated to make 1 tbsp

garlic 1 clove, crushed

spring onions 2, sliced

egg 1, beaten

cooked and peeled prawns 200 grams

lime 1, juiced

fish sauce 1 tbsp

coriander ½ bunch, chopped

peanuts 2 tbsp, chopped

Here's what you need: semisweet chocolate chips, heavy cream, coconut oil, ice cream sugar cones, vanilla ice cream, chopped peanut

Homemade Chocolate-Covered Ice Cream Cones Recipe by Tasty

½ cups semisweet chocolate chips, divided

heavy cream

coconut oil

ice cream sugar cones

vanilla ice cream, softened

peanut

In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.

In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.

Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.

Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.

Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.

Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.

Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.

Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.

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