Page 19 - 7-24-15 Friday's Edition

Recipes
Peanuts And Peanut Butter... The Best Of Both Worlds!
From breakfast to dinner and desserts, there’s no short- age of ways to pack peanut butter into deliciously diverse dishes...
Peanuts and peanut butter are full of nutrients. Vita- mins and minerals, including hard-to-get vitamin E, mag- nesium, and potassium, as well as, bioactive components like resveratrol and phytosterols are packed into small peanut kernels, making them a healthy and critical addi- tion to your snacks and meals.
Peanuts also provide key nutrients that can help keep your metabolism at its best. What is more is that peanuts may help to stimulate your metabolism!
Spicy Peanut Butter Glazed Salmon Skewers With Warm Rice Slaw
1 (20-oz.) can pineapple chunks in juice, divided 11⁄2 lb. salmon fillet, skin removed
2 tbsp. soy sauce
11⁄2 cups packaged broccoli slaw mix
2 cups hot cooked rice
Salt and freshly ground black pepper, to taste 1⁄2 cup creamy peanut butter
2 tbsp. Asian chili sauce (such as Sriracha) Juice and grated zest of 1 fresh lime
1⁄4 cup chopped salted peanuts
Fresh lime slices, cilantro leaves and
chopped peanuts, for garnish
DIRECTIONS: Drain pineapple chunks, reserving juice. Cut salmon into 1-inch cubes. Place 1/4 cup pineapple juice into bowl with soy sauce; add salmon, tossing to coat. Let stand about 15 minutes.
Gently stir 1/4 cup pineapple juice and broccoli slaw into hot rice, blending well. Season to taste with salt and black pepper, then cover and keep warm.
Whisk peanut butter with remaining pineapple juice, chili sauce and lime juice, and zest, blending well. Set aside.
Heat oven broiler; place oven rack 6 inches from broiler element. Line broiler pan with foil and spray with nonstick spray. Thread salmon cubes and pineapple chunks onto 8 metal (or soaked bamboo) skewers, dividing equally. Place on broiler pan. Cook 2 minutes, then brush with peanut butter mixture. Repeat brushing and broiling until salmon is flaky, turning as needed to brown evenly, about 8 minutes total.
Divide warm rice mixture evenly among four serving plates; top with skewers. Sprinkle skewers lightly with chopped peanuts and serve while warm.
May be garnished with additional lime slices and cilantro leaves, if desired.
P-Nutty Granola
DIRECTIONS: Heat oven to 375°F and line large baking sheet with parchment paper.
Combine first 8 ingredients in large mixing bowl. Use blender to combine banana, egg white and peanut butter until smooth. Pour peanut butter mixture over oat mixture and stir until incorporated. Pour mixture in even layer on baking pan.
Bake until crisp (about 20–30 minutes), removing from oven and stirring every 10 minutes to allow granola to brown evenly and break up into smaller pieces. When granola is golden and crisp, remove from oven and stir in cranberries and chocolate chips (chocolate chips should melt a little). Allow to cool completely before storing in air- tight container.
Peanut Butter Strawberry And Pineapple Smoothie
11⁄2 cup fresh or frozen strawberries 1 cup plain, fat free Greek yogurt
1 cup milk
1⁄4 cup pineapple juice
1/3 cup creamy peanut butter 1 tbsp. honey (to taste)
DIRECTIONS: Place the strawberries,
yogurt, milk, pineapple juice, peanut butter
and honey in a blender. Puree until very smooth. Adjust honey to taste. Serve immediately.
1/3 cup chopped peanuts
2 cups old fashioned oats
1 tsp. baking powder
1⁄4 cup each of
sunflower and pumpkin seeds & coconut flakes
3 tbsp. ground flax 2 tbsp. chia seeds 1 banana
1 egg white
1⁄4 cup peanut butter
1/3 cup dried cranberries
1⁄4 cup chocolate chips
Dressing:
Summertime Grilled Fruit Salad
1⁄2 cup creamy peanut butter
1⁄2 cup mayonnaise
2 tablespoons lime juice
1 cup melted vanilla ice cream
(In a blender, combine peanut butter,
mayonnaise and lime juice until smooth. Add ice cream in a steady stream until blended. Set aside.)
Salad:
8 slices fresh pineapple (rings or slices) 4 red onion slices, cut 1/3 inch thick
2 heads romaine lettuce, (wash & chop) 1 cup sliced strawberries
1 cup orange segments
2 ounces dried banana chips
4 tablespoons pitted dates,
coarsely chopped
1⁄4 cup chopped peanuts
DIRECTIONS: Grill pineapple slices and onion on both sides until caramelized. Set aside.
Toss romaine with salad dressing and distribute evenly onto serving plates; top with pineapple, onion, strawberries and orange segments distributing evenly. Garnish with chopped dates and peanuts.
Orange-Kissed Peanut Butter Bundt
6 tbsp. butter, melted
1 cup creamy peanut butter 1⁄2 cup orange juice
1 tbsp. orange zest
2 cups brown sugar, packed 2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
11⁄2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
Frosting:
1/3 cup creamy peanut butter 3 tbsp. orange juice
1⁄2 tsp. vanilla extract
11⁄2 cups powdered sugar
1⁄2 cup whipped cream Chopped peanuts, for garnish
DIRECTIONS: Heat oven to 350°F. Generously grease and flour Bundt pan. Set aside.
In large bowl mix together butter, peanut butter, orange juice and orange zest until well combined and creamy. Beat in sugar, eggs and vanilla.
Combine flour, baking soda and salt, then stir half into peanut butter mixture. Stir in half of buttermilk. Add remaining flour and buttermilk, mixing until just blended. (Don’t overmix or cake will be tough.) Pour batter into prepared pan.
Bake 45–50 minutes or until toothpick inserted in center comes out clean. Let cool in pan for about 5– 10 minutes, then remove cake from pan and let cool completely.
For frosting, beat all ingredients together to pourable consistency. Pour over cake, and sprinkle with chopped peanuts.
FRIDAY, JULY 24, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B
From Tonia Turner