Posts Tagged ‘Peanut butter’

B.S. (not what you think!) Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

Title catch your attention? Just as I intended! “B.S.” in this case represents something other than what you might have interpreted it to mean.  It stands for two key ingredients in this week’s stir-fry: Brussel Sprouts and Butternut Squash.  Thank you Produce Geek  for choosing produce picks that are not only delicious, but that also allowed me to form a rather clever name for this week’s dish.

 This vegan stir-fry featuring pinto beans has a lot of substance – and a lot of flavor – thanks to the weekly picks that also include Granny Smith apples, and my peanut sauce. Serve over brown or basmati rice if you wish, but I believe you’ll find it perfectly satisfying on its own.

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel sprouts – 6 cups, cut in half

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Butternut squash – 2 cups, chopped into small pieces
  • Granny Smith apples – 2 cups, chopped into small pieces

Other ingredients…

  • Pinto beans – 2 cups, cooked
  • Peanut oil – 1 Tbsp (plus 2 tsps additional for prepping pan)
  • Natural peanut butter – 3 Tbsps
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Cayenne pepper – 1/4 tsp
  • Garlic – 1 clove, minced
  • Brown or basmati rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Whisk together remaining peanut oil, peanut butter, apple cider vinegar, liquid aminos, honey, garlic & cayenne pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add brussel sprouts & squash. Stir until tender, but not soggy  (approximately 15 minutes).
  4. Lower heat to medium-low and add pintos, apples & peanut sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over rice.

Makes 4  servings – Eat well!

Grilled Chicken and Spinach Salad with Spunky Peanut Dressing

Salad made with the Produce Geek's picks of the week

Simple, yet full of flavor: Grilled Chicken & Spinach Salad with Spunky Peanut Dressing

Who isn’t looking for ways to keep summer meals simple? This gluten-free salad proves that you don’t have to give up taste – even when you don’t have a lot of time to spend on a dish.

The Produce Geek recommended organic spinach on his pick list this week, so I used that as the building block of a grilled chicken salad that really hits the spot. Topped with my own-made peanut dressing (one you can easily recreate at your home), this dish is full of flavor even though it demands very little effort. Garnish with a wedge of Athena cantaloupe for visual appeal –  which doubles as a built-in appetizer or sweet treat for dessert.

Vegetarian or Vegan? Grilled tofu substituted for the chicken makes an equally excellent salad!


What You’ll Need for the Salad:

First the Produce Geek’s picks…

  • Organic spinach – 4 cups

    Produce Geek's Picks for week of July 25, 2011

    "Raw materials" for our salad

  • Athena cantaloupe – 4 wedges

Other ingredients…

  • Green pepper –  2 cups, sliced and chopped into bite-sized pieces
  • Sweet red pepper – 2 cups, sliced and chopped into bite-sized pieces
  • Spring onions – 1/2 cup, chopped into small pieces
  • Grilled chicken tenderloins – 1 lb

What You’ll Need for the Dressing:

  • Peanut oil – 1/3 cup
  • Raw apple cider vinegar (or rice vinegar) – 2 Tbsp + 1 tsp
  • Bragg’s Liquid Aminos (or soy sauce) – 2 1/2 tsps
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Natural peanut butter – 1/3 cup
  • Fresh ginger – 1 tsp
  • Cayenne pepper – 1/4 tsp (or more or less to taste)

Get cooking…

  1. Assemble foundation of the salad by placing a bed of spinach on your plates.
  2. Place green and red pepper pieces around the perimeter of each serving.
  3. Top with grilled chicken tenderloins and spring onions.
  4. Create your peanut dressing:
    1. Put all dressing ingredients into a blender.
    2. “Blend” until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  5. Place salad dressing and wedge of cantaloupe on each plate and serve.
Makes 4 servings
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