Peanut Butter Cookies

This one time...

no, not at band camp.

Although I have been to band camp. Technically marching band camp in the summers before high school. You gotta practice if your band is going to make a script Chemics at halftime. Knees up! Knees up!

 

Anyway, back to my story-- this one time, in middle school, my friend Erin and I decided to make peanut butter cookies. I can't really remember what recipe we were following or if we were just making it up as we went along, but regardless we didn't read how you are supposed to roll the cookies in sugar before you bake them. Instead we ended up with a sticky mess- like all over her parents' kitchen covering the cabinets and floor, all over our hands, and all over the cookie sheets. I'm not even sure if we had any edible cookies at the end of the debacle. I'm guessing we ate a lot of the dough along the way though.

Now anytime I make peanut butter cookies I always make sure to roll them in sugar. Well, at least most kinds of peanut butter cookies, maybe some don't need it. These do. Maybe it is the sugar coating that makes them addictive. Or maybe it is the peanut butter. Whatever it is, I'm sure you won't be able to just eat one. ;)

Peanut Butter Cookies (adapted from Better Homes and Gardens Cookbook)
Ingredients:
1 stick unsalted butter (1/2 cup), softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tbsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 cup all-purpose flour
additional granulated sugar for rolling

Directions:
Preheat oven to 375 F.

Using an electric mixture, beat the butter and peanut butter on high for 1 minute. Add the sugar, brown sugar, baking soda and baking powder and beat until combined. Add the egg and vanilla and beat until combined. Add the in flour and continue to beat until completely mixed. Chill dough for about 10 minutes.

Shape the dough into 1-inch balls. Roll in the additional granulated sugar and place on an ungreased cookie sheet. Flatten each by making a criss-cross mark with a fork.

Bake for 7-9 minutes until browned. Cool on a wire rack.

Makes about 3 dozen cookies.

Tofu Peanut Stir Fry

Are you looking for something easy and light amongst on all the goodies this holiday season? Then look no further. Here I made a tofu stir fry full of vegetables set atop some noodles. The peanut flavor is reminiscent of Pad Thai but since I just winged it, it's not exactly the same. As I always say with tofu, you have to make a nice sauce to get it flavorful, and I think that is just what I've done here.

So set aside your cookies, cheese and crackers, bread, and decadent holiday dishes for a night and make this. Your waist line with thank you ;)

Tofu Peanut Stir Fry
Ingredients:
For marinade:
1/2 tbsp corn starch
1/2 tbsp soy sauce (low sodium, preferred)
1/2 tbsp mirin
3 oz extra firm tofu, cut into bite sized pieces

For stir fry:
1 tbsp soy sauce (low sodium, preferred)
1/2 tbsp creamy natural peanut butter
1/2 tbsp mirin
1/2 tbsp hoisin sauce
1/2 tbsp corn starch
1 tsp Sriracha sauce
1/2 cup chicken broth
1 tbsp peanut oil
1 scallion, sliced thinly, whites and greens separated
1 garlic clove, minced
1 tsp fresh ginger, minced
pinch of sugar
1 1/2 oz somen noodles
1 cup broccoli slaw
4-5 mini sweet peppers, sliced thinly
4-5 button mushroom, sliced thinly
peanuts, for garnish

Directions:
Mix together corn starch, soy sauce and mirin and toss the tofu in it. Refrigerate until ready to stir fry.

Prep all of your vegetables and set them close to the stove.

Whisk together the soy sauce, peanut butter, mirin, hoisin sauce, corn starch, Sriracha and broth. Set aside.

Heat 1/2 tbsp oil over medium heat in a wok. Pour off any excess marinade and then add the tofu to the pan. Cook, flipping gently, for 3-4 minutes until browned. Remove to a plate and wipe out the wok.

Bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes, until cooked through. Drain.

Heat another 1/2 tbsp oil over medium high heat in the wok. Add the white of the scallion and the garlic; cook until softened, about 1 minute. Add the ginger and sugar and cook for 30 seconds. Add the mushrooms and peppers and cook, stirring constantly, for 2-3 minutes until softened. Add the broccoli slaw and cook for an additional 2 minutes. Add back the tofu, sauce and noodles. Mix completely and heat until thickened.

Serve garnished with the greens of the scallion and peanuts.

Serves 1-2.

Sweet Potato and Peanut Tomato Soup

You guys, can you believe that it is one week until Christmas?!?!

I am definitely in the holiday spirit! I've found a Christmas station on the radio (which is a hard thing to do when you're celebrating your first holiday season in a new city), I've done a bit of baking and packaged up treats to give to my co-workers (you'll see that recipe tomorrow!) and my shopping is almost all done. I have even already wrapped most of my presents (this is the beauty of not having to fly home). Now I'm just counting the hours until I'm on vacay. ;)

The weather has finally reached winter temperatures and that has gotten me in the mood for comfort food in the form of soup. This past weekend I made this delicious creamy soup. Spoiler alert- it contains no cream! Which means that it is a LOT healthier than most cream-based soups. Instead, it is the combination of the pureed sweet potato and the peanut butter that gives that creamy feel. The flavor is reminiscent of tomato soup with an extra kick from the chilies and of course the peanut taste is prominent as well. It is almost like a Thai-inspired tomato soup. It tasted great the first day but may have been even better after flavors had time to meld in the fridge and I reheated it for lunch the next day.

Note that I used homemade vegetable broth (that contains no salt) and no salt added tomato juice. This allowed me to adjust the seasoning as I desired (and avoid excess sodium). Even if you purchase low-sodium broth and juice, you will certainly not need to add an entire tsp of salt. Make sure to taste and season!

Sweet Potato and Peanut Tomato Soup (adapted from Eating Well)
Ingredients:
3 medium sweet potatoes
1 tbsp peanut oil
1 small onion, chopped
2 garlic cloves, minced
2 tsp fresh ginger, minced
3 cups tomato juice, no salt added
4 oz can chopped green chilies
1 tsp ground all-spice
2 cups vegetable broth (homemade or store bought)
1/2 cup smooth natural peanut butter
1 tsp salt, plus more to taste
freshly ground pepper, to taste
chopped peanuts, for garnish
chopped fresh parsley, for garnish

Directions:
Rinse and wash the sweet potatoes. Prick them with a fork multiple times. Place them in a microwave safe container and microwave on high for 7-10 minutes until soft and cooked. Allow to cool.

Meanwhile, heat the oil over medium heat. Add the onion and cook for 2 minutes until softened. Add the garlic and cook for another 1 minute. Add the ginger, tomato juice, chilies and all-spice. Bring to a boil, lower heat and simmer for about 10 minutes.

After potatoes have cooled, peel them and chop into bite sized pieces. Add half of the chopped potato to the pot. Combine the remaining half with the vegetable broth and peanut butter in a food processor. Pulse until smooth. Mix into the pot on the heat. Add the salt and pepper, tasting and adding additional if you desire. Simmer for at least 5 minutes to heat through (you can keep it on the heat for longer if you want).

Serve garnished with chopped peanuts and fresh parsley.

Serves 4-5.