Peanut Butter Magic.
If you’re not allergic to it, that is. I buy organic peanut butter, which is the only peanut butter you SHOULD buy. If you’re getting the commercial kind, you’re feeding your heart transfat. In the manufacturing process of peanut butter, hydrogenated oil acts as a glue between the peanut butter solids and fats - that’s why commercial peanut butter doesn’t separate. If you go to a local market and get the shop-churned stuff, it does separate, but it’s nothing you can’t fix with the twirl of a butter knife.
Chunky peanut butter is great for cooking. It’s lower in fat, but melts on hot foods just as well as butter.
- Add a dollop of chunky PB to frozen spinach, and a little spoon of mayo as well.
It’s the only way my bf will eat spinach, so maybe it’d even work on
kids. Just add it during the cooking process. - Satay dipping sauce: peanut butter, splash of milk, spoonful of flour, salt, sugar. The ingredients vary - play with it. Add spices. Add HOT spices.
- Brush chicken with peanut butter, then roll in breadcrumbs, and bake.
- Throw a spoonful of chunky PB in a stirfry.
- Use instead of coconut cream in a curry.
- Use PB instead of butter on corn and steamed vegetables.
- Serve over asparagus instead of hollandaise.
Be creative! Where else do you use butter?
