Tag Archives: peanut

Monster Cookies

These cookies are amazing!! I love the crispy outside and the chewy inside. I found this recipe in a Winnipeg Free Press collection of Recipe Swap Favourites by Ilana Simon.

I measured my large balls of dough to about 2 tablespoons and flattened them with a fork. These cookies do spread out so make sure you leave enough room on your cookie sheet for them.

image

1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 1/2 cups plus 2 Tbsp peanut butter
1 tsp corn syrup
1 tsp vanilla
4 cups oatmeal
2 tsp baking soda
1 cup chocolate chips
4 ounces (125 ml) Smarties

1. In a large bowl, cream together butter. Add sugars, cream again. Add eggs, one at a time. Add remaining ingredients. Mix well.
2. Make large balls of dough for large cookies, press flat. Bake in 350F oven for 12 minutes. Cool well before removing from cookie sheet.

Makes 3 dozen large cookies

image

Advertisements

Stir-fried Broccoli and Red Peppers with Peanut Sauce

I found this recipe in The Cook’s Illustrated Cookbook.  I took it out from the library, but seriously 2 weeks just isn’t enough time for this gigantic book!  I am glad I found this recipe though, since I LOVED it!

Picture 2237

I made the sauce ahead of time and kept it in the fridge until I was ready to use it later at dinner.  The sauce calls for 1/8 teaspoon of red pepper flakes.  I used 1/4 teaspoon, but next time I would add 1/2 to 1 teaspoon as it needed more heat.

Picture 2236

I also used 2 red peppers. I did not weigh my broccoli to see if it measured 10 ounces. I used 2 stalks. The recipe states it serves 4 to 6, but my husband and I gobbled the whole thing up between the two of us!

Picture 2233

I served my stir fry with basmati rice and marinated teriyaki chicken.

SAUCE
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
3 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes

VEGETABLES
1 tablespoon plus 1 teaspoon vegetable oil
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
10 ounces broccoli florets, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon grated fresh ginger

1. FOR THE SAUCE: Whisk all ingredients together in small bowl until smooth.
2. FOR THE VEGETABLES: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli and cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavours, about 1 minute. Serve immediately.

Sesame Noodle Salad with Shredded Chicken

I loved the sesame flavour in this recipe. I used the 12 ounces of dried spaghetti since I could not find fresh Chinese egg noodles.  This recipe is taken from Cook’s Illustrated “The New Best Recipe” cookbook.

Picture 2173

1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium garlic coves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (I used Tabasco sauce)
2 tablespoons lightly packed light brown sugar
Hot water
1 tablespoon salt
1 pound fresh Chinese egg noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 boneless, skinless chicken halves (1 1/2 pounds), trimmed of excess fat
4 scallions, sliced thin on the diagonal
1 medium carrot, peeled and grated on the large hoes of a box grater (about 2/3 cup)

Picture 2159

1. Toast the sesame seeds in a medium skillet over medium heat, stirring frequently until golden and fragrant, 7 to 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl. In a blender or food processor, purée the remaining 3 tablespoons sesame seeds, the peanut butter, garlic, ginger, soy sauce, vinegar, hot pepper sauce, and brown sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl).

2. Bring 6 quarts water to a boil in a stockpot. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse under cold running water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Set aside.

3. Meanwhile, adjust an oven rack to 6 inches from the broiler element; heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces. Add the shredded chicken, scallions, carrot, and sauce to the prepared noodles; toss to combine. Divide among individual bowls, sprinkle each bowl with some of the reserved sesame seeds, and serve.