Tag Archives: peanut butter

Slow-Cooker Thai-Inspired Pork

I have a tiny slow cooker, which really only makes enough dinner for two people– maybe three people if Captain Crunch isn’t one of them. I’ve only really used it to make Carolina-style pulled pork, which wasn’t really good enough to share with you. (Just go to a barbecue joint. It’s worth it.) This, then, is the first real success I’ve had with it. Hopefully more will follow.


1 lb pork loin, rinsed and patted dry, trimmed of any excess fat

1/2 cup teriyaki

2 tablespoons rice vinegar

1 tablespoon chili oil

1/4 teaspoon ground ginger

1/3 cup peanut butter

1 bell pepper, chopped

1 head of broccoli, chopped

1/2 cup chopped green onion

Make It:

Place the pork in a greased slow cooker. Mix the teriyaki, vinegar, oil, and ginger together, then pour over the pork. Cook on low 3-4 hours. Remove pork and shred with two forks. Stir peanut butter into remaining sauce, then return pork to pot along with vegetables. Let cook an additional 30-45 minutes. Serve over rice or noodles. Makes 4 servings.


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Filed under Carnivorous., Meals, Uncategorized

Whole Wheat Peanut Butter Muffins

I’m an early riser– I try to get my workout in before I go to work at 7:30 in the morning. A portable breakfast, then, is key. Usually I take a Fage yogurt with me, but since I’m trying to use up everything in my pantry, I decided to make some healthy(ish) muffins instead. I had peanut butter on hand, and dried cranberries, so that’s what I used in my modification of the recipe here. They turned out really great!


1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

4 tsp safflower oil

2 T Greek yogurt

1/4 cup brown sugar

1/2 cup peanut butter

1 tsp vanilla extract

1 egg

1/2 cup milk

1/4 cup dried cranberries (or you could use peanuts, chocolate chips, whatever.)

Make Em:

Combine all ingredients in a bowl and mix. Pour into prepared muffin tin and bake at 375 degrees for 20-22 minutes. Let cool on wire racks before trying!

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Filed under Bread., Non-Breads, Uncategorized

Road Trip Food Part Deux: Poppy Chow

So since I burned the muffins, I need SOMETHING to bring for my friends on the trip. My buddy John is letting me have full reign of his couch for the weekend, Miss Alisha is going to be my partner in crime for the Charleston leg, and then my good friend Jamie will be hosting on the way back.

I was considering rice krispie treats when I came across THIS.

Game Changer.


Nobody loves Puppy Chow quite as much as my college family, so this, I expect, will be well-received.

Poppy Chow

9 cups plain popcorn (I popped mine from kernels in a little oil on the stove)

1 cup chocolate chips

1/2 cup peanut butter (I used creamy but crunchy could be interesting)

1/2 stick butter

1 teaspoon vanilla extract

1 cup powdered sugar

Make It:

Prepare your popcorn. I find that stove-top popcorn is a bit more resilient than the microwave stuff, but I also recognize that most people don’t have popcorn kernels in the house, so work with whatcha got.

Melt the peanut butter, chocolate chips, vanilla, and butter together in a double-boiler, or the microwave (at 50% power to avoid burning the chocolate.)  Douse the popcorn in said chocolately goodness. Mix in powdered sugar so it looks like this:

Lay it out on a baking sheet to firm up, then scarf it all down– erm, divvy it into bags with a little ribbon for your amigos.

The thing is, now that I’ve blogged about this, it will be expected once I show up, so I can’t eat the whole thing on the drive. Maybe just a little…


Filed under Chocolate, Dessert.

Whole Wheat Peanut Butter Cookies

As a most-of-the-time vegetarian, I eat a lot of nuts and a lot of peanut butter. Peanut butter gets demonized sometimes because it’s so calorie-dense, but really it’s a pretty good source of protein (and, yes, fat, but life tastes better with a little oil.) This recipe mixes a hefty dose of the good stuff with whole grain flour, which helps add some fiber into baking. (I wouldn’t call these health food, but they’re certainly an improvement on white-flour, white-sugar varieties of cookie.)

This recipe is a variation on the one found here. It called for a lot of honey, which I cut down because there’s also brown sugar in here.

So, first off: the ingredients.

1/2 cup (1 stick) unsalted butter, softened

1/2 cup brown sugar, packed

1/2 cup peanut butter (I used a supermarket brand, but if you want to avoid the hydrogenated oils, go natural)

1/3 cup honey

1 teaspoon vanilla extract

1 teaspoon baking powder

1-3/4 cups whole wheat flour (see below)

Now, the secret to a really great cookie is to use only brown sugar, and to let the butter and sugar mix together for several minutes before you carry on. There should be a lightening of color, ideally. In this case, I think there was a lot of butter for the amount of sugar, so it basically just looked like chunky butter.

Once I added in the peanut butter and honey, though, it looked delicious and smooth:

The original recipe called for 1-1/4 cups flour, but I found that this resulted in a looser consistency than I wanted.

This would be hard to roll into a ball...

I added an additional 1/2 cup of flour, in 1/4 cup increments, until it bulked up and looked like this:

That's more like it.

And now I’ve just taken the first batch out of the oven….

… Delicious. Light and fluffy, despite being whole grain.

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Filed under Dessert., Not-Chocolate

Asian Cabbage Salad with Cashews

I am trying really hard to get into salads.

It’s not that I don’t like them, per se. If you put one in front of me, I will eat it– even enjoy it! But I can’t seem to make a good one. The proportions are wrong, or the flavors are uninteresting, or there’s too much/little dressing.

That said, after an exam yesterday I indulged in a little culinary recreation, and this is what I came up with:

Now, besides being really colorful and appealing, this salad is also busting with antioxidants– thanks to the red cabbage and red pepper– and rounded out with some healthy fats and protein from some cashews. This might be more of a slaw, since there’s chopped cabbage involved, but let’s just call it a salad so I can say I finally made one I like. 🙂

Asian Cabbage Salad with Cashews

1/2 head red cabbage, chopped

1 red pepper, chopped

1 carrot, julienned (I highly recommend buying a julienne peeler. Life is just better that way.)

2 tbsp peanut butter

1/4 cup sesame-ginger dressing (I picked mine up at the grocery store. Busy week!)

1 tsp hot sauce, such as Sriracha

1/2 tsp honey

squeeze of lemon juice

1/2 cup cashews

Combine chopped veggies in a bowl. Combine peanut butter, dressing, hot sauce, and honey in a food processor and blend until smooth. Pour over vegetables. Squeeze lemon juice over vegetables; toss to coat. Sprinkle with cashews. Makes 2-3 servings.


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Filed under Soups and Salads, Vegetarian.