For added portability, ease, and deliciousity, I perfer goat cheese and tomato. Slather goat cheese on a crusty bagette, layer on some sliced tomatoes, bake for a few minutes until cheese and tomatoes are warm and bread is even toastier.
Somehow, when this travels it gets even better!
I agree with Marc and Ties - I like an African stew, also anything southeast asian with peanut sauce like spring rolls or gado-gado. I like a smidge of pb in black bean stew (topped with bananas) and I have a thing for PB&J with Ramen noodle soup. (yeah, whatever.)
Mostly I'm just a fan of PB H'd. That's a scoop of pb served directly from the spoon.
Recently I've gone nuts for pasta w/ broccoli rabe, garlic, parmesan cheese, red pepper flakes and an overly generous amount of olive oil, salt and pepper.
It's easy because when the pasta has 5 mintues left you dump the broccoli rabe into the boiling water and it cooks along with the pasta.
It's tangy, creamy, and soooo tasty. It's not particularily good for you with all the butter and oil. but who cares?
One of my favorite sports bars in Portland offers the "XXX Burger", which is topped with cheddar cheese, chunky peanut butter, and red onions. It's fantastic!
Try this - either as a stir-fry sauce or for satay -
4TBS chunky peanut butter
3 TBS dary soy sauce
3 TBS honey
1tsp ginger minced (or more if you like)
2 crushed garlic cloves
1 tsp crushed red pepper flakes
Oh my! Thanks for all the responses! *smacks lips* :p
How about a fake mole - peanut butter, cocoa, chipotle, chiles, garlic, onion, chopped or canned tomatoes, chicken stock, lime juice, bay leaf, salt and anything else you can think of, in sauce pan.
coat a whole chicken with it and bake.
spicy pumpkin peanut butter curry- a mix of pumpkin, peanut butter, red curry paste, garlic, and soy sauce. throw it on some spaghetti, mix in some red peppers, and top it with shrimp.
Griled chicken sate with peanut dipping sauce.
By far Peanut Butter Pasta! Here is the recipe!
Ingredients
12 to 16 oz. pasta (any short, fun shape) or rice noodles
1/4 C. peanut butter
2 Tbs. warm water, or to taste
2 Tbs. maple syrup, or to taste
2 Tbs. teriyaki sauce, or to taste
Pinch ground ginger
Slivered sautéed vegetables, such as broccoli florets, asparagus, thinly sliced carrots, bell peppers, scallions or red onions (optional)
Crushed peanuts and/or thinly sliced scallions (optional)
Directions
Cook the pasta according to package directions. Meanwhile, in a bowl, whisk together the peanut butter and warm water. Add the maple syrup, teriyaki and ginger and whisk to combine. Taste and adjust the amount of maple syrup and/or teriyaki sauce accordingly. If a thinner sauce is desired, add more warm water, 1 Tbs. at a time, until the desired consistency is achieved. Drain the pasta and return to the pot. Add the peanut sauce and toss to coat. If desired, add the sautéed vegetables and toss again and/or sprinkle with peanuts and, for the adults, scallions. Serve warm or at room temperature.
Makes 4 servings.
Chicken carbonara or homemade mac&cheese.
Penne with red peppers and goat cheese. From marcella cucina. So good.
Penne with broccoli, sun-dried tomatoes, pine nuts, artichoke hearts, and eggplant sauteed in olive oil and garlic.
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