Peanut Butter: Believe Outside the Sandwich
Peanut butter has been a pantry and sandwich staple in households for generations. Nonetheless this beloved American icon is more than a spread destined to partner with jelly. Peanut butter is also a nutrient dense food that is at times overlooked as element of a healthy life style. Incorporating peanut butter into a variety of dishes and snacks can support add critical nutrients to one’s diet plan.
One serving of peanut butter – just two tablespoons – provides eight grams of protein, two grams of fiber, 10 percent of the Reference Every day Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Furthermore, the USDA’s new MyPyramid recognizes the value of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. In addition, peanut butter is cholesterol free of charge and consists of zero grams of trans-fats per serving.
A walk down the grocery retailer aisle reveals a wide choice of peanut butters to meet different tastes and dietary wants. Creamy, crunchy or with a touch of honey, Smucker’s Organic Peanut Butter and Jif Peanut Butter brands offer you an assortment of choices, like lower salt and decreased fat varieties.
Assume outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce.
ASIAN NOODLES WITH CHILI-NUT SAUCE
three tablespoons Smucker’s
Organic Chunky Peanut
Butter, Jif Further Crunchy
or Just Jif Peanut Butter
1/4 cup decreased-sodium soy sauce
1-2 tablespoons Chinese chili oil
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 (10 ounce) package Chinese
wheat noodles or 1/2 pound
package whole wheat spaghetti,
cooked according to package
directions
four green onions, sliced diagonally
into 1/4 inch slices
1/2 cup chopped red bell pepper
Toasted sesame seeds for garnish
Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a big bowl. Stir to blend nicely. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to space temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add two cups chopped cooked chicken.
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