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Speaking of Peanut Butter . . .

My son Sam likes to play a game called "Would You Rather." It goes like this:

Sam: "Mom, would you rather be trapped in a cage with a lion for three days or lick peanut butter off a hobo's foot."

Mom: "Well, both sound very attractive, so tough choice. I guess the hobo, as that won't necessarily kill me. Which would you rather do?"

Sam: "Hummm, I guess the lion."

As you can see, Sam would rather be eaten by a lion than eat peanut butter. For a parent, that's a bummer. PB&J is always a fallback when you're out of lunchmeat or when you need something that doesn't require refrigeration.

Speaking of peanut butter, a friend was telling me how she was looking for a good peanut sauce recipe, so, of course, I told her to go to relishmag.com for the recipe below. It's great with grilled chicken, beef, pork, tofu, noodles or shrimp cocktail and, of course, spring rolls, if you have just whipped some up. It's great to have in your fridge to spice up just about any meal. Now if I could just get Sam to eat it. I mean, it won't kill him. . . .

Jill Melton

Expert in the Kitchen
Our resident food expert and editor, Jill Melton.
Jill Melton
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Thai Peanut Sauce
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Try this creamy peanut sauce with grilled chicken or pork (a terrific way to introduce kids to Thai food), as a dip for cucumber slices, or tossed with a tangle of noodles. Add as much or as little crushed red pepper as you like.

Ingredients:
4 teaspoons peanut oil
2/3 cup minced shallot
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
6 tablespoons creamy peanut butter
2 tablespoons hoisin sauce
2 teaspoons dark brown sugar
3/4 cup water
1 tablespoon fresh lime juice

Instructions
1.

Heat oil in a heavy saucepan. Add shallot, garlic and crushed red pepper; cook over low heat until fragrant and just beginning to color, about 3 minutes.
2.

Whisk in peanut butter, hoisin, brown sugar and water. Bring to a boil, reduce heat and simmer 1 minute. Stir in lime juice.
3.

Serve warm or at room temperature. Makes 1 1/2 cups.

Recipe by Laraine Perri.

Per (2-tablespoon) serving: 80 calories, 6g fat, 0mg chol., 2g prot., 6g carbs., 1g fiber, 130mg sodium.

Relish the American Table
Found a Peanut by William I. Lengeman, III
Relish the American Table is a weekly column that appears in newspapers across the country.

King's Arms Tavern Cream of Peanut Soup

Sarah Tyson Rorer, a Philadelphia-based cooking school founder and prolific author, published a recipe for peanut soup in her influential 1902 volume, Mrs. Rorer's New Cook Book.
Click here to read more...

Just wanted to let you know that I enjoy your magazine. I used to subscribe to and read several food/cooking magazines but tired of the excessive lifestyle advertising, glitz and "high-society" articles. Your "real food for real people" approach is enjoyable. I wish you success in your endeavors. Keep giving us delicious foods and inspiration! One of my favorite recipes is from a while ago - a sweet potato and edamame stew (African Peanut Stew); it's good for me and tastes phenomenal. My kids love it too!
- Karen Christy

 

 

 

 

 

 

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