Peanut Butter
Recipes
Soups and Stews
Ground Nut Stew
2 cups peanut butter
1/2 can (6 ounce) tomato paste
2 cans (10 ounce) diced tomatoes with green chili peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves, cut in cubes
1 onion, chopped
1/2 cup fresh mushrooms, sliced
Cayenne pepper to taste
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste and blend with
peanut butter until smooth. Mix in diced tomatoes with green Chile peppers and chicken broth.
Cook 15 minutes, stirring occasionally. Heat oil in a medium skillet over medium heat. Sauté
chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking,
stirring occasionally, about 15 minutes. Season with cayenne pepper.
Serves 10
Indian Peanut Stew
2 cups uncooked brown rice
6 cups water
1 tablespoon olive oil
1 large white onion, chopped
4 cloves garlic, minced
3 tablespoons grated fresh ginger root
1 (28 ounce) can diced tomatoes with juice
1/8 teaspoon cayenne pepper
1 cup chunky natural peanut butter
Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low.
Simmer until rice is tender and water has absorbed, about 30 minutes. Heat olive oil in a large
saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently.
Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season
with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut
butter and heat through. The mixture will thicken. Serve over rice.
Serves 6
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
African Peanut Soup
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly
browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes,
vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30
minutes. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut
butter until well blended, and serve.
Serves 10
Peanut Soup
2 Tablespoons Butter
1 small Onion, chopped
1 stalk Celery, chopped
2 Tablespoons Flour
1 quart Chicken broth
1 cup Peanut butter, creamy
2/3 cup milk
Salt and pepper to taste
Melt the butter in a heavy soup pot. Add the onion and celery and cook until just soft. Whisk in
the flour and cook for 3 minutes. Slowly blend in the broth. Bring to a boil, reduce the heat to low
and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut
butter and the milk. Simmer for 15 minutes longer. Serve warm.
Serves 4-6
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Sweet Potato and Peanut Butter Soup
1 small onion, grated
2 -16 oz cans sweet potatoes or yams, mashed
¼ cup peanut butter
4 cups chicken broth OR 2 cups broth plus 2 cups water
Optional seasonings: cinnamon, chili powder/cayenne, Tabasco, cumin
In large soup pot, cook onion in little oil or butter until soft. Add sweet potatoes and peanut
butter and stir to thoroughly combine. Slowly add broth/water and stir constantly. Simmer for 1012 minutes.
Serves 6
Peanut Butter Vegetable Chicken Soup
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
ground black pepper to taste
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil,
and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. Add
zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8
minutes. Add peanut butter, parsley and pepper. Stir until peanut butter is fully blended.
Simmer for 3 minutes longer.
Serves 8
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Main Dishes
Grilled Peanut Chicken
2 tablespoons peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 chicken breast halves
Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry
powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with
1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue
grilling 6 to 8 minutes, until chicken juices run clear.
Serves 4
Indonesian Drumsticks
8 chicken drumsticks
¼ cup low-sodium soy sauce
¼ cup creamy peanut butter
3 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons water
2 cloves garlic, minced
½ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground ginger
In a nonmetallic container mix soy sauce, peanut butter, lemon juice, brown sugar, water, garlic,
coriander, crushed red pepper and ginger. Add drumsticks, turning to coat with soy mixture.
Cover and refrigerate at least 1 hour. Transfer drumsticks to rack in broiler pan; reserve
marinade. Position broiler pan 5 to 7 inches from source of heat. Broil, turning and brushing
frequently with marinade, about 25 minutes, or until chicken is brown and fork tender.
Serves 4
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Chicken with Peanut Curry Yogurt Sauce
2 tablespoons canola oil
3 cloves garlic, chopped
1 cup chopped onion
1 cup chopped red and green bell peppers
1 tablespoon curry powder
4 boneless, skinless chicken breasts, cut into cubes
1 cup plain yogurt
1/2 cup peanut butter
Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking
just until tender. Stir in the curry powder. Cook 1 minute. Season the chicken with salt and
pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir
into skillet, simmering until sauce is hot. Serve with cooked rice.
Serves 4
Grilled Salmon with Peanut Hoisin Sauce
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup finely chopped onions
1/4 cup rice wine vinegar
1/2 cup water
2 cloves minced garlic
4 salmon fillets
cooking spray
Salt and pepper
Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. Reduce the heat and
simmer for about 5 minutes, stirring often. Sauce can be made several days ahead of time and
refrigerated. If it is too thick, just add a little water when heating it before serving.
Spray the salmon filets with cooking spray on both sides, and season with salt and pepper.
Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce. Enjoy!
Serves 4
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Side Dishes
Peanut Butter and Orange Sweet Potato Casserole
1 large (40 ounce) or 2 small (16 ounce) cans sweet potatoes or yams, drained
2/3 cup peanut butter
2 oranges OR bananas, chopped
3 tablespoons butter
½ cup nuts such as peanuts (unsalted)
Put sweet potatoes/yams in a bowl and blend until smooth or chunky with beaters or fork. (If
they are too dry, moisten with a little fruit or apple juice.) If using orange, cut away all white
membrane and use only the pulp. Combine with peanut butter and nuts. Pour mixture into
buttered baking dish. Bake at 350˚ for 30-45 minutes or until heated thoroughly.
Serves 8
Cold Sesame Noodles (Noodles with Peanut Butter Sauce)
2/3 cup peanut butter, smooth or chunky
3 tablespoons soy sauce
2 tablespoons white vinegar
3 tablespoons water
1 tablespoon honey or sugar
3 tablespoons oil (peanut, corn, sesame or vegetable)
1 pound spaghetti or thin noodles
Optional:
1 teaspoon garlic, chopped very fine
Red pepper flakes or cayenne pepper to taste
Green onion, chopped
The day before: Combine all ingredients except noodles in a bowl and blend thoroughly until
smooth and creamy. Cover and refrigerate overnight.
To serve: Cook noodles in boiling salted water. Drain and toss with a little oil. Pour room
temperature sauce over top and toss with 2 forks to combine. Top with green onion if available.
Serves 4
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Chinese Cold Pasta Salad
8 ounces dry pasta noodles
2 tablespoons natural peanut butter
1/2 cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1 red bell pepper, chopped
2 green onions, chopped
1/2 cup chopped fresh cilantro
Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix
well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
Serves 4
Peanut Butter Noodles
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot Chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts
Bring a large pot of water to a boil. Add noodles and cook until tender according to package
directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey,
chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts
and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Serves 4
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Snacks and Desserts
Ants on a Log
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
Peanut Butter Balls
2 cups peanut butter
2 1/2 cups cereal (bran flakes or corn flakes)
2 cups dry milk powder
1 1/2 cups raisins
3/4 cup honey
In a large bowl, mix together the peanut butter, cereal, powdered milk, raisins and honey using
your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.
Serves 40
Peanut Butter and Jelly Muffins
4 cups cornmeal
1 1/3 cups flour
1 1/3 teaspoon baking powder
1 1/3 cups peanut butter
1 egg
2 2/3 cups milk
Jelly or jam, as needed
Preheat oven to 375˚. Grease a muffin pan or use baking cups. Combine cornmeal, flour and
baking powder in a bowl. Add peanut butter; mix until batter is coarse and crumbly. Add egg
and milk; stir until batter is just moistened. Fill muffin cups until they are half-way full. Drop ½
teaspoon of jelly or jam into center of each cup, then cover with batter. Place in oven; bake for
20 minutes, or until golden brown.
Makes 50 muffins
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855
Peanut Butter
Recipes
Sunshine Shake
1 medium banana
1/2 cup creamy peanut butter
1 cup cold milk
2 tablespoons honey
1/2 teaspoon cinnamon
5-6 ice cubes
Cut banana into thin slices and freeze. When slices are frozen, place in blender container; add
peanut butter, milk, honey cinnamon and ice cubes. Blend on medium speed until smooth.
Makes 3 - 4 servings
Peanut Butter Munchies
4 cups dry flake cereal (Corn Flakes, Wheaties, Special K)
½ cup sugar (white or light brown)
½ cup honey
¾ cup smooth or chunky peanut butter
½ teaspoon vanilla
Optional: ½ cup coconut OR ½ cup unsalted peanuts
In a large bowl, mix cereal with coconut or nuts (if available) and set aside. In a saucepan,
combine sugar and honey and cook over low heat until sugar is completely dissolved. Raise
heat, bring to a boil then take pan off the stove and stir in peanut butter. Pour mixture over
cereal and blend thoroughly. Drop by teaspoonfuls on wax paper. When dry, remove from
paper and store in airtight container.
No Bake Peanut Butter Cookies
1 ½ cups sugar
½ cup milk
½ cup margarine or butter
2 cups quick cooking oats
Optional: 3 tablespoons cocoa
In a large saucepan, combine sugar, milk, butter and cocoa if available and bring to a boil.
Cook, stirring constantly for about 2 minutes. Take the pan off the stove, add the peanut butter
and mix well. Pour over quick oats and blend thoroughly. Drop by teaspoonfuls on wax paper.
Store as above.
Make 36 cookies
Food Bank For New York City
39 Broadway, 10th Floor, New York, NY 10006 (212) 566-7855