Roasted Salted Peanuts

March

The peanut, Arachis hypogaea, of the legume family, is a tender, herbaceous viny plant that produces edible seeds, also called peanuts (or goobers, pindars, groundnuts, or grass nuts). Native to South America, the plant was introduced to Africa by European explorers and reached North America with the slave trade. Its value as a food crop was recognized only in the late 19th century, and it is now cultivated in more than 40 countries on six continents. In order of production, India, China, the United States, and Argentina are the major producers. Other large growers include Mexico, Senegal, South Africa, Sudan, Brazil, Nigeria, and Malawi.

Thai Beef Salad with Spicy Peanut Dressing

    Dressing:

  • ½ cup unseasoned rice wine vinegar;     ; 1/3 cup Peanut Oil;     1 Tbsp sugar
  • ½ tsp crushed Red Pepper flakes;     ; 1½ tsp each soy sauce and hot sauce
  • 1½ tsp fresh minced ginger;     ; ; 1 tsp minced garlic;     2 Tbsp lime or lemon juice

    Salad:

  • 1/3 cup coarsely chopped salted (or unsalted) peanuts
  • 1½ lbs cooked roast beef sirloin cut into 1½ x ¼-inch strips (about 4 cups)
  • 2 cucumbers, peeled, sliced ¼-inch thick; ¼ lb blanched (30 seconds) snow peas
  • ½ lb bean sprouts; 1¾ cups julienned red peppers; 2 cups finely sliced red cabbage

Whisk together above dressing ingredients. Combine salad ingredients with dressing. Garnish with additional chopped (½ cup) peanuts. Arrange on lettuce leaves. Serves 6.

Baked Peanut and Rice Pilaf

  • 1 tablespoon olive oil
  • 1 cup rice (brown, wild or long-grain white) rinsed and drained
  • 2 cups water
  • 1 onion chopped
  • ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon salt(if peanuts unsalted)
  • ½ cup peanuts (roasted, salted or unsalted, skinned or unskinned)
  • 2 cups fresh or thawed frozen peas
  • 1 tablespoon soy sauce, 2 tablespoons Hoisin sauce

Heat oil in large ovenproof skillet. Add onion-cook 2 minutes. Add rice, Hoisin and soy sauce and red pepper. Stir till combined. Add water and salt and bring to boil. Cover and Bake in preheated 350° oven. Stir in peas and peanuts 10 minutes before rice is done, continue to bake, covered until rice is tender and liquid absorbed (20 to 40 minutes total). Serves 4.

Nutrition Facts

Serving Size 3 Tbsp (28g)

Amount per Serving

Calories:

170 Calories from Fat 120

 

 

% Daily Value*

Total Fat 14g

22%

Saturated Fat 2g

10%

Cholestorol 0mg

0%

Sodium 230mg

10%

Total Carbohydrate 6g

2%

Dietary Fiber 2.3g

9%

Sugars <1g

Protein 7g

Vitamin A 0%

Vitamin C 0%

Calcium 2%

Iron 4%

Vitamin E 35%

Magnesium 20%

>

2,000

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
Order Now