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Posts Tagged ‘peanuts’

by Sarah Steimer

Marinated tofu with peanuts and charred bean sprouts

This dish came together so easily and had fantastic textures between the tofu, bean sprouts and peanuts. Definitely do not skip the addition of a lime wedge, that little blast of tart citrus juice really elevates the dish and cuts some of the saltiness of the lime and peanuts.

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by Caitlin Saniga

Masala peanuts

I never would have thought of nuts as a whole side dish, but these peanuts are up to the task. I served mine with bowls of coconut curry corn chowder.

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by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Caitlin Saniga

Peanut noodles with celery leaves

This was a fantastic recipe — simple, fast and super-flavorful. One note: When shopping for celery, look for bunches with dark green leaves. Pale or bright green leaves can be bitter.

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by Sarah Steimer

Baked salmon with a peanut-cilantro relish

I was a little concerned about using a shallot in the relish. The original recipe called for using the greens from one large scallion, but it was the one ingredient I forgot at the grocery store. I used a finely minced shallot instead, and it actually worked beautifully. The trick was rinsing the shallot under cold water after cutting. I saw Rick Bayless use this method on television once to mellow the taste of raw onions in salsa, and I figured it could mellow a shallot for relish! It sure did. The relish really blew this dish away.


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by Caitlin Saniga

I've been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

I’ve been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

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by Sarah Steimer

Sweet and spicy gingered nuts

I love ginger. Really, really love it. So finding this recipe was sort of like striking gold — which, coincidentally, is sort of what I think this nut mix looks like.

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by Caitlin Saniga

Curry-lime roasted peanuts

These savory curry-lime roasted peanuts are perfect for snacking on, but I have grand plans to use them as a soup garnish. Stay tuned.

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by Sarah Steimer

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These are really surprisingly filling. Most store-bought breakfast bars I’ve had just leave me hungrier, but all I need is one of these, a cup of coffee and I’m good to go.


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by Sarah Steimer

Bill and I made pad thai for Valentine's Day last year --- and the result was pretty awful. The amount of fish sauce that recipe called for totally overwhelmed the dish and tasted like a dirty ocean. This Martha Stewart recipe, however, had one of the shortest list of sauce ingredients: only three. Looks like simple is best for pad thai.

Bill and I made pad thai for Valentine’s Day last year — and the result was pretty awful. The amount of fish sauce that recipe called for totally overwhelmed the dish and tasted like a dirty ocean. This Martha Stewart recipe, however, had one of the shortest list of sauce ingredients: only three. Looks like simple is best for pad thai.

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice (from about 1 lime)
  • 3 tablespoons light soy sauce
  • vegetable oil
  • 1/2 14-ounce package of extra-firm tofu, cut into small cubes and patted dry with a paper towel
  • 3 scallions thinly sliced, white and green parts separated
  • 1 clove garlic, minced
  • 1/3 cup julienned carrots
  • 1/3 cup julienned daikon radish
  • 2 eggs, lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup roasted and salted peanuts, chopped

NOTE: This recipe requires some quick working over the stove, so it’s very important to get all of your ingredients ready before you begin cooking.

Soak the noodles according to package directions.

Whisk together the brown sugar, lime juice and soy sauce in a small sauce pan. Warm the sauce over very low heat until the sugar dissolves. Turn the heat off and cover to keep warm.

Heat either a large pan or a wok over medium-high heat until hot. Add a couple teaspoons of vegetable oil and allow the oil to get very hot, but not smoke. NOTE: A nonstick pan does work best for cooking tofu, but it is not necessary. If you do not have a nonstick pan, be sure to get the pan and oil very hot so the tofu does not stick.

I've used both a wok and a regular (not nonstick) pan for this meal and both turned out great.

I’ve used both a wok and a regular (not nonstick) pan for this meal and both turned out great.

Carefully add the tofu to the hot oil, which will pop when it meets the remaining water in the tofu. Cook the tofu over medium heat, occasionally tossing until the pieces are golden. Remove the tofu from the pan and set aside.

If needed, add a touch more oil to the hot pan. Add the onion whites, garlic, carrots and daikon. Cook over medium heat for about 30 seconds. Push the vegetables to one side of the pan.

Add the eggs to the clear side of the pan (do not worry if the egg trickles into the veggies a bit). Use a spatula to move the eggs around, cooking until just set. Remove the eggs from the pan and set aside.

Add the drained rice noodles and the warm soy sauce mixture to the vegetables in the pan. Toss everything quickly to coat. Add the eggs — breaking them up as you go — and the tofu.

Serve the pad thai topped with the onion greens, cilantro and peanuts.

Makes about 4 servings.

Recipe adapted from: Martha Stewart

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