Peanut Butter Noodles

Peanut butter is creamy, nutty, and full of protein. Pair it with a few veggies and some whole wheat or buckwheat pasta and you’ve got yourself a delicious dish that can be served hot or cold. When I make Peanut Butter Noodles, I typically make double (because we LOVE it!) and serve it hot for dinner and cold for lunch.

This dish is very kid friendly, so grab up the munchkins and get cooking!

     

Peanut Butter Noodles

Servings: 2
Time: 15 minutes
Level: Easy

Wheat or buckwheat spaghetti noodles (enough for 2 servings)
1/4 c. all natural peanut butter
2 tbsp. seasoned rice wine vinegar
2 tbsp. low sodium soy sauce
1/4 tsp. ground ginger
1/8 tsp. curry powder
dash of cayenne
1 tsp. Sriracha (or more if you like it hot)
1/4 c. frozen green peas, thawed
1/4 c. carrots, sliced thin into bite sized pieces

Cook noodles according to packaged directions.  In a small bowl, whisk together the peanut butter, vinegar, soy sauce, ginger, curry, cayenne, and Sriracha. Toss drained noodles, peanut butter mixture, peas, and carrots together.

Yum!

Tips
– Red onion is an optional addition.
– A fast way to thaw your peas is to put them in your colander before you strain your boiled noodles. The boiling water and hot pasta will almost instantly thaw the peas.

Thai One On… It’s Peanut Noodles Night!

Oh, how have I not written about this before now? I adapted this recipe a while back from an article I read on EatingWell.com. This recipe has quickly become one of our favorites. Since it can be served hot or cold, make extras and pack it for lunch the next day!

We LOVE peanut butter, so this recipe is perfect for us! Also, this dish is really good for you. If you boil the chicken, like I did in my Stir Fry recipe, and use all natural peanut butter, there are tons of health benefits. I don’t have kids yet, but I hope this type of recipe will get them to eat their veggies without a fuss.

The directions look long but don’t get scared away! They are super easy to follow. They were just a little lengthy to write up.

If you make this, please let me know what you think. I hope you like it as much as we do.

Thai Peanut Noodles

Time: 30 minutes
Servings: 4
Level: Easy

1/2 lb. chicken
1/4 c. peanut butter
1 tbsp. low sodium soy sauce
1 tsp. garlic powder
1 tsp. sweet chili sauce, chili-garlic sauce,  or any Asian chili sauce you have
1/2 tsp. ground ginger
1/2 tsp. cayenne, if desired
2/3 c. whole-wheat spaghetti noodles
1 c. Asian style stir fry veggies, from your grocers freezer section

Put on a pot of water and begin to boil for the noodles. While waiting for water to boil, cook chicken in a skillet or use the same method I used in my Stir Fry recipe. Shred cooked chicken and set aside. In a large bowl, whisk peanut butter, soy sauce, garlic powder, chili sauce, ground ginger, and cayenne, if desired.

Cook noodles in the boiling water according to package directions. About 1-2 minute before the noodles are done, add vegetables to the boiling water. Drain noodles and vegetables, reserving 1/2 c of cooking liquid.

Stir the reserved cooking liquid into the peanut sauce, add noodles, veggies, and chicken and toss until well coated. Serve hot or cold. Yum!

Tips
– Top this dish with a drizzle of Sriracha, if you dare!

– You can substitute the ground ginger for fresh and the garlic powder for fresh; just mince very finely.
– This is a perfect opportunity to use that left over chicken breast you have in the fridge!

Homemade Biscuits with PawPaw Hardy’s PB & S Spread

Get outta town with this one! Biscuits are at the center of every Southern table and I FINALLY learned how to make them.

I am still in the learning process. There is a recipe… BUT biscuit making is a serious art and apparently takes years to master. My first and second batch were great! My third, not so much. So hang in there and keep trying!

If anyone knows how to make the biscuits super fluffy, let me know. I’d LOVE a few tips!

This recipe came off of the White Lily Flour bag. My Aunt Carole says it is the best and if I were you, I’d trust her. Whew, she can cook!

Biscuits (Cat Head Biscuits… or so says my PawPaw Dub)

Time: 15 minutes
Level: Medium
Servings: 6 or so

2 cups White Lily Self-Rising Soft Flour
1/4 cup vegetable shortening
3/4 cup milk or buttermilk  (more if needed)

Preheat oven to 500 degrees. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.

Blend in just enough milk with fork until dough leaves the sides of the bowl. Knead dough gently 10 to 12 strokes. Roll out dough into 2 – 2 1/2 inch patties. Dip a little in flour so they won’t stick.
 

Place biscuits in greased cast iron skillet with sides almost touching.

Bake for 8 to 10 minutes. Yum!

PawPaw Hardy’s PB & S Spread

Time: 3 minutes
Level: Easy
Servings: 6 or so

1/2 c. peanut butter
1/2 c. syrup
1 pad of butter, if desired

Mix all ingredients together.

Spread over biscuits or dip biscuits into the mixture. Yum!

Tips
– Make the PB & S spread. You will LOOOOVVVVEEEE it!
– You can use chunky or regular PB for the spread recipe.
– Grease the cast iron skillet with a touch of Crisco.
– I used soy milk for the biscuits this time because it is what we had. Don’t do that… I won’t do it again. They weren’t as flavorful.

Homemade Tag Alongs

I wish I had a better picture of these. If only you could taste them… gracious! I like these even better than the Girl Scout version, and it’s not just because I make them! I like them more because they are a little saltier than the original Tag Alongs and the saltiness really brings out the chocolate nicely.

It doesn’t hurt that these are SUPER easy to make and you don’t have to turn on your oven. Big fan.

Homemade Tag Alongs

Time: 15 minutes
Level: Easy
Servings: As many as you wanna make! For this recipe, I’ll make 10.

20 Ritz crackers
1/4 c. peanut butter
1 c. chocolate chips
1 tbsp. vegetable shortening (Crisco)

Make peanut butter sandwiches by spreading peanut butter between two crackers.

Microwave chocolate chips and shortening for 30 seconds. Stir and microwave again for an additional 30 seconds. Stir until melted.

Dip peanut butter sandwiches in melted chocolate until covered.

Place on wax paper. Put in freezer or fridge until chocolate hardens. Yum!

Tips
– You can use milk or semisweet chocolate chips.
– I use all natural peanut butter for everything. Since it keeps in the fridge, leave it out on the counter for a few minutes before starting so it spreads easier.
– Chunky peanut butter would be a yummy twist!
– I haven’t tried this yet but I want to try Nutella instead of peanut butter and white chocolate instead of cocoa. Doesn’t that sound divine?