Peanuts originated in South America where they were a staple diet of the Aztecs and other Native Indians in South America and Mexico. Today, the nuts are widely cultivated oil seeds and has established as prime commercial crop in China, India, African nations, and the US. Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume. Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediter..
Source: Adapted from Food.com
By Sarah in New York
Ingredients:
5 cups chopped lettuce (your choice)
2 ounces cubed monterey jack cheese (you can use any white non-cheddar cheese)
¼ cup balsamic vinaigrette dressing
1 ½-2 tablespoons agave syrup
½ cup honey roasted peanuts
1 ½ ounces raisins (small box)
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Directions:
Combine all ingredients in a salad bowl, toss and enjoy!
Servings: 4
Source: Food.com
By littlemafia
Ingredients:
2 teaspoons vegetable oil
1 ½ teaspoons cajun seasoning or 1 ½ teaspoons creole seasoning or 1 ½ teaspoons chili powder
¼ teaspoon cayenne pepper , ground
2 cups lightly dry roasted salted peanuts
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Directions:
1. Heat oil in a skillet over medium heat.
2. Stir in seasoning and cayenne.
3. Add peanuts to skillet; cook for 2 minutes stirring constantly.
4. Serve warm or at room temperature.
5. Store for up to 3 weeks in a tightly covered container.
Servings: 4-8
Source: Adapted from Food.com
By P_D
Ingredients:
1 lb yellow wax bean , trimmed
1 tablespoon peanut oil
salt
pepper
2 teaspoons oyster sauce
1/8; teaspoon ground ginger
½ teaspoon lemon juice
½ teaspoon agave syrup
¼ cup salted peanuts
¼ cup cilantro leaf
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Directions:
1. Preheat oven to 450 degrees fahrenheit.
2. Toss the beans with the oil and season with salt and pepper and roast until brown in spots and tender, about 15 minutes, turning over after about 7 minutes.
3. Combine oyster sauce, ginger, lemon juice and agave syrup in large bowl.
4. Toss in beans, peanuts and cilantro.
5. Serve.
Servings: 5
Source: Food.com
By Derf
Ingredients:
¾ cup reduced-sodium fat-free chicken broth , divided
1 tablespoon reduced sodium soy sauce
½ tablespoon cornstarch
¼ teaspoon salt
1/8; teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/8; teaspoon garlic powder or 1 clove fresh garlic , crushed
vegetable oil cooking spray
¼ teaspoon vegetable oil
½ lb boneless skinless chicken breast half , cut into 2 x 1/4 inch strips
½ cup broccoli floret
½ cup red bell pepper , cut into strips
¼ cup unsalted dry roasted peanuts , chopped
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Directions:
1. Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
2. Stir until smooth, set aside.
3. Lightly coat non stick frypan with veggie spray.
4. Heat frypan on high heat until hot.
5. Add oil, tilt frypan to coat bottom.
6. Add chicken; stir fry 2 minutes, or until no longer pink.
7. Remove chicken.
8. Add remaining broth to frypan, bring to boil.
9. Add broccoli and bell pepper, return to boil.
10. Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
11. Increase heat to high.
12. Add chicken to frypan.
13. Stir sauce and add to frypan, bring to boil.
14. Cook 1 to 2 minutes or until thick.
15. Stir in peanuts.
Servings: 2
Source: Food.com
By Anu
Ingredients:
¾ cup cooked rice , cooked without salt (you can use leftover cooked rice)
1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon Urad Dal or ½ teaspoon split black gram
1/8; teaspoon turmeric powder
1/8; teaspoon asafetida powder (optional)
1 tablespoon peanuts
½ medium green chilies , chopped
¼ teaspoon salt
1 tablespoon lemon juice
coriander leaves (to garnish)
Prep Time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
Directions:
1. Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
2. When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
3. Saute for about 2 minutes.
4. Then add cooked rice and salt and saute for another 5 minutes.
5. Remove from flame, add lemon juice and mix well.
6. Garnish with chopped corriander and serve!
7. Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
Servings: 1
Source: allrecipes.com
By: JSCHAFFE
Ingredients:
1 cup uncooked basmati rice
2 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup frozen petite peas, thawed
1/2 cup dry roasted peanuts
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Directions:
1. Mix the rice, water, salt, and turmeric in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Stir the peas and peanuts into the cooked rice to serve.
Servings: 4
Source: Adapted from allrecipes.com
By: Ali Lowell
Ingredients:
2 (6 ounce) packages fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon agave syrup
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt
Prep Time: 15 mins
Total Time: 15 mins
Directions:
In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.
Servings: 6
