The Silly Nutrition Undergrad

Posts Tagged ‘peanut butter

[This picture isn’t the best quality, but considering I was in a rush to enjoy it, this was my best shot! Next time I eat it, I’ll take better photos…]

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Oatmeal, hands down, is the ultimate healthy breakfast option for me, the perfect wake-up call to a busy weekday morning.

Today is the start of the school week, and it is also the finish-the-leftovers day. So, combining the goal of pumping myself up with fuel for a busy day at school and the objective of getting rid of last week’s leftover produce, I came up with a crazy oatmeal  flavour. It is a meatless dish that includes bean sprouts and Taiwan cabbage as the key ingredients, infused with Sichuan flavour (inspired by one of my favourite Sichuan dish, Dan Dan noodles).

Quite frankly, if I didn’t need to finish the not-so-fresh product, I would never have thought about putting bean sprouts and Taiwan cabbage in oatmeal. And I would definitely would never consider extracting the flavours of Dan Dan noodles and working it into my oatmeal. Even as I was cooking the dish, I knew this was a risky attempt and I prepared myself that it might not taste as good as it sounds in my head. But somehow, in the end, my oatmeal turned out creamy, spicy, peanutty, and overall, very flavourful. I enjoyed every bite.

So far, my adventure to discover new ways to enjoy oatmeal has taken me in all directions; I’ve tried many new food combinations and played with the sweet and savory flavours. But this episode has really got beyond my imagination, and I must say, from the looks of it, this adventure will only get more crazy, more exciting and more dangerous. Can’t wait until a new crazy oatmeal idea pops into my head!

Oatmeal, Sichuan flavour

What you’ll need:

  • 3/4 cup cooked steel cut oats (regular / quick oats work as well, just not instant oatmeal)
  • 1/2 – 1 teaspoon chili sauce
  • 1/2 tablespoon peanut butter
  • 1/2 tablespoon Chinese sesame paste
  • A drizzle of sesame oil
  • 1/2 cup bean sprouts
  • 1/2 cup Taiwanese cabbage, shredded (Taiwanese cabbage is a different variety from Green Leaf cabbage; it has a sweeter flavour and a more tender texture.)
  • 1/4 cup chicken stock, low sodium preferably
  • 2 tablespoons scallions, finely chopped

What to do:

  • I’m assuming that you have already cooked up a big patch of steel cut oats and have them in individual servings sizes alright — If not, follow these instructions and make some now!
  • Boil a pot of water, put in bean sprouts and Taiwan cabbage, simmer on medium heat until tender. Drain and set aside.
  • In the same pot, pour in chicken stock and stir in the oatmeal and the veggies. Heat mixture on medium heat, stirring occasionally.
  • Meanwhile, in a small bowl, mix together chili sauce, peanut butter and sesame paste. If mixture is too thick to stir well, add in a splash of hot water to help the paste blend together better. Set aside.
  • When oatmeal is heated thoroughly, add the sauce and scallions. Stir well. (At this point, you can adjust the seasoning to taste – if you want a more prominent sweet, nutty flavour, stir in more peanut butter, or if you are looking for more heat, add in chili sauce or chili oil for an extra kick.)
  • Remove from heat, cover pot and let sit for 2 – 3 minutes (let the flavour of the scallion infuse into the oatmeal). Drizzle on sesame oil before serving.

This is really a delicious way to start the day. I can savour the flavours of my favourite lunch dish while treating my body to a bowl of whole grain goodness.

If you’re the type of person who prefers savory breakfasts over sweet ones (and if you enjoy hot and spicy food), then you’ve got to try this recipe, it won’t disappoint you. I promise!

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The Silly Nutrition Undergrad has moved. Come to Juicy Fresh Bites for new content on health and nutrition!

To celebrate the end of the school term and to reward myself for the hard work I’ve done, I decided to make a small batch of biscotti (this was really just an excuse, I just wanted to bake during the weekend!). I had lots of dark chocolate chips and peanut butter at home, so it was only right that I made the Peanut Butter and Chocolate Biscotti from Food Network.

This was my first time making biscotti and it was super easy to make. It was very fun and if you haven’t tried before, I highly recommend trying this recipe out. Simple ingredients, easy steps, exceptional flavour!

I made a few small changes to the original recipe. I added in a tablespoon of cocoa powder (gives it that extra chocolaty flavour) and substituted in walnuts instead of peanuts. The original recipe makes 3 logs, I roughly modified the amount of the ingredients to make 1 log. The recipe posted here reflects the amounts I used for my recipe.

Peanut Butter and Chocolate Biscotti

Slighted modified from Food Network

What you’ll need:

  • 3 tablespoons unsalted butter
  • 4/5 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon cocoa powder
  • A pinch of salt
  • 1 large egg
  • 2/5 cup sugar
  • 2/3 teaspoon pure vanilla extract
  • 40g (40ml) peanut butter, room temperature
  • 1/2 cup toasted walnuts
  • 1/2 cup dark chocolate chips

Steps:

  • Preheat oven to 350°F. Line baking sheet with parchment paper.
  • Melt butter over medium-low heat, stirring occasionally. The butter will foam and when the foaming subsides, the butter will brown fairly quickly. When it starts to brown and develop a nutty aroma, quickly remove from heat and let cool slight. This step should take about 5 minutes.
  • In a medium bowl, sift together flour, baking powder, salt and cocoa powder.
  • In a large bowl, beat the egg with an electric mixer until light and pale yellow. Gradually add sugar while beating. Then, slowly add the butter and vanilla extract until evenly mixed. Add the peanut butter and mix until combined.
  • While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed.
  • Fold in walnuts and chocolate chips (it will look like an awful lot amount when you dump it into the batter, but trust me, the amount is just right!).
  • Dump the dough onto the parchment paper. Using clean hands, shape the dough into a fat log (about 2-inches wide and 15-inches long).
  • Bake until set and brown around the edges, about 25 to 30 minutes.
  • Cool log on the baking sheet for about 10 minutes. Meanwhile, lower the oven temperature to 325°F
  • Remove log from baking sheet and place onto cutting board. Cut crosswise at a 45-degree angel into 12 to 14 pieces using a long serrated knife.
  • Place cookies cut side down on the baking sheet. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 more minutes.
  • Cook them on the baking sheet. Makes 12 – 14 pieces.
  • Store in an airtight container for up to a week. Store well in the freezer for up to 3 months.

I just had a biscotti today after a long walk in the cold, chilly winter afternoon. It was SO good! Nothing can be more relaxing and heart-warming than a crunchy, chocolaty, homemade biscotti dipped in a glass of hot, frothy cocoa! SO good…

How do you like to eat biscotti?