It’s National Peanut Butter Lovers Day. Enjoy peanut butter straight from the jar (photo courtesy Jif).
 Celebrate by trying a new brand of artisan peanut butter (photo courtesy Once Again Peanut Butter).
 One of our favorite ways to cook with PB: Spicy Thai Peanut Noodles (photo courtesy Sable & Rosenfeld).
 Rice noodles—they’re gluten-free (photo courtesy Sunbasket).
 Sriracha, Thai hot sauce (photo courtesy Team Liquid).
Once Again is a line of artisan nut butters that are organic and non-GMO.
Located in a small rural community in western New York, it is a good corporate citizen: 100% employee owned and philanthropic. The company donates to more than 100 charities each year.
The product line includes:
Sunflower Seed Butter
Chocolate Hazelnut Butter
Within the nut butter category, there are sizes from snack packs to 9-pound tubs, along with the popular 12-ounce and 16-ounce jars.
EVERY TYPE OF PB
Because March 1st is National Peanut Butter Lovers Day, we’re going to home in on that product line. There’s everything a PB-lover could want:
American Classic Crunchy No-Stir Organic Peanut Butter
American Classic Creamy No-Stir Organic Peanut Butter
Old Fashioned Natural Creamy No Salt Peanut Butter
Old Fashioned Lightly Salted Natural Crunchy Peanut Butter
Old Fashioned Natural Crunchy No Salt Peanut Butter
Old Fashioned Lightly Salted Creamy Natural Peanut Butter
Organic Lightly Salted Natural Crunchy Peanut Butter
Organic Crunchy No Salt Peanut Butter
Organic Creamy Lightly Salted Peanut Butter
Organic Creamy No Salt Peanut Butter
Wow, that’s a large menu of choices.
DIFFERENT WAYS TO USE PB
All those PB choices got us to thinking about cooking with peanut butter, beyond dipping sauce/peanut sauce, sandwiches/wraps/lettuce cups and sweets (brownies, cake, cookies, fudge, ice cream, pies, pudding etc.).
Bacon burgers condiment, other burgers and sliders
Energy bars and protein balls
Marinade (coconut milk, Greek yogurt, peanut butter)
Oatmeal and pancakes
Peanut butter chili (recipe)
Peanut soup (recipe)
Satay, kabobs and other chicken, fish and pork recipes
Shakes and smoothies
Vinaigrette (rice vinegar, peanut butter, oil, sriracha)
Yogurt, yogurt dip
RECIPE: SPICY THAI PEANUT NOODLES
Thanks to Once Again Peanut Butter for this yummy recipe.
Ingredients For 4 Servings
1/2 cup creamy peanut butter
1/2 cup fresh cilantro, chopped
1/4 cup warm water
1/4 cup sweet chili sauce
1/4 cup fresh lime juice
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
1 tablespoon fresh ginger peeled and minced
2 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons sriracha
1 clove garlic chopped
1 8-ounce box or bag pad Thai rice noodles
1 cup carrots, julienned or shredded
1 cup red bell peppers, julienned
1 cup snow peas, julienned
2 tablespoons vegetable oil
Garnish 1 lime wedge
Optional garnish: chopped scallions, julienned basil leaves
1. PLACE the peanut butter, cilantro, water, sweet chili sauce, lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil, hot chili sauce and garlic in a blender. Purée until smooth. Set aside.
2. HEAT the vegetable oil over medium high heat. Add the vegetables, season lightly if desired, and sauté for 3-4 minutes, until the vegetables have softened but still maintain some crunch. Set aside.
3. COOK the noodles in simmering salted water for 1-2 minutes. Note that rice noodles cook very quickly. Drain the noodles and place back in the pot. Toss with the peanut sauce.
4. SERVE: Arrange the noodles in a shallow bowl or on a plate. Top with a large scoop of the vegetables. Garnish with a lime wedge and basil.