RED ONION WITH PEANUT BUTTER & CHILLI
Raw onion isn't for everyone, but red onions have sweetness that you can complement with the flavours of peanut butter, lime and chilli for a low-fat snack
Provided by Good Food team
Categories Snack
Time 5m
Number Of Ingredients 4
Steps:
- Carefully peel the layers from the onion halves and cut the big outer layers into small pieces. Smear with the peanut butter and grate over some lime zest then dust with a little chilli powder. Squeeze over lime juice and eat with your fingers.
Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
INDONESIAN PEANUT CHICKEN
Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
SMOKY PEANUT BUTTER CHILI
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 878mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
PEANUT BUTTER CHILI
Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili.
Provided by EuroGirl6
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
- After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!
Nutrition Facts : Calories 346.8 calories, Carbohydrate 34.8 g, Cholesterol 19.8 mg, Fat 16.1 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 5.8 g, Sodium 753.8 mg, Sugar 3.4 g
CHILI-AND-PEANUT SAUCE
Provided by Molly O'Neill
Categories condiments, side dish
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Soak the chilies in boiling water to cover for 20 minutes; drain well, reserving 2 tablespoons of the soaking liquid. Set aside.
- In a blender, process the peanuts just until coarsely ground. Transfer them to another bowl and set aside. Put the chilies, reserved soaking liquid, onion, garlic and shrimp paste into the blender and blend until smooth.
- Heat the oil in a wok set over medium heat. Add the chili mixture and cook, stirring, until the onion and garlic become aromatic. Remove from the heat and stir in the tamarind, coconut milk and palm sugar; season to taste with salt. Cool to room temperature and stir in the peanuts. Serve with beef satay.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 257 milligrams, Sugar 6 grams, TransFat 0 grams
THAI PEANUT CHICKEN CHILI
This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.
Provided by Jim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
- At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
- Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
- Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
- Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g
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