Malaysian Chicken Satay

Malaysian Chicken Satay
Prep Time
60 minutes, plus 1 hour marinate time
Number of Servings
Serves 4
Ingredients

  • Chicken Satay

    • 3 tbsp curry powder
    • 2 tsp ground turmeric
    • 1 tsp brown sugar
    • 1 large onion, minced
    • 3 cloves garlic, minced
    • Pinch of salt
    • 3 tbsp rice bran, canola or grapeseed oil
    • 6 (4 oz) boneless, skinless chicken thighs, cut into bite-size pieces

  • Serving Suggestions

    • Store-bought peanut sauce
    • Thickly sliced cucumber Thinly sliced red onion
Directions

  1. Chicken Satay Marinade

    1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
    2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

  2. Chicken Satay Skewers

    1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
    2. Preheat the grill to medium-high heat (400 to 450°F).
    3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
    4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
    5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.
Nutrition Info
With cucumber, red onion, and [q:1/4] cup peanut sauce per serving: 590 Calories, 49 g Protein, 202 mg Cholesterol, 28 g Carbohydrates, 16 g Total sugars (1 g Added sugars), 5 g Fiber, 31 g Total fat (6 g sat), 1,175 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Vitamin E, Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin K, Iron, Magnesium, Potassium, [nutrition:1] Folate

Spinach Salad with Mango and Candied Peanuts

Spinach Salad with Mango and Candied Peanuts
Prep Time
20 minutes
Number of Servings
4
Ingredients

Candied Peanuts

  • [q:1/3] cup granulated maple sugar
  • 6 Tbsp organic extra-virgin olive oil, divided
  • 3 Tbsp balsamic vinegar, divided
  • 1 cup organic shelled unsalted peanuts

Spinach Salad

  • 6 to 8 oz organic baby spinach, rinsed very well
  • 1 large, ripe organic mango, peeled, pitted, and thinly sliced
  • Sea salt
  • Cracked black pepper 
Directions
  1. Lightly oil sheet of aluminum foil.
  2. To make peanuts, combine maple sugar, 1 tablespoon oil, and 1 tablespoon vinegar in skillet over medium heat. Cook, stirring until syrup develops, about 3 minutes.
  3. Add peanuts and cook, stirring constantly, until nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on foil and using a fork, separate them so they don’t stick together. Set aside to allow coating to harden.
  4. To make salad, combine baby spinach, mango slices, and cooled peanuts in mixing bowl. Toss gently with remaining oil, vinegar, and salt and pepper to taste. Serve.
Nutrition Info
503 Calories, 12 g Protein, 34 g Carbohydrates, 25 g Total sugars (10 g Added sugars), 6 g Fiber, 39 g Total fat (5 g sat), 347 mg Sodium, [nutrition:5] Vitamin C, E, K, Folate, [nutrition:3] Vitamin A, B3 (niacin), [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Iron, Magnesium, Phosphorus, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Potassium

Natural Peanut Butter

Natural Peanut Butter

Natural peanut butter vs conventional peanut butter. Which do you prefer?

Eat your peanut butter with Dandies natural marshmallows.

We'd like to give a shout out to MaraNatha and Once Again for their products shown in today's video.

Spread Out Your Peanut Butter Options

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African Peanut Soup

African Peanut Soup
Prep Time
30 minutes
Number of Servings
8
Ingredients
  • 3 cups low-sodium vegetable stock or water
  • 2 (15-oz) cans unsweetened coconut milk
  • 1 cup diced yellow onion
  • [q:1/2] cup diced celery
  • 4 large garlic cloves, pressed or minced
  • 1 tsp seeded and diced hot chile pepper
  • 4 cups chopped sweet potato ([q:1/2]-inch pieces)
  • [q:1 1/2] cups chopped tomato ([q:1/2]-inch pieces), or 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 tsp sea salt, or to taste
  • [q:1/4] tsp ground black pepper
  • Pinch of cayenne pepper
  • 1 Tbsp wheat-free tamari or other soy sauce (optional)
  • 1 Tbsp Berbere spice mix*, optional
  • [q:3/4] cup creamy or crunchy peanut butter
  • 2 Tbsp finely chopped fresh cilantro
  • [q:1/2] cup roasted unsalted peanuts, for garnish
Directions
  1. Place stock in a 3-quart pot over medium-high heat. Add all remaining ingredients, except peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of liquid and place it into a small bowl. Add peanut butter and stir until creamy. Return mixture to pot, stir well, and cook for 5 minutes, stirring occasionally.
  3. Add cilantro, stir well, and garnish with peanuts before serving.
  4. Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.
Nutrition Info
With vegetable stock: 481 Calories, 12 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 40 g Total fat (23 g sat), 723 mg Sodium, [nutrition:5] Vitamin A, [nutrition:3] Vitamin B3 (niacin), Vitamin B6, Magnesium, Phosphorus, [nutrition:2] Vitamin E, Iron, [nutrition:1] Vitamin B1 (thiamine), Vitamin C, Folate, Potassium, Zinc

Pad Thai (Spicy Rice Noodles)

Pad Thai (Spicy Rice Noodles)
Prep Time
Prep Time 25 minutes | Cook Time 5 minutes
Number of Servings
5
Ingredients
Directions
  1. Place the pasta in a large bowl, pour warm water over to cover and soak 20 minutes until tender.
  2. Mix together the shoyu, maple syrup, lime juice, water and ginger. Set aside.
  3. Heat the hot pepper sesame and olive oil in a large skillet or wok. Sauté the garlic for 1 minute. Add the carrots, scallions, mung bean sprouts and snow peas. Sauté 1 to 2 minute. Add the shoyu and lime juice mixture. Drain the pasta and place in the skillet. Toss until the pasta is hot and softens, about 2 minutes or so. Toss in the parsley and serve with the peanuts on top for garnish.
  4. For those with peanut allergies, other nuts such as roasted cashews or slivered almonds may be substituted.
Nutrition Info
263 calories, 6g fat (19% calories from fat), 7g protein, 46g carbohydrate, 2g fiber, 0mg cholesterol, 483mg sodium

Crispy Cucumber Salad

Crispy Cucumber Salad
Prep Time
10 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp lime juice or rice vinegar
  • 1 Tbsp fish sauce
  • 2 tsp granulated sugar
  • 1 large English cucumber, thinly sliced
  • 2 shallots, thinly sliced
  • [q:1 1/2] tsp fresh red chilies, chopped
  • 2 Tbsp roasted peanuts, chopped
  • 2 Tbsp fresh mint leaves
  • 2 Tbsp fresh cilantro leaves
Directions
  1. In a large bowl, whisk together lime juice, 2 tablespoons of water, fish sauce, and sugar until sugar dissolves.
  2. Add cucumber, shallots, and chilies. Toss together and let stand 30 minutes.
  3. Sprinkle with peanuts, mint, and cilantro.
Nutrition Info
55 Calories, 2 g Protein, 8 g Carbohydrates, 1 g Fiber, 2 g Total fat (1 g mono, 1 g poly), 350 mg Sodium

African Peanut Stew

African Peanut Stew
Ingredients
  • 1 Tbsp olive oil
  • 1 medium red onion, finely chopped
  • 1 medium pasilla pepper, finely chopped
  • 2 small carrots, chopped 1 rib of celery, chopped
  • 3 to 4 garlic cloves, minced
  • 2 Tbsp minced ginger
  • [q:1 1/2] tsp curry powder
  • [q:2 1/2] tomatoes, chopped
  • 4 cups low-sodium chicken broth
  • 1 sweet potato, peeled and chopped into [q:1/2] inch cubes
  • 1 to [q:1 1/2] cups shelled edamame
  • [q:1/4] cup natural peanut butter
  • [q:1/4] cup chopped cilantro
  • 2 to 3 cups spinach, chopped
  • [q:1/2] tsp salt, to taste
  • Black pepper, to taste
Directions
  1. Heat the olive oil in a large pan over medium heat.
  2. Sauté the onion, green pepper, carrots and celery for 5 minutes or until they are soft and translucent.
  3. Add the garlic, ginger and curry powder and sauté for 1 to 2 minutes or until they are fragrant. Be sure not to brown the garlic.
  4. Add the tomatoes and cook for about 3 minutes until they have reduced.
  5. Add the broth and the sweet potatoes and bring the stew to a boil.
  6. Reduce the heat to low and let it simmer for 8 minutes or until the sweet potato chunks are tender. (Covering the pan will help the potatoes cook faster.)
  7. Add the edamame and peanut butter and stir until the peanut butter is fully dissolved and the beans are heated.
  8. Add the spinach and cilantro and stir until the spinach is wilted.
  9. Season the stew to taste with salt and pepper.
  10. Serve the stew over rice, couscous or the starch of your choice.

Honey Nut Popcorn

Honey Nut Popcorn
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 7 cups air-popped corn
  • Salt, to taste
  • [q:1/2] cup peanuts
  • 2 Tbsp honey
  • 3 Tbsp light margarine
  • [q:1/2] tsp ground cinnamon
Directions
  • Preheat oven to 350°.
  • Put popcorn into large bowl and flavor with salt, to taste.
  • Mix in peanuts.
  • Put honey, margarine, and cinnamon into a microwave-safe container and cook on high for 30 seconds.
  • Pour mixture over-salted popcorn and peanuts. Stir to coat well.
  • Spread popcorn evenly in a lightly oiled jellyroll pan or large sheet pan.
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  • Let cool 15 minutes before eating or storing in airtight container.
Nutrition Info
270 Calories, 6 g Protein, 24 g Carbohydrates, 4 g Fiber, 18 g Total Fat (3 g sat, 9 g mono, 6 g poly), 3 mg Sodium, Manganese, Vitamin A, B3 (niacin), E, K,  Copper, Magnesium, Phosphorus, Zinc
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