Tag Archives: peanut butter

Quick Dinner: Garlicky Peanut Noodles with Crunchy Vegetables

I was a mess of elbows and ankles today as I ran around school, the grocery store, the bank, and my apartment desperately trying to tug loose ends together.

In the store, I deftly ran over my own foot with a grocery cart just minutes before dropping not one but two 12-packs of diet Sunkist.

People stared. I acted nonchalant: Whatever, don’t act like you’ve never thrown some soda around. Totally under control over here.

I’m now doing laundry, packing Byrd’s things, packing my things, fixing up lesson plans, adjusting my budget, wrestling with Squirt’s stupid filter, and trying to find a moment to shave my legs. Oh, and writing a blog post, naturally.

All of this craziness came about because tomorrow I’m waking up at 3 in the flippin’ morning, collecting my mountain of luggage, and heading to San Francisco (with flowers in my hair! Except not really.) The 3rd annual Foodbuzz Blogger Festival is this weekend, and I can’t wait to eat lots of good food and see some sweet people.

Well, I can totally wait for the airplane part, though. In fact, can we just delete that part altogether? I’m one of those hyperventilating-just-a-little, having-occasional-panic-attacks, making-weird-faces people you hope you don’t have to sit next to on the plane. It’s cool; as long as I take my pills I should be able to limit the panic to some periodic weeping in the window seat.

I kid, I kid. The pills actually knock me straight out. I may snore, but at least I won’t be convulsing?

Anyway, back to the current chaos. Even with all the hubbub tonight, I threw together a homemade dinner. I’ve been eating this quick, 15 minute pasta dish like it’s goin’ out of style since I saw it on Not Without Salt. It checks all of my most important boxes for a weekday meal: it’s low calorie, it’s almost effortless, it’s tasty, and it’s piled sky-high with fun toppings.

The peanut butter and soy sauce together form a hearty, savory sauce that’s saved from straight-up bitterness by a few glugs of white wine and some gorgeous carrot curls. I threw on some green onions, chopped peanuts, lime juice, and tons and tons of bean sprouts before mixing the whole dish together and digging in. I love that gorgeous salty soy sauce flavor in every bite.


crunch.

All right, my loves. On that crunchy, delicious note, I’m off to ‘Frisco (I know, don’t worry. I’ve already read all the blogs about how much locals hate it when tourists call it that) for a food adventure. Stay safe, and stay off airplanes, you crazies! If people were meant to fly, God would’ve given us jet engine biceps. Or helium-filled love handles. Or, like, wings or something.

P.S.: My apartment will be occupied and supervised while I’m gone. Probably by robots that throw themselves into bonfires so they can incinerate you in a fiery embrace. Nice try, thieves of the interwebz!

P.S. 2: AHHHHHHHH AIRPLANES.

Garlicky Peanut Noodles with Crunchy Vegetables



Recipe by: Adapted from Not Without Salt‘s recipe inspired by Nigel Slater
Yields: 4 servings

These noodles are bathed in a salty, garlicky peanut sauce before being topped with an array of crunchy toppings: carrot curls, bean sprouts, green onions, chopped peanuts, sesame seeds. A spritz of lime juice and a good toss finishes the dish in just 15 minutes. I love simple weekday meals.

Ingredients:
3 tablespoons peanut butter (or tahini if you’d rather, but I haven’t tried it)
1/3 cup soy sauce
2 tablespoons rice wine (or dry white wine)
1 tablespoon rice wine vinegar
1 1/2 tablespoons Sesame oil
4 cloves garlic, minced
1 tablespoon chopped shallot
4 servings’ worth of spaghetti (or other long noodle)

Optional Toppings:
carrot curls (just take a vegetable peeler to a peeled carrot to get these)
bean sprouts (boil these for a few minutes and then rinse in cold water for safety)
chopped green onions
chopped peanuts
sesame seeds
squeeze of lime

Directions:
Boil salted water over medium-high heat and cook pasta to al dente according to package instructions. Drain, return to pan, and set aside.

In a food processor, combine the garlic and shallots and process until fine. Scrape down the sides of the processor bowl with a spatula and then add the peanut butter, soy sauce, wine, vinegar, and sesame oil and process until combined. Add this sauce to pasta in pan and toss to coat.

Serve pasta on plate topped with shredded carrots, green onions, chopped peanuts, sesame seeds, bean sprouts, and a slice of lime.

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Peanut Butter Pie for Mikey, and for Dad

I was a little girl, maybe 8 years old. My sisters and I were sitting at the breakfast table, bowls of cereal in front of each of us. My dad sat across from us waiting to brush my hair into a tail and clip one of my bows on it before shepherding us off to school.

I’d slept the whole night enveloped in my pink-and-blue quilt under pink-and-white striped wallpaper with a rose border halfway up, unaware of anything wrong in the world. None of my army of teddy bears and dolls had murmured a warning of danger. I didn’t have a gut feeling worthy of a sappy novel. But at breakfast, Dad surprised us all by saying, “I went to the emergency room last night; I thought I was having a heart attack.”

You would have to know me — like, really, really know me — to understand how I reacted. You’d have to know that I firmly believe that my dad is the best man besides Jesus Himself to have ever lived. You’d have to know that by the time I was 8, I’d already started fretting about his mortality. That I’d already started praying that he’d live forever — and not just in the spiritual sense that I now recognize is more valuable. His soul living forever didn’t amount to enough to my 8-year-old heart.

If you knew all that, you wouldn’t be surprised that I cried tears of shock and asked every question I could think to ask. It turns out that Dad (who has always worked two or three jobs to take care of our family) was actually feeling pains from an ulcer, not from a heart attack. I thanked God.

I also thanked God years later when my dad was safely out of surgery for prostate cancer. I also thanked God when my dad finished the radiation treatments for said cancer. I can’t even tell you how I thanked God when we found that, finally, his cancer was gone completely. And I thank God on my knees every time we get new tests that show that, yes, it’s still gone.

Last week I read Jennie’s post, as so many of us did, and saw that she had suddenly lost her husband of 16 years. Just like that. One morning everything’s as it should be and the next, the world has a surreal, devastating new landscape. My heart was crushed for her and her little girls.

This week, when I thanked God to celebrate my Dad’s 60th year in the world, I knew I wanted to make a peanut butter pie. I wanted to make a virtual hug for Jennie and her family, a memorial pie for Mikey, a token of love for my family, a birthday pie for my dad.

Remember what’s important, y’all.

Almost No-Bake Peanut Butter Pie


Recipe by: Adapted from All-Recipes
Yields: about 8-10 slices

Pie Ingredients:
1 1/4 cups chocolate sandwich cookie crumbs (just grind ’em up, cream and all)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream

Whipped Cream Ingredients:
2 cups heavy whipping cream
4 tablespoons confectioners’ sugar
peanuts and/or mini peanut butter cups for garnish (optional)

Directions:
Preheat oven to 375 degrees F. Combine the cookie crumbs and melted butter with a fork and press into a 9-inch pie plate. Spend a few minutes working on it to make sure there aren’t gaps and that it’s a thin layer (I had to discard some of my cookie crumbs because 1 1/4 cups turned out to be a bit too much for my pie plate). Bake for 10 minutes. Cool completely.

In a large mixing bowl, beat the cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream to soft peaks. Stir 1/3 of the cream into the peanut butter mixture to lighten it up, then gently fold the rest of it in. Gently spoon the filling into your crust and use an offset spatula or the back of a spoon to smooth it out. Chill this for a few hours.

To make whipped cream, whip cream and confectioners’ sugar together until you reach soft peaks. Spoon this over your peanut butter pie and top with peanuts and mini peanut butter cups for garnish, if desired. Serve immediately.

P.S. Are you thinking up your own filled cupcake for the Willow Bird Baking Cupcake Challenge? Bake your creation and email photos to juruble ‘at’ gmail.com by Wednesday, September 7, 2011. I’ll feature your cupcake on WBB! Find more details and some cupcake inspiration here.

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Celebrating Cheesecake — and a challenge for you!

Taylor from Taylor Takes a Taste tweeted me yesterday with a very, very important message: Today is National Cheesecake Day! Well, okay, it’s actually National White Chocolate Cheesecake Day, but I’ve never made a white chocolate cheesecake, so just ignore that part. I’ll add it to my to-do list.

In order to celebrate, I thought I’d compile Willow Bird Baking’s many cheesecake recipes and issue a challenge for you!

My goal is to inspire kitchen confidence in home cooks by encouraging them to tackle fun, challenging new recipes. So I’m challenging you this month! Here’s what you do:

Choose one of the cheesecake recipes below that feels like a challenge to you and make it for friends, family, or coworkers.

– Take a photo and email it to me at juruble ‘at’ gmail ‘dot’ com with a few comments about how it went and a link to your blog (if you have one — if you don’t, that’s okay too!).

– Do this before April 5, 2011. In exactly a month, I’ll post all of your cheesecake masterpieces here on Willow Bird Baking!

– You can also grab the badge at the bottom of this post if you’d like to let your readers know that you’re participating in the Cheesecake Challenge, but it’s optional.

If you’d like to participate, leave me a comment below and let me know! If you’ve already made one of the recipes below, that counts too! Just send me a photo!

Willow Bird Baking’s Cheesecake Recipes:

1. Coffee Cookie Dough Fudge Cheesecake



2. Red Velvet Cheesecake



3. Caramel Fudge Brownie Cheesecake



4. Chocolate Peanut Butter Bliss Cheesecake



5. Blueberry Lemon Cheesecake Cupcakes



6. Chocolate Cheesecake-Stuffed Cupcakes with Ganache



7. Lemon Blueberry Cheesecake Squares with Shortbread Crust



8. Marbled Chocolate Cheesecake Brownies



9. Pumpkin Cheesecake Bread Pudding

And don’t forget to watch my (slightly embarrassing) cheesecake tutorial for great cheesecake pointers!

Finally, here’s the Cheesecake Challenge badge if you want to grab it:

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