I came across this recipe for Peanut Butter Chili on the Jonesing For blog. I was intrigued because I’ve made a lot of different chili recipes over the years, but none of them had contained peanut butter before.
Even though this is a vegetarian version (you could easily add meat if you choose), I thought I might sway my peanut-butter-loving, meat-eating husband with one of his favorite ingredients. He said he’d be up for giving it a try.
This vegetarian chili calls for dried beans (soaked overnight), onion, tomatoes, vegetable stock and spices. It was very simple to put together in the morning the day I served it for dinner. If you’re a vegetable lover with a big crock pot you might consider adding whatever additional veggies you have on hand.
The original recipe does stress the need for at least a 7-qt. crock pot, I only have a 4-qt. crock pot because it’s just the two of us. I thought that if I added the last of the vegetable broth midway through the cooking process after the rest had been partially absorbed by the other ingredients that it would work out alright. My version came out less hearty than the original with more of a soup-like consistency because of the smaller crock-pot and late addition of the last of the stock.
We still thought the recipe was plenty tasty though. I topped mine with reduced-fat sour cream and a little sharp cheddar for a creamy taste. We served it with a side of honey cornbread. My husband had anticipated a sweeter chili because of the peanut butter, but it actually added more of a nutty undertone when stirred in at the end jut before serving. Adding a bit of sugar to the chili might also compliment the flavors for PB traditionalists looking for that sweeter taste.
I will definitely make this one again, but I think I’ll have the recipe to work better with my smaller size slow cooker.
I’m surprised to say that I went on a bit of a baking kick this past weekend. Okay, I’m not really that surprised given my strong affinity for anything sweet, but with the holidays you would have thought I’d gotten my fill.
I made one of my favorite snack recipes, Pumpkin Crunch. It’s sort of a pumpkin seed granola with dried fruit and spices. I use dried cherries in this recipe in place of the cranberries. The house smells fabulous when the pepitas are roasting in the oven!
On Sunday I realized that I’d better make use of the last two very ripe bananas sitting on my counter or freeze them for later. I remembered seeing a recipe for Peanut Butter Banana Bread in my October issue of Cooking Light magazine and I thought this would be a great way to finish off the last of my bananas.
I made some changes based on what I had available in the house. Their recipe called for 1 1/2 cups of mashed banana, but I only had enough to fill one cup so I added 4 oz. of applesauce to keep it moist. I also used low-fat vanilla yogurt in place of the plain yogurt so the batter was likely a bit sweeter. I also left out the ground flax seed and peanuts chopped peanuts because I enjoy a soft texture without the added crunch in quick breads. I only keep skim milk on hand so I used that instead of the 1% called for in the glaze and it worked just fine.
Even with less mashed banana the bread had good strong banana flavor and moistness (I think the applesauce helped there). The peanut butter flavor really came through in the glaze and really put this one over the top. I hope you enjoy this as much as I did!
1. Preheat oven to 350°. 2. Combine banana through eggs in a large bowl and beat with a mixer at medium speed. Add both sugars and beat until blended. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture and beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool. 4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
I had been collecting a number of chocolate and peanut butter dessert recipes on Foodgawker over the last few months in anticipation of my husband’s birthday this year. Last weekend I asked him to pick one for me to make for an early birthday treat. He chose this Peanut Butter Cup Cake.
This was a very simple recipe that starts with a boxed devils food cake mix, eggs, buttermilk with chopped miniature Reese’s peanut butter cups mixed into the batter. The “frosting” is a chocolate and peanut butter ganache that is poured over the cake and sets for a minute before adding more chopped peanut butter cups for decoration. I didn’t go overboard with the decorative candy pieces. The cake had plenty mixed into the cake itself and I felt that really piling up the candy on the sides of the cake would overdo it here.
I usually prefer to bake a cake from scratch, but the buttermilk that was added gave the cake less of an “out-of-the box” taste. As if you couldn’t guess from the name, this cake was very rich and begs for a glass of milk to go with each slice. I’m not much of a chocolate cake fan myself, but I have to admit, this one was pretty darn good, even for non-chocoholics. Those that do love chocolate cake gave it rave reviews when I brought it to a barbecue this weekend. I think it also develops better flavor when it’s in the fridge for a couple of days. I seemed to like each slice better as another day passed.
I don’t want to think about how much each slice weighed in at calorie-wise, but for a once-in-a-while treat it’s worth the nutritional price!