Today is National Peanut Butter Lover's Day! Do you love peanut butter? I do! We always have large jars of peanut butter in our house. It's portable, economical, easy to store, tasty, a good source of protein, child-friendly, and versatile. Plus, it's grown all across America. There's a town nearby me that grows and processes peanuts, and my mother swears it smells like peanut butter all through the town. I haven't experienced that town yet, but I intend to. I wonder if any of the plants offer tours.
Peanuts aren't just made into peanut butter, of course, so one day of celebration just isn't enough. No, sir! March is National Peanut Month! All month long, you should celebrate by making meals and snacks with peanut butter. Yum.
I'll start you off with an unsuspecting recipe.
Stir-Fried Veggies with Peanut Butter Sauce over Pasta
- 4 ounces pasta (I used spaghetti)
- 1 Tbsp oil (sesame oil is wonderful)
- 1 1/2 cups frozen mixed stir-fry vegetables
- 1/2 to 3/4 cup water (use the water your pasta boils in)
- a shake or two of crushed red pepper flakes
- 1/2 tsp fresh ginger
- 1/2 tsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp creamy peanut butter
- 1 green onion, cut into very thin rings
- While pasta boils, heat oil in a skillet. Add vegetables. Cook and stir until crisp-tender. Remove from heat.
- In a small saucepan, combine water, red pepper, ginger, garlic, soy sauce, and peanut butter. Cook over medium heat, stirring with a whisk, until sauce thickens and is smooth. Add a water a little at a time if the sauce gets too thick.
- Drain pasta. Toss with vegetables and sauce. Transfer to serving dish and top with green onions.