WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month Brian and Lisa featured peanuts. North Carolina peanut growers produced 400 million pounds of peanuts in 2014, which ranks us sixth in the nation in production. Leading peanut producing counties are Martin, Pitt, Halifax, Bertie, Edgecombe and Hertford. Most N.C. peanut farmers grow the Virginia-type peanut that is most often sold as cocktail peanuts or as the in-shell peanuts that are popular at ballgames.
Lisa calls the first recipe an easy, delicious way to start the morning or makes a great afternoon snack. This smoothie has plenty of protein to help you fill fuller longer. You can add more peanut butter or change up the fruit to create your own unique smoothie.
Chocolate Peanut Butter Smoothie
- 1 cup fat-free or low-fat chocolate milk
- 2 tablespoons creamy peanut butter
- 1⁄2 cup sliced ripe banana, frozen
- 1⁄4 cup crushed ice
Combine milk and peanut butter in an electric blender; process until smooth. Add frozen banana and crushed ice; process again until blended.
Lisa describes the next dish as unique, different and from a very old cookbook.
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup celery, chopped
- 1 cup mayonnaise
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon butter, melted
- 1 cup dry-roasted peanuts
- 2 tablespoons grated Parmesan cheese
Mix together the first 7 ingredients, and place in a shallow dish. Then in a saucepan, combine the butter and peanuts, stirring for 3 to 5 minutes. Sprinkle cheese over peanuts and heat for an additional 30 seconds. Sprinkle topping over slaw just before serving.
The next dish is for a hot and delicious fall-themed soup. Garnish with chopped peanuts, chopped red-skinned apple, fresh cilantro and hot sauce.
- 1 1⁄2 cups apple, peeled and chopped
- 1 cup onion, chopped
- 1⁄4 cup dry sherry, apple juice or water
- 1 1⁄2 teaspoons curry powder
- 1 can pure pumpkin (15 ounces)
- 1 can reduced-sodium chicken broth (14.5 ounces)
- 1⁄4 cup creamy peanut butter
- 3⁄4 teaspoon salt
- 3⁄4 cup evaporated skimmed milk
In a large saucepan, combine apples, onion and juice over medium-high heat. Stir occasionally, until onion is soft and most of the liquid evaporates from the pan. Cook for about 8 minutes.
Add curry powder and stir until fragrant, about 30 seconds. Stir in pumpkin, broth, peanut butter and salt. Cover pan, bring to a boil, reduce heat and simmer gently for about 10 minutes. Stir in milk. Remove from heat to cool. Once the soup has cooled, puree with a submersible blender or pour mixture into a blender or food processor and blend smooth. Warm on the stove or in the microwave before serving.
With Halloween this weekend, this recipe is a fun treat to make for any get together. Change it up by mixing in different candy.
- 12 cups popped corn
- 1 bag of M&M plain candy (10.5 ounces)
- Cooking spray
- 1 1⁄2 cups roasted lightly salted peanuts
- 2 cup sugar
- 1⁄2 cup unsalted butter
- 1⁄2 cup heavy cream
- 1⁄2 cup honey
- 1⁄2 teaspoon baking soda
Pour the peanuts and popcorn evenly into a 20 x 14 ½ pan. Combine sugar, butter, cream and honey in a large heavy-bottom pot and bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and continue cooking until a candy thermometer reads 235-245 degrees, this takes about 10 minutes. This is considered soft-ball stage. The mixture should be able to form a sticky ball that flattens when dropped in cold water. Remove from heat, add baking soda and stir well. Pour sugar mixture evenly over popcorn and peanuts; stir well to completely coat and allow to cool for 3 minutes. Then stir in the candy pieces and allow to cool 2 minutes more. Wearing latex gloves that have been sprayed with cooking spray, carefully form mixture into balls.
For more recipes using peanuts go to: www.aboutpeanuts.com.