As of Saturday, November 1st it is officially (yet unofficially) National Peanut Butter Lover’s Month. While this holidays origins are unclear, one thing is certain, it’s time for a peanut butter feast. Coincidentally, as of November 1st, it is also the Peanut Butter Boy’s 1 year anniversary! After one full year, I’m still going strong and my love for peanut butter has not diminished one bit. To celebrate, I’m sending out a call for your favorite peanut butter recipes. I want everyone to post and send me their favorite peanut butter recipe by November 30th (even if it’s an old recipe you’ve posted). At the end of the month, I’ll round up the entries and construct a (hopefully) large list of recipes! See the submission form beneath the following recipe.
To start this joyous month off, here’s a unique recipe for your lip-licking pleasure. I devised this recipe after a friend divulged that his dad puts peanut butter in egg salad sandwiches. I asked him if he thought it would work well with tuna or chicken – he said no, but that didn’t stop me. I use sour cream instead of mayonnaise because I can’t stand mayo and add beans for some nice texture and nutrition. I’ve been making this for several weeks and it’s wonderful with tuna and chicken, egg (according to my friend) and I imagine tofu would be great too. Choose your favorite and fill in the blank or choose nothing and double the beans. I give you the peanut butter “blank” salad:
6oz can (~3/4 cup) tuna, chicken, chopped hard-boiled eggs, tofu or omit
3/4 cup boiled or canned pinto beans, rinsed and drained (double if you omit the above)
1/2 cup nonfat sour cream, as needed
2T creamy peanut butter
2-3T honey mustard (optional)
1/2t chili powder
1/8t cayenne or chipotle chile pepper
salt and pepper, to taste
1. Mix all ingredients together and store in the refrigerator in an airtight container. Makes about 3 servings.
2. Spread between two slices of bread with a slice of cheese for a great sandwich, or forgo the second slice of bread and toast in a toaster oven for a peanut butter “blank” salad melt. Alternatively for a nice meal and presentation, serve on a bed of lettuce with celery and carrot sticks for dipping.