Tag Archives: Peanut flour

Crunchy Peanut Chicken Strips

12 Nov

One of my favorite condiments is peanut sauce, or what I like to call saute sauce.  When we lived in Holland that’s what it was called.  My mom would make chicken strips or skewers and we’d dip our chicken in that warm peanuty sauce.  Anytime I eat Thai food I have to order peanut sauce.  I’m slightly obsessed. 

Peanut sauce isn’t loved by everyone in my house though.  Since it’s me and the husband by logical deduction that means he’s the one that doesn’t like it.  I don’t force him to eat it anymore, but I did find a way to enjoy the peanut and chicken flavor profile last night.

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Crunchy Peanut Chicken Strips (gluten free)

makes 4 servings

Ingredients

  • 2 large chicken breasts (about 1.5 lb), sliced into strips
  • 3/4 cup oats
  • 3/4 cup dry roasted peanuts
  • 1/2 tsp garlic powders
  • 1/4 tsp chili powder, pepper and sea salt
  • 1 egg
  • 1/8 cup milk of choice
  • 1/4 cup peanut flour
  • Olive oil spray

Directions

  1. Pre-heat your oven to 350 degrees.  Prepare a baking sheet lined with a wire rack.  Coat the rack with olive oil spray.
  2. In the food processor combine the oats and peanuts.  Pulse until it becomes a finer mixture but still with some larger chunks.  Place oat/peanut mixture in a bowl and stir in the garlic powder, chili powder, pepper and sea salt.
  3. In a large ziplock bag place the chicken and peanut flour.  Shake to coat the chicken with flour.
  4. Whisk together the egg and milk in a bowl.
  5. You should place your liquid and oat mixture placed near your rack.  Take the chicken, one piece at a time, and dip in the liquid, let the excess egg drip off, then dredge in the oat mixture.  Place on the wire rack and repeat with the remaining chicken strips.
  6. Coat the top of the chicken strips with olive oil spray.  Bake for 25 minutes, or until fully cooked through, but not overcooked. 

Variations

  • You could easily make this an almond chicken by substituting in almond meal for the peanut flour and whole almonds for the dry roasted peanuts.
  • Change up the size of strips.  Make little nuggets or large pieces – whatever works for you!

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How to make custard oats

11 Nov

A few weeks ago I posted my how-to on making egg white oats.  Truth be told I eat custard oats much more often than egg white oats.  Egg white oats give you a ton of volume whereas custard oats give you a more creamy bowl of oatmeal. 

In the past I used to only eat the whites of egg – no yolks please.  Those days are in the past and I regularly eat 1-2 whole eggs a day now.  The yolk is full of vitamins and minerals that help our bodies function properly, plus it’s a good source of healthy protein
An egg a day keeps the doctor away, right? Winking smile

How to make custard oats

Begin by heating your water/milk up to a soft boil (I used 3/4 cup water + 1/4 cup soymilk for 1/3 cup oats). 

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Add the oats with a pinch of sea salt, stir and reduce to about medium heat.

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Crack your egg into a bowl.  I use 1 egg for my oatmeal.  Beat with a fork until light yellow and a bit frothy.

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After about 8 minutes your oatmeal should look like this.  Still a tiny bit watery, but the oats have softened up nicely.

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Turn the heat down to low, slowly pour in the egg and stir a lot really quickly.

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Keep stirring until your oatmeal begins to get really creamy and custard like.  That’s when you know the egg has cooked thoroughly.  Add any spices, like cinnamon, that you want.  I added peanut flour + some extra milk into this bowl.

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Pour into a bowl and top with fresh fruit, nut butters, granola, seeds or whatever you like.  Pomegranates go great with a subtle peanut flavor.

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Have you tried custard oats or even egg white oats before?  Which do you prefer?

Did you join in on the mini-challenge?  Those that have, how’s your second day going?  Keep up the good work!

Also, yes it’s a shocker but you CAN train your cat to use a toilet.  It’s a lot of work and persistence at the end, but we’re about 90% there.  It’s the funniest looking thing too.

Pomegranate and Peanut Smoothie

3 Nov

Did you join in on this week’s mini-challenge: kitchen lifts?  It takes less than a minute of your time each time you go into the kitchen so come on – join in!

After discovering how easy it is to de-seed a pomegranate, I’ve been having fun using the seeds in many recipes.  I’ve also enjoyed just eating them on their own too.  I had fun with this refreshing pomegranate filled afternoon pick up me and loved how simple, quick and pretty it was too.

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I finally made the trip to Trader Joes to pick up some peanut flour.  I haven’t been able to find it anywhere else and really wanted to give it a try.  It’s lower in fat and higher in protein than regular peanuts, plus it gives that peanut butter-y taste to my smoothie that I love.

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Pomegranate and Peanut Smoothie

makes 1 serving

Ingredients

  • 3/4 cup milk of choice
  • 1/4 cup peanut flour
  • 1/4 cup pomegranate seeds (arils)
  • 1/2 frozen banana, diced
  • 6-8 ice cubes
  • optional: extra pomegranate seeds for garnish

Directions

  1. Pour the milk, peanut flour and pomegranate seeds into a blender.  Blend until smooth and combined.
  2. Add the frozen banana and ice cubes.  Blend for 1-2 more minutes until fluffy and frothy.  Pour into a glass or mug and top with extra seeds.