Peanut Butter & Co. Giveaway and an Asian Rice Bowl Recipe

by Kimberly Dresdner on September 5, 2014

Guess what time it is!?  Giveaway time!!  Woohoo!  But before I get into the giveaway, let me tell you about the challenge that Peanut Butter & Co. (our wonderful giveaway sponsors) put me up to.  Since it’s back to school time, I was tasked to come up with a new take on the traditional peanut butter and jelly sandwich.  They presented me with these variations as inspiration: 16 Ways to Make a Better PB&J.  Well none of those seemed unique enough for me, so I decided to go WAY outside the box and make a savory peanut butter and jelly dish.  Lo and behold, the Asian Peanut Butter and Jelly Rice Bowl!

Asian Peanut Butter and Jelly RIce Bowl with Peanut Butter & Co The Heat is On

And if you wanted to make it a “sandwich, you could wrap this up in a burrito, but I skipped the EXTRA carbs and dove right in for the good stuff.

Asian Peanut Butter and Jelly Rice Bowl Recipe Infographic

Panko Peanut Chicken with Miso Apricot Sugar Snap Peas and Coconut Rice

Asian Peanut Butter and Jelly Rice Bowl Recipe

And since that infographic is SOOOOO long, here is the text version of the recipe:

Ingredients:
1 cup jasmine rice
1 teaspoon coconut oil
1 13.5-oz can light coconut milk
1 lime
Salt and pepper to taste
2 tablespoon freshly minced ginger, divided
2 cloves garlic
2 tablespoons brown sugar
¼ cup The Heat Is On Peanut Butter & Co. peanut butter
4 tablespoons rice vinegar, divided
2 tablespoons low sodium soy sauce
2 tablespoon canola oil, divided
3 tablespoons warm water
5 scallions chopped, divided
½ cup panko bread crumbs
1 pound chicken cutlets
1 pound sugar snap peas
¼ cup Peanut Butter & Co. Awesome Apricot preserves
½ cup low-sodium chicken broth
2 tablespoons miso paste
1 teaspoon sesame oil

Preheat the oven to 400° F.  Line a baking sheet with parchment paper.  In a medium sauce pan over medium-high heat, saute rice and coconut oil for 2-3 minutes, stirring occasionally.  Add the coconut milk and stir to combine.  Bring to a boil, cover, and reduce heat to low.  Simmer for 35 minutes.

Meanwhile, add 1 tablespoon freshly minced ginger, garlic cloves, brown sugar, peanut butter, 3 tablespoons rice vinegar, soy sauce, 1 tablespoon of the canola oil, warm water, and half of the chopped scallions to a food processor and process until smooth.  Add ¼1/4 cup of the sauce to a bowl and reserve the rest.  Place the panko bread crumbs in a second bowl.  Season the chicken with salt and pepper.  Dip in the peanut sauce, shaking off the excess then cover with the panko, and place on the baking sheet.  Bake for 15-20 minutes, until chicken is cooked through.

Meanwhile, microwave the sugar snap peas for 2-3 minutes. While the peas are cooking, heat the remaining tablespoon canola oil in a medium skillet over medium-high heat. Add the remaining scallions and remaining ginger and cook, stirring, for 2 minutes.  Add the apricot preserves, broth, and vinegar, and cook for 5 minutes.  Stir in the miso paste and sesame oil.  Turn the heat to low and stir until the miso paste is dissolved, about 1 minute.  Add sugar snap peas and stir to coat.

When the rice is done, fluff with a fork.  Add juice of the lime and salt and pepper to taste.  Stir to combine.  Serve the rice with the sugar snap peas, chicken, and remaining peanut sauce.

Peanut Panko Chicken with Miso Apricot Sugar Snap Peas and Coconut Rice_3

Okay, and now the fun part… the giveaway.  One lucky Healthy Living in the City Reader can will TWO jars of Peanut Butter and Co. Peanut Butter in your flavor(s) of choice AND TWO jars of Peanut Butter and Co. Jam in your flavor(s) of choice.  All you have to do is enter via the Rafflecopter below:

a Rafflecopter giveaway

Good luck!! Peanut Panko Chicken with Miso Apricot Sugar Snap Peas and Coconut Rice_2

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Project Cookbook: Grilled Steak, Plums, And Bok Choy

by Kimberly Dresdner on August 27, 2014

Grilled Steak, Plums, and Bok Choy; A perfect summer-time grilling recipe

I tried to make this Grilled Steak, Plums, and Bok Choy recipe last fall, but I somehow missed the plum window and couldn’t find this delightful little stone fruit anywhere, so this recipe sat in my queue for nearly a year.  Well, the plums turned up two months or so ago in the store and I decided it was the perfect time to finally give this recipe a shot.  The presentation turned out awful (more on that below) and I was in the very beginning stages of being in a Project Cookbook rut (I actually think this was the first recipe I cooked that I didn’t write about for the last 4 months or so), that I never followed through with the blog post review of this summary grilled steak concoction.  Well, the stars finally aligned.  I’m moving out of my rut (with a fun, new twist by turning recipes into infographics) AND plums are in season, so let’s get YOU cooking this Grilled Steak, Plums and Bok Choy recipe.

Grilled Steak, Plums, and Bok Choy

Find this recipe in: Dinner Tonight: Done

Grilled Steak, Plums, and Bok Choy recipe infographic

My Thoughts:

Grilled Steak, Plums, and Bok Choy; A perfect summer-time grilling recipe

I really love the simplicity of this recipe.  The ingredient list is super short (but I guess not short enough, because I totally forgot to sprinkle the dish with the toasted sesame seeds at the end) and it cooks up pretty quickly.  One lesson I learned from cooking this once before is you are better off buying under-ripe plums and instead of trying to half the fruit around the pit, simply start cutting pieces off, leaving some of the fruit around the pit.  This is a thousand times easier than trying to twist the fruit off the pit.  The under-ripe plums will stay nice and firm on the grill, whereas a ripe plum will likely get too mushy and fall through the grates (that’s exactly what happened to me on my first attempt).  The sweetness will definitely come through in the under-ripe plums, so don’t worry about that!  Back to my review.  The grilled steak is lightly seasoned by the soy sauce and the bok choy has a nice charred flavor from the grill.  In my opinion, the plums definitely make this dish very unique as well as very seasonal.  Nick and I also found this recipe to be quite filling.  It must be all that protein!  I’d definitely make it again!  Looking to use up some of your late summer stone fruit?  Give this recipe a try!

Grilled Steak, Plums, and Bok Choy; A perfect summer-time grilling recipe

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