Comm. Kitchen

Go Nuts With: Peanut Season

 

All hail the peanut, Virginia’s biggest little nut!

September is the month when the Old Dominion celebrates one of its oldest staple crops — the peanut. This year the Virginia Peanut Festival will be held in Emporia Sept. 21-23.

Activities for this 55th-annual festival get underway Thursday, Sept. 21 with the Kick-Off Kook-Off Food Tasting Competition at the Emporia Farmers Market. On this page are two peanut recipes that have been cited by the competition in past years, provided by the Virginia Peanut Festival.

Special thanks to The Good Earth Peanut Company of Emporia, for sponsoring this page celebrating peanuts and the Virginia Peanut Festival, and for providing the peanut soup recipe below, at right.

From Our Readers:

Peanut Curry Chicken

Winning Recipe by Chef Marcus Gilliam of Farm to Fork Restaurant, Emporia, Virginia

Ingredients:

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2 (15-oz.) cans coconut milk

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2 T red curry paste

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¼ cup creamy peanut butter

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4 t sugar

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4 t soy sauce

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1 onion, chopped

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1 T minced garlic

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4 chicken breasts

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cornstarch

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salt

Directions: In a medium saucepan heat coconut milk, curry paste, peanut butter, sugar and soy sauce until slightly boiling. Set aside and cool adding cornstarch to thicken. While the sauce is cooling, stir-fry chopped onion and minced garlic. Cut up chicken into small pieces and stir-fry with the onion and garlic until chicken is cooked through. Combine the garlic, onion and chicken with the sauce and heat. Spoon the chicken peanut curry over rice and enjoy.

From Our Readers:

Homemade Banana Pudding






Winning Recipe by Darlene Cain of “A Touch of Elegance” Catering

Ingredients:

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2 cups sugar

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3 T self-rising flour

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3½ cups milk

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3 egg yolks

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½ stick butter

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1 t vanilla

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¾ cup peanut butter

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Vanilla wafers

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Bananas

Icing:

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3 egg whites

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¾ cup sugar

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1 t vanilla

Directions: Mix sugar and flour in non-stick saucepan. Add peanut butter, milk and beaten egg yolks. Cook over low heat stirring all the while until it thickens. When thickened add butter and vanilla. Let cool. Layer wafers and bananas in long glass pan.  Pour pudding over bananas.  Repeat layering process until pan is full leaving room for icing.

For Icing: Beat egg whites with electric mixer full speed until stiff, add sugar and vanilla; beat well. Pour over banana pudding, then lightly brown in oven on broil. Refrigerate.

From our Readers:

From Good Earth Peanut Co., Emporia, Virginia

Ingredients:

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1 stick butter

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1 small onion, diced

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2 celery stalks, diced fine

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3 T flour

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2 quarts hot chicken broth

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16-oz. jar all natural “Good Earth” peanut butter (creamy)

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1⁄3 teaspoon celery salt

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1 t salt

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juice of ¼ lemon

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½ cup chopped “Good Earth” gourmet salted peanuts

Directions: Melt butter in saucepan. Add onion and celery. Sauté for 5 minutes until translucent. Add flour and mix well. Stir in chicken broth with wire whisk and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt and lemon juice. Sprinkle chopped peanuts on top before serving.

We need recipes for these upcoming topics: recipes using different grains (quinoa, buckwheat, barley and millet) and recipes using root vegetables (turnips, parsnips and rutabaga). Please email submissions to commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.





























 

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