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Post by Deleted on Oct 31, 2013 10:50:04 GMT -5
I've gotta dietician who wants me to eat 15 grams of protein like five times a day 1 teaspoon chopped ginger 1 garlic clove chopped 1/3 cup PB2* 1 tablespoon cider (or rice wine) vinager 4 shots hot sauce 1 tablespoon honey 1 boneless and skinless chicken thigh chopped 1/3 cup dry roast peanuts 1/4 cup water or chicken stock Poach all but PB2 and peanuts. Blend all but peanuts till its creamy, add whole nuts at the last and blend breifly. Pour out on top of 1/2 pound cooked fettuchine mix and chill.
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Post by LinFL on Nov 1, 2013 8:32:03 GMT -5
PB2? Is that a reduced fat peanut butter?
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Post by Deleted on Nov 2, 2013 10:26:01 GMT -5
Laura it was news to me. Fat-free peanut butter powder...
If this recipe has a failing, it needs be eaten fairly promptly.
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Post by LinFL on Nov 2, 2013 13:48:57 GMT -5
Interesting about the fat-free peanut butter powder. I could see that being useful for getting a peanut flavor into a lot of things.
Your recipe sounds good. Thanks for posting it.
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Post by Deleted on Apr 18, 2014 9:24:12 GMT -5
I'm still tinkering with this. Brown rice pasta is going in, in place of fettucini. I've upped the amount of liquid (broth) I'm cooking chicken thighs in; to two cups.
This juicier peanut butter noodle is a little runny when still hot and freshly poured out to bowl. It does tighten up some and left overs are obviously less greasy than the original model. But does still have a 'sauce', as left-overs.
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