Peanut Butter Pasta & Cookies | Food Feature | Indy Week
Pin It

Peanut Butter Pasta & Cookies 

Pasta - Serves 6

1 pound pasta (linguine or curly pastas are our favorites)
2 tbs. toasted sesame oil
About a 2-inch chunk of ginger, minced
4 tbs. low-sodium soy sauce
3 tbs. rice vinegar
2 large pinches of crushed red pepper flakes (or to taste)
3/4 cup creamy or crunchy peanut butter
3/4 cup chicken broth, preferably low-sodium if cannedBring a large pot of water to a full boil; add about 2 teaspoons salt and the pasta; cook about 7 minutes, or until just done. Drain.
Meanwhile, heat sesame oil in a small pan over medium-high heat until warmed; add ginger and stir until mixture begins to sizzle. Reduce heat to medium-low and add soy sauce, vinegar, pepper flakes, peanut butter, and chicken broth; whisk until smooth and warmed through. Keep warm on low heat, whisking occasionally, if necessary. As soon as pasta is drained, toss with sauce until thoroughly mixed. Serve hot or at room temperature.

Cookies

1 cup creamy or crunchy peanut butter
1 cup sugar
1 large egg
1 teaspoon baking soda
Preheat oven to 350 degrees.In a bowl with an electric mixer, beat together peanut butter and sugar until well mixed. Beat in egg, then baking soda, until well mixed.
Roll (or scoop) teaspoons of dough into balls and place about 1 inch apart on greased or parchment paper-lined baking sheets. With tines of a fork, flatten balls slightly, pressing down to make a crosshatch pattern. Bake cookies until puffed and pale golden, about 10 minutes. (If you bake more than one sheet at a time, swap them from top to bottom after 5 minutes.)
Cool cookies on baking sheets for 2 minutes, then transfer with a metal spatula to racks to cool completely. Store in an airtight container for up to 1 week.

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature



Twitter Activity

Comments

Neomonde had an official name change recently. We are no longer Neomonde Bakery & Deli. We are now Neomonde Mediterranean.

by Neomonde Mediterranean on Neomonde Bakery & Deli (Wake County)

BEST WINGSSSS

by Nadeem Sider on Leesville Tap Room (Wake County)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

Thank you for covering how the brutality of industrial farming affects human farmers and their neighbors in this story and …

by Linda Watson on Local Film Under Contract Highlights the Human Story Behind the Chicken in Your Biscuit (Food Feature)

Thanks mr.bell

by Sheissobad on Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham (Food Feature)

Thank you Mr. Bell, this program is a much needed blessing. You have given these children a little more hope …

by Diana Carter on Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham (Food Feature)

Mr. Bell, Thanks for being that Servant Leader that the NC Public Education System so desperately needs. For those of …

by Hawkins O'Neal on Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham (Food Feature)

Anyone who would eat a whole cup of cashews isn't doing it right. Eat a small handful, and you get …

by Ken Cory on No carbs? Go nuts with cashews (Food Feature)

© 2017 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation