Miso Peanut Butter Food

PEANUT BUTTER SALMON WITH MISO

Steps:

• Get fillets ready and place in large Ziploc Bag.
• In a small bowl, whisk together glaze ingredients and pour over salmon. Release as much air as possible and seal the bag. Marinate refrigerated for at least 30 minutes or maximum overnight.
• Preheat oven to 400 degrees F and line baking sheet with aluminum foil (easy to clean up). Place salmon fillets on baking sheet, leaving 1.5" - 2" space in between them. Spoon remaining marinade on top of the fillets. Cook for 20-25 minutes and then broil on Low until brown crust forms on top. Serve immediately garnished with chopped green onions and sesame seeds.

EASY SPICY MISO NOODLES

Steps:

• In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
• Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
• Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
• Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
• Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
• Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

PEANUT BUTTER MISO COOKIES

Steps:

• Set oven and prepare baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
• Combine wet ingredients. In a very large mixing bowl, combine the butter, miso paste, peanut butter, 1¼ cup of the brown sugar, granulated sugar and vanilla. Mix until smooth. Then add the eggs and mix until smooth.
• Add dry ingredients. Add the flour, baking powder and baking soda and mix just until combined and you no longer see any dry spots.
• Shape and roll in brown sugar. Add the remaining ½ cup of brown sugar to a large plate and move it around so it's in a thin even layer (more or less). Shape the cookie dough into balls, rolling it between your palms, about 1½ tablespoons each. Then roll the shaped balls in the brown sugar, coating all sides. If the sugar looks thick, gently roll the coated ball between your palms again and some of it will fall off. Place them on the parchment-lined baking sheets as you go, with at least 2½ inches between them, as they will spread.
• Bake and cool. Place the baking sheets in the preheated in the 350°F oven and bake until the cookies have spread, look "crinkled" on top, and are slightly golden along the edges, about 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 15 minutes.

PEANUT BUTTER-MISO COOKIES

Steps:

• In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
• Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
• Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
• Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
• Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
• When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
• Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

MISO-PEANUT SPREAD

Steps:

• Place the roasted peanuts in a plastic bag or a pastry bag and place on your work surface. Roll over the bag with a rolling pin until the peanuts are crushed.
• Combine the crushed peanuts, peanut butter, miso, honey, mirin and orange zest in a bowl and stir together until smooth. Refrigerate until ready to use.