Peanut Butter Broccolini Food

PEANUT BUTTER AND BROCCOLINI PAD THAI

Steps:

• First, make sauce by putting peanut butter, tamarind paste and agave syrup into a bowl, then slowly mix in soy sauce, lime juice and ¼ cup of water.
• Next, trim broccolini and put florets into a bowl. Chop stalks and leaves into ½-inch pieces. Place garlic, ginger, chiles and tofu in little piles within easy reach of the stovetop. Cook noodles according to package instructions, rinse under cold water, drain, then drizzle with a tablespoon of canola oil and toss gently with your hands.
• In a large non-stick frying pan with a lid, heat 2 Tbsp canola oil on medium-high, then fry tofu for 5 minutes, turning every minute, until pale gold. Add garlic, ginger and chiles, cook 2 minutes, then add broccolini stalks and ¼ cup of water, cover pan, and steam for 2 minutes, until broccolini is tender. Add broccolini florets, sauce and green onions (reserve a handful for garnish), stir to combine, then cover again and leave for 2 minutes.
• Turn heat down to a whisper, add noodles handful by handful, gently mixing in until coated in sauce, then turn off heat. Distribute noodles between four plates and sprinkle over the sesame seeds and reserved green onions. Drizzle each portion with sesame oil, scatter herbs, add a generous squeeze of lime and serve immediately.

BROILED SPICY PEANUT CHICKEN

Steps:

• Preheat broiler. Mix together peanut butter, 1/4 cup water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).

PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
• In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.