Peanutty Carrots Food

PEANUTTY CARROTS

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

PEANUTTY CARROT SANDWICH SPREAD

Steps:

• In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well.
• Use as a sandwich filling with your favorite bread or enjoy with crackers.

PEANUTTY NOODLES

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

PEANUTY ASIAN COLE SLAW

Steps:

• In medium bowl - whisk together all dressing ingredients.
• Let sit at least a 1/2 hour.
• Add slaw ingredients, one by one, mixing together to dressing before adding in the next one.
• Toss sesame seeds.
• Great as a side, or can be added with grilled chicken & a whole wheat wrap for a filling lunch! I also love with sliced cucumber too! The raisins are great for sweetness, rather than using pure sugar!

PEANUTTY CARROT CAKE

Steps:

• Heat oven to 350 F. Grease and flour two 8-inch round baking pans.
• In large bowl, beat eggs, oil and vanilla. Stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts.
• Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Spread Nutty Coconut Frosting between layers and on top of cake. 10 to 12 servings.
• Nutty Coconut Frosting: In medium saucepan, combine evaporated milk, granulated sugar, butter and egg. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 2 minutes. Cool slightly; add coconut, walnuts and vanilla. Cool to spreading consistency, about 10 minutes, stirring occasionally.

NUTTY CARROT SALAD

Steps:

• In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.

PEANUTTY CARROTS

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.