Peanut Raspberry Pita Recipes

PURIM PITA HAMANTASCHEN 4 WAYS

Steps:

• Preheat the oven to 375℉ / 190℃. Cut each pita into 4 quarters. Carefully cut out a small triangle in the center of each pita quarter (as pictured below). Place a small amount of the ingredients for the version of pita-taschen that you want to make. Don't overstuff them, or things could get messy. Place on a baking tray and bake for 15 minutes or until perfectly golden and crispy. Allow to cool, garnish, then place on a beautiful serving tray.

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

CHICKEN PAD THAI WITH PEANUT SAUCE

Steps:

• Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
• Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
• Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
• Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
• Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
• Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

PITA PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

PEANUT BUTTER PITA

Steps:

• Be sure pita is room temp or warm enough to open easily. Cut pita in half and open from the cut edge, making a pocket.
• Spread peanut butter on entire inside of pita and place apple slices inside.
• Close pita and enjoy!

PB & J GREEK YOGURT DIP

Steps:

• Thaw 1/2 cup frozen raspberries (keeping juices in bowl) and mash together with 1 Tbsp. chia seeds. Let set up for 10 minutes.
• Meanwhile, stir together 2 cups Greek yogurt with 1/3 cup peanut butter powder until smooth.
• Place raspberry mixture in a sandwich bag, snip end off corner and squeeze into swirled design on top. Or, just dollop on top if you don't need to be fancy.
• Serve with apple slices, cinnamon pita chips, jicama sticks or whatever else floats your boat!