Peanuts have been used in stews and sauces in Africa since the 15th century. The Chinese created creamy peanut sauces for centuries.
In 1890, a St. Louis physician convinced George A. Bayle Jr. to make and sell a peanut paste as a protein substitute for people with poor teeth. Bayle sold this peanut paste out of barrels. In 1895, the Kellogg brothers patented a process for making peanut butter with steamed peanuts (not roasted peanuts).
Krema Products Company in Columbus, Ohio began selling peanut butter in 1908 and it is the second oldest peanut butter company still in operation today. The first is the Australian Sanitarium Health Food Company.
Try this Peanutty concoction.
Peanutty Chicken Piccata
6 ounces spinach, trimmed, cooked and drained
2 tablespoons chicken broth
2 4-ounce chicken breasts, boned
4 tablespoons flour
2 tablespoons peanut oil
1/2 cup fat free egg substitute
2 teaspoons butter
4 tablespoons peanuts
4 tablespoons white wine
3 teaspoons lemon juice
2 baked potatoes
Mix chicken broth into hot spinach. Set aside.
Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat. Dip each chicken breast in egg substitute and saut 2 to 2 1/2 minutes on each side. Keep warm. Discard oil.
Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce. Serve with baked potato.
Makes 2 servings.
Per serving: 807 calories, 55g protein, 32g total fat (8g saturated fat), 72g carbohydrates, 9g dietary fiber, 108mg cholesterol, 563mg sodium. Daily Value: 55% folic acid, 80% vitamin A, 60% vitamin C, 25% calcium, 45% iron.
What’s the best way to eat peanut butter?