Volume 12, Issue 059 - March 22, 2007 |
Greetings Chef,
Where do you find peanuts in the store? In the nut section, right? Shouldn't
they be with the black eyed peas? Read on...
Fun Facts about Peanuts:
- The peanut is not a nut, but a legume related to beans and
lentils.
- Peanuts are naturally cholesterol-free.
- Peanuts account for two-thirds of all snack nuts consumed
in the USA.
- There are four types of peanuts are grown in the USA. -
Runner, Virginia, Spanish and Valencia.
- Four of the top 10 candy bars manufactured in the USA
contain peanuts or peanut butter.
- The average American consumes more than six pounds of
peanuts and peanut butter products each year.
- March is National Peanut Month.
- Peanuts are planted after the last frost in April or early
May.
- Dr. George Washington Carver researched and developed more
than 300 uses for peanuts in the early 1900s; Dr. Carver is considered "The
Father of the Peanut Industry" because of his extensive research and selfless
dedication to promoting peanut production and products.
- Astronaut Allen B. Sheppard brought a peanut with him to
the moon.
- The world's largest peanut was 4 inches long and was grown
by Earl Adkins in North Carolina.
- Tom Miller pushed a peanut to the top of Pike's Peak
(14,100 feet) using his nose in 4 days, 23 hours, 47 minutes and 3 seconds.
- Most USA peanut farms are family-owned and -operated.
Source:
National Peanut
Board
 |
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 Whole Wheat Pasta with Cucumber and Spicy Peanut Sauce
Makes 8 servings
Ingredients:
3/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1 cup hot water
20 ounces whole wheat pasta
2 cucumbers, peeled, seeded and cut diagonally into 1/8-inch slices
1 cup thinly sliced scallions
1 cup red peppers, thinly sliced and 1 inch in length
salt and pepper to taste
Preparation:
In a blender combine the peanut butter, soy sauce, lemon juice, garlic, red
pepper flakes, sugar and hot water until smooth. In a pot of boiling salted
water, boil the pasta until just tender; transfer to colander and rinse briefly
under cold water. Drain the pasta noodles well. In a large bowl, toss noodles
with peanut sauce, cucumbers, scallions and red peppers. Add salt and pepper to
taste. Serve immediately at room temperature.
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More Peanut Fun Facts:
- The peanut plant originated in South America.
- As early as 1500 B.C., the Incans of Peru used peanuts as
sacrificial offerings and entombed them with their mummies to aid in the
spirit life.
- Peanuts contribute more than $4 billion to the USA economy
each year.
- The peanut growth cycle from planting to harvest is about
five months.
- The average peanut farm is 100 acres.
- The peanut plant produces a small yellow flower.
- Americans eat more than 600 million pounds of peanuts (and
700 million pounds of peanut butter) each year.
- Peanuts flower above ground and then migrate underground to
reach maturity.
- Two peanut farmers have been elected president of the USA -
Thomas Jefferson and Jimmy Carter.
- Adrian Finch of Australia holds the Guinness World Record
for peanut throwing, launching the lovable legume 111 feet and 10 inches in
1999 to claim the record.
- A mature peanut plant produces about 40 pods that then grow
into peanuts.
- Peanuts are a good source of folate, which can reduce the
risk of certain birth defects in the brain and spinal cord.
- Ever wonder where the term "Peanut Gallery" comes from? The
term became popular in the late 19th century and referred to the rear or
uppermost seats in a theater, which were also the cheapest seats. People
seated in such a gallery were able to throw peanuts, a common food at
theaters, at those seated below them. It also applied to the first row of
seats in a movie theater, for the occupants of those seats could throw peanuts
at the stage, stating their displeasure with the performance.
Source:
National Peanut
Board
 |
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Spicy Szechwan Chicken
Makes 6 servings of 2/3 cup each
Ingredients:
1 pound boneless, skinless chicken breasts
4 teaspoons cornstarch, divided
1 egg white
2 tablespoons vegetable oil
3/4 cup thinly sliced, drained, canned bamboo shoots
1/4 cup diced, drained green chilies
1/2 cup shelled, roasted, skinned peanuts
1 clove garlic, minced fine
1 teaspoon sugar
2 tablespoons soy sauce
3 tablespoons dry sherry
1 teaspoon grated, peeled, fresh gingerroot
2 tablespoons finely chopped green onion
Preparation:
Cut chicken into 2 x 1/2-inch strips. Place in large pie plate. Sprinkle 2
teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white
and mix again. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots
and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies
and peanuts; stir-fry for 2 minutes.
Combine all remaining ingredients except green onion in a separate bowl with
remaining 2 teaspoons cornstarch and add to the pan. Stir-fry and heat until
sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry
for 30 seconds to warm onions. Serve immediately.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS
and Katharine Middleton
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