Hearty acclaim for the wonder

The nutritional bene-
fits of peanuts have
been legendary, at least
since the last century.

Homemakers have been
using this wondernut of
nature in countless recipes
and baking formulations.
Protein, calcium, niacin, and
folate are all present in this
popular nut. It’s high in
Viramin E, fibre and with its
fat content mostly monoun-
saturated and polyunsaturat-
ed.

But there is more good
news. Recent research con-
ducted by a team of scientists
at the U.S. Department of
Agriculture showed = that
peanuts are a rich source of

eart-healthy resveratrol.

Resveratrol is the sub-
stance in red wine that has
been associated with reduc-
tion of cardiovascular disease.
It is in part responsible for the
“French Paradox” — the fact
that the French, despite a rel-
atively high fat diet have a
suprisingly low rate of heart
disease.

How resveratrol works is
not known. Some research
has shown it to inhibit the
build-up of platelets in blood
vessels. It is also a powerful
antioxidant to reduce the oxi-
dation of LDL (bad) choles-
terol.

Of course Canada does not

_ grow peanuts. We import all
of our supply from the U.S.,
and more recently, increasing
amounts from China.

Eat peanuts unsalted, and.
maintain your supply fresh.
The best peanut butter is
made from 100% peanuts,
turned into the brown or

_ crunchy mass so popular with
the smaller members of the
family. A peanut butter and
jelly sandwich on good home-
made white bread is a modern
taste treat.

Oils, salt and sugar, when
added to peanut butter, only
serve as a. taste enhancer and
extender. But for the true
lovers of the stuff nothing but
peanuts will do.

Chicken Pieces in
Peanut Sauce

ground black pepper to

taste

3 Tbsp. fresh lime juice

5 oz. coarse chopped onions
2 large garlic cloves

I tsp. ground cinnamon

% tsp ground cloves

1K c. raw unsalted peanuts,
husks removed

10 oz. tomatoes fresh, no

skin
3-4 Tbsp. of canola oil
2-2% ¢. chicken stock

Method: Place all the
chicken pieces into a stainless
steel bowl, season with salt
and pepper as desired. Select a
medium-size non-stick frying
pan. Add the peanuts and
toast slowly. Next, add the
onions, garlic and the spices.
When nice and golden,
remove and cool.

Into the frypan place the
tomatoes, cut in half. Slowly
brown the tomatoes as_ for
broiled tomatoes. When
ready, add to peanuts and
spices. Cool. Add the oil and
saute the chicken pieces, a few
at a time until golden brown.
Place the cooled peanuts,
spice and tomato mixture into
4 processor, process smooth.
Mix with the stock, pour the
sauce onto the chicken pieces,
and complete the cooking
process.

Remove the chicken pieces
onto a heatproof serving tray.
Keep warm. Cook the sauce
until it has a nice thickness
(coats the back of a teaspoon)
and check for flavor. If you
want to have the dish hot,
add 2-3 jalapeno peppers with
the onions. Serve with pora-
toes and garnish with cilentro

or parsley sprigs.

Easiest Peanut Butter
Cookie

1X c. all-purpose flour
4 tsp. baking soda
% tsp. salt
%c. 100% peanut butter
4c, unsalted butter
% c. golden yellow brown
beg ulated

¢. granulated sugar
1 large egg (room tempera-
ture)

Method: This is a great
introductory beking recipe for
the smaller members of the
family. Cream together the
peanut butter, butter, and the
sugars. Add the egg and
cream a minute or so more.
Sift together the dry ingredi-
ents, Mix well. Scoop out
onto nonstick baking sheets.
Press out with a fork. Bake in
a preheated 350F oven for
12-15 minutesca the middie
racks — or until nice and
brown. Cool on racks. Makes
about 3 dozen cookies.

Peanut Sauce for Beef
or Pork

This is an authentic
Indonesian sate sauce. Ali the

People With Great Taste _

es Cl

B tools and

i Know Where To s

hop... 4,
a re

Techniques Ltd,

wo i

Wednesday, November 5, 1997 - North Shore News - 23

north shore news

(FOOD

ingredients are available in
Asian or in Indonesian spe-
ciality shops.
8 oz. raw unsalted peanuts
(shelled)
3 oz. chopped green onions
2 large cloves of garlic
1 tsp.” prepared shrimp
paste
% tsp. salt or to taste
4c. peanut oil
% tsp. chilli powder
% tsp. brown sugar (yellow)
1 Tbsp. dark soy sauce
1 Tbsp. tamarind
2 ¢. of water

Method: Process the shai-
lots, garlic, paste, and about }
Tbsp. water to make a smooth
paste. Select a wok, add the
oil, heat and stirfry the
peanuts for 3-4 minutes.
Remove from oil with a perfo-
rated spoon. Cool. Process
the peanuts until smooth.
Remove all the oil from the
wok, with the exception of ]
Tbsp. Add the spice-paste and
fry for one minute. Add the
chilli, the sugar, soy sauce and
the 2 c. of water. Bring to
simmer for about 8 minutes

‘until the sauce is nice and

thick. Add the fragrant

tamarind water. Serve hot.
This sauce is great for a

pork or beef sate. Serve with

rice and oriental pickles. high in Vitamin E and fibre, and boasts mostly unsaturated fat content .

Cindy
Protein, calcium, niacin, and folate are all present in the popular peanut. It’s also

Due to overwhelming response, this promotion will be

ver!

13/97

Have an Esso Supreme Winter

Get ready for winter at Esso!

el & Fier ah
97

ei eae

|Our Winterizing Inspection wil
help you be sure! 0

Bebao0 be 5 gai

L.
NORTH SHORE PARTS

is proud to supply your
Esso dealers with
quality parts
"4B Auto

Bars Plus

~ MSSTIZ. r PASSTIZ...

S ooo
epee 00M if

iste tarata] co

C=