Reviews:

Justin’s Chocolate Peanut Butter

= 75% The best word to describe this peanut butter is rich. The texture is quite thick which works well for putting on fruit and reduces the possibility of a mess if squeezing into your mouth. This peanut butter takes on a strong chocolate flavor that is very pleasing and not overly sweet. It may not be the most pleasant sight as it squirts out of the small opening, but the excellent taste will overpower any inhibitions you may have. Very good, but not quite as good as the other chocolate variety I tried…

Justin’s Honey Peanut Butter

= 70% This variety takes plain peanut butter and gives it a kiss of honey. The texture is nice, thick and creamy, and the honey flavor is good but for I think most people would like a bit more sugar. That’s just me speaking and I have a salt tooth not a sweet one. But it’s definitely close – maybe only a pinch of sugar is needed to bring out the honey flavor better – but as it stands the honey flavor is mostly lost if you use it for anything other than eating it straight. I tried it on an apple but even the mild-flavored apple overwhelmed it, so rather than miss the good honey flavor I ate the two separately. Good snack though.

Justin’s Maple Almond Butter

= 75% I’m not usually a fan of almond butter. The one exception so far is Naturally Nutty’s Vanilla Almond Butter. I like the flavor of almonds but I’m all about the crunch, and you don’t get that with almond butter. And it doesn’t help that most brands of almond butter come unsalted. But Justin’s Maple is outstanding. The maple flavor compliments this nut butter perfectly, and as the rich and creamy texture glides over your taste buds the experience finishes with just the right amount of sweetness. Any more sweetness would detract from the almonds, any less sweetness would put it in awkward/useless category. And the hint of salt to round out the flavor was perfect. I think this flavor would work very well to make some maple peanut butter cookies. This was my new favorite Justin’s flavor, or so I thought….

Justin’s Chocolate Hazelnut Butter

= 90% Wow. Let me start by saying that I don’t like Nutella. I don’t know if it was the hazelnuts or the overpowering sweetness, but I’m just not a fan. So I didn’t expect much, sorry Justin. But I was wrong. This nut butter is unbelievably creamy and rich, and the chocolate adds a silky smooth texture and perfect level of sweetness to the nut butter. It’s much thinner than the chocolate peanut butter which makes getting it out of the package easier, but it’s very difficult to make a sandwich with and can make a mess if you’re not careful. The best part, however, is the kick you get from the sea salt at the very end. Just enough saltiness to round off and compliment the sweet chocolate flavor. This is quite possibly my favorite flavored nut butter to date. Justin: do you have any extra batches you need to get rid of?

Naturally More Peanut Butter

= 75% I like the fact that these jars aren’t filled to the top, which gives you room to stir without spilling oil everywhere. This peanut butter is labeled as a “healthier” peanut butter due to added flax seed, flaxseed oil, egg whites and wheat germ. The texture is very thick and I originally refrigerated it which made it so thick it was impossible to use. But despite the addition of egg whites, there is no “eggy” taste and apparently no need to refrigerate. At room temperature, it’s still a very thick peanut butter but in a good way. It’s still difficult to spread, though, and could easily tear up your bread should you try to make a sandwich. All the extra healthy additions give some nice added crunch (and nutrition) to the otherwise creamy peanut butter. The levels of salt and sugar are well balanced, making this a very pleasant peanut butter. If you’re going to eat it straight, however, make sure you have plenty of milk or water to wash it down, it’s one of the stickiest peanut butters I’ve ever had. As a person that gets 95% of his daily fats from peanut butter, this is a great way to get some variety in! Great on fruit or in cereal or oatmeal.

Naturally More Organic Peanut Butter

= 70% It may be the hot weather talking but this jar of peanut butter is much thinner than the above variety, which makes it much easier to mix. This could also be due to the different composition of the organic variety, which contains only organic peanuts, flaxseed and evaporated cane juice. This variety tastes a tad sweeter than the non-organic variety despite the low sugar count of 2g per serving. It reminds me a lot of Trader Joe’s Peanut Butter with Flaxseed only organic. A very good product that is best enjoyed in it’s simplest form like on a piece of whole wheat toast or on some delectable pancakes since it has some sweetness built in.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1.5 lbs fresh spinach or other greens
1 large yellow onion, chopped
6 cloves garlic, chopped
2T minced ginger or ginger paste
4t ground coriander
1t turmeric
1.5t garam masala
1/2t cayenne pepper
1/2t crushed red pepper flakes
3t salt
1 (15oz) can chickpeas, rinsed and drained
2 skinless chicken breasts, cut into cubes (or another 15oz can chickpeas)
1T olive or canola oil
1 cup nonfat greek yogurt

Directions:

1. If using chicken, cook separately in a separate pan with just salt and pepper and place aside. Otherwise skip this step (the more chickpeas the better).

2. Preheat a large pot over medium-high heat. Pour in the oil, add the onions and garlic and cook for 2-3 minutes. Add the ginger, coriander, turmeric, garam masale, cayenne, red pepper flakes and salt and cook for an additional 1-2 minutes. Add the spinach and cook the spinach until it has cooked down.

3. At this point, let the mixture cool slightly and transfer to a food processor or blender and process until mostly pureed, but not entirely. You can do it in two batches to make it easier. Transfer back to the pot, add the yogurt and chickpeas (and chicken, if using). Stir and heat until well incorporated. Serve over multigrain rice with a side of naan (recipe pending).

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 pound tuna steaks (fresh or frozen/thawed), finely chopped
4t dijon mustard
1t freshly-grated ginger
2T chopped green onions
4t low-sodium soy sauce
ground black pepper, to taste
1T olive oil (if using a pan)
15 thin slices cucumber
peanut sauce or peanut dressing
3 hamburger buns or a bed of lettuce to put the burger on

Directions:

1. Combine tuna, mustard, ginger, green onions, soy sauce and pepper in a medium bowl. Mix well, then use your hands to form 3 (3/4-inch thick) patties. Place patties directly on the grill or heat oil in a skillet until hot, carefully add the tuna patties and sear for 2-3 minutes on each side.

2. Meanwhile, drizzle peanut sauce on the bottom slice of bread (toasted first, if desired). Place burgers on the rolls, top with 5 cucumber slices and add more peanut sauce on top.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Falafel
1 cup garbanzo bean (chickpea) flour
1/2 tsp + pinch sea salt
1/4 tsp baking soda
1 tsp parsley flakes
3/4 tsp ground cumin
1/4 tsp ground coriander
3/4 tsp garlic powder
1/4 tsp onion powder
2 tsp lemon juice
1/2 cup hot water
1T olive oil

Peanut Butter Hummus
3/4 cup garbanzo bean (chickpea) flour OR 1 (29oz) can chickpeas
3 garlic cloves, minced
1/4 cup creamy peanut butter
4t lemon juice
1/4 cup vegetable broth or water
1/2 tsp cumin, ground
1/4 tsp hot sauce (optional)
1T olive oil, plus more as needed
salt and pepper, to taste
Directions:

Hummus – If using chickpea flour, bring 2.5 cups of water to a boil on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook for 1 minute stirring constantly. Turn heat down to medium low and continue cooking for 5 minutes, then turn heat off and let cool. Add this mixture (or a 29oz can of drained, rinsed chickpeas) to a food processor or blender along with the garlic, vegetable broth (or water), peanut butter, lemon juice, olive oil and hot sauce and puree until smooth. Then add the cumin, salt and pepper. Check and taste the hummus for consistency. If it is too thick, restart the machine and slowly add olive oil to the mixture until desired consistency is reached. Scrape the mixture into a bowl, cover with plastic and let sit at room temperature for 1 hour for flavors to mingle. Taste to see if more lemon juice, salt or pepper is needed.

Falafel – Combine all the dry ingredients in a bowl and mix. Add the lemon juice and hot water and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on medium-high heat until hot OR pre-heat a grill. Take a large spoon and scoop the batter into the pan (or brush patties with olive oil and grill), using the back of the spoon to shape into a patty, or make traditional smaller-sized falafel balls. Once the bottom is golden brown (2-3 minutes), flip over and cook until browned (1-2 minutes). Makes 5 large falafel patties (as pictured) or numerous small ones.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 lb cooked pork tenderloin, shredded
8 oz cheddar cheese, shredded
20 corn tortillas
1 can enchilada sauce
1 onion, chopped
Cilantro

Alternative Filling:

Different meat (turkey tenderloin, ground beef/turkey, chicken breast)
Beans (refried or pinto beans)
Acorn squash, spinach and mushroom

Toppings:

Hot sauce
Sour cream
Black olives
Avocado
Salsa

Instructions:

1. Preheat oven to 350 degrees. Spray (2) 9×13 baking dishes with cooking spray and coat with a thin layer of enchilada sauce. If corn tortillas are very stiff, pour some enchilada sauce onto a plate and dip both sides of each corn tortilla in the sauce before filling them.

2. Sprinkle some onions, meat and cheese down the center of a tortilla and fold the sides over (don’t worry if some crack/break). Place seam-side down in the baking dish. Repeat until something runs out.

3. Coat the enchiladas with enchilada sauce until no dry spots remain. Generously cover with cheese.

4. Bake for 30 minutes, or until cheese is bubbling and beggining to crisp.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3 cups brown rice cereal or Rice Krispies
1 cup reduced-fat shredded coconut (unsweetened)
1/3 cup organic light corn syrup
1/2 cup brown sugar
3/4 cup creamy natural peanut butter
1t vanilla
40 pectin jelly beans or chocolate eggs

Instructions:

1. Combine cereal and coconut in a large bowl. In a medium saucepan, bring the remaining ingredients (corn syrup, brown sugar, peanut butter and vanilla) to a boil, stirring constantly. Pour into the bowl and stir until well mixed.

2. Let mixture sit until it is cool enough to handle, but the hotter it is the easier it will be to work with. Grab a small handful, squeeze together and shape into a nest. Place 3-4 vibrant jelly beans in the center. Let cool completely and store in a sealed container. Makes about 12-15 cookies.

Reviews:

P.B. Loco Sumatra Cinnamon & Raisin

= 80% The first jar from the club has been reviewed here before but this time around I’ve got a whole jar to contend with. If I had to choose amongst the assortment of peanut butter flavors out there, cinnamon raisin is my favorite but despite trying many commercial versions, I still prefer homemade. The commercial varieties tend to be overly sweet, especially the Peanut Better brand. It’s still a great peanut butter and a spoonful makes for a great dessert. My favorite use for this is in a Linda Delite or Peanut Butter Hot Dog. The bottom line: make your own.

Maranatha No Stir Crunchy

= 75% This peanut butter uses palm oil in place of hydrogenated oils to achieve a no stir, shelf stable product and is one of the best products to do so. Similar to Skippy or Jif this peanut butter has added salt and sugar, the difference is that Maranatha uses all organic ingredients and also tastes more like actual peanuts. The chunks are crunchy and the peanut butter between the chunks is creamy but is a bit pastey and reminds me too much of Skippy, although I think that’s the point. At first, the pale color was a turn off but it doesn’t seem to affect the flavor. I enjoy natural peanut butter better, but this is perfect for those who miss their Skippy.

Appomattox Creamy

= 90% First of all I love the label on this one, it’s crooked, wrinkled and gives a certain home-made feel to the peanut butter. And as I expected, this peanut butter is fantastic, it’s unlike anything I’ve ever had. The grind is coarse which makes for a gritty texture that I really enjoy. Somehow the peanut butter still manages to be fairly runny and easy to mix despite the oil separation. The most unique aspect is the texture of the chunks. Now there aren’t really chunks in this peanut butter but it is a very coarse grind – the closest thing I can compare it to is wet cement. Each of those little chunks are so crunchy that I’m waiting for a response from the company to find out what makes it so crunchy and different. On top of that, the flavor is different than normal peanut butter, a little earthier. My guess is that they use a different variety of peanut to make this peanut butter, one that is generally considered an “eating peanut”. Since they sell “extra crunchy” peanuts on their website I’m almost convinced those are the ones sacrificed for this glorious peanut butter. By the way, if you’ve never had “extra crunchy” peanuts before, you’re missing out. This is what the PB of the month club is all about – gourmet, small batch, local peanut butter that you would otherwise never experience.

Peter Pan Whipped Creamy

= 80% At one time (and possibly still) this was a rare find in stores. From what I can tell, it’s the same as regular Peter Pan only whipped. The flavor is nutty and a little salty but what won me over is the texture. It’s very airy as you would expect but as a result, it’s not as dense or as sticky. Similar to Bazzini Creamy, it has the consistency of a light and fluffy cake frosting, only moreso. It’s actually dangerous because it is very easy to eat straight from the jar. It’s not all natural, which I tend to go for, but the texture is like nothing I’ve ever had. On the plus side, it is very easy to spread and contains less calories since it is about 20% air. On the downside, once you spread it the airyness mostly disappears although it’s probably still a little thinner than normal. For such a unique product at only $1.88 a jar, you really can’t beat it.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 cup plain greek yogurt, regular yogurt or sour cream
8 oz (~3 cups) frozen whipped topping, thawed for 30 minutes
2 cups skim milk
1/3 cup creamy peanut butter
2 small packages instant pistachio pudding
30 ginger snaps (or vanilla wafers)
2 bananas, in 1/4″ slices

Directions:

1. In a large bowl whisk together the greek yogurt, peanut butter, whipped topping and milk until no clumps remain. Stir in the instant pudding slowly until well incorporated and mixture begins to thicken.

2. In a large glass serving dish or trifle bowl, form a layer of ginger snaps, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. Or get creative by pudding (hah!) some wafers against the wall before adding the next layer of pudding for a nice presentation. Top with a few more ginger snaps. Refrigerate for at least 8 hours before serving for best results.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3 cups white whole wheat flour
1 cup rolled oats
1 Tbsp sugar
1 tsp baking soda
1 tsp salt
1/4 cup creamy peanut butter
1 cup raisins
2 cups buttermilk

Directions:

1. Preheat oven to 425°. Whisk together the first 5 ingredients. Work the peanut butter into the flour mixture with your hands, two knives or a pastry cutter until it resembles coarse meal. Mix in the raisins.

2. Add the buttermilk and mix with a wooden spoon or your hands for about 2 minutes. Don’t over-mix or it will become too stiff. Let the dough sit for a few minutes for the buttermilk to soak into the oats. Grease a baking sheet and place the dough on the baking sheet. Use your hands or a spoon to shape the dough into a round loaf that is about 3-4 inches tall in the center. Use a serrated knife to make a cross on top of the bread.

3. Bake for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack or prop the loaf on it’s side so the top and bottom of the loaf are both exposed to the air (so it doesn’t get moist).

4. Serve while still warm or re-toasted. My favorite eating methods are with crunchy peanut butter or with butter and jelly – I use Smart Balance Light and any orange-colored preserves (orange, apricot, peach, etc…).

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

8 corn tortillas
1 can spicy refried beans
1 can pinto beans
1/2 cup salsa
1 lb cooked and shredded chicken
1 cup frozen sweet corn
1/2 red bell pepper, chopped
2 cups shredded cheddar cheese
1/2 cup sliced black olives
3 Tbsp chopped green onions or chives
1 1/2 Tbsp cumin
1 Tbsp chili powder
sprinkle of cayenne pepper (optional)
dash salt and pepper

Instructions:

1. Preheat oven to 375 degrees. In a large pot over medium heat mix together refried beans, pinto beans, corn, red pepper and the chicken. Add the cumin, chili powder, salt, pepper, cayenne (if using) and a few tablespoons of salsa (the rest will be for serving).

2. Find a 9×13 baking dish and spray with cooking spray. Place two tortillas into the dish (we’re making two stacks).

3. While the mixture is being heated, it will begin to thin out. You want the heated mixture to remain thick, so only add more salsa as needed. If the mixture is too thin, it will creep out the sides (mine did a bit).

4. Once the mixture is heated through, plop it onto each tortilla about 1/2″-3/4″ thick and about a 1/2″ from the edges. Next, sprinkle about 1/2 cup cheese on top. Place another tortilla on top of each stack and repeat, making three full layers.

5. Top each stack with a 4th tortilla. Cover the whole pie with the rest of the salsa (extra is fine). Sprinkle with chives and place olives on top. Cover with the remaining cheese.

6. Bake for 30-35 minutes. Slice like a pie and indulge. Freezes well.