Raw
Peanuts do not need to be cooked in order to be enjoyed. Simply eat them raw. Add them to salads whole or chop them and sprinkle the bits over your salads, raw soups, and even raw desserts. The flavor of raw peanuts is quite delicate compared to the more familiar taste of roasted peanuts.
Instead of tossing your peanut shells into the trash, be thrifty and crumble them into your houseplants to nourish the soil with minerals.
Roasting
You can roast peanuts in the shell by spreading them on a shallow baking pan, one or two layers deep, and tucking them into a 350 degree oven for 25 to 30 minutes, turning them occasionally. Do a taste test after 25 minutes to check the flavor, and take care not to overdo them.
If you've shelled your peanuts and want to roast them, first remove the skins by blanching. Follow this easy method: Pop the peanuts into boiling water, turn off the heat, and leave them in the hot bath for about 3 minutes before draining off the water. The skins should slip off easily. Next, put them on paper towels and allow them to dry. At this point you can use them in cooking.
If you want to roast your blanched peanuts, spread them out in a single layer on a baking sheet and roast at 350 for 15 to 20 minutes, turning them occasionally.
Cooking
Raw peanuts provide a nutritious boost to vegetable stews and soups.
For garnishing, chop roasted peanuts and sprinkle over salads, casseroles, stir fries, and desserts.
Chopped peanuts offer diverse texture in cooked or dry cereals.
Peanut butter adds thickening as well as distinctive flavor to soups and sauces.
Homemade Peanut Butter
You can easily make your own natural peanut butter at home by putting small amounts of dry roasted peanuts into the blender. Blend until smooth and creamy. For the chunky style, simply chop roasted peanuts to a coarse texture and stir into the creamy peanut butter. It's best to make your peanut butter in small quantities to prevent rancidity.
Since March is National Peanut Month, it's only fitting to celebrate with a recipe that spotlights peanuts with an adaptation of an historical recipe.
AFRICAN PEANUT SOUP
- Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.
- Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper, and simmer about 10 to 12 minutes.
- Add the Swiss chard and peanut butter and cook about 3 to 4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.
- 4. To serve, spoon the soup into bowls and garnish with a pinch or two of the remaining mint leaves and crushed peanuts. Makes 6 servings.