HAPPY NATIONAL PEANUT BUTTER DAY!
Today, January 24th is National Peanut Butter Day! In honor this day, I thought I’d review my favorite nut butter… Barney Butter! Yes, I know, Barney Butter is not peanut butter, it is almond butter.. but it’s close enough, right?
Overall Score: 5/5
Barney Butter is by far my FAVORITE nut butter out there. It has such a unique taste and texture to it that just cannot be matched. It’s slightly sweet, a tiny bit salty, and it’s made from only all natural, healthy ingredients of: Almonds, Evaporated Cane Juice, Palm Fruit Oil, and Sea Salt. I love it so much, because it doesn’t taste ‘healthy’ like other all natural almond or peanut butters. It’s also not gritty like other nut butters can be… actually, it’s the exact opposite. It’s silky smooth, almost like Jif, but without all of those nasty hydrogenated oils! It doesn’t need to be refrigerated, and it doesn’t have that unpleasant oil separation.
Barney Butter comes in two varieties – smooth and crunchy (the crunchy’s my favorite), as well as single-serve 90 calorie packets. For each serving of Barney Butter, you get more protein than an egg, as much calcium as a 1/4 cup of milk, 14% of your daily fiber, and 8% of your daily iron. It’s also 100% natural, contains no trans fats or hydrogenated oils, has less saturated fat than peanut butter, and is high in magnesium and vitamin E!
My favorite way to enjoy Barney Butter is either between two pieces of bread with jelly (AB&J!), or plopped on top of a nice bowl of steaming hot oatmeal, like Kath and Tina! Since today is National Peanut Butter Day however, I thought I’d get a little creative, and use it in a recipe instead! Here’s what I came up with: Thai Peanut Almond Noodles!
Thai Chicken, Vegetable, and Barney Butter Noodles
1 lb boneless, skinless chicken breasts
1/2 cup Barney Butter (or other nut butter) smooth or chunky – I used chunky
2 tbsp soy sauce
2 tsp minced fresh ginger
8 ounces whole-wheat spaghetti
Assorted Vega tables: I used about 1 cup each of baby carrots, mushrooms, red bell pepper, brocolli, and snow peas
2 tbsp fresh cilantro, chopped
Bring a large pot of water to a boil for pasta, and make sure all of your vegetables are chopped to desired size.
Meanwhile, put chicken in a saucepan and cover with water, and bring to a boil. Cover, and reduce heat to low and let simmer until fully cooked, about 10 minutes.
Once cooked, move chicken onto a cutting board. Once cool enough to handle, shred into small, bite-sized pieces.
For the sauce: whisk together Barney Butter, soy sauce, cilantro and ginger in a large bowl. (I used the same bowl that I’d be serving out of) This mixture will be very thick, but will be thinned out later.
Once pasta water has boiled, cook pasta in water until slightly al dente, about one minute less than specified on package instructions. Add in vegetables (I added all but the mushrooms) to the pasta pot, and cook until the vegetables are just tender, about one minute more. Drain pasta and vegetables, reserving 1 cup of the cooking water.
Whisk the reserved cooking water into the Barney Butter mixture.
Add in pasta, vegetables, and chicken, and toss until throughly coated with the sauce.
Makes around 6 servings.
Oh my goodness, this was to die for! The Barney Butter totally made the dish! It just gave it such a nice, smooth, nutty flavor that I absolutely loved, and since it was the chunky kind there was little bits of almonds throughout that gave it a nice crunch! Again, you can definitely make this with any other nut butter, but Barney Butter is one of my favorites!
This would also be great served cold or at room temperature!