Cooperative Living September 2017 - 36

CommonwealthKitchen
Go Nuts Peanut Season
With:
All hail the peanut, Virginia's biggest little nut!
September is the month when the Old Dominion celebrates
one of its oldest staple crops - the peanut. This year the Virginia
Peanut Festival will be held in Emporia Sept. 21-23.
Activities for this 55th-annual festival get underway Thursday, Sept. 21 with the
Kick-Off Kook-Off Food Tasting Competition at the Emporia Farmers Market. On
this page are two peanut recipes that have been cited by the competition in past
years, provided by the Virginia Peanut Festival.
Special thanks to The Good Earth Peanut Company of Emporia, for sponsoring
this page celebrating peanuts and the Virginia Peanut Festival, and for providing the peanut soup recipe
below, at right.
FROM OUR READERS:
Peanut Curry Chicken
Winning Recipe by Chef Marcus Gilliam of Farm to Fork Restaurant, Emporia, Virginia
Ingredients:
2 (15-oz.) cans coconut milk
2 T red curry paste
¼ cup creamy peanut butter
4 t sugar
4 t soy sauce
1 onion, chopped
1 T minced garlic
4 chicken breasts
cornstarch
salt
Directions: In a medium saucepan heat coconut milk, curry paste, peanut butter, sugar and soy
sauce until slightly boiling. Set aside and cool adding cornstarch to thicken. While the sauce is
cooling, stir-fry chopped onion and minced garlic. Cut up chicken into small pieces and stir-fry
with the onion and garlic until chicken is cooked through. Combine the garlic, onion and chicken
with the sauce and heat. Spoon the chicken peanut curry over rice and enjoy.
FROM OUR READERS:
Homemade Banana Pudding
Winning Recipe by Darlene Cain of " A Touch of Elegance " Catering
Ingredients:
2 cups sugar
3 T self-rising flour
¾ cup peanut butter
3½ cups milk
3 egg yolks
½ stick butter
1 t vanilla
Vanilla wafers
Bananas
Icing:
3 egg whites
¾ cup sugar
1 t vanilla
Directions: Mix sugar and flour in non-stick saucepan. Add peanut butter, milk and beaten egg
yolks. Cook over low heat stirring all the while until it thickens. When thickened add butter and
vanilla. Let cool. Layer wafers and bananas in long glass pan. Pour pudding over bananas. Repeat
layering process until pan is full leaving room for icing.
For Icing: Beat egg whites with electric mixer full speed until stiff, add sugar and vanilla; beat well.
Pour over banana pudding, then lightly brown in oven on broil. Refrigerate.
We need recipes for these upcoming topics: recipes using different grains (quinoa, buckwheat, barley and millet)
and recipes using root vegetables (turnips, parsnips and rutabaga). Please email submissions to commonwealthkitchen@
co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 230582340.
All published submissions will receive a $20 Walmart gift card.
34 | Cooperative Living | September 2017
We have a great selection of all nuts and the
BEST Natural Peanut Butter! Go online to
order or call us to order or request a catalog.
www.co-opliving.com
Employees from The Bank by Kahill's
restaurant in Emporia (left) offer
samples at the Virginia Peanut Festival;
and (above) guests samples recipes at
the festival's Kick-Off Kook-Off.
FROM OUR READERS:
Good Earth Peanut Soup
From Good Earth Peanut Co., Emporia, Virginia
Ingredients:
1 stick butter
1 small onion, diced
2 celery stalks, diced fine
3 T flour
2 quarts hot chicken broth
16-oz. jar all natural " Good Earth "
peanut butter (creamy)
teaspoon celery salt
1⁄3
1 t salt
juice of ¼ lemon
½ cup chopped " Good Earth "
gourmet salted peanuts
Directions: Melt butter in saucepan. Add
onion and celery. Sauté for 5 minutes until
translucent. Add flour and mix well. Stir in
chicken broth with wire whisk and simmer
for 30 minutes. Remove from heat and
strain. Add peanut butter, celery salt, salt
and lemon juice. Sprinkle chopped peanuts
on top before serving.
CELEBRATE PEANUT SEASON
BY ORDERING AND EATING
VIRGINIA PEANUTS FROM

http://www.co-opliving.com

Cooperative Living September 2017

Table of Contents for the Digital Edition of Cooperative Living September 2017