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A special thanks to
the National Peanut Board and Caroline Young Bearden
for providing these delicious recipes using Oliver Farm Peanut Oils

National Peanut Board

http://nationalpeanutboard.org

National Peanut Board Recipes

4 Simple Ways to Use Green Peanut Oil

By Caroline Young Bearden, MS, RD, LD, RYT

At a farm about two hours outside Atlanta, Clay Oliver cranks out hundreds of gallons of cold-pressed green peanut oil each year. The oil from Oliver Farm in Pitts, GA is becoming quite popular as an alternative for olive oil, especially with southern chefs. In fact, it’s been coined “the South’s Hot New Oil” by The New York Times.

Open the bottle for a sniff, and the aroma of freshly-picked peanuts fills your nostrils. With its rich, smooth and slightly earthy taste, the oil is an ideal swap for your other cooking oils in an array of dishes.

Naturally, the National Peanut Board needed to get in on this remarkable product and try it out in the kitchen. I kept the recipes somewhat simple with the traditional green peanut oil, and spiced things up a bit with Oliver’s dressed-up, “infused” version of the oil, which has brown sugar, cinnamon, red pepper and chili powder. Yum!


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Spiced Dark Chocolate Muffins

Created by Caroline Bearden, MS, RDN

Muffins have always been one of my favorite baked goods, and when I started pondering ways to highlight the infused green peanut oil and all of its spices, they seemed like the way to go. It took me three tries to get these babies right.

And you may second guess the cayenne pepper or the red pepper flakes – in muffins, really? But trust me, it makes all the difference. The added spices help pull out the oil’s spices and give the muffins a little, unexpected kick. Plus, the streusel on top adds even more flavor and a crunch. Serve them warm at breakfast with some yogurt or milk, an afternoon snack, or even for dessert.

Yield: 12 muffins

Servings: 12

Serving Size: 1 muffin

Nutrition information per serving:

Calories: 300
Calories from Fat: 150
Fat: 17g
Trans fats:  0g
Cholesterol: 15mg
Carbohydrate: 34g
Protein: 5g
Fiber: 2g
Sodium: 220mg

Ingredients:

For the muffins:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 tsp cinnamon
  • 3 light shakes of red pepper flakes
  • 1 ½ teaspoons baking soda
  • ½ cup old fashioned rolled oats
  • ½ cup dark chocolate chips
  • ¾ cup buttermilk
  • ½ cup infused green peanut oil
  • ½ cup unsweetened applesauce
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla

For the streusel:

  • 2 tablespoons infused green peanut oil
  • ¼ cup chopped peanuts
  • 2 tablespoons old fashioned rolled outs
  • ½ teaspoon dark brown sugar
  • 1 teaspoon cinnamon
  • 1 shake of red pepper flakes

Directions:

  1. Preheat oven to 350.
  2. Spoon flour into a dry measuring cup and level with knife.
  3. Combine flour, sugar, baking soda, cayenne pepper, cinnamon, sea salt and red pepper flakes in a large bowl, stirring with a whisk, just until combined.
  4. Add in oats and dark chocolate and stir gently to combine.
  5. Make a well in the center of the mixture.
  6. In a small bowl, add the oil to the egg, then add the applesauce, milk and vanilla to combine.
  7. Add to the flour mixture, and stir just until moist.
  8. Spoon batter into 12 muffin cups coated with cooking spray.
  9. In another small bowl, make the streusel.
  10. Combine all ingredients and stir to combine.
  11. Top each muffin with a small spoonful of streusel.
  12. Bake for 20-25 minutes or until muffins spring back when touched lightly in center.
  13. Remove muffins from pans – place on a wire rack to cool.
  14. Store at room temperature in an airtight container or plastic bag for up to a week or freeze for up to three months.

 

Peanut & Basil Pesto

Created by Caroline Bearden, MS, RDN

There’s nothing like freshly homemade pesto. Though its traditionally made with pine nuts and olive oil, I put a fresh and even more delicious spin on the Italian classic with peanuts and green peanut oil. Serve it on top of bread, pizza and pasta.

Yield: 1 cup

Servings: About 6

Serving Size: About 2.5 Tbsp

Nutrition information per serving:
Calories: 290
Calories from Fat: 270
Fat: 29g
Trans fats:  0g
Cholesterol: 0mg
Carbohydrate: 5gProtein: 5g
Fiber: <1g
Sodium: 520mg

 

 Ingredients:

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup peanuts
  • 2/3 cup green peanut oil
  • pinch of salt
  • pepper to taste
  • 1/2 cup freshly grated Pecorino cheese

Directions:

  1. Combine the basil, garlic and peanuts in a food processor and pulse until coarsely chopped.
  2. Add 1/2 cup of the oil and process until fully incorporated and smooth.
  3. Season with salt and pepper.
  4. If using immediately, add all the remaining oil and pulse until smooth.
  5. Transfer the pesto to a large serving bowl and mix in the cheese.

 

Green Peanuts & Pulses Hummus

Created by Caroline Bearden, MS, RDN

Few days go by that I’m not eating hummus in some form or fashion. Whether as part of a snack or a meal, it’s both a nourishing and tasty topping or dip that I feel good about eating. Traditionally, it’s made with chickpeas, but these days, hummus is made with all sorts of ingredients from pumpkin to black beans. Lentils are part of the pulse family and are loaded with nutrients like fiber and protein. So, I chose green lentils as co-stars with green peanut oil. Serve as a dip with pita and veggies, or spread it on your sandwich or wrap at lunch.

 Yield: About 3 cups

Servings: 24

Serving size: 2 Tablespoons

 

 

Nutrition information per serving:

Calories: 50
Calories from Fat: 25
Fat: 2.5g
Trans fats:  0g
Cholesterol: 0mg
Carbohydrate: 5g
Protein: 2g
Fiber: 1g
Sodium: 110mg

Ingredients: 

  • 3 cups low sodium chicken broth
  • 1 cup green lentils (6 oz.)
  • 1 bay leaf
  • 2-3 garlic cloves, coarsely chopped
  • juice of 1 lemon
  • ¼ teaspoon cumin
  • salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup green peanut oil, plus 2 teaspoons for drizzling
  • pinch of paprika, for sprinkling

Directions:

  1. Put the broth, lentils and bay leaf in a medium soup pot, and bring to a boil then cover and simmer over low heat until the lentils are tender, about 45 minutes.
  2. Drain the lentils, remove the bay leaf, and put them in a food processor or blender.
  3. Add the garlic, lemon juice, cumin, salt and cayenne pepper, then begin to blend while adding the peanut oil in a steady stream.
  4. Use a rubber spatula to scrape the hummus into a bowl, and fold in the parsley.
  5. Garnish the hummus with paprika and drizzle with oil.

  

Ginger Peanut Vinaigrette

Created by Caroline Bearden, MS, RDN

My mom loves putting ginger in nearly everything she makes, and that – along with the fact that ginger is delicious and healthful – is why I decided to make this recipe. It turned out to be a light, refreshing dressing with a bit of an Asian flare. And the zesty and warm flavor of ginger blends nicely with the green peanut oil’s smooth and somewhat mellow flavor.

Yield: About 1/3 cup

Servings: 2-4, depending on how lightly or heavily dressed the salad 

Serving Size: 1.5 to 2.5 Tablespoons

Nutrition information per serving:

Calories: 100
Calories from Fat: 90
Fat: 610g
Trans fats:  0g
Cholesterol: 0mg
Carbohydrate: 13g
Protein: 0g
Fiber: 1g
Sodium: 0mg

Ingredients:

 

  • 3 tablespoons green peanut oil
  • 1 tablespoon rice vinegar
  • pinch of salt
  • turn of fresh ground black pepper
  • 2 tablespoons freshly grated ginger
  • ½ teaspoon honey

 

Directions:

Mix all ingredients in a mason jar or blender.

 

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