Black Bean Noodle Stir Fry

Black Bean Noodle Stir Fry

Black bean noodles are trending in the world of health conscious eaters, and why not?  They taste amazing and they are a great way to add more beans into your diet. Betsy, always spot on with her use of nut butters in recipes has now created a delicious black bean noodle stir fry recipe. The not so secret ingredient? Her Cinnamon Peanut Butter, of course.  Betsy uses the PB to make a tantalizing peanut sauce tha takes her recipe to the next level.

Sauce Ingredients:

2 TBS Betsy’s Best Cinnamon Peanut Butter

1/4 cup Tamari or soy sauce

1 Tbsp white wine or dry sherry

1 1/2 tsp of cornstarch or arrowroot

1 tsp sugar

1 Tbsp honey

1/2 tsp sesame oil

1/4 tsp sea salt

Black Bean Noodle Ingredients:

4 cups water

2 whole blocks of Lotus Foods Forbidden Black Rice Ramen Noodles

2 cups shredded green cabbage (4 oz)

1 1/2 cup shredded carrots (3 oz)

1/4 tsp salt

1 close garlic, minced

1/4 c cilantro, chopped

8 oz shrimp, cooked and chopped

1 Tbsp sesame oil

Step By Step Black Bean Noodle Stir-Fry Recipe Directions:

Step 1Bring a large pot of water to a boil. Meanwhile, place the soy sauce, wine or sherry, oil, cornstarch, sugar, honey Betsy’s Best Gourmet Peanut Butter and 1/4 teaspoon salt in a small bowl and whisk until the cornstarch is dissolved. Transfer 2 tablespoons of the sauce to a medium bowl and set the rest of the sauce aside.

Step 2: Cut shrimp into small pieces. Place the shrimp in the medium bowl and toss to coat with the 2 Tbsp of sauce; set the marinated shrimp and the remaining sauce aside.

Step 3: Add the noodles to the 4 c boiling water and cook according to package directions. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high until shimmering. Add the cabbage, carrot, and garlic, season with 1/4 tsp salt, and cook until starting to brown, 3 to 4 minutes. Transfer to a plate; set aside.

Step 4: When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the shrimp.

Step 5: Spray a large skillet with non-stick cooking spray and add the shrimp to skilled and spread into a single layer. Sear undisturbed until the shrimp is golden-brown on each side, 1 1/2 to 2 minutes. Stir-fry until just cooked through, about 1 minute more.

Step 6: Add the noodles and reserved vegetables to the shrimp. Cook, tossing with tongs, until heated through, about 2 minutes. Whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Toss until the sauce evenly coats the noodles and vegetables. Garnish with the cilantro if desired and serve.

Step 7: Enjoy your black bean noodle stir fry!

Grab your wok and get ready to roll! Betsy’s black bean noodle stir fry recipe will have you excited to be eating healthy versions of some Asian classics. Trust Betsy! It will be #LoveAtFirstTaste!

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How To Make Peanut Butter Sauce For Ice Cream

How To Make Peanut Butter Sauce For Ice Cream

Learning how to make peanut butter sauce for ice cream is super easy and a great idea.  Big brands are loaded with preservatives, artificial flavoring and way to much sugar. This PB drizzle takes any scoop of ice cream to the next level.  It drizzles and cools into a crisp for a crunchy topping that resembles a Dairy Queen dipped cone.  It is DELISH and only has 3g of all-natural, non-GMO sugar!!! No corn syrup here!

So, if you’re a peanut butter lover trying to beat the summer heat and looking for something unique, Betsy’s super simple and healthy peanut butter sauce is for you!

Betsy’s Best Homemade Peanut Butter Sauce

Ingredients:

2 T Betsy’s Best Gourmet Peanut Butter with Cinnamon

2 T Coconut Oil

Here are the directions for how to make peanut butter sauce for ice cream:

In a pot heat the Betsy’s Best and coconut oil until oil melts and you can easily incorporate the butter and oil together.  Remove and allow to cool to room temp.  Or place both in a microwave safe bowl and cook 30 seconds.  Stir and if still lumpy cook another 10-15 seconds until the two blend together.  Allow to cool at room temp.  If you have leftover topping place in the fridge and reheat the same way as instructed above.

Please let us know if you loved Betsy’s peanut butter ice cream sauce?  What ice cream did you top it with?  Was it #LoveAtFirstTaste?

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Sizzlin’ Peanut Butter Soy Sauce Stir Fry

Sizzlin’ Peanut Butter Soy Sauce Stir Fry

With our peanut butter soy sauce recipe you can give your traditional stir-fry the boot. Try this unique blend of Betsy’s Best Cinnamon PB with veggies and shrimp. Betsy’s dish is sure to be a hit with the unique flavors and beautiful presentation. We are pretty confident it will be #LoveAtFirstTaste!

Recipe Ingredients:

1/4 Cup Betsy’s Best Cinnamon Peanut Butter

1 lb. shrimp, peeled

1 Tbsp fresh ginger, peeled and minced

½ Tbsp fresh garlic, chopped

1/8 cup rice vinegar

1 Tbsp low-sodium soy sauce (or coconut aminos)

1 Tbsp raw sugar

½ tsp red Thai curry paste

1½ Tbsp low-sodium chicken broth (or vegetable broth)

Freshly ground black pepper, to taste

1 Tbsp peanut oil (or coconut oil)

½ cup unsweetened lite coconut milk

2 cups shredded red cabbage

1 cup shredded carrots

2 Tbsp cilantro, finely chopped

½ bunch of cilantro, chopped for garnish (optional)

Step By Step Peanut Butter Soy Sauce Stir-Fry Recipe Directions:

Step 1Finely mince ginger and garlic. In a food processor or immersion blender canister, combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste, broth and pepper.

Step 2: Add oil to skillet and cook shrimp until pink. Remove and cover with foil to keep warm.

Step 3: Reduce heat to low and add coconut milk. Stir in peanut/curry/ginger mixture and heat through, about 2-3 minutes.

Step 4: Wrap it up in a tortilla or serve this delicious stir-fry recipe on a dish. This recipe can also be made with fish or chicken for a different twist!

Step 5: Enjoy your peanut butter soy sauce stir-fry!

Nut butters can be so versatile.  We hope you love trying our recipe for peanut butter soy sauce with shrimp stir-fry.  Hopefully it will open a whole new way that you use nut butters in your kitchen !

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Carrot Noodles with Peanut Sauce

Carrot Noodles with Peanut Sauce

Kick it up a notch with these crunchy and delicious gluten-free carrot noodles. Betsy’s Asian inspired peanut sauce features her cinnamon peanut butter.  So, if you are looking to cut the carbs without cutting the flavor this recipe is for you.  Trust Betsy! You will #TasteTheDifference!

Recipe Ingredients:

1

For peanut sauce:

1 Tbsp. Nama Shoyu or gluten-free tamari

1⁄2 Cup Betsy’s Best Cinnamon Peanut Butter

3⁄4 cup coconut flesh from young Thai coconut

1⁄4 cup coconut water from young Thai coconut

2 Tbsp. organic maple syrup

1 Tsp. fresh grated ginger

1 Tbsp. sesame oil

1 lime, juiced

2 cloves garlic, diced

1 Tsp. chili flakes

Pinch of Himalayan Salt

For noodles:

4 large carrots finely sliced – or use a spiralizer

1 cup snow pea pods, chopped

3 scallions, sliced

Step By Step Recipe Directions:

Step 1Place coconut flesh and coconut water in high-speed blender and blend until smooth.

Step 2: Add Betsy’s Best Cinnamon Peanut Butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice.

Step 3: Blend until smooth.

Step 4: Add garlic, chili flakes and Himalayan salt.

Step 5: Pulse briefly to blend.

Step 6: Pour peanut sauce over carrot noodle mixture and mix well.

Step 7: Enjoy!

Did you know? Betsy personally makes and serves each recipe that appears on these pages. As a registered Dietitian and personal trainer she loves these carrot noodles.  They increase her families veggie intake, while keeping the carbs low.  With the amazing peanut sauce the flavor is to die for. 

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Thai Lettuce Cups with Almond Butter Dipping Sauce

Thai Lettuce Cups with Almond Butter Dipping Sauce

A fun appetizer where you eat the wrapper, these Thai lettuce cups are always a hit at a party! The Betsy’s Best gives it a sweet kick to the savory flavor and all of the spices harmonize together nicely.

Ingredients:

3 T Betsy’s Best Cinnamon Almond Butter

1½ cup walnuts, chopped

½ cup shredded carrot

½ cup shredded red cabbage

½ cup celery, chopped

1 garlic clove, minced

1 tsp fresh ginger root, minced

¼ cup green onion, chopped

2 Tbsp hoisin sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1/8 cup chopped cilantro

12 bib lettuce leaves

Step By Step Recipe Directions:

Step 1In a food processor, coarsely chop walnuts.

Step 2: Transfer to large bowl.

Step 3: Add carrots, cabbage, celery, garlic, ginger and onion to bowl and toss to combine.

Step 4: Pulse liquid ingredients and Betsy’s Best in a food processor or blender until smooth.

Step 5: Pour liquid over the nut mixture and stir thoroughly to incorporate.

Step 6: Top with cilantro.

Step 7: Spoon a scoop of the mix in the center of each lettuce leaf.

Step 5: Enjoy your Thai lettuce cups dipped in Betsy’s almond butter sauce!

We hope you loved your Thai lettuce cups. Betsy loves the almond butter dipping sauce so much that she will often pour it on a salad or just eat it with a spoon!

 

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