When a recipe has a few ingredients, it’s important for each one to serve a key purpose:
complimenting or highlighting the others. Juicy tomatoes blistering in the heat of olive oil and bursting to create a light sauce. Spinach wilting to add a hint of earthiness, enhanced by Italian seasoning. Goat cheese melting to add richness and creaminess, and a hint of background spice to cut the richness. And whole wheat fettuccine to tie it all together.
I don’t know about you, but the way I pick out most fruit is by look and smell. If it smells like a pineapple, it’s probably ripe. If the strawberries and bright red and smell sweet, they’re probably great! This week I learned that looks and smells can be deceiving. But you know what they say… when life hands you underwhelming strawberries and you have a lemon in the fridge… make strawberry shortcake cookies!
What is it about peanut butter that makes it so delicious? It’s creamy. It’s rich. It’s comforting. And there’s nothing quite like the original. These days there are a lot of lightened up versions as well as alternatives for peanut butter, but none of them will ever be as good on a sandwich with strawberry jelly. That being said, it can be possible to get a nice rich, indulgent flavor out of the other versions… but you have to know how to use them. Today’s lesson involves PB2, a powdered peanut butter with 45 calories per 2 TB serving.