The Electric Kitchen: Explore versatility of peanut butter

Peanut butter goes beyond PB&J sandwiches. It can be a staple ingredient in many sweet and savory recipes. Eating peanut butter in moderation provides potassium and protein, and could contribute to lowering the risk of high blood pressure, stroke and heart disease. Find the healthiest peanut butter on the grocery shelf: Read labels for the least amount of added sugar and salt. Or make your own and use it in these recipes.

HOMEMADE PEANUT BUTTER

By Hawaiian Electric Co.

• 2 cups roasted peanuts
• 1/2 teaspoon kosher salt, plus more as needed
• 1 to 2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
• 1 to 2 tablespoons honey or other sweetener (option- al, for sweeter peanut butter)

Place peanuts in food processor, and process 1 minute.

Use spatula to loosen mixture from sides if it’s sticking, then process until completely smooth, about 2 to 3 more minutes.

Add salt, then oil and honey 1 tablespoon at a time, if using. Process 1 minute. Transfer to airtight container and refrigerate. Peanut butter should keep 3 to 4 weeks. Stir before using. Makes 1-1/2 cups.

Approximate nutritional information, per 2-tablespoon serving (includes optional oil and honey): 170 calories, 14 g fat, 2.5 g saturated fat, no cholesterol, 100 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g sugar, 6 g protein.

PEANUT BUTTER CHEESECAKE

By Hawaiian Electric Co.

• >> Crust:
• 1-1/4 cups graham cracker crumbs
• 1/4 cup Oreo cookie crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• >> Filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 cup EACH sugar and sour cream
• 1-1/2 teaspoons vanilla extract
• 3 large eggs, room temperature, lightly beaten
• 1 cup hot fudge topping, divided

Heat oven to 350 degrees. In large bowl, combine cracker and cookie crumbs, sugar and butter. Press onto bottom and 1 inch up sides of greased 9-inch springform pan. Place pan on baking sheet. Bake 7 to 9 minutes or until set. Cool on wire rack.

In microwave-safe bowl, heat peanut butter on high 30 seconds or until softened. Spread over crust to within 1 inch of edges.

In large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low just until combined. Pour 1 cup of filling into bowl; set aside. Pour remaining filling over peanut butter layer.

In microwave, heat 1/4 cup fudge on high 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet. Bake 55 to 65 minutes or until center is almost set.

Cool on wire rack 10 minutes. Carefully run a knife along edge of pan to loosen; cool 1 hour.

Microwave remaining fudge 30 seconds or until warmed; spread over cheesecake. Refrigerate overnight. Serves 14.

Approximate nutritional information, per serving: 540 calories, 37 g fat, 19 g saturated fat, 110 mg cholesterol, 400 mg sodium, 45 g carbohydrate, 1 g fiber, 35 g sugar, 10 g protein.

THAI PEANUT CHICKEN AND NOODLES

By Hawaiian Electric Co.

• 1 (6.75-ounce) package thin rice noodles
• 2 tablespoons peanut oil, divided
• 1 pound chicken tenderloin, cut into 3/4-inch pieces
• 1 medium onion, chopped
• Cucumber slices and chopped peanuts (optional)
• >> Sauce:
• 1/2 cup water
• 1/4 cup shoyu
• 2 tablespoons EACH rice vinegar and creamy peanut butter
• 3 garlic cloves, minced
• 1 to 2 teaspoons Sriracha chili sauce
• 1 teaspoon EACH sesame oil and molasses

>> To make sauce: In large bowl, whisk together all ingredients. Set aside.

Cook rice noodles according to package directions. Drain; rinse with cold water and drain well.

In large skillet, heat 1 tablespoon peanut oil over medium- high; saute chicken until no longer pink, 5 to 7 minutes. Remove from pan and set aside.

In same pan, saute onion in remaining peanut oil over medium- high until tender, 2 to 3 minutes. Add sauce; cook and stir over medium until slightly thickened. Add noodles and chicken; heat through, tossing to combine.

Plate, then top with cucumber and chopped peanuts, if using. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 440 calories, 14 g fat, 2 g saturated fat, 65 mg cholesterol, 1,100 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g sugar, 30 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.