the (lunch) box
The Costco Connection
Look for Kirkland Signature™ Organic Peanut
Butter and Kirkland Signature Creamy Peanut
Butter in your local warehouse.
Peanut Butter Marinated
4 chicken thighs
1 cup peanut butter
¼ cup brown sugar
4 garlic cloves, minced
Zest and juice of 1 lime
½ teaspoon crushed red pepper flakes,
or to taste
¼ teaspoon pepper
¼ cup soy sauce
½ cup water
Pat thighs dry with a paper towel and score
3 times with a sharp knife or puncture 3 times
with a fork. (This ensures that the flavor penetrates deeper into the meat.) Place thighs in a
plastic bag and set aside.
Spicy Peanut Butter Dip
¼ cup peanut butter
2 tablespoons brown rice vinegar
½ teaspoon Asian-style chili-garlic
sauce, or to taste for desired
1½ teaspoons grated fresh ginger
2 tablespoons hot water
Whisk everything together until smooth.
Serve with vegetable sticks, cooked
chicken, pork or beef, or small slices of
bread or crackers. Also delicious over
pasta or rice. Makes ½ cup.
By Kathie N. Lapcevic
WHILE ITS ORIGINS have been traced to
the Incans and Aztecs, peanut butter has
become a U.S. lunchbox staple since it was first
mass-produced in the late 1890s. Aside from
being a favorite sandwich ingredient, peanut
butter has a rich and creamy flavor that is legendary when used in cookies, cupcakes and
However, in cuisines across the world, peanut butter is often included in a wide variety of
savory dishes. Furthermore, it is loaded with
protein, healthy fats and vitamins. The Journal
of the American Medical Association even
found that regular consumption of peanut butter has been shown to lower the risk of Type 2
diabetes in women.
While the question “crunchy or creamy?”
is often dividing, cooks will delight to know
that both types can be used interchangeably in
savory recipes, depending on the desired texture. Crunchy peanut butter in a soup, for
instance, will give it added substance, whereas
creamy peanut butter will keep a dip smooth.
Give these savory options a try. C
Kathie N. Lapcevic is a writer and teacher
specializing in gardens, food and recipe creation.
She chronicles her adventures in northwest
In a bowl, whisk together the remaining ingredients until smooth. Pour into the bag with the
thighs and seal the bag. Massage the marinade
into the meat. Refrigerate for a minimum of 30
minutes, or up to 24 hours.
When ready to cook, preheat oven to 350 F.
Line a baking sheet with parchment paper.
Remove the thighs from the bag and place on
the parchment paper. Bake 30 minutes for
skinless, boneless thighs or 40 minutes for
bone-in thighs, or until meat thermometer
reads 165 F. Makes 4 servings.
All recipes courtesy Kathie N. Lapcevic.
Thai-Inspired Carrot Soup
1 tablespoon butter
1 cup peeled and diced carrots
1/3 cup diced celery
1/3 cup diced onion
¼ cup diced red bell pepper
2 garlic cloves, minced
1 tablespoon chopped lemon grass
1 jalapeño, diced
3 tablespoons flour
1½ cups chicken broth
1½ cups canned coconut milk
½ cup creamy peanut butter
Salt and pepper, to taste
Chopped, dry-roasted peanuts for
Chopped cilantro for garnish (optional)
In a soup pot, melt the butter over medium-high heat. Add the carrots, celery, onion, red
bell pepper and garlic. Cook until the onion
becomes translucent, about 5 minutes.
Add the lemon grass and jalapeño, and cook
1 minute. Add the flour and stir constantly for
1 minute. Slowly pour in the chicken broth
and coconut milk, stirring to avoid lumps.
Reduce heat to medium and cook until the
vegetables are tender, about 10 minutes. Stir
in the peanut butter until smooth. Purée in a
blender. Return to pot and heat through, adding salt and pepper if necessary. Divide into
4 bowls and garnish as desired.
Makes 4 servings.
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