YOU ARE HERE: Central Kentucky Home→Collections

Food on the Table: Peanuts are vital in American economy

March 11, 2012|By CHEF HEATHER HUNSAKER | For Food on the Table

Often associated with baseball games, circus elephants, and a popular school lunch consisting of peanut butter and jelly sandwiches; peanuts play a vital role in American culture and its economy.

Peanuts, also known as earthnuts, goobers, goober peas, and jack nuts; are grown in many Southern states. While ‘nut’ is in their name, peanuts are actually legumes. Peanuts, similar to beans and peas, are seeds gown in enclosed in pods. Peanuts are usually planted in April or May and actually start out as an above ground flower that, due to its heavy weight, bends towards the ground. This flower eventually burrows underground, which is where the peanut pod grows and matures.

When purchasing peanuts in the shell, they should feel heavy and be free from dark spots and damage. Fresh peanuts should not smell rancid or musty and should not rattle around in the shell, a sign the kernels have dried out. Peanuts in their shell should be stored in a cool, dry place and will keep for approximately nine months. However, due to their high oil content and sensitivity to heat and humidity, shelled peanuts should be kept in a tightly sealed container in the freezer or refrigerator.

There are four common varieties of peanuts. Virginia peanuts are sometimes called ‘cocktail nuts’ and are larger in size. Their large size makes them ideal for processing and in shell roasting. Runner peanuts are a medium sized peanut with strong flavor; best for making peanut butter. Spanish peanuts have small kernels, a reddish-brown skin and are common in peanut candies and snacks. They also have high oil content, making them best for peanut oil. Valencia peanuts are a sweet peanut covered by a bright red skin and are usually found roasted or boiled.

Often given a bad rap for their high fat content, peanuts are actually packed full of heart healthy monounsaturated fats. Peanuts are also a phenomenal source of protein and have high levels of fiber, anti-oxidants, and potassium.

To honor and celebrate this humble legume during March’s National Peanut month, make this crunchy baked Peanut Crusted Chicken for dinner tonight!

Peanut Crusted Chicken

Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4

1/3 cup all-purpose flour

1 tablespoon seasoned salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon herbs de Provence

1/3 cup mustard

3 tablespoons honey

1 ½ cups finely chopped dry-roasted, unsalted peanuts

4 boneless, skinless chicken breast cutlets

Preheat oven to 400 degrees Fahrenheit.

In a pie pan or shallow bowl, combine flour and seasonings ; mix well. In a second pie pan, stir together mustard and honey. Place chopped peanuts in a third pie pan. Dip each chicken breast in flour mixture, then honey-mustard mixture, and finally in peanuts to coat. Place prepared chicken in a 9×13 inch pan. Cook chicken in preheated oven for 25-30 minutes or until cooked through.

Chef Heather Hunsaker attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was nine years old in her mother’s kitchen. She is an avid crockpotter and knows how to get food on the table in a pinch. She currently serves as a writer and recipe developer for meal planning site www.foodonthetable.com.

|

|

|