FOR IMMEDIATE RELEASE
FRIDAY, OCT. 16, 2009

CONTACT:

Lisa Prince, cooking contest coordinator N.C. State Fair (919) 906-0067

 

 

Youngsville woman wins N.C. Peanut Growers Association cooking contest

RALEIGH – Amanda Boury’s Crispy Thai Chik’n Wraps with Peanut Sauce took top honors in the N.C. Peanut Growers Association’s Pea-nutty Vegetarian Recipe Contest. Boury, of Youngsville, received $200 for her winning entry.

Vivian Ariail of Chapel Hill placed second with her Spicy Peanut Slaw recipe, Michelle Winkler of Chapel Hill took third place for a North Carolina Peanut Soup, and Allison Dianis of Durham earned an honorable mention for her Peanut Butter Banana Bread.

Recipes were judged based on taste and flavor, creativity and family appeal and ease of preparation.

Following is the winning recipe:

Crispy Thai Chik’n Wraps with Peanut Sauce

Peanut Sauce:

• 1 jar of Thai peanut sauce
• ¼ cup smooth peanut butter

• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 package frozen vegetarian Morningstar Farms Meal Starters Chik’n Strips
• 1 cup snow peas
• 1 cup bean sprouts
• Rice spring roll wraps
• ½ cup chopped dry roasted peanuts
• ½ cup chopped cilantro
• ½ cup chopped watercress
• 1 cup shredded carrots

In a medium sauce pan, heat peanut sauce while stirring in peanut butter, then pour mixture into a serving bowl. Use the same sauce pan and add oil, garlic, ginger, Chik’n Strips, peas and sprouts, then cook until heated through. Prepare rice spring roll wraps according to package instructions. Place Chik’n Strips and vegetables in the center of the wraps. Top with a small amount of peanuts, cilantro, watercress and carrots, then roll up wraps and serve with peanut sauce.

1,2-nja-

---

Second Place: Spicy Peanut Slaw
Vivian Ariail, Chapel Hill

• ½ cup peanuts, chopped
• ½ large head green cabbage
• ½ cup chopped red onion
• ¾ cup chopped cilantro
• 2 Tbsp. seasoned rice vinegar
• 2 tsp. sesame oil
• 3 tsp. soy sauce
• ½ tsp. Siracha sauce (or other hot sauce)
• 1/8 cup peanut oil

Cut cabbage into thin slices.  Add chopped peanuts, red onion and cilantro.  Whisk all remaining ingredients in separate bowl.  Gently combine cabbage mixture with we ingredients.  Salt and pepper to taste.  Serves 4-6.

---

Third Place: North Carolina Peanut Soup
Michele Winkler, Chapel Hill

• 1 ounce fresh ginger root
• 2 cloves garlic
• 1 tsp. crushed chili peppers
• 1 ¼ cups dry roasted unsalted peanuts
• 28 ounce diced tomatoes canned
• 2 large tomatoes diced
• 1 medium white onion finely chopped
• 1 ½ cups vegetable stock
• 3 cups water
• ½ lb. shredded carrots
• 1 bag radishes sliced
• 2 cups diced yellow apples

• ¼ cup melted butter
• ¼ cup flour

Blend with a food processor or blender: ginger, garlic, chili peppers and peanuts and put in a stock pot.  Do the same for the can of tomatoes and add to the stock pot.  Add the fresh dices tomatoes, onion, vegetable stock, water, carrots, radishes and apples.  Stir and cook on medium heat until boiling.  Then turn burner down and simmer until fruits and vegetables are tender.

The butter and flour may be mixed together to make and paste and thicken the consistency if desired or you can add water to thin the soup.  Serves 6-8.

---

Honorable Mention: Peanut Butter Banana Bread
Allison Dianis, Durham

• 1 ¾ cup all-purpose flour
• 2/3 cup sugar
• 1 tsp. double-acting baking powder
• ½ tsp. salt
• ¼ tsp. baking soda
• ½ cup peanut butter
• 1 cup mashed bananas (about 3 very ripe medium bananas)
• 2 eggs

Topping Ingredients:

• 1/8-cup peanut butter
• 1 ½ Tablespoon confectioners sugar

Preheat oven to 350 degrees.  Grease and flour a 9 X 5 inch loaf pan.  In a large bowl, with a whisk or a fork, mix first 5 ingredients.  With a pastry blender, or 2 knives used in a scissor fashion, cut in peanut butter until mixture resembles coarse crumbs.  With a fork, stir in bananas and eggs until just blended.  Spread batter evenly in pan.

Bake 1 hour or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes. 

In small bowl, cream together topping ingredients. Microwave 15 seconds to soften topping. Spread the topping over the bread.  Makes 1 loaf, 10 servings.  Enjoy!