"peanuts" news and stories

Mississippi's peanut production has sprouted so significantly over the last decade that the state's growers association last month generated $100,000 to send three truckloads of peanut butter to Haiti.

"Peanut butter is the perfect food in a situation like this," the association's executive director, Malcolm Broome, explained in a release. "Peanut butter is portable, nonperishable and a very good source of protein."

Not long ago, a few trucks could have held the state's entire peanut crop. A strict quota system kept Mississippi's farmers from planting the legume that's long been a staple of Georgia and Virginia fields. Since the quota was lifted in 2002, Mississippi's peanut acreage has surged from 2,000 to 20,000, with production increasing every year but one, when weather got in the way.

"We've had a lot of people really interested in peanuts," says Mike Howell, area agronomist for Mississippi State University's extension service.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

When we think of peanuts, we think Virginia, ballgames and a top hat-wearing, cane-holding, monocled mascot. However, peanuts are also a staple in West African cooking and used prominently in many dishes. One such typical meal is a hearty stew made with tomatoes, sweet potatoes and peanuts.

This vegetarian version of the soup relies on the saltiness and creaminess of peanut butter -- the pantry staple and venerated American spread that is an often unsung hero in meals that don't include jelly or two slices of bread.

Presenting a new (and more acceptable) way to eat peanut butter by the spoonful.

Find the Peanut Stew recipe after the jump.

Try saying this three times fast: Chocolate Mousse, Salted Caramel Ganache, Peanut and Banana Caramel Tart. As difficult as it may be to say, it looks like a breeze to eat (three times fast, of course).

Baked by Aran at Cannelle et Vanille, these diminutive beauties have almost as many complex layers as the Earth's surface. The chocolate shells are filled with a layer of banana caramel with peanuts, another layer of triple chocolate salted caramel ganache, and then crowned with a cloud of chocolate mousse.

The whole is garnished with cocoa powder, chocolate shavings and chopped peanuts. Eat. Await indescribable bliss.

[Via Canelle et Vanille]

I've always been thankful that I'm not allergic to anything. I breathe a sigh of relief every time I get to say "not that I know of" when the doctor asks if I'm allergic to anything. At the same time, I've always felt really bad for people who do suffer from food allergies. Lactose intolerance? You poor thing! What? You can't eat wheat/bread? I just don't think I could make it.

I realize that if you are one of the people who can't eat certain foods you get used to it and take it in stride. And of course, food labels are enormously useful in helping people avoid those dangerous foods. Even though there are more, manufacturers are required to list the top eight, which are responsible for 90% of allergic reactions. I'm sure all of these look familiar to any careful label reader!

1. wheat
2. soy
3. peanuts
4. tree nuts (almonds, walnuts, etc)
5, milk
6. eggs
7. fish
8. shellfish

• It already holds delicious selections of bread, cheese, and other goodies, and now the ante has been upped on New Seaway Fish in Kensington Market -- ruby tuna, butterfish, and even sushi extras.
• Wine suggestions under $20: Yellow Tail 2007 Pinot Grigio, Cono Sur 2007 Shiraz, and Nobilo Regional Collection 2006 Sauvignon Blanc.
• The risks of CSA.
• Two Toronto chefs are heading for Europe.
• Foodie heaven: a 600 foot table of food at Luminato.
• The peanut fights back!
• It sounds funky, but would you really want to take a gastronomic trip through the eras?
• Sushi breakfast on Church St.!
• BBQ dangers.
• Organic milk pays off for farmers.