SIDES: Warm, Spicy, Low-fat Spinach Dip

I love warm spinach dips, but they're typically very fattening.  The problem is most dips use heavy cheese or sour cream, which really up the ante on the fat-factor.  I made this dip for a family Super Bowl party and it was a hit.

Serving Size: 10-12

Ingredients:

• 1 package frozen, chopped spinach (typically 14-16 oz)
• 1-2 cloves garlic, chopped finely
• 1 tsp garlic powder
• 1 tsp cayenne or red chili powder
• 1 tsp pepper
• 1/4 tsp salt
• 4 oz low or non-fat cream cheese (1/2 a small tub)
• 1 cup non-fat yogurt 
• 1/2 cup shredded low or non-fat cheddar cheese 

Instructions

• Heat garlic and spinach in a medium deep pan over medium heat
• Let water cook out of cpinach
• Add in all spices and stir thoroughly
• Add in yogurt - cook until the yogurt's water content dries out a bit (3-5 minutes)
• Add in cream cheese and stir throughly
• Let mixture heat for another 3-4 minutes
• Add in shredded cheese and stir thoroughly as the cheese melts
• Let cool 
• Enjoy with pita chips or wheat thins!

Awesome "Artisan" chocolates from Fannie May

 
(see full image)

BREAKFAST: Low Carb Hybrid Potato Latke/Pancake

I wanted to create a relatively healthy version of a latke and potato pancake: thinner, fewer potatoes, not as much flour, and a whole lot less oil.  Given that I have never made a latke, trying to create a hybrid version of one was maybe a bit aggressive; lucky for me the recipe below worked like a charm.

Servings: 2

Ingredients:

• 3-4 fingerling potatoes, chopped into narrow strips
• 1/2 onion, chopped thinly (chop in a way where you utilize the strips you already get from an onion)
• 1 tsp black pepper
• 1/4 tsp salt
• 2 eggs
• 1/2-3/4 cup whole wheat flour (try the whole wheat white flour at Trader Joe's)

Instructions:

• Beat eggs, add in pepper and salt
• Mix onions and potatoes in a medium sized bowl, add in egg mixture and mix
• Add in flour to the onion and potato mixture - start with a 1/4 cup at a time - mix
• Heat 1 tbsp of oil on a stainless steel skillet
• Spoon in 3/4 tbsp of the mixture (more depending on how large your want your latke/craque)
• Immediately flatten on pan
• Let each side cook for about 2 - 2.5 minutes on medium heat
• Serve and enjoy! Don't forget to top with your favorite sauces or creams (my favorite is Cholula, but sour cream seems to be popular as well)

DESSERT: Jazzy Chocolate-Chip Cardamom Gingerbread Man Cookes

I added a fresh twist to my classic gingerbread man cookies recipe by using chocolate chunks, nutmeg, ginger paste, chopped whole cardamom and cloves.

• I replaced the all-spice in my previous recipe with 1/2 tsp of nutmeg powder and a single chopped cardamom
• Ginger powder was replaced by 1/2 tsp of ginger paste - you can also finely chop ginger and run it through a garlic press
• Instead of clove powder, I finely chopped approximately 4-6 cloves
• Finally, a whole dark chocolate bar was chopped into small pieces and added into the batter

Bake at 350 for 10-12 minutes and enjoy - bake longer if you prefer crispy cookies.

Pizza as a Vegetable

“We are not saying pizza is a vegetable,” said Corey Henry, the spokesman for the American Frozen Food Institute, which supports the bill. “What we are saying is if you serve a slice of pizza with 2 tablespoons of vegetable paste, it can be an important way to deliver a number of vegetables that children will actually consume.”

Source: ABC News, http://abcnews.go.com/blogs/politics/2011/11/veggie-politics-how-budget-cuts-can-make-pizza-a-vegetable/

DESSERT/CRAFT: Bakri Eid Diorama

DESSERT: Dark Chocolate Glazed, Toffuti, and Brown Sugar Cake Pops

Servings: 20-24 Cake Pops

Ingredients:

• Cake mix
• 12 oz of Toffuti cream cheese (or your favorite low-fat cream cheese) - this is approximately a tub and a half of cream cheese
• 1 cup of brown sugar (or confectioners sugar if your not counting calories)
• 8 oz of semi-sweet or dark chocolate (try baking chocolate, such as the Ghirardelli baking bar)
• Lollipop sticks
• Large Styrofoam square (or multiple pieces)
• Large cookie sheet with wax paper

Instructions:

• Bake the cake (using the mix), let the cake cool and refrigerate for at least 2-3 hours
• Use a mixer to blend the cream cheese and sugar.  Refrigerate for at least 2-3 hours
• Crumble the cake and mix in the cream cheese mix
• You should be able to make a ball shape with the mixture - if not, add in more cream cheese
• Stick the balls of cake mixture on a cookie sheet, stick in the lollipop sticks
• Let cake balls chill - if you plan to make them right away, stick them in the freezer for an hour or so
• Heat the chocolate in a double boiler setup - try high heat first, and reduce to low-medium heat within 7-10 minutes (TIP: You can also use this technique for chocolate dipped strawberries - see the picture to the right)
• Quickly dip and swirl the cake balls in the mixture - swirl away any excess chocolate, and stick in the styrofoam to dry (and drip)
• Be sure to decorate with sprinkles, eyes, etc. while the cake balls are still wet
• For other extensive decorations, let the cake balls dry first and then decorate with frosting or fondant
• Enjoy!
• If you are presenting these as a gift, consider covering them with treat wrappers (Walmart and Target carry them - try the Wilton brand) and using a ribbon to tie them

DINNER: Presto Pesto Sauce

Pesto is one of those food items (like cupcakes and macaroons) that has been the subject of overkill over the last few years; nevertheless, I love this played out ingredient every time I have it.  I finally had to make it for myself, and have to say it was super easy to make.

Serving Size: 1 Pasta Dish

Ingredients:

• 1 whole garlic bulb, pressed
• 2-3 cups of fresh basil leaves (stems removed)
• 1/3 cup of walnuts or pine nuts
• 1/4 - 1/3 cup of olive oil
• 1/4 tsp black pepper
• Dash of sea salt
• Note: no parmesan cheese is used - see the recommended preparation below

Instructions:

• Grind nuts, garlic, and 1/2 of the oil in the food processor
• Mix in basil leaves and continue to grind in the processor
• Add in pepper and salt and pulse in food processor until the sauce is smooth
• Recommended Preparation:
• Heat pesto sauce and add in 1/4 tbsp of cayenne pepper and an additional 1/4 tbsp of black pepper
• Add in 16 ounces of non-fat sour cream (try the Trader Joe's version)
• Add in cooked spiral pasta (3/4 to a full standard package depending on how much you would like the pesto sauce to stand out)
• Consider adding seasoned cooked chicken cubes to the pasta

BREAKFAST/DESSERT: Awesome, amazing, easy-to-make, low-fat crepes

I had an unnatural fear of making crepes; I couldn't possibly figure out how to make the thin, chic-er, and tastier version of the pancake - it turns out I was very wrong.  This recipe is easy, healthy, and can be turned into a savory crepe by simply omitting the vanilla and sugar.

 Serving Size: 4 crepes

Ingredients:

• 1/2 cup white whole wheat flour (try the Trader Joe's version - or just use whole wheat flour)
• 1/2 cup milk
• 1 egg, beaten
• 1 tbsp vanilla
• 1-2 tsp brown sugar
• 1/4 tsp baking soda
• dash of salt 

Instructions

• Mix wet ingredients and dry ingredients seperately
• Mix wet and dry ingredients together 
• Heat medium sized pan on medium heat
• Lightly grease pan (I prefer cooking spray)
• Pour 1/4 of batter into pan
• Swirl batter around quickly to ensure that the crepe batter is spread out as thinly as possible
• Wait approximately one-two minutes, or until you can visually see that the batter is not soft
• Use a flat spatula to carefully lift the crepe from all sides - flip and let the other side cook for 30-60 seconds
• Enjoy!
• My favorite toppings include a thin layer of cream cheese spread on 1/2 of the inside of the crepe and chopped strawberries and syrup on top of the folded crepe

DESSERT: Amazing, easy, dark-chocolate, agave-sweetened mousse

I've attempted a chocolate mousse before , but this is a better alternative for those of us who don't have the time or patience to monitor buttermilk on the stove. 

Servings: 4-5

Ingredients:

• 1 cup of skim milk
• 8 ounces of dark chocolate (try the bittersweet pound plus Trader Joe's bar)
• 3 tablespoons of agave
• Pinch of salt
• 3 large eggs, seperated
• 3 tablespoons of vanilla (or coffee)

Instructions:

• Melt the chocolate in a medium sized bowl - I recommend a double boiler setup (place the chocolate in a bowl in a pan full of water over medium heat)
• Beat the egg yolks and mix in the salt and the vanilla
• Vigorously whisk the egg whites until soft peaks form
  
• Wait until the chocolate visibly starts to melt - pour the milk into the chocolate - whisk vigorously 
• Pour the agave into the chocolate and whisk
  
• Mix in egg yolks one at a time into the melted chocolate concoction - whisk
  
• Take the chocolate bowl off of the stove
  
• Mix in the egg whites slowly - whisk
• Set the mixture aside to cool
• After about 5-10 minutes, place the bowl into the fridge for 30-45 minutes
• Garnish with strawberries, whipped cream, or a sprig of mint
  
• Serve and enjoy!

Cheater's Guide to Ramadan

I know it's already more than half way through Ramadan 2011, but thought I would share some of my quick tips and trips to make sure you stay healthy and nourished the whole way through.  Apologies in advance, none of these tips involve changing time, visiting Alaska or Egypt, or sneaking in food:

1. Always, always wake up for sehri (pseudo-breakfast before starting the fast)
• I know a lot of people who opt to skip this essential part of fasting; I'll skip the spiritual benefits here, and stick to the tangibles...it ain't easy to fast for 15-16 hours without food or drink.  Skipping sehri just makes your fast longer and harder
2. Carb and protein load at sehri
• Eating complex carbohydrates coupled with proteins will help you to remain fuller longer, and ease your fast
• Make sure you pick the right carbs, since complex carbs take significantly longer to digest than simple ones: think steel cut oatmeal, multi-grain bread, whole-grain cereals, brown rice, or even hummous
• Eggs are always a great option for protein; if you're not a fan, try a nice greek yogurt coupled with granola and berries
3. Flax seed never hurt nobody
• While the oil format of flax is a bit harsh, try drizzling ground flax seed meal over your meal; this is just another way to keep you fuller longer
4. Reserve citrus for evening meals
• Citrus fruits tend to breakdown your food even faster and increase digestion - this is not what you want when eating sehri
5. Don't count calories
• Embrace some slightly higher calorie options, especially for sehri; again, you're trying to stay fuller longer.  For instance, sub your non-fat milk or yogurt with low-fat substitutes
6. Hydrate, hydrate, hydrate
• Don't drink all your water at once, but rather try to split up your daily water needs; try 3 glasses in the morning and another 3 in the evening (throughout dinner and before you go to sleep)
7. Avoid extra-curricular activities
• Fasting is exhausting, and fasting and working is especially tiring; try to limit activities that can wait until after Ramadan: shopping, traveling for leisure, and if it's not a must, working out
8. Fruit may be painful
• If you open your fast with fruit (besides dates) or fried foods, you may find that you're in a bit of pain upon eating
• Try opening your fast with a date, water, and some kind of carb (bread, light pasta, etc)
9. Sleep
• Do not underestimate the value of sleep during this month; do what you need to do in terms of prayer, etc, but limit other activities (TV/chatting unnecessarily on the phone, etc) so that you can get a good number of hours of sleep prior to sehri (this should make waking up significantly easier as well)

DRINKS: Condensed-Milk-Free, Agave-Sweetened, Avocado Shake (Sinh to Bo)

The first time I heard of an avocado shake; I wasn't sure what to expect.  Once I had it, I was in love.  This genius Vietnamese sweet drink, is typically made with condensed milk (which is incredibly sweet and rich), avocados, and milk.  The traditional preparation is phenomenal, but I fear, highly fattening. My alternative uses homemade evaporated non-fat milk (am I the only one who doesn't have this stuff lying around) and agave, which allows you to enjoy this great drink with alot less guilt.

Servings: 2-3

Ingredients:

• 2 ripened avocados (store tip: buy the avocados with a "mush" factor at the store - go ahead and squeeze them to make sure they're not rock hard), peeled and halfed
• Agave syrup or brown sugar
• 2 cups of non-fat milk - this is for the evaporated milk
• 1 cup non-fat milk
• 3-4 ice cubes (optional)

Instructions

• Simmer the 2 cups of non-fat milk in a small pot for 25-35 minutes - the goal is to reduce the milk's volume by about 60%
• Stir in at least 2-3 tbsp of brown sugar or agave syrup to the milk while still warm
• Pour milk in a small bowl and freeze for at least 25 minutes
• In a blender or food processor, blend avocados and milk mixture
• Add in an additional cup of milk and continue to blend
• Blend in an additional 1-2 tbsp of agave if you want a sweeter drink
• Add in ice cubes or refrigerate for an additional 20-30 minutes
• Enjoy!

HOTSPOTS: Top San Francisco and Peninsula Dessert Finds

In general, I think of myself as a healthy eater...there are some exceptions, however.  I have a huge weakness for sweets.  While I give in to my sweet tooth on a daily basis through some fairly innocuous items (e.g. Trader Joe's dark chocolate covered almonds, So Good 80 Cal Coconut  Chocolate Ice Cream bars, etc.),  every now and then, I feed the half-ton woman that lives inside of me, and when I do, here's what I enjoy:

• Kalafia Cafe, Palo Alto - the menu here is amazing all around, especially dessert; don't leave here without trying the Kalafia version of a banana split: carmalized bananas, homemade ice cream, etc, etc
• Cocolo Cafe, Palo Alto - while the food items here are average at best, the macarons are something to write home about - my favorite is the pistachio macaron
• Cocolo Cafe, San Jose - do not leave Santana Row before having a chocolate roulette - absolutely phenomenal - perfect ganache, moist cake interior, and just the right amount of cream to bind it all together 
• Patisserie Philippe, San Francisco - these guys know how to do macarons - pistachio and rose are especially amazing
• Candy Bar, San Francisco - absolutely love this place - lounge and dessert bar in one- drop by and try it all; the best part is they have games lying around...indulge in a lavender honey creme fraiche semi freddo while playing Connect 4 - perfection!
• Holy Gelato, San Francisco - move over Creamery, Holy Gelato's homemade gelatos are absolutely amazing: fresh, homemade, and come in flavors like Darth Vader Chocolate - enjoy!
• Tart to Tart, San Francisco - this is an all around great French-style bakery - I took tarts and various other desserts to a dinner party, and they were a huge hit
• G:m:me bakery, San Francisco/Peninsula  (by order only for a custom cake and they also have a stall at the Sausalito Farmer's Market) - by far the best classic chocolate cake I have ever had - I ordered custom decorated Le Chocophile Gateaux cake for my husband's birthday, and it was a huge hit - luscious, rich but not overwhelming, and just amazing
• Dessert Republic, San Mateo - late night, Hong-Kong themed Chinese bakery/restaurant; if you're a bubble tea fan, crepe fanatic, or Chinese dessert afficionado, this is the place for you; try everything 
• Sweet Breams, San Mateo - amazing little spot that serves fish shaped cream puffs (think Beard Papa, but more fun) - they have vanilla, chocolate, red bean, and usually one weekly/daily flavor - btw a "bream" refers to one of several species of freshwater fish...
• Cafe Pascucci - the next time you're at the AT&T ball park, stop by this unique and very modern cafe - they have great desserts and unique coffee drinks (some have a pistachio swirl)
• Teacake Bake Shop, Emoryville/Burlingame - go here, get a coffee and a chocolate whoopie pie - absolutely amazing
• Kara's Cupcakes - San Francisco/Palo Alto/San Jose - I know the whole cupcakes trend is over, but this place is a reminder that cupcakes should not be forgotten - any and all flavors are amazing (chocolate velvet is a little piece of chocolate heaven)...also, note that the S'mores cupcake has a gelatin-free frosting

I hope you enjoy my picks - you'll note that I didn't include any SF touristy/popular spots (e.g. Ghiradhelli, the Creamery, Miette, Bouchon, etc) - I was hoping to dive a little deeper than the usual suspects.

DINNER: Indian Style Mushroom Chicken

Indian chicken dishes don't often feature mushrooms, but I took a chance, and this recipe turned out pretty well...fungi away:

Serving Size: 4-6

Ingredients:

• 1.5 tsp cumin, whole or ground
• 1.5 tsp coriander, whole or ground
• 2 cloves
• 1 tsp cayenne pepper
• 1 tsp salt
• 2 tsp pepper
• 1 tsp red chili pepper flakes (optional)
• 1.5 tsp dried basil, or a fresh basil, chopped
• 1 onion, diced (I prefer red, but it's up to you)
• 1 pd chicken breast or thigh filets, chopped into small-medium size pieces

Instructions:

• Place onions, coriander, cumin, garlic and cloves into a pan
• Saute onions for at least 3-4 minutes on medium heat until golden brown (use at least 2 tbsp of canola oil)
• Add mushrooms and allow to cook until mushrooms decrease in volume
• Add chicken, black pepper, salt, cayenne pepper, and cover
• Add basil and chili pepper flakes after the chicken has mostly cooked through
• Serve over brown rice (and with a side of daal)
• Enjoy!

SIDE DISHES/DINNER: Easiest Indian Yellow Daal Recipe Ever

I love Indian daal, but for some reason, always thought it was very complicated to make, and based on the recipes I came across, never had the right ingredients already at home. I made this last night, and it was incredibly easy, and delicious.  I recommend serving this over brown rice (I also like it with a protein - see "Indian Style Mushroom Chicken".

Serving Size: 2

Ingredients:

• 1 cup yellow split peas, uncooked and rinsed
• 2.5 cups water 
• 1 tsp turmeric
• 1/4 tsp cayenne pepper, ground
• 1/2 tsp salt
• 1 onion (red is best), diced
• 1 1/2 tsp cumin, whole seeds or ground
• 2 cloves garlic, chopped
• 1/2 tsp pepper, ground
• 1 small tomato, diced

Instructions:

• Place the peas and water in a medium pot, and bring to a simmer
• Add the tomatoes, turmeric, cayenne pepper and salt, and cover
• In a separate pan, saute onions, cumin, chopped garlic for 5-7 minutes (until onion is browned and soft)- you can use low fat butter or a tablespoon of canola oil
• Add onions to the split peas
• Add pepper and salt
• ***If you like your daal to be more blended rather than seeing the individual split peas, let the split peas simmer longer before adding in onions - you should also use more water (maybe 3 cups)
• Enjoy!

LUNCH/DINNER: Cherry Tomatoes and Garlic Tofu

I recently rekindled my love affair with cherry tomatoes, with a little twist: I try to cook them a bit as recent research indicates that the cooked tomatoes contain more lycopenes than the raw variety. I made this tomato/tofu combo the other day, and served it over a bed of mixed greens - it was a great dinner:

Serving Size: 1-2

Ingredients:

• 1/2 container of extra firm tofu, cubed
• 1/4 pd chopped cherry tomatoes (about 1/3 small basket of cherry tomatoes)
• 2-3 cloves of fresh garlic, pressed or chopped finely
• 1/4 onion, chopped finely
• 1/4 - 1/2 tsp black pepper
• Pinch of salt
• 1/4 tsp of thyme, cayenne pepper, and coriander

Instructions:

• Coat pan with olive oil
• Saute garlic and onions for 1-2 minutes
• Reduce heat and add in tomatoes and all spices, salt, and pepper
• Toss in tofu
• Let cook for at least 3-5 minutes
• If the pan starts to dry out, feel free to add in liquid from the tofu or a bit of water - this lets you continue to cook your tofu without adding in additional oil
• Serve over bed of greens or brown rice
• Enjoy!

HOTSTUFF: Skin Fix

I recently ended up buying waxing strips from CVS (by the way, Nads is a very bad idea), because my local beauty supply store closed a few minutes before I arrived (Peninsula Beauty, please stay open later - some of us wolverines need premium products after 7).  A few days later I ended up with red, itchy, hive-like bumps all over my calves, ankles, and even feet!  This was not a good situation. I was miserable. I tried hydrocortisone creams, and there was no change; in fact, it only made the rash more angry. I finally came up with an interesting combination that started working almost immediately:

• Clean the area first with witch hazel or a 1:4 apple cider vinegar - water solution
• Mix and apply a combination of AloeLife Skin Gel and Dessert Essence Pure Australian Tea Tree Oil (both available at Whole Foods) to the area
• I recommend adding only a few drops of the tea tree oil to the aloe vera as pure tea tree oil is very potent

I would also recommend this solution post-threading or electrolysis.  Of course, you know your skin better than I do; if you have a serious situation, go to the doctor!  Good luck.

SIDES: Chicken Kabobs

I came up with these a few weeks ago as I was preparing for a dinner party; I was expecting to make grilled chicken, until I realized I thawed ground chicken instead of chicken filets.  These make a great side dish to accompany a light Mediterranean or Indian meal.

Servings: 6-8

Ingredients:

• 1 pound ground chicken breast
• 1/2 onion, finely diced
• 3/4 tsp black pepper
• 2-3 cloves garlic, minced or put through garlic press
• 1/4-1/2 tsp salt
• 1/2 tsp ground cayenne pepper
• 1 egg 

Instructions:

• Beat egg and mix in ground chicken
• Thorough blend egg and chicken together
• Mix in spices, garlic, and onions
• Once spices are well distributed, form flat oval disks out of ground chicken mixture
• Continue to form disks and place on plate
• Heat canola oil in a skillet (ensure skillet is well coated with oil)
• Pan fry several ovals at a time, ensure you turn over every few minutes - for every new batch, flip over 2-3 times every 2 minutes, and then reduce heat to low; cover pan for an additional 5 minutes
• Continue the last step until all ovals are cooked
• Enjoy!

DESSERT: 72% Cacao Guilt-Free Hot Chocolate

Empty mug every time.

I don't crave hot chocolate often, but when I do, I want it to warm me up, sweeten my palette, and soothe my soul.  I am not a big fan of most commercial hot chocolate because in addition to being fattening, it is over-the-top sweet.  This recipe is easy to follow, gives you a great dose of protein and antioxidants, and  tastes amazing - enjoy:

Serving Size: 1

Ingredients:

• 1 ounce dark chocolate - try Trader Joe's Pound Plus 72% Dark Chocolate as 1 square is perfect
• 1 mug/cup of fat-free milk (measure milk in the mug you plan to drink out of)
• 1 tsp brown sugar
• Low fat whipped cream and/or cinnamon (optional)

Instructions:

• Heat milk in a small saucepan for 2-3 minutes
• Add in chocolate and continue to heat milk
• Once chocolate begins to melt, start to whisk chocolate and milk
• Continue to heat mixture, turn off heat once hot chocolate begins to boil
• Pour, garnish, and enjoy

DINNER: Spicy Thai Tofu with Red Bell Peppers and Spinach

I love Thai food, but all too often, I find it to be overly greasy.  I also don't care for all of the fried components, which I often feel add little to taste, but far too much to calorie count.  I came across a very useful basic recipe on Epicurious, but found it to be too bland (and mushy) for my taste.  I added my own spin by adding in additional ingredients, and of course, making it fat-conscious.  I served this with Thai spicy chicken curry (recipe to come) and brown rice  - enjoy:

Serving Size: 4-6

Ingredients:

• 3-4 tbsp extra virgin olive oil or canola oil
• 2 large red bell peppers, seeded and thinly sliced
• 3 tbsps finely chopped or minced fresh ginger
• 3 large garlic cloves, pressed or finely chopped
• 1 14-to 16-ounce package extra-firm tofu, drained well, cut into small cubes (I recommend you make four to five slices from the top and side to make nice sized cubes)
• Small bunch of green onions, thinly sliced on diagonal
• 3 tbsps soy sauce
• 1-2  tbsps fish sauce (available in the asian section of any grocery store)
• 2-3 tbsps Sriracha sauce (Thai sauce that comes in a clear bottle or squeeze bottle - people typically identify it by the Rooster on the label)
• 2-3 tbsps lime juice (fresh or bottled)
• 1-2 tsp sesame oil
• 1 6-ounce bag baby spinach leaves
• 1/3 cup chopped fresh basil or 2 tbsps of prepared basil concentrate (try "Herbs in a Tube" - available in the produce section of most grocery stores)
• 1/3 cup lightly salted roasted peanuts
• 2 tbsp peanut butter
• 2 tbsp corn starch 

Instructions:

• Heat oil in wok over high heat
• Add bell peppers, ginger, and garlic; sauté on medium heat for approximately 2-3 minutes
• Mix all sauces and oils (soy, fish, sesame oil, and Sriracha)
• Add tofu, green onions, and sauce mixture to the wok  - stir well and allow to heat for 3-4 minutes
• Add in peanut butter - ensure that it melts and get spread throughout
• Add spinach in three parts,  allow about 1 minute before each addition
• Mix in basil
• Allow ingredients to cook for at least another 15-20 minutes on moderate heat
• Add in cornstarch if mixture is too liquidy (mix first with a few tbsps of cold water prior to mixing in to wok)
• Mix in cornstarch, and allow mixture to cook for another 5 minutes
• Season with salt and pepper. 
• Sprinkle peanuts over finished dish