Even though I've completed my 50-new-meals challenge, I'm still trying new recipes occasionally, mainly because of the CSA sending me veggies that I have to figure out how to use.
Tonight I did gemelli (pasta) with a red pepper romesco sauce. I used an online recipe, kind of fudged around with it based on what I had in the house (carmen peppers instead of red bell peppers; slivered almonds instead of hazelnuts), and it turned out really good. I was going to mix broccoli, spinach and chard into it but NT thought that would be weird so I just did a simple side dish of those three veggies, chopped up and steamed/sauteed, with olive oil, salt and pepper. That went over really well; even the kids ate their entire portions of pasta and veggies.
I should note the recipe here because I changed it and wouldn't remember what I did next time.
2 red bell peppers, broiled/roasted and peeled
1/2 cup toasted almonds
1/4-1/2 tsp red pepper flakes
1 cup fresh bread crumbs
1 small garlic clove
1/4 tsp cumin
1 tbsp red wine vinegar
1/2 tsp salt
2-3 tbsp olive oil
3+ tbsp water (more if needed)
Put all ingredients in food processor and process until smooth, and mix with 1 lb cooked pasta.
Another new recipe
October 12th, 2017 at 02:45 am
October 12th, 2017 at 02:48 am 1507772920
October 12th, 2017 at 03:10 am 1507774248
For the slivered almonds I just toasted them in a dry skillet over medium heat, tossing occasionally.
For the breadcrumbs I used the heels of some bread chopped into chunks. The processor did the rest.
October 12th, 2017 at 03:44 am 1507776252
October 12th, 2017 at 03:56 am 1507776970
I haven't tried holding them over an open flame, but now I've done eggplant twice that way, maybe I'm brave enough to try it with a red pepper!
October 12th, 2017 at 08:12 pm 1507835530