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Another new recipe

October 12th, 2017 at 01:45 am

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.

5 Responses to “Another new recipe”

  1. MonkeyMama Says:

    That sounds yummy!

  2. ceejay74 Says:

    It was good! I should note that I roasted the red peppers for about 30 minutes at 450 by halving them, removing their stems and seeds, and placing them cut side down on a foil lined baking sheet. They stuck a little (had to pry off with a spatula) and peeling the skin was a bit fiddly, but I appreciated not having to pull the seeds out when they were all collapsed and slimy. Smile

    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.

  3. CB in the City Says:

    I always wondered how you roast peppers! I've heard of people holding them over an open flame....

  4. ceejay74 Says:

    CB I've always roasted them whole in the oven, turning occasionally, till the skin was starting to blacken in spots. Then put them in a paper bag for 15 minutes to kind of steam them and loosen the skin. Then you peel off the skin and dig out the seeds and stems.

    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! Smile

  5. snafu Says:

    I think it's brilliant to challenge yourself [as cook] and family to try new foods and different recipes. We find it such fun to use common ingredients in different ways. Imagine how boring it would be if you were only allowed to eat potatoes that were mashed or pasta only in traditional 'spaghetti' format.

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