A good friend of mine contacted me today regarding this recipe. She asked for it for Mother's Day and I couldn't say no. The flavors in this recipe marry so well together that you dont even realize that it is a nutrient packed dish - try variations of your own - add more or less peppers, top or stir in olives, use carmelized onions instead of chopping them. It is up to you and your palate
Baba Ghanoush: 8 servings, Maggie McKelvey Ottenwess
2 large eggplants
1 red onion
1 red pepper (any color is fine)
1 bag of pitas
Olive oil
Salt and pepper
Mixed dried herbs: basil, dill, thyme, parsley
Preheat oven to 400F. Skin the egg plant. Cut into 1 inch chunks, not using the parts that are all seeds. Chop the onion into 8 chunks. Chop the pepper into 1 inch pieces, removing the seeds. On a foil lined baking sheet, place all veggies. Coat generously with olive oil and salt/pepper. Place in oven for 20 minutes, turn, and repeat the process until the onions become translucent, the eggplant is soft and moist, and there is color on the pepper. Remove and cool mixture slightly.
Line the baking sheet with foil again. Cut each round pita into 4-8 slices. Brush with a mixture of 2 tbs. olive oil, 2 tbs. water, and ¼ tsp. each of the dried herbs of choice. Place on baking sheet and cook until they begin to get crispy, 10-15 minutes.
Go back to the mixture and either place in a strong blender in batches and puree OR place in a food process in batches and puree. Season again with oil, salt and pepper.
Serve room temperature with the pita chips.
Showing posts with label red pepper. Show all posts
Showing posts with label red pepper. Show all posts
May 7, 2009
February 26, 2009
Roasted Red Pepper Cream Sauce
Spring is around the corner and with that comes a whole new way of eating. We will start to drift away from the heavier, stewish meals we have been noshing on for several months and start opting for lighter meals.
Below is my Roasted Red Pepper Cream Sauce. What I love about this recipe is that it can be used as a sauce over pasta, replace a sauce in lasagna, used as a dipping sauce, and so many other ways.
I have encluded the healthier option, but remember, if you are in need of a more decatant meal, just up the fat and calories by using whipping or heavy cream.
Roasted Red Pepper Cream Sauce: Serves 6-8, Maggie McKelvey Ottenwess
3 large red bell peppers
6-8 cloves garlic, minced
½ onion, any kind, diced
2 cups chicken/veggie broth
1 cup fat free ½ and ½
½ cup white wine (optional) *you can substitute additional broth or dairy
½ cup parmesan cheese (optional)
2 tbs. butter
Salt and pepper
Olive oil
Preheat oven to 425F. In an oven proof pan, line with foil. Put peppers on the foil. Heat in the oven 1 hour, turning every 20 minutes, until skins are lightly blackened and peppers have appeared to slightly concave. Remove the skins from the peppers. This can be done by attempting to pull out the seeds/core from the top, running cool water into the center of the peppers, and then using a light stream of water to cool the pepper while you remove the skins. Sometimes, the skins are difficult to get off. If all skin is not removed, it is OK. It is also recommended that you place the steaming peppers in a dish and cover with saran wrap. Wait 10 minutes, and then remove the skins. This step has not worked for me but a lot of people do it.
Meanwhile, mince the garlic and dice the onion. Sauté over medium in olive oil or PAM. After the peppers have been skinned, lightly chop and add to the garlic and onion. Season the vegetable mixture with salt and pepper. I usually use 1 ½ tsp. salt or more and ¼ tsp. pepper. Sauté for several minutes over medium heat. Transfer to a deeper pan (sauté pan, soup pan, it will need to be 4 inches or deeper). Add the broth and wine. Bring to a simmer and simmer for 15 minutes. Using a hand blender, puree the mixture. NO HAND BLENDER: in 2-4 small to medium batches, transfer some of the soup mixture into a blender. Ensure that the top, middle, circle thing in the lid is taken out. Place a dish towel on top and hold. Blend. If you do not do this, the heat from the soup will have an issue with the lid. Do not put too much in the blender at once, as it will expand as it is being blended. Continue this until entire sauce is blended.
Return to the 4-inch deep pan. Continue to simmer. Add the ½ and ½, butter, and ½ of the cheese. Continue to simmer the mixture until it becomes sauce-like. If this is taking too long, whisk in Wondra. Stir in the last of the cheese if you so wish near the end.
Use this sauce for the following:
- Over pasta, with or without meatballs or sausage
- Substitute your red sauce in lasagna. Mix it up and do lasagna roll-ups with shrimp and the red pepper sauce. Add veggies such as spinach.
- Dipping sauce for breaded veggies
- Use as a substitute for red sauce – pizza, stuffed shells, eggplant, chicken, or veal parmesan
Below is my Roasted Red Pepper Cream Sauce. What I love about this recipe is that it can be used as a sauce over pasta, replace a sauce in lasagna, used as a dipping sauce, and so many other ways.
I have encluded the healthier option, but remember, if you are in need of a more decatant meal, just up the fat and calories by using whipping or heavy cream.
Roasted Red Pepper Cream Sauce: Serves 6-8, Maggie McKelvey Ottenwess
3 large red bell peppers
6-8 cloves garlic, minced
½ onion, any kind, diced
2 cups chicken/veggie broth
1 cup fat free ½ and ½
½ cup white wine (optional) *you can substitute additional broth or dairy
½ cup parmesan cheese (optional)
2 tbs. butter
Salt and pepper
Olive oil
Preheat oven to 425F. In an oven proof pan, line with foil. Put peppers on the foil. Heat in the oven 1 hour, turning every 20 minutes, until skins are lightly blackened and peppers have appeared to slightly concave. Remove the skins from the peppers. This can be done by attempting to pull out the seeds/core from the top, running cool water into the center of the peppers, and then using a light stream of water to cool the pepper while you remove the skins. Sometimes, the skins are difficult to get off. If all skin is not removed, it is OK. It is also recommended that you place the steaming peppers in a dish and cover with saran wrap. Wait 10 minutes, and then remove the skins. This step has not worked for me but a lot of people do it.
Meanwhile, mince the garlic and dice the onion. Sauté over medium in olive oil or PAM. After the peppers have been skinned, lightly chop and add to the garlic and onion. Season the vegetable mixture with salt and pepper. I usually use 1 ½ tsp. salt or more and ¼ tsp. pepper. Sauté for several minutes over medium heat. Transfer to a deeper pan (sauté pan, soup pan, it will need to be 4 inches or deeper). Add the broth and wine. Bring to a simmer and simmer for 15 minutes. Using a hand blender, puree the mixture. NO HAND BLENDER: in 2-4 small to medium batches, transfer some of the soup mixture into a blender. Ensure that the top, middle, circle thing in the lid is taken out. Place a dish towel on top and hold. Blend. If you do not do this, the heat from the soup will have an issue with the lid. Do not put too much in the blender at once, as it will expand as it is being blended. Continue this until entire sauce is blended.
Return to the 4-inch deep pan. Continue to simmer. Add the ½ and ½, butter, and ½ of the cheese. Continue to simmer the mixture until it becomes sauce-like. If this is taking too long, whisk in Wondra. Stir in the last of the cheese if you so wish near the end.
Use this sauce for the following:
- Over pasta, with or without meatballs or sausage
- Substitute your red sauce in lasagna. Mix it up and do lasagna roll-ups with shrimp and the red pepper sauce. Add veggies such as spinach.
- Dipping sauce for breaded veggies
- Use as a substitute for red sauce – pizza, stuffed shells, eggplant, chicken, or veal parmesan
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