I bought this really great loaf of bread of a few days ago when I was in Holland at Pereddies. The rosemary salt loaf has been a guilty pleasure of mine for many years. The inside is just barely cooked through so it’s still a little gooey, and the outside is crunchy and salty, like a pretzel almost. It’s a perfect food. However, one can’t, no wait, shouldn’t eat just a loaf of bread for dinner, right? It is probably frowned upon. As I am a total slacker in the grocery shopping category right now, I had limited foods in the fridge; however, out of necessity/laziness, a red sauce was born…a little of this…a little of that and you have a pretty tasty red sauce for pasta or just bread dipping…I won’t judge you.
- 5 red bell peppers, cut into slices
- 2 cans, 14.5 oz roasted tomatoes or regular tomatoes
- 1 jar crack tomatoes from freezer (optional)
- 1 can, 15 oz tomato sauce (no sugar added please)
- 2 T balsamic vinegar
- 2 T garlic, minced
- 1 T Italian seasoning, or fresh herbs
- 2 tsp red pepper flakes
- 4 medium sized shallots, diced
In a pan with a significant edge (think saute, sauce, or dutch oven), saute the sliced red bell peppers and the shallots until roasted over medium high, nearly caramelized. Add all other ingredients and bring to low boil. Cover, turn heat down to simmer and forget about this dish for about 20 minutes. Remove from heat and place 1/2 to 3/4 of sauce mix into blender and process until smooth. Return blended sauce to pan, stir to combine. Serve over pasta, spaghetti squash, gnocchi, etc. Freeze remaining for up to 6 months.
Posted in Dinner, Fridge Finds, Meatless Monday, Noodles, Recipes
Tagged 30 minutes or less, dinner, freezer meal, quick red sauce, red bell peppers, roasted red peppers, shallots, vegan, vegan red sauce, vegan spaghetti sauce, vegetarian
New Year’s Eve is for two things: 1) resolution making and 2) drinking, heavily. The day after your first thought: 1) resolving to not EVER drink again….like for real this time, ever. Right? So for your hangover cure I did a little research and decided that one of my fave soups can be your cure for what you overdo on NYE.
Nutrient-rich foods that are good to eat with a hangover are bananas, red peppers, broccoli, nuts, and oats. A banana smoothie is an excellent choice, as it acts as a natural antacid as well as replenishing vitamins and minerals. To make one, blend together one ripe banana, one a half cups of nondairy milk, and two tablespoons of honey or agave (for those of you that are strict vegan).
This soup is great. Protein, vitamins, sits on stove all day without getting icky so you can eat when you get that small window of opportunity when you feel “better” than you did when you woke up at Noon. Tastes excellent with saltines…see, it’s like perfect. Take care.
- 2 large red bell peppers
- 1 medium size onion, chopped
- 3 cloves garlic, minced
- 2 tsp. rosemary, dried
- 1/2 tsp. salt
- black pepper, to taste
- 2 c. tomatoes, chopped
- 1 tsp. ground coriander
- 3 c. vegetable broth
- 1 (15oz) can chickpeas, drained and rinsed
- Preheat oven to 375 F.
- Cut out the stems of the peppers and discard along with the seeds. Stand the peppers in a small baking pan to roast the peppers for 35-50 minutes.
- Remove from oven and let cool, additionally, I removed the skin, then cut into bite-sized pieces.
- Saute the onion in a large pot in very little oil (or none at all if you like) for 5 minutes until translucent.
- Add garlic, rosemary, salt, and black pepper to pot and saute for another minute.
- Mix in tomatoes (canned are okay here too, let’s be honest you aren’t going to cut up tomatoes hungover) and stir for another minute.
- Add coriander, vegetable broth, and chickpeas and stir.
- Bring contents of pot to a low boil and cook covered for 15 minutes or all day…whatever you need/want.
- Add the roasted peppers.
- Blend half the soup with an immersion blender OR blend about half the soup in a blender, being careful not to let the steam build up in the blender while you are blending, add the blended soup back to the pot.
- Let soup sit for a few minutes, taste for salt, and serve.
Adapted from Appetite for Reduction; shown here with bread and goat cheese (omit goat cheese for vegans).
Posted in Bread, Fall Food, Fridge Finds, Leftovers, Make Ahead, Meatless Monday, Quick Cooking, Recipes, Soup, Vegan, Vegetarian
Tagged ceci beans, chickpeas, hangover cure, isa, isa chandra, isa chandra moskowitz, red pepper soup, roasted red pepper soup, roasted red peppers, vegan red pepper soup, vegan soup