Tag Archives: peppers

A quick lunch

You can keep yer mac-n-cheese.

Pasta in roasted pepper sauce
Rotini in roasted pepper sauce.

I had roasted some bell peppers from the farmshare and put them in the fridge for later use. We ended up making a roasted red pepper sauce. However, because red + yellow = orange, it actually looked even more like a fancy mac-n-cheese than a red pepper sauce.

It was quick and easy too if you either have recently roasted peppers and stuck them in your fridge, or if you just buy a jar of roasted sweet peppers.

Rotini with Roasted Pepper Sauce

Ingredients:

  • Two good-sized roasted bell peppers, or one 14 oz. jar
  • 2-3 cloves of garlic, minced
  • 1/4 cup butter (what? I didn’t say it was mind blowingly healthy!)
  • 1/4 cup flour
  • About a cup of milk
  • Salt and pepper
  • Rotini (or another pasta, as strikes your mood)

Directions:

  1. Put the water on for the pasta.
  2. Toss the peppers in a blender (a food processor probably would work too, I don’t have one, so I use a blender) and blend until smooth.
  3. On the stove, melt the butter in a saucepan.
  4. When the butter is melted, add the flour and the garlic. Stir for about a minute – you want the flour to cook for the roux, but not burn.
  5. Add about a cup of milk and the peppers (I eyeball how much milk I want)
  6. O yeah, add some salt and pepper.
  7. Stir, until thickened, while the pasta finishes cooking.
  8. Mmmmm…..put the sauce over your pasta and enjoy!

Stuff from the box: peppers, garlic

First meal from the CSA box

First meal we made from the new CSA box was portabella fajitas with roasted poblano sauce.

Decided I was in the mood for roasting peppers last night, so roasted the sweet peppers, jalepenos and poblanos (I picked up the jalepenos and poblanos at the farmers’ market to try this sauce).

I caramelized two onions, and sauted sliced portabellas with olive oil, cumin, chili and white pepper. Just before I took them off the heat, I tossed in garlic and sauted it for about 30 seconds so it didn’t burn and become bitter.


Portabellas and Poblano sauce

The poblano sauce was mainly the roasted poblanos, one of the jalepenos, cilantro and garlic.

Portabellas, sweet peppers, carmelized onions, queso

Fajitas themselves were flour tortillas, the portabella mixture, carmelized onions, sweet peppers and queso cheese. Mmmmmm. Very smoky and filling, exactly what I was in the mood to eat.


Portabella fajitas with roasted poblano sauce

The poblano sauce, which was an experiment, was not our favorite. I won’t probably make this one again, and we scraped a good amount off. It was pretty bitter, which I think may have been from a combination of things – I think the recipe itself didn’t balance well, the cilantro overpowered the poblanos, and my garlic may have been a little old to use raw in the sauce.


Raspberries, fresh whipped cream and vanilla wafers for dessert

Dessert was raspberries and fresh whipped cream with vanilla over vanilla wafers – this was really good, and we will definitely do this one again. Maybe with pears tonight. Hmmm….

CSA items used: sweet peppers, onions, cilantro, raspberries.