Tag Archives: red pepper

Roasted Red Pepper Footuccine

Behold this toetally toeriffic new chopping technique:

Toeriffic new chopping techniqueI don’t recommend trying this method unless you too have broken your hand mountain biking and can’t grip a damn thing in your left hand/club. It also helps if you do a whole lot of yoga and have freakishly good grip with your toes. (Can you hear the gasps from friends who have eaten at my house recently? “You chopped my veggies with your feet?! Oh my God – EW!”) (Heh heh heh heh)

Which brings us to the yummy vegan recipe of the day: Roasted Red Pepper Footuccine. (Well, I used penne pasta, but footuccine sounds much more spectoecular!) Pan-roasting the onion, red peppers and tomatoes brings out a deep, smoky, caramelized flavor that is so satisfying on a cold winter night. The cannellini beans add a kick of protein, and they soak up the rich, savory goodness of the white wine sauce as it reduces. Be sure to finish with toasted herbed breadcrumbs and pine nuts to add a nice crunch to the dish.  This meal so easy to prepare that you can make it with one hand tied behind your back (or encased in a cast).

roasted red pepper penne

Roasted Red Pepper Footuccine
From fridge to table: 30 minutes
Serves: 4-6

3 red bell peppers, seeded and chopped into thin strips
1/2 of a yellow onion, chopped into thin strips
large handful of cherry tomatoes, halved
1 tbsp fresh rosemary, chopped
5 cloves garlic, chopped
1 cup dry white wine
1 can cannellini beans, rinsed and drained
1 tsp dried oregano
1 tsp salt (preferably a flavored salt, like porcini salt)
1/2 tsp freshly ground black pepper
red pepper flakes, to taste
10 oz fresh penne pasta, or about 3/4 pound dry penne
1/2 cup fresh basil, chopped
a handful of toasted pine nuts
1/2 cup toasted herbed bread crumbs (I like using panko since it’s so crunchy)

Preheat oven to 425. Toss the red peppers, onion, tomatoes and rosemary in 1-2 tbsp olive oil and arrange in a single layer on a cookie sheet. Roast – stirring a couple times while cooking – until veggies are very tender and red peppers start to blacken, about 25-30 minutes. Meanwhile, in a large chef’s pan, heat 1 tbsp olive oil over medium heat. Saute the garlic until fragrant and tender, about 2 minutes. Add wine, oregano, red pepper flakes, salt, pepper and beans; cook for a few minutes until the wine reduces to about 1/2 cup. Cook and drain the pasta. Toss pasta with roasted veggies, wine sauce and fresh basil. Spoon into pasta bowls and top with toasted pine nuts and toasted bread crumbs. Then high five yourself with your foot and enjoy!

Roasted red pepper pasta

Quicky Thai-Style Noodles in Yummy Peanut Sauce

Every time John and I eat Thai food, we say the same thing: “Oh man, I could eat this every day!” The sauces are simply divine! One of the most versatile is peanut sauce. Thai peanut sauces are so good that they can be used for just about everything: as a dip for summer rolls, drizzled on steamed veggies, as the sauce for a thai-style pizza. It’s also a great projectile when you want to fling a spoonful of something at your spouse when he really deserves it, like when he polishes off the bottle of wine while you’re in the hot tub staring forlornly at your empty glass.

This is a very tasty Thai-inspired noodle dish that’s super quick to make. I’ve included a really delicious peanut sauce recipe at the end of this post, but if you are pressed for time or you’re just feelin’ lazy (no shame in that!), you can also use peanut satay sauce from a jar. For dinner, I serve this hot and for lunch I serve it cold – try it both ways and see what you prefer!

Quicky Thai-Style Noodles in Yummy Peanut Sauce

From fridge to table: 15 minutes
Serves: 4

3 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1/2 cup asparagus tips
1/2 cup sugar snap peas, sliced
8 mushrooms, stemmed and sliced (shitake or baby portabella work great since they’re so flavorful)
1/2 cube extra firm tofu, sliced into 1/2 inch cubes (if you want extra flavor, marinate the tofu in teriyaki sauce overnight)
1/4 cup green onions, sliced thin
1/4 cup cilantro, finely chopped
1/4 cup roasted, unsalted peanuts
1/4-1/2 cup peanut satay sauce from a jar, or homemade peanut sauce (recipe below) *
6 oz dry udon noodles, such as Japanese yokogiri

Cook noodles by following the directions on the package. Rinse with cold water and set aside. If using yokogiri udon noodles, bring a pot of water to boil, stir in noodles. When the pot begins to boil again, add 1 cup cold water. When it comes back to a boil, drain the noodles and rinse with cold water. Set aside.

Over high heat, warm a couple tablespoons of oil in a wok or large fry pan with high sides. To avoid oil splatter, I recommend sliding the ingredients down the sides of the pan. When the oil is good and hot, slide in the tofu and let it brown before stirring. Allow to brown on a couple of sides (I like mine nearly blackened – it adds character!), and then slide in the red bell pepper. Once it starts to turn orange, kind of like the color of a tragic spray-tan victim, slide in the sugar snap peas, mushrooms, asparagus and garlic. Saute until the asparagus is crisp-tender. Turn down heat to medium and add the peanut sauce, green onions, cilantro, peanuts and noodles – toss very well to fully coat the noodles. Add more peanut sauce to taste. (But be sure to save some just in case you need to fling it at your spouse if he drinks all the wine!)

* If you want to make homemade peanut sauce, here’s my recipe, which tastes way better than the store-bought stuff in a jar (if I do say so myself…):

Homemade peanut sauce

1/4 cup organic chunky peanut butter
3 tsp chili garlic sauce (you can find this in the Asian section of the market)
2 tbsp fresh lime juice
1 tbsp sugar
1 tbsp hoisin sauce (also found in the Asian section of the market)
3 tbsp soy sauce
1 tbsp toasted sesame oil
1/2 cup water

Whirl all ingredients together in a food processor and voila, you’ve got peanut sauce!