Romesco Sauce

Pasta with Romesco Sauce

Pasta with Romesco Sauce

Honestly I think there is about a million ways to make Romesco sauce.  They all look delicious and I really had no clue where to start.  I have eaten Romesco sauce.  I had plans on making Romesco sauce many many many times.  Yet here I am again trying to decide a starting point for this lovely little sauce.  It’s simple enough; stale bread, almonds (sometimes cashews), red peppers, tomatoes, some spices and VOILA!

After reading many (too many) recipes for Romesco sauce, I decided to add “more” roasted flavors to mine, and nothing from a jar (say like roasted red peppers that taste like nothing)!

This sauce took an interesting turn.  My husband made it on Sunday.  Sunday was an awesome day.  Sunday my husband and I left early to run a few errands.  Turns out we ran a LOT of errands, ended up having lunch at “Taco Smell” and were picking corn at our friend Elaine’s place around 1ish….we picked a LOT of corn.  I decided around 3ish that it would be perfect timing to start blanching, bagging and all the other stuff that involves having over 27 bags (each filled with about 4 cups of corn) ready for the long winter months!  Needless to say it was well over 6pm when I realized that nothing, and I mean nothing, was looking like dinner was in the works.  What’s a girl to do?  Give directions to her husband across loads of corn on how to make Romesco Sauce!  He stepped up and helped me out like a champion!  🙂

so delicious....ready for that first bite?

so delicious….ready for that first bite?

Ingredients:

2 red bell peppers, cut into chunks

2 poblano peppers, cut into chunks

1 serano or jalapeno pepper

4 garlic cloves, peeled

4 medium size tomatoes, cut into chunks

1/2 cup almonds

2 teaspoons fresh lemon juice

1 slice country bread, preferably stale

1/2 teaspoon kosher salt

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1/2 teaspoon cayenne

1/2 teaspoon paprika

1/4 cup olive oil

Pasta for serving (this makes enough for 2lb pasta….I made 1lb and use the leftovers for other delicious possibilities!)

How to:

Preheat your oven to 425 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your bell peppers, poblano peppers, serano pepper, garlic, and tomatoes.  Add a couple tablespoons olive oil, salt and pepper to taste.  Toss to combine.  Put everything on your prepared baking sheet and roast in your oven for 25-30 minutes until soft, fragrant and roasted to perfection.  Let cool for about 10-15 minutes.

don't forget to keep all those lovely juices!

don’t forget to keep all those lovely juices!

Put your roasted vegetables in your food processor (we have a “ninja” and Matt LOVES to use it so we went with that) add your almonds, lemon juice, bread, salt, rosemary, thyme, cayenne, paprika and olive oil.  Pulse until smooth.  VOILA!  Wasn’t that simple?!  And It’s absolutely scrumptious.

before

before

and after....gorgeous!

and after….gorgeous!

Serve over pasta, as a dip for vegetables, as a pizza sauce, as a topping for chicken or fish, or tossed with roasted shrimp….oh my goodness so many ways to serve this amazing sauce.  I, of course, had to go with pasta….just like I judge cookbooks by their cookie recipes, I like to judge sauces on how well they make pasta feel like love….yep….pasta feels like love, especially when the sauce is heavenly!

I always put about 1/2 to 1 cup of sauce to cover the entire pasta and then add some more per serving

I always put about 1/2 to 1 cup of sauce to cover the entire pasta and then add some more per serving

Printer Friendly:  Romesco Sauce

one last look!  :)

one last look! 🙂

Peace and 27 bags of corn is a LOT of corn!

Isabelle

Advertisements

Pumpkin-Almond Crunch

Pumpkin-Almond Crunch

Pumpkin-Almond Crunch

Pardon the interruption while I still try to squeeze into a bikini….yep all 43 years old of me in da bikini baby!  So I have been torturing my peeps with healthy grubs for a while  (meaning more healthy than ever for me).  I am still my usual everything from scratch kind of nut job (please don’t take offense if you are part of the same clan), but lately I have been annoying more than usual….which if you know me, well it’s kind of scary.  I put annoying on the map.  I thrive on annoying.  I rejoice in….OK this is annoying!

We are heading to Florida for Spring Break.  So although I am the biggest gym rat around I have managed to push the envelop a touch more in terms of not only exercising but cutting out a LOT of unhealthy habits.  First off; no more bread at breakfast.  Second, no more food…HA!  Just checking to see if you were paying attention!  Second, less snacking.

It’s been nice….especially nice when I will be lying on the beach in my granny bikini 😉

Here’s a little healthy treat to share with the class.

delicious treat for everyone!

delicious treat for everyone!

Adapted from: Canyon Ranch Nourish by Scott Uehlein

Ingredients:

3/4 cup raw pumpkin seeds

3/4 cup raw almonds

2 teaspoon canola oil

3 tablespoon real maple syrup

1 tablespoon flax seeds

3/4 teaspoon cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon all spice

3/4 teaspoon sea salt or kosher

1 1/2 cup dried cranberries

How to:

Preheat the oven to 300 degree F.  Lightly spray a baking sheet with canola oil spray or line with a silicone mat.

Toss the pumpkin seeds, almonds and canola oil in a small bowl.  Spread the coated seeds evenly on the baking sheet.  Roast for 20 minutes, or until almost dry.

first step....gotta start somewhere!

first step….gotta start somewhere!

Place the pumpkin seeds and almonds in a medium bowl and stir in your maple syrup until coated.

Combine the cinnamon, nutmeg, allspice and salt in a small bowl.  Add the spice mixture and flax seeds to the pumpkin seeds and almonds.  Stir to combine.

Return everything to the baking sheet, spread as evenly as possible and roast for 15 minutes or until dry, stirring occasionally.  Keep an eye on this, pumpkin seeds burn easily.  Remove from oven and let cool completely.

second roasting....easy breezy

second roasting….easy breezy

Once cooled combine the seeds and the dried cranberries in a large bowl.  Put in an air tight container.

isn't it gorgeous?

isn’t it gorgeous?

To serve: I like to sprinkle over Greek yogurt and sliced bananas.  Any flavor yogurt works, I prefer Chobani non-fat plain yogurt.  If you prefer you may want to drizzle some more maple syrup, honey or agave syrup.  This crunch is also great over cereal or simply in a bowl while watching Duck Dynasty…. 😉

my afternoon snack

my afternoon snack

Printer Friendly: Pumpkin-Almond Crunch

Peace and Da Beach in Da Bikini!

Isabelle