Monday, January 30, 2012

Sweet Pepper Spaghetti Sauce

I've been working on several recipes using sweet red peppers as a tomato replacement.  Here's the first one!

Sweet Pepper Spaghetti Sauce

6 large red bell peppers, roasted and pureed (see recipe below) to make about 2 cups
2T olive oil
1 large shallot, chopped
2 cloves garlic, chopped or grated
1 pound ground meat
1 cup lower histamine white wine (see "What I Eat")
1/2 cup fresh basil, chopped
1T dried oregano
1t dried thyme
salt and pepper to taste
Add 2 T sugar if you like the sweeter taste of tomato sauce

1.  Saute shallots and garlic in the olive oil until lightly browned.  Add ground meat and cook thoroughly.

2.  Add pepper puree and the rest of the ingredients and simmer on low heat until thickened, stirring often, about 15 minutes.

Roasted Red Bell Pepper Puree

1.  Cut tops off peppers, wash and clean out insides.  Place upside down on lightly greased cookie sheet.

2.  Cook in a 350 degree oven for 50 - 60 minutes, until skins begin to char and look wrinkly.

3.  Remove from oven.  Using two forks, peel off skin.

4.  Place in blender or food processor and puree.

This freezes well.

Thursday, January 12, 2012

Updates thru 1-12-12

Dr. L Riesling, Loosen Bros., Germany
Ecco Domani Pinot Grigio, Italy
Kung Fu Girl Riesling, Charles Smith Wines, Washington
juniper berries

Due to cross-contamination problems, I'm no longer using Bob's Red Mill Ground Flax.  I am using their organic whole seed golden flax and sifting through it before grinding (in a Tri-Best personal blender with the grinding blade).  I've also found the golden flax makes baked products a nice golden color, versus the slightly gray tinge the regular flax seeds give.

Chicken Pot Pie

This doesn't have the traditional pot pie crust (still working on a pie crust that is worth it), but it's really good!  And a good way to use leftover chicken and vegetables. 

Chicken Pot Pie - Makes 2 6-inch square individual serving pans (from Ikea)
2 cups of vegetables - if they're not already cooked, cook until just starting to become soft
  I used kohlrabi and green beans for this batch
1 cup homemade chicken broth
1/2 cup diced chicken (or any meat)
1/2 cup chopped fennel (stems work fine)
1/2 cup safe white wine
1 shallot, diced
3 T olive oil + about 1 T more
1 - 2 T arrowroot starch
1 T fresh thyme leaves
1 bay leaf

1 cup rice flour
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/4 cup Spectrum palm shortening
1T lemon juice + water to equal 1/2 cup

1.  Saute fennel and shallots in the 3T olive oil until browned.  Add broth, wine, thyme, and bay leaf.  Simmer for 5 minutes.  Remove bay leaf.
2.  Whisk in the arrowroot starch - 1T if you like a slightly thickened gravy, 2T if you like a thicker gravy - and remove from heat.
3.  Divide vegetables and chicken between two individual serving pans.  Pour half of gravy mixture over each pan.
4.  Mix up topping (work in shortening with fingers or a pastry blender) and divide between pans.  I like to put it on as little lumps (more like a cobbler), but if you want a more traditional crust look, smooth it out until it covers the whole top.  Sprinkle top with olive oil.
5.  Bake at 375 degrees for about 45 minutes, or until tops are golden.