ROASTED PEPPER SAUCE
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 30m
Yield About two cups
Number Of Ingredients 7
Steps:
- Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
- Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 11 grams
ROASTED RED PEPPER SAUCE
Roasted Red Pepper Sauce with garlic, onion and crushed tomatoes - Serve over pasta, chicken, fish or veggies and enjoy! Gluten Free + Paleo + Vegan
Provided by Sarah Nevins
Categories Sauces & Condiments
Time 50m
Number Of Ingredients 8
Steps:
- Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
- Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
- Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
- Pour the sauce over pasta, cooked chicken/fish or over veggies and serve.
Nutrition Facts : Calories 73 calories, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, ServingSize g, Sodium 285 milligrams sodium, Sugar 4 grams sugar
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders.
Provided by quikgourmet
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta and drain.
- Use a food processor or blender to chop red peppers to 1/4 inch in size.
- In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
- Do not allow sauce to boil; you're just trying to heat it through.
- Add pasta to sauce mixture and mix well.
- (Optional) Serve with parmesan cheese.
Nutrition Facts : Calories 378.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 112.1, Sodium 1001.2, Carbohydrate 51, Fiber 0.8, Protein 27.4
ROASTED RED PEPPER CHICKEN PASTA
I made a vow in April not to get groceries again until payday. I only get paid once a month..so I got pretty creative. This was one of the recipes that came from this experiment. I had roasted red peppers in the freezer from a few months back that I meant to use for a soup but never did. I always have frozen chicken breasts on hand. The fresh parsley was frozen from a previous recipe... anyway, you get the idea. :) The only variation I would make is to add more onion (I only had so much) and possibly a can of italian tomato paste. Any suggestions are welcome. Again, I just threw together things I had around the house.
Provided by THE chimes
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast your red peppers in the oven at 450° for 15-20 minutes on each side. To prepare for roasting, brush the peppers with 2 T vegetable oil (don't use olive oil as it can smoke at a lower temperature). Place on a shallow baking dish (don't use a cookie sheet as the juices can flow off the sides). For a more in-depth tutorial, see here: http://allrecipes.com/HowTo/Roasting-Peppers/Detail.aspx Make sure to remove the seeds before proceeding.
- While you're waiting for the bell peppers to cool, in a large frying pan, heat 2 T olive oil then add the onion, garlic and spices, except the bay leaves. Saute for 5-7 minutes on medium-high heat.
- Add your (thawed) chicken to the frying pan. Cook through on both sides at medium heat.
- Chop up your roasted red peppers and add to the chicken. Saute for 5 minutes on medium heat.
- If you decide to add a can of tomato paste, I'd recommend skipping this step. At this point, there will be a lot of extra liquid in the chicken mixture. Get out a small sauce pan (I actually used what I was going to boil the pasta in for this) and pour the additional liquid in it and cook on medium to high heat uncovered for 10 minutes while the chicken mixture finishes cooking. Try to get it cooked down a bit. Pour this back into the chicken mixture. You can skip this step if you'd like, but the chicken mixture gets kind of watery.
- Cook pasta according to directions. Drain, and add to the frying pan to toss with chicken mixture. I tossed an additional 2 T of olive oil in at this point, but this is optional. Cook for 2-4 minutes or until you think the mixture is combined.
- Take off heat and serve with grated parmesan or mozzarella cheese.
Nutrition Facts : Calories 489.6, Fat 10.3, SaturatedFat 2, Cholesterol 105.9, Sodium 123.8, Carbohydrate 58.2, Fiber 0.2, Sugar 0.3, Protein 43.7
PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE
Found this recipe few years ago in a BH cookbook. The variety of peppers add a nice kick and the creamy monterey cheese sauce provide the perfect balance.
Provided by Julie Tremmel
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta to package directions. Drain and keep warm.
- Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
- In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
- Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
- Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
- Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.
Nutrition Facts : Calories 544.4, Fat 22.5, SaturatedFat 9.9, Cholesterol 73.2, Sodium 664.3, Carbohydrate 54.4, Fiber 3.2, Sugar 5, Protein 29.7
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
GARLIC CHICKEN WITH SWEET ROASTED PEPPER SAUCE
This is just a little different way to serve your chicken, and if your are anything like me, I'm always looking for another different Chicken Recipe!!
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
- Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to a boil. Reduce heat to medum and simmer until chicken is cooked through, about 5 minutes.
- Transfer chicken to serving platter, and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.
Nutrition Facts : Calories 297.7, Fat 16.5, SaturatedFat 5.4, Cholesterol 90.8, Sodium 1330.7, Carbohydrate 9.7, Fiber 1.5, Sugar 3, Protein 28.2
ROASTED RED PEPPER SAUCE
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
- Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
- Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
CHICKEN CROQUETTES WITH ROASTED PEPPER SAUCE
This recipe combines finely chopped chicken with seasonings which is then shaped into croquettes and baked. Top these tender tidbits with either a piquant tomato sauce, or the roasted pepper sauce given here.
Provided by Sageca
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To Make The Croquettes:
- Either finely chop the chicken pieces, parsley and onions, or place in a food processor and pulse.
- Tear the slice of bread into pieces and place in a bowl.
- Pour the milk over the bread, and let sit a minute or two.
- Squeeze the bread of excess milk and place the bread in with the chicken mixture.
- Add the remaining ingredients except the bread crumbs, and using your hands mix very well. If the mixture is too soft to form into croquettes, refrigerate one hour.
- Shape the croquettes into 3 inch discs or tubes, and roll in the bread crumbs.
- Bake in a preheated oven at 375 degrees F. for about 20 to 30 minutes or until they are cooked through and golden brown in color.
- To Make The Sauce:.
- Place all the sauce ingredients except the olive oil in a food processor.
- Pulse a few times until you have a finely chopped mixture.
- Do not blend!
- Add half the olive oil and pulse.
- Check the consistancy of the sauce. It should be thick, but still be loose.
- Add the rest of the oil if needed.
- Serve the croquettes on individual plates with a spoonful of sauce mixture on top or in a small dish on the side.
Nutrition Facts : Calories 541.7, Fat 37.6, SaturatedFat 8.8, Cholesterol 139.5, Sodium 565.4, Carbohydrate 24.9, Fiber 1.9, Sugar 2.4, Protein 25.2
ROASTED RED PEPPER PASTA SAUCE
Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude.
Provided by Elizabeth H.
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
- Lightly spray a pie tin or baking sheet with non-stick cooking spray.
- Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
- Remove from oven and allow to cool.
- Halve the pepper and remove stem, seeds and pith.
- Refrigerate or freeze until ready to use.
- Melt margarine and olive oil in saucepan over medium heat.
- Bruise garlic clove with knife blade and add to saucepan.
- Add onions.
- Stir frequently until onions begin to wilt and caramelize slightly.
- Whisk in flour.
- Cook for 30 seconds.
- Add evaporated milk in one smooth stream, whisking constantly.
- Add chablis.
- Whisk constantly until mixture comes to a boil (This process may take several minutes).
- Boil slowly for 1 minute.
- Add pepper.
- Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
- Remove from heat.
- Add basil, plus salt and pepper to taste.
- Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).
Nutrition Facts : Calories 298.6, Fat 13.1, SaturatedFat 2.4, Cholesterol 6.8, Sodium 268, Carbohydrate 30.9, Fiber 2.1, Sugar 22.2, Protein 14.8
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