One of the cool things about the Northwoods is Little Bohemia. Literally 5 minutes from our lake home, this place has a lot of history: it’s where the famous mobster, John Dillinger hid out from the FBI. Did you see the movie Public Enemies with Johnny Depp? Depp portrayed Dillinger, and it was shot up here at Little Bo! This Northwoods supper club has preserved its history — unchanged — even preserving the bullet holes in the walls.
It’s the Northwoods’ one claim to fame — aside from being the Musky Capital of the World:)
slurpy and delicious!
Driving past Little Bo on the lake today inspired me for dinner.
Dillinger’s Roasted Red Pepper Pasta!
After a long day on the water, I wanted something quick and easy – 30 minutes or less. I also was craving something warm and comforting — like pasta. But not a “weigh you down” type of pasta — but a healthy, nutritious, and flavor-packed plate of goodness! Enter: Dillinger’s Roasted Red Pepper Pasta!
This pasta dish is Gluten Free, Vegan, Body Ecology Diet and Mafia friendly! The pasta is Organic Quinoa Pasta — It’s delicious, and full of protein!
gluten free, vegan, and Body Ecology Diet friendly!
So why didn’t I use tomatoes? Well, on the Body Ecology Diet, tomatoes are too acidic and create a “yeast friendly” environment in your tummy. Luckily, roasted red peppers are a great substitution!
Here’s what you need: Serves 3-4
1 package quinoa pasta 2 cups baby spinach, chopped
Sauce: 1 large red pepper, roasted 1 yellow onion, chopped 3 garlic cloves, chopped + 1 garlic clove 1/2 tsp dried basil 1/2 tsp dried oregano salt and pepper
First, to roast the red pepper, I literally set it on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and set aside.
In the meantime, saute your onions in 1 tsp EVOO, with salt, pepper, and your spices. After about 3 minutes, add 3 cloves of garlic, and allow them to cook for about 3 more minutes. Take off the heat, and add to your food processor, along with the chopped red pepper, and 1 raw small garlic clove. Process until you get a thick and creamy sauce. Adjust salt to taste.
Toss the pasta with your sauce, 1/2 – 3/4 cup pasta water, and your spinach. Serve and enjoy!
healthy AND scrumptious!
This meal was just fabulous. It tasted right out of your mafia grandmother’s Italian kitchen:) It was slightly smokey-sweet, and so slurpy! It tasted wonderfully hearty and comforting with the warm oregano and basil. It was hard to believe the sauce was just a humble red pepper!
And the spinach gave a nice green contrast — and come on, who doesn’t love spinach? :)
yum yum yum!
This meal would have made John Dillinger proud:)
what a plate!
Did you see Public Enemies? Or are you a fan of Mob Flicks? The Godfather? The Sopranos?
Need a food processor? Here's the one I use and LOVE: