Thursday, January 3, 2013

Kale & Pepper Pasta Sauce!

New Things have arrived at GlutenFreeHappyTummy! I’ve been working all day to organize my babythis blog! Sorting recipes, categorizing them based on GF, Vegan, Body Ecology Diet, and Maker’s Diet; making a word cloud, and creating an easy to use index! And now, 24 hours later, it is finished!! Be sure to check it out!
So tonight will be a quick post — my eyes have officially glazed over!
so delicious and SO healthy!
Tonight for dinner, I made a pasta sauce out of Kale and Roasted Yellow Peppers. So sweet and delicious! I served it over Buckwheat noodles. With this fantastic pasta, I served roasted zucchini, and broiled Halibut. Superb.
what a plate! Gorgeous crust on the halibut!
Let’s start with the Pasta Sauce. Here’s what you need:
5 leaves of kale, chopped and steamed
yellow pepper, roasted and chopped
1/2 onion, chopped
3 shiitake mushrooms, chopped
2 garlic cloves, chopped – cooked
1 garlic clove, chopped – raw
dried oregano and basil
veg stock
reserved pasta water
To roast your yellow pepper, I literally set it on our gas flame 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!
While your pepper is steaming in the bowl, saute your onions in 1 tsp EVOO, salt, pepper, dried oregano and basil. Allow it to soften, and add in your mushrooms. Let them cook for about 3 minutes and then add in your 2 garlic cloves.  After 2 minutes, deglaze with about 1/2 – 3/4 cup of veg stock. Then, take off the heat and let cool. Place all your ingredients into your food processor, whirl it up, and you’ve got a luxurious sauce! Toss it with your buckwheat pasta and about 1/4 pasta water and enjoy!
beautiful zucchini!
Next, the Roasted Zucchini.
1 Zucchini, sliced into 1/2 in rounds, and cut in half
Preheat oven to 350. Line a baking sheet with tin foil and spray with olive oil. Toss your zucchini with 1 – 2 tsp EVOO, salt, and pepper, and spread in an even layer on the baking sheet. Bake for about 40 minutes, flipping half way through. Yum!
Finally, the broiled halibut. Lobsta Bakes’ wild, ocean-caught Halibut is so amazing. Sweet and flakey. MMM! I broiled it for about 15 minutes with 1 tsp EVOO, salt, pepper, chili powder and paprika.
amazing roasted yellow pepper and kale pasta! GF, Vegan, AND Body Ecology Friendly!
This meal was delicious! The zucchini was so soft and almost buttery on the inside! Fantastic! And then the pasta — OK, wow. The sauce was so flavorful! It was slightly sweet from the yellow pepper, but smokey and dark from the fire roasting process. It just permeated through the dish. Succulent.

My food processor made this sauce super luxurious! Here's the one I use:

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