Wednesday, January 12, 2011
Lately, you've been seeing a lot of baking showing up here on the blog. There's actually a bit of method to my madness.
I have always been one who expresses my creativity in the kitchen. Helps relieve stress. My zen time. My husband views it as the opposite, affectionately referring to me as the 'little tornado'.
I was thinking that maybe there was some truth in this observation. Perhaps my cooking could use a little more precision. Hence, all of the baking as of late. As you know, following the recipe is pretty critical to achieving the end results. Definitely requires focus.
(A minor, but surmountable, challenge for me as I've never been one to follow directions or play by the rules. That said, it has been a wonderful learning experience and well worth the effort.)
Today's recipe is getting back to my roots, one of those random creations that actually turned out quite well, and I might add, is full of lots of healthy nutrients which for me, is most important. Plus it contains so many of my favorite ingredients... what's not to love?
Before you cringe at the combination of red pepper, avocado and lemon, it is actually very good. The avocado adds creaminess and the roasted red pepper and lemon add extra depth and brightness. Top that with a little feta cheese and green onion... makes for a very striking and vivid presentation.
Roasted Red Pepper and Avocado Whole Wheat Pasta
2 roasted red peppers*, sliced and seeds removed
1 medium sized ripe avocado, pitted and quartered
juice of one lemon
1 garlic clove, minced
1 tomato, diced
2 teaspoons olive oil
fat free feta cheese
sliced green onion
1 pound whole wheat pasta (your choice, I used penne)
1. Boil water in large pot. Add whole wheat pasta and cook until al dente. Drain, reserving one cup of pasta water and set aside.
2. Add roasted red peppers, avocado and juice of lemon to food processor. Process until creamy and any lumps removed. Set aside.
3. In large skillet, heat olive oil on medium heat and saute garlic until fragrant, 1-2 minutes. Add diced tomato, cook another 1-2 minutes.
4. Add reserved pasta to large skillet and toss with tomato and garlic until warm and mixed.
5. Add roasted red pepper sauce to skillet and toss until heated. Add additional pasta water if needed to thin sauce.
6. Serve with fat free feta cheese and sliced green onion.
*I roasted my own red peppers, but I think this could also work well with drained roasted red peppers in a jar.
Healthy, colorful and hearty enough for a cool winter's evening. Comfort food with a creative twist.
What's your cooking style? Creative, throw stuff together type? Baking queen? A little bit of both?