Roasted Red Pepper and Goat Cheese Alfredo

I have run across this recipe on Pinterest many times. It has always looked delicious but seemed a little labor intensive for my usual quick-fix meal preference. I had some family and friends come over for dinner the other night and wanted to make a meal that would impress so I decided to give it a shot. Not only was it delectable, it turned out it was really easy to throw together. 

Roasted Red Pepper and Goat Cheese Alfredo

Adapted from Lauren's Latest

6 whole red peppers

2 tbs evoo

1 large onion, diced

4 garlic cloves, minced

2 cups heavy cream

1.5 cup parmigiana Romano cheese

10 oz goat cheese

2 tbs fresh basil, chopped

1 tsp crushed red pepper

salt and pepper

24 oz linguine pasta, cooked to package instructions, drained

(Note: I use quinoa pasta for me and regular pasta for my guests)

Begin by roasting your red peppers either over a gas stove, on the grill, or in the oven which is what I did. Set peppers aside as they are cooling and begin to saute onion and garlic in evoo over med-high heat in a heavy pot; cook until translucent. Place onion and garlic mixture with about 1/4 cup of cream in the food processor.

Once peppers have cooled, core and peel, peel and roughly chop peppers. Add them to onion mixture in food processor. Blend until desired constancy. I prefer mine to be on the chunkier side. Add contents from food processor back to heavy pot. Add in milk, then cheese, and then seasonings. Be sure temperature is not too hot so you do not scorch the sauce. Pour finished sauce over drained pasta and carefully mix. Makes 6 large servings.  

Additions: We added shrimp sauteed in a little evoo with salt and pepper on top of our pasta. 

Enjoy!

Black Bean & Sweet Potatoe Chili

This winter favorite recipe is packed with flavors that dance in the mouth. Sweet potatoes + black beans always make for a great combo, but adding the savory sweet kicks of chili and cocoa powder really adds to the mix. This chili is so thick and packed with flavor your carnivorous friends will not even notice it is naturally vegan, vegetarian, and gluten free.




Black Bean and Sweet Potato Chili

adapted from Real Simple.

1 tbs evoo

1 onion, chopped

2 cloves garlic, chopped

2 jalapeños, cored and chopped

2 poblano peppers, cored and chopped

1 - 12 oz bottle (gluten free) beer

1 large sweet potato, peeled and cubed

2 can black beans, drained and rinsed

1 can fire-roasted diced tomatoes, with juice

2 tbs tomato paste

2 tbs chili powder

2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp Chipotle chili powder

1/2 tsp cinnamon

2 tsp cocoa powder

 

In a large Dutch oven or heavy pot, heat evoo over medium-high heat and sauté garlic, onion, and peppers until tender. Add sweet potatoes and cover with beer. Bring mixture to boil and then let simmer for 10 minutes. Add remaining ingredients and cook an additional 10 minutes.

 

Garnish with your favorite ingredients: cheese, sour cream, avocado, tortilla chips, or cilantro.

 

Note: I have also made this recipe in a crockpot. Add all ingredients and cook on low for 7-8 hours.

 

Tip: Ever wonder what to do with that extra tomato paste? Scoop it into a ziplock bag and put in the freezer. It's easy to break off a small chunk next time you only need a small portion for a recipe.

ENJOY!