Sangria-Soaked Tri-Pepper PastaPosted: September 8, 2010
Hello, hello! Is anyone else operating one day behind like I am? I have to keep reminding myself that it’s Wednesday, not Tuesday! My mental calendar is all sorts of confused, which is so not good as I’m trying to fall into stride at my new job!
It turns out that there’s a top-notch vegetarian restaurant only 2 miles away from the preschool…it’s called the Lovely as Charged kitchen 😉 This means I’ll get to play around with more substantial and innovative lunches. I’m not sure what that translates to for the blog and my posting schedule, so bear with me as things regulate – we’ll see what comes of that setup shortly!
Passing my beloved produce stand on the way home also means I’ll be stocking up on fresh goods more frequently; dinner tonight was definitely inspired by a 3/$1 sale on peppers and a $1.25 basil plant!
Once when I was younger (around 8 or 9) my grandmother and I both got baby basil plants; she meticulously gardened hers and I plopped it on the back porch where my dog “watered” it for me…mine grew like crazy and hers petered out with a few weeks! Other than puppy pee…does anyone have any tips to keep her alive?
Apparently, I’ve developed an appreciation for peppers, which had previously fallen into the “consuming this will kill you DED” category. Thanks, taste buds, for changing faster than my kiddo’s pants.
Sangria-Soaked Tri-Pepper Pasta!
(Technically serves two ordinary people, but this carb queen ate it in one serving)
- 3 Roma tomatoes
- 1/3 red pepper
- 1/3 yellow pepper
- 1/3 green pepper
- 3 cloves fresh garlic
- 1/4 cup Sangria
- 1/8 cup loosely packed fresh basil leaves
- 1 teaspoon Turbinado sugar
- 1 teaspoon vegetable oil or EVOO
- Sea salt and black pepper to taste
- Single or double serving of your favorite whole wheat pasta
Directions: Eviscerate and cube peppers; sauté’ in chosen oil over low heat. Eviscerate and chop tomatoes, add to pan with peppers. Pour in sangria and continue to cook on low heat, stirring frequently for 3-5 minutes. Mince garlic and basil; add to mixture, and sprinkle in the sugar, salt, and pepper. Continue to stir for 3-5 minutes or until desired soft texture of vegetables is reached. Serve hot atop noodles.
Scarf-ville. As much as I tried to savor it, I pretty much inhaled it. The flavors of this were absolutely up my alley – I favor sweet pasta toppers over spicy, aggressive Arrabiatas any day.
I’m debating a run vs. a yoga session before Criminal Minds tonight – it’s one of the only shows I watch on a routine basis! Shemar Moore is le sex.
What are your can’t miss shows?