80 degrees outside, 500 degrees in my kitchen. Not really, but I was certainly sweating buckets. Did I mention I live in a small 2 bedroom apartment? Did I mention my kitchen is teeny tiny? I can’t grill any meat on my stove without the smoke detectors going off and if my ovens hot so am I. Ah well, cook now, shower later. So tonight was a total experiment and it was TASTE-EEE. This evening’s recipe has two parts, first you have to roast your peppers than you can make the bolognese sauce. You can technically buy roasted red peppers but the way I see it, the more from scratch the less likely the headache. And hey, you also get to use your new handy dandy headache free chicken broth! A good tip for the garlic and basil, Dorot sells frozen cubes. You just toss them into whatever you’re cooking. 1 cube = 1 tsp. They’re great!
Roasted Red Peppers (Part 1):
5 Red Peppers
Preheat broiler. Line a sheet pan with aluminum foil and lightly spray with Pam or wipe with a little oil. Chop off tops of red peppers and clean out the seeds. Cut the peppers in half and flatten them face down against the pam. Place under broiler for 10 minutes. Remove peppers from oven and let rest for at least 15 minutes. Peel the skin off of the peppers.
Roasted Red Pepper Bolognese (Part 2):
Roasted Red Peppers or 1 15.5oz Jar of Roasted Red Peppers
1 pound Ground Turkey, preferably dark meat
1 leek, green parts removed, diced
4 cloves garlic, minced
2 tablespoon olive oil
1/2 cup head friendly chicken broth
2 tablespoons sugar
1/4 teaspoon ground pepper
1 teaspoon salt
1/4 cup chopped fresh basil
Using a blender or food processor, add roasted red peppers (with juices), leeks and garlic (if you’re using Dorot, wait on the garlic till you’re simmering your sauce) and pulse until combined and smooth. Heat 1 tbsp. olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer. Stir in the remaining sauce ingredients (stock, sugar, salt, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5-10 minutes. In the meantime, in a large saute pan heat 2nd tablespoon over medium-high heat. Add ground turkey and heat until cooked through. Add turkey to red pepper sauce and simmer for another few minutes. Serve with pasta or shredded zucchini pasta. (Don’t forget to salt your water when you cook your pasta).