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15
2 ribs celery, trimmed and cut in
1
⁄2-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers,
cut in 1-inch pieces
1
⁄2 cup dry white wine
(such as vermouth)
3 tablespoons tomato paste
3 cans (15–ounce) recipe-ready
diced tomatoes with juices
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black
pepper
In a 3
3
⁄4-quart saucepan, heat the olive oil
over medium heat. Add the onion, carrots,
celery, garlic, oregano and basil. Cover
loosely and cook until the vegetables are
softened, 6–8 minutes. Stir in the roasted
red peppers, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce
heat and simmer for 35–40 minutes, loosely
covered. Uncover and simmer for 15–20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids
in the blender jar with
1
⁄2 cup of the cooking
liquid. Cover the blender jar. Select Purée
and pulse 10 times to chop. Use a plastic
spatula to scrape the sides of the blender
jar. Blend for 30–40 seconds, until smooth.
Return the puréed tomato mixture to the
liquid in the saucepan and reheat gently
over medium low heat. Add salt and pep-
per.
Nutritional information per half-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 194mg
calc. 26mg • fiber 2g
DRESSINGS, VINAIGRETTES,
MARINADES
RED PEPPER COULIS
This coulis combines the sweet taste of the
red pepper with its roasted counterpart to
create a flavor-packed, yet healthy sauce,
perfect for grilled vegetables, chicken and
seafood.
Makes about 2 cups
2 pounds sweet red peppers
(approximately 5 medium peppers)
5 cloves garlic, unpeeled
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 shallot (about 1 ounce),
finely chopped
2 tablespoons white wine
1 cup chicken stock or broth
1
⁄4 teaspoon fresh lemon juice
1
⁄4 teaspoon kosher salt
freshly ground pepper to taste
Preheat oven to 425°F.
Place 2 of the 5 (or half the original amount)
peppers on a baking sheet with 5 cloves of
garlic. Roast in preheated oven for 15 min-
utes. Remove the garlic cloves and place in
a small heatproof bowl. Return baking tray
to oven and continue roasting peppers for
an additional 30 minutes, turning peppers a
few times to ensure even browning. When
peppers are charred evenly, place in the
bowl with the garlic and cover tightly with
plastic wrap. Let peppers steam and cool
to loosen skins, at least 30 minutes. Once
cool, peel the skins and remove seeds
and discard. Reserve cleaned peppers
with peeled garlic cloves. (May store the
peppers and garlic together in plastic food
storage bag overnight in refrigerator). Chop
the remaining peppers into 1-inch pieces.
Heat butter and olive oil in a 3-quart sauté
pan over medium heat. Add chopped shal-
lot and sauté for about 2 minutes, being
careful not to pick up any color. Add the
chopped raw peppers and stir to coat with
oil. Reduce heat to low and cover. Allow
peppers to sweat over low heat for about
30 minutes until tender, stirring occasional-
ly. Remove lid from pan and increase heat
slightly. Add wine and stir until liquid is
mostly evaporated, about 2 minutes. Add
chicken stock, bring to a simmer and
reduce by half, about 5 minutes.
Place the cooked peppers with the
reserved roasted peppers (discard garlic or
reserve for later use) in the blender jar. Add
salt and lemon juice. Select Purée and
blend for about 30 seconds. Taste and
adjust seasonings to your liking.
Nutritional information per serving (
1
⁄
4
cup):
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g
sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g
THAI PEANUT SAUCE
An addictive sauce, traditionally used
for chicken or beef satay – also delicious
spooned over steamed rice or sautéed
vegetables.
Makes about 1 cup
1 serrano chili, seeded
and roughly chopped
1 clove garlic
1 inch piece of ginger, peeled
and roughly chopped