tracey67
08-20-2001, 07:00 PM
I was at TJs last week and decided to pick up a jar of their roasted red peppers. Since I've never noticed them at TJs before, I usually just buy whatever I find at the grocery store. When I do this, I usually reserve them for recipes where texture doesn't matter too much, because I usually find them pretty mushy.
WELL...the TJs peppers are another matter altogether! When I pulled them out of the bottle they were totally firm and NOT a pile of mush as I'm used to. On top of that -- they're really cheap. I bought a 24 oz. jar for $1.49 (I think the one I buy at the grocery store is only about 8 oz and around $3). I HIGHLY recommend these for any purpose - their texture is firm enough that you could even use them in stir-frys (they'll be a LITTLE softer than crunchy fresh peppers, but still pretty nice).
As for dinner...I made a recipe from Epicurious that was simple and very tasty (and - although I don't have nutrition info - I think pretty low in fat). It's called Fettuccine with Red Pepper Sauce. I sauteed a few shrimp in garlic to put on top and started the meal with a simple cucumber and grape tomato salad. I didn't have any parmesan so I just skipped that and it was still flavorful without it. Oh - and although the recipe calls for fresh peppers, the jarred TJs ones worked great. Here's the recipe if anyone is interested (using jarred red peppers, this makes a good "pantry" meal since you'll most likely already have all the ingredients on hand).
tracey
FETTUCCINE WITH RED PEPPER AND BASIL SAUCE
2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.
Serves 2.
Gourmet
June 1993
WELL...the TJs peppers are another matter altogether! When I pulled them out of the bottle they were totally firm and NOT a pile of mush as I'm used to. On top of that -- they're really cheap. I bought a 24 oz. jar for $1.49 (I think the one I buy at the grocery store is only about 8 oz and around $3). I HIGHLY recommend these for any purpose - their texture is firm enough that you could even use them in stir-frys (they'll be a LITTLE softer than crunchy fresh peppers, but still pretty nice).
As for dinner...I made a recipe from Epicurious that was simple and very tasty (and - although I don't have nutrition info - I think pretty low in fat). It's called Fettuccine with Red Pepper Sauce. I sauteed a few shrimp in garlic to put on top and started the meal with a simple cucumber and grape tomato salad. I didn't have any parmesan so I just skipped that and it was still flavorful without it. Oh - and although the recipe calls for fresh peppers, the jarred TJs ones worked great. Here's the recipe if anyone is interested (using jarred red peppers, this makes a good "pantry" meal since you'll most likely already have all the ingredients on hand).
tracey
FETTUCCINE WITH RED PEPPER AND BASIL SAUCE
2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.
Serves 2.
Gourmet
June 1993