Friday, January 27, 2012

Bell Pepper Cream Sauce

Well hello again. This post is for the creamy pasta lover who have gotten tired of the regular alfrado (nothing personal alfrado, but a girl needs a little variety in life). This recipe is creamy like alfrado but with a lot more flavor. It's my current Italian love.

Here is whats in it.

2 c. milk
1 red, yellow or orange bell peper (I prefer orange), seeded sliced.
1 garlic clove, peeled
3 tbs. tomato paste
1 tbs. cream cheese (fat free if you are going for extra healthy)
2 tbs. corn starch
1 tbs. butter
1 tsp. dried basil
1 tsp dried oregano
1/2 c. shredded mozzarella cheese
1/4 tsp. red pepper flakes
1tsp. salt

Now if you have a great blender (like a Vita-Mix) that chops everything up and heats it for you, just stick in all the ingredients and blend on high for 6 minuets.

Now if you don't have one or just want to cook it over the stove here is the plan.

Roast peppers on a pan in the oven until they are soft (mine normally have some black on them that peels off) Chop into little pieces and blend in blender with milk an garlic clove.

When the mixture is smooth poor it into a LARGE sauce pan. Turn heat to medium and add the remaining ingredients. Stir constantly. When the cream cheese and mozzarella have disolved and the  sauce has reached the temperature you want it to be take it off the stove and poor over your favorite pasta. We think the crab stuffed pasta from Costco is really delicious with it(not shown in picture), but it can go over anything.

Happy eating,
Miss Riss

Thursday, January 26, 2012

I'm Back.

It's here! Our computer finely arrived. The long ordeal of getting it is finally over, but we will skip that long, uninteresting story. While I still need to get my aperture program back, posts will be coming soon, As soon as tomorrow because that is Food Friday!

See you then.
Miss Riss