This month in the Secret Recipe Club we were assigned Jeannette’s Healthy Living which is a great blog run by Jeannette that focuses on healthy cooking and eating. I love that each blog entry has a description of a different food or ingredient and why it’s good for you. There were so many of her recipes that I wanted to make (like an egg baked in an avocado or a healthy hot black bean salsa dip) and I have pinned some of them for later! I finally decided to make Chicken with Romesca Sauce….
- 2 tomatoes
- 2 red peppers
- 2 garlic cloves
- 2 tbsps oil (I used olive oil but chili oil is recommended)
- 1/3 cup almonds
- 1/8 cup walnuts (Jeannette used hazelnuts but I had walnuts in the cupboard)
- 1 -2 tbsps red wine vinegar (to taste)
- salt to taste
Slice the tomatoes in half and, along with the whole red peppers, put on an oiled baking sheet. Bake for half an hour at around 190 C or 375 F. Cover the roasted peppers with a cloth or place in a sealed plastic bag to make the peeling process easier.
Place the garlic, oil, nuts and half of the red wine vinegar into a mini food processor. Peel the tomatoes and peppers and remove the pith and seeds from the peppers. Then add all the innards into the processor. Blend together and then taste, season with salt, pepper and the extra red wine vinegar if you feel this is needed.
This makes a sizable amount of sauce so we actually had it for two dinners! The first night we ate with chicken as in Jeanette’s recipe and the second night night we chopped up some leftover chicken and served it with the romesca sauce over pasta. Delicious!