1 1/2 heads of garlic, roasted in oven for 20 minutes @ 400. Slice off bottom and drizzle with olive oil, sea salt, and black pepper - wrap in tin foil.
2 red peppers, roasted in oven for 20 minutes @ 400. Turn half way. Peel off skin.
3 large tomatoes
1 small white onion
large handful of fresh Italian parsley
1 T of whole black peppercorns
Combine ingredients in Food Processor. Pulse until creates a thick 'soup'. Add salt to taste.
Friday, May 16, 2008
1/2 1lb bag of spaghetti noodles
extra virgin olive oil
2 cloves of garlic minced
1 small onion, chopped
5 boneless, skinless chicken breasts, sliced
2 Packages fresh broccolini
1/2 of a fresh pineapple, cored and sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 cup baby carrots, sliced in rounds
1 cup cherry heirloom tomatoes
Trader Joe's Ginger Beer, 12oz (split use)
1/2 cup low sodium chicken broth (split use)
1 Tbs low sodium soy sauce
1 Tbs brown sugar
Sea Salt, to taste
Cook pasta noodles in boiling water, drain and set aside.
Coat the bottom of a large frying pan with olive oil and heat on low. Add onions and garlic. Saute until onions become opaque, stirring frequently. Add chicken. Raise temperature to medium. After chicken has browned add 6oz of Ginger Beer and 1/4 cup chicken broth. Leave over low heat, while cooking the vegetables.
Heat a large stock pot over medium heat. Coat the bottom with olive oil. Add broccolini and carrots. Stir to coat with olive oil. Add peppers, tomatoes, and pineapple. Stir. Saute for a few minutes, stirring frequently. Add remaining Ginger Beer, chicken broth, soy sauce and sugar. Cook until vegetables are just tender. Add cooked chicken and noodles to stock pot. Salt to taste, and combine.