2013-05-24 15_02_18

Roasted red peppers and a bit of garlic and olive oil are quickly turned into a stellar, simple pasta sauce perfect for those following the Interstitial Cystitis Diet.

Ingredients:

6 red peppers (sweet bell peppers)
3 Tbsp. olive oil, plus more for taste and consistency
2 cloves garlic, chopped
1/2 tsp. salt
1 tsp. lemon zest (if tolerated)

Directions:

  1. Roast and peel the red peppers. Chop the peppers roughly.
  2. In a saucepan over medium heat, warm the oil. Add the garlic, salt, and chopped peppers. Cover and cook, stirring occasionally, until the peppers look silky and the flavors have blended, about 10 minutes.
  3. Transfer the mixture to a blender or food processor and whirl until very smooth. Add a tablespoon or two of olive oil, if necessary, to achieve a very smooth texture.
  4. Add more salt and/or optional lemon zest to taste.
  5. Warm, gently, if necessary. Use on freshly cooked pasta, over broiled or grilled chicken, or on baked or grilled fish.

Recipe adapted from about.com foods.

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A great alternative to missing out on pizza night! Or, cut pizzas into eighths and serve as an appetizer. It also makes a yummy alternative to bruschetta topping —  make the recipe on sliced french bread (instead of pita) and broil as stated.

Makes 4 servings 
30 minutes or less

Ingredients:

  • 1 cup jarred roasted red peppers, rinsed and drained (2 large peppers), plus more for garnishing pizzas if desired
  • 6 oil-packed sun-dried tomatoes, draining plus 1 tbsp oil 2 6.5″ whole wheat pita rounds, split apart to make 4 thin rounds
  • Dried oregano, for spinkling
  • 2 tsp olive or basil pesto
  • 1/4 lb. (1 ball) fresh mozzarella cheese, drained and thinly sliced
  • 16 small fresh basil leaves
  • Remember, each ingredient on the list is optional based on personal tolerance with the IC diet. Please adjust as necessary for yourself.

Instructions:

  1. Preheat oven to broil. Puree red peppers and sun-dried tomatoes and their oil in food processor 1 to 2 minutes, or until smooth.
  2. Place pita rounds on baking sheet. Spread 1/4 cup red pepper sauce on cut side of each pita. Sprinkle with oregano, then top with mozzarella and pesto, garnish with sliced peppers if desired.
  3. broil 3 to 5 minutes, or until cheese is melted and bubbly. Scatter basil leaves over pizzas and serve.

Nutrition per pizza: 193 cal, 11g fat (4g sat fat), 18g carbs, 3g fiber, 313 mg sodium, 2g sugars, 22mg cholesterol.

Thanks to an IC friend, Brenda for sending this recipe along to share.