My acupuncturist told me that I have a weak pulse and need to eat more red meat, so this one is for her. Have I told you how much I love acupuncture? I try to go at least once a week, but I got a little off track during crazy month. I’m back now, and am feeling GREAT! I get acupuncture to help with my sleep issues, stress, and anxiety . I can honestly say, I haven’t slept this well in years! I really can’t remember the last time (until recently) that I’ve slept through the whole night without assistance from some sort of sleep aid. Its amazing! Other friends of mine are loving it as well. It can help you with pretty much anything from back pain, to fertility, to depression. Check it out!
Anyhoo, back to the food. I saw this recipe in Cooking Light, and the “fiery pepper sauce” intrigued me. The Hubs loves his spicy food, so I gave this a shot. It turned out really delish, but I did have to triple the amount of red pepper flakes in order to get it up to The Hubs “fiery” standards. I was excited because there were tons of red peppers at the farmers market this week, so I got to buy a bunch of them for this. The complete recipe is for some vegetable cous cous and sirloin skewers, but I just had a couple of steaks (not sure the cut) that I cut up for this, and I served mine with roasted cauliflower instead of the cous cous. Click the link to see the complete recipe.
Fiery Pepper Sauce recipe from Cooking Light
- 4 red bell peppers
- 1/2 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon crushed red pepper
To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
Love my immersion blender!!!
A nice little way to mix up our usual turkey/seafood/beans fare! Its not that I don’t like red meat, for some reason, I just gravitate more towards fish and vegetarian foods. Perhaps I’ll have to make a more concerted effort to get my fill of red meat…..for my acupuncturist’s sake of course!