Easy roasted poblano pepper sauce

They say variety is the spice of life. I completely agree, especially when it comes to cooking. While Mike and I do not eat meat, we still have an amazing amount of variety in our diet. Think that’s mostly because I get sick of cooking the same things and he will pretty much eat whatever I put in front of him. So, we have some fun with our meals!

But, what if you’re drawing a blank? Have nothing in the fridge? Don’t feel like being creative after a 10 hour workday!?

Pepper sauce

Last weekend we went to Sonoma & San Francisco – half for play, half for work. Right before we left, I was using up all the food we had in the fridge and couldn’t seem to think of anything to do with the poblano, jalepeno and Anaheim pepper. You bet your beets I wasn’t going to throw them out. So, I threw them in the oven at 375 for 15 minutes, let them cool, then threw them in a freezer tight container. Then we hit the road!

Well, tonight I thawed those bad boys and made a fabulous pepper sauce to pair with amazing chili rellenos.

Roasted poblano pepper sauce

3-4 medium-hot peppers roasted (375 for 15 minutes)
1/3 cup of vegetable broth
Small handful of cilantro
Juice from two slices of lime

Workhardcookhard
Put all ingredients in a blender and enjoy – Work hard cook hard!

Kitchen Bliss = new food creation

I love to cook. Love. I’m not a professional chef, have never been to culinary school, don’t know the chemical reaction of adding one ingredient to another, although I do know its a science. An art form.

My love of cooking most likely stems from my love of food…I’ve always been an eater. Until March of 2013, I ate everything, didn’t discriminate or turn my nose up at anything. Fast forward a year, and I’m much more conscious of what I ingest and how it will affect me, nutritionally speaking. Yes, I’ve become one of those pescatarians…and couldn’t be happier with the choice.

So, cooking is my thing, my hobby, something I love. And two weeks after we moved to Colorado, Mike demoed the kitchen.

NOOOOOOOOOOO!

Well, We lived….on toaster oven creations, frozen veggie pizzas, and eating out (Arvada has some great restaurants). And here we are, four months later, with a gorgeous kitchen Mike put together himself. How have I celebrated?

By cooking, of course!

Panko encrusted halibut

Panko encrusted halibut with roasted red pepper couscous & zucchini fries

For the fish
1/2 cup of panko (Chinese breadcrumbs)
2cage free eggs
Pepper
2 filets of wild caught Halibut

For the roasted red pepper couscous
2 red peppers, cut in half and de-seeded
1/2 cup vegetable broth
3-5 gloves of garlic ( depending on taste)
1 cup couscous
1 tablespoon of olive oil

For the zucchini fries
2 zucchinis
Salt pepper
1 tablespoon of olive oil

1. Take the halved red peppers, brush with olive oil and roast at 375 for about 20 minutes, or until the skin becomes charred. Roast garlic cloves (skin on) alongside the peppers.

2. Cook couscous as directed.

3. Take zucchini, cut off ends, then slice lengthwise to halve. Slice each half lengthwise in strips (4-6 strips for each half). Toss in olive oil and salt and pepper. Bake in oven at 375 for 10-15 minutes.

4. Take roasted peppers and garlic out to cool for a bit. Remove skin from garlic. Once cooled, put in a blender with the vegetable broth. Blend until liquified. Add to cooked couscous.

5. Take halibut, dip in beaten eggs, then bread with panko. Evenly coat each side. Heat a bit of oil in a skillet and sauté on low-med heat for 5-7 minutes per side.

Enjoy!!!