FMD P3 Red Pepper Sauce with Garden Meatballs and Quinoa Pasta
Ingredients:
2 Tbsp. olive oil
1/2 med. onion
1 cup of chicken broth {I like “better than bouillon” chicken flavor)
1/4 cup of white vinegar
1 Tbsp. of Monk fruit sweetener (or xylitol)
1 Tbsp. of red paprika
1/2 Tbsp. of garlic powder
4 large red peppers, cut into big chunks seeds cleaned out
salt and pepper to taste
quinoa pasta
3 garden meatballs per person
Directions:
In a large stock pot heat up the olive oil and cook the onions until they’re caramelized, about 6 to 7 minutes, stirring frequently. Add the pepper to the caramelized onion and stir, scraping the bottom of the pan from all the yummy brown bits at the bottom.
Add garlic powder, paprika, sweetener, salt and pepper to the red peppers and cook until softened, about 10-15 minutes.
Add the white vinegar and chicken broth and cover. Cook for another 20 minutes, stirring once in a while. When ingredients are nicely softened and married well, it’s time to process.
With an immersion blender, purée the mixture carefully until smooth. I like to keep my lid on top of the pot with my other hand while I do this as I move the immersion blender around, otherwise I have red pepper sauce all over my kitchen walls!
Once things are smooth, give it a good stir and heat with the garden meatballs in the sauce for about 10 more minutes. The garden meatballs are heated through and add a little bit of meat flavor gets infused into the red pepper sauce.
Serve hot over quinoa pasta. My family likes to add Parmesan cheese to the top, though I need to stay FMD compliant so I avoid the cheese! Delicious either way!
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