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Nutrition & Wellness for Couples |
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Roasted Bell Pepper Cumin Sauce
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This colorful, fragrant sauce is simple to prepare and
yummy over grilled chicken or fish.
It would also be
good stirred into Risotto. Roasting your own peppers
is easy. Once you get in the habit of roasting your
own peppers this way you will always do your own
instead of using peppers from a jar. For an extra kick
of heat, add a pinch of Cayenne pepper.
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Directions:
Roast bell
peppers by placing over a low to medium open gas flame
atop of your stove, turning until evenly charred and
blackened. Wrap in foil or place in a brown paper
bag. Allow roasted pepper to sit until cook enough to
handle. Skin pepper and discard seeds and membrane.
Alternatively, split and seed the pepper and broil on
a cookie sheet until charred, then continue.
Place skinned
pepper in a blender with balance of ingredients.
Puree sauce until smooth. Season with salt and pepper
to taste.
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Serves: 4-6
Ingredients:
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2 large bell peppers
– combination of yellow, orange, or red
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6 tablespoons
natural rice vinegar
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4 cloves garlic,
finely minced
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2 teaspoons ground
cumin
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2 teaspoons course brown mustard
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1 teaspoon ground
chili powder
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1 tablespoon olive
oil
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Fresh ground pepper,
to taste
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Heat gently over low heat in a small saucepan until warmed.
Serve over grilled chicken or fish. Or, serve chilled with
couscous, quinoa, or brown rice salad.
Nutritional Value Per Serving:
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Calories
(kcal): 70.38
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Energy (kJ):
294.49
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Protein (g):
1.46
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Calories
from Protein: 5.41
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% Calories
from Protein: 7.69
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Carbohydrates (g): 13.35
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Calories
from Carbohydrates: 49.53
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% Calories
from Carbohydrates: 70.38
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Fat (g):
1.85
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Calories
from Fat: 15.44
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% Calories
from Fat: 21.93
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Saturated
Fat (g): 0.22
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