Did you all have a good weekend?  They fly by in what feels like the blink of an eye.  Some of you may have today off too, which is awesome (love long weekends)!!  A very Happy Thanksgiving to all my Canadian friends!! We got to see lots of friends this weekend, and I feel like there is no better way to spend it!!  We also had some of those friends over to our house, which was awesome because it meant we were forced to do a good cleaning of the place.  Having everything clean is the best feeling!!

Onto the food… I have mentioned a few times how much I love Jamie Oliver.  On my all time favorite of his shows he shared a recipe for Piri Piri Chicken.  I first discovered it back in my meat eating days, and I was feeling adventurous after he pumped me up to cook like a maniac in the kitchen.  (Seriously, he flew around at inhumane speed during his 30 minute meals.  I can’t wait to see what 15 minute meals will be like! Ha!)

So I bought all the ingredients to make the meal and went to town.  I honestly couldn’t even imagine what the finished product was going to taste like because I didn’t think I had ever had a combination of flavors like this before in my life.  It turned out to be delightful!!

Now that I am on my own healthful culinary journey (this blog) I needed to revisit this recipe.  I only made it that once, but I hadn’t forgotten it.   It is a cinch to make, and I know you guys are going to love it.

This recipe, as with Jamie’s version, is all about the timing.  If you get the prep done (chop the potatoes, peppers, etc) and are efficient with your time (which I will admit is not a strong point of mine, especially when I am developing a recipe) you can have the whole thing in the oven in no time and on the table in 20 minutes.

Health highlight of bell peppers: all bell peppers start out green, but the longer they stay on the vine to ripen dictates the color and sweetness, as well as slightly changes the nutrient profile.  Red peppers are a great source of beta carotene, while orange offers high levels of other carotenoids.  All are high in vitamin C, and antioxidants.  I like to get a variety of colors, and have found that most people prefer the flavor of the sweeter (non green) varieties.  Peppers are good for your vision because of the carotenoids, are anti-inflammatory, and help support a healthy immune system.

Ingredients:

Piri Piri Sauce:

3 cloves Garlic (peeled)
3 small Shallots (peeled)
1 Jalapeno
½ cup Basil leaves (tightly packed)
½ cup Water
Juice and zest of 1 Lemon
2 tablespoons Soy Sauce

Tempeh:

1 (8 oz) package Tempeh (halved and sliced thick)
4 Bell Peppers (diced)

Roasted Potatoes:

4 russet Potatoes (cut into chunks)
1 tablespoon Canola Oil
½ teaspoon Turmeric
Salt and Pepper

Easy Instructions:

  • Roast the potatoes with the canola, turmeric, s&p at 450 until golden (about 20 minutes)
  • Blend all the ingredients for the piri piri sauce
  • In an oven safe dish add the bell peppers then tempeh and pour the piri piri sauce over the top
  • Bake at 450 for 20 minutes
  • If after 20 minutes the tempeh hasn’t started to brown, place under the broiler for about 3 minutes
  • Serve!! Enjoy!!!

Detailed Instructions:

  • Preheat the oven to 450 (F)
  • Toss the potatoes with the canola oil, turmeric and some salt and pepper in a large bowl
  • Add the potatoes to a parchment lined sheet pan
  • Put the potatoes in the oven
  • Add all the piri piri sauce ingredients to a blender
  • Blend until smooth
  • In an oven safe dish add the bell peppers then tempeh and pour the piri piri sauce over the top
  • Bake for 20 minutes, at the end of which the potatoes and piri piri should be ready
  • If after 20 minutes the tempeh hasn’t started to brown, place under the broiler for about 3 minutes
  • Serve!! Enjoy!!!

 

Related Posts Plugin for WordPress, Blogger...