Friday, August 1, 2008

Food Storage Friday: Roasted Red Pepper Alfredo Sauce

Today's recipe is an Alfredo sauce which I've adapted from a recipe in a Provident Living pamphlet that I received in a box of food storage from the cannery.


The Ingredients: Powdered milk, flour, water, salt, red pepper flakes and roasted red peppers. That's the pamphlet I got in my cannery order. I'll try to find it online so I can link to it. There are quite a few recipes in there, but they need doctoring, because they're quite bland. But they are great backbone recipes.

Mix the dry ingredients together.

Then add about half of the water.

Add to your skillet and add the rest of the water.

Stir frequently over low-medium heat until it thickens. This is your basic white sauce/rue. In fact, you could add cheese right now and make macaroni and cheese.

When your sauce has thickened, add your red pepper flakes. I used 1/2 tsp and it was too spicey for me, but just right for my husband and the kids. What can I say?

Add a little oil to a frying pan and heat until warm.

Use a fork to pull about half the red peppers out of your jar and onto a paper towel. Blot the moisture away. Now would be a good time to chop them into bite sized pieces.

But if you forget, like me, add the peppers to the oil and just heat them until the peppers are warm through.

When the peppers are ready, add them to your sauce.

Serve with pasta! This is a really great recipe, especially considering the food storage ingredients. Hang onto your jar of red peppers because we'll use the rest of them in our hummus next week.

Roasted Red Pepper Alfredo Sauce

1/4 cup flour (whole wheat or all-purpose)
10 Tbsp powdered milk
3/4 Tbsp salt
2 cups water
1/2 tsp red pepper flakes (or to taste)
1/2 jar of roasted red peppers
olive or vegetable oil
1 lb pasta

Boil water and cook pasta according to package directions.

Mix dry ingredients together well. Add enough of the liquid to make a smooth paste. Add to pan over medium heat and add remaining liquid. Stir frequently until sauce thickens and comes to a boil. Add the pepper flakes and any other seasonings.

While sauce is cooking, warm a tablespoon or less of oil in a small skillet. Drain and pat dry roasted red peppers and chop into bite size pieces. Add peppers to oil and warm. Drain and add to sauce when sauce is thickened.

Serve over pasta.


Aubrey said...

um...Did you ever find this recipe? I'd really like to make it...

JROD said...

The booklet is available as a free PDF download from ldsctalog.com, item # 06600000.
Here is a link: