Red Pepper Fusilli & Feed South Africa

Leftovers are a huge portion of lunches in our home. It’s a way not to create food waste and also have a healthy lunch. This Red Pepper Fusilli is perfect for that. The sauce really taste so much better the next day because it sticks to the pasta. We are lucky for the leftover lunches we get to have. Too many children go without lunch all over the world every day. Sometimes my kids don’t take their own lunch which upsets me because we always try to keep something for them to take. What is more upsetting is when I think of a child that doesn’t have the option for lunch at all. Picture a child walking to school hungry, unable to concentrate, with a belly ache before the day is over. I just couldn’t imagine this for my teenagers and wouldn’t want that for anyone else’s.

Red Pepper Fusilli | Mooshu Jenne

Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized. I am asking my readers to consider donating to this fundraising campaign that will provide 100 South African school children a daily meal for one year. Just $10 can feed a child their only meal of the day. That’s less than a week’s worth of lattes at Starbucks.

To follow along for more information check out: The Giving Table at Twitter: @thegivingtable / #feedsouthafrica and Facebook: facebook.com/givingtable or The Lunchbox Fund at Twitter: @thelunchboxfund and Facebook: facebook.com/thelunchboxfund.

Red Pepper Fusilli | Mooshu Jenne

Now for the Red Pepper Fusilli recipe which is simple and can be made with very little ingredients for a large family. We made this last night and chowed down on it for lunch today. It takes a tad of work but it is completely worth it. 

Red Pepper Fusilli
Serves 6
Roasted red pepper sauce toss over fusilli pasta.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 small white onion; diced
  2. 3 garlic cloves; minced
  3. 1 tablespoon olive oil
  4. 3 red bell peppers; seeds removed
  5. 2 cups heavy whipping cream
  6. 1/3 cup milk
  7. 1 bag of fusilli pasta
  8. 2 teaspoons crushed red pepper
  9. 1/2 teaspoon paprika
  10. Salt and pepper
  11. 1/3 cup parmesan; grated, shredded or flaked
Instructions
  1. Cut off tops of red bell peppers and slice in half. Remove ribbing and seeds. Place with flesh side up on a baking sheet lined with parchment paper. Broil on high for 7 to 10 minutes. Remove peppers from oven and place in a glass or ceramic bowl and cover with plastic wrap. Leave in bowl covered for 10 minutes. Once the time is up remove skins from peppers.
  2. You may use a food processor or immersion blender to puree the peppers. Add in heavy cream and milk. Puree again with peppers. Set aside.
  3. In a large pot, bring water to a boil and cook fusilli for 10 minutes or according to package directions.
  4. In a saute pan, add in garlic, onions, and olive oil. Cook on low until onions are translucent. Add in pepper mixture and raise heat to medium low. Add in paprika, crushed red pepper, salt and pepper. Cook for about ten minutes until sauce thickens a bit.
  5. Toss sauce over fusilli and garnish with parmesan.
Notes
  1. You may serve this with chicken and parmesan bread.
Mooshu Jenne http://mooshujenne.com/
 

 

Ropa Vieja with Patatas Bravas

I thought it would be first important to take about the origin of Ropa Vieja. Many think it to come from Cuba but in all actuality it came from Spain’s Canary Islands.  Ropa vieja originated in the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. This is how ropa vieja arrived in the islands; with the Canarian immigrants. The original version of ropa vieja contained leftovers, but later became a shredded meat dish with chickpeas and potatoes in the Canary Islands.

ropavieja2

I find this really interesting because well I find pirates astounding. The TV shows, the movies and the real stories of horror. Ships are also fascinating to me. To think if you were on a ship for months at a time and then you get to port to eat some ropa vieja. That must have been a joy for those sailors. It is definitely one of my favorite dishes from the Mediterranean region. 

Ropa Vieja via Mooshu JenneThey even have a story about ropa vieja. As the oldest story goes is a man whose family was coming to his home for dinner. Being very poor, the man could not buy them enough food when they came. To remedy his situation, he went to his closet, gathered some old clothes (ropa vieja) and imbued them with his love. When he cooked the clothes, his love for his family turned the clothes into a wonderful beef stew. How interesting what love can do right?

 
I am entering this recipe as a part of a contest so I here is to hoping that I win!
Ropa Vieja with Patatas Bravas
Serves 6
Ropa vieja is flank steak slow cooked in spices sided with patatas bravas.
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Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
For Ropa Vieja
  1. 4 lb. flank steak
  2. 1 white onion, sliced in rounds
  3. 3 cloves garlic, minced
  4. 1 can (28 oz.) diced tomatoes
  5. 1 can (12 oz.) tomato paste
  6. 1 red bell pepper, thinly sliced into strips
  7. 1 green bell pepper, thinly sliced into strips
  8. 1 jalapeno, seeded and diced
  9. 1 chipotle pepper in adobo sauce
  10. 1 teaspoon dried oregano
  11. 1 tablespoon cumin powder
  12. 2 bay leaves
  13. 1 tablespoon paprika
  14. 1 1/2 cups vegetable broth
  15. 1 tablespoon apple cider vinegar
  16. 3 tablespoon cilantro, chopped
  17. Salt and pepper to taste
For Patatas Bravas
  1. 1 bag red potatoes; quartered
  2. 2 tablespoons olive oil
  3. Sea salt
For Sauce
  1. 1/2 white onion, diced
  2. 3 cloves garlic, minced
  3. 1 teaspoon paprika
  4. 1 teaspoon cayenne
  5. 1-12 oz. can tomato paste
  6. 2 teaspoon hot sauce
  7. 1/4 teaspoon salt
  8. 3 cups water
For Ropa Vieja
  1. Preheat oven to 400 degrees F.
  2. In a large, deep glass baking dish add flank steak and top with onions. Add minced garlic, chipotle peppers, jalapeno, bell peppers, vinegar, and cilantro. Top with diced tomatoes, tomato paste and vegetable broth. Add in oregano, cumin, paprika, and bay leaves. Cover with foil and cook for five hours until meat pulls apart and is tender.
For Patatas Bravas
  1. On a baking sheet lined with parchment paper layer quartered red potatoes. Drizzle with olive oil and top with sea salt. Pop into the oven with Ropa Vieja and cook for about 45 minutes until tender. Once tender broil potatoes on high for 3 minutes until browned. If potatoes are browned by just baking there is no need to broil.
For Sauce
  1. In a saute pan, add olive oil, minced garlic, and onion. Top with a bit of salt. Cook on medium to low heat until onion becomes translucent. Careful not to brown the garlic or onions. If they start to brown lower the heat. Once translucent add in tomato paste, water and spices. Whisk well. Add hot sauce and cook on low until sauce is thickened. Once thickened turn off heat and use to top potatoes.
Mooshu Jenne http://mooshujenne.com/