Gluten Free Romesco Sauce

I just realized I've been calling this stuff 'romanesco' sauce.  Ugh.  Silly me.  This romesco sauce is a spanish sauce made from toasted nuts, roasted garlic, tomatoes and red peppers. Typically, toasted bread too, but we're leaving that out so keep things gluten free. I can eat it on anything. Sandwiches instead of mayo, roasted potatoes, grilled vegetables, seafood.... so many things are better with a bit of tasty romesco sauce.

Cam and I are thinking about going 100% gluten free for the month of April to see how it goes. I'm hoping it will help me with my late night cracker addiction and keep my appetite focused on more healthy things.  Are you gluten free?  Do you like it and have you noticed any improvements to your health?  

Makes about 1.5 cups..

Romesco Sauce

1/2 cup slivered almonds

2 small tomatoes or 1 large, cut in half, seeds and stems removed

2 garlic cloves, skin on

1 red bell pepper

 3 tablespoons olive oil

1 tablespoons sherry vinegar

1  1/2 teaspoon smoked paprika

1/4 teaspoon cayenne 

s + p

Heat oven to 375 degrees.  Place almonds on a tray plus tomatoes and garlic on their own tray in oven.  Remove almonds after 10 minutes, let cool.  Roast tomatoes and garlic 20 minutes more.  Set aside to cool.  Remove skins from each.

Place whole red pepper on open flame of gas range.  Turn occasionally until all sides are completely black.  Place on plastic bag and seal.  Let steam in bag 10 minutes.  Blackened skins will wipe off easily.  Discard skins, stem and seeds.  

Chop red pepper, tomatoes and garlic.  Set aside.

In food processor, fitted with a S-blade, process toasted almonds to a fine crumb.  Add pepper, tomatoes, garlic, olive oil, sherry vinegar, paprika and cayenne.  Process until smooth and not gritty, about 5 minutes.  Season with salt and pepper.  

 

 

Tortilla Espanola

The spanish tortilla.  A staple on spanish tapas menus.  It's great for breakfast or a little bite anytime of the day.  

Makes about 8 servings. 

Spanish Tortilla

1/2 cup olive oil

1 small yellow onion, thinly sliced

2 baking potatoes, peeled, thinly sliced

3 cloves garlic, peeled, minced

s + p

pinches of smoked paprika

5 eggs, beaten

Heat an 8 inch skillet over medium low heat.  Add olive oil.  Heat.  Add onions, potatoes and garlic.  Season with salt, pepper and paprika. Stir/flip occasionally to encourage even cooking and avoid browning.   Cook until potatoes and soft but not falling apart, about 10 minutes.  

Drain oil from pan and reserve.  Transfer cooked potato mixture to bowl and toss with beaten eggs.  Wipe out pan, return to medium low heat.  Add 2 tablespoons of reserved oil back to pan.   Pour in potato egg mixture.  Cook until just set in center, about 20 minutes.  Carefully place a plate over skillet and invert tortilla on to the plate.  Slide tortilla back into skillet to finish cooking remaining, uncooked side.  Cook 5 minutes.  Remove from skillet and let sit 20 minutes before serving.  Serve warm, room temperature or cool.