Monday, November 26, 2007

The 100th Post: Red Pepper Cheese Spread

I can't believe this is Blog Post #100 already; seems like I just got started a little while ago with this project. I've learned so much from other bloggers and Internet resources about the gluten-free life and am happy to be part of this online community, helping each other make adjustments to eating well without the wheat family.

This new way of cooking and shopping has become so much easier over the last two years. Just before Thanksgiving, I attended a Gluten-Free Living class held at a local Hannaford supermarket and learned a few new things from the dietician teacher, but was more delighted by being able to pass on a few things to a recently-diagnosed celiac. We and the other attendees, some of whom had been living gluten-free for 15 years or more, were able to swap recipes, restaurant reviews and tips about our favorite gluten-free products and help ease our new celiac buddy's worries that she wouldn't be able to eat "normally" again.

In that spirit, I am happy to share an appetizer spread that is great for the holiday feasting season. You can dunk carrot and celery sticks in it, spread it on crackers or use it as a sandwich filling (it's pretty rich, so just use a thin layer). I am not sure where I clipped this recipe from. I suspect it may be from a cooking magazine from at least ten years ago, but I am positive that it is delicious.

Red Pepper Cheese Spread

3 cloves garlic, peeled and sliced into several slices
1 small onion, rough chopped
2 red peppers, seeded and cut in half
olive oil
1-1/2 cups Cheddar cheese
1 tsp. hot pepper sauce (or to taste)
2 Tbsp. snipped chives

Place garlic, onion, and red peppers (cut side down) in oiled glass baking dish. Drizzle with about 2 Tbsp. olive oil. Roast in preheated 375 degree oven 50-60 minutes. Place peppers in a brown bag or covered bowl to steam for 10 minutes. Peel skin off peppers.

Place all ingredients except chives in food processor and blend until mostly smooth. Add in chives.

Cover and refrigerate at least 2 hours to blend flavors.

Serve at room temperature.

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