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Chipotle Chicken Soup
1 tsp. olive oil
1/4 c. chopped yellow onion
1 cloves garlic, minced
1 fresh tomato, chopped (or 1/2 c. canned)
3 -4 c. chicken broth
1 whole chicken breast, cooked and shredded (skin discarded)
Black pepper
¼ c. canned chipotle chilies
1 /2 c. canned garbanzo beans, drained and rinsed
2-4 sprigs cilantro
1 avocado, cubed (optional)
1/2 c. cooked brown rice (optional)
Crushed tortilla chips (optional)
Lemon slices (garnish)
In a heavy skillet, heat olive oil and sauté onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes.. In a separate large saucepan, bring broth to a boil. Add chicken, sautéed vegetables, pepper, chilies, beans, and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice, or tortilla chips and serve in warmed bowls. Garnish with lemon slices..
Serves 4
1/4 c. chopped yellow onion
1 cloves garlic, minced
1 fresh tomato, chopped (or 1/2 c. canned)
3 -4 c. chicken broth
1 whole chicken breast, cooked and shredded (skin discarded)
Black pepper
¼ c. canned chipotle chilies
1 /2 c. canned garbanzo beans, drained and rinsed
2-4 sprigs cilantro
1 avocado, cubed (optional)
1/2 c. cooked brown rice (optional)
Crushed tortilla chips (optional)
Lemon slices (garnish)
In a heavy skillet, heat olive oil and sauté onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes.. In a separate large saucepan, bring broth to a boil. Add chicken, sautéed vegetables, pepper, chilies, beans, and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice, or tortilla chips and serve in warmed bowls. Garnish with lemon slices..
Serves 4
Cold mango soup
I found it on FoodBuzz.....I will add more peppers
Chilled mango soup
2 large ripe mangoes
1 jalapeño pepper
1/2 pineapple sliced in chunks
2 cups mango juice
4 tablespoons fresh lime juice
1/2 teaspoon fresh ground nutmeg
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper (red and/or white peppercorns)
Peel and pit mangoes. Roughly chop mango flesh. Roughly chop jalapeño. (Discard seeds and pulp for milder soup. Include seeds and pulp for a more picante version.) Combine all ingredients in food processor. Pulse until mixture is as smooth as possible. Press mixture through sieve, and chill in refrigerator at least for 2 hours. Serve with any complementary garnish -- mint, berries, fruit sorbet.
Chilled mango soup
2 large ripe mangoes
1 jalapeño pepper
1/2 pineapple sliced in chunks
2 cups mango juice
4 tablespoons fresh lime juice
1/2 teaspoon fresh ground nutmeg
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper (red and/or white peppercorns)
Peel and pit mangoes. Roughly chop mango flesh. Roughly chop jalapeño. (Discard seeds and pulp for milder soup. Include seeds and pulp for a more picante version.) Combine all ingredients in food processor. Pulse until mixture is as smooth as possible. Press mixture through sieve, and chill in refrigerator at least for 2 hours. Serve with any complementary garnish -- mint, berries, fruit sorbet.
not invited to dinner
snapped these ones out on the prairie today
ya think they're eating peppers or celebrating not getting caught
ya think they're eating peppers or celebrating not getting caught
Chili-glazed Sweet Potatoes
Chili-glazed Sweet Potatoes
Notes: Bake sweet potatoes (through step 2) up to 1 day ahead; cool, combine in 1 pan, cover, and chill. Reheat, covered, in a 450° oven 5 to 10 minutes before combining with jelly mixture in step 4.
4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt
1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.
4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.
Yield: Makes 8 to 10 servings
CALORIES 218 (6% from fat); FAT 1.4g (sat 0.2g); CHOLESTEROL 0.0mg; CARBOHYDRATE 49g; SODIUM 25mg; PROTEIN 2.4g; FIBER 4.4g
Notes: Bake sweet potatoes (through step 2) up to 1 day ahead; cool, combine in 1 pan, cover, and chill. Reheat, covered, in a 450° oven 5 to 10 minutes before combining with jelly mixture in step 4.
4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt
1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.
4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.
Yield: Makes 8 to 10 servings
CALORIES 218 (6% from fat); FAT 1.4g (sat 0.2g); CHOLESTEROL 0.0mg; CARBOHYDRATE 49g; SODIUM 25mg; PROTEIN 2.4g; FIBER 4.4g
Chipolte Peppers
Well I traveled over to the house of friends Elena & Jim and taught them how to make Tamales....we had to sample some too..captions under photos...music if desired
Scones
Jalapeño-Cheddar Scones
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
Scones are always best the first day.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
Scones are always best the first day.
Ancho Chili sauce results
Ancho Chili Applesauce results are :
it has a little kick,has a rough chunky texture of applebutter
and I will use it more like a chutney...I will make it again
Ancho chile applesauce
Ancho chile applesauce
Ingredients:
5 medium-sized apples, peeled, cored and diced
1 teaspoon ancho chile powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon lemon zest
1/2 cup of water
1/4 teaspoon salt
1/4 teaspoon real vanilla extract
1/4 cup brown sugar
1/4 cup white sugar
Pinch of Cayenne
Method:
Place the apples, ancho chile powder, cinnamon, nutmeg, cloves, lemon zest and water in a pot, and cook on medium-low heat, stirring occasionally.
After about half an hour, the apples should be cooked down to almost mush. Stir in the sugars, vanilla, cayenne and salt and cook on low for five minutes.
Makes 4-6 servings
Ingredients:
5 medium-sized apples, peeled, cored and diced
1 teaspoon ancho chile powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon lemon zest
1/2 cup of water
1/4 teaspoon salt
1/4 teaspoon real vanilla extract
1/4 cup brown sugar
1/4 cup white sugar
Pinch of Cayenne
Method:
Place the apples, ancho chile powder, cinnamon, nutmeg, cloves, lemon zest and water in a pot, and cook on medium-low heat, stirring occasionally.
After about half an hour, the apples should be cooked down to almost mush. Stir in the sugars, vanilla, cayenne and salt and cook on low for five minutes.
Makes 4-6 servings
