Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 These are my approx. measurements. This was a throw together type of thing, if ya know whadda mean, Vern. This really came out well. I didn't know what to expect, but I knew that I liked a smoky flavor and I knew that I liked HEAT. This had both! Shawn Oh I was wondering if this group was strictly crockpot only? For example with this recipe, I boiled the potatoes in a pan and grilled the veggies on a grill and then finally added everything to the crockpot for the flavors to cook and blend together. If it's crockpot only, then my apologies. ---- I " grilled " a few slices of Mexican zucchini, bellpeppers, jalapenos (whole), a sliced onion and a " head " of garlic. The zukes and bells were marinated in oil and lemon/pepper seasoning. I boiled several baking potatoes, cut up into chunks (about 6 or 7 small to medium potatoes or enough to fill half your crockpot). To the crockpot add: The boiled potatoes Baby carrots, raw and chopped in half either way, about 2-3 cups 1/2 cup of decently packed cilantro (to taste really - the more the better as far as I'm concerned) 1 of the grilled zucchini (approx. 4 of the lengthwise slices), chopped 2 of the grilled bellpeppers, chopped Half a grilled onion, chopped 1 1/2 jalp, chopped up (you wouldn't believe how hot it ended it up with only that amount) 3-4 bulbs of the grilled garlic, chopped water to fill 3/4 of the way up 3 veggie broth cubes, broken up in the water Mexican Oregano, to taste Garlic powder, to taste Red pepper flakes, dash/few flakes Salt and black pepper, to taste Turn crockpot to high for 2-3 hours Turn to low for about an hour Then I let it sit until the ceramic dish was fairly warm. I placed it in the fridge overnight. The flavors really blended well. If you like a smoky flavor then you'll like this. As well, this was HOT! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 , " matrixenos " <matrixenos@h...> wrote: > > [recipe for soup using grilled vegetables, potatoes, and jalapenos] That looks good! If you like a smoky flavor, you might want to experiment with chipotles. These are smoked jalapenos (I know there's supposed to be a tilde over the N; please imagine it for me.} Since jalapenos have relatively thick walls, they don't dry well, so the traditional method for preserving them is to smoke the chilis. I think they use mature (red) jalapenos. They have a lovely, smoky flavor, and seem a bit hotter than the average fresh jalapenos. Chipotles are commonly available in cans. I prefer to buy them dry when I can, since I often only use half a pepper. If you can't find whole chipotles in canned or dried form, Tabasco makes a chipotle sauce that's a pretty good approximation. About 1 Tbls. equals one chili. [obligatory crockpot-related statement] -- I use a chipotle in my crockpot chili, which I've posted here before. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2005 Report Share Posted February 4, 2005 I've used chipotle in my crockpot chili, too. I do generally buy the cans. Since not much chipotle is needed, I freeze the rest by laying them out on a plate and putting it in the freezer for a little while until they are frozen enough to stay apart. Then I put them in a freezer container and you can take out one at a time as needed. Cherrie - " msbauju " <msbauju Thursday, February 03, 2005 9:34 AM Re: Recipe - Hot and Smoky Veggie Soup > > > , " matrixenos " > <matrixenos@h...> wrote: >> >> [recipe for soup using grilled vegetables, potatoes, and jalapenos] > > That looks good! > > If you like a smoky flavor, you might want to experiment with > chipotles. These are smoked jalapenos (I know there's supposed to be > a tilde over the N; please imagine it for me.} Since jalapenos have > relatively thick walls, they don't dry well, so the traditional > method for preserving them is to smoke the chilis. I think they use > mature (red) jalapenos. They have a lovely, smoky flavor, and seem a > bit hotter than the average fresh jalapenos. > > Chipotles are commonly available in cans. I prefer to buy them dry > when I can, since I often only use half a pepper. If you can't find > whole chipotles in canned or dried form, Tabasco makes a chipotle > sauce that's a pretty good approximation. About 1 Tbls. equals one > chili. > > [obligatory crockpot-related statement] -- I use a chipotle in my > crockpot chili, which I've posted here before. > > Quote Link to comment Share on other sites More sharing options...
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