Cooking with Chipotle Chiles

[Guest guest]

Here are two ideas for those little peppers in a can. Lowfat? The cilantro pesto

could be made, i think, with less or no oil - sub broth.

The soup! yummers. But i may have posted it already

 

another idea : Perk up a salad. Slip a little of the adobo in a vinaigrette; add

a little lime juice or peel. -patH

 

1) Black Bean-Onion Soup w/lime Chipotle and Cornbread Crust

2) Chipotle-Cilantro Pesto : Rancho La Puerta

 

* Exported from MasterCook *

 

Black Bean-Onion Soup w/lime Chipotle and Cornbread Crust

 

Recipe By : James McNair's Beans & Grains (1997)

Serving Size : 8 Preparation Time :0:00

Categories : Soup *Sent

Lowfat

 

Amount Measure Ingredient -- Preparation Method

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6 cups cooked black beans

1 1/2 tablespoons cumin seed

1 1/2 tablespoons dried oregano

3 tablespoons New Mexico chili powder -- to taste

1/2 teaspoon cayenne

1 teaspoon paprika -- or more

1 tablespoon virgin olive oil -- full-flavored

3 cups sweet onions -- chopped

3 teaspoons minced garlic -- or less

4 cups chopped tomatoes -- canned

drain and reserve the juice

1 teaspoon chipotle pepper -- with

adobo sauce -- chopped, or more

1 tablespoon fresh lime juice -- or

malt vinegar

1/4 cup chopped fresh cilantro -- (coriander)

cornbread mix, Callender's® -- see cooks note

1/4 cup corn kernels -- or more

 

In a small skillet, combine cumin seed, oregano, chili powder, cayenne and

paprika (hot or sweet). Place over medium heat and toast, shaking the pan

constantly (if it starts to burn, it IS!), until fragrant, up to 5 minutes.

 

Remove from skillet onto a plate (paper works) and allow to cool. Transfer to a

mortar and grind the cumin seed. Set aside.

 

In a large, heavy pot (for the beans) heat the oil and add the onion; saute

until soft; about 4 minutes. Add garlic and the spices; and warm about 1 minute.

Add the tomatoes and chipotle; bring to a boil; reduce heat; simmer for bout 15

minutes. Add juice from the canned tomatoes if necessary to help create a sauce.

 

Add the beans, and more tomato juice and water to cover the beans barely. Simmer

until the mixture is well flavored: 20 to 30 minutes.

 

Remove the chili from the heat; stir in the lime juice and chopped

cilantro.Depending upon how " soupy " the beans are, use slotted spoon to portion

stew to oven-proof (1-1/2 cup) bowls.

 

Top with corn meal mixed according to the package, adjusted for the added corn

kernels. COOKS-NOTE Or top with corn kernels and sprinkle 1 or 2 tablespoons of

cornmeal (dry) on top.

 

NUTRITION est by mastercook - 237 cals, 3g fat (12% cff)

 

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* Exported from MasterCook *

 

Chipotle-Cilantro Pesto

 

Recipe By : Rancho La Puerta, Baja California, Mexico

Serving Size : 48 Preparation Time :0:25

Categories : Chefs *Sent

Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fresh spinach -- leaves only

2 cups chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1/4 cup shelled pumpking seeds

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh oregano

3 cloves garlic

1 chipotle pepper in adobo sauce -- roughly chopped

---ADDITIONS---

4 teaspoons olive oil

1 tablespoon fresh lime juice

 

1) In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds,

cheese, oregano, garlic and chile. Pulse to blend.

 

2) With the motor running, add the oil and lime juice and process for 15 to 20

minutes until well blended. Scrape into a container, cover, and refrigerate

until ready to use. The pesto keeps for 3 to 4 days in the refrigerator. Makes 2

cups.

 

NUTRITION estimated by publisher: per teaspoon 28 cals; 1g fat (42%)

 

---[sources]---

BOOK: The Rancho La Puerta Cookbook, by Bill Wavrin (chef), 1998 Golden Door

Rancho La Puerta - Located 35 miles southeast of San Diego

see http://rancholapuerta.com/ for information, cookbook and reservations

 

>kitpath 3/99 IDEA: Substitute chicken broth for oil and use the

same day. Shake well before using.

 

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NOTES : Pesto that includes the adobo sauce canned with the chipotles. Adjust

the " fire " of the adobo (hotter than the chile) to your taste and experience.

For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell

peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into

thick soups such as Potato-Corn Soup. Toss onto hot pasta, especially good on

polenta-pasta-twists. Add to salsa.

 

 

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Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html