Thursday, June 11, 2009

Finish It Up Friday - Week 2 - Chipotle Peppers



This week's ingredient is "CANNED CHIPOTLE PEPPERS in ADOBO SAUCE".






I will be making my Albondiga Soup recipe for the family this weekend and was wondering if anyone has a recipe that would use up my chipotle peppers in adobo? I make this soup often and the small can of peppers usually cost me about $3.00 of which I only use 2 and a teaspoon or so of the sauce and throw the remainder out. I recently saw on a show that you can freeze the remainder in a baggie or container but does anyone have any yummy recipes to share?

Here is my Albondiga Soup recipe:

Soup Ingredients:
1 tablespoon oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
6 cups unsalted beef broth/stock
2 cups chopped and seeded ripe tomatoes or canned crushed tomatoes
1 to 2 canned chipotle peppers, chopped
1 to 2 teaspoons Adobo sauce from canned chilies
1 potato, peeled and cubed
2 carrots, grated
1 teaspoon salt
1/2 grated zucchini
1/4 cup uncooked rice

Meatball Ingredients:
1/2 lb. ground beef
1/2 lb. ground pork
1/4 cup shredded zucchini
1 egg
1 clove garlic, minced
3 tablespoons uncooked white rice
1 tablespoon minced cilantro (I usually leave this out)
1/4 teaspoon cumin
1/4 teaspoon oregano

In a heavy stock pot, heat the oil and saute the onion and garlic with the cumin and oregano until the vegetables are softened. Pour in the stock and add the tomatoes, chipotle, potatoes, carrots and salt. Simmer the soup for 20 minutes while you form the meatballs.

In a bowl combine all the meatball ingredients and mix well. Form the mixture into small balls about 3/4 to 1 inch in diameter. In a large saucepan, bring enough water to cover the meatballs and boil the meatballs for about 5 minuted to eliminate some of the grease. Drain the meatballs, discarding the cooking water. Add the meatballs along with the reserved zucchini and rice to the soup. Continue to simmer the soup for at least 30 minutes.

I know it seems like a lot of ingredients and lots of steps but it is really not once you get going and a lot of the ingredients are duplicated between the soup and meatballs. Worth the effort!!!

If you have a recipe to share, please put a post on your blog linking back to here in the comments section. Feel free to use my little picture on your post.


Thanks!!!

4 comments:

Anonymous said...

Just a thought--I freeze the remainder of the Chipotle in Adobo in a Ziploc freezer bag

Princess Mommy said...
This comment has been removed by the author.
Princess Mommy said...

Thanks "Anonymous" for the freezing tip, it is definately better than my usual "throw" it out. What recipe do you make using the peppers?

anacast9 said...

More soup:
http://www.foodnetwork.com/recipes/rachael-ray/why-the-chicken-crossed-the-road-santa-fe-tastic-tortilla-soup-recipe/index.html

I make this Rachel Ray recipe skipping the peppers, and using canned corn and canned carrots instead.

My mom also makes "Tinga" Tostadas:
http://whatsericcooking.blogspot.com/2009/02/chicken-tinga-tostadas.html