Roasted Garlic and Chipotle Mashed Potatoes

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These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.

Ingredients

  • 4 to 6 garlic cloves, unpeeled
  • 1 teaspoon olive oil
  • 2 chipotles en adobo
  • 2 large Idaho potatoes, peeled and cubed
  • 2 tablespoons butter
  • ½ cup low-fat milk
  • 1/4 cup plain yogurt
  • Salt and freshly ground black pepper to taste
  • Garnish: Freshly ground Parmesan cheese

Instructions

Preheat the oven to 350°F.

Rub the garlic with the oil and wrap in a piece of aluminum foil. Roast in the oven for 30 minutes or until soft. Cool and squeeze the cloves out of the skins, then mince.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

In a saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat slightly and cook for 30 minutes until they are tender. Drain the potatoes well.

Place the potatoes in a large mixing bowl along with garlic, butter, milk, and yogurt. Beat until smooth and creamy, adding more yogurt or milk if necessary. Gently stir in the chile and season with the salt and pepper.

Garnish with the cheese and serve.

Salsa Spiced Squash

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This basic recipe can be used for a variety of vegetables, including corn, green beans, carrots, or eggplant. You can even try a different salsa for a new taste.

Ingredients

•    2 teaspoons olive oil
•    1 large onion, cut in slivers
•    2 garlic cloves, minced
•    1 green bell pepper, seeded and sliced
•    2 small zucchini squash, julienned
•    2 small yellow squash, julienned
•    1 cup tomato-based salsa
•    1 teaspoon dried oregano
•    Freshly ground black pepper

Instructions

Heat the oil in a large skillet and sauté the onion, garlic, and bell pepper for 2 minutes to soften. Add the squashes and continue to cook over a medium-high heat until the squash is tender.
Add the remaining ingredients and simmer for 5 minutes or until heated through.

Black Bean Chipotle Puree

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This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there’s quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.

Ingredients

•    2 quarts water
•    1 tablespoon salt
•    3 cups black beans, cleaned and soaked overnight
•    ½ stalk celery, chopped with leaves
•    3 large dried chipotle chiles, approximately 3 ounces
•    3 cups dry red wine
•    1 teaspoon freshly ground nutmeg
•    1 teaspoon freshly ground cinnamon
•    ½ teaspoon ground ginger
•    1 tablespoon finely ground white pepper
•    2 tablespoons Mexican leaf oregano
•    ½ cup chopped fresh parsley
•    1 tablespoon Worcestershire sauce
•    1 medium onion, chopped coarsely
•    3 tablespoons chopped garlic
•    1 cup domestic mushrooms, chopped
•    1/4 cup extra virgin olive oil
•    1/4 cup peanut oil
•    1/3 cup tomato puree
•    2 ½ tablespoons red wine vinegar
•    3/4 cup raw honey
•    Lime wedges for garnish
•    Coarsely chopped cilantro for garnish

Instructions

In a large pot, combine the water, salt, black beans, celery, chipotles, wine, nutmeg, cinnamon, ginger, pepper, oregano, parsley and Worcestershire sauce and bring to a boil.
In a skillet, combine the onion, garlic, mushrooms, olive oil, and peanut oil and sauté until the onions are soft. Add this mixture to the pot and keep on a steady boil until the beans are soft, about 2 hours (but this can vary greatly, so check them as they’re cooking). Add water as needed, but by the end there should be little water in the pot.
Allow the beans to cool. In a bowl, combine the tomato puree, vinegar, and honey and mix with the beans. Puree this mixture in a food processor.
Reheat over very low heat (or use a double boiler), adding water to the desired consistency. Serve garnished with the lime wedges and chopped cilantro.

Cream of Turnip Soup with Garlic and Habanero

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We know what you’re thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn’t freeze well. Mixed herb croutons make a nice garnish.

 

Ingredients

  • ½ gallon water

  • 2 pounds turnips, peeled and diced

  • 3 tablespoons butter

  • 2 tablespoons garlic, chopped fine

  • 1 ½ teaspoons salt

  • 3 cups vegetable stock

  • 2 cups White Sauce #1 or #2

  • 1 cup heavy cream

  • 1 habanero chile, seeds and stem removed, minced

  • 1/4 cup chopped arugula

  • 1 tablespoon sugar

  • 1 teaspoon fresh lemon juice

  • Chopped parsley for garnish.

Instructions

In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.

Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly.

Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.

Garnish with a pinch of parsley and serve.

 

Grilled Tomato and Chipotle Chicken Soup

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This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.

Ingredients

  • 2 large or 3 small dried chipotles
  • 8 roma tomatoes, cut in half
  • 2 teaspoons olive oil
  • 1 large red onion, julienned
  • 1 pound boneless, skinless chicken breast, diced
  • 2 tablespoons lime juice, fresh preferred
  • 1 gallon chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Instructions

Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.

Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.

Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.

Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.

Add the cilantro and serve.