hi Karen, oh great Goddess of Gourmand (or should that be Gourmande?) -
I've tried a number of your recipes, they are so delicious. If I haven't said so before ..............THANKYOU!! ....
(anyone else out there reading this - you absolutely MUST check out Karen's recipe page)
http://www.lowcarber.org/karen.html
Most recently, made the recipe for Swiss Chard with Bacon and White Wine. Um, well, I like to experiment, and, um, Food Basics had dandelion greens on for .88 cents a bunch, so made it with that ( I love chard, have it often) anyway, Karen, the bitter dandelion was a perfect match for the smoky bacon taste. Awesome. Was also thinking, if someone can't find Swiss Chard, that spinach works perfectly.
Anyway, Karen, my latest flavour addiction is chipotle peppers in adobo sauce. (For anyone else out there, chipotle peppers - pronounced chee-poht-lay - are mesquite-smoked jalepenos; sometimes you can get 'em dried, but mostly you find them canned in a salty, tart, tomato-ey onion sauce called Adobo - they are to die for)
Obviously, I use them in beanless chili, and I make chipotle mayonnaise or sour cream dips for cold meat and veggies, but I want something different. I have an idea, what do you think of this??? Roasted eggplant, Spanish Onion and Red Pepper, chilled or room temp, with some kind of chipotle vinaigrette dressing?? Or, marinating or brushing the vegetables with some chipotle marinade before roasting, and serving hot or room temp?? Or brushing with a simple olive oil & chipotle dressing prior to roasting, then serving with either a creamy dressing or sauce, or a lime and cilantro vinaigrette??????
from Doreen, hopeful jack of all trades, but master of nothing