A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
2 roasted poblano peppers, peeled and seeded, cut down the middle but not split open Grated Monterey Jack cheese 1/2 to 3/4 cup crushed tomatoes Ground chipotle pepper powder and garlic salt to taste 3 beaten egg whites Preheat oven to 400 Fahrenheit. Lightly oil …
Prepare the sauce: 1/2 small onion, chopped 2 cloves garlic, minced 1 tbsp chile pepper 2 tsp ground cumin 1 (8 oz) can tomato sauce 1/2 cup chicken stock Heat vegetable oil over medium heat, then add the onions and a bit of salt. Soften …