chile colorado

sf said:

DD has misplaced her Nov. 2003 issue of Cooking Light which
has a killer recipe for Chili Colorado that she wants to
make today... does anyone have it to post?

TIA

sf

If she is still a customer, she can go here:

http://food.cookinglight.com/cooking/recipefinder.dyn?

jim

JimLane said:

sf said:

DD has misplaced her Nov. 2003 issue of Cooking Light which
has a killer recipe for Chili Colorado that she wants to
make today... does anyone have it to post?

TIA

sf

If she is still a customer, she can go here:

http://food.cookinglight.com/cooking/recipefinder.dyn?

Unfortunately, her (4 year) subscription lapsed last month
and she hasn't resubscribed yet. If she could find an old
magazine with her subscription number on it, she probably
could still get in.

Oh, well... it turns out she was able to piece it together
from memory and finding similar recipes on the net. By the
next time she wants to make it, she will have renewed her
subscription, so if tonight's is a bit off - it's no big
deal.

Thanks anyway!

sf

sf said:

DD has misplaced her Nov. 2003 issue of Cooking Light which
has a killer recipe for Chili Colorado that she wants to
make today... does anyone have it to post?

TIA

sf

Try the local library.

Chile Colorado

Traditionally, this chile sauce is made with water, but chicken broth
gives it a bit more depth. Look for dried New Mexico chiles in Latin
markets, or order from www.chiletoday.com. The sauce may stain some
types of pottery and plastic storage containers, so serve and store this
in glass containers.

This recipe goes with Red Chile Potatoes, Pork Marinated in Chile Colorado

1/2 pound dried New Mexico chiles
5 cups fat-free, less-sodium chicken broth
4 garlic cloves, peeled
1 teaspoon salt

Preheat broiler.

Remove stems and seeds from chiles; discard. Rinse the chiles with cold
water; drain. Arrange chiles in a single layer on a baking sheet. Broil
20 seconds on each side or until lightly toasted (be careful not to burn
chiles).

Bring 4 quarts water to a boil in a large Dutch oven over medium-high
heat. Stir in chiles, and cover. Remove from heat, and let stand 30
minutes or until soft. Drain.

Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process
until smooth. Pour the pureed mixture into a large bowl; repeat
procedure with remaining chiles and broth. Strain chile mixture through
a sieve into a large saucepan, and discard solids. Stir in salt. Cook
over medium heat 30 minutes, stirring occasionally.

Yield: 5 cups (serving size: 1/2 cup)

CALORIES 61 (13% from fat); FAT 0.9g (satfat 0.1g, monofat 0.1g, polyfat
0.5g); PROTEIN 3.2g; CARBOHYDRATE 11.5g; FIBER 2g; CHOLESTEROL 0.0mg;
IRON 0.9mg; SODIUM 474mg; CALCIUM 9mg;
Cooking Light, NOVEMBER 2003