Saturday, March 18, 2006

Dinner 3/18

Chiles Rellenos
(poblano stuffed with potato, onion, soy cheese)

Collard Greens With Chipotle Cream
(shredded collard greens with chipotle infused cream sauce)

the cream sauce is 1/2 cup of water, 2 tbs. powdered soy milk*, 1/2 cup of soft tofu and 1/2 a chipotle en adobo depending on your heat tolerence -- pureed with a hand blender and poured over the wilted greens until reduced by half.

roughly 1/2 a chipotle en adobo per 1 cup of cream sauce seems to be a pretty good ratio...

* we used "better than milk"

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