Ingredients:
·½ lb GF brown rice elbow noodles
·2 TBS butter
·½ small red onion, chopped
·6 oz evaporated milk
·2 tsp chipotle purée
·10 – 15 baby carrots, steamed and puréed
·1 tsp mustard
·Salt and pepper
·2 cups shredded cheddar cheese
Directions:
Cook pasta noodles according to package directions. Drain and reserve.
In a large pot, melt butter and cook onion until tender. Reserve mixture in a small bowl. In the same pot, heat milk and chipotle purée over medium-high heat until boiling. Add butter and onion mixture, carrot purée, mustard, salt, and pepper. Whisk and heat over medium heat 2-3 minutes. Add pasta and cheese. Heat over medium-low heat until cheese is melted.
Cook time: 20 minutes start-to-finish
Notes: For the chipotle purée, use this tip from Rachael Ray: remove the seeds from the peppers and then purée the peppers and all of the liquid from a can of chipotle peppers in adobe sauce. Freeze the chipotle puéee in a freezer bag, then break off a piece each time a recipe calls for it.
I've also shared this recipe on: Seasonal Sundays
2 comments:
Where do you find Puree Chipotle? Stores/aisles in the store? Heard of it before but have never run into it, but REALLY want to try this recipe!
Blue Lou - you have to make your own chipotle puree, but it's really simple and one batch will last you a long time. You'll need a small can of Chipotle Peppers in Adobo Sauce. I found mine in the Hispanic food aisle near the authentic salsas. It's a small can.
Once you get a can, you'll want to take the chipotle peppers out of the adobo sauce and remove the seeds. Then place the chipotle peppers and all of the adobo sauce in your food processor or blender and puree until smooth. Use what you need for the recipe and then freeze the rest of the puree. Next time a recipe calls for Chipotle Puree, you'll just have to break a piece off from the freezer. Enjoy!
Post a Comment