OK no picts, so close the thread now.
Mr. Gunslinger sent me a BUNCH of dried Cubanelle multi-colored peppers. Soo..I got to playin' around. I am gonna make more "Pepper ribs" with 'em, but hmm, how bout a soup?
Looked thru the freezer and seen I had 3 packages of chicken stock, prolly 6 cups, and a package of pork stock from rib tip scrap, about 1.5 cups. Into the pot.
Added:
1 pretty large onion, sliced
2 cloves garlic, sliced
1.5 cups crushed dried C. peppers
2 tablespoons Chicken bullion
.5 teaspoon ginger powder
1 Tbsp. CBP
1 tsp ancho paste
1 milled red pepper... the ones I gre from the seeds Lee gave me, and I always forget the name of
2 chunked chicken breasts
Pretty good stuff. Might try a med. roux in the left-overs for a bit thicker mix. VERY lo-fat too.
Any orther suggestions?
Mr. Gunslinger sent me a BUNCH of dried Cubanelle multi-colored peppers. Soo..I got to playin' around. I am gonna make more "Pepper ribs" with 'em, but hmm, how bout a soup?
Looked thru the freezer and seen I had 3 packages of chicken stock, prolly 6 cups, and a package of pork stock from rib tip scrap, about 1.5 cups. Into the pot.
Added:
1 pretty large onion, sliced
2 cloves garlic, sliced
1.5 cups crushed dried C. peppers
2 tablespoons Chicken bullion
.5 teaspoon ginger powder
1 Tbsp. CBP
1 tsp ancho paste
1 milled red pepper... the ones I gre from the seeds Lee gave me, and I always forget the name of
2 chunked chicken breasts
Pretty good stuff. Might try a med. roux in the left-overs for a bit thicker mix. VERY lo-fat too.
Any orther suggestions?
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