Sentences with phrase «of adobo»

For the filling: 1 butternut squash, cut in half lengthwise, seeds scooped out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt

You can also use 1 - 2 tablespoons of adobo sauce from a can instead of the powder.

I have found (thanks to the back of a Goya bean can) that 2 Tablespoons of cumin, 2 Tablespoons of chili powder, and 2 teaspoons of adobo seasoning are the PERFECT spice combo for chili.

If you don't like a lot of heat and spice, you may want to cut back on the amount of adobo sauce.

I did not find this overly spicy: I used 2 poblano chili, about 6 - in long each; 3 zucchini, about 8 - in each; 1/2 cup quinoa; and because I could not find the fire - roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo sauce instead.

Frying the tofu affects the texture by drying it out inside and crisping it on the outside, so that it can soak up all of the flavor of the adobo sauce and still hold a chewy texture after doing so.

If you aren't sure about adding that much peppers, start with half and you can always add more of the adobo sauce after the soup is blended.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

I used the garlic salt instead of the adobo seasoning, but I'm going for the adobo next time.

What brand of Adobo seasoning do you use?

For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)... more or less depending on how spicy you like your food.

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

1 medium mango, diced 1 garlic clove, minced or pushed through a press 1/2 small red onion, finely diced 1 lime, juiced 1 small canned chipotle pepper, minced * 1 tbsp of adobo sauce (juice from can) * 1/2 tsp salt fresh cilantro, roughly chopped (optional)

There are many variations of adobo, and depending on the region in the Philippines, it is cooked very differently: some use pork and beef, some just plain chicken, and some even use squid.

It definitely saves time and the addition of the adobo sauce lends an extra depth of flavor.

Tip: to best access the measure of adobo sauce needed in the recipe, gently remove the chilies to a separate container.

Drizzle olive oil over all the pieces (about 2 tablespoons each), followed by a sprinkling of Adobo (about 1 tablespoon for each sheet).

It's especially delicious if you add a touch of adobo sauce and a chopped chili for a slightly smokey flavor, or you can add a little jalapeño if you want to turn up the heat a bit.

Can't wait to try this bad boy with a bit of a northeastern spin - I'm thinking molasses and paprika in place of the adobo.

Take a small spoon and scrape 3 tablespoons of adobo paste from the jar, trying to avoid as much oil as possible.

With creamy avocado, sweet corn, a drizzle of adobo, cheese, and sour cream, these vegetarian tacos pack so much flavor that you won't miss the meat.

I would like to make a double batch of the Adobo sauce.

Stir a spoonful of adobo sauce, fresh lime juice, and chopped cilantro into sour cream or Greek yogurt for a dipping sauce.

If you are wondering what to look for in terms of adobo, find a can of chipotle peppers but make sure it says they are in the adobo sauce:

Matt and I split a Thai Nourish bowl and added the last of our adobo shrimp.

The blend of adobo sauce, chipotle and green chilies give these enchiladas more than just a little heat.

The taste was great, and reminded me a lot of the adobo that my mother and grandmother make.

The wood - burning stove is sizzling with the sweet aroma of adobo sauce, a soy based blend of garlic and spice that is a staple of the Philippines.

For extra-spicy chipotle baked tofu, increase the amount of adobo sauce.

If that sounds intimidating to you, bear with me; all it involves is blending soaked cashews with a bit of water, some lime juice, and a bit of adobo sauce from a can of chipotle chiles.

It features the deep, rich flavors of adobo and roasted peppers, hearty pork and chicken breast, sweet corn, fresh lime, zesty tomatillo, and smooth avocado crema.

Each region or province or household for that matter has their own version of adobo.

Taste and determine whether you want to add the remaining teaspoon of adobo sauce.

Stirring in a few tablespoons of adobo sauce to make it a Chipotle Loaded Potato Soup also wouldn't be a terrible idea.

I added 2 whole chipotle peppers with seeds plus 2 teaspoons of the adobo sauce.

In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles + 1 tablespoon of the adobo sauce, cumin, olive oil and a pinch of salt and pepper.

Ingredients Barbacoa - 4 lbs beef brisket (or beef chuck roast will also work)- 2 Tbsp vegetable oil - 3 chipotle chilis in adobo, chopped (Plus 3 tablespoons of adobo sauce)- 1 cup beef broth - 3 garlic cloves - 1 1/2 Tbsp ground cumin - 1 Tbsp dried oregano - 1 tsp salt, then more to taste - 1 tsp ground black pepper - 1/4 tsp ground cloves - 1/4 cup fresh lime juice

If you want a little extra heat, mix in a bit of the adobo sauce.

You can make adobo mayo by adding one teaspoon of adobo sauce to some light mayonnaise.

The amount of chipotle was perfect for my boyfriend and I. Basically I put one chipotle in it, with some of the adobo sauce.

of the adobo sauce, 1/4 tsp.