<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"><channel><title>Netvouz / tag / chipotle</title>
<link>http://netvouz.com/tag/chipotle?feed=rss</link>
<description>Bookmarks tagged with &quot;chipotle&quot; on Netvouz</description>
<item><title>Mom&#39;s Fridge</title>
<link>http://sfomomfridge.blogspot.com/2011/05/takeout-you-can-make-at-home-chipotle.html</link>
<description>Takeout You Can Make at Home: Chipotle</description>
<category domain="http://netvouz.com/mrnitpicky?category=2636056867652729625">C</category>
<author>mrnitpicky</author>
<pubDate>Tue, 17 May 2011 19:59:18 GMT</pubDate>
</item><item><title>Chipotle Carrot Dip</title>
<link>http://groups.yahoo.com/group/gourmet-garden-of-spicy-vegetarian-eatin/message/2542</link>
<description>Chipotle Carrot Dip 2 lbs. carrots 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 3 cloves garlic 1 1/4 tbsps. chipotle vanned chili puree 1 1/2 tbsps. cumin 1 tbsp. fresh ginger kosher salt to taste Garnish with Calamata olives, feta and fresh herbs Bring a stockpot of water to a boil. Peel and cut carrots into uniform size, and add to boiling water. Cook until tender, about 15 minutes. Strain and cool carrots, then add to a food processor. Add the remaining ingredients to the food processor and process until smooth. Let chill in the refrigerator for at least 1 hour before served. You can garnish with crumbled feta cheese, chopped Calamata olives, or fresh herbs if you like, and enjoy! Recommend you serve this with pita chips. Serves 6.</description>
<category domain="http://netvouz.com/DuchessOfDirt?category=3000580344944975719">Food &gt; Vegetarian</category>
<author>DuchessOfDirt</author>
<pubDate>Thu, 18 Oct 2007 11:44:01 GMT</pubDate>
</item><item><title>Chipotle Pumpkin Soup</title>
<link>http://groups.yahoo.com/group/vegetarian_group/message/54122;_ylc=X3oDMTJzNmNrcGkxBF9TAzk3MzU5NzE1BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRtc2dJZAM1NDEyMgRzZWMDZG1zZwRzbGsDdm1zZwRzdGltZQMxMTkyNTMyNjI5</link>
<description>Chipotle Pumpkin Soup 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice</description>
<category domain="http://netvouz.com/DuchessOfDirt?category=3000580344944975719">Food &gt; Vegetarian</category>
<author>DuchessOfDirt</author>
<pubDate>Tue, 16 Oct 2007 11:46:53 GMT</pubDate>
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