Meatless Monday
On this lovely Meatless Monday I made some wonderful corn and potato soup with a Mexican flair.
As weeknight meals should be, it was fast and easy. I took this Epicurious recipe and adapted it for our tastes. That means using the adobo sauce from a can of chipotle peppers, cinnamon, cumin and leaving out the cilantro and jalapeno.
I served it with simple tostadas topped with refried beans and cotija.
(pics taken from my iPhone. I still love that thing.)
As weeknight meals should be, it was fast and easy. I took this Epicurious recipe and adapted it for our tastes. That means using the adobo sauce from a can of chipotle peppers, cinnamon, cumin and leaving out the cilantro and jalapeno.I served it with simple tostadas topped with refried beans and cotija.
(pics taken from my iPhone. I still love that thing.)
posted by Kassie @ Monday, September 21, 2009
1 Comments:
At September 23, 2009 10:04 AM ,
Cafe Cyan said...
Mmmm...tostadas. I haven't made those in a long time. I love to layer fresh tomatoes, lettuce, and jalapenos on top too.
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