Text 33511, 92 rader
Skriven 2010-01-14 23:24:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Red Robin
=================
 -=> On 01-14-10  18:42,  Michael Loo <=-
 -=> spoke to Ruth Haffly about getting to no 669 <=-

 RH> other, similar places (the exception being Chik-Fil-A).  We were not
 RH> regulars at RR either.

 ML> Red Robin is way too expensive for what you get, unless you
 ML> like vast quantities of fried potatoes.
 
Actually, we think that Red Robin's fish & chips is a pretty good buy
and one of the better fish & chips to be had -- especially when you can
get it with a free hamburger, which we do twice a year.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chili Soup
 Categories: Soups, La times
      Yield: 4 servings
 
      8    Long green chiles
      2 cl Garlic, minced
      1 c  Minced onion
           -Nonstick cooking spray
      6 c  Fat-free chicken broth
      2 sm Boiling potatoes, such as
           -white rose, cut into 2o
           -cubes
    1/2 c  Cilantro leaves
    1/4 ts Ground cumin

MMMMM--------------------------GARNISH-------------------------------
      2 tb Slivered almonds,
      2 tb Pumpkin seeds,
      1 ts Butter, for garnish
 
  Green Chile Soup contains no fat, so it can afford a bit of
  butter in the garnish.
  
  Active Work Time: 45 minutes
  Total Prep Time: 65 minutes + 15 minutes standing
  
  Place the chiles on a rack over the flame on top of the
  stove.  Char the chiles on all sides, then put them in a
  paper bag and close.  [You can also set them under the
  broiler to blacken the skins.]  Let them stand until the
  skins are easy to peel, about 15 minutes.  Remove the stem,
  seeds and charred peel from the peppers.  Chop the peppers.
  
  Cook the garlic and onion in a 5-quart saucepot, sprayed
  with nonstick cooking spray until the onion is tender and
  begins to brown around the edges, 3 to 4 minutes.  Add the
  chopped peppers.  Cook 1 minute.
  
  Stir in the chicken broth and add the cubed potatoes.  Bring to boil.
  Reduce the heat to a simmer.  Cover the pot and cook until the
  potatoes are tender, about 20 minutes.  Puree the  soup in batches
  with the cilantro and cumin.
  
  Cook the almonds and pumpkin seeds in a skillet sprayed
  with nonstick cooking spray and butter until the nuts begin
  to lightly brown.  Spoon the soup into bowls and sprinkle
  the nuts and seeds over the top.
  
  4 servings.  Each serving: 173 calories; 1,828 mg sodium; 3
  mg cholesterol; 8 gr fat; 2 gr saturated fat; 16 gr
  carbohydrates; 11 gr protein; 2.73 gr fiber.
  
  COMMENTS
  Long green chiles, also known as California green chiles,
  are available in markets year-round.  Roast them to bring
  out the full flavor, then cook them with cubed potatoes to make this
  soup. When the soup is pureed, the potatoes will thicken
  the soup to a nice creamy consistency without the need for
  a rich buttery roux.
  Because the soup contains no butter or fat, you can
  afford to saute the almond and pumpkin seed garnish in a
  bit of butter for added flavor.
  
  Source:  LA Times Food Section, oThe Lighter Sideo column
  by Donna Dean, Wednesday, March 28, 2001
  From: Connie Simien                   Date: 05-01-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:22, 14 Jan 2009
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