Wednesday 28 October
On Saturday we made a batch of
chicken stock, and once we had picked the meat off all those bones, we had enough
tasty scraps to make chicken enchiladas, much as here.
Red Gold makes cans of diced tomatoes
with green chile, so we just drained one and used that, some garden cilantro, and some strained yogurt
for our topping. A good stand-in after
tomato season is over.
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