Yoga, Rest, and Poblano Chili Fries.

I had the privilege of traveling to Ojo Caliente Mineral Springs Spa and Resort with some wonderful people last month.

Kari Kwinn and her husband, Ben, are yoga instructors at Cambio Studios in Colorado Springs and lead a weekend retreat in New Mexico.

Here are a few pictures from the amazing weekend.  It was such a gift to be a part of the experience!

Check out Kari’s blog if you have a moment and you’ll immediately recognize her wisdom and humor, and gain some helpful insights about meditation, yoga, and life!

Oh, and if you’re interested in trying a new recipe, I recommend the Poblano Chili Fries….I still dream about them, they were that good!

GREEN CHILE FRIES with Hot ‘n Sweet Vinegar

Poblano Chiles:

Cut in half, lengthwise, seed, and cut into ½ inch wide strips lengthwise.

Breading Procedure:

In succession: coat chile strips with Wondra Flour, Egg Wash (whole eggs whipped with a little water), Potato Flakes (Instant Mashed Potato Flakes).

Be sure to really press the chiles into the potato flakes to coat well.

Cooking:

In a deep pot heat canola oil to 350 degrees, and fry in small batches, being careful not to overcrowd, for about 45 seconds or until you see the breading turn a light brown.

Drain on paper towels and serve with dipping sauce.

Hot ‘n Sweet Vinegar:

1      Cup    Seasoned Rice Wine Vinegar

1/3   Cup    Granulated Sugar

2      Tbls.   Sambal Oelek (Oriental Chile Paste)

Place ingredients in a sauce pan, bring to a simmer so that sugar will dissolve. Remove from heat and chill before serving.

Sugar and chile paste may be adjusted to personal taste.

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