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COOKING LARGE GROUP RECIPES - GROUP RECIPES


Cooking large group recipes - Mexican clay cooking pots - Substitute for milk in cooking



Cooking Large Group Recipes





cooking large group recipes















Spicy sweet potato and butternut soup montage




Spicy sweet potato and butternut soup montage





One of the very few times I've taken photos of food preparation stages. Saw an example of this by 'Bertrand' on the "Recipes to Share" group, and decided to try making my own montage.

Recipe courtesy of Covent Garden Soup Company's "Soup and beyond" cookbook.

Ingredients:
1 tbsp sunflower/olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp cumin seeds, lightly roasted and ground
1 tsp coriander seeds, lightly roasted and ground
2 tbsp sesame seeds, lightly roasted
~1cm fresh ginger, finely grated
1 chilli, seeded and chopped
zest and juice of 1 lime
1 tsp of honey
2 large or 3 small sweet potatoes, peeled and diced into 1" cubes
1 butternut squash, peeled and diced into 1" cubes
1.2 litres vegetable stock (I use Marigold organic veg stock for preference)
400g chickpeas (1 tin of pre-cooked, or use ~250-300g dried chickpeas that have been soaked and boiled)
salt and pepper
yoghurt and coriander leaves to garnish

Method:
1. Gently cook the onion and garlic in a covered saucepan for 10 min without colouring.
2. Stir in the spices, sesame seeds, ginger, chilli, lime zest and honey. Allow to warm up for ~30 seconds.
3. Add the sweet potato, butternut squash, juice of half a lime and the stock.
4. Bring to the boil and simmer for 10 min.
5. Add the chickpeas and simmer for another 10 min.
6. Add the remaining lime juice and allow the soup to cool slightly before liquidising it.
7. Warm up the puree and garnish with some coriander leaves.
8. Serve with a swirl of yoghurt or creme fraiche.











White Chicken Chili




White Chicken Chili





This is a personalized version of a recipe found in Taste of Home's "Quick Cooking". It is a variation on traditional tomato-based chili, combining tender chunks of chicken with white beans and a nice southwestern zing.

This stuff is MOST yummy!

Ingredients:
1 cup celery, chopped
1 cup onion, chopped
3-4 jalapeno peppers, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
salt and pepper to taste
4 cups chicken broth
3 (15 oz.) cans northern beans, drained
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper (optional)
2 tablespoons cornstarch
1/4 cup cold water
2 cups cooked chicken, cubed (I get a rotisserie chicken from the deli and pull the meat from the bones... works perfectly and is just the right amount!)

Directions:
In a large saucepan, cook celery, onion, jalapenos, salt/pepper and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper; bring to boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes until thickened.

Serve with shredded cheese and sour cream (optional).

ENJOY!









cooking large group recipes







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