Curried Sweet Potato Soup

 

1. Preheat tilt skillet to medium high.

Ingredients 2. Peel and cube sweet potatoes and set

 

50# sweet potatoes
peeled and cubed

20 large yellow onions
diced

25 red bell peppers
diced

2 jars Patak?s Red Curry
Paste, mild

2 jars Patak?s Red Curry
Paste, hot -

1 jar Better Than
Bouillon, Vegetable
base

5 1/2 gallons water

1 1/2 cups minced garlic
2 cups minced ginger
25202 lite coconut milk
(18 cans)

Zest of 25 lemons

 

 

aside. Peel and large dice onions and
set aside. Remove seeds and large
dice red peppers and set aside. Peel
and mince two cups of ginger.

Portion 1.5 cups of minced garlic.

. Coat bottom of tilt skillet with canola

oil and add sweet potatoes and
onions. Cook for a few minutes
keeping the vegetables moving, until
onions are very translucent.

. Add bell peppers, garlic, ginger and

all curry paste. Keep ingredients
moving around in skillet coating
evenly in curry paste. Cook until the
spices in the paste smell toasted.
Don?t worry if the paste begins to
cook to the skillet. This is normal.

5. Begin to add the water to deglaze the bottom of the skillet.
Continue to add water and jar of Better Than Bouillon whisking
vigorously to break up and dissolve the Better Than Bouillon, then
add the coconut milk and lemon zest. Simmer for 15 - 25 minutes
until sweet potatoes are quite soft.

6. Use an immersion blender to pur?e smooth.

7. Serve hot with a dollop of yogurt.

CENTRAL PA

           

 

Apple Squash Crisp

 

 

I

Ingredients

1 bushel Tart Apples
1/2 bushel Acorn Squash
2 quarts yogurt (I?m
using goat?s milk)

10 cups sugar

10 cups brown sugar

5 lemons

27 1/2 cups flour

10 cups oats

3 butter

3Tbs 1Tsp cinnamon
2 salt

 

 

. Preheat oven to 350?.
. Peel and core apples.
. Peel and scrape seeds from acorn

squash.

. Slice and cube squash and apples to

desired size.

. Briefly steam squash and apples to

soften. Set aside.

. In batches, using a large mixing bowl,

toss apples, squash, lemon juice,
sugar, and 2 V2 cups of flour.

. Place in Buttered pan and 'set aside. .
. ln batches, using a large mixing bowl,

mix the remaining flour, oats brown
sugar, cinnamon, and salt.

9. Using a stand mixer or by hand, work butter and yogurt into dry
ingredients until it comes together in large clumps. Sprinkle or break

10.

 

up topping evenly over fruit.

Bake until fruit is bubbling and top is golden brown. 30?45

minutes?

  

CENTRAL PA