Carrot Curry Coconut Soup

Soup Broth
Carrots
Curry
Coconut Milk

Cook carrots in soup broth until tender. Add curry to your liking. Mix all together in the blender until pureed. Put carrot puree back into the pot and add coconut milk and heat again.

Adjust quantities for your family size.

Mexican Breakfast Skillet

oil
1 large onion (purple or white would be nice)
1 red pepper chopped
1 green pepper chopped
1 yellow pepper chopped
1 pound (or more) of cooked ground beef
3 cloves oven roasted garlic
10 cups mashed potatoes
salt to taste

We put the oil in a large stainless steel roasting pan and cooked over two burners on the stove top. Add the onion and the peppers. After the onion and the peppers are to your liking (I like them a bit soft) add the cooked ground beef. Add the garlic. Stir everything around to heat the ground beef. Add the potatoes and salt to taste. Heat it all up. Serve with salsa if you want.

This serves 6 hungry people.

Peachy Chicken

24 chicken breasts (or a 4kg box of frozen)
2.85 L can peaches (100 oz)
2 cups brown sugar
5 red peppers sliced
1/3 cup grated fresh ginger
1 large red onion finely sliced

We cook this all together in a large stainless steel roasting pan on two burners over medium heat for 1-2 hours or until chicken is fully cooked. Serve with rice and a vegetable side.

Makes roughly 24 servings.