Jamica
HW 2012
4 T. olive oil
½ cup butter
4 medium yellow onions (6 c.)
8 celery ribs (2 c.)
6 garlic cloves
4 jalapeno peppers, roasted or 4 tsp. chopped chipotle peppers in adobo sauce
2 tsp. dried basil
2 tsp. ground cumin
4 tsp. salt
2 tsp. black pepper
5-6 med. Sweet potatoes (8c.)
16 cups low-sodium chicken broth (or water
and chicken bouillon will work too)
6 bay leaves
1 bunch fresh cilantro
6-7 limes
(I think this recipe is doubled)
Yes, this was doubled in New Hampshire. So half of the above recipe feeds my family of 8 just fine (but I use tiny bowls for my 3 youngest)
ReplyDelete