DUE TO THE COVID-19 VIRUS, ALL MINISTRIES AT THE PRRC ARE SUSPENDED UNTIL FURTHER NOTICE.
ROASTER BAKED POTATOES 10-16 Potatoes-scrubbed clean and pierced with a fork. Place in the roaster with potatoes not touching the sides of the roaster. They can be stacked on each other in rows or however. Turn roaster to 400 degrees, cover and they will be done in 1 ½ -2 hours. They DO NOT need to be wrapped in foil, if wrapped in foil they steam and the skins are soft, left unwrapped the skins are crisp. Toppings as desired.
TUSCAN STYLE STEWED SQUASH Serves 10-12 @ approx 1 cup each
Ingredients: 3TBS olive oil 1 cup celery-fine dice 1 cup onion- fine dice 1 cup carrots-thin slice 3 cloves garlic-minced 2 whole stems fresh rosemary (1tsp crushed if fresh not avail) ¼tsp red pepper flakes ½1 cup dry white wine (chicken or vegetable stock if wine not avail) 2 large butternut squash-peeled, seeded & cut into 1 inch cubes (approx 10 cups) 1, 28oz can whole peeled tomatoes, liquid reserved 2tsp salt ½tsp black pepper
1. Heat oil in large fry pan and add, celery, onion, carrot, garlic, rosemary & red pepper flakes. 2. Cook and stir until vegetables are tender …approx 10 minutes and then empty into crockpot. 3. Deglaze the fry pan with the white wine (return pan to heat and let it get hot….dump in the wine-it will steam up and make noise…using a wooden spoon or utensil-scrap the pan to get any veggies that stuck and then dump all that into the crockpot too. 4. Add squash to crockpot and stir…no need to stir after this until just before serving. 5. One at a time, add the tomatoes, using hand to crush them. Add ½ the reserved liquid. 6. Sprinkle with salt and pepper. 7. Cook in crock pot 4-5 hours on low or until squash is tender. Can add reserved tomato liquid if too dry.
SPINACH POTATO CURRY (served with rice) Serves 10 @approx 1 cup each
Ingredients: 3, 14 oz cans unsweetened coconut milk 1 , 14 oz can sweetened coconut milk 3TBSP yellow Curry powder 1 cup Brags Liquid Amino OR soysauce 3Tbs lime juice 6-8 cloves garlic-minced 1 TBS Fresh Ginger-peeled and minced 2 tsp garlic salt 1 ½ cups packed fresh Basil leaves- chopped 2tsp crushed red pepper 1 ½ cups packed fresh spinach (can use frozen) 1 cup mushrooms-sliced 6 medium potatoes- any type-scrubbed and cubes ¼1 cup pine nuts (can use walnuts/almonds) Garnish with sesame seeds and raisins.
1. Put all ingredients into crockpot and mix well. 2. Cook on low 6-8 hours or on high 4-5 hours-stir well before serving on rice. 3. Set out any mix of seeds (sunflower/sesame/hemp), mix of fruits (raisins/currants/diced apple) and any other diced/grated vegetables (carrots/zucchini/cauliflower/onion) to sprinkle on top as garnish.
Rice-approx 9 cups cooked 3 cups rice 6 cups water 1. Put Rice and water in a big pan so it wont boil over. 2. Bring to a boil, then turn way down to a simmer. 3. If white rice-cook on LOW Heat 15 minutes then shut off DO NOT OPEN LID. Rice will absorb the rest of the water (about 5 MINUTES) 4. If Brown Rice it takes 30 minutes of cooking on LOW the shut off and let stand 5 minutes… OR follow the directions on the bag.
pine ridge reconciliation center
51 East Highway 18 PO Box 862 Pine Ridge, SD 57770 Phone: 605-867-5262