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Trotter's logo - no linkNew Hours!
Open Mon. through Sat. 7:00 to 9:00,
Sun. breakfast 8:00 to 2:00.
Dinner menu starts at 5:00 p.m.
Recipes (no link)

Trotter's African Stew (Vegetarian) - 12 to 15 servings

Vegetable stock, one gallonRaisins, 1 cup
Parsnips, 6 to 8, peeled and diced (large dice)Garlic, minced, 3 tablespoons
Sweet potatoes, 6 to 8, peeled and diced (large dice)Fresh ginger, 3 - 1 in. cubes
Zucchini, 6, sliced into thick roundsREMOVE GINGER BEFORE SERVING
Garbanzo beans, 4 cansGround cumin, 1/2 teaspoon
Whole tomatoes, 3 - 27 oz. cansTurmeric, 2 teaspoons
Couscous (wheat), 2 cupsCloves, ground, 1/2 teaspoon
Onions, 2, diced (large dice)Cinnamon sticks, 2

 

Put all ingredients into large pot and simmer until vegetables are tender. Remove ginger before serving.


Trotter's Fiesta Chicken Soup - 12 to 15 servings

1 onion, diced 3 fresh green chili peppers, diced
2 T. minced garlic 6 stalks celery, diced
1/4 c. canola oil 1 gallon chicken stock

2 T. ground cumin

1 pound chicken, diced
1 bunch fresh cilantro, chopped 3 c. cooked Basmati rice
1/4 t. ground cayenne pepper 2 27-ounce cans whole tomatoes
1/2 t. fresh-ground black pepper 4 green onions, sliced thin
2 green (bell) peppers, diced  
  

Saute onion and garlic in oil for 5 minutes.
Add cumin, cayenne and black pepper; cook 5-7 minutes.
Add peppers and celery; continue cooking 5-10 minutes.
Add chicken, chicken stock, cilantro and rice; simmer 15 minutes.

While soup is simmering, process tomatoes in blender or food processor. Check celery to see if it is tender; if it is, add tomato puree. Season with salt and pepper to taste. Add green onions just before serving.

Abbreviations: c. = cup, T. = tablespoon, t. = teaspoon

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This page last updated February 2007.