Around the World in Recipes:
Eight
Recipes in Honor of International Day of World's Indigenous People
4.Blueberry and Peach Salsa 1. Mix the blueberries, diced peaches, diced tomatoes, minced green onions, salt and pepper, and other optional ingredients 2. Serve with your favorite tortilla chips.
1.Three Sisters Soup
3. Bring the soup to a boil then turn to medium heat until the remaining ingredients are cooked through.
2. Add onion and garlic, then cook for three to five minutes or until tender.
4. Add stock, corn, hominy, and beans, then bring to a boil. 5. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes to develop flavors. 6. Stir in puréed squash, and cook for five minutes or until heated through. 7. Serve warm with chives and plain yogurt as a garnish.
2.Double Cornbread Muffins 1. Position a rack in the center of the oven and heat the oven to 350° F. 2. Spray muffin liners with cooking spray and place in the tray. 3. In a large bowl, stir together cornmeal, flour, baking powder, baking soda, and salt until combined. In a separate bowl, whisk together the melted butter, oil, and maple syrup until a thick slurry forms. 4. Whisk in the eggs, one at a time, and then whisk in buttermilk and sour cream.
3.Wild Rice Burger
1. Thoroughly mix the wild rice, ground beef, and optional ingredients, if desired, in a large bowl until the texture is consistent. 2. Form into patties and grill or cook, and then serve as a standard hamburger.
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1. Boil water in a large saucepan, then add dry meat (jerky). This process will take a while because the dry meat must become soft, which could take up to three or four hours. During this process, you can change the water out. 2. Once the dried meat is soft, add the potatoes or hominy and salt pork. (At this point, you do not want to change the water because this is where you capture all of the flavors).
1. Melt butter in a large saucepan over medium heat
3. Stir in spices, and cook for one minute.
5.Dry Meat Soup
5. Pour the wet egg mixture into the cornmeal mixture, and then, using a rubber spatula, fold together until all of the cornmeal is completely incorporated.
6.Pemmican
1. Pound meat (buffalo, game, or beef) very thin and dry in the oven. 2. Grind the dried meat in a food processor. 3. Add the chokecherries (or juneberries) and blend. The consistency should be dry and loose with fruit broken up. 4. Add melted lard slowly while mixing. Two tablespoons of fat are used for each 4-5 ounces of meat plus 1/3 cup of fruit. Fat changes the consistency and makes it appear semi-moist instead of dry and improves the flavor and texture. 5. Store in paper bags.
6. Fold in the corn kernels and the sage until they are evenly distributed throughout the batter.
7.Wojapi
1. In a saucepan, simmer berries of choice and water over low heat, stirring occasionally. (If using fresh berries, you may need more water to keep them from scorching.) 2. Once the berries are broken down into a sauce, spoon out some sauce and whisk in the thickener. Fresh berries should need 1 tablespoon, but frozen ones might need 2 tablespoons thickener. 3. Whisk until completely dissolved, then add back to the rest of the sauce.
7. Fill muffin cups half full and bake for 20 to 30 minutes, or until the tops are light golden brown. Use a toothpick to test if they are cooked all the way through. Let cool completely in the pan on a wire rack.
4. Sweeten to taste with maple syrup.
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