Native American recipes

[animal87]

Tweet1:

Cherokee Pepper Pot Soup
(Long Clan Recipe)
The original recipe involved simmering short ribs to make the broth, and other long preparations. We began there, and adapted the recipe to make it easy, in a crock pot, or slow cooker, so it is easier for busy families to try.

RECIPE: Serves 4 to 6.
1 lb cubed and browned meat: buffalo, deer, beef, or combination
4 cups beef broth
1 lg. sweet bell pepper, seeded & diced
1/2 cup diced potatoes
2 lg. onions, chopped (Sometimes we use one onion and a bunch of Green Onion chopped)
2 ripe tomatoes, seeded and diced
1 cup fresh or frozen okra (I don't like okra, but I eat it in this!)
1/2 cup sliced carrots
1/2 cup fresh or frozen corn kernels
1/4 cup chopped celery
salt and ground pepper to taste
2 tbl ground sage
water to cover

Directions:
Brown meat, then put everything in your pot. Cook on low until the root vegetables are soft. After trying this once, I recommend you adjust sizes and ingredients to match your family and your pot. Enjoy. Can be done in a crock pot.


2:Native Tamale Recipe

3/4 cup cornmeal
4 cups tomato juice
2 tbs ground cumin
3/4 tsp salt divided
2-3 cloves garlic
1/2 tsp cayenne pepper
2 tbs chili powder
1/2 lb pork sausage
1/2 lb ground buffalo

Tamales are a native American dish,served with or without a filling
Tamales can be stuffed with cheese,meat,veggies.The most popular filling,
however are,chicken & pork filling.
How to make Tamale In large bowl, combine 1/3 cup tomato juice, cornmeal,
1 Tbs cumin, 1 Tbs chili powder, 1/4 tsp salt, garlic and cayenne pepper.
Add the buffalo and sausage; mix well. Let set 1/2 hour before shaping
into meatballs to let flavors combine. Shape into 1 1/4 inch meatballs.
In Dutch oven combine remaining tomato juice, cumin, chili powder, and
salt. Bring to boil, add meatballs; cover and simmer for 45 minutes or
until meat is no longer pink. Put in Crock-pot to keep warm. Eat it with
fry bread.



3:PUEBLO PORK ROAST
INGREDIENTS:
Yield: 6 servings
1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,crushed
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes, quartered, seeded
1 1/4 c Water
2/3 c Cider vinegar
1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 ts Salt
1 oz Square unsweetened chocolate, grated
4 lb To 5 lb pork rib roast

Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berries, coriander seed and bay
leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered,
30 minutes. Add chocolate and simmer, uncovered, for 20 to 30
minutes, until fairly thick. Preheat oven to 250° degrees F.

Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 - 4 hours, basting occasionally with sauce
and pan drippings. Let roast sit for 10 minutes in a warm place
before carving. Slice and spoon additional sauce over each portion.

4:American Indian Sunflower Seed Cakes
Ingredients
2 ½ cups shelled sunflower seeds (fresh or dried)
3 cups water
6 tablespoons fine cornmeal
3 tablespoons maple syrup
½ cup oil
Directions:
1
Simmer the seeds in the water, covered, for 1 hour. Drain & grind the seeds when done.
2
Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough. Shape into 3 inch flat cakes, about 15 cakes.
3
Fry the cakes in hot oil on both sides. Drain on paper towels & serve hot.

[animal87]

TweetWild Rice Soup
Anishinaabe (Odawa-Ojibwa-Potawatomi) oral tradition tells of the prophecy to travel westward from the east coast until finding the place where food grows upon the water. As the Anishinaabe moved west along the Great Lakes, they found vast swatches of wild rice that sustained them year-round. For this reason, wild rice (manoomin) is considered a Sacred gift from the Creator by Native Americans.

I like to add milk and chicken for a hearty meal, as well as corn (another Sacred crop).

2/3 cup wild rice
1 cup water
1/2 teaspoon salt

1/4 cup butter
3/4 cup chopped onion
1 cup chopped celery

2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
4 cups milk

1 pound shredded cooked chicken
2 cups corn kernels (canned or frozen)

In a saucepan, bring first three ingredients to boil. Once boiling, reduce heat to simmer and cook until tender (45 minutes). After rice is cooked, set saucepan aside.

Take another big pot, add butter, and melt over low heat. Add onions and celery and cook until tender (5 minutes). Add salt, pepper, flour and milk, stirring constantly until soup thickens.

Add the cooked wild rice from the saucepan and the cooked chicken and corn. Stir and simmer a few minutes to blend flavors. Serve hot.

[animal87]

TweetPumpkin Seed Granola
ranola is amazingly simple to make, and significantly cheaper than those "gourmet" varieties sold at the local health food store. This granola recipe features pumpkin seeds, which are an indigenous American food.

Makes About 3 Cups Pumpkin Seed Granola

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients:


1/4 cup packed brown sugar
1/4 cup maple syrup
2 tbsp vegetable oil
1/2 tsp salt
1 1/2 cups rolled oats
1/2 cup slivered almonds
1/2 cup raw pumpkin seeds
1/3 cup shredded raw coconut


Preparation:

Preheat oven to 250 degrees F.

Add the brown sugar, maple syrup, vegetable oil, and salt to a large mixing bowl. Whisk until well combined. Add the rest of the ingredients and stir thoroughly until everything is completely coated with the sugar syrup mixture.

Pour mixture on to a baking sheet lined with a silicon mat, or use a non-stick cookie sheet. Spread evenly and place into the oven. Set the timer for 15 minutes. When the time is up, remove the pan and use a fork stir the mixture thoroughly. Even out the mixture again and place back in the oven for another 15 minutes.

Repeat this procedure every 15 minute for about an hour, or until the mixture is golden brown. Allow to cool completely before storing in an airtight container.

[animal87]

TweetAlgonquin Three Sisters Vegetables ~ Traditional Native American Recipe.

Ingredients

2 C Baby Lima Beans (Fresh or Frozen)
1 Red Bell Pepper
1 Green Bell Pepper
2 C Corn (Fresh or frozen whole kernels)
2 C Eggplant
2 C Fresh, Firm Roma Tomatoes
2 C Yellow squash (1 medium)
2 C Zucchini (1 medium)
2 T Butter or Butter Substitute
3 Cloves of Garlic
1 c White Onion
1/2 c Fresh Parsley
1/4 t Pepper
1/4 t Paprika
Morton Salt Substitute to taste

Tips


Directions

Preparation
1. Chop all vegetables to bite size.
2. Dice the parsley, onions and garlic.

Cooking Method
3. In medium cast-iron skillet heat oil, add onion, garlic and peppers and saute until soft.
4. Steam squash, zucchini and lima beans until done and add to the skillet.
5. Season with pepper, paprika.
6. Season with Morton Salt Substitute to taste.
7. Stir in the fresh parsley. Enjoy!

Serving Size: 8

[animal87]

Tweetdumplings.jpg

Pork Roast with Cornmeal Dumplings by Joni Hutton
Pork Roast Recipe:


Slow simmer a pork roast until tender, reserving broth to cook dumplings. You may also cook a pot of greens and use that broth to cook the dumplings.

Dumpling Recipe:

1 ½ Cups Yellow Cornmeal
½ Cup All Purpose Flour
1 tsp. Salt
¼ tsp. Ground Pepper
Red Pepper Flakes (to taste)
A small pan of Boiling Water

Bring broth from roast or greens to a boil. Mix dry ingredients in a bowl until combined. Add enough boiling water to bring the dough together so that you have a moist dough that holds together. With wet hands, scoop up enough dough to make a dumpling and pat it out into small patty. Carefully drop the patties into the boiling broth and cook at a slow boil for 20 minutes until done. The boiling water added to the dry mix helps to cook the dumpling before adding it to the broth. Wetting your hands helps to keep the dough from sticking to them as you pat them out. They are quite warm after adding the boiling water.

[animal87]

Tweetbeans!.jpg

Beet an Bean Salad


Beets is one of my favorite vegetables as the nutritional value is beyond the interpretation of a super food. Beet roots are very powerful cleansers and builders of the blood. . Beets are loaded with vitamins A, B1, B2, B6 and C. Beets are also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Garbanzo beans are a very good source of folic acid, fiber, and manganese. They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. As a good source of fiber, garbanzo beans can help lower cholesterol and improve blood sugar levels. Garbanzo beans are an extremely-low-fat, complete protein food.

Arugula has an abundance of calcium, vitamins A, C, K and iron. Arugula is classified as a cruciferous vegetable akin to such raw food greats as broccoli, cabbage and cauliflower. Arugula is a powerful source for antioxidants, fiber and enzymes as well as only having as little as one calorie per leaf.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. There are 13 vitamins that the body absolutely needs: vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate). Avocados naturally contain many of these vitamins. Avocados are my favorite food and i add them to almost everything, from stews to grains to salads to potatoes, you name it and Avocado goes with everything, even smoothies.

Now that i set my salad up with the most nutritional foods on the planet, here is the recipe.

First thing you must do is to take a cup of organic garbanzo beans and soak them over night. The next day, rinse them thoroughly, place them in a pot, submerge them in water and simmer for 30 minutes.

Take six or so large organic beets and scrub them well with a wire brush. Slice them so the pieces are round like pictured. Place them in a bowl, along with the garbanzo beans once they are tender add one tablespoon of walnut oil and splash some red wine vinegar generously in the bowl and toss the beets and the garbanzo beans until well coated.

Place the beets and garbanzo beans on a parchment lined baking sheet, sprinkle fresh sage over the beets and garbanzo beans and bake them at 400 degrees for about 30 minutes, tossing a few times during baking.

When done, take the beets and garbanzo beans out of the oven, allow to cool and place them on a plate as shown along side of the arugula and two halves of avocado. Sprinkle some sage on the arugula and avocado as well as splashing more red wine vinegar......

[animal87]

Tweetgreen chili sauce.jpg

GREEN CHILE SAUCE


3 Tbs. fresh New Mexico flame roasted green chiles
1 can 28 oz. whole peeled tomatoes
3 oz. medium onion sliced or diced 2 cloves minced garlic
2 oz. salad oil
1 Tbs salt
1 cup water
Yield: approximately 1/2 gallon

METHOD:
Wash your chiles and either flame roast in your oven broiler or char-broil outside in your gas or charcoal grill until blackened on the outside, place inside a plastic bag to steam and finish cooking.
Don't rub your eyes!
Open the tomatoes, combine with the chiles and place in your food processor and pulse for 5-6 seconds (do not over puree or you will have mush). You can chop by hand you prefer.

TO COOK:
Place oil in a thick bottom pan and turn on heat to medium - hi. Let it pre-heat 1 minute, then add the onions and cook until the onions caramelize (sweet golden brown). Add the garlic and cool for 1 minute more.
Next, add the chile/tomato mix, water, salt, and a little TLC.
Bring the chile to a boil, turn down the heat and simmer for 20 minutes.
You can add pork, beef, chicken or other meats that you may enjoy, by browning the meats in oil before the onions are added.
Taste for seasoning and enjoy with your favorite tortillas!

[MemphisMax]

TweetThis has me craving fry bread now...