Babaamaajimowinan (Telling of news in different places)
More Recipes to Celebrate Native American Heritage Month
*THREE SISTERS SOUP*
From Donna LaChapelle and Patricia Chandler
Makes 4 servings
* 3 tablespoons butter
* 4 cups chicken or vegetable stock
* 1 cup onion, diced
* 1 clove garlic, minced
* 1 butternut or acorn squash, pre-baked and pureed
* 1 teaspoon curry powder
* ½ teaspoon salt
* ½ cup yellow corn kernels
* ¼ teaspoon ground coriander
* ½ cup hominy, cooked
* 1 cup white beans, cooked
* 1⁄8 teaspoon crushed red pepper
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, cook for 3 to 5 minutes or until tender. Stir in spices, cook for 1 minute. Add stock, corn, hominy, and beans, and bring to a boil. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes to develop flavors. Stir in pureed squash, cook for 5 minutes or until heated through. Serve warm with chives and plain yogurt as a garnish.
*CORN, BLUEBERRY AND WILD RICE SALAD*
Makes 8 servings
* 6 ears sweet corn, husked (or 1½ cups frozen corn)
* 1 jalapeno pepper, seeded and finely chopped
* 1 cup fresh blueberries
* 4 tablespoons lime juice
* 1 cup cooked wild rice
* 4 tablespoons olive oil
* 1 small cucumber, finely diced
* 2 tablespoons honey or maple syrup
* ¼ cup finely chopped red onion
* ½ teaspoon ground cumin
* ¼ cup chopped fresh cilantro
In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes or until tender. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice and jalapeno.
For dressing: in a screw-top jar combine lime juice, oil, honey, cumin and ½ teaspoon salt. Cover and shake well to combine. Add to salad and toss. Cover the salad and refrigerate overnight or up to 24 hours.
*WOJAPI (DAKOTA BERRY SAUCE)*
Makes about 4 cups
* 4 cups blueberries or chokecherries, fresh or frozen
* 1-2 tablespoons cornstarch or arrowroot
* Maple syrup
* ¼ cup water
In a saucepan, simmer berries and water over low heat, stirring occasionally. (If using fresh berries, you may need more water to keep them from scorching.) Once the berries are broken down into a sauce, spoon out some sauce and whisk in the thickener. Fresh berries should need 1 tablespoon, frozen might need 2 tablespoons thickener. Whisk until completely dissolved, then add back to the rest of the sauce. Sweeten to taste with maple syrup. Serve on cornbread or ice cream.
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