Red Lake Nation News - Babaamaajimowinan (Telling of news in different places)

Bring a Bit of Native America to Your Table!

More Recipes to Celebrate Native American Heritage Month



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.


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.


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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