Pueblo Roasted Pepper Salsa

1 medium, each, red, yellow, green be; ll pepper,1/3 cup chopped green onions1 tablespoon fresh cilantro, or 1/2 tbsp dried1 pc leek chopped1/2 tsp salt1 large tomato, seeded, chopped2 Serrano chile peppers, seeded and choppedCut bell peppers in half and remove seeds. Place peppers cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until charred. Place in brown paper bag, or plastic bag, and let cool down to touch....

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Wild Rice Chowder

2 cups cooked wild rice3 potatoes, washed and cubed1/2 cup onion, chopped1 quart chicken broth1 cup shredded Cheddar or Swiss cheese3 slices cooked bacon cooked and crumbled1/2 cup light cream or milkCook the potatoes in the broth until tender, 20 - 30 minutes. Add the onion cheese, bacon and cream (or milk). Simmer, stirring frequently, until cheese melts and soup is hot, not boiling. Season with salt and pepper if needed and a little parsley or...

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White Corn and Ancho Flan

1 Ancho chili seeded and course chopped2 cloves garlic peeled2 tablespoons olive oil3 cups fresh white corn4 eggs4 egg yolks2 cups half and half creamsalt and pepper to tastehot sauce (optional)1. Preheat the oven to 375�F. Put chopped chili and peeled garlic on a cookie sheet.Drizzle with olive oil and bake for 20 minutes. Separate and remove garlic and chilies.2. In a food processor puree the garlic with olive oil on cookie sheet poured in.With...

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Pueblo Pumpkin Pinion Nut Sweetbread

1 1/2 cups unbleached flour1 cup finely mashed or pureed pumpkin3/4 cup brown sugar1/2 cup melted butter (1 stick)2 eggs beaten foamy1 tsp baking powder1 tsp cinnamon1 tsp grated nutmeg1/2 tsp salt3/4 cup pine nutsRio Grande Pueblo peoples traditionally serve a variant of thissweetbread to parties of nut-pickers in September when piqon nuts arebing picked from the mountain slope trees. Families camp for many weeksin traditional areas reserved to...

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Norma's Pueblo Prune And Apple Pastelito

filling:1 12 ounce package pitted prunes3 to 4 cups water3 to 4 ounces dried apple slices1/2 teaspoon ground cinnamon1/2 teaspoon pure vanilla extract1/4 teaspoon ground allspice3/4 to 1 1/2 cups sugar, to fast crust:2 to 21/4 cups all-purpose flour10 tablespoons pure vegetable shortening (� pound; )1/2 cup cold water mixed with 1/2 teaspoon; cider vinegar2 to 3 tablespoons cinnamon sugarTo make the tilling: Place prunes and water in a large saucepan...

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Anasazi & Pinto Beans With Hominy and Chilies

1 1/2 c dried anasazi beans1 1/2 c dried pinto beans10 c water1 ts salt3 c dried indian hominy3 green anaheim chiles for -garnishSoak the beans overnight in water to cover. In the morning rinse the beanswith cold water and place in a large pot with fresh water to cover. Stir inthe salt cover and simmer slowly 2 to 2 1/2 hours until the beans aretender. Add water when necessary and stir occasionally to prevent the beansfrom burning. Add hominy and...

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Wild Rice and Cranberries

Wild Rice With Dried Fruit2 cups long-grain wild rice6 cups water1/2 cup dried currents1/2 cup dried cherries or cranberries1/2 cup toasted sunflower seeds1/2 cup roasted hickory nuts chopped1/2 cup water salt to tasteWild rice is expensive but has a wonderful crunchy texture and nutty flavor. If you wish, cook 1 cup of wild rice and 1 cup of brown rice separately, then combine them with the fruit and seeds. Cook wild rice according to package directions,...

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Squash Blossums Anishinaabeg Style

1 egg yolk2 cups ice-cold water1/8 tsp baking soda1 2/3 cups white flourWhip the egg yolk and baking soda into the water in a large dipping bowl. Sift in the flour, mix well. Batter should be thin, rather watery, run easily off a spoon. It should be used no more than 10 minutes after made, i.e. still bre quite cold when it hits the frying oil. Dip blossom, twirl to coat thoroughly, Turn after 1 minute andfry 1 minute longer, lighter gold than the...

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Blueberry Cornbread

2 cups all purpose flour1 cup blue cornmeal3/4 cups sugar 1 tbl. baking powder1 tsp salt1/2 tsp. baking soda1 cup buttermilk 1/3 cup vegetable oil2 eggs (large) 1 tsp. vanilla1 cup fresh or frozen blueberries or hucleberriesPreheat oven to 375 degrees and grease and flour 2 8X3 loaf pansIn a large bowl stir first 6 (dry) ingredients together and set aside. In a medium bowl whisk together the buttermilk, eggs, oil, and vanilla. Gently incorporate...

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Native Amercan Meat Pie

1 lb. ground buffalo or beef1/2 tsp. salt1 1/2 tsp. pepper1 tsp. azafran1 tsp. ground garlic1 tbsp. celery salt2 tbsp. basil4 c. biscuit doughPreheat oven to 400 degrees. Mix first 7 ingredients. Roll dough. Cut in 2 inch square. Spoon meat mix on each. Fold in half. Seal edges. 1/2 inch apart on greased cookie sheet; bake 15 minutes. Serve immediately. May be made up to 6 hours in advance. But bake just before serving.If using prepared biscuits,...

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Three Sisters Corn Casserole

1 pound frozen whole kernel corn1 pound frozen green beans4 cups summer squash, diced (about 1 pound)1 pint fat free sour cream1/2 Cup egg substitute, beaten4 tablespoons margarine, melted1 cup yellow cornmeal1/2 cup Jalapeno peppers, diced1/2 cup reduced fat Montery Jack cheese, dicedVegetable oil sprayIn a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with...

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Apache Acorn Ravioli In Clear Broth

2 green anaheim chiles1 tb unsalted butter1 tb acorns shelled and finely chopped Or1 tb pistacio nuts unsalted3 oz to 4 oz soft white goat cheese1 recipe basic egg ravioli dough2 ts kosher salt1 qt water CLEAR BROTH6 c chicken stock1 scallion, green part only, diagonal; ly sliced1/2 ts azafranRoast the chiles then peel, seed, devein and coarsely chop them, Melt the butter in a saucepan over medium-low heat and add the acorns. Saute 3 minutes, stirring...

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Green Beans with Leeks and Toasted Pinenuts

1 ea leek, trimmed1 pound green beans, trimmed1 tablespoon butter1 tablespoon olive oil2 tablespoon pine nutsInteresting presentation of green beans with Native American flavour, leeks (ramps) and pinenuts. The sweetness of fresh green beans is enhanced by cooking them with leeks. Pine nuts are a welcome addition both for texture and flavor. Serve thisside dish with roasted meats, fish or as part of a buffet. Preparation Cook: 25 Min1. Bring a medium-sized...

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Hualapai Rabbit Stew

1 pc rabbit; cut in quarters1/4 cup pine kernels1 pc medium onion; chopped2 stems celery; choppedSalt and Pepper; to taste1/4 cup flour2 tbl oil2 cups waterCut rabbit into quarters coat with flour salt and pepper add to large pot with oil and brown well add onion, pine nuts and celery cook until onion is translucent add water and simmer until meat starts to fall from bones adjust with salt and pepper. Serve with frybread or corn bread.Contributor:...

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Burning Tree Fry Bread

4 cups flour3 tbl powder milk1 tbl baking powder1 tsp Salt1/4 cup oil1 1/2 cups hot water3 tbl blue corn meal; for bluecorn frybread onlMix first four ingreadients add the oil and hot water and knead slightly as for bisquit dough. Devide into 6 balls of dough, brush with oil and store in air tight container. Punch down the dough ball into flat pancake and cook in hot oil turning once to brown both sides.Contributor: Burning Tree Restaurant (Award...

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Burning Tree Anasazi Beans

2 cup dried anasazi beans10 seeds coriander; grind8 seeds juniper berries; grind1 Pc onion; chopped1 tblsp salad oil1 Tsp red chili powder1 Tsp oregano; dried2 1/2 qt Water1 Tsp Salt1 cup cooked black beans optionalRinse and soak beans overnite. Warm oil in soup pot add onion and spices and cook 3 or 4 minutes. Drain beans and add with water to pot cook until done. Mash beans and cook until thicken to consistency desired. Add cooked black beans if...

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Burning Tree Native Pizza

1 pc Burning Tree Frybread; cooked and hot1/2 cup anasazi beans; mashed and hot1/2 cup cheddar cheese; grated1/2 cup buffalo sausage; cooked and crumbled1/4 cup backon; cooked and chopped1/4 cup jalapinos; pickled and slicedCook the frybread do not allow to bubble too large after brown on both sides and while hot spread with beans and sprinkle cheese then add sausage, bacon and jalapinos evenly over the cheese. Place in a broiler until cheese is...

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Native Vegetarian

Wild Honey Roasted Vegetables2 Pcs kumara (sweet potato)2 Pcs sun chokes (note if you can not find replace with parsnips)3 Pcs carrots1/2 cup of wild honey ( any honey will do)2 tspoons of olive oil or any other oilPreheat oven at 190 degrees C 1) Peel Vegetables and cut into lengths 2)Mix Honey and oil together and pour into a Roasting Dish 3) Heat at 190degrees C for 5 minutes 4) Remove from oven and add vegetables to roastingdish 5) Turn vegetables...

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Pueblo Lamb and Wild Rice

4 tablespoons oil3 cups ramps or leeks, diced1 cup pine nuts1 tablespoon butter3 cups uncooked wild rice2 cups water, boiling1 1/3 cups chicken broth2 tablespoons lemon peel, grated2 teaspoons each salt and ground black pepper1 teaspoon chili, ground1 teaspoon cumin, ground1/4 teaspoon azafran1/4 teaspoon oregeno1/2 cup dry cranberries2 1/4 pounds grilled lamb, cut in 2' x 2' chunks36 cherry tomatoes, whole, grilled2 teaspoons salt1 teaspoon pepperCrunchy...

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Inca Potato Salad

1 pound purple potatoes*1 onion, finely chopped1 clove garlic, minced1/2 to 1 teaspoons chili powder1 tablespoon vegetable oil1 1/2 cups vegetable broth3/4 cup quinoa, rinsed and drained1/4 teaspoon saltdash ground pepper3/4 cup frozen corn, thawed* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato. Wash potatoes; do not pare. Dice into 1/2-inch pieces. Saut� potatoes,...

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Butternut Squash and Chile Pan-Fry

1 medium butternut squash, about 1 1/2 to 2 pounds1 pound fresh green poblano chiles (about 4 whole peppers), OR1 cup canned poblanos2 tablespoons olive oil1 cup chopped yellow onion1 teaspoon salt1/2 teaspoon chili powder1 cup grated monterey jackCook Time: 30 minutesWith a vegetable peeler, peel the squash, then cut in half, and remove theseeds. Cut the squash into 1/4-inch pieces. Roast the peppers by placing them over a stovetop gas flame, turning...

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Swan Spirit's Berry Cobbler

1 quart fresh strawberries orblackberries, washed (if youuse strawberries, slice them in half)1/2 cup sugarTOPPING1 cup corn meal1/4 cup sugar1 teaspoon baking powder1 teaspoon salt1/2 cup sour milk2 tablespoon melted butter or margarineSAUCE1/4 cup honey1 tablespoon melted butter or margarine1 tablespoon lemon juicePlace berries in a 2-quart baking dish, and sprinkle with sugar. Forthe topping, mix together all dry ingredients, then quickly stir...

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