Burning Tree Fry Bread

4 cups flour
3 tbl powder milk
1 tbl baking powder
1 tsp Salt
1/4 cup oil
1 1/2 cups hot water
3 tbl blue corn meal; for bluecorn frybread onl

Mix 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 Winning)
Yield: 6 fry bread

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Burning Tree Anasazi Beans

2 cup dried anasazi beans
10 seeds coriander; grind
8 seeds juniper berries; grind
1 Pc onion; chopped
1 tblsp salad oil
1 Tsp red chili powder
1 Tsp oregano; dried
2 1/2 qt Water
1 Tsp Salt
1 cup cooked black beans optional

Rinse 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 desired.
Contributor: Burning Tree Restaurant

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Burning Tree Native Pizza

1 pc Burning Tree Frybread; cooked and hot
1/2 cup anasazi beans; mashed and hot
1/2 cup cheddar cheese; grated
1/2 cup buffalo sausage; cooked and crumbled
1/4 cup backon; cooked and chopped
1/4 cup jalapinos; pickled and sliced

Cook 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 melted. Slice and serve. Remember the fry bread is cooked and brown so cover all areas with beans and cheese and don't over cook.
Burning Tree Restaurant

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Native Vegetarian

Wild Honey Roasted Vegetables

2 Pcs kumara (sweet potato)
2 Pcs sun chokes (note if you can not find replace with parsnips)
3 Pcs carrots
1/2 cup of wild honey ( any honey will do)
2 tspoons of olive oil or any other oil

Preheat 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 190
degrees C for 5 minutes 4) Remove from oven and add vegetables to roasting
dish 5) Turn vegetables in honey and oil mixture to coat them 6) Bake at
190 degrees C for between 35-40 minutes, turning regularly, until
vegetables are golden and cooked.

Serve Hot......... Add some herbs to suit your tastes if you wish...
Yield: serves 5

Mixed Grain Mushroom Casserole

1/2 cup wild rice
1/2 cup pearl barley (originally quinoa but you may not be able to locate it)
1/2 cup brown rice
1/4 cup oil
1 large onion; thinly sliced
4 garlic cloves; chopped
4 tablespoon oil
1/2 lb mushrooms; thickly sliced
3 1/2 cup vegetable broth
1 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
1 salt & pepper; to taste

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on
med. heat. When hot , saute onion and garlic until tender and translucent,
about 5-6 mins. Add the mixed grains and saute for 1 min., stirring
constantly.
Meanwhile melt butter or margarine (if using) in a separate pan on med.
high heat. When hot , add mushrooms and saute quickly, stirring frequently,
until the shrooms are hot and have just absorbed the "butter" (about 1
min.). Immediately remove from heat.
Add the broth, herbs, and mushrooms to the casserole with the onions and
grains, and bring to a boil. Season with salt and pepper to taste, cover
tightly (use aluminum foil between pot and cover if necessary for a good
seal), and bake at 350 degrees F for 1 hr.
NOTES: I use alot less oil (only as much as needed to keep things from
sticking in my cast-iron dutch oven), add hot peppers and fresh herbs
(rosemary is especially delicious; i dislike dried oregano so i use less or
none), add soy sauce instead of salt, and saute the mushrooms first in the
same pan (taking them out when done) so i dont have to wash two pans
:^>. Frankly i can't see where they get 8 servings from, this lasts me
maybe 3 meals....It's really a hearty dish, so save it for a cold day (some
of us still have a few left, despite the advent of spring). Enjoy!
(8 servings as a side dish, less as an entree)

Basic Yellow Mesquite Cake

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk

Mesquite flour will give a delicate and distinctive flavor to your cakes.
Sift the flours, salt, and baking powder in a bowl
Beat the sugar, vanilla, and oil or margarine in a separate bowl
Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
Pour the batter into 2 greased 9-inch round cake pans.
Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Note: mesquite flour can be purchased in health food stores or on the internet

Missiiagan-Pakwejigan (Sunflower Bannock)

algonquin, breads
3 1/4 cup sunflower seeds
3 1/4 cup water
2 1/2 tsp salt
6 tbl corn flour
2/3 cup corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1
1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn
flour, 1 tablespoon at a time to thicken. Work with your hands; cool a
little. Make small, flat pancakes of approximately 5' diameter. Heat oil &
fry both sides, adding more oil if necessary. Drain well & eat.

Algonquin Wild Nut Soup (Paganenes)

24 oz. hazelnuts, crushed
6 shallots, with tops
3 T. parsley, chopped
6 cup stock, vegetable
1 tsp. salt
1/4 tsp. black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium
heat
for 1 1/2 hours, stirring occasionally.

Butternut Squash With Cranberries


2 pounds butternut squash or sweet potatoes
1/4 teaspoon ground cloves
2 tablespoons olive oil
1 to 1-1/2 cups cranberries
1/2 cup cranberry juice cocktail (or aprico; t nectar)
1 teaspoon finely shredded orange peel
1/3 cup maple syrup
1/4 cup chopped walnuts or hazelnuts (filbe; rts), toasted
orange peel strips (optional)

Expand your use of tart cranberries by including them in vegetable side
dishes, such as this simmered butternut squash.
Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds.
Slice squash or sweet potatoes crosswise into 1/2-inch slices.
In a large skillet cook squash or potatoes and cloves in olive oil covered,
over medium heat for 8 minutes or until nearly tender. Stir occasionally.
Add cranberries, juice or nectar, and shredded orange peel. Heat to
boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is
just tender, stirring once or twice. Remove from heat.
Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange
peel strips, if desired. Serve immediately.
Yield: 6 to 8 servings

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Pueblo Lamb and Wild Rice

4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries
2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable.Heat oil in large skillet. Saut� ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; saut� 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine.

Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper.
Yield: 12 servings

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Inca Potato Salad

1 pound purple potatoes*
1 onion, finely chopped
1 clove garlic, minced
1/2 to 1 teaspoons chili powder
1 tablespoon vegetable oil
1 1/2 cups vegetable broth
3/4 cup quinoa, rinsed and drained
1/4 teaspoon salt
dash ground pepper
3/4 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, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes.
Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to
fluff. Serve warm or refrigerate and serve cold.
Variation: Add 1/2 cup dried chopped pineapple with corn
Yield: 6 servings

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Butternut Squash and Chile Pan-Fry

1 medium butternut squash, about 1 1/2 to 2 pounds
1 pound fresh green poblano chiles (about 4 whole peppers), OR
1 cup canned poblanos
2 tablespoons olive oil
1 cup chopped yellow onion
1 teaspoon salt
1/2 teaspoon chili powder
1 cup grated monterey jack

Cook Time: 30 minutes
With a vegetable peeler, peel the squash, then cut in half, and remove the
seeds. Cut the squash into 1/4-inch pieces. Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
Remove the stems and seeds, and chop.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the
onions and cook, stirring, for 3 minutes. Add the squash, salt, and chili powder, and stir well. Cover and cook until the squash is almost tender, stirring occasionally, about 10 to 12 minutes. Stir in chiles and cook, uncovered, for 3 minutes. Sprinkle the cheese over the vegetables and cover. Lower the heat to medium-low and cook until the cheese is melted, about 2 minutes. Serve hot out of the pan.
Contributor: Emeril Lagasse, 2001
Yield: 4 to 6 servings
Preparation Time: 30 mi

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