Native America (7.1.19)
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Recipes contributed by Danira Parra.
The dishes Danira shared with us today hint at the diversity of the native nations living in different parts of the country. From wild rice (harvested in the Midwest and Great Lakes regions) to goat milk caramel (from Danira's own Pima nation), these recipes give you a taste of the cuisine of this continent's indigenous people. Many thanks to Danira, and her helpers, Anna and Toni, for sharing them with us. Click here to download these recipes. Want to try more Native American recipes? Click here for the archive from our program in 2012. Click here for the archive from our program in 2013. Click here for the archive from our program in 2014. Click here for the archive from our program in 2015. |
Wild Rice and Chicken Soup
Too hot out for soup? Make it a casserole instead: eliminate the chicken stock (or use less) and bay leaves, add 8 oz of sour cream, place mixture in a casserole dish, and bake for 30 minutes at 375° F.
A note about rice: different kinds of rice require different cooking times. If using a combination of rices, cook each type separately, toasting the grains in a bit of butter first for enhanced flavor and texture. The wild rice Danira used here is grown and harvested by members of the Red Lake Nation in Wisconsin (Chippewa). The rice is grown in lakes, and harvesters beat the grains into the bottom of their boats. The grains are then parched so they will store well, and winnowed to remove chaff.
¼ cup butter
1 cup sliced mushrooms
3-5 ribs celery, sliced
1 med. Onion, chopped
2-4 med. carrots, diced
1 or 2 cloves garlic, minced
1 can cream of mushroom soup
1 cup milk
2-4 cups Chicken stock
3 cups cooked wild rice
3 cups cooked brown rice (or a combination of brown & white)
3 cups cooked chicken, diced
2 bay leaves (remove after done)
1 tsp. salt (or more to taste)
1/4 tsp. pepper
Hot peppers (optional, to taste)
Instructions
Melt butter in large skillet. Sauté mushrooms and vegetables until tender. In large soup pot stir together the mushroom soup, milk, and 2 cups of chicken stock until it is no longer lumpy. Add in the sautéed vegetables followed by the cooked rices and chicken. Add more chicken stock until the soup has reached the desired consistency. Stir in the seasonings, and let simmer on low heat for 15 minutes to mix the flavors. Remove and discard bay leaves before serving. Serve hot. Yields 12 servings (1 cup).
A note about rice: different kinds of rice require different cooking times. If using a combination of rices, cook each type separately, toasting the grains in a bit of butter first for enhanced flavor and texture. The wild rice Danira used here is grown and harvested by members of the Red Lake Nation in Wisconsin (Chippewa). The rice is grown in lakes, and harvesters beat the grains into the bottom of their boats. The grains are then parched so they will store well, and winnowed to remove chaff.
¼ cup butter
1 cup sliced mushrooms
3-5 ribs celery, sliced
1 med. Onion, chopped
2-4 med. carrots, diced
1 or 2 cloves garlic, minced
1 can cream of mushroom soup
1 cup milk
2-4 cups Chicken stock
3 cups cooked wild rice
3 cups cooked brown rice (or a combination of brown & white)
3 cups cooked chicken, diced
2 bay leaves (remove after done)
1 tsp. salt (or more to taste)
1/4 tsp. pepper
Hot peppers (optional, to taste)
Instructions
Melt butter in large skillet. Sauté mushrooms and vegetables until tender. In large soup pot stir together the mushroom soup, milk, and 2 cups of chicken stock until it is no longer lumpy. Add in the sautéed vegetables followed by the cooked rices and chicken. Add more chicken stock until the soup has reached the desired consistency. Stir in the seasonings, and let simmer on low heat for 15 minutes to mix the flavors. Remove and discard bay leaves before serving. Serve hot. Yields 12 servings (1 cup).
Goat Milk Caramel
Out west, Native people didn't traditionally keep cows; Pima people kept goats, and some others kept sheep. Danira grew up enjoying goat milk and the tasty things that can be made with it. The sweet, earthy flavor of this caramel will delight you. It’s easy to make and quite tasty on baked squash, pumpkin or sweet potatoes as well as on toast instead of jelly.
Use a pot that's bigger than you think you will need -- the mixture will foam up at some point, and you don't want it spilling over! It also helps to make this as a family or with a group of friends, so you can switch off during the long stirring process.
1 quart goat milk (use ultra high temp milk)
1-2 cones piloncillo (cones of raw sugar; may sub. 1 cup sugar)
1/2 tsp. Baking soda
Pinch of salt
1 tsp. Vanilla
Instructions
In heavy pan, over low to medium heat mix milk, piloncillo (or sugar), baking soda and salt together. Stir constantly for 30-40 minutes to avoid burning. When milk is reduced down to about 1 1/2 cups and is at a thin pudding consistency, add in vanilla. Remove from heat and serve hot over baked squash or sweet potatoes. Caramel will continue to thicken as it cools. It may be thinned with water if it gets too thick for the purposes intended. May be stored in refrigerator.
Use a pot that's bigger than you think you will need -- the mixture will foam up at some point, and you don't want it spilling over! It also helps to make this as a family or with a group of friends, so you can switch off during the long stirring process.
1 quart goat milk (use ultra high temp milk)
1-2 cones piloncillo (cones of raw sugar; may sub. 1 cup sugar)
1/2 tsp. Baking soda
Pinch of salt
1 tsp. Vanilla
Instructions
In heavy pan, over low to medium heat mix milk, piloncillo (or sugar), baking soda and salt together. Stir constantly for 30-40 minutes to avoid burning. When milk is reduced down to about 1 1/2 cups and is at a thin pudding consistency, add in vanilla. Remove from heat and serve hot over baked squash or sweet potatoes. Caramel will continue to thicken as it cools. It may be thinned with water if it gets too thick for the purposes intended. May be stored in refrigerator.
Mint Watermelon Salad
Early watermelon is sometimes a little less than sweet. With this recipe, the flavor of the watermelon is incidental. When you're finished eating the watermelon, don't toss the juice at the bottom -- it's a delicious and refreshing watermelon lemonade!
1 med. watermelon, diced
1-2 lemons, quartered (double the number if using limes)
Handful of fresh mint
1/4 cup sweetener (sugar, stevia, etc)
Instructions
Cut up watermelon and place in large bowl. Squeeze the juice from the lemons (or limes) over the watermelon. Cut up clean, fresh mint and add to the fruit. Sprinkle sweetener over the fruit. Mix and serve. May be refrigerated for up to an hour prior to serving. Do not refrigerate overnight with mint in the mix as the mint will wilt quickly due to the citric acid of the lemon/lime juice.
1 med. watermelon, diced
1-2 lemons, quartered (double the number if using limes)
Handful of fresh mint
1/4 cup sweetener (sugar, stevia, etc)
Instructions
Cut up watermelon and place in large bowl. Squeeze the juice from the lemons (or limes) over the watermelon. Cut up clean, fresh mint and add to the fruit. Sprinkle sweetener over the fruit. Mix and serve. May be refrigerated for up to an hour prior to serving. Do not refrigerate overnight with mint in the mix as the mint will wilt quickly due to the citric acid of the lemon/lime juice.