Native American Food

Whether it is called Mexican, Native American, Tex-Mex or Southwestern it is based on the cuisine of Native Americas.

Broiled Santa Fe Steaks

1/2 cup thick-and-chunky salsa
1/2 cup canned black beans; rinsed and drained
2 tablespoons red onion; finely chopped
2 tablespoons fresh cilantro; chopped
1 tablespoon lime juice
1 1/2 teaspoons chili powder
4 beef boneless new york strip steaks (abo; ut 1 1/2 pounds)
2 teaspoons fresh oregano; chopped
or
1/2 teaspoon dried oregano leaves

Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the chili powder. Cover and refrigerate while preparing beef steaks.
Set oven control to broil. Sprinkle both sides of beef with remaining 1 teaspoon chili powder and the oregano; gently press into beef. Place beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes; turn. Broil 2 to 5 minutes longer for medium doneness. Serve with salsa.

Southwest Corn And Tomatoes

1 package frozen corn (16 ounces); thawed
5 pcs plum tomatoes; seeded & coarsely choppe
1 pc large onion; chopped
2 pcs jalapeño peppers; seeded & finely chopped
3 garlic cloves; minced
2 tablespoons olive oil
1/4 cup fresh cilantro; minced
1/2 teaspoon salt

In a large bowl, combine the corn, tomatoes, onion, jalapeños and garlic. Drizzle with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.Yield: : 6 servings.

Southwestern Cactus Salad

1 jar nopales (16 ounce); drained, rinsed, and dri
2 cups tomatoes; chopped
1/2 cup onion; diced
5 pcs jalapeno peppers; seeded and minced
1/2 cup fresh cilantro leaves
2 pcs lemons
1/2 teaspoon garlic salt (optional)

In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Southwestern Pizza Oil Sauce

1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black pepper

Puree ingredients in a blender and store in a small covered jar. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings. Cook just like sauced pizzas, however they may take just a 1-2 minutes less time until done. These recipes makes enough sauce for two 12' pizzas. By using these examples, it's not hard to come up with your own variation based on your taste. Yield: 12'' pizza (2-4) Preparation Time: 5 Min

Zuni Café Zucchini Pickles

1 pound zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard; seeds
scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.
2. After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain and pat dry.
3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)
4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving
to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. From LA Times

Berries & Wild Rice

1 cup wild rice
1 cup fresh cranberries
3 cups water
1 cup fresh blueberries
1 cup fresh raspberries
2 1/2 cup maple syrup
3 cinnamon to taste (approx. 1/2 teaspoon)

Cook rice and cranberries in water until rice is done. Take rice off heat
and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold. 1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries. 2. If fresh raspberries are not available,
substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup. 3. You must use real maple syrup - not syrup that has been 'flavored.' Real maple syrup is a common addition to Native American recipes.

Blue Cornmeal Bread

1/2 cup butter; melted
2 cups blue cornmeal
1 tsp salt
1 cup water; boiling
1/2 cup milk
2 pcs large eggs
1 tsp baking powder

Preheat oven to 425.
Melt butter in an 8-inch round cake pan in the oven. Put cornmeal, melted butter & salt in large bowl & blend with hand mixer. Pour in boiling water, mix some more to make a smooth batter.
In a measuring cup, stir milk, eggs & baking powder with a fork. Slowly add to other mixture, blend thoroughly. Final batter will be quite thin. Pour into prepared cake pan & bake in 425 oven (in upper 1/3 of oven) for 30 minutes.
For variation, add chopped green chiles, cayenne pepper or sprinkle cheese on top of batter before baking.

Buffalo Corn Bread Casserole

1 pound ground buffalo
1 pc small onion; chopped
2-3 pcs jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 pcs eggs; beaten
3 cups cheddar cheese; shredded, divided

Bake: 40 min. In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer
with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: servings: 8-12 Preparation Time: 20 mi

Buffalo Roast 'n' Beans

3 to 4 pound buffalo roast
2 cups pinto beans; uncooked
1 can green chilies; chopped
1 can tomatoes
1 onion; chopped
1 can tomato sauce
water
salt and pepper

Place buffalo roast in a large pan. Place pinto beans, green chilies, tomatoes, onion and tomato sauce on top of roast. Cover entire contents with water. Place in 350 oven covered with lid. Cook at least 12 hours. (May cook longer). Season with salt and pepper. Serve with salad,
cornbread, and a dessert for a complete meal.

Choctaw Hunters Stew

2 lbs. deer meat
3 stalks celery; chopped fine
2 tbs. beef suet
3 pcs medium onions; chopped fine
2 tsp. salt
2 pcs potatoes; 1/2' pieces
1/2 tsp. pepper
1 large can tomatos
6 pcs carrots; cut up

Cut meat in chunks, along with brown suet. Add all ingredients, cover with water. Cook until meat is tender.

Commodities Meatless Chili

1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups onion; chopped
1 green bell pepper; chopped
2 cups tomatoes; chopped
1 can tomato paste 6oz
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons garlic; minced
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 pc bay leaf

Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary. Simmer for 1 hour, or until beans are tender. Drain and set aside. Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf

Easy Native Molasses Bread

butter or pure vegetable margarine
13 cups whole wheat flour
1 slightly heaping tablespoon salt
2 packets instant yeast
1 slightly heaping tablespoon molasses

This bread is made by the quick one-rise method, which does not require any kneading. Adding blackstrap molasses appears to give it a slight sweetness and also makes it more nutritious. Suitable for freezing. Grease three large bread pans - or the equivalent, including cake pans, if
you wish - generously with butter or margarine. Tip the flour and salt into a large bowl and add the yeast. Mix gently. Dissolve the molasses in a little tepid water taken from 6 1/4 cups. Add this to the flour, then mix in the rest of the water, going carefully at the end in case you don't need quite all of it. The finished mixture needs to be too wet to leave the sides of the bowl clean; it should feel 'slippery' but not completely sloppy. Half fill the pans with the mixture, cover them with plastic wrap or a damp dish towel, and leave to rise. Meanwhile set the oven to 400°F. When the loaves have risen to within 1/2 inch of the tops of the pans, put them in the oven. Bake large loaves for 45 minutes, and small ones for about 35 minutes, or until they are brown and firm to the touch, and sound hollow when you slip them out of the pans and tap them on the base with your knuckles. If you wish, you can crisp the base and sides a bit more by putting the loaves
back into the oven for a few minutes after you've taken them out of the pans. Cool the bread on a
wire rack.

Native American-Pueblo Chile Balls

1 cup green new mexican chile*; chopped
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 pcs eggs, separated
3 tablespoons flour
2 teaspoons salt
flour
vegetable oil

The Pueblo Indians of New Mexico have been making these for centuries. They serve them as a dessert for feasts and weddings.
* roasted,peeled, stems and seeds removed
Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chile, raisins and sugar. Beat egg whites until peaks form. Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter. Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball. When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 degrees F until golden. Drain on paper towels.

Reservation Green Beans And Peppers

1 cup chicken broth
4 cups fresh whole green beans or
16 oz. package frozen green beans
1 tablespoon margarine
1 pc medium red pepper; cut into strips
1/4 teaspoon garlic powder (optional)
salt and pepper to taste (optional)
2 tablespoons parsley; chopped

If using fresh green beans, wash in cold water and snip off the ends. In a medium saucepan bring broth to a boil; add beans and cover. cook over medium heat for 8 12 minutes. If using frozen beans, time according to package directions. Melt margarine in a small skillet and add
the pepper strips. Sprinkle in the garlic powder. Stir and cook until crisp-tender, about 6 minutes. Drain the green beans. In a serving bowl, add the cooked beans and pepper mixture; toss. Season with salt and pepper to taste. Sprinkle chopped parsley over the top.

Three Sisters Enchiladas

12 pcs corn tortillas
1 1/2 cups bean puree (see bean dip recipe)
vegetable oil spray
1 pc medium onion; chopped
2 cloves garlic; minced
1 pc red and 1 green pepper; sliced thin
1 quart tomato sauce
1 pc zucchini or summer squash; diced
2 tablespoons cilantro
1/2 cup cheddar or monterey jack cheese; shredded

Saute onions, garlic, peppers and squash in oil until tender. Add tomato sauce and cilantro. Turn heat down and simmer for 15 minutes. Coat a casserole dish with vegetable oil spray and line with half the tortillas Spread bean dip over tortillas and top with cheese. Add remaining
tortillas. Add tomato squash sauce on top and bake covered for 1 hour at 350 degrees Fahrenheit.

It is interesting to note that until the mid 1800 corn meal was known as Indian meal or Indian flour and corn referred to as Indian grain.

Corn Griddle Cakes

2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
maple syrup (optional)

In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in milk until mixture is smooth. Let sit for 15 minutes. Drop mixture by large spoonsful onto a hot, greased griddle. When bubbles form on the top, turn cakes and cook until golden brown on the other side.
Serve with maple syrup, if desired.
Yield: makes 10 to 12

Corn And Grilled Pepper Relish

1 cup corn, roasted kernels
1/2 cup red bell pepper, finely diced grilled
1 tablespoon red onion, finely diced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons cilantro, coarsely chopped
1/2 pc jalapeno, minced
1 teaspoon olive oil
salt and freshly ground pepper

Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.
Yield: makes 4 serving

Corn Fritters

1 can corn
1 tsp. salt
1 cup flour
1/4 tsp. paprika
1 tsp baking powder
2 pcs eggs
1 tsp. sugar

Sift flour, baking powder, salt and sugar. Stir in can of corn. Add eggs beaten whole. Drop tablespoon at a time into hot fat in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter and maple syrup. This is taken from a 1930's Home Comfort cook book, so the directions aren't as complete as we use today. But I can attest they are delicious,
my mother made them often.

Corn And Pumpkin Dessert

1 pc pumpkin, small
2 ears corn, cut from cob
1/2 cup whole wheat flour
sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.

Batter-Fried Squash Blossoms
3 ea dozen squash blossoms, picked, just; about to open
1 c milk
1 tb flour
1 ts salt
1/8 ts fresh ground pepper
1/2 c cooking oil
1 tsp paprika

In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
Squash blossoms are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.

Contributor: The Art of American Indian Cooking by Yeffe Kimball


Calabacitas (Skillet Squash)

5 pcs cubed small squash,
1 pc lg onion (diced),
1 can of diced green chilies,
1 tsp oil,
3/4 cup shredded longhorn cheese.

Sauté onion in oil till soft. Add squash stir till tender, add chilies, simmer,add the cheese and let it melt


Native American Catfish

4 pcs catfish fillet
1/4 c pine nuts; toasted, ground
2 tb pine nuts, whole for garnish; toasted
1/2 c yellow corn meal
1/4 c all-purpose flour
1 ts salt
1/2 ts cayenne pepper
1/4 ts cumin; ground
1/4 c vegetable oil

Combine ground pine nuts with cornmeal, flour and seasonings. Heat oil in a large heavy skillet over moderate heat. Dredge catfish fillets in cornmeal mixture and pan fry about 4 minutes per side until opaque. Sprinkle with whole pine nuts.

Yield: 4 servings


Native American Elk Stew With Acorn Dumplings
4 slices bacon, halved
1 1/2 lb elk chuck steak,trimmed and cubed
1 qt water plus 1/2 cup
1 1/4 c chopped onions
2 pcs bay leaves
1 ts salt
3 pcs potatoes, peeled and diced
2 pcs carrots, peeled and diced
1 pc lg turnip, diced
1/4 c acorn meal or hazelnuts; finely ground
acorn dumplings
1/2 c acorn meal or hazelnuts; finely ground
1/2 c whole wheat flour
1 3/4 ts baking powder
1 pc egg, beaten
2 tb milk
2 tb vegetable oil

In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes.

Contributor: ' Spirit of The Harvest: North American Indian Cooking,

Yield: 6 servings

Christmas Cookies
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
1 cup carnation milk

Mix thoroughly shortening, sugar and eggs. Stir in milk and vanilla. Mix in salt, flour and soda. Blend in nuts. Chill one hour. Bake on greased sheet 10 minutes at 375 degrees.
Burnt Butter Icing:
2 tablespoons butter till golden brown, beat till smooth, add 2 cups
powdered sugar, 1/4 cup carnation milk. Spoon on warm cookies.

Bean Cookies
Step 1
2 cups great northern beans
4 cups hot water
2 cups hot water
1/8 tsp. butter
Step 2
3/4 cup shortening
1 cup bean puree (see Step 1)
1 egg
1 tsp. vanilla
Step 3
1 1/4 cup flour
1 cup sugar
1/2 cup cocoa
1/8 tsp. dry mustard
1/3 cup dry milk
1/2 tsp. soda
1/2 tsp. salt
Directions
Step 1 - Puree: Soak the beans in 4 cups hot water for 1 hour. Add 2 cups hot water and 1/8 teas. butter simmer for 1 1/2 hour, then drain. put in sieve while hot or through food processor. Cool the bean puree.
Step 2 - Wet/Moist Ingredients: Cream the Step 2 ingredients together.
Step 3 - Dry Ingredients and Finishing: Sift together Step 3 ingredients.
Add to creamed mixture and drop on greased cookie sheet....bake at 350º for 10 minutes.... Don't tell anyone what these cookies are made from until after they've tried them....they are moist and delicious, look and taste just like brownies! Enjoy! Any remaining bean puree can be frozen.

Cranberry Cornmeal Cookies
1 1/2 cups sugar
1 1/2 cups butter, softened
2 eggs
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries, chopped

Heat oven to 350°F. Combine sugar and butter in large mixer bowl. Beat
at medium speed, scraping bowl often, until creamy. Add eggs, corn
syrup, and vanilla; continue beating until well mixed. Add flour,
cornmeal, baking powder and salt; reduce speed to low. Beat until well
mixed. Stir in dried cranberries by hand.
Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1
inch apart onto ungreased cookie sheets; flatten slightly with hand.
Bake for 9 to 13 minutes or until edges are lightly browned.
Yield: 7 dozen cookies
Preparation Time: 1 hrs

Feast Day Cookies
2/3 cup plus 1/4 cup granulated sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon aniseed
1/3 cup milk
1/2 cup piñon (pignoli), chopped
1 teaspoon ground cinnamon

The Pueblo Indians make these for Christmas, kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.
Heat oven to 350 degrees F.
In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend
thoroughly. Stir in flour, baking powder, vanilla extract and aniseed,
blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts.
Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.
Yield: 2 dozen 2-inch

1/4 cup green bell pepper -- chopped
2 jalapeño peppers -- finely chopped
1 large clove garlic -- minced
1 tablespoons canola oil
4 boneless chicken breast halves
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon acorn starch
1 1/2 cup milk
few drops hot pepper sauce or to taste, or a dash of ground red peppers
1/4 teaspoons salt
ground black pepper
jalapeño pepper rings
fry bread

Preheat oven to 350 degrees. In a bowl, combine the bell pepper,jalapeño pepper, garlic and oil. Place chicken breasts in a shallow baking pan sprayed lightly with non-stick cooking spray; add pepper and oil mixture.

Bake uncovered for 20 minutes.

While the chicken bakes, melt butter or margarine in saucepan. Add the flour and acorn starch and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; hot pepper sauce, salt and pepper. Pour the sauce over the chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove the chicken from oven and then set the oven to broil. Return the chicken to the oven; broil just until lightly browned. Arrange on a serving platter with sauce spooned over chicken breast halves. Garnish
with jalapeño pepper rings and serve with fry bread.

Contributor: Burning Tree Native Grill

Yield: serves 4 serves

1 lb. ground buffalo
1 can pinto beans, drained and rinsed (15; oz)
1 can (10 oz) hot enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded process sharp american che; ese (4 oz)
1 T. instant minced onion
6 oz fry bread chips**
1 cup sour cream

** roll out fry bread as thin as you can and fry it as crisp as possible
breaking bubbles in the rising dough then when cool cut into 1' squares or
triangles.
Brown buffalo in skillet. Drain off fat. Remove from heat, add beans,
enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup
fry bread chips. Crush remaining fry bread chips and stir into meat
mixture. Turn into greased 2 quart casserole. cover and bake in 375 oven
for 30 minutes. Top with sour cream and sprinkle with remaining cheese.
Arrange reserved fry bread chips around edge. Continue baking 3 to 4
minutes or until cheese melts.

Contributor: Burning Tree Native Grill

Yield: serves 6