Native American Recipes
One Feather, Spirit and Sacred Pipe Carver

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One Feather, Spirit and Sacred Pipe Carver

One Feather, Spirit and Sacred Pipe Carver

Below are some of my favorite Native American Recipes. Be sure to check back often, as I will be adding more!

Recipes:

Fry Bread:
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick.
Make a small hole in the center of the round.
Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.
*********************************************************** NAVAJO FRY BREAD:
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water
to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest one hour.
Shape into small balls and pat into flat circles about
1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for "Navajo Tacos."
**********************************************************
Navajo Fry Bread (2)
Serving Size : 4
1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil
Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out
dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on
paper towels.
Drizzle with honey and serve.
**********************************************************
Cornbread:
1/2 cup whole wheat flour
3/4 cup white flour
3/4 cup polenta or corneal
4 tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup + 2 tablespoons applesauce
1/2 cup low fat soy milk
1/2 cup water
Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well. Bake at 375° for about 30 minutes, or until golden brown.
**********************************************************
Cherokee Huckleberry Bread:
2 cups Self-rising flour
1 Egg
1 cup Sugar
1 stick butter
1 cup Milk
1 teaspoon Vanilla extract
2 cups Berries (huckleberries or blueberries)
Cream eggs, butter and sugar together. Add flour, milk,
and vanilla. Sprinkle flour on berries to prevent them
from going to the bottom. Add berries to mixture. Put in baking pan and bake in over at 350 degrees for approximately 40 minutes or until done.
*********************************************************
Pumpkin Muffins:
1 cup raisins
1/2 cup unsweetened orange juice
1/2 cup egg substitute
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. salt
1/3 cup canola oil
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Soak raising in orange juice for 5 minutes. Do not drain.
In large mixing bowl, stir in pumpkin, egg substitute, sugar, cloves, cinnamon and salt. Add oil, mix well. Stir together flours, baking powder and baking soda. Add to pumpkin mixture with the raisin-orange juice mixture and stir to mix. Fill paper-lined muffin cups 2/3 full. Bake
at 400F for about 25 minutes. Remove from muffin tins and cool on wire rack.
*********************************************************** Easy Molasses Bread:
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.
Makes 3 large (2-pound) loaves
butter or pure vegetable margarine
13 cups whole wheat flour
1 slightly heaping tablespoon salt
2 packets instant yeast
1 slightly heaping tablespoon molasses
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.
*********************************************************
Pumpkin Pie:
9-inch unbaked pie shell (use recipe for 9-inch one crust basic pie pastry)
1/2 Cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves
1 1 6-ounce can pumpkin puree
1 1/4 Cups evaporated skim milk
3 large egg whites
Preheat oven to 450 degrees Fahrenheit. In a large bowl, beat all filling ingredients until no lumps remain. Pour into pie shell and bake 10 minutes.
Reduce heat to 325 degrees Fahrenheit and bake 50 minutes more, or until a knife inserted in the center comes out clean. To avoid over browning of fluted edge, cover edge with narrow strips of aluminum foil. Remove foil during
the last 15 minutes of baking.
**********************************************************
Spiced Winter Squash Butter:
3 medium acorn or other winter squash (about 3 pounds)
1/2 cup thawed undiluted concentrated apple juice
3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 400 degrees. Cut squash in half
lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a pan. Cover and bake at 400 degrees
for 1 hour or until tender. Cool. Scoop out pulp to
equal 3 cups. Place pulp in a blender or food processor; process until smooth. Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan, bring
to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator. Will keep up to about 2 months.
**********************************************************
Three Star Enchiladas:
12 corn tortillas
1 1/2 Cups bean puree (see bean dip recipe)
vegetable oil spray
1 medium onion, chopped
2 cloves garlic, minced
1 red and 1 green pepper, sliced thin
1 quart tomato sauce
1 zucchini or summer squash, diced
2 tablespoons cilantro
1/2 Cup reduced fat shredded cheddar or Monterey Jack cheese
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.
**********************************************************
CORN, ZUCCHINI, AND TOMATO PIE:
This pie is made from the overflowing bounty of the backyard garden. Fresh corn and zucchini seasoned with
dill bake underneath Parmesan-crusted tomatoes to make a scrumptious entrée that can be served warm or at room temperature.
3 cups fresh, or frozen and defrosted corn kernels
5 small zucchini, cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh dill weed
2 tablespoons melted butter
3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices
1/2 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons olive oil
Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the
vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with
the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

One Feather, Spirit and Sacred Pipe Carver

One Feather, Spirit and Sacred Pipe Carver

One Feather, Spirit and Sacred Pipe Carver

More Recipes:

Blueberry Muffins:
1 cup oats
1 cup buttermilk
1 cup white wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter - melted
1 cup fresh blueberries - drained well
- or-
1 cup frozen blueberries - thawed, drained well
Preheat oven to 400°F. Combine oats and buttermilk in a small bowl; set aside and let stand. Combine flour, baking powder, soda, salt, brown sugar, stir well. Add egg and melted butter to oats. Add dry ingredients and stir just until all is moistened. Gently fold in blueberries. Spoon into muffin pan until three-quarters full each. Bake for
17 to 20 minutes.
Yields 1 dozen.
********************************************************* Blueberry Popover:
1 cup milk or soymilk
1/2 teaspoon vanilla extract
2 tablespoons butter -- melted
1/4 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup granulated sugar
1 cup sifted white flour
2 eggs, beaten
1/4 teaspoon ground cinnamon
1 cup blueberries or other berries
Mix first 5 ingredients plus 3 tablespoon sugar in a large bowl. Stir in flour, then eggs until just combined; let this batter stand for 5 minutes. Meanwhile, mix remaining
1 tablespoon sugar and cinnamon in a separate bowl; set aside.
Adjust oven rack to middle position and heat oven to
450°F. Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven and bake for 20 minutes. Reduce oven temperature to 350°F; bake until popover is firm and golden brown, 15 to 20 minutes longer. Cut
popover into wedges and serve immediately.
*********************************************************
Blue Corn Scones:
1/2 cup Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter
into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on
a floured surface; pat into an 8" circle; place on baking sheet. Using a pizza cutter or serrated knife, score
circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the
next day.
********************************************************** Blue Corn Flapjacks:
Two eggs
1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour
3/4 cup blue roasted cornmeal
1 1/2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt
Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado.
Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever.
**********************************************************
Blue Corn and Flour Tortillas (Modern Style):
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups blue cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough.
Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.
********************************************************** Wild Sage Bread:
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well
after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
********************************************************** ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING:
1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded
1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
1/4 cup chopped onion
1 teaspoon dried rubbed sage
1 cup fresh whole wheat breadcrumbs
Preheat oven to 425°F. Place squash cut side down in
8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
Combine dried cranberries and hot water in small bowl.
Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.
********************************************************** BEEF, PORK, AND HOMINY STEW:
1 1/2 lb lean pork ribs, cut into 1-inch pieces
1 lb cured bacon
1 lb flank steak, cut into 1-inch pieces
1 lb beef short ribs, cut between bones
3 sweet Italian sausage links, cut into 1 1/2-inch lengths
2 Spicy dried pork sausage links, cut into 1 1/2-inch lengths
3 quarts water
6 carrots, cut into 1/2-inch-thick rounds
1 1/2 lb butternut squash, peeled and cut into 3/4-inch cubes
1 large boiling potato, peeled and cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 tablespoon paprika
3 (15-oz) cans white hominy, rinsed
2 (16- to 19-oz) cans white beans, rinsed
1 tablespoon salt
1 tablespoon black pepper
Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.
**********************************************************
Meatless Chili:
1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
2 cups chopped tomatoes
1 6-ounce can no-salt added tomato paste
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 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
********************************************************** MAPLE MASHED SWEET POTATOES:
6 lb sweet potatoes
1 stick (1/2 cup) unsalted butter, melted
1/2 cup heavy cream, warmed
2 tablespoons pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400°F.
Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper.

One Feather, Spirit and Sacred Pipe Carver

One Feather, Spirit and Sacred Pipe Carver

More Recipes:

Succotash:
1 lb bag of (large) Lima beans,
1 16 oz can of Cream Corn
1 (smallpiece) Salt Pork (optional)
1/2 (small) Onion (cut fine)
2 tablespoons Butter
1/2 cup Sugar
Salt & Pepper (season to taste)
Preparation:
Wash lima beans and place in a large (5qrt) pot.
Add water(4 qrts), saltpork, butter, sugar, salt & pepper.
Bring to a boil.
Cook till beans are tender.
Add cream corn and cook additional 5 minutes.
Remove from heat and enjoy.
**********************************************************
Baked Pumpkin:
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
********************************************************** Cherokee Fried Hominy:
Several Strips of Bacon
One or two Cans of White Hominy
Onion if desired
Black Pepper to taste
Preparation:
Fry bacon crisp. Remove from pan.
Drain most of grease. Drain water off hominy. Fry hominy
in bacon grease.
Crumble bacon & mix in hominy.
********************************************************** Indian Cake:
6 cups water
2 cups precooked yellow corn meal
1 cup sprouted wheat
4 cups precooked blue corn meal
1/2 cups rasins
1/2 cup brown sugar
Preparation:
Put 6 cups of water in pan and boil.
Add 4 cups precooked blue corn meal.
Add 2 cups precooked yellow corn meal.
Add 1/2 cup rasins.
Add 1 cup wheat, sprouted.
Add 1/2 cup brown sugar.
Blend well; dissolve all lumps. Pour into baking pan that is lined with foil.
Cover with foil. Bake at 250 degrees for 4 hours. (Cake needs to cook slowly.)
********************************************************** Indian Tacos:
Ingredients for Topping:
1 lb. Fried hamburger
2 cans tomatoes
1 large green pepper
1 large onion
Mushrooms
Cooked rice, about 1/2 cup
1 small can refried beans
1 large can of red kidney beans
1 tsp. Chili spice
A few shakes of Tabasco sauce (to your likeness)
Separate Toppings:
Shredded cheddar cheese
Shredded,1 head of lettuce
4 diced fresh tomatoes
Note: Use Fried Bread as the base.
Preparation:
Mix the first 10 ingredients in a large pot.
Simmer on low heat for about 2 hours.
While this is simmering make fried bread.
Place hot fried bread on a plate,
Top with sauce, add some shredded cheese on top,
Add lettuce and tomatoes.
**********************************************************
Native Frybread:
Ingredients:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water
Preparation:
Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.
Add flour or water to adjust mixture to a very soft dough mixture.
Put dough on a well floured board.
Roll out to about a 1 inch thickness.
Let set for about 15 minutes.
Cut into what ever size you would like
Batter makes about 25 pieces.
Deep fry in hot oil, just enough to brown on each side.
Put on a paper towel to get some of the top oil off the bread.
********************************************************** Blue Grape Dumplings:
Easy to make dumpling and noodle dough.The dough can be used to make noodles for Chicken and Noodles also.
4 egg yolks or 2 eggs
2 half egg shells of cold water
Plain flour
Dash of salt to taste
Beat egg yolks and salt together. Add water and beat well with fork. Add enough flour to make dough you can knead without sticking to your hands. Knead dough a few times, then roll out thin on floured board or counter. Cut into small square pieces. For easier cutting, dip knife in hot water or liquid when dough wants to stick.
1/2 gallon unsweetened grape juice two cups sugar
Mix together juice and sugar in large pan. Bring to a boil and drop in dough pieces a few at a time, keeping the
juice mixture boiling. Boil for about 5 minutes, then
cover and lower heat to simmer for about 10 minutes. This can be served warm or cold with a little cream (optional).
**********************************************************
Cornbread Stuffing:
Basic Cornbread
1 c yellow cornmeal
1 c all-purpose flour
1 tsp. baking soda
1/3 c egg substitute
2/3 c skim milk
1/2 c plain nonfat yogurt
1 tbsp. honey
Additional Ingredients
1/4 c minced fresh parsley
1/4 c currants
2 tsps. baking powder
1/4 c chopped pecans
1/4 tsp. pepper
2 tsps. canola oil
1 1/2 c finely chopped fresh mushrooms
1 garlic clove, minced
1/4 tsp. dried thyme
Prepare cornbread first. In medium bowl, mix cornmeal, flour, baking powder, and baking soda. In another bowl, beat egg substitute slightly. Add skim milk, nonfat yogurt and honey, mix well. Pour liquids over the dry ingredients and stir just until dry ingredients are moistened. Do not overmix. Coat an 8 x 8 inch baking pan with vegetable cooking spray. Pour batter into pan and bake at 400F for
20-25 minutes, or until golden brown. Cool thoroughly,
then crumble into a bowl. Heat the canola oil in a large nonstick skillet on medium-high heat. Add mushrooms,
onion, garlic and thyme; saute 5 minutes or until vegetables are tender. Stir in crumbled cornbread, parsley, currants, pecans and pepper. Remove from heat. Place in container and keep refrigerated until ready to use.
**********************************************************
Pinto Bean Casserole:
1 1/2 cups freshly cooked pinto beans, drained
1/2 cup diced green pepper
2 scallions, minced
1 teaspoon olive oil
2/3 cup diced tomato
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 cup egg substitute
1/4 cup (1-2 ounces) reduced fat sharp cheddar cheese
In a large saucepan over medium heat, saute green pepper and minced scallion in olive oil for 5 minutes, or until soft. Stir in the drained pinto beans, tomato, chili powder, oregano and coriander. cook, stirring constantly, for 2 minutes. Remove from heat and stir in the egg substitute.
Coat a 2 cup casserole with vegetable cooking spray. Add the bean mixture and spread evenly. Sprinkle with shredded cheese. Bake at 375( F for 20 minutes, or until the
filling is set.
**********************************************************
Green Beans and Peppers:
1 cup low-sodium chicken broth
4 cups fresh whole green beans or 16 oz. package frozen green beans
1 tablespoon margarine
1 medium red pepper cut into strips
¼ teaspoon garlic powder (optional)
salt and pepper to taste (optional)
2 tablespoons chopped parsley
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.
**********************************************************
CHICKEN, CORN, AND POTATO STEW:
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb potatoes, peeled, cut into 1/2-inch cubes, and
covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as
browned to a plate.
Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn
and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.

One Feather, Spirit and Sacred Pipe Carver

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One Feather, Spirit and Sacred Pipe Carver