Native Recipes from the Grandmothers
67 pages
English

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67 pages
English

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Description

It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.

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Publié par
Date de parution 20 février 2016
Nombre de lectures 0
EAN13 9781773627045
Langue English

Informations légales : prix de location à la page 0,0032€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Exrait

NativeRecipes
Gifts from theGrandmothers
ByWisdomkeeper
 
Digital ISBNs
EPUB 9781772990379
Kindle9781772990386
Amazon Print9781772990393
 

Copyright by JohnMakowski 2012
Cover art MichelleLee
Artist Mike Brodie
 
Acknowledgement
 
Recipes shared by grandmothers from many culturesboth Natives and non-Natives during my travels on the Red Road.Special recognition to Lillian Mack a very special Grandmother whohas gone to the spirit world but who spent many hours updatingthese recipes with ingredients and methods that would work inmodern kitchens.
 

Illustration byMike Brodie
 
 
FAMILYFEASTS
 
It is traditional for First Nation’s peopleto give thanks, and acknowledge our relations, to the plants,animals, birds and creatures from the water, to show respect fortheir giving their spirits in order for others to survive.Traditionally elders say prayers to commemorate this sacrifice at afeast gathering. During these gatherings the people shared theirrecipes and often demonstrated the preparation and cooking of food.Elders would pass on ancient food gathering and preparation guidesto the younger members of the tribe. Because of this tradition ofpassing on the wisdom of the tribe from generation to generation,First Nation’s people became increasingly skilled in the art ofdrying and preparing foods, herbs and berries with each passinggeneration. The Medicine men and women of the tribes were giftedhealers trained by generations of ancestors in the art of using thegifts of Mother Earth to heal the people of their tribes
 
NOTE: Where possible recipes have been updated to includesuggested modern ingredients and cooking methods suitable fortoday’s home cooks. Special thanks to 95 year old Lillian Mack forher assistance in updating some of these recipes. Lillian Mach hasnow gone to the spirit world but she will always be remembered andloved.
 
All rightsreserved. Without limiting the rights under copyright reservedabove, no part of this publication may be reproduced, stored in orintroduced into a retrieval system, or transmitted, in any form, orby any means (electronic, mechanical, photocopying, recording, orotherwise) without the prior written permission of both thecopyright owner and the above publisher of this book.
Soups andStews
Buffalo OvenStew
Two pounds ofbuffalo meat cut into 1 inch cubes. Note: Beef may be used ifBuffalo is unavailable. Be sure to chop vegetables in uniform sizeso they will cook together and produce a flavourful well seasonedstew.
 
1 tbs. fat
1 large onion,chopped
1 1/2 tbs.salt
1 can stewedtomatoes
1 tsp.Pepper
4 carrotschopped
1/2 tsp.paprika
2 stalks ofcelery, chopped
1/4 cupflour
4 potatoeschopped
 
Fresh herbssuch as basil, thyme, oregano may be added to enhance seasoning.For a spicier stew a tablespoon of salsa gives a nice zing. Brownbuffalo cubes and onion in fat on high heat; reduce to simmer; mixflour, salt, pepper and paprika sprinkle over browned meat; stirand gradually add water to form gravy; Place mixture in casseroledish; add tomatoes, carrots, celery and potatoes and sufficientwater to cover (leave room in the dish for the biscuit topping tobe inside the rim of the dish) Place into baking dish, bake at 350for 1 hour and 30 minutes; cover with biscuit topping and return to425 oven for 15 minutes or until topping is golden brown.

NOTE: To get rid of the gamey taste of wild meat soakovernight in buttermilk, in the morning discard buttermilk andfollow recipe.
 
BiscuitTopping
 
1 3/4 cupsflour
4 tsp. Bakingpowder 1/4 cup shortening
1 egg
1/2 tsp. Salt2/3 cup milk
Sift dryingredients; cut in shortening to consistency of cornmeal; beat eggwith milk; make a well in the center of dry ingredients; pour inmilk mixture; stir until dough binds together; place on flouredboard; pat into circle, place on top of Buffalo Stew fit to edgesof pan until snug; bake at 425 for 15 – 20 minutes or until top islightly browned.
 
Basic BrownStock
 
2 pounds beefor game (soup bones, shank, neck and ribs)
1 tbs. fat
2 quarts coldwater
1 large onion,1 carrot, 1 thin slice rutabaga
1 tbs. salt
3 whole cloves,1 bay leaf
1/2 tsp. celerysalt or celery leaves
1/4 tsp. thyme,savory or sweet marjoram
Brown meat infat. Add cold water, cover and simmer for 1 1/2hours. Addvegetables and seasonings and cook for 1 hour. Stain throughcheesecloth, cool and remove fat before using.
 
 
Squamish CornSoup
 
1/2 lb. saltpork
2 big onions,sliced
3 cups dicedboiled potatoes
2 cups boilingwater
2 cups cookedcorn, fresh or canned
4 cups hotmilk
1/2 tsp. salt,pepper to taste
 
Dice pork into1/2-inch chunks, add onion, cook slowly 5-10 minutes, stirring,until transparent but not browned. Add potatoes, corn, boilingwater, hot milk. Season to taste, serve with garnish. To make athicker chowder, make a roux of 2 Tbs butter and 2 of flour,frizzled, stir this into 1 cup of the milk, cook and stir untilthickened.
Curried SquashSoup
3 acorn squash,cut lengthwise and seeded
2 carrots,chopped
1 onionchopped
1 tbs.vegetable oil
1 tbs. currypowder
1 can chickenbroth
1/2 cup plainyogurt
pumpkin seedsfor garnish
Fill largebaking dish with 1 inch of water, arrange squash cut side down,cover and steam 10-12 minutes, until tender, let cool. Sautecarrots and onion in oil 10 min., add curry powder, cook 1 min.longer. Scoop pulp from squash and add to carrot mixture, addchicken broth and 1 cup water, bring to boil, reduce heat andsimmer 20 minutes, put soup in bowls and swirl yogurt into soup,garnish with pumpkin seeds.
 
Pea Soup WithWild Rice
 
Soak one poundof dried peas overnight.
Precook twocups of wild rice according to package directions.
½ pound of saltpork
Carrots,turnips, sweet potato
The nextmorning, add three cups of water and ½ pound of salt pork to largestew pot (or slow cooker). Add peas and bring to a boil then turndown to simmer. Chop root vegetables (about ¼ inch and all the samesize for uniform cooking) Add vegetables to the stew pot and simmercovered for four hours.
Stir in cookedwild rice and add herbs like basil, oregano, thyme, sage. Simmerfor another 15 minutes until herbs and rice are blended intosoup.
 
PheasantSoup
Pieces fromseveral pheasants
1 teaspoon saltand pepper to taste
1 bay leaf
1/2 cup rawrice
1 cup rawcarrots, sliced
1 smallonion
Clean and washbony pieces of pheasant well. Put in kettle with enough water tocover pieces add salt and bay leaf. Cook until meat is tenderenough to fall from bones. Remove meat and bay leaf from broth.Discard bay leaf. Remove meat from bones in pieces as large aspossible. Return meat and add a dash of pepper. Add uncooked riceand carrots. Cut onion in quarters and add. Simmer mixture forabout one hour or until carrots and rice are tender and have soakedup most of the broth.
 
 
Roundhouse PeaSoup
 
1/2 cup driedsplit peas
4 cupswater
1 lb. Ham shankor 2 hocks
1 cup gratedcarrot
1 tsp. Salt
1 onion,minced
10 peppercorns,1 bay leaf
1 cup milk
2 tbs.flour
Wash peas andsoak overnight in water. Place ham shank or slow cooker, add peasand water in which they were soaked, add salt and seasonings, setto high, and allow to cook several hours. This updated version ofpea soup allows for the use of a slow cooker. The recipe can alsobe made the traditional way by simmering 5 or 6 hours in a stewpot.
 
MoosejawChili
4 lbs. courseground lean beef/venison/moose
2 clovesgarlic, minced
8 tbs. chilipowder
8 tbs flour
4 tsp. salt
2 tbs.cumin
1/2 cup beefsuet (may omit)
1/4 poundbutter
2 cups onion,diced
2 quarts hotwater
1 pint tomatopuree
3 cups cookedkidney beans (optional)
Season the meatwith garlic, chili powder, flour, salt and cumin, using your handsto work into meat. Heat suet and butter in heavy kettle and sauteonions until soft but not brown. Stir in meat mixture and cook 20minutes, stirring often. Add water and tomato puree. Simmer 2hours, stirring often. If using cooked kidney beans stir in for thelast 15 minutes.
 
Shuswap CornChowder
1/2 cuppotatoes diced small
3 cups boilingwater
2 tbs. onionschopped small
2 tbs.butter
1 cup cookedcorn
½ cup celerychopped small
1/4 cup choppedtomatoes
1/8 tsp. pepper1 cup milk (or ½ and ½)
Cook potatoesin boiling water until tender; do not strain; fry onion in fatuntil yellow and add to potatoes; add corn, seasoning and tomatoes;cook slowly 15 minutes; add milk and bring to boiling point (do notboil)

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