Piischiu Tuhkaanigay

Piischiu

TUHKAANIGAY

Piischiu Tuhkaanigay

Children Cooking A Project Peak Healthy Cookbook

About Us

Pisichu” means “children” or “young ones” in the Ute language.

The Ute Mountain Ute Tribe has designed a student-centered K-12

educational after school and summer program called Pisichu Enrichment Academy for Knowledge (Project PEAK).

Acknowledgements

Juanita Plentlyholes, Project PEAK Director

Colleen Cuthair-Root, Towaoc Project Coordinator

Griselda Rogers, White Mesa Project Coordinator

Malina Lee Schweinert, Indigenous Chef

Beverly Santicola, CROPS Grant Writer for Project PEAK

Naomi Hemesath-Harm, Project PEAK STEM Facilitator

Anthony Two Moons, Creative Director

Encarnita Rivera, Graphic Designer

Introduction

By Naomi Harm

In life, food provides us with so much more than just nutrition. It connects us to our family members, our culture, our history, and the well-being of the earth itself.

Ute students and their families have had the opportunity to cooperate and interact side-by-side with Indigenous chef Malina Lee Schweinert on the Project PEAK healthy cookbook, known as "Piischiu Tuhkaanigay." Ute students are enthusiastic to take on the role of sous chef and learn new gourmet and heart-healthy cooking techniques thanks to these after-school and summer culinary arts workshops. Additionally, it has also provided Ute students with the opportunity to deepen their oral history exchanges with Ute elders.

Ute families now have a much deeper awareness of their culture and history because of this program. By making and sharing these meals as a Ute family, they have broadened their own horizons and gained a greater grasp of Ute Indigenous People's language. We are pleased to provide these dishes, which represent only a small selection of the myriad delicious cuisines that many American Indians have long enjoyed, together with improved cooking methods, that help them become more heart-healthy and diabetes-aware.

Let’s celebrate our connection to our land's Indigenous Peoples and their continuing influence.

Food.

It’s a funny word. Food. It is an English word. Food. Denatured word. Food. In our language we call it tühkap(i).

Food is not an isolated noun. It’s a verb. It’s the cosmos in a seed. It’s a web of relationships. A dynamic set of complex and interrelated processes.

Food is in the clouds. Food is in the tilt of the Earth at Spring time. Food is in the language that teaches us how to plant. Food is in the sunlight.

Food is the convergence of DNA, rainfall, and love. When I eat “food” I am ingesting the culmination of a million miracles. Food is thus sacred. Cycles of life and death. Sun and breath. Dry and wet. Effort and rest.

The deer gave his life so that the people could live. Sounds cliche but would you give your life right now so that I could live? Our relatives do this for us every day.

Soups & Sandwiches

Chicken & Wild Rice Soup

Healthy Benefits

Research has shown that wild rice has powerful antioxidant and lipid-lowering properties. It's also a rich source of dietary fiber. Getting sufficient dietary fiber is essential for keeping cholesterol low. Wild rice is a good source of Alpha Lipoic Acid (ALA).

Ingredients

For the broth:

4 tablespoons unsalted butter

3 celery ribs, cut into 1/2-inch pieces

2 carrots, cut into 1/2-inch pieces

1 medium onion, chopped

1 tsp each of Fresh or dried thyme and oregano

2 garlic cloves, minced

Salt and Pepper to taste

Sour cream

Garnish

½ cup crumbled cotija cheese (or queso fresco)

2 cups thinly shredded lettuce

roma tomatoes, diced

½ medium red onion, diced

¼ cup chopped cilantro

2 medium avocados, pitted and diced

½ cup sour cream (or Mexican crema)

lime wedges, for serving

flaky sea salt, for serving

hot sauce, for serving (optional)

Preparation

Step 1

Melt butter in a large pot on low medium heat. Add celery, onion. Carrots and saute for 10 minutes.

Add garlic and herbs and saute for 2 minutes stirring.

Add broth and raw chicken. Bring to a boil. Turn down heat and simmer until chicken is cooked

Turn off heat and strain the broth into a fresh pot. Discard veggies.

Step 2

Transfer chicken to a baking sheet to cook and then chop or shred and return to the broth pot.

Step 3

For the Rice: cook according to the package directions, let cool on a baking sheet then add to broth.

Top with your choice of garnish.

Cream of Mushroom

Ingredients

4 servings

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)

½ stick butter

1 sprig fresh thyme or rosemary

1 large yellow onion or 3 or 4 shallots, chopped

1 T minced garlic

1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)

Salt and freshly ground black pepper

1 cup sherry or Madeira

5 cups chicken stock, mushroom-soaking liquid or a combination

1 cup cream (optional)

Chopped fresh parsley leaves for garnish

Preparation

Step 1

Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.

Step 2

Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.

Step 3

Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

Step 4

Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

https://cooking.nytimes.com/recipes/1014347-mushroom-soup?action=click&module=Global%20Search%20

Recipe%20Card&pgType=search&rank=14

Creamy Tomato Basil Soup

Ingredients

3 T olive oil

six 14 ½ ounce cans diced tomatoes , with the juice

6 carrots , finely diced (about 1 cup)

3 small onion , finely diced (about 1 cup)

9 ribs celery , finely diced (about 1 cup)

6 T tomato paste

12 cups low-sodium chicken broth

3 tsp dried oregano leaves

4 ½ tsps dried basil leaves

1 ½ cup butter

1 ½ cup all-purpose flour

3 cup freshly grated parmesan cheese

4 ½ cups half and half (or whole milk)

3 tsp salt

¾ tsp freshly ground black pepper

¾ cup chopped fresh basil

Preparation

Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.

Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.

Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.

In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.

Add a big ladle full of the soup to the roux—it will start to

form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.

Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.

Store tomato basil soup covered in the refrigerator for up to one week.

Try it served in a yummy homemade bread bowl!

Notes

Slow Cooker: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker. Cook on low for 5-6 hours until flavors are blended and vegetables are soft. Continue with step three of the above recipe.

https://tastesbetterfromscratch.com/creamy-tomato-basil-parmesan-soup/#recipe

Malina’s Chicken and Dumpling Soup

Ingredients

2 T olive oil

4 boneless, skinless chicken thighs

pinch each of dried oregano, dried thyme, garlic powder, onion powder, salt and pepper

½ c medium diced onion

½ c medium diced carrot

½ c medium diced celery

2 tsp dried oregano

3 cloves of minced garlic salt and pepper to taste

3 T all purpose flour

2 T butter

12 oz can of evaporated milk

2 quarts of chicken stock

1½ tsp dried thyme

1½ tsp dried parsley

For dumplings;

2 cups flour

1 T baking powder

¾ tsp salt

1 large egg

⅔ c buttermilk

2 T melted butter

1½ tsp dried thyme

Preparation

Step 1

In a large skillet, heat up 2 T olive oil on medium heat to cook chicken thighs. Season thighs and cook covered for 6 minutes on each side.

Step 2

In a large heavy bottomed pot (like a dutch oven); Melt butter over medium-high heat.

Add onion, carrots and celery. Cook for 5 minutes, until vegetables begin to wilt. Add garlic and cook for one minute more.

Add flour and stir to combine, cook for 1 minute.

Add evaporated milk and chicken stock and quickly stir to combine.

Bring to a boil and add chicken, thyme, oregano, black pepper and salt.

Let soup simmer, uncovered, while you make dumplings.

Step 3

While soup is simmering, make dumplings: in large bowl, whisk together flour, baking powder, thyme and salt.

Mix egg, buttermilk, and melted butter and whisk with a fork until combined. Make a well in the flour and add liquid mixture with a fork until combined.

Drop spoonfuls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.

Instant Ramen Alternative

Ingredients

5 packages of noodles cooked according to package directions and drained.

Preparation

2 lbs of chicken thighs (optional) season with oil salt and pepper and Bake at 350 until 165 degrees when using the thermometer. or pan sear until up to temperature of 165 degrees. Let cool then chop into bite size pieces.

Heat 3 quarts veggie broth in a large pot

Add cooked noodles and cooked chicken

Heat a skillet up with oil to saute the thawed peas, scallion, fresh cabbage, fresh chopped mushrooms and add to the pot.

Garnish with Sriracha

flaky sea salt, for serving hot sauce, for serving (optional)

https://www.walmart.com/ip/Simply-Asia-Japanese-StyleRamen-Noodles-8-oz/954685920

Baked Pizza Rolls

Ingredients

1 tablespoon olive oil

½ pound Italian sausage or ground Turkey sausage

seasoned with italian herbs

3 cloves garlic, minced

1/2 large green pepper, diced fine

1 small onion, diced fine

4 ounces mushrooms, diced

1/2 cup diced pepperoni

2 cups marinara sauce

1 cup shredded mozzarella cheese

Cooking spray

1 package wonton wrappers (about 48 wrappers)

Preparation

For the filling: Brown the sausage and veggies together in a hot pan with a bit of olive oil, until the meat is cooked well.

Transfer to a bowl and allow to cool

Once cooled, you can add in the cheese and mix. Stuff each wonton wrapper and use a bit of water to seal the edges.

Brush with oil and bake on a sheet pan (use cooking spray) on 350 for 15 minutes or until the wontons are toasted. Turn half way through cooking time.

Warm up the sauce for dipping. Enjoy!

Pizza

Ingredients

4 English muffins, split

½ cup canned pizza sauce

2 cups shredded mozzarella

cheese

16 slices turkey pepperoni

sausage

Olive oil for brushing

Preparation

Brush muffins with olive oil, be generous

Next brush or spoon on the pizza sauce

Top with mozzarella and pepperoni

Assemble mini pizzas on a baking sheet with nonstick spray

Bake at 350 for 10 minutes or until the cheese is melted and the english muffins are toasty.

Carefully remove from oven, let cool slightly and enjoy!

Smoked Chicken Tortilla Soup Recipe

Ingredients

1 large onion, diced

1 large jalapeño pepper, seeded and chopped

3 Ts olive oil

3 garlic cloves, chopped

8 cups chicken broth

1 (15.25-oz.) can whole kernel

corn, drained

1 (15-oz.) can black beans, drained

1 (14.5-oz.) can fire-roasted

diced tomatoes

1 (14.5-oz.) can diced tomatoes with chiles

3 Ts ground cumin

1 ½ Ts New Mexico chile powder

1 ½ tsps table salt

1 tsps Worcestershire sauce

5 cups rotisserie chicken (from 2 rotisserie chickens)

Toppings: tortilla strips, fresh cilantro, avocado slices, lime slices, crumbled queso fresco

https://www.southernliving.com/ recipes/smoked-chicken-tortillasoup-recipe

Preparation

Step 1

Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and sauté 1 to 2 minutes.

Step 2

Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes.

Step 3

Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings.

Sunchoke & Potato Purée

Healthy Benefits

Jerusalem artichokes are a reason to be cheerful during the winter and spring months. They are sweet and crunchy when raw, smooth and aromatic when cooked. They are rich in iron to give you energy, along with potassium and vitamin B1, which support your muscles and nerves. Although they're sweet, their starchy fiber stops any spikes in blood sugar levels—indeed they have a lower glycemic index (GI) score than potatoes—and they aren't fattening.

Ingredients

1 ½ pounds peeled and chopped sunchokes

1 cup peeled and diced russet potato

2 cloves minced garlic

2 tsp salt

2 tsp black pepper

¼ cup butter diced

⅓ cup coconut milk

Preparation

Kitchen tools you will need; blender or food processor, 6 quart pan, measuring cups, and spoons, large heavy bottom pan, paring knives, medium mixing bowl, colander

Step 1

Pour tap water into a 6 quart pan, add a few shakes of salt into the water, and place on high heat. Next, gently wash your artichokes and russet potatoes and dice the potatoes and artichokes into a medium cut. Remove fuzzy chokes from heart of artichokes. Place diced vegetables into the 6 quart pan of boiling water on the cooktop, and

cook for 15 minutes, or until it is tender.

Drain potatoes and artichokes in colander, then place in blender.

Step 2

Dice 2 cloves of garlic, place in blender with 2 tsp salt, 2 tsp pepper and ⅓ cup coconut milk. Blend on medium purée setting until smooth consistency. Taste test. Scrape out the vegetable purée and place into a stainless steel bowl.

Now serve with Braised Chicken with Sage and Chokecherry Sauce from the previous recipe provided. Enjoy!

Baked Taquitos

Ingredients

nonstick cooking spray

cumin

chili powder

garlic powder

black pepper and salt

3 boneless, skinless chicken breast

16 oz Mexican-style cheese blend (shredded)

corn tortillas (6-inch) 8

Garnish

lettuce (shredded)

Sour Cream

Salsa

Preparation

Boiled chicken then let it cool. Once cooled, shred it up.

Season chicken and add cheese. Combine. While tortillas are in the bag, microwave them for 45 seconds to a minute so they soften while steaming.

Carefully open the bag and remove the tortillas. Add chicken and cheese mixture and roll. Place on a baking sheet that was sprayed with nonstick spray. Brush taquitos lightly with oil and bake for 20 minutes at 350. Top with garnish and enjoy!

The Ultimate Grilled Cheese Sandwich

Ingredients

36 slices sourdough bread

18 Tbsp unsalted butter

18 slices medium cheddar cheese

18 slices Gouda cheese

18 slices Havarti cheese

Preparation

Spread 1/2 tablespoon of butter on one side of each slice of bread.

Set a skillet over medium/low heat and place 2 slices of bread in the skillet with the butter-side-down.

Stack cheeses on one piece of toast: cheddar, havarti, then gouda. Once the breads are golden brown, closed the sandwich with the crisp sides on the outside.

Continue cooking until the bread is a rich golden brown, flipping once and press down lightly to help the bread stick to the cheese. Total cooking time should one 5-6 minutes. Keep the heat on medium low for the breads to toast slowly, giving your cheese a chance to fully melt and adhere to the bread.

Once you see the cheese has melted and breads are browned, remove to a plate and cut in half diagonally to serve. Repeat with the next sandwich.

https://natashaskitchen.com/grilled-cheese-sandwich/

Thai Sweet Chili Grilled Vegetable Sandwich

Ingredients

2 T olive oil, divided

2 slices of eggplant, sliced thinly (¼ inch)

½ red bell pepper, sliced into strips

½ zucchini, sliced lengthwise

¼ tsp garlic, minced

¼ tsp sea salt

⅛ tsp black pepper

2 loaves ciabatta, sliced in half

2 T Kikkoman® Gluten-Free Sweet Chili Sauce

4 slices provolone cheese

4 large basil leaves

1 cup microgreens

Preparation

Grease a medium cast iron grill pan with 1 tsp olive oil and heat over medium-high heat for 4 minutes. While pan heats, combine eggplant, bell pepper and zucchini in a mixing bowl. Drizzle with 1 tablespoon olive oil and season with garlic, salt and pepper. Use hands to toss and coat vegetables.

Place vegetables on hot grill pan and cook for 3 minutes on each side working in 2 batches. While vegetables cook, brush olive oil on two of the ciabatta slices. Brush the other slices with sweet chili sauce and top with cheese and basil leaves.

Remove vegetables from grill pan and set aside. Place bread on pan oiled side down and grill 2-3 minutes to toast and soften cheese.

Assemble sandwiches by topping with grilled vegetables, micro greens and top with bread. Serve hot.

https://kikkomanusa.com/homecooks/recipes/thai-sweet-chili-grilled-vegetable-sandwich/

The Ultimate Tuna Melt

Ingredients

4 cans 4 ounce tuna fish, drained

¼ cup mayonnaise

¼ cup celery finely chopped

¼ cup red onion finely chopped

1 T dijon mustard

2 T parsley chopped

salt and pepper

8 slices sourdough bread

16 slices cheddar cheese more if you want a layer on the bottom

tomato sliced

¼ cup butter softened

Preparation

In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.

Butter each slice of bread. Put the butter side down and add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method

Preheat a skillet to medium heat. Add the sandwich on the skillet and heat for about 2-3 minutes until the cheese starts to melt and it is golden brown. Flip to the other side and cook until the cheese is fully melted and the sandwich is golden brown.

Broiler Method

Preheat a broiler. Spread the bread butter side up and toast for a couple of minutes. Top with cheese, tuna mixture and Broil for 2-3 minutes until cheese is melted.

https://therecipecritic.com/wprm_print/recipe/98096

Pastas & Rice

Mac 'n' Cheese Alternative

Healthy Benefits

Cauliflower is a dietary superfood filled with vitamins, minerals, and other beneficial molecules despite its pale-colored appearance. Today cauliflower is a popular alternative to many carbohydrate-rich foods, such as rice, Pizza Crusts, and Sandwich Rounds.

Ingredients

½ cup uncooked pasta (macaroni, penne, spirals etc)

half a small cauliflower

2 medium zucchini

2 T butter or vegetable oil

2 T all-purpose flour

1 medium onion finely diced

1 cup milk

1 cup grated cheddar cheese

Preparation

Step 1

Cook the pasta as per the packet directions, drain and set aside Roughly chop the cauliflower, peel the courgette/zucchini, roughy chop and steam with the cauliflower until tender.

Step 2

While the cauliflower is cooking, start on the roux sauce (white sauce). Heat butter/oil in a saucepan and add onion and bacon and sauté until onion softened and translucent.

Add flour, cook for 2 mins, while stirring gradually add milk (I find if you preheat the milk in the microwave, you will get a smoother sauce and the sauce will thicken more quickly.)

Bring the sauce to a simmer then reduce the heat. At this point you should have a thick but smooth sauce.

Incorporate ¾ cup of grated cheese until it melts into the sauce, remove from heat.

Step 3

Once the cauliflower and courgette is tender, drain, then purée. I usually use a whizz stick/stick blender. You will end up with 2 cups of vegetable purée. Stir the vegetable purée into your cheese sauce.

Combine sauce and pasta, pour into a greased oven-proof dish. Top with remaining grated cheese. Bake for 20 mins at 180 degrees farenheit until the cheese on top is melted, bubbling and golden.

Fried Wild Rice

Nutrient-dense: Since it goes through very minimal processing, piloncillo retains more vitamins and minerals, like iron and magnesium, compared to regular white sugar. Low glycemic index: Piloncillo has a lower glycemic index than processed sugar, meaning it may help with better blood sugar regulation.

Ingredients

¼ cup oil mix of 2 T sesame and 2 T sunflower (more as needed)

4 large eggs, seasoned and whisked

4 medium carrots, peeled and diced

2 small white onion, diced

1 cup frozen peas

6 cloves garlic, minced

minced ginger

salt and black pepper

8 cups cooked and chilled wild rice

6 green onions, thinly sliced

6–8 Ts soy sauce, or more to taste

4 tsp oyster sauce (optional)

1 tsp toasted sesame oil

Preparation

Step 1

Heat ½ T of oil mixture in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Add an additional 1 T oil mixture to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper.

Sauté for about 5 minutes or until the onion and carrots are soft.

Increase heat to high, add in the remaining 1½ Ts of butter, and stir until melted.

Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.

Step 2

Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom).

Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Gnocchi with Brown Butter Sage Sauce

Ingredients

2 lb. russet potatoes (about 4 medium), scrubbed

6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for kneading and rolling

1 tsp.

For the Gnocchi:

3/4 tsp. kosher salt; more as needed

1 recipe Potato Gnocchi

3 Tbs. unsalted butter, cut into 3 even pieces

For the Brown Butter Sage Sauce:

8 Tbs. unsalted butter, cut into 1-inch cubes

18 large fresh sage leaves

1 tsp. finely grated lemon zest

Kosher salt

Freshly ground black pepper

kosher salt

1 large egg, lightly beaten

Preparation

Wash potatoes and pierce all over with a fork. Bake the potatoes in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.

Drizzle 1 beaten egg over the potatoes. Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes. Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust the work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed. Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll

gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flourdusted baking sheet, keeping them in a single layer. Before cooking gnocchi, prepare your desired serving method (see below).

Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches.

Gnocchi:

In a skillet, add butter and sage. Turn heat to medium and begin to slowly stir while watching the butter turn brown.

Once browned, add in gnocchi, zest, salt and pepper.

Cook for a few minutes so the gnocchi absorbs the essence.

Transfer gnocchi to a bowl and pour the brown butter sage sauce over. Garnish with shaved or shredded parm.

Malina’s Wild Rice

Ingredients

1/4 cup olive oil or tallow

2 cloves fresh garlic

½ onion diced

1 cup wild rice

2 cups chicken or vegetable stock

Preparation

Heat oil on low in a pan

Add onions, cook till transparent

Add garlic and rice and cook for 2 minutes

Add salt and pepper

Add stock and bring to a boil, stirring frequently.

Lower flame to low, cover and cook until tender…about an hour.

Venison Stroganoff

Ingredients

8 T butter

3 pounds venison backstrap, in one piece

4 large shallots, minced

4 garlic cloves, minced

½ pound sliced cremini or button mushrooms

½ pound sliced shiitake mushrooms

½ tsp ground nutmeg

4 T chopped fresh dill

½ cup Madeira wine or sherry

2 cup sour cream, at room temperature

Dill pollen to garnish (optional)

Heavy cream, optional (to loosen sauce)

Egg Noodles

Preparation

Step 1

To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so.. Get 2 Ts butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.

Step 2

Step 3

Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low.

Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.

Step 4

https://honest-food.net/venisonstroganoff-recipe/

Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.

Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.

Fruits & Vegetables

Frozen Blueberry Bites

Ingredients

1 cup blueberries

½ cup yogurt vanilla, fruitflavored, and/or dairy-free

A few toothpicks

Parchment paper

Preparation

Line a baking sheet or plate with parchment or wax paper.

Dip: Place a berry on a toothpick and dip in the yogurt. Set on the parchment paper in a single layer, and repeat until all the berries are dipped. Freeze until solid, about 1 hour.

Store: Eat immediately or transfer to an airtight container and store in the freezer.

Chunky Monkey Banana Bites

Healthy Benefits

Coconut oil can boost your immune system and function as a natural antimicrobial because it contains Lauric acid (which then turns into Monolaurin in the body). Monolaurin helps kill bacteria, viruses, and fungi.

Preparation

Step 1

Slice bananas into 1/2-inch pieces.

Spread peanut butter between two banana slices on a covered a baking sheet in parchment paper or waxed paper to prevent sticking. Arrange banana slices flat on baking sheet without touching and freeze for at least 30 minutes.

Ingredients

3-4 Bananas mediumsized ripe Peanut butter

1 cup chocolate chips

1 T Coconut oil

Step 2

Place chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring between each, until melted. Or melt on the stove in a double boiler.

Stir in the coconut oil.

Step 3

Place one banana slice on a fork and dip into the chocolate. I like to keep the slice on the fork and submerge it, then lift it out to let any excess chocolate drain through the fork tongs.

You can also use a spoon to coat the banana on a tray if that works best for you. Just be sure to chill and then flip to coat the other side of the slices if you use the tray method.

Place coated slices back on the prepared baking sheet and repeat with the remaining slices.

Step 4

Place the baking sheet back in the freezer for another 30 minutes.

Transfer to a freezer-safe storage container and store for up to 3 weeks.

Malina’s Parmesan Buttered Corn

Ingredients

Frozen or canned corn

Grated parmesan

Butter

Lime juice

Salt and pepper to taste

Chili powder pinch

Cumin pinch

A squeeze of lime juice

Preparation

Thaw and heat corn with a little water in a pot. Drain liquid. Add Butter and seasoning. Plate and top with parmesan

Quesadillas with Poblano Cream Sauce

Ingredients

Poblano Cream Sauce

3 large poblano pepper roasted You can make extra for your quesadilla filling if you want a veggie quesadilla. Just roast 1 additional poblano then slice it into thin strips after peeling off the skin.

6 cloves garlic

2 ¼ cup Sour Cream

1 ½ red onion sliced. If you want to add some roasted onion to your quesadilla, slice up the entire onion and roast it. Reserve half of the roasted onion for your quesadilla filling.

¾ cup chopped fresh cilantro

3 T Olive oil

3 limea (juiced)

kosher salt and pepper to taste

Quesadilla

9 medium flour tortillas

1 ½ cup Oaxaca cheese grated

1 ½ cup White cheddar cheese grated

additional filling ingredients optional

Preparation

Making the Poblano Cream Sauce

Pre-heat your broiler to high. Add your poblano pepper, onion and garlic to a sheet pan. 3 large poblano pepper roasted,1.5 red onion,6 cloves garlic

Roast under the broiler for about 4-5 minutes turning the vegetables about every 1-2 minutes to cook and evenly.

After 4-5 minutes, remove your onions and garlic from the pan. Return the pan to the oven to finish cooking the poblano pepper and cook for another 3-4 minutes until the poblano is lightly browned on all sides.

After the pepper is done cooking remove the pan from the oven.

With tongs, place the poblano pepper into a bowl and cover with plastic wrap for 15 minutes or until cool.

When cooled, remove the poblano from the bowl and begin to peel the skin away from the poblano pepper.

Now in a food processor, add all of the ingredients for the poblano cream sauce.

3 large poblano pepper roasted, 6 cloves garlic,2 ¼ cup Sour Cream, 1 ½ red onion,3 tbsp Olive oil,3 lime (juiced), ¾ cup chopped fresh cilantro

Mix on medium speed until smooth. Taste for salt and pepper and add to taste then mix again for a couple seconds.

Salt and pepper to taste. Set aside.

Making the quesadilla

Heat a large sauté pan over medium heat.

Shred your Oaxaca and cheddar cheeses and mix together.

1.5 cup Oaxaca cheese,1.5 cup White cheddar cheese

Place your tortillas in the pan like in the picture where only half of the tortilla is touching the pan.

9 medium flour tortillas

Add some cheese and any additional fillings on top of that.

Gently fold the tortilla down covering the filling.

Cook for about 3 minutes or until crisped on the first side then flip.

Cook for an additional 3 minutes or until crisp on both sides and the cheese inside the tortilla is fully melted.

Remove from the pan and cut into 3 triangles. Serve with the poblano cream sauce on the side for dipping.

https://www.keepingitsimpleblog.com/food/dinner/ quesadillas-with-poblano-cream-sauce/

Summer Squash Mash

Yellow Squash and Zucchini Benefits

Rich in many nutrients

High in antioxidants

Contributes to healthy digestion.

May reduce blood sugar levels

May improve heart health

May strengthen your vision

Easy to add to your diet

Ingredients

Serves 6 – 8. Ready in 30 minutes.

3 T canola oil

4 yellow squash

2 zucchini

3-4 cups chicken stock

1 shallot

3 T butter

3 cloves garlic minced

1 T salt

1 T black pepper

Preparation

Kitchen tools you will need; large, heavy bottom pan, potato masher, measuring cups and spoons, paring knives, cutting boards, and teaspoons for taste testing.

Step 1

Wash the vegetables, dice zucchini, peel the yellow squash and dice.

Peel the shallot and garlic and mince.

Step 2

Add 3 T. Canola oil into the pan and place on medium heat, then add all the vegetables and cook until soft.

Step 3

Now add the salt, pepper, butter and chicken stock and continue to cook until most of the chicken stock has evaporated.

Step 4

Mash vegetables with potato masher to the consistency of mashed potatoes.

Taste test with a separate teaspoon, add salt and pepper to taste.

Portobello Melt

Ingredients

Serves 4.

2 to 4 T unsalted butter

2 large onions, peeled and thinly sliced

Kosher salt and freshly ground black pepper to taste

8 slices seeded rye bread

8 slices Swiss cheese, approximately ½ pound

1 T olive oil

2 T soy sauce

2 T balsamic vinegar

1 minced garlic clove

8 clean portobello caps

Preparation

Step 1

Caramelize onions. Melt 2 Ts of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.

Step 2

Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)

https://cooking.nytimes.com/recipes/1018279-portobello-pattymelts?action=click&module=Global%20Search%20Recipe%20 Card&pgType=search&rank=9

Step 3

Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400- degree oven for 30 to 45 minutes, turning once.

Step 4

Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (Add butter if too dry.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Meat, Fish & Poultry

Bison Burgers

Ingredients

1 lb ground bison

Sliced cheese

1 tsp burger seasoning

Ciabatta rolls

Butter for rolls

Additional toppings

Preparation

Step 1

Heat up a cast iron skillet or grill on medium heat. Cut rolls in half and butter each side.

Step 2

With your hands mix in seasoning to meat. Divide into 4 quarters.

Form into a ball and flatten and pat into a flat round shape. Add to hot skillet and cook on each side for 3 minutes. Top with cheese.

Remove and let rest in a warm oven.

Step 3

Grill the rolls until golden.

Cornmeal-Crusted Walleye with Roasted Corn and Green Chiles

Ingredients

4 ears corn, husks removed

½ pound sliced wild mushrooms

3 T unsalted butter

1 tsp salt

½ tsp black pepper

2 - 4 oz cans roasted green chilis

1 L. can chopped Hatch green chiles

Cornmeal-Crusted Walleye Ingredients

4 (6oz) walleye or tilapia filets

½ cup yellow cornmeal

1 ¾ tsp salt

½ tsp black pepper

½ tsp cayenne pepper

3 T canola oil

Preparation

Kitchen tools you will need; 2 large heavy bottom pans, measuring cups/spoons, medium size mixing bowl, 13 x 9 baking pan, 11x14 baking sheet, cooking tongs, paring knives, cutting boards, paper towels, cooling rack, teaspoons for testing.

Steps for Roasted Corn and Green Chiles

Husk the cork and remove all the silk hairs.

Lightly rinse the corn cobs to remove final silk hairs.

Cut the corn off the cob with a paring knife into the medium size mixing bowl.

Add ½ pound of sliced wild or fresh mushrooms.

Add salt and pepper, stir gently until well mixed.

Add 3 T of butter into a large heavy bottom pan and turn heat on medium to melt the butter first.

Add the vegetable mixture and sauté until tender (7-10 minutes).

Turn heat down to low simmer, add the roasted and chopped green chilies and mash with potato masher.

Simmer on low while you prepare the fish entrée.

Taste test after all ingredients are added. Add more salt or pepper if needed.

Steps for Corn-Meal Crusted Walleye

Rinse fish pieces, gently pat dry with a paper towel.

Add cornmeal mixture, salt, pepper, cayenne pepper into 13x9 baking dish and mix well.

1 filet at a time, evenly coat both sides with mixture.

Place the coated filet onto the 11x14 baking sheet.

Place second heavy bottom pan on the cooktop and turn the heat to medium.

Place 3 tablespoons of canola cooking oil into the pan and heat for two minutes.

Carefully place coated fish filets into the large pan, do not overcrowd filets in the pan.

Cook the fish for up to 3-4 minutes on each side until golden brown.

Remove fish from the pan and place on a cooling rack, then serve with the roasted corn and chilis, and summer squash sash to complement the fish filets entree.

Braised Chicken with Sage and Chokecherry Sauce

Healthy Benefits: Chokecherries the new super food!

The entire berry is rich in disease-fighting antioxidants, flavonoids, anthocyanins and proanthocyanidins, each said to possess a high-capacity value at fighting against allergies, viruses and cancercausing elements.

Chokecherries also contain a high dose of quinic acid which is known to prevent urinary tract infection.

Ingredients

Serves 4-6

4-6 chicken thighs w/skin & bone

1 small onion peeled and diced

2 cloves garlic peeled & minced

4 sprigs fresh or 2 tsp dry thyme

1 bay leaf

1 T chopped fresh or dry sage

1 tsp salt

1 tsp pepper

1 cup cranberry juice

¼ cup chokecherry preserves

2 cups chicken stock

3 T canola oil

Preparation

Kitchen tools you will need; blender, measuring cups, meat thermometer, measuring spoons, large heavy bottom pan, medium mixing bowl, 13x9 rectangular pan.

Step 1

Rinse chicken thighs with water, dry completely with paper towels, and let it rest on paper towels.

Heat 3 tablespoons of canola oil on medium/high heat in the large heavy bottom pan for two minutes.

Place chicken thighs skin side down and cook until golden brown, flip and cook the other side until golden brown. Total cooking time: 15 minutes. Place cooked chicken in the 13x9 pan, let it rest.

Step 2: Chokecherry Sauce

Next peel and dice one small onion and place in the mixing bowl

Peel 2 cloves garlic and mince

Chop 4 sprigs fresh thyme or 2 tsp dried thyme

Add 1 whole bay leaf

Chop 1 tablespoon fresh or dry sage leaves

Add 1 tsp salt and 1 tsp pepper into a mixing bowl and mix all ingredients together in bowl. Place in the same pan you cooked the chicken thighs in on medium heat.

Add the chicken broth and cook until the onions are translucent. Then gradually add the cranberry juice and Cherry preserves.

Step 3

Now place chicken thighs back into the large pan with the cooked vegetables and juice, and let it come to a boil. After it comes to a boil, turn it down to a simmer and cover the pan with a lid to simmer for 25 minutes.

Using a cooking thermometer, check the temperature of the chicken after 25 minutes of simmering. The chicken will be fully cooked at 165 degrees Fahrenheit.

Serve the braised chicken with sage and chokecherry sauce over the sunchoke and potato purée and serve, and enjoy!

Barbeque Quail

Author: Hank Shaw

Preparation Ingredients

8 quail, backbones removed and flattened

3 T vegetable oil

Barbeque sauce

4 T unsalted butter or lard

½ onion, grated

½ cup honey, mesquite bean syrup, or prickly pear syrup

¼ cup cider vinegar

½ cup chicken stock

1 T chopped sage

1 to 2 tsps ground dried hot chiles, or hot sauce to taste

2 cups chicken stock

Salt to taste

Step 1

Make the sauce first. Heat the butter or lard over medium heat, then add the grated onion and sauté until it turns translucent, about 3 to 4 minutes. Add the remaining sauce ingredients, stir well and simmer slowly for 30 minutes or more. I always pour the sauce into a blender and purée it, but you can serve it chunky if you want.

Step 2

Flatten the quail. Remove the backbones with kitchen shears by cutting along either side of the spine. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.

Step 3

breast side with the sauce, and repeat this two more times until you've cooked the quail for 30 minutes.

Step 4

Check the doneness by inserting a thermometer into the thickest part of the breast (it should read 150°F to 155°F), or by testing where the legs meet the thighs: They should want to come apart when wiggled, but not fall apart. You might need another 10 or even 20 more minutes to get to this point, depending on how hot your barbecue is.

Step 5

Barbeque Quail: honest-food.net/ bbq-quail-southwest-style-recipe

Get your grill hot, but leave an open space with no coals, or with one gas burner left off. Lay your quails, breast side up, on the cool part of the grill and cook with the grill lid down for 10 minutes. Paint the

To finish. Turn the quail over and paint the cooked side with sauce. Grill the breast side for 2 minutes with the lid up, then turn over again and paint with the sauce one more time. Cover the grill and cook for a final 2 minutes. Take off the grill and paint with sauce one more time.

Malina’s Chicken Parmesan

Ingredients

6 cups chicken broth, or as needed

3 T butter, divided

1 tsp dried thyme

1 tsp parsley

salt and pepper

1 pound portobello

mushrooms, coarsely chopped

1 medium shallot, diced

1T minced garlic

1 ½ cups Arborio rice

½ cup dry white wine

4 T butter

3 T finely chopped chives

1 cup freshly grated p armesan cheese

⅓ cup heavy cream

sea salt and freshly ground black pepper to taste

Preparation

Warm broth in a saucepan over medium heat. In a separate large saute pan heat up 2 tablespoons butter on low heat and add shallot

Add mushrooms on medium heat and add more butter if it looks dry (about a tablespoon). Cook for 3 minutes careful not to brown the shallots

Add garlic to heat then add rice, salt and pepper Cook rice while stirring for 3 minutes

Add wine and put the heat up to reduce the wine while stirring Once most of the wine is reduced, begin to add a ladle of stock at a time while stirring.

As each ladle of broth reduces, continue to add a ladle at a time until rice is al dente.

Lower heat to low.

Finish by stirring in the cream and cheese and salt and pepper to taste.

Malina’s Shrimp and Broccoli Alfredo

Ingredients

1lb uncooked deveined shrimp

2 T butter (for shrimp)

1 ½ cup frozen broccoli

1 box of dried fettuccine pasta

2 T butter (for sauce)

2 tsp minced garlic

2 cups heavy cream

⅔ cup shredded parmesan, Asiago cheese

onion powder, dried parsley

kosher salt and ground black or white pepper, dried thyme, paprika and cayenne pepper.

Garnish: crushed red pepper flakes, shredded parmesan and fresh or dried parsley.

Preparation

Step 1

Prepare pasta according to the box for al dente (firm to the bite) firmness, Rinse with cold water, and return to the pot. Coat with butter or olive oil to prevent sticking. Lightly season with salt and pepper

Steam broccoli for 5 minutes (or until al dente) and set aside.

Step 2

Dry the thawed shrimp with paper towel

Heat a ten inch deep skillet on medium high heat (more medium than high)Add butter. While the pan is heating up, season shrimp with pinches of the spices and herbs.

When the butter is sizzling, add shrimp to pot and cook on one side for3 minutes, turn and lower heat (between low and medium) cover and cook another 3 to 4 until shrimp is no longer opache.

Transfer shrimp to a cutting board and allow it to rest and cool.

Step 3

In the same skillet on low heat, melt butter and add garlic. Cook for a minute. Be careful not to let butter or garlic brown.

Add cream and cheese. Sprinkle in herbs and spices (a few dashes of each). Simmer until it thickens. This will usually take 5 to 7 minutes on a simmer). Taste sauce for flavor and adjust to your liking.

Step 4

On a cutting board chop shrimp into bite size pieces

You are now ready to plate. In a bowl, add pasta and top with shrimp, broccoli and sauce. Garnish with Fresh grated parmesan and crushed red pepper flakes.

Thai Chili Corn Chowder with Coconut Fried Shrimp

Ingredients

2 T olive oil

2 cloves garlic minced or grated

1 T fresh ginger grated

1 lemongrass stalk chopped

1 fresno chile seeds removed +

chopped

4 cups low-sodium chicken broth

1 pieces sweet potato peeled + cubed into small

4 cups fresh or frozen yellow

corn

14oz can full fat coconut milk

⅓ cup sweet Thai chili sauce

2 T butter

8 oz. fontina or gruyere cheese

shredded

⅓ cup fresh cilantro + ⅓ cup

basil chopped

1 small ripe mango, peeled +

diced

fresh cilantro basil + lime

For the shrimp;

½ cup flour

½ tsp salt + pepper

2 eggs

¾ cup panko bread crumbs

1⅓ cups shredded coconut

unsweetened or sweetened

1 pound shrimp peeled +

deveined

coconut or canola oil for frying

Preparation

Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes or until the potato is fork tender (this is when I start making the shrimp).

Add the corn, coconut milk and sweet Thai chile sauce. Continue cooking until the corn is tender and bright yellow, about 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy. Remove soup from heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below):

Coconut Shrimp

Add the flour, salt + pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and coconut to a third bowl, mixing them to combine. Working in an assembly line, dip the shrimp through the flour, then take it for a dip in the egg and then dredge it through the coconut crumbs. Repeat with the remaining shrimp.

Heat a heavy bottomed, highsided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot (BUT NOT SMOKING), add the shrimp in batches, frying each about 2-3 minutes per side or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp. Serve the shrimp warm atop the soup.

https://www.halfbakedharvest.

Spicy Buffalo Chicken Chili

Preparation Ingredients

4 T extra virgin olive oil

2 medium yellow onion, chopped

4 poblano peppers, seeded and chopped

8 cloves garlic, chopped

2 T dried parsley

2 T dried chives

4 tsp dried dill

2 tsp smoked paprika

kosher salt

black pepper

2 pounds boneless skinless chicken breasts or thighs

8-12 cups low-sodium chicken broth

8 ounces cream cheese, at room temperature

2 cans white beans, drained

1½ cup buffalo sauce

1 cup salsa verde

2 cup shredded cheddar cheese

1 cup fresh cilantro, chopped

avocado, cheddar cheese, and Greek yogurt, for serving

Stove top instructions; Heat the olive oil in a large pot over medium heat. Add the onion and poblano peppers and cook until fragrant, about 5 minutes. Stir in the garlic, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

Pull the chicken out and shred using 2 forks.

Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, white beans, salsa verde, buffalo sauce, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.

Ladle the chili into bowls. Top, as desired, with Greek yogurt/ sour cream, cheese, avocado, cilantro, and green onions.

Crockpot instructions; In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.

Cover and cook on low for 6-7 hours or high for 4-5 hours.

Shred the chicken using two forks. Stir in the white beans, salsa verde, buffalo sauce, cheddar, and cilantro.

Ladle the chili into bowls. Top, as desired, with Greek yogurt/ sour cream, cheese, avocado, cilantro, and green onions.

https://www.halfbakedharvest.com/ wprm_print/131686

Old Fashioned Goose Stew

(the Sioux Chef's Kitchen page 113 modified version)

Ingredients

Serves 4 to 6

3 T corn flour

2 tsp dried oregano or bergamot

Pinch sumac

Pinch smoked salt

1 large rabbit (3lbs) or turkey thighs

3 T sunflower oil

3 wild onions or 2 large onions coarsely chopped

3 cups of stock

1 cup dried hominy that has been soaked or 2 cups canned

2 cups thawed corn

3 yellow squash cut in bite size pieces

3 zucchinis

Preparation

Pour flour, sumac, salt and oregano in a baggie. Coat rabbit portions. Transfer to a hot pot with oil to brown all over, turning. Transfer rabbit to a baking dish. Add onions to pot and saute till lightly browned. Deglaze with a cup of stock. Bring to a simmer and add remaining stock. Return rabbit to the pot. Bring to a boil then reduce heat to a simmer. Cover partially. Cook until meat is very tender, about 2 to 2 ½ hours. Add hominy and corn about an hour into cooking time. Sautee up squash, season with oregano, regular salt, pepper and sumac and add that to the finished stew.

Lime Chili Marinated Tuna Steaks

Ingredients

24 ounces tuna (4 steaks, 6-ounces each & 1-inch thick)

2 T freshly squeezed lime juice

2 T reduced-sodium soy sauce

2 T honey

2 T bottled chili sauce

2 tsps olive oil

1/2 tsp cornstarch

Preparation

Step 1

Rinse tuna steaks and pat dry. Arrange tuna in a 13x9-inch baking dish. Mix lime juice, soy sauce, honey, chili sauce, and olive oil in a small bowl. Pour over tuna. Turn fish to coat with marinade. Cover and refrigerate for 1 to 2 hours.

Step 2

Prepare grill to medium-high heat. Remove tuna from marinade. Pour remaining marinade into a small saucepan and set aside. Cook tuna over hot coals 4 to 5

minutes on each side. Fish should be lightly browned on outside and pale pink on thickest part. Remove from heat.

Step 3

Bring reserved marinade to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to marinade. Cook and stir until sauce thickens, about 1 minute. Spoon sauce over tuna steaks and serve immediately

https://www.recipegirl.com/lime-chili-marinated-tuna-steaks/

Homemade Ranch Dressing

Ingredients

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 – 1 teaspoon dried dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste Carrots and cucumber for dipping

Preparation

Blend all ingredients. Taste. Add more salt or pepper if needed, Store in an airtight container for up to 2 weeks.

Malina’s Simple Burger Sauce

Ingredients

1 cup Sriracha Mayo

2T ketchup

2 tsp sweet relish

2 tsp minced red onion

Dash of worcestershire

Dash of apple cider vinegar

Pinch of sweet paprika

Salt and pepper

Preparation

Add all ingredients to a food processor or blender. Taste. Add more salt or pepper if needed, Store in an airtight container for up to 2 weeks

Malina’s Egg rolls

Ingredients

Wonton wrappers

Coleslaw mix 2 regular bags

2 lbs ground turkey

Sesame sunflower oil mix

1 T minced Ginger fresh

1 T minced Garlic fresh

1 T minced Onion fresh

Salt and pepper to taste

Sweet & Sour Sauce

https://www.daringgourmet. com/best-sweet-and-soursauce/#recipe

1 cup canned pineapple juice

3/4 cup packed light brown sugar

OR brown sugar alternative (for low sugar option)

1/3 cup rice vinegar

3 tablespoons ketchup

2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry: 1

1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Preparation

Heat up a skillet on Medium heat with the oil. Add Turkey and begin to brown

When meat is just about browned, add in the coleslaw, garlic, ginger and seasonings. You may need to add more oil.

When the slaw is cooked down your filling is ready to be transferred to a bowl to cool,

Once Cooled you can begin to fill and roll your eggrolls using water to seal.

Fry in 350 degree oil until golden.

Drain on paper towell

Sweet & Sour Sauce

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

Sweets & Desserts

Churros

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Ingredients

canola oil or your choice of frying oil

8 T unsalted butter (1 stick)

½ cup milk

½ cup water

2 T sugar

¼ tsp salt

½ tsp vanilla extract

1½ cup all-purpose flour

¼ tsp ground cinnamon

3 eggs

Preparation

Step 1

Heat oil to 350 degrees for frying

In a medium pot melt butter on medium low heat

Add milk, water, sugar, salt and vanilla. Bring to a simmer. Turn off heat.

Step 2

Using a large spoon, stir in flour and cinnamon.

Transfer dough to a stand mixer with a paddle attachment.

Turn on low to allow to to stir and cool

Once dough has cooled, add one egg while stirring.

When egg is mixed in, add another egg, then add in the last egg after the 2nd has been mixed in.

Step 3

Using a spatula, transfer the dough to a piping bag fitted with a piping tip.

Very carefully, pipe dough into hot oil and pinch off. Do not plop in from a high position to avoid getting splashed or burned from hot oil.

Fry until golden brown, rotating once or twice as needed with tongs.

Transfer to a sheet lined with paper towel to absorb the oil

Roll in a mixture of 1 cup granulated sugar and 1T cinnamon.

Malina’s Berry Chia Piloncillo Sauce

Nutrient-dense: Since it goes through very minimal processing, piloncillo retains more vitamins and minerals, like iron and magnesium, compared to regular white sugar. Low glycemic index: Piloncillo has a lower glycemic index than processed sugar, meaning it may help with better blood sugar regulation.

Ingredients

one 16oz bag of frozen mixed berries

¼ tsp salt

⅓ cup (65 grams or 2.4 ounces) of piloncillo or maple sugar or brown sugar.

1 tsp lemon juice

1 tsp lemon zest

one cinnamon stick or ¼ tsp cinnamon

Water to thin

Preparation

Step 1

In a medium saucepan add all of the ingredients and set flame to medium high while stirring constantly. Bring to a simmer then change the heat to low.

Using a masher or large spoon begin to gently mash berries while the sauce is simmering.

Step 2

Allow to simmer for 10 minutes

If the sauce begins to thicken too much, gradually add a tablespoon of water at a time until the sauce reaches desired consistency.

Churro Cupcakes with Cinnamon Cream Cheese Frosting

Churro Cupcakes with cinnamon cream cheese

frosting are the perfect afterdinner dessert to go with a cup of coffee. The cupcake is light and fluffy, while the frosting issmooth, indulgent, and ultra-creamy, spiked with a little bit of cinnamon.

Ingredients

For the cupcakes

1 ½ cups all-purpose flour

1 ½ tsps cinnamon

1 ½ tsps baking powder

½ tsp salt

½ (1 stick) cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

2 tsps vanilla extract

¼ cup vegetable oil

½ cup milk

For the frosting

4 ounces cream cheese, at room temperature

4 T unsalted butter, at room temperature

2 cups powdered sugar

1 tsp vanilla extract

1 tsp cinnamon

Preparation

To make the cupcakes:

Step 1

Preheat the oven to 350°F. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.

Step 2

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.

Step 3

Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.

Step 4

Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:

1. Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beatingwell between each addition.

2. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.

3. Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of caramel sauce or dulce de leche, if desired.

https://thenovicechefblog.com/ churro-churro/

Chia Seed Smoothies

Healthy Benefits

Chia seeds are tiny, but they are powerful, loaded with fibers good for our digestion, and healthy Omega-3s for heart health. Chia seeds are also high in proteins. The unique combination of fats, proteins, and fibers makes them a great addition to smoothies.

Ingredients

Ready in 5 minutes. Serves 1 person.

1 T chia seeds

½ cupalmond milk

½ cup yogurt

2 T agave nectar

½ cup blueberries

½ cup ice

Preparation

Step 1

Place measured ingredients into blender.

Step 2

Blend until smooth.

Pour into a glass and serve.

Easy Blender Crepes

Ingredients

1 cup milk (whole, 2%)

¼ cup water

2 large eggs

2 tablespoons melted ghee (or melted butter)

1 tablespoon granulated sugar

1 cup all-purpose flour

¼ teaspoon salt

additional melted butter, for brushing

Top with your favorite fruits

Preparation

Add all ingredients to a blender. Let batter chill in the refrigerator for an hour

Get a 10 inch non-stick skillet hot on medium low heat. Spray with nonstick spray, Pour a measured half cup of chilled batter into the pan using a swirl motion.

Lift the pan and tilt around so the batter evenly covers the bottom of the pan.

Let one side cook then flip, allowing the other side to cook. Transfer cooked crepe onto a plate and repeat the process until the batter is gone.

Stuff and roll with your favorite fruits and whip cream.

Enjoy.

Oatmeal Cranberry Walnut Cookies

Ingredients

½ cup (1 stick) butter

6 T Crisco, softened

¾ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 tsp pure vanilla extract

1½ cup all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt (optional)

3 cups old fashioned oats

¾ cup dried cranberries

1 cup chopped walnuts

Preparation

Heat oven to 350°F.

Step 1

In a large bowl, beat butter and sugar on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, walnuts and dried cranberries; mix well.

Step 2

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Fancy Blue Corn Cupcakes

Ingredients

Yields 16 cupcakes

1 cup all-purpose flour

1 cup roasted blue corn meal

¼ cup white sugar

5 tsps baking powder

pinch of salt

½ cup unsalted butter (softened at room temperature)

2 eggs beaten

1 cup milk

1 T pure vanilla extract

pinch of salt

For the frosting;

8 oz cream cheese softened (brick-style, not spreadable) (226g)

½ cup (1 stick) unsalted butter softened (113g)

¼ tsp salt

1 tsp vanilla extract

4 cups powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Sift all dry ingredients (flour, blue corn meal, baking powder, salt) together in a large bow.l

Step 2

In a separate bowl, whip room temperature unsalted butter and sugar together until fluffy. Then add eggs, milk, and vanilla until combined.

Slowly stir in wet mixture into dry ingredients and mix until smooth

Step 3

Vanilla Buttercream Frosting: Whip butter and salt together on medium high until light and fluffy.

Slowly add in powdered sugar until the mixture starts to clump up.

Add heavy cream and continue to add powdered sugar until desired frosting consistency (If the frosting is too thick add in more heavy cream)

Frost your beautiful blue corn cupcakes. Optional, top with a piñon.

https://thefancynavajo.com/

Yields: 16 Cupcakes

Cream CheeseFrosting

https://sugarspunrun.com/cream-cheese-frosting/#recipe

Pumpkin Fry Bread with Cinnamon Cream Cheese Spread

Ingredients

1 ½ tsps instant dry yeast

2 ½ T sugar

½ cup milk warmed (warm to the touch)

3 ½ - 4 cups all-purpose flour

¼ tsp ground nutmeg

1 tsp ground cinnamon

1 pinch ground cloves

½ tsp salt

4 T cold butter cut in pieces

1 large egg

1 cup (8 ounces) pumpkin

puree

About 4 cups vegetable oil for frying

Cinnamon Cream Cheese Butter

1 8 ounce package cream

cheese softened

½ cup butter softened

1 cup powdered sugar

1 tsp vanilla extract

½ tsp ground cinnamon

Preparation

In the bowl of a stand mixer combine the yeast, sugar, and warm milk. Let stand a few minutes, until foamy. Meanwhile, in a second mixing bowl, combine 2 cups flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in using a pastry cutter until mixture resembles cornmeal.

Put dry ingredients in a large bowl with the yeast. Mix slightly on a low speed for 3060 seconds.

Add egg and pumpkin. Beat on low until well mixed. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.

Knead on a medium speed for another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until

double (about 1 hour).

Punch the dough down and transfer to a floured counter. Break off walnut sized pieces. Roll the balls out into flat pieces, fairly thin, but not transparent.

Fry in hot oil (350 to 375 degrees) on both sides until golden brown. Cool on a paper towel covered rack. Serve with cream cheese butter (recipe below).

Cinnamon Cream Cheese Butter

Put all ingredients in a small mixing bowl and whip with a hand mixer until smooth.

Refrigerate any leftovers.

https://thestayathomechef.com/pumpkin-fry-bread/

Chocolate Ganache

Ingredients

Two 4-ounce quality semisweet chocolate bars (113g each)

1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Preparation

Finely chop chocolate

Place chopped chocolate in a medium size, heat-proof bowl

Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!)

Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate

With a metal spoon or small rubber spatula very slowly stir until completely combined and chocolate has melted (the finer you chopped the chocolate, the quicker it will melt with the cream.)

Tres Leches

Ingredients

1 cup all-purpose flour

1½ tsp baking powder

¼ tsp salt

5 eggs, (large)

1 cup sugar, divided into ¾ and ¼ cups

1 tsp vanilla extract

⅓ cup whole milk

Syrup;

12 oz evaporated milk

9 oz sweetened condensed milk

⅓ cup heavy whipping cream

Frosting;

2 cups heavy whipping cream

2 T granulated sugar

1 cup berries, to garnish, optional

Preparation

Step 1

Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up 3 mixing bowls. In a large bowl, sift together 1 cup flour, 1½ tsp baking powder, and ¼ salt. Separate egg whites and yolks into the other 2 bowls.

Beat egg yolks with ¾ cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in ⅓ cup milk and 1 tsp vanilla.

Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).

Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

Step 2 - Syrup

In a large measuring cup (or a bowl with a pouring lip), combine ⅓ cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

Step 3 - Frosting

Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1½ to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired or the 3-Milk Syrup.

https://natashaskitchen.com/tresleches-cake/#jump-to-recipe