American Indian College Fund - Native American Heritage Month Recipe Book

Native American Heritage Month Recipes from Native students, renowned Native Chefs, and Tribal Colleges

TABLE OF CONTENTS 01

Native Student Recipes

02

Blanket Dogs

03

Chicken and Wild Rice Casserole

04

Wasna - A Spirit Food

05

Venison Steak, Rice, and Veggies

06

Native Chef Recipes

07

Tomato Carpaccio Salad

08

Blue Corn Mush

09

Smoked Oyster Potato Cakes

10

Clay’s Buffalo Meatloaf

11

Desert Hummus

12

Tribal College Recipes

13

Puffed Wild Rice and Berry Coulis With Maple Chantilly Cream

14

Indian Corn Pudding

1

Native Student Recipes

BLANKET DOGS

2

From Blue Muscogee (Creek) Nation Not all our students are the chefs in their homes! But when you read the memory Blue shared with us about this special dish his wife makes for her family, you’ll understand why we had to recreate the recipe to share it with you.

“I never had any frybread dishes other than regular Indian tacos before meeting my wife. She will whip up some blanket dogs, which are just hot dogs enclosed in frybread dough and fried until the bread is done. Served either by themselves or with chili, these tasty little indulgences are just one of many reasons I know I’m the luckiest man in the world for having found my wife. Great for game day or any time you’re feeding a crowd.“

Ingredients Hot Dogs 4 Cups white flour

Directions

1

Put all the dry ingredients in a large bowl and make an indentation in the center for the warm water and start mixing. Mix slowly until all the dry ingredients are mixed with the flour and careful not to over work the dough.

2

The end result should be a soft pliable dough which is allowed to rest at room temperature for at least an hour before using.

3

When the dough is ready, take a portion of it and work it into a flat disc.

4

Wrap hot dogs in frybread dough, gently place in hot oil until browned.

1 Teaspoon salt ¼ Cup lard 1 Cup warm water 4 Teaspoons baking powder

*The Diné-style frybread recipe is from Marjorie Mitchell, mother of College Fund staff member and Diné Tribal member Kelley Mitchell. The revisions were inspired by Blue and his wife.

3

Chicken and Wild Rice Casserole From Tasha Lac du Flambeau Band of Lake Superior Chippewa Indians

Wild rice is an indigenous food grown in the Great Lakes area. It has always been a part of our Ojibwe foods. Wild rice is harvested in the fall and it goes great with some frybread as well. This is one of the main dishes we eat at ceremonies and during the holidays we celebrate. I’ve had it many ways: plain, with berries, inside frybread, or in casseroles. It’s one of my favorites.

Cook time: 1 hour 15 mins Directions

1 2

Preheat oven to 400.

To cook the wild rice: Bring to a boil over high heat. Reduce to a simmer: When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan. Cook at a simmer for 45 minutes.

3

To cook the chicken: cut uncooked chicken into strips or one-inch pieces. Preheat olive oil in a sauce pan and add chicken. Fry until cooked through.

4

In casserole dish add wild rice, chicken and cream of celery soup; mix and cook in oven for 30 minutes.

Enjoy!

Ingredients 1 Cup wild rice 1 Pound of boneless chicken breast pieces 1 big can of cream of celery soup

4

WASNA – A SPIRIT FOOD From Brittany Standing Rock Sioux Tribe I have always known wasna, a traditional Lakota dish, to be spirit food and we commonly use it in traditional ceremonies. When I was younger, I remember someone leaving out a plate of wasna during a ceremony and I thought they had forgotten a plate of food, so I grabbed it and brought it to my mother. She explained that it was spirit food—a form of offering to the spirits during the ceremony, representing a thank you for all we have received and a prayer for our future. While it is not a family recipe, it is widely used amongst my people. I hope you enjoy it.

Directions

1 Ingredients 2 cups shredded beef/bison jerky.

1 cup chopped tart berries (such as chokecherries, cherries, or cranberries).

6 tbsp. beef tallow or vegetable shortening.

Mix all ingredients together. Roll into small balls (optional).

5

VENISON STEAK, RICE, AND VEGETABLES From Christen Blackfeet Nation A lot of my life revolves around health and wellness and figuring out where my identity fits into that. The thought of my own health and the future of my children’s wellbeing prompted me to look more closely into my family’s nutrition and welfare. I thought, “What better way than to learn from my ancestors?” During the last two years, I have become a lot more engaged in my culture by trying to understand what my ancestors ate and how they connected with everything they hunted and foraged. I am a firm believer that how we think and feel daily is manifested by what we put into our bodies. Additionally, I wanted to start a more traditional diet and set an example for my son. My recipe below is a very simple one. Given that I am a full-time student, I work, and am raising a toddler, meal prepping is a must!

Ingredients 1 pound of venison steak 2 organic sweet potatoes cut in cubes 1 cup of cooked brown jasmine rice 2 cups total of carrots,

Directions

1

Roast the sweet potatoes and veggies with Mrs. Dash no-salt seasoning.

2

While vegetables are roasting, fry the steak on a skillet and season with salt and pepper.

3

I usually mix the rice and veggies together because my two-year old doesn’t like to eat the sweet potato. Mixing the veggies with the rice helps my son eat more veggies.

4

Serve steak and vegetables with rice sidebyside and enjoy.

squash, corn, green beans Season with salt/pepper Salt and pepper to taste

6

Native Chef Recipes

7

TOMATO CARPACCIO SALAD Chef Pyet Despain

Directions

1

Mix Greek yogurt and shallot with a pinch of salt for taste.

2

Spread shallot yogurt and goat cheese on serving plate.

3

Thinly slice tomatoes, peeled cucumber and grapes with knife or mandoline.

4

Layer slices on top of yogurt and goat cheese. Squeeze half a lemon over dish.

Ingredients 1-2 Heirloom Tomatoes Sliced paper thin

season with sumac and salt. Garnish 5 Lightly with micro greens and sunflower seeds.

1/2 Cucumber, peeled & sliced paper thin 5 white grapes sliced paper thin 2 Tablespoons of goat Cheese 3 Tablespoon plain Greek Yogurt 1 teaspoon shallot minced Micro greens for garnish 1/2 Fresh squeezed Lemon Juice 1-2 Tablespoon Sunflower Seeds Ground Sumac & Salt to taste

8

BLUE CORN MUSH Chef Crystal Wahpepah

Ingredients 1 cup of cornmeal ¼ salt 3 cup of boiling water Optional toppings: Maple, fresh fruit, Chia seeds, and nuts

Directions water in a small to medium 1 Boil saucepan.

2 Add cornmeal mix thoroughly.

3 Turn heat down to low mix well. for 2-3 minutes until lumps are 4 Stir gone. in bowl and top with your 5 Add favorite toppings.

9

SMOKED OYSTER POTATO CAKES Origin: Corn Dance Cafe Alterations By: Chef Loretta & Chef Clay

Yield: 6 servings Ingredients 10 whole canned smoked oysters,

Directions

1

Combine all in ingredients for the oyster cakes in large mixing bowl by hand.

2

With lightly floured hands, shape potato cakes.

3

Brown on grill or saute with small amount of oil in skillet.

coarsely chopped *note 2 cups coarsely mashed potatoes, (russets cooked with skin on) 1 whole fresh egg 1/2 cup scallions, thinly sliced with tops 1 tsp. fresh thyme, chopped lemon thyme is great with this Salt, to taste oil for sauteing

*note: you may, if you have a smoker, use fresh, shucked oysters and smoke them over apple, cherry, alder or cedar wood

10

Clay's Buffalo Meatloaf Origin: Grand Boulevard Grill Alterations By: Chef Clay Oden

Yield: 6 servings Prep Time: 20 minutes Cooking Time: about 1 hour

Directions

1 2 3

Preheat oven to 350.

Mix all ingredients together (by hand is best) shape into loaf or place in oiled loaf pan and bake for about 1 hour or until done in middle and browned on outside.

Ingredients 1.5 lb. ground bison meat 3/4 cups yellow onion, diced 1/2 cup *celery , diced 3/4 cup * carrots , diced 2 eggs 4 tbsp. *canned chipotle pepper puree with adobo

*Delicious as an entree with mashed potatoes or as a sandwich on bread or bun withsweet potatoes fries.

sauce, very spicy, adjust to taste 2/3 cup more or less tomato sauce (no sugar, no salt) 1 2/3 cups panko bread crumbs 1/2 tsp. garlic, minced 1 tsp. ground sage 1/2 tsp. cumin 1/2 tsp. coriander 1 pinch ground thyme Salt & pepper, to taste

11

DESERT HUMMUS Origin: Corn Dance Cafe Alterations By: Loretta Oden

Yield: 12

Ingredients 4 cups white beans, cooked, reserve cooking liquid

Directions an immersion blender, food 1 Using processor or blender, puree the beans with the olive oil, lemon juice and garlic.

2 cups sunchokes/Jeruselem artichokes, cooked to al dente, reserve cooking liquid 3/4 cups extra virgin olive oil 3/4 cups lemon juice, freshly squeezed 3 cloves garlic cloves, peeled 3/4 tsp. cumin, toasted, ground 1 tsp. dry mustard, Coleman's - to help emulsify 1 tbsp. capers, salt cured and rinsed Salt to taste Pepper to taste pepper Hot Sauce to taste, Tabasco, Tapitio, etc. cilantro, for garnish lemon wedges, for garnish

2

Add cooking liquid from the beans as necessary to achieve desired consistency.

in cumin, salt, pepper, capers and hot 3 Mix pepper.

12

Tribal College Recipes

13

PUFFED WILD RICE AND BERRY COULIS WITH MAPLE CHANTILLY CREAM Courtesy of Lac Courte Oreilles

Ingredients 1 cup wild rice

Directions

1

Puff wild rice in hot oil in a large cast-iron or heavy skillet. Heat oil and drop small batches of 2 tablespoons. Rice will puff up immediately when oil is hot enough.

2

With lightly floured hands, shape potato cakes.

3

Scoop out with fine mesh sieve and lay out on parchment paper to cool slightly. Season with maple sugar to taste.

4

Add berries, sugar, cornstarch, and lemon zest to heavy bottom sauce pan and bring to light boil. Remove and let cool.

5

Add whipping cream to bowl and beat to soft peaks add maple sugar and beat until just before hard peaks stage.

4 cups oil 4 tablespoons of maple sugar 4 cups of berries 1 cup sugar 4 tablespoons cornstarch 1/2 lemon of lemon zest 1 quart of heavy whipping cream 1/4 cup maple sugar

*Can plate differently or add favorite cookies or biscotti

14

Indian Corn Pudding Courtesy of Southwestern Indian Polytechnic Institute

Directions

1 Preheat oven to 300° 2

Grease baking bowl with butter and set aside.

3

Heat milk in a saucepan until it comes to a soft boil then add cornmeal. Stir until mixture thickens.

from heat then add butter, molasses, 4 Remove maple syrup, cinnamon, ginger and the salt and egg. Mix till well combined.

5

Pour mixture into baking bowl and place into the oven and bake for 30 minutes.

Ingredients 2 1/2 tbsp. unsalted butter 3 cups milk 5 tbsp. Yellow corn meal 1/3 cup molasses 1/3 cup maple syrup 1/2 tsp ground ginger 1/4 tsp cinnamon 1/4 tsp Salt 1 large egg 1 cup milk

pudding from oven and then pour milk 6 Remove on top of pudding then return to oven for an hour and a half or until pudding sets.

7 Serve warm or cold.

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