2 tblsp extra virgin olive oil
2 cloves garlic; minced
1 medium red onion; julienned
4 ribs celery; sliced 1/4 inch thick
2 tblsp chopped fresh parsley
2 cup fish stock
24 oz stewed tomatoes; diced
2 tblsp tomato paste
1 lb white fish; cubed
1 pinch fennel
1 pinch oregano
1 pinch thyme
1 salt and pepper to taste
Saute garlic, red onion and celery in olive oil over medium heat until translucent, about 4 minutes. Combine remaining ingredients in stock pot and add sauteed vegetables.
Bring to a boil over medium high heat. Reduce heat and simmer uncovered 1 hour.
Serve with a loaf of your favorite bread.
2 red bell peppers
5 green anaheim chiles
1/4 cup sunflower oil
1 lb venison, cut into 1 1/2 inch cubes
1 onion, diced
3 garlic cloves, finely chopped
2 carrots, sliced
3 cup cooked indian hominy
8 cup water
1 1/2 tsp salt
1 tsp white pepper
1 cup tumbleweed greens, thoroughly cleaned, or curly endive
Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more.
Stir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally
to prevent burning, until the meat is very tender. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.
The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted the animals that roamed the mountains, and the women gathered and harvested both wild foods and the foods that they cultivated on the land.
Depending on what type of produce was available, the ingredients added to the venison varied each time the stew was prepared. This recipe includes the basics of the stew, but you can substitute other vegetables.
From "Native American Cooking," by Lois Ellen Frank
Black Bean And Pumpkin Pepper Stew
1 lb red kuri pumpkin; cooked
1 small white onion (one-third cup); chopped
2 green onions; chopped
1 clove garlic; minced
1 tsp vegetable oil
1/4 cup chopped red bell pepper
1 1/2 cup shredded cabbage
1/4 cup diced roasted jalapeno peppers
1 cup vegetable broth
1 tsp ground ancho chilies; mixed with
1/4 tsp olive oil
1 cup cooked black beans; drained and rinsed
1 tblsp chipotle pepper with adobo sauce, minced
1 tblsp soft bread crumbs; mixed with
1 tsp fresh lime juice; as thickener
2 tblsp chopped fresh cilantro
3 cup cooked white rice
2 cup fruit salsa
Cook wedges of squash until crisp tender (around 5 mins Microwave on High). Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks.
In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil).
Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy. Add the chipotle. Stir in the
moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice.
PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx PER SERVING: 479 cals, 3.8 g fat (6.9% cff) with a fruit relish.
Chick Pea and Yam Stew
1 cup garbanzo beans
7 cup water
1 onion, coarsely chopped
2 yams or sweet potatoes, chunked
1 carrot, sliced
1 celery stalk, sliced
1 leek, sliced
2 cup broccoli pieces
1 tblsp lemon juice
1 tblsp soy sauce
1 tsp ground coriander
1/2 tsp ground cumin
2 tsp pure prepared horseradish
1/8 tsp hot pepper sauce ds cayenne pepper; (opt)
Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes.
Add remaining ingredients. Cook an additional 30 minutes.
Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread.
Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.
Dublin Stewed Pork
1 1/2 lb pork pieces
2 lb cooking apples
1 lb onions
1 tablespoon brown sugar
3/4 cup stock or water
3/4 cup cream
1 seasoned flour
1 butter or bacon fat
Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core and chop apples. Add to pot. Continue cooking until apples are just cooked but not too mushy. Add cream and heat through. DO NOT BOIL! Correct seasoning, and serve.
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