Recipezaar: Native American,Low Fat recipes

Corn on the Cob ( Cooked in the Old Ways)

Wed, 10 Oct 2001 10:00:50 -0400

This corn has more flavor then any corn on the cob you will ever taste--boiled in its own husk keeps in the flavor. This how it was done in my great-great grandmothers' day. -- posted by southern chef in louisiana

Three Sisters Vegetable Stew

Wed, 19 Dec 2001 15:23:15 -0500

Fast, easy and very filling. -- posted by DiB's

Jerusalem Artichoke Soup

Mon, 04 Nov 2002 23:10:02 -0500

This is a First Nation's recipe and it is very good. Please do not confuse Jerusalem Artichokes with regular Artichokes. Jerusalem chokes are a root tuber and a great veggie to stir fry or have raw in a salad. Once you have them in your garden they will be there to stay. Prolific producers. -- posted by Bergy

Indian Candy-Smoked Salmon

Sun, 08 Dec 2002 00:07:05 -0500

I found this recipe per the request of my daughter. Original poster is Dustin Koracvich. -- posted by DiB's

American Indian Fry Bread

Sun, 12 Jan 2003 20:06:25 -0500

I used to work at an American Indian reastraunt Where I ate these at least once a day. Sometimes with a little butter other times as a Navajo Taco. Also try the Tostada. -- posted by TammieV

Garlic Mashed Potatoes with Arugula

Thu, 13 Feb 2003 20:02:56 -0500

This is a very good mashed potato dish. It is easy to make. -- posted by BeckyF

Hamburger Fricassee

Wed, 16 Apr 2003 20:08:57 -0400

This is my version of a generations old recipe. It's good for a quick meal when there's not much left in your freezer and your tired of plain old hamburgers. -- posted by Beeks

Bannock

Fri, 18 Apr 2003 20:07:12 -0400

This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"." -- posted by * Pamela *

Grape Dumplings

Tue, 20 Jan 2004 20:00:36 -0500

This Native American recipe is a great side dish for one of your regular meals. -- posted by c0dphish

Three Sisters Soup With Red Bean and Corn Dumplings

Fri, 25 Jun 2004 20:00:16 -0400

A Native American Recipe from Organic Gardening Magazine from the 80's. As it appears here it is a great lacto ovo vegitarian dish. If this is not an issue feel free to add some chopped ham to the soup or to replace the oil with bacon drippings. The Three Sisters are Maize (corn), Beans and Squash. They were often grown together in the same field. The beans used the cornstalks for support and fixed nitrogen in the soil which the corn needed. The large leaves of the squash shaded the roots of the corn and beans and helped to conserve the water in the soil. They were often cooked and eaten together. The corn completes the incomplete protein of the beans and the squash added beta carotines. -- posted by Poll_of_the_Purple_Ilk

Adzuki Bean Soup

Sat, 09 Apr 2005 11:52:26 -0400

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods. -- posted by Vino Girl

Fresh Strawberry Topping

Thu, 14 Jul 2005 16:42:38 -0400

Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Recipe #129886). From Fine Cooking, Spring 2002. -- posted by Sharlene~W

Apricot Almond Cinnamon Jam

Mon, 01 Aug 2005 15:59:46 -0400

I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month. -- posted by tasb

Nagami-Pakwejigan (Soft Bread)

Wed, 28 Sep 2005 22:01:16 -0400

Ojibwa soft bread is a porridge of sorts made with white corn flour. Note it is corn FLOUR. The processing is a bit different for the meal vs the flour. Time is a guess here. -- posted by DR. House

Ogwissimanabo (Yellow Squash Soup)

Wed, 28 Sep 2005 22:02:32 -0400

And from my own background after posting all those other Native American Recipes.. Tuscarora -- posted by DR. House

Lemon-Juice Pancakes

Mon, 31 Oct 2005 16:46:42 -0500

I had planned Pancakes for breakfast this morning. This is an Old Family Recipe from scratch that has 1 tsp Lemon Juice (from concentrate). Tastes better with syrup, honey, peanut butter, jelly, jam, preserves, gravy. -- posted by DIryshe

Black and White Vegetarian Chili

Mon, 07 Nov 2005 16:27:45 -0500

This is a recipe that I first found in Gourmet Magazine. I changed a few things around to adjust to my taste buds. It's a very hearty and fresh tasting. A nice change from regular chili. -- posted by ChefMarvelIris

Fried Bread (I Call It Bannock)

Thu, 16 Mar 2006 15:48:38 -0500

This has taken me 9 years to perfect. First I was given the dry ingredients then for about 4 years I made it one way, then I seen my cousin make hers and knowing she comes from an awesome Fried Bread making family I tinkered with the water until I got the right consistency, that was another 5 years. The cooking time includes the minimum amount of time it needs to sit. -- posted by tasb

Summer Sisters Stew

Wed, 05 Apr 2006 15:11:37 -0400

A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn. -- posted by BrotherAdso

Indian Cake

Fri, 14 Apr 2006 17:00:24 -0400

A delicious Native American cake thats great for any occassions weddings annviersarys birthdays:) it taste great -- posted by Chef Otaktay

Fry Bread Pizza With a Twist

Fri, 14 Apr 2006 17:00:50 -0400

this is a great twist from normal pizza it truly is a surprise:) this is a Native American style pizza. -- posted by Chef Otaktay

Epangishimog Pakwejigan (Shuswap Bannock)

Sun, 16 Apr 2006 09:08:07 -0400

A very tasty Native American treat:) it was givin to me by my Native American Kallie:) I tried it out on my Rez and it was the talk of the Rez for that whole summer:) -- posted by Chef Otaktay

Inagami-Pakwejigan (Soft Bread)

Sun, 16 Apr 2006 09:08:12 -0400

this is a very delicious bread:) can be used with anything:) Native Americans mainly use this with buffalo stew:) -- posted by Chef Otaktay

Kinigawissin (Assiniwi's Vegetable Soup)

Sun, 16 Apr 2006 09:08:19 -0400

this is a recipe givin to me by my ex gf Sarah who used to make this all the time at her house I really enjoyed this :) -- posted by Chef Otaktay

Horchata (Ground Rice Drink)

Tue, 18 Apr 2006 13:33:22 -0400

this is a pretty tasty drink its good for the summer days but takes a day to make:( its a bummer for that reason but its worth the wait its very good Native American drink -- posted by Chef Otaktay

Berry Spritzer

Tue, 18 Apr 2006 13:35:27 -0400

A very yummy berry drink Native Americans love to have after working around or to have when ever you like its very tasty:) Its quite fast and easy and simple:) -- posted by Chef Otaktay

Wild Peppermint Tea

Tue, 18 Apr 2006 13:35:52 -0400

a great tea that helps stop cramps and stomach pains:) kids as well as the elders at the Rez like this:) -- posted by Chef Otaktay

Navajo Fried Bread

Wed, 20 Sep 2006 18:56:48 -0400

A desert similar to sopapias. Very tasty! -- posted by B.B.Grimm

Scalloped Corn

Mon, 23 Oct 2006 23:23:40 -0400

This is a recipe that I got from my mother. This is one of my favorite side dishes with ham or pork roast. -- posted by Nell Majeran

Wild Rice Stuffing

Tue, 09 Jan 2007 16:21:42 -0500

I really like this better than bread-based stuffings. I got this recipe from Good Housekeeping about 10 years ago. -- posted by Vino Girl

Cherokee Pepper Pot

Mon, 22 Jan 2007 15:42:31 -0500

This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking. -- posted by DR. House

Indian Fry Bread - Midwest

Thu, 22 Feb 2007 16:49:02 -0500

Southwest fry bread is flat, growing up in the midwest we used to have soup with fry bread that had nooks and crannys that butter, honey and jelly pooled into. So far this is the best recipe to mimick that fry bread we had at school. -- posted by Chemaine

Fruity Stuffed Butternut Squash

Mon, 05 Mar 2007 13:04:49 -0500

Squash-haters, beware! This recipe is so sweet and tasty you'll want to eat the leftovers for breakfast. (Hey, I do...) Easily doubles to serve a crowd. This is from "Disease-Proof Your Child". -- posted by White Rose Child

Indian Fry Bread

Wed, 01 Aug 2007 22:28:58 -0400

Trying to find a fry bread recipe that I would eat when growing up in the midwest -- posted by Chemaine

Indian Corn Pudding With Bacon and Chives

Mon, 06 Aug 2007 18:19:12 -0400

Cooking Light. July 1998. -- posted by dicentra

Best Easiest Corn on the Cob

Tue, 11 Sep 2007 20:57:55 -0400

the only way I fix corn on the cob. My microwave is 1000 watts. -- posted by Miss Rat...

Salmon Cakes

Thu, 17 Jan 2008 01:17:30 -0500

This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon. -- posted by Riverside Len

Pueblo Oven Bread - Native American

Sun, 02 Mar 2008 21:16:07 -0500

This recipe is a slightly modernised version of the traditional Pueblo Oven Bread. Traditionally the bread is cooked in outdoor ovens (hornos) so the recipe has been slightly adapted to accommodate home cooking. This recipe comes from Cooking Post. Time to make doesn't include rising & resting time! -- posted by Um Safia

U'nega'gei

Tue, 03 Jun 2008 00:35:15 -0400

The Iroquois Confederacy included parts of what is now Ontario and Quebec. Their food sources included cultivation of corn, beans, and squash, hunting and fishing, and gathering. -- posted by realbirdlady

Seal Stew (Quallunaatitut)

Wed, 04 Jun 2008 13:42:53 -0400

Inuit live in the Artic regions of Alaska, Canada and Greenland. Traditionally their diet was very high in fat and protein, consisting almost entirely of fish, marine mammals, and large land animals such as polar bear and caribou. In recent times, changes to more sedentary lifestyles and higher consumption of processed grains and sugars have resulted in a very high rate of diabetes among the Inuit. Inuit Healthy Living Cookbook includes adaptation of traditional dishes to modern lifestyles. -- posted by realbirdlady

Anissabo (Pea Soup -- Cree Style)

Wed, 04 Jun 2008 17:45:07 -0400

The Cree are the largest group of First Nations in Canada, living in the plains and east to Hudson Bay. -- posted by realbirdlady

Hippie Succotash

Tue, 30 Dec 2008 20:50:15 -0500

From The Hippy Gourmet's Quick and Simple Cookboook for Healthy Eating, c. 2007. I like this recipe because it is much lighter than other recipes I've tried that include bacon and butter, and because there is no sugar added. The corn makes the dish plenty sweet for me. -- posted by NELady

New Mexican Black Beans

Wed, 07 Jan 2009 18:15:22 -0500

The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken base instead of canned stock. I would not use bullion because it would be too salty. These put canned beans to shame! -- posted by Goose Hollow Farm

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Indian ( Navajo ) Fry Bread

Tue, 25 Aug 2009 02:51:14 -0400

After about 20 attempts this is the best Recipe i was able to create! -- posted by Chef #1363224