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nverland
Pemmican
Though the name comes from the Cree Nation, many Native Americans have used this classic recipe to keep their energy up on long journeys.
Ingredients:
4 cups lean meat
3 cups dried fruit
2 cups rendered fat
Unsalted nuts
Dash of honey
Instructions:
Lean meat can be deer, beef, caribou or moose. Spread whichever you have available out on a cookie sheet and dry in the oven at 180 °F for at least eight hours, or until crispy. Once it's cooled, pound it into a powder-like consistency and grind the dry fruit.
Heat the rendered fat until it becomes a liquid, then pour over the dried meat and fruit and mix in the nuts and honey as well. Mix and slice into portions, then store in a cool, dry place.
nverland
FRY BREAD
prep time 15 minutes cook time 8 minutes resting time 20 minutes total time 43 minutes servings 8 fry
INGREDIENTS
2 tablespoons unsalted butter melted
2-1/3 cup (313g) white, all-purpose flour
2 teaspoons baking powder (NOT soda!)
2 teaspoons white, granulated sugar
1/2 teaspoon instant or active dry yeast
1/2 teaspoon fine sea salt
1 cup (240g) milk (we use whole)
1 tablespoon vegetable oil + more for frying
INSTRUCTIONS
DOUGH: Melt butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot!). Microwave the milk until just warmed (Note 2), but not hot. Mix together melted butter and milk and set aside. In a large bowl, add the flour, sugar, baking powder, yeast, and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together.
Dough should be rough, shaggy, and fairly sticky, but not so sticky you can't work with it. Lightly flour your hands and knead the dough just a few times to shape it into a ball, being careful not to overwork/over-handle the dough. In the same bowl you used for mixing, drizzle a tablespoon of vegetable oil in the bowl. Rub oil on the bottom of the bowl and slightly up the sides. Add the dough ball back into the bowl and turn the dough to coat in the oil. Cover the bowl with a damp kitchen towel. Let it rest for about 15-20 minutes. We don't need the dough to rise, just the gluten to relax!
PREPARE FOR FRYING: Add 1 inch of oil to a large cast iron pot and heat to 350 degrees F. Divide the rested dough into 8 equal portions (cut the ball of dough in half then half again to get 4 large triangle pieces. Cut each triangle into 2 pieces to get 8 equal triangles). Lightly flour your hands and work with one piece of dough at a time (keep the rest of the dough portions covered). Holding the piece of dough with your hands, gently work the dough into a circle pressing it out with your fingers. (Don't roll out the dough with a rolling pin or flatten on the table.) The dough should make a thin 5- to 6-inch circle and doesn't need to look pretty -- it's supposed to be rustic looking! The thinner the pieces, the better; keep working the dough outwards, being careful to not rip it.
FRY: Gently drop only one piece of dough at a time into the fully heated oil. Fry about 30 seconds to 1 minute per side (if not using cast iron pot, it will be longer) -- fry pieces to a dark golden brown color, flipping the dough with 2 forks (or tongs) halfway through. Use a large slotted spoon (or tongs) to remove the dough onto a paper-towel-lined plate. Repeat to fry the remaining dough.
RECIPE NOTES
Note 1: Frying equipment options:
Use a deep fryer.
If you don’t have a deep fryer, you’ll want a heavy-bottomed deep pot (I recommend using a large (5 quart) cast iron pot) and thermometer to gauge the temperature of the oil and ensure it maintains the right heat throughout frying. We want to ensure the temperature stays consistent and doesn’t get too hot (or too cool) which will affect how the bread fries. If you don't have access to a thermometer, try this trick: Stand a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready to fry.
Note 2: Test milk temperature: Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy it will be perfect for the yeast. If it feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.
Sweet berry wild rice
Jun. 6th, 2022 06:10 amnverland
Sweet berry wild rice
Recipe from Elena Terry (Ho-Chunk)
1 ½ cups cooked and cooled wild rice. Prepare the wild rice following the instructions on the package, as cooking times will vary.
½ small buttercup squash. (Acorn squash is also fine.)
¼ cup plus 2 tablespoons pure maple syrup
½ cup sliced strawberries
½ cup fresh blueberries, plus ¼ cup set aside for garnish
½ cup fresh cranberries
1 cup water
1 tablespoon coarsely chopped pumpkin seeds
¼ teaspoon pie spice
Pinch of salt
Note: You may substitute frozen berries instead of fresh.
Preheat oven to 350 degrees.
Peel and slice buttercup squash into quarter-inch cubes. Toss the squash cubes in 2 tablespoons of maple syrup. Place on a parchment-lined cookie sheet.
Bake until soft, about 15 to 20 minutes.
In a small saucepan, combine berries (reserving ¼ cup of blueberries), remaining maple syrup, water, pie spice, and a pinch of salt, and bring to boil. Reduce heat to low and let simmer until reduced.
Mix berry sauce with wild rice. Add roasted squash and reserved blueberries and mix gently until combined. Sprinkle pumpkin seeds on top.
Hominy Stew
Jun. 4th, 2022 08:27 amnverland
Hominy Stew
Potawatomi Nation
Ingredients
2 tablespoons oil or fat of choice
1 pound ground turkey
1 15-ounce can white hominy (drained)
1 10-ounce can tomato sauce
1 14.5-ounce can diced tomatoes (not drained)
1 cup chicken stock or broth (low sodium)
1 cup diced yellow onions
1 tablespoon minced garlic
½ tablespoon Mexican oregano
1 tablespoon dark chili powder
1 teaspoon ground cumin
Salt to taste
¼ teaspoon (cayenne, if heat is desired)
Instructions
In a medium-sized stock pot, brown the onions for five minutes in oil or fat on medium heat. Add the garlic and cook for one minute until aromatic.
Add the ground turkey and brown the meat until it’s fully cooked, then break up with a spoon or spatula.
Add both cans of tomatoes (diced and sauce), the chicken stock, and all the dry spices, then bring to a heavy simmer.
Cook for 20–30 minutes, uncovered, on medium-low heat until it reaches desired consistency.
Add salt and cayenne (if desired) to taste.
Acorn Bread
Jun. 1st, 2022 05:56 amnverland
Acorn Bread
Native Americans in California, such as the Pomo and Miwok tribes, relied on their ample bounty of acorns when coming up with their meals.
Ingredients:
6 Tbsps. cornmeal
1/2 cup cold water
1 cup boiling water
1 tsp. salt
1 Tbsp. butter
1 packet active dry yeast
1/4 cup lukewarm water
1 cup mashed potatoes
2 cups all-purpose flour
2 cups finely ground leached acorn meal
Instructions: Grab a big bowl and mix your cornmeal with the cold water first, then add the boiling water and allow to cook for about two minutes while you blend it together. Stir in your salt and butter, then let the mixture cool until it's lukewarm. With a separate bowl of lukewarm water, soften your yeast and then add with the rest of the ingredients.
Knead until a sticky dough forms, then cover and let rise until it has doubled in size. Shape it into loaves and let it rise again, then bake at 375 °F for about 45 minutes.
