Two Native American Recipes—Easy, Healthy, Delicious!
11 Aug 2010 Leave a Comment
in home school, Recipes
We just finished a two year study of American history, including extensive American Indian studies. During that time we tried two recipes that claim to be early native American recipes. I’m a little suspicious of the use of sugar (white refined?!), but it was fun discussing that with Cami and pondering how things were then.
The first recipe is a Blueberry Popover. Please make it on a day when you just need a quick happy moment! It’s not overly sugary, must be eaten warm and will disappear within 5 minutes of coming out of the oven. My family loved it.
BLUEBERRY POPOVER
1 cup milk
1/2 t. vanilla
1/8 t. ground ginger
2 T. butter, melted
1/4 t. salt
4 T. sugar
Preheat oven to 450 degrees, then mix all of the ingredients above into a large bowl. Stir in two eggs, well beaten, and a cup of flour. Place 1 cup blueberries in a 9″ pie pan. Pour batter over the berries and sprinkle cinnamon-sugar mixture (2T sugar, 1/2 T. cinnamon) over that.
Bake 20 minutes at 450 degrees. Reduce heat to 350 degrees and bake 10 minutes more. Cut into slices as soon as possible and love it!
THREE SISTERS INDIAN SOUP I adapted this from the recipe in our Indian study. Here is what we came up with, more or less. Let your kids do all the washing, chopping, can opening, etc. We cooked it out on the fire in the backyard, in a big pot, and had crunchy bread with it on a cold night! In case you don’t know, the name comes from the three vegetables the Indians liked to grow together-beans, squash and corn. The “three sisters” are used in this soup.
3-4 carrots, peeled and cut into thick circles
2-3 celery stalks, ,but into generous slices
1 can of corn, drained
1 Can of pinto beans, with the juices
1/2 cup green beans
1/2 of a small butternut squash, peeled and cubed (help the kids here!)
2 bay leaves
6 cups chicken broth
3-4 minced parsley
2-3 cups cooked chicken
Put all ingredients in a large pot, except the chicken. We assembled this first thing in the morning, and cooked it in the evening for about 20-30 minutes. Don’t overcook-best if the squash doesn’t get squishy. Add the chicken at the last minute to heat. You’ll love it!
