Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

August 9, 2003 - Issue 93

Summer Veggies

Corn and Squash (Pawnee)

Ingredients:

• 4 Tbsp butter or corn oil
  
• 1 large yellow onion, chopped
  
• 2 medium yellow squash, cubed
  
• 1 red bell pepper, roasted, seeded & chopped
  
• 4 cups whole kernel yellow sweet corn
  
• 1/2 cup parsley, chopped fine
  
• Salt and pepper to taste
  
• 1/2 cup water or chicken stock, if needed

Directions:

• Warm butter or oil in a large frying pan over medium heat.
  
• Quickly sauté the onion for 3 to 5 minutes, stirring to cook evenly.
  
• Add the squash and chopped pepper, stirring to blend well, and cook for an additional 5 minutes.
  
• Stir occasionally to keep mixture from sticking.
  
• Add the corn, the remaining seasonings, and liquid, if needed.
  
• Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice.
  
• Serve hot and enjoy.

Note: Roasted and peeled peppers are not only more flavorful, but much more digestible.

Fresh Bean Salad (Cherokee)

Ingredients:

• ¾-1 lb. Fresh Green Beans (skinned)
  
• ½ Small Onion
  
• 2 Tbs. Vinegar
  
• 2 tsp. Oil
  
• Dash of Salt
  
• Dash of Pepper

Directions:

Boil beans gently in ¾ cup water, cook until crisp and tender. Do not overcook. Drain off liquid, pour mixture of onion, vinegar, salt and pepper over beans. Chill. 10 oz. Package of frozen green beans can be substituted.

From: THE CHIEF COOKS TRADITIONAL CHEROKEE RECIPES
BY PRINCIPAL CHEROKEE CHIEF WILMA MANKILLER 1988

Stewed Okra and Tomatoes

Ingredients:

• 2 pounds okra
  
• 3 tablespoons oil
  
• 1 tablespoon all-purpose flour
  
• 1 onion, chopped
  
• 1/2 bell pepper, chopped
  
• 2 ribs celery, chopped
  
• 5 tomatoes, chopped
  
• Creole Seasoning

Directions:

Wash okra. Cut in 1/8 inch slices. Fry in an aluminum pot on medium heat in 2 tablespoons oil until okra is no longer sticky.

In another skillet, make a medium dark roux with 1 tablespoon oil and flour. Add onion, bell pepper, and celery. Simmer until tender. Add tomatoes and simmer for 5 minutes. Add okra, seasoned with Creole Seasoning.

Roasted Eggplant

Ingredients:

• 1-1/2 pounds eggplant, sliced horizontally into 1/4 to 1/2-inch thick slices
  
• 4 large cloves garlic, minced
  
• 1 can (14.5 ounces) whole tomatoes
  
• 2 tablespoons dried oregano leaves
  
• Salt and pepper to taste
  
• 3 tablespoons olive oil
  
• Freshly grated Parmesan cheese

Directions:

Preheat oven to 450° F. Place eggplant in a large bowl. Add the garlic, oregano, salt and pepper. Crush the tomatoes with your fingers and remove most of the juice. (Reserve the juice for another use.) Add the tomatoes to the eggplant and toss well to combine. Add the olive oil and toss again until eggplant is coated. Place in a large shallow baking pan, in one layer, slightly overlapping. Roast until tender, about 30 minutes, stirring occasionally to cook evenly. Sprinkle with the cheese and return to oven for about 3 minutes. Serve hot, warm or room temperature.