#native recipe

[twofeathertribe]

Sounds yummy

[decolonize-the-left]

[jeannereames]

Corn Soup weather

We're getting our first freeze this weekend, and my brain turns to favorite winter foods. Not a huge soup person, but I have an amazing chili recipe, and a very good corn soup recipe. I'll share the corn soup recipe here, as it's pretty easy (compared to the chili, which is a witch's brew of ingredients/spices).

Traditional Great Lakes Corn Soup has three main ingredients: lyed corn, (hard) beans, and meat stewed slowly in broth--with about a million family variations. Ha. Traditionally, the meat was venison, and leeks/green onions (or other onions were added), plus some herbs. Any hard bean will do, but I prefer red beans or Appaloosa beans for color. Below is how I make it. You could make a meatless version by dumping the meat and using vegetable broth. I HAVE made this with venison and IT IS AWESOME (much better than the pork version).

Additionally, lyed corn = hominy = posole. What it's called varies, depending on where you live. It's best to get dried hominy, not canned, but if you're in a hurry (as I often am), canned hominy will do. Drain it to get out the excess salty fluid! White is preferable to yellow (sweeter), but purple/blue makes a fun variation.

Below assumes dried goods, but if you want to "cheat" and use canned goods, 2 cans hominy for every 1 of beans.

Native Great Lakes Corn Soup

1 lb. package of dried lyed corn/hominy/posole

8 oz. dried dark red beans, or Appaloosa beans (I grow my own)

1 large onion or 2 leeks or 6-10 green onions (depending on size)

1 lb package bacon, fried crisp to crumble (can be excluded)

1/1.5 lb. salted pork or (healthier) pork loin cubed; (venison if you can get it--if so, drop the bacon)

pork stock or other broth

seasoning: salt, pepper, savory, thyme, garlic, sumac, (rosemary)

YOU MUST soak the corn and beans overnight. For the uninitiated, if you don't do this, they'll break your teeth. Then cook both for c. 2 hours before you start on the soup. Both must be soft! (This is why I sometimes cheat and use canned, but it's never as good.)

While waiting for the corn and beans, using an iron skillet (best!), fry the bacon, nice and crisp, then sear the pork in some of the retained bacon grease (don't cook through). Also sear (but don't cook through) the onions/leeks/green onions.

Once the beans and corn are ready, drain and dump into a big crock pot along with the pork and onions. Pour in enough stock to cover well.

Add herbs. My amounts vary, tbh. Don't overdo the salt, pepper, or garlic. But go wild with the savory and thyme (1 tbsp each [fresh] is common for me). I consider both essential. Sumac is also great if you can get it (maybe 1/2 tbsp). Be careful with rosemary or it'll overwhelm subtler spices. You can leave out if you don't like it. But I taste as it cooks and add more of whatever seems missing.

Set your crock-pot to high for about 45 min--just enough to get it good and hot all through--then reduce and let is simmer on low for 3+ hours. Add stock as you need. Like good chili, this is better cooked long and low than hot and fast. Flavors need to mingle.

Add most of the bacon near the end, mix well, and be sure it's got about half an hour to mingle.

Serve with more bacon sprinkled on top + good bread to soak up the broth. Sourdough is recommended.

[dathomirdumpsterfire]

Please tell me more about snacks on dathomir

you bet! snacksverse is set in a nonspecific time after the clone wars, in an au where maul said fuck this instead of trying to lure obi-wan in to change the nearly hopeless future he saw in his visions. so he goes back to dathomir instead, and really dives in on the crimson dawn stuff instead.

fast forward a bit, and you've got a thriving criminal empire headed by maul, savage, and their returned-from-the-dead brother feral. the good news: everyone's alive and thriving (-and probably committing atrocities)! the bad news is that they can't keep 'staff' to save their lives. so these guys are living like messy bachelors, running missions, doing crime, living off ration bars and bantha jerky.

until posh ass dryden vos decides that enough is enough, and hunts down some very unusual help... hello x reader! you're a chef trained at a prestigious academy on nar shaddaa, with a mandalorian past and a passion for exotic recipes. 🔥🔥🔥

[appalachianfuturism]

“The question led Barton to scholars like David Morgan and Kristen Gremillion, and obscure discoveries in places like Kentucky’s Red River Gorge, a 29,000-acre canyon system in the Daniel Boone National Forest.

Before the Gorge finds, archaeologists “assumed that the peoples of this region just sat around passively, waiting for others to send them the gift of agriculture,” says Morgan, director of the National Park Service’s Southeast Archaeological Center. “But that simply wasn’t the case.”

Plant materials recovered by archaeologists in the Gorge in the 1980s and ‘90s led to a historical revision “that fundamentally alters how we think about indigenous peoples of the [precontact eastern U.S.],” says Morgan. A trove of ancient seeds debunked then-dominant theories “depicting early inhabitants as backwater nomads that didn’t acquire agriculture—and thus the markers of complex society—until after A.D. 1, when maize arrived from Mesoamerica.”

Gremillion, a paleoethnobotanist, chairs the Ohio State University department of anthropology and is the author of Ancestral Appetites: Foods in Prehistory. She started working in the Gorge around 1989, using techniques such as direct radiocarbon dating and high-magnification microscopy to study ancient caches of seeds, food stores, cooking refuse, and human feces. She found specimens buried under massive stone outcroppings and in caves—all in remarkable condition.

“We found things like 3,000-year-old sunflower heads and baskets full of seeds,” says Gremillion, who compares the digs to opening storage vaults. The finds were unprecedented, and old vanguard archaeologists were dismissive. “They said the materials couldn’t possibly be so old.”

Gremillion’s research proved them wrong; the region’s indigenous peoples had been farming for more than 5,000 years. The work helped establish the Eastern Woodlands as an independent center of prehistoric plant domestication and agricultural development—alongside areas like southeast Asia, Mexico, and the Fertile Crescent.”

[flourspilt]

sumac lemonade.

[navajopearls]

Navajo Fry Bread

[morethansalad]

Kanuchi (Vegan Cherokee Pureed Nut Soup)

[grubloved]

ALL i want. all i am asking for is a field guide with the native names of the plants. i think this should exist so bad i will compile it myself so help me god

[biophonies]

more art for my upcoming book. COOK LIKE YOUR ANCESTORS is half cookbook, half guide to intuitive cooking, with family recipes ranging from the Navajo nation to Brazil, from Cambodia to Yemen and beyond, beyond~

this is for postcards (& some very limited run posters!) that will come with orders of the book. tried hard to sum up what the book is about and I think I got it.... happy with this one.

image description below the cut~

(see more things from me via my newsletter, patreon, insta & twitter)

IMAGE DESCRIPTION: an illustration of two people donned in white, vaguely west african traditional dress. one is young and light skinned, the other older and dark skinned, though they are clearly relatives. they gaze into one another’s eyes while standing in a bluish starlit cosmic landscape. their hands hold up a massive wooden spoon holding the planet earth, and reach toward one another’s. gold bordered boxes flank their sides. they contain hands in movement, ginger, tamarind, garlic, curry leaves, flames and other ingredients. below their feet in gold text reads: COOK LIKE YOUR ANCESTORS by mariah-rose marie

[misforgotten2]

I don’t find these recipes all the a-peeling.

Reader's Digest   November  1974

[softpastelqueer]

I want to make fully kosher recipes that aren’t traditionally kosher

I’d love honestly to have a cooking show on making Kosher version of various cuisines

[hornswogglingpapergirls]

Made Chickasaw Indian Molasses Bread today (it’s very good and very simple, check it out) and made my own grape juice as step one for our tribes Iconic grape dumplings.

For the juice, you can buy grape juice or just get really small, dark grapes and boil them. Then you strain out the skins + remaining fruit flesh. It’s really delicious! I recommend trying it even if you don’t want grape dumplings.

[always-a-slut-4-ghouls]

I would say that the United States, as of right now, has three main food groups (aside from junk food) and those are, Italian, Mexican, and Chinese. All of which have been Americanized here to some extent but differently in different parts of the country. I find this very funny because I have heard people from Italy be indignant about what we’ve done with the stuff (and about good restaurants too!) like, sorry if you guys weren’t creative, mixing things up a bit is great. “What about (regionally popular food)?!” I know we all have those, I haven’t heard of bitches in the south eating lefse, but that’s not my point! What was my point actually? I think I was going to say that, even if we bastardize stuff a lot, I’m super glad we have, as a country, agreed that more seasoning is good. Because if this place had been like “fuck immigrant food forever, we are eating British style” I think I would die.

This country has historically treated immigrants like shit, but we do tend to cave eventually and go like “actually,

your food is really good” a kind of shallow prize I guess, but I’m glad we actually start doing it eventually because I WILL mock British food and I WILL be sad that the only good family recipes my family has from before immigrating are all desserts. Don’t get me wrong, I love sweets, but I’m pretty sure there is a reason we stopped making other stuff

Wait, I re-read this today and realized I sound like my family is British. We are not. What even are British desserts? I bet they don’t have enough cardamom. Although lefse doesn’t have cardamom and i like a lot of things without it, my point is that their holiday and special event foods probably don’t have enough! Which wouldn’t surprise me tbh because apparently the only place that went crazy for the stuff outside of where it originated seems to have been Scandinavia for some reason. At least some maps I looked at seemed to suggest it. Which rocked me to my core

[eduardos-eats]

Hello, it’s Eduardo! I just got back from a good donut spot (Glazed Over in Beacon, NY). I’m a native Upstate New York foodie with disabilities so friends bring me to great places to try great food. Another thing I like to do is cook with my own special flare. My main apparatuses are my George Forman Grill and my crockpot.  

My inspiration stems from ‘Chopped’ on the Food Network, Tipsy Bartender on Youtube, and others.

I hope you enjoy my opinions so if you disagree that’s your right.

The Fat Man has spoken.

[nbula-rising]

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.