#indigenouskitchen — Public Fediverse posts

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

So, I've been looking up substitutes for #chokecherries. #SeanSherman suggests mixed berries, but I'm thinking tart cherries would be a closer substitute, since chokecherries tend to be on the tart side... Hmmmm...

#SiouxChef #IndigenousKitchen

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

So, I picked out a few recipes for our Winter holiday feast... All from The #SiouxChef ! Seared duck breast with cider glaze (which utilizes juniper berries and sumac and maple syrup and sage), wild rice pilaf (with wild mushrooms and chestnuts and dried cranberries), and griddled maple squash (with our home-grown squash and local maple syrup). I'll be also trying out stews and soups and breads for later in the season. It's so cool to find recipes which utilize ingredients that we can obtain locally!

#SeanSherman #BethDooley #IndigenousCooking #IndigenousFood #LocalFood #AnimalProducts #TheSiouxChefsIndigenousKitchen #DecolonizeYourDiet #IndigenousKitchen

So, I picked out a few recipes for our Winter holiday feast... All from The #SiouxChef ! Seared duck breast with cider glaze (which utilizes juniper berries and sumac and maple syrup and sage), wild rice pilaf (with wild mushrooms and chestnuts and dried cranberries), and griddled maple squash (with our home-grown squash and local maple syrup). I'll be also trying out stews and soups and breads for later in the season. It's so cool to find recipes which utilize ingredients that we can obtain locally!

#SeanSherman #BethDooley #IndigenousCooking #IndigenousFood #LocalFood #AnimalProducts #TheSiouxChefsIndigenousKitchen #DecolonizeYourDiet #IndigenousKitchen

So, I picked out a few recipes for our Winter holiday feast... All from The #SiouxChef ! Seared duck breast with cider glaze (which utilizes juniper berries and sumac and maple syrup and sage), wild rice pilaf (with wild mushrooms and chestnuts and dried cranberries), and griddled maple squash (with our home-grown squash and local maple syrup). I'll be also trying out stews and soups and breads for later in the season. It's so cool to find recipes which utilize ingredients that we can obtain locally!

#SeanSherman #BethDooley #IndigenousCooking #IndigenousFood #LocalFood #AnimalProducts #TheSiouxChefsIndigenousKitchen #DecolonizeYourDiet #IndigenousKitchen

So, I picked out a few recipes for our Winter holiday feast... All from The #SiouxChef ! Seared duck breast with cider glaze (which utilizes juniper berries and sumac and maple syrup and sage), wild rice pilaf (with wild mushrooms and chestnuts and dried cranberries), and griddled maple squash (with our home-grown squash and local maple syrup). I'll be also trying out stews and soups and breads for later in the season. It's so cool to find recipes which utilize ingredients that we can obtain locally!

#SeanSherman #BethDooley #IndigenousCooking #IndigenousFood #LocalFood #AnimalProducts #TheSiouxChefsIndigenousKitchen #DecolonizeYourDiet #IndigenousKitchen

So, I picked out a few recipes for our Winter holiday feast... All from The #SiouxChef ! Seared duck breast with cider glaze (which utilizes juniper berries and sumac and maple syrup and sage), wild rice pilaf (with wild mushrooms and chestnuts and dried cranberries), and griddled maple squash (with our home-grown squash and local maple syrup). I'll be also trying out stews and soups and breads for later in the season. It's so cool to find recipes which utilize ingredients that we can obtain locally!

#SeanSherman #BethDooley #IndigenousCooking #IndigenousFood #LocalFood #AnimalProducts #TheSiouxChefsIndigenousKitchen #DecolonizeYourDiet #IndigenousKitchen

I know it may be a little earthy-bougie, but I'm obsessed with chef Sean Sherman's Indigenous restaurant in Minnesota, which I've yet to be lucky enough to journey to. (I have ordered splendid Manoomin wild rice from adjacent White Earth Reservation).

https://www.newyorker.com/magazine/2022/09/19/how-owamni-became-the-best-new-restaurant-in-the-united-states

#indigenous #indigenouskitchen #nativeamerican

https://www.newyorker.com/magazine/2022/09/19/how-owamni-became-the-best-new-restaurant-in-the-united-states

I know it may be a little earthy-bougie, but I'm obsessed with chef Sean Sherman's Indigenous restaurant in Minnesota―Owamni―which I've yet to be lucky enough to journey to. (I have ordered splendid Manoomin wild rice from adjacent White Earth Reservation).

"...manoomin is the 'first food for a child when they can eat solid; the last food eaten before you pass into the spirit world.'"

#indigenous #indigenouskitchen #nativeamerican #Owamni #food #dinner

https://www.newyorker.com/magazine/2022/09/19/how-owamni-became-the-best-new-restaurant-in-the-united-states

I know it may be a little earthy-bougie, but I'm obsessed with chef Sean Sherman's Indigenous restaurant in Minnesota―Owamni―which I've yet to be lucky enough to journey to. (I have ordered splendid Manoomin wild rice from adjacent White Earth Reservation).

"...manoomin is the 'first food for a child when they can eat solid; the last food eaten before you pass into the spirit world.'"

#indigenous #indigenouskitchen #nativeamerican #Owamni #food #dinner