STONED SOUP

January 23, 2022

Bison Fry Bread Tacos

HISTORY AND CONTROVERSY OVER FRY BREAD The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New …

Indigenous, Recipes, USA

by Alex Gorgos

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January 22, 2022

Cherokee Pepper Pot

Indigenous, Recipes, USA

by Alex Gorgos

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January 20, 2022

3 Sisters Stew

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3 Sisters Stew

In most Indigenous tribes, 3 sisters represent squash, maize, and beans; the holy trinity and daughters of Mother Earth. They are considered the main agricultural crop of Native history, renowned for their sustainability and nutritional value. The 3 crops were traditionally planted together, known as companion planting. Beans were planted at the base of corn stalks, allowing bean vines to climb up and seek sunlight. The beans, in return, bring nitrogen back into the soil, fertilizing the corn and squash. The leaves of the squash act as protection from predators for the bean plants.

There isn’t an official 3 sisters stew recipe other than the 3 main crops. Recipes have been passed down through generations in Indigenous tribes in numerous variations. This particular recipe is vegan, highly nutrient dense, and gluten-free.

Prep Time15

Cook Time35

Course: Main Course

Cuisine: Indigenous

Keyword: Indigenous, main course, soup, USA, vegan, vegetables

Author: Alex Gorgos

Ingredients

1 tbsp olive oil
1 medium onion diced
5 garlic cloves minced
1 1/2 cups water
1 small butternut squash peeled, seeded, and cubed
1 small red bell pepper seeded and chopped
1 small green bell pepper seeded and chopped
3 roma tomatoes diced
3 cups canned kidney beans drained
2 cups corn
1 hot chili pepper minced
1 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
1/4 cup cilantro chopped
salt and pepper to taste

Instructions

Heat up oil in a large pot over medium high heat. Sauté the onions and garlic for 5 minutes.
Add the rest of the ingredients except the cilantro, salt, and pepper. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
Stir in the cilantro. Season with salt and pepper.

Indigenous, Recipes, USA

by Alex Gorgos

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January 20, 2022

Navajo Blood Sausage

Indigenous, Recipes, USA

by Alex Gorgos

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January 19, 2022

Cranberry Bison Chuck Roast

A little about bison… Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc. Bison is lower in fat and calories as opposed to other red meat. Bison is the …

Indigenous, Recipes, USA

by Alex Gorgos

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January 18, 2022

Cachitos

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Cachitos

Cachitos are little Venezuelan ham croissants that are eaten for breakfast. These particular croissants are closer to a dinner roll in texture, but nothing short of deliciousness.

Prep Time3 30

Cook Time20

Course: Breakfast, Snack

Cuisine: Venezuelan

Keyword: baked goods, bread, breakfast, Latin American, Pork, snack, Venezuelan

Author: Alex Gorgos

Equipment

standing mixer dough hook
rolling pin

Ingredients

4 tbsp butter
4 tbsp lard
1 cup whole milk
1 tsp salt
1/2 cup sugar
1 tbsp instant yeast
2 large eggs
4 cups flour
1 lb deli ham cut into strips
1 egg white mixed with 1 tsp sugar

Instructions

Bring the milk just to a boil. Pour over the butter and lard in the standing mixer bowl and allow to melt.
Add 1 cup of flour, salt, sugar, and eggs. Mix with the dough hook attachment on low speed.
Add the yeast and the rest of the flour. Beat on medium speed.
Knead dough for 5 minutes.
Cover the bowl with plastic wrap and allow to rise for 2 hours in a warm place.
Punch down the dough.
Lightly flour a clean surface. Cut the dough into 4 equal pieces.
Roll out into an 8” cylindrical disc.
Cut into 4 triangular pieces.
Lay ham across the outer edge of the dough.
Roll the dough towards the triangular point.
You should yield 16 croissants.
Place the croissants on 2 baking sheets. Brush with melted butter. Cover and allow to rise for another hour.
Preheat the oven to 375. Brush with the egg white/sugar mixture. Bake for 15-20 minutes.

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 16, 2022

Papitas de Leche

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 15, 2022

Pabellon Criollo

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 14, 2022

Romazava

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Romazava

This is the first recipe from the East African island of Madagascar! Romazava happens to be the island nation’s national dish. This one pot meal consists of a variety of meats stewed with a bunch of greens. Traditionally, romazava is made with zebu. You are obviously going to have a hard time acquiring zebu meat, so a combination of beef, pork, and chicken is substituted. The greens used are mustard and 2 other greens that aren’t accessible, ananamy and paracress greens. Spinach and arugula are suitable replacements.

Prep Time15

Cook Time1

Course: Main Course

Cuisine: Malagasy

Keyword: Beef, Chicken, East African, main course, Malagasy, Pork

Author: Alex Gorgos

Ingredients

1 lb chuck roast cut into small cubes
1 lb pork sirloin cut into small cubes
1 lb chicken breast cut into small cubes
2 roma tomatoes diced
2 tbsp olive oil
2 cups beef stock
1 small onion diced
6 garlic cloves minced
2” ginger peeled and minced
3 serrano peppers seeded and chopped
1 bunch mustard greens chopped
1 bunch spinach
1 bunch arugula
salt and pepper to taste

Instructions

Heat up olive oil in a large pot over medium high heat. Add in the beef and brown for 8 minutes.
Stir in the tomatoes.
Add in the onions, garlic, ginger, and serrano peppers.
Pour in the stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
Add in the pork and chicken. Bring to a boil. Simmer for 15 minutes.
Place the mustard greens on top of the stew; followed by the spinach, then arugula. Cover. Simmer on medium low heat for 10 minutes without stirring.
The greens will wilt and reduce by half. Season with salt and pepper.
Stir the greens into the stew.