Speaking of Veggies, Part II

[Guest guest]

Recipes:

 

NUT BUTTER

 

Nut butter is frequently used to flavor foods. To make it, grind sunflower

seeds in small grinder or using a pestal and mortor.

 

PLAINS CORNBREAD

 

1 pint cornmeal

cold water

salt (optional)

 

1. Pour the cornmeal into a large bowl. Add a little salt if you like.

2. Slowly add cold water to the cornmeal and stir.

3. Work the cornmeal with your hands to make a stiff dough.

4. Roll and pat the dough into long thin " pones " (small ovals).

5. Bake slowly in a hot cast-iron skillet or wrapped in foil over hot

coals. You can also bake the bread in an oven at 325 F (163 C). The bread

is done when the outside turns light brown.

 

KNEELDOWN BREAD

 

Corn on the cob

Corn husks

 

Slice corn from the cob. Mash corn into a mush and add a bit of salt if

desired. Form the corn mush into cakes about 3 inches (7.5 cm) long, 2

inches (5 cm) wide and 1 inch (2.5 cm) thick. Steep the corn husks in hot

water until they are flexible. Wrap the corn cakes in the corn husks and

bake at low heat. This bread is traditionally made in a fire pit.

 

CORN CHOWDER

 

3 cups dried corn kernels*

6 cups water

1 large or 2 small potatoes, diced

1 chopped onion

1 chopped green (bell) pepper

2 tablespoons nut butter

½ pound sliced fresh mushrooms

1 tablespoon fresh dillweed

Garnish with seasonal herbs

 

1. Soak the corn in water overnight in a large, covered kettle.

2. Bring the corn to a boil and then simmer for 15 minutes

3. Add all the remaining ingredients, except the mushrooms and dillweed.

Simmer 30 minutes.

4. Add the mushrooms and dillweed and simmer for another 5 minutes.

5. Garnish and serve hot.

 

* You can substitute 3 - 10 oz. (283 gm) boxes of frozen corn kernels, add

enough water to cover. Omit step 1. You can use canned corn but it

somewhat changes the flavor.

 

JOHNNYCAKES

 

1 cup stoneground white cornmeal (any cornmeal will do)

2 cups boiling water

Pinch of salt

2 tablespoons maple syrup

3/4 cup water or soy milk

1/4 cup corn oil for frying

 

1. Mix the cornmeal and salt together, stir well.

2. Scald the dry minsture with boiling water. Gradually add the water to

the cornmeal as you stir rapidly. Add ½ cup of water at a time and work out

the lumps. Stir well to create a smooth batter.

3. Stir in maple syrup. Add more maple syrup if you like sweeter

Johnnycakes.

4. Cool the cornmeal a little and, if necessary, thin batter with a little

water or soy milk until it is of medium consistency, not runny. Firm batter

creates thicker Johnnycakes. Thinner batte forms pancake-like cakes.

5. Drop the batter by heaping tablespoonful onto a medium hot, well-oiled

griddle. The cakes will spread out as they heat up.

6. Flip the Johnnycakes after 6 minutes and cook on other side 5 minutes.

 

Small Johnnycakes are eaten like crackers and with soups or stews. Larger

Johnnycakes are eaten like pancakes with butter and maple syrup.

 

BEAN BREAD (eaten traditionally by the Cherokee)

 

1 cup pinto or chili beans

1 cup cornmeal

1 teaspoon salt

water

Seasonings of your choice

3 tablespoons corn oil

 

1. Soak beans over night.

2. Cover beans with more water. Cook the beans with salt and seasonings

for about 2 hours or until tender. Add extra water to create a broth as the

beans cook.

3. Drain off the bean broth into a measuring cup and add enough water to

make a total of 3 cups broth/water. Bring this water to a boil in a

saucepan.

4. Stir 1 cup of cornmeal into the broth/water.

5. Cook the cornmeal for about 15 minutes. Stir constantly. Let the water

boil away until the cornmeal is thick.

6. Let ehe cornmeal and beans cool thoroughly.

7. Preheat the oven to 350 F (177 C).

8. Mash the beans.

9. Mix the cornmeal well with the mashed beans and shape with your hands

into pones (small ovals about 4 to 5 inches [10 - 13 cm] long).

10. Bake on an oiled baking sheet for about 30 minutes or until golden

brown.

 

YELLOW SQUASH SOUP

 

2 pounds or 2 medium winter squash or acorn squash

2 scallions or wild leeks, sliced (including tops)

1 tablespoon honey (you can sub maple syrup)

1 tablespoon sunflower seed oil

1 quart water

1 tablespoon fresh, chopped dillweed

Garnish with toasted sunflower or squash seeds

 

1. Pour water into large covered pot. Simmer the squash, scallions or

leeks, honey/maple syrup and oil for about 30 minutes until the squash is

tender. Allow to cool a bit.

2. Mash the squash to a puree and add the dillweed.

3. Heat ans immer for 5 more minutes. Add more water if you want a thinner

soup.

4. Garnish with toasted seeds. Serve hot or cold.