Cherokee Traditional Recipes from Greasy - Sauerkraut
Thanksgiving 2017 Livestream Cornbread and Succotash (first livestream ever)
Sorry about the quality, I've literally never done this before.
In this video I have two recipes... One for cornbread, the recipe for which can be found on my blog here:
The other is succotash, which is from from my second self-published ebook, 12 Days of Christmas Holiday Recipe Special: 12 Recipes for the Fall and Winter Holidays. Below is the excerpt for succotash from my book (note: I halved the recipe for the video because we aren't having many guests this year, and the food I make still has to be eaten...).
“Succotash” is derived from a native American term for “boiled corn,” and is traditionally made with a combination of corn and lima beans, plus an assortment of other vegetables. The best thing about this dish? It can be made fast and on the cheap with heaps of frozen and canned vegetables. And look, it’s vegan to boot!
Ingredients:
2 tbsp. olive oil
2 large white or yellow onions, diced
2 tsp. minced garlic (4 cloves)
1 15-oz. bag frozen lima beans
1 32-oz. bag frozen corn kernels
2 15-oz. cans diced tomatoes (fire roasted recommended)
2 tbsp. apple cider vinegar
Salt
Pepper
2 bay leaves
Directions:
1. Preheat oven to 375°. Add oil to large sauté pan over medium-low heat (3.5/10) and add onion. Add salt to help extract moisture from onions, toss to coat, and cover with lid. Cook 7-8 minutes, stirring occasionally to prevent browning.
2. In large pot, combine all other ingredients except garlic. When onion has softened, add garlic and cook another 2-3 minutes, stirring often to prevent garlic from burning.
3. Add onion and garlic to pot, stir to combine, and place covered pot in oven. Bake at 375° about 40 minutes, stirring about every 10 minutes.
4. When succotash has finished baking, remove bay leaves and serve.
For more information on these recipes and others, check out my blog at the link below!
The Deglutenizer Blog:
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Seared Rainbow Trout with Sweet Corn Succotash
Create a beautiful meal of fresh Ontario rainbow trout sourced from an Indigenous supplier, paired with a delicious medley of traditional corn and fresh herbs with wild ramps, instructed by culinary expert, Chef Joseph Shawana.
Succotash
Cherokee Style Succotash
Youtube:
Ingredients
2 or 3 tbsp of olive oil
1 540ml can of Lima, kidney or black beans, drained and rinsed
2 340ml cans of corn, drained
1 cup of diced bell peppers
1 onion, diced
3 garlic cloves, diced
1 fresh tomato, finely diced
2 tsp thyme
2 stalks of green onions,
1/2 tsp of black pepper and
1 tsp of chili powder
Salt, to taste
Directions
Heat the oil in a skillet on a Medium heat
Add the garlic and the onion.
When the onion is slightly coloured, add the peppers and the tomato, corn and the beans.
Add the Thyme and green onions,
mix and stir fry on a lower heat until all is nicely cooked and combined. Serve warm, at room temperature, or cold.
CHEROKEE EATS: Roasted corn and squash chowder
TAHLEQUAH – Cherokee Nation citizen and chef Nico Albert studies indigenous foods to create modern recipes from traditional ingredients. She strives to create recipes in a healthy way, such as roasted corn and squash chowder.
Ingredients
Albert sources local foods that are traditional to Cherokees such as sweet corn and Cherokee tan pumpkins from the CN seed bank. Other ingredients are new potatoes, onions and garlic.
Albert said Cherokees can source the ingredients from their gardens using heirloom plants, the grocery story or a farmers market.
“Our ancestors ate in a really healthy way. They grew all of their own crops and they were nutrient-dense types of corn and beans and squash,” said Albert. “So I try and find ways to incorporate those ingredients back into our diet, like reinvent recipes that taste like that comforting chowder or taste creamy and taste satisfying but reincorporate those traditional ingredients to restore our health and well-being.”
Cherokee Bean Bread | Native America | PBS Food
Recipe:
Learn how to make this staple dish, which is part of nearly every meal in a Cherokee home. Chef Nico Albert (Cherokee Nation) is a self-taught chef, caterer and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
This video appears as part of Native America, a four-part series that explores the world created by America’s First Peoples. Reach back 15,000 years to reveal massive cities aligned to the stars, unique systems of science and spirituality, and 100 million people connected by social networks spanning two continents. Premiered October 23, 2018.
Visit the Native America site for more: