Three Sisters Recipes
Prepared according to package instructions, Three Sisters Stew Is delicious, extremely nutritious, and very easy to make. Serve this versatile vegetable stew as an entrée, or as a side dish to meat, chicken or turkey. Try also one of our kitchen-tested recipes, below. Enjoy this American tradition!
Three Sisters Soup with Corn Dumplings
1 1/2 cups dried beans, or dried bean mix
1 tablespoon olive oil
1 large onion, chopped
1 package CuisineMentor Three Sisters Stew Gourmet Spice Blend
28 oz. can diced tomatoes
2 quarts chicken stock, vegetable stock, or water
2 cups corn, fresh, frozen or canned
2 cups diced zucchini
salt, pepper
2 tablespoons lemon juice
Put beans in a large pot. Cover with water and soak overnight, then drain and set aside the soaked beans.
Heat oil in a large pot. Over medium heat sauté onions until soft, for about 5 minutes. Add CuisineMentor Three Sisters Stew Gourmet Spice Blend, tomatoes, and stock. Bring to a boil, reduce heat and simmer until beans are soft, about 2 hours. Add corn and zucchini. Cook until zucchini is soft, about 10 minutes. Adjust salt and pepper. Add lemon juice.
Corn Dumplings
1/2 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg
1/3 cup milk
1 tablespoon melted butter
1/2 cup corn, fresh, frozen or canned
In a bowl, combine flour, cornmeal, baking powder, salt and sugar. In another small bowl, mix together the egg, milk and butter. Add this liquid mixture to the flour mixture. Mix until just blended, then stir in corn. Bring soup to a simmer and drop in the dumpling batter by tablespoon (about 16 dumplings total.) Cover and cook until a wooden toothpick inserted in a dumpling comes out clean, about 15 minutes.
Serve soup in a large bowl, top each serving with 2 dumplings.
Three Sisters Enchiladas
(Warning -- these are killer enchiladas!)
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Enchilada Filling:
1 lb. winter squash
1 tablespoon olive oil
1 medium onion, chopped
14 oz. can diced tomatoes
2 cups canned black beans, drained
2 cups corn (fresh, canned or frozen)
1 cup chicken or vegetable broth
1 package CuisineMentor Native American
Three Sisters Stew Gourmet Spice Blend
1/3 cup minced fresh cilantro |
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Prepare Three Sisters Stew according to the instructions on the CuisineMentor Native American Three Sisters Stew Gourmet Spice Blend package. Set aside.
Assembly:
15 oz. can red enchilada sauce
1 dozen corn tortillas
12 oz. cheddar cheese, grated and divided in half
15 oz. can green enchilada sauce
sour cream
sliced green onions
Preheat oven to 350 degrees. Pour the red enchilada sauce in a 9x13 baking dish. Heat the tortillas for 30 seconds in the microwave, 3 at a time in between sheets of damp paper towels. Fill each tortilla with a very large spoonful of the prepared Three Sisters Stew and 1 tablespoon of the grated cheese, roll tightly and place in the baking dish. You should use up all the Three Sisters Stew and about half the cheese in filling the tortillas. When all the tortillas are filled, pour the green enchilada sauce on top. Top the enchiladas with the remaining cheese. Bake 30 minutes until the center is hot and the cheese has melted.
Serve with sour cream and sprinkle with sliced green onions.
Variations: Add cooked chicken or turkey to the enchilada filling.
INDIAN TANDOORI RECIPES
Grilled Tandoori Vegetables
1 package CuisineMentor Indian Tandoori Gourmet Spice Blend
1 cup plain yogurt
1 medium eggplant, sliced 1/2 inch thick
1/2 lb. baby new potatoes, halved
1/2 lb. zucchini, quartered lengthwise
1/2 lb. yellow squash, quartered lengthwise
1/2 lb. carrots, halved lengthwise
1/2 lb. mushrooms, halved
1 large onion, sliced 1/4 inch thick
3 tablespoons olive oil
Preheat grill, (if baking, preheat oven to 425 degrees.) In a small bowl, combine CuisineMentor Indian Tandoori Gourmet Spice Blend and yogurt; then brush mixture onto all sides of the vegetables.
Grill vegetables over moderate high heat. (If baking, place vegetables on a rack in a shallow pan in the oven.) Baste with oil and cook for 5 minutes. Then turn over vegetable pieces and baste with remaining oil. Cook for about 5 to 10 more minutes until eggplant and potatoes are soft and other vegetables are soft-crisp.
Serves 4.
Indian Curried Chicken
2 to 2 1/2 lbs. skinned chicken thighs, legs, or boned breast
1/4 cup vegetable oil
1 1/2 cups chopped onions
2 tablespoons minced garlic
1/2 package CuisineMentor Indian Tandoori Gourmet Spice Blend (about 6 teaspoons; shake packet first to evenly distribute the spices)
1/2 cup chicken stock or water, divided
1 cup diced tomatoes, fresh or canned
1/4 cup chopped fresh cilantro
1/2 cup plain yogurt
2 tablespoons lemon juice
Pat chicken pieces dry. In a large skillet, heat oil over medium high heat. Add the chicken pieces and fry 3 to 4 minutes, turning until the meat turns an opaque white. Transfer to a plate.
Add onions to oil remaining in skillet. Fry until soft and lightly browned, about 7 minutes. Reduce heat to low, add garlic, CuisineMentor Indian Tandoori Gourmet Spice Blend, and 1 tablespoon stock or water. Stirring constantly, fry for 1 minute. Add tomatoes, cilantro, and yogurt.
Increase heat to medium, add chicken with any accumulated juices, and remaining stock or water. Bring to a boil. Turn chicken to coat evenly, then reduce heat to low, cover tightly, and simmer for 20 minutes or until chicken is cooked through and tender.
Arrange on platter, sprinkle with lemon juice. Serve with rice.
Serves 4.
Variations:
To increase hotness, add more spice blend.
Use 1 cup coconut milk instead of stock (or water) and yogurt.
MOROCCAN SPICE RECIPE
Moroccan Vegetable Tangine
2 tablespoons olive oil
2 onions, sliced
1 red bell pepper, seeded and cut into 3/4 inch strips
1 tablespoon minced garlic
1/2 package CuisineMentor Moroccan Chicken Gourmet Spice Blend
4 medium carrots, cut into 1 inch chunks
1 lb. butternut squash, cut into 1 inch cubes
2 cups chopped tomatoes, or 15 oz. can
1 cup vegetable stock
2 medium zucchini, cut into 1 inch chunks
1 to 2 cups cooked garbanzo beans
1/2 cup raisins, or chopped dates, or chopped dried apricots
1/2 cup coarsely chopped almonds, toasted
In a large saucepan, heat oil over medium heat. Sauté onions, stirring often, until soft (about 10 minutes.) Add red bell pepper, garlic, and CuisineMentor Moroccan Chicken Gourmet Spice Blend. Stir for 1 minute. Add carrots, butternut squash, tomatoes, and stock. Bring to simmer, reduce heat to low, then cover and simmer 30 minutes or until vegetables are just tender. Stir in zucchini, garbanzo beans, and raisins. Cover and cook until zucchini is soft, about 10 minutes.
Serve over couscous or rice. Sprinkle with almonds.
Serves 4.
MEDITERRANEAN GRILL RECIPE
Mediterranean Grilled Lamb and Vegetables
2 lbs. lamb chops or rack of lamb, cut 1 inch thick
1 package CuisineMentor Mediterranean Grill Gourmet Spice Blend, divided (shake packet first to evenly distribute the spices)
2 tablespoons plus 1/3 cup olive oil, divided
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
2 large red bell peppers
16 asparagus stalks, woody ends cut off
1 large onion, peeled and sliced 1/4 inch thick
2 portabello mushrooms, sliced 1/2 inch thick
Preheat grill to medium hot.
Coat lamb with 2 tablespoons olive oil and season both sides of lamb chops with 2 tablespoons CuisineMentor Mediterranean Grill Gourmet Spice Blend. Set aside.
Prepare marinade:
In a bowl, whisk together 1/3 cup olive oil, garlic, and balsamic vinegar.
Brush vegetables with marinade and grill until soft-crisp. Arrange on large plate and drizzle with any leftover marinade.
Grill lamb 2 minutes on each side for medium rare. Serve with the grilled vegetables.
Serves 4.
African Piri-Piri Hints
Control the hotness of Piri-Piri by increasing or decreasing the number of jalapeno peppers. Or for increased hotness use Serrano or habanero peppers instead of jalapenos.
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