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             Three Sisters Stew Spice Blend

         According to traditional Native American wisdom,
               corn, beans and squash
            were called "The Three Sisters."

         They were planted together and served together.

CuisineMentor's Three Sisters Stew Spice Blend perfectly complements these American vegetables with a touch of chipotle. This savory blend contains four different peppers, cumin, Mexican oregano, garlic and kosher salt. It is a savory blend. 
CuisineMentor  Spice Blends are ALL NATURAL. There are no artificial colorings, additives, preservatives, or MSG. 

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. A hollowed out squash or pumpkin makes an especially attractive serving piece for the Three Sisters Stew. Try also one of our kitchen-tested recipes. Enjoy this American tradition!

           Three Sisters Soup with Corn Dumplings

1 1/2 cups dried beans, or dried bean mix
2 tablespoon olive oil
1 large onion, chopped
1  package CuisineMentor Three Sisters Stew 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
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 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!)


Prepare Three Sisters Stew according to the instructions on the
CuisineMentor Native American Three Sisters Stew Spice Blend 

package. Set aside.



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.


A great recipe for leftover holiday turkey. This soup will become a holiday tradition. Absolutely delicious!!!!!
     Turkey Tortilla Soup 

2 Tablespoons olive oil
2 cups chopped onion
2 teaspoons chili powder (optional)
1 package CuisineMentor Three Sisters Stew Spice Blend
2 cans (4 ounces each) diced green chilies, drained
28 oz. can crushed tomatoes in thick puree
2 quarts turkey or chicken stock
4 cups cubed cooked turkey
4 cups corn, fresh, frozen or canned
½ cup chopped cilantro
salt, pepper
Toppings; Grated cheese – pepper jack, Monterey jack, or cheddar, Broken tortilla chips,, Salsa or hot sauce

Heat oil in a large pot. Over medium heat sauté onions until soft, for about 5 minutes. Add chili powder,
CuisineMentor Three Sisters Stew Spice Blend, chilies and mix well. Add tomatoes, and stock. Bring to a boil, reduce heat and simmer uncovered, about 10 minutes. Add turkey, corn and cilantro. Simmer until heated through and flavors blend, about 15 minutes. Adjust salt and pepper.
Ladle into bowls and pass the toppings
Variations: Add cooked chicken instead of turkey.

Notes: This recipe can be easily made in half. Shake spice blend to distribute spices and use half the package.
Use only crushed tomatoes in this recipe, do not substitute diced tomatoes.