Your Future... So Sodexo

Sodexo joins the nation in celebrating Native American Indian Heritage Month throughout the month of November. This federally designated heritage month is an opportunity to recognize the accomplishments of the indigenous peoples who were the original inhabitants, explorers and settlers of the United States and parts of Alaska. Congress chose the month of November to recognize American Indians as this concluded the traditional harvest season and is generally a time of thanksgiving and celebration for the American Indians.

Wojapi

Wojapi is a thick berry dish, sometimes the consistency of pudding.

Ingredients

4-5 cups ripe berries of your choice
1/2 cup water
Honey
Cornstarch

Directions

  1. Clean the fruit. Place in bowl and mash using potato masher or fork.
  2. Add fruit and liquid to large saucepan and bring to boil—be careful not to scorch the fruit. Lower heat to a simmer and cook for about an hour, constantly checking. Taste to see if you need to add honey for sweetness—only add a little at a time.
  3. If you want the mixture to be thicker, either continue to simmer and "reduce" the mix or add a small amount of cornstarch. (Place 1 T of cornstarch into small bowl and add cold water to that. Stir until you have a desired consistency. Then slowly add to hot pot of berries and stir.)

Provided by Tasos Kyprianos C.E.C., F.M.P.- Sodexo Executive at Chef Creighton University

Indian Tacos

A popular option at many state fairs and powwows, Indian Tacos are made with a light and fluffy fry bread. The fry bread is also delicious plain with a little butter or sweet with butter and your choice of honey, powdered sugar or cinnamon sugar.

Filling Ingredients

1lb of ground beef
1 packet of Taco seasoning
1 can of Refried beans

Fry Bread Ingredients

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup powdered milk
Lard or margarine
hot oil (for frying)

Topping Ingredients

shredded cheddar cheese
shredded lettuce
diced tomato
sliced green onions
green chiles
sliced black olives
salsa
sour cream

Directions

  1. Brown the beef in a saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
  2. For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add a little lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
  3. In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
  4. Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
  5. Spoon some meat onto hot bread and top with your choice of the following: cheese, lettuce, tomatoes, onions, green chiles, olives, salsa, and sour cream.

Provided by Tasos Kyprianos C.E.C., F.M.P.- Sodexo Executive at Chef Creighton University

Rice-Wild & Corn Griddled Cakes
Makes 24 cakes

Mouth-watering Griddle Cakes made with a medley of wild rice, roasted corn, scallions, pecans and dried cranberries.

Ingredients

3 cups wild rice pilaf
1 cup roasted corn
4 Tablespoons fresh green onions, sliced
4 Tablespoons pecan pieces, toasted
7 Tablespoons sweetened dried cranberries
1 3/4 cup buttermilk pancake mix, prepared
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/4 cup Canola Olive Oil Blend

Directions

  1. In a bowl, combine cooked rice, roasted corn, scallions, pecan pieces, dried cranberries, pancake batter, salt and pepper. Mix well.
  2. In a skillet, heat oil over medium heat.
  3. Using a scoop, place approximately 3 Tablespoons of mixture in oil and slightly flatten out to form a pancake.
  4. Cook on each side until golden brown, being careful when turning, as the corn kernels may pop in hot oil.
  5. Remove from oil and place on paper towels to drain.
Green Chile Stew
Makes 6 to 8 servings

This recipe is a version of a traditional Native green chile stew. It is delicious and hearty, perfect for a cold winter meal.

Ingredients

3 1/2 cups water, divided
1 large organic onion, diced
2 teaspoons finely chopped garlic
2 cups roasted, seeded and chopped mild New Mexico green chiles
1/2 28-ounce can plum tomatoes with basil, no salt added (chopped)
1 1/2 pounds Dutch yellow potatoes, or about 20 small potatoes, washed and diced with skins
1 cup organic frozen corn kernels
Salt, to taste
Black pepper, to taste

Directions

  1. In a cast-iron skillet over medium to high heat, heat 1/2 cup water until hot, then add onion. Sauté onion for 4 minutes until clear. Add garlic and sauté for 1 minute. Add green chiles and cook for 2 minutes. Add tomatoes and cook for another 2 minutes. Add remaining 3 cups water and potatoes and bring to a boil.
  2. Reduce heat and simmer on medium for 35 minutes or until potatoes are soft. Add corn, then salt and black pepper to taste. Serve immediately.

©Lois Ellen Frank, Red Mesa Cuisine

Pumpkin Soup
Makes 4 servings

The pumpkin originated in the ancient Americas and has been a long-time stable at mealtime.

Ingredients

1/2 small pumpkin
3 Tablespoons butter
1 teaspoon salt
3 cups hot milk
2 quarts water
1 Tablespoon brown sugar
1/4 teaspoon white pepper
Bread cubes
Hot pepper sauce, to taste

Directions

  1. Cut pumpkin into chunks and remove seeds and fiber. Pare off any bumpy outer skin. Cook in water until tender. Drain; put through sieve to puree.
  2. 2. In soup pot, combine 2 cups pumpkin puree with butter, brown sugar, and seasonings. Stir with wooden spoon over low heat for three minutes. Add milk, one cup at a time. When well blended, stir to heat through.
  3. Serve with toasted bread cubes. Season with hot pepper sauce to add zip.
Wild Apple Cornbread
Makes 1 loaf

Combining sweet and tangy apples with the comfort of cornbread makes a delicious autumn side dish.

Ingredients

2 cups yellow cornmeal
1 Tablespoon cold water
2 eggs, beaten
2 cups buttermilk
1/4 cups granulated sugar
1 cup wild apples, peeled and grated
1 teaspoon baking soda
2 Tablespoons butter, melted
1/2 teaspoon salt
Honey

Directions

  1. In the top of a double boiler, mix the cornmeal, sugar, salt, milk and butter. Set over hot water and cook for 10 minutes. Cool.
  2. Add eggs, soda (dissolved in water), and apples.
  3. Pour into greased baking dish and bake in preheated oven at 400 degrees for 30 minutes.
  4. Serve with wild honey.

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