Adapted from The Sioux Chef Indigenous Kitchen cookbook, found at https://sioux-chef.com/. Named one of the best cookbooks of the year by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle Mpls/St. Paul Magazine and others. Ingredients …
Ingredients 2 lbs moose meat Small onion Salt and pepper Your favourite vegetables (carrots; celery; peppers; mushrooms) Vegetable Preparation Instructions: Chop up your favourite vegetables, just the way you like them! Moose Preparation Instruction: Cut Moose meat into cubes. In …
Makes: One Serving Active time: 5 minutes Total time to settle: 7-8 hours Ingredients 1⁄3 cup old fashioned rolled oats 1⁄3 cup yogurt (Greek Yogurt) 1⁄3 cup almond milk 1⁄3 cup fresh or frozen fruit of your choice 1 tsp …
Ingredients: 1 onion 1 red or green pepper 1 tomato 1⁄2 carrot 1 zucchini 1⁄2 eggplant 1 bulb garlic 1 tsp pesto 1 tbsp olive oil Drizzle of Balsamic vinegar 1 tbsp Feta cheese crumbled 2 cups of lettuce chopped …
Ingredients: 1 bread slice (or bun, bagel, pita or croissant) butter, cream cheese or pesto (optional) ½ cup (125 mL) cubed cooked meat, or 2 pieces deli meat, cut into thin strips ½ cup (125 mL) cubed hard cheese ¼ …
In the summer salads make a great main dish. Serves 6-8 Health Benefits: Southwestern black bean salad is healthv and delicious! This easy to prepare salad is packed with fibre, protein, and folate. For the Salad: 1 cup cooked brown …
Serves 4 – 6 There are many “make-ahead” elements to this dish. The maple pecans can be made up to two days in advance and stored in an airtight container at room temperature. The squash can be sliced up to …
From the kitchen of Chef Janice McCue, Curve Lake First Nation. Yields over 3 Cups Cooked What a fun dish to make! Puffed Manoomin is delicious on its own (add your favourite spice), and can be used to garnish soups, salads …
Serves 4 to 6 There are many different types of pasta available that have more nutrition that traditional pasta. You can find pastas made from quinoa, corn, cauliflower, amaranth, brown rice, chickpeas and red lentil. When you use alternative pastas, …
Serves 4-6 Fennel is a beautiful late winter vegetable with a mild, refreshing taste similar to liquorice. Use the bulb for the soup. Mince the delicate fronds for garnish. The stalks are too tough to eat —but make a great addition …
The key to this recipe is “mise-en-place.” Have all of your ingredients ready-to-go before you begin cooking. Mirin is a sweet Japanese cooking wine that is available in most grocery stores. If you can’t find it, substitute 1-tablespoon rice or …
MAKES ABOUT 2 CUPS Most homemade barbecue sauces start with ketchup, which contains a lot of added sugar, then brown sugar is added on top of that. Bottled barbecue sauces often contain other sweeteners such as high-fructose corn syrup. This …