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 …
Serves 10-12 Roasting the vegetables in the oven first gives the soup a richer flavor. This recipe makes a lot and can easily be halved. To make a vegetarian version substitute vegetable stock for the chicken stock. Silken tofu can …
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 …
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 12 Individual Quiches These petite crustless quiches are SO good, loaded with bacon or ham, broccoli, bell peppers and cheese. A perfect make-ahead breakfast! Ingredients 1 cup cooked and crumbled low sodium bacon or diced ham, optional 9 large …
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 …
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. You can use any flavor of broth for this recipe. I used leftover vegetable water, water broth from the cedar-braised beans and mushroom broth. Remember to save your scraps …
From the kitchen of Chef Janice McCue, Curve Lake First Nation. Yields over 3 Cups Cooked Manoomin can be added to soups, salads and sides. Cooked Manoomin can be stored in the refrigerator for weeks or freeze for up to …
From the kitchen of Chef Janice McCue, Curve Lake First Nation Serves 4 to 6 Health Benefits: A truly healthy natural food, uncooked Manoomin contains more than 12 percent protein — richer in protein than white rice and most other …
A light, gluten-free cheesecake —perfect for Spring. Make in convenient individual jars or in an 8” square pan. Or double the recipe to make a traditional cheesecake using an 8” spring-form pan or a 9”x13” pan. Makes 4 – 250 …