Summer Sisters Stew Food

THREE SISTERS STEW

Steps:

• Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
• Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
• Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

THREE SISTERS STEW

Steps:

• Drain and rinse the beans and corn
• Dice the onion and add it to a large soup pot or dutch oven
• Simmer onion over med-low heat until softened
• Add minced garlic and stir until fragrant - about 30 sec
• Add diced chile and stir to combine
• Add diced potatoes and stir to combine - add water or broth if needed
• Peel squash and dice into the same sized cubes you used for the potatoes
• Stir squash into the stew and add the broth
• Add the drained corn and beans and stir
• Add the tomatoes and stir
• Add 2 cups of water and mix well
• Bring to a low boil, then cover and reduce heat to simmer
• Simmer for 30-45 min or until vegetables are tender
• Season with salt and pepper to taste
• Add a small handful of parsley or cilantro for garnish

"THREE SISTERS" STEW

Steps:

• Preheat the oven to 375 degrees F.
• Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
• When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.
• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
• If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.

THREE SISTERS STEW

Steps:

• Sweat onion until translucent in a large pot.
• Add garlic and chili.
• Add canned tomatoes.
• Meanwhile, split squash in half and deseed. Optional: peel it. (I peeled the acorn squash but I usually don't peel butternut.)Cut into 2-3 cm pieces.
• Add squash to pot.
• Simmer until squash is soft (around 15 min for acorn squash).
• Add beans and simmer another 5 minutes.
• While cooking the squash, prepare the corn.If using fresh corn: use a knife to remove the kernels. If using canned: strain. If using frozen: thaw.Toast the corn kernels in a hot, dry pan. Don't crowd the pan and don't stir too often. They should get a lot of color.
• Add corn kernels to stew and serve.

SUMMER STEW

Steps:

• Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
• Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
• Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
• Add the tomatoes and bring the mixture to a boil.
• Add the water, stir it into the mixture.
• Cover, simmer over low heat, stirring often, for about 20 minutes.
• Add the chickpeas and the green beans.
• Simmer for 10-20 minutes more until everything is tender and the stew is thick.
• Taste and adjust for seasoning.
• Serve hot, sprinkled with the cilantro.

THREE SISTERS STEW

Steps:

• Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don't burn the garlic!).
• Stir in all the remaining ingredients. Bring to a boil.
• Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.

THREE SISTERS HARVEST STEW

Steps:

• In a large stew pot, heat the olive oil.
• Add the onion and stir to coat with oil.
• Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
• Simmer until squash is tender, then add chopped parsley and stir.
• Serve hot.
• I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

SUMMER SISTERS STEW

Steps:

• Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
• Add 2-4 cups of water and allow to come to a boil.
• Add the potatoes and the other half of the spices, simmer for 5 minutes.
• Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
• Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.

SPICY CHICKEN STEW RECIPE

Steps:

• Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
• Place lid on slow cooker and cook on high for 4 hours.
• Transfer chicken to a plate and shred with 2 forks into bite-sized chunks. Return to slow cooker.
• Mix in tortilla strips into stew and serve warm.

THREE SISTER'S STEW

Steps:

• Preheat oven to 350 degrees. Medium dice half of the squash and puree the other half. In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees. Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top. Return to oven to melt the cheese. Serve hot from the oven.;

THREE SISTERS SOUP RECIPE

Steps:

• Press the 'Saute' button on your Instant Pot. Add oil, pepper, garlic. Saute for 5 minutes, stirring frequently.
• Stir in tomato, squash, and corn. Saute for 1 minute longer.
• Press 'Cancel'. Stir in spices, broth/water, and pinto beans.
• Cook on manual high pressure for 35 minutes.
• Let the pressure release naturally for 10 minutes before opening the vent.
• Stir in maple syrup/honey and apple cider vinegar. Salt to taste.
• Optionally, garnish with pumpkin seeds before serving.
• Enjoy!
• In a large pot over medium heat add oil, pepper and garlic. Sauté for 5 minutes.
• Add tomato, squash, corn, sage, ancho chile powder, coriander, optional red chili flakes, beans, and broth/water.
• Turn heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer for 50 minutes, or until beans are tender, adding more water/broth as needed to maintain soup consistency.
• Turn off heat, then stir in maple syrup/honey and vinegar. Salt to taste. Top with pumpkin seeds, if using, before serving.

THREE SISTERS STEW

Steps:

• 1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes. 2. Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil. 3. Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender. 4. Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.