By Lois Ellen Frank
ISBN-10: 1580083986
ISBN-13: 9781580083980
During this gloriously photographed booklet, popular photographer and local American–food professional Lois Ellen Frank, herself half Kiowa, offers greater than eighty recipes which are wealthy in typical flavors and completely in track with today's fit consuming conduct. Frank spent 4 years vacationing reservations within the Southwest, documenting common options and recipes. With assistance from culinary consultant and Navajo kingdom tribesman Walter Whitewater, a chef in Santa Fe, Frank has tailored the normal recipes to fashionable palates and kitchens. inside of you'll locate such dishes as crammed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower muffins, and Prickly Pear Ice. With its wealth of data, this ebook makes it effortless to arrange and have fun genuine local American cooking.* contains assets for particular constituents and substitutions.
* Chapters are geared up by means of the staples of local American food: corn, vine-growing greens, wild end result and vegetables, legumes, video game birds, meats, fish, and breads.
Awards2003 James Beard Award WinnerReviews“A attractive new cookbook." —Accent West“[A] extraordinary creation to America's oldest cuisine.”—Phoenix journal “One of the main gorgeous books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age store
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Additional resources for Foods of the Southwest Indian Nations
Sample text
Spread on a baking sheet and bake until nuts just begin to brown, about 20 minutes. and paprika with an additional 5. Serve while still warm or at room temperature. ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary, ¼ teaspoon lemon pepper, and J teaspoon ground sage. C o r e RSe ec ai sp oe ns 33 34 MARIEL’S KITCHEN Sweet Roasted Nuts MAKES 1 CUP These sweet nuts make a great snack. 1 cup whole raw nuts 2 teaspoons coconut oil ¾ teaspoon ground cinnamon Or coarsely chop and sprinkle on yogurt, cereal, or ice cream.
You don’t need to invest in an entire new pantry to start cooking the meals in this book. A few strategic purchases will get you going. Watch what happens. Slowly your pantry will get a makeover and things that once seemed a little odd will become part of everyday routine. Some of these ingredients you may not have used before; others are fairly standard but are better found outside the regular supermarket aisle, where they can be overpriced, overprocessed, or nutritionally lacking. Often these items found their way into 15 my pantry initially for health reasons and then got invited back because they work brilliantly and taste great.
Place cinnamon, clove, ginger, and Xylosweet in a medium bowl and stir to combine. Add nuts and toss to coat evenly. 4. Spread on a baking sheet and bake until nuts just begin to brown, about 20 minutes. 5. Serve while still warm or at room temperature. Core Recipes 35 Basic Blisscuits M A K E S 6 0 B L I S S C U I T S ; O R 3 2 OU NC E S O F D OUG H , 4 PAC K E D C U P S This makes enough dough 2 cups almond meal for about 60 1 cup plus 2 tablespoons whey protein isolate powder Blisscuits—make the whole recipe and freeze the leftovers.
Foods of the Southwest Indian Nations by Lois Ellen Frank
by Kenneth
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