Tag Archive for: Recipe

Apache Frybread

 

Apache Frybread

Katie Rautenberg - Native American mission team
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Course side
Cuisine Apache
Servings 6

Ingredients
  

  • oil, shortening, or lard
  • 4 cups flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • warm water

Instructions
 

  • In a large mixing bowl, combine the flour, baking powder and salt. Slowly add water, little by little, as you knead the dry ingredients into a dough ball.
    When dough is smooth and elastic, separate the dough into about 6 balls (depending on the size frybreads you want).
    Put the balls into baking pan to rest and soften. Cover the dough ball pan with a clean dish towel to keep the dough moist.
  • Pour/place the oil, shortening or lard into a heavy pan--cast iron if available. Heat the one inch of oil on the stovetop until very hot and fumes are visible. You can test the oil by placing a bit of dough in the oil. If it browns (but doesn't burn) quickly, then it's ready.
    When the oil is hot, roll a dough ball out with a rolling pin into a flat circle as thick as the dough for a pie crust. Gently place the round, flat dough into the hot oil.
    Using a 2-pronged fork, lift the bread after 20 seconds to see if it's brown and ready to flip.
    When ready, carefully flip with the 2-pronged fork. Remove from oil and place on a plate covered with a paper towel.
    Place a new paper towel on top of the finished fry bread to prepare for the second piece.
    Alternate the frybread/paper towel layers until the last frybread is on top of your stack.
  • Serve frybread immediately with cooked pinto beans for a meal or honey or powdered sugar as a dessert.

Notes

I have never seen an Apache make fry bread using a recipe. As I've seen, it is always done by feel and sight. After 14 years in the White Mountains, a dear friend was finally able to give me the ingredients using cups, teaspoons, and tablespoons. Thank you, Joni! I added the other steps for nonnatives. Natives don't use a rolling pin.
Keyword apache, Frybread

 

Nepalese Marsala Tea

 

Nepalese Marsala Tea

Cathy Duncan - Missionary Wife
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Course Drinks
Cuisine Nepalese
Servings 6

Ingredients
  

  • 3 cups water
  • 3 cups milk
  • 2 tbsp black tea
  • 6 tbsp sugar
  • 3 whole cloves
  • 2-3 cardamom pods cracked open (or 1/2 tsp ground cardamom)
  • 1 cinnamon stick
  • 1 tsp ginger

Instructions
 

  • Boil water and milk together.
  • Add the black tea, sugar, cloves, cardamom, and cinnamon stick and simmer for 10 mintues to blend flavors.
  • Strain and serve hot.

 

Thai Pork Massaman Curry

 

Thai Pork Massaman Curry

Peter Janke - East Asia mission team
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Course Main Course
Cuisine Thai

Ingredients
  

  • 1 ½ LB of Pork (or Chicken or Beef)
  • 5-6 tbsp Massaman curry paste 5-6
  • 3 tbsp Thai spices
  • 3 tbsp cardamom
  • 2 bay leaves remove before serving
  • 3-4 tbsp star anise
  • 6-7 cinnamon sticks
  • 5 cup coconut milk
  • 5 potatoes
  • 3 onions
  • 1 cup peanuts
  • 8 tsp fish sauce
  • 5 + 1/2 tsp coconut sugar
  • 4 tsp tamarind juice

Instructions
 

  • Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
  • Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
  • Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
  • Add palm sugar, fish sauce, and Tamarind juice to taste.
  • Stew the curry for about 40 minutes or until the potatoes are soft.
  • Serve with white rice.

Video

 

Bizcochitos

 

Bizcochitos

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Dessert
Cuisine Southwest
Servings 10 dozen

Ingredients
  

  • 2 cups shortening
  • 1 1/4 cups sugar
  • 3 egg yolks or two whole eggs
  • 2 tbsp vanilla
  • 2 tsp anise seed
  • 6 cups sifted flour
  • 3 tsp baking powder
  • 1/4 cup water
  • 1 tsp salt
  • 7 tbsp brandy

Instructions
 

  • Cream sugar and shortening until light and fluffy.
  • Add anise seed and eggs, beating for a few seconds.
  • Sift flour, baking powder and salt together. Add to first mixture.
  • Add water, vanilla, and brandy. Mix well.
  • Roll out and cut with cookie cutter. Sprinkle with a mixture of sugar and cinnamon. Bake at 400 degrees for 12 minutes or until golden brown.
  • Sprinkle with a mixture of sugar and cinnamon.
  • Bake at 400 degrees for 12 minutes or until golden brown.

 

West Coast Salmon

 

West Coast Salmon

Alicia Cortright – Saviour of the Nations, Vancouver, B.C.
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Course Main Course
Cuisine Canadian
Servings 4

Ingredients
  

  • 1 lb salmon fillet
  • 1/4 cup maple syrup
  • 1/4 cup soy sauce
  • 1/4 tsp black pepper
  • toasted sesame seeds (for garnish) optional

Instructions
 

  • Preheat oven to 400 F.
  • Prepare glaze by stirring together maple syrup, soy sauce, garlic, and pepper in a small bowl.
  • Cover a baking sheet with aluminum foil.
  • Place the salmon skin-side down on the baking sheet. Glaze the salmon with the mixture you prepared. Cook in a 400 F oven for 10 minutes. Glaze once more. Depending on the thickness of your fillet, bake about 8-10 minutes more or until fish is cooked to your liking. To serve, you may choose to garnish with toasted sesame seeds.

Notes

Salmon is a West Coast favorite and this is an easy way to prepare a fillet packed with flavor. The glaze brings together a Canadian favourite, maple syrup, with the Asian cooking staple, soy sauce, for a lovely combination.

 

Steak Rub

 

Steak Rub

Mary Heckendorf - Light of the Valleys, Reno, Nev.
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Cuisine American
Servings 1 cup

Ingredients
  

  • 1 tbsp garlic powder
  • 3 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp Aleppo chili flakes
  • 1 tbsp cumin powder
  • 1 tbsp ground oregano
  • 1 tbsp espresso coffee
  • 2 tbsp brown sugar
  • 1 tbsp Kosher salt
  • 1/2 tsp ground black pepper

Instructions
 

  • Mix above ingredients and store in an airtight container. Mix with oil and vinegar or lemon juice to turn into a marinade.

Notes

This rub is the perfect dry rub for steak. It is amazing on a tri-tip steak or roast. The tri-tip is a cut of meat more prevalent in the western states. This lean, triangle-shaped cut is perfect for grilling and works perfectly with this spice blend.

 

Knoephla Soup

 

Knoephla Soup

Heather Walther – Grace, Minot, N.D.
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Course Soup
Cuisine German
Servings 10

Ingredients
  

Soup

  • 1/2 cup butter cubed
  • 3 medium potatoes peeled and cubed
  • 1 small onion grated
  • 3 cups milk
  • 6 cups water
  • 6 tsp chicken or 3 vegetable bouillon cubes

Knoephla

  • 1-1 1/2 cups all-purpose flour
  • 1 egg beaten
  • 5-6 tbsp milk
  • 1/2 tsp teaspoon salt

Instructions
 

  • In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven or large pot, bring water and bouillon to a boil.
  • Meanwhile, combine four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.

Notes

Rich and filling soup. Easily varied depending on preferences.

 

Mexican Posole

 

Mexican Posole

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Main Course
Cuisine Mexican
Servings 10

Ingredients
  

  • 1 package dried or frozen posole (hominy)
  • water to cover
  • 2 medium onions
  • 4 whole garlic cloves crushed
  • 2 lbs lean pork cubes
  • red chile powdered or frozen to taste

Instructions
 

  • Cover posole with water; bring to boil.
  • Pour water off; continue process until water is clear.
  • Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
  • Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.

Notes

Posole is the traditional Christmas Eve meal, eaten after viewing or participating in the neighborhood "Posadas" - a reenactment of Mary and Joseph going from door to door, looking for a place to stay.

 

Green Chile Stew

 

Green Chile Stew

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Soup
Cuisine American, Southwest
Servings 2 quarts

Ingredients
  

  • 1 1/2 lbs lean pork, round steak, or mixture of both cut into 1/2 inch cubes
  • oil frying
  • 1 medium onion chopped
  • 4 cups water
  • 4 medium potatoes cubed
  • 1 lb green chiles chopped
  • 2 medium tomatoes cubed
  • 3 large garlic cloves minced
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well browned.
  • Add chopped onion; brown 5 more minutes.
  • Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done.
  • Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently.

Notes

Great for dinner - best part of it is the green chiles!

 

Green Chile Salsa

 

Green Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
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Course Appetizer, Snack
Cuisine Southwest
Servings 6

Ingredients
  

  • 4 tomatoes chopped fine
  • 2 bunches green onions chopped fine
  • 3/4 cup green chiles chopped
  • 1 sprig fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp vegetable oil

Instructions
 

  • Combine all ingredients and refrigerate several hours for flavors to blend well.

Notes

Serve with tortilla chips or on top of tacos.