"THREE SISTERS" STEW
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
Provided by Veg Kitchen
Categories Main Course Squash and bean stew / Thanksgiving
Time 1h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 338 kcal, Carbohydrate 60 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Sodium 300 mg, Fiber 13 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
THREE SISTER'S STEW
Provided by Food Network
Number Of Ingredients 10
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.;
SUMMER SISTERS STEW
A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn.
Provided by BrotherAdso
Categories Stew
Time 45m
Yield 4 large bowls, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 316.2, Fat 5.3, SaturatedFat 0.8, Sodium 452.7, Carbohydrate 60.2, Fiber 12, Sugar 9.3, Protein 12.8
THREE SISTERS STEW
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams
THREE SISTERS STEW
Make and share this Three Sisters Stew recipe from Food.com.
Provided by dicentra
Categories Vegan
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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 STEW
Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.
Yield serves 4
Number Of Ingredients 18
Steps:
- Combine the beans, water, and tomato sauce in the slow cooker.
- Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
- Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
- Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
- Serve hot, garnished with the cilantro and sour cream.
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THREE SISTERS STEW - GROUSE STEW WITH CORN, BEANS
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4.9/5 (15)Total Time 3 hrs 30 minsCategory Main Course, SoupCalories 518 per serving
- Regardless of whether you are making broth or not, you will want to roast your birds at 400F until well browned, about 1 hour. Remove the breasts and set aside, and lightly oil the carcasses. Salt well and set in a pan, uncovered, for an hour.
- If you are then making a broth, cover the two roasted carcasses with water by about an inch in a large pot or Dutch oven, and simmer with the bay leaves for up to 4 hours. Strain the broth and pick all the meat off the bones. The roasting and broth-making can all be done up to a few days ahead of time.
- In a large pot or Dutch oven, heat the butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the minced garlic and cook for another minute.
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