Three Sisters Mizithra Native American Greek Fusion Recipes

THREE SISTER'S MIZITHRA [ NATIVE AMERICAN GREEK FUSION]

Three Sister's Mizithra [ Native American Greek Fusion] image

Mizithra cheese is combined with the Three Sisters of Iroquois cooking-beans, corn, and squash. A good Parmesan or Romano cheese may be substituted. And that does not mean the powdered kind. Note a good soy cheese can also be used so I am going to include this in the Vegan option as well as the Vegetarian option. The recipe is listed under The Best of Veggie Life however, this is from my site and I have NO clue where I got it except to say I don't own and have never saw the book.

Provided by drhousespcatcher

Categories Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small spaghetti squash (about 4 pounds)
2 cups cooked navy beans or 2 cups other small white beans
1 cup cooked corn
1 red bell pepper, finely chopped
2 tablespoons vegetable margarine or 2 tablespoons butter
2 tablespoons olive oil
1/2 cup grated mizithra cheese (to make vegan) or 1/2 cup soy cheese (to make vegan)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves

Steps:

Preheat oven to 375°. Pierce squash a few times with a knife, wrap in foil, and bake for 1 hour and 15 minutes. (When done, outer part of squash should be somewhat tender upon pressing.) Remove from oven and set aside until cool enough to handle.
In a medium sauce pan, combine beans and corn and heat just until hot. (Or heat in microwave.).
Cut squash in half lengthwise and remove seeds. Remove flesh by scraping against inside of shell with a fork to form pasta-like strands. Place in serving dish. Add beans, corn, and bell pepper, and toss to combine.
In a small saucepan, melt margarine. (Or melt in microwave.) Stir in olive oil, pour over squash, and toss. Sprinkle top with cheese, parsley, and basil.

Nutrition Facts : Calories 145.4, Fat 6.8, SaturatedFat 2.5, Sodium 145.5, Carbohydrate 18, Fiber 5.7, Sugar 1.4, Protein 4.7

THREE SISTERS BOWL WITH HOMINY, BEANS AND SQUASH

Three Sisters Bowl With Hominy, Beans and Squash image

There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.

Provided by Sean Sherman

Categories dinner, lunch, beans, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup dried hominy
1/2 cup dried brown tepary beans
1 small, unpeeled acorn squash (about 1 1/4 pounds), halved, seeds and membranes scraped away, then cut into 1-inch chunks
3 tablespoons sunflower oil
Coarse sea salt
1 small yellow onion, halved and thinly sliced
1 tablespoon New Mexico Hatch chile powder or any mild smoked red chile powder
2 teaspoons chopped fresh sage
Smoked sea salt
1/2 cup chopped dark greens, such as dandelion greens, kale or spinach

Steps:

Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

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