Sabtu, 03 Mei 2014
Indian Fry Bread Tacos
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| UCLA Pow Wow - 2009 |
They were there to share their culture and to support their husbands, daughters, sisters and sons in the days events.
The history of fry bread is an intriguing and tragic one. Although considered "traditional," fry bread was created just in the mid-1800s by the Navajo people. In 1864, approximately 8,000 Navajos were forced to leave their tribal lands in Arizona to spend four years at a prison camp at Fort Sumner, New Mexico. Their livelihoods were destroyed, as U.S troops destroyed Navajo livestock, homes, crops and poisoned their water sources.
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| UCLA Pow Wow - 2009 |
Today, fry bread serves as a symbol of survival, unity and strength for Native American peoples all across the United States. Virtually all pow wows serve this multipurpose bread, as a treat with sweet ingredients like honey, powdered sugar and cinnamon, or it could also be eaten with savory meat toppings.
This week, we present to you a tribute to the foods of indigenous Americans. Here, we offer the traditional Navajo fry bread recipe with a Mexican slant: shredded venison cooked in oregano, basil, garlic, onions and smoky chipotle, topped with fresh Mexican salsa and salty cotija cheese. Rick and I both hope that you enjoy this recipe. As always, we appreciate you coming to visit with us.
Servings: 2-4
Prep Time: 30 minutes
Cook Time: about 1 1/2 hours
Ingredients:
Fry Bread: (makes 6-8 breads)
- 3 cups of all-purpose flour, extra for dusting
- 1 tbs. baking powder
- 1 tsp. sea/kosher salt
- 1 1/4 cups of warm water
- 1-2 sticks of shortening, for frying
Shredded Venison
- 1 lb. venison roast, cut into 4 inch chunks
- 2 tbs. corn oil
- 1/2 small white onion, chopped
- 2 cloves of garlic, crushed
- 1 bay leaf
- kosher salt, to taste
- 2 cups of beef stock
- freshly ground black pepper, to taste
- 1/2 tsp. dried oregano
- 1/4 tsp. dried basil
- 1-2 chipotle peppers packed in adobo sauce, chopped
- 1 cup of salsa (see below)
Mexican Salsa (makes 2 1/2 cups)
- 2 ripe tomatoes, diced
- 1/2 white onion, diced
- cilantro, chopped
- 1 serrano chile pepper, chopped finely (or to taste)
- 1-2 limes, juiced
- olive oil
- kosher salt, to taste- Cotija Mexican cheese, or feta cheese (crumbled)
I. Shredded Venison
1. Sprinkle salt and pepper over venison roast. Heat 2 tbs. of corn oil in a dutch oven. Brown venison on all sides. Add chopped onion, bay leaf, garlic and beef broth into the pot. The broth should cover the venison. If not, add water to compensate. Bring to a boil, then lower down to a simmer. Cover and cook for 45 minutes to 1 hour, or until venison is tender.
Reheat when ready to eat.
II. Mexican Salsa
III. Indian Fry Bread
Note: You will probably end up with extra breads, which is great with honey, cinnamon and powdered sugar. Or, you can also double the shredded venison recipe.
We hope that you will like this recipe. Thank you for being so awesome! We appreciate your comments.
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Jumat, 02 Mei 2014
Pasta in fresh home made celery and tomato sauce with a twist
When I was a kid my mother used to make pasta in Indian style, and I used to love it a lot. When my lunch box was pasta I used to have all my friends gathered around me like a flies to dig in. I can still remember my friend swathi who used to visit my home just to taste my mothers pasta. I never knew how the pasta is made and processed. With my little research I found the following facts: Most of the pastas that are available in market are made of enriched all purpose flour (Maida) or durum flour which are considered as a white poison apart from sugar and salt. White flour has had all the good substances (bran and germ) removed during processing. Its bleached, with a bleaching agent similar to Clorox( disinfectant) . Has added coal-tar-derived (carcinogenic- Cancer causing agent) vitamins but is sold as "enriched". It clogs up intestines, creates excess mucus in sinus passages and depletes nutrient levels as your body works to digest it.
OK! now enough about the bad facts about our favorite pasta now let us learn about some wonderful things about pasta that are published on online journals.
Pasta may help lower the glycemic index of a meal.
When you cook pasta with cheese, meat, vegetables it lowers the glycemic index of the meal.
Lower the glycemic index (GI) more nutritious and filling the food will be. It is one of the recommended food for diabetic patients.
Recipe:
Ingredients:
Pasta 1/2 cup
Water to boil pasta
salt to taste
For sauce:
Celery 1 large stem- finely chopped
Tomato 1large chopped
onion chopped-1/2cup
banana pepper-1 large finely chopped(gives a twist in taste)
oil-2tbsp
red chili powder to taste (optional)
Method
To cook pasta:
To the 3/4pot of boiling water add pasta and salt, cook till pasta is done.
To make the sauce
Add oil t the medium hot pan and when the oil is hot add onion and sauté till tender. Later add celery and banana pepper and cook till it becomes tender, now add tomato, salt and red chili powder. Close the pan and cook it under medium flame till the tomato is finely cooked, keep stirring the mixture in between. Turn off the stove when the mixture is done cooking and let it cool. Add the cooled mixture to the blender and make it to a smooth paste. Pour this mixture in to the same pan that you have used before and heat it add pasta to this mixture and mix well. close the pan and cook it for 2min under low flame. When you are done take the delicious pasta into a serving bowl and serve it hot with salad or any side you like. This is the best pasta dish I ever tasted. Celery adds a special flavor to the dish and banana pepper gives a special twist in taste. We enjoyed I hope you will love it!
Kamis, 01 Mei 2014
Happy Diwali and a Prosperous New Year
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