If cornbread and a soufflé had a baby, this would be it! It’s thought to have Native American origins and is sometimes called Awendaw or Owendaw after the Lowcountry South Carolina region that was home to the Sewee tribe.
Whatever you call it, you will also call it ‘delicious!’
Ingredients
¾ cup cornmeal
½ – 1 tsp salt
2 cups milk (2%)
3 Tbsp unsalted butter, melted
4 eggs, separated
½ cup cooked corn kernels
Butter, for greasing pan and also serving
Directions
Preheat oven to 325° and grease a 1½ quart or 8” x 8” baking dish.
Heat milk on the stove, hot but not yet boiling. Add cornmeal and cook 3-5 minutes until it thickens. Remove from heat and add butter, salt and corn kernels. Let cool.
Beat egg whites and yolks in two separate bowls, making sure whites are stiff.
When cornmeal mixture has cooled, add egg yolks. Fold in egg whites with a spatula. Pour mixture into prepared baking dish and bake until brown on top and center is cooked, about 45 minutes.
“Sukuma Wiki” means “stretch the week” in Swahili – making the most of the food you’ve got. The recipe can vary a lot depending on what’s available.
This is a great recipe for using whatever greens you’ve got on hand – collards, kale, spinach… Use this lineup of celebration spices or keep it simple with just onion, garlic, lemon juice and salt/pepper.
Ingredients
1 lb chard
2 medium tomatoes, chopped (about ½ lb)
1 white onion, diced
1 clove garlic, minced
1 Tbsp avocado oil
½ tsp ground coriander
½ tsp turmeric
1 tsp cumin
Pinch of ground fenugreek
1 ½ tsp salt
¾ cup water
Juice of 1 lemon
Ground black pepper
Directions
Remove stems from leaves and chop into small pieces. Set aside. Chop leaves into ribbons.
In a large pot, heat the oil over medium-high heat. Add onion and cook/stir until softened, about 7-9 minutes. Add garlic and chopped chard stems and cook 1 minute more. Stir in coriander, turmeric, cumin and fenugreek. Add tomatoes and cook 1-3 minutes.
Add chard ribbons and stir to coat with other ingredients. Add in salt and a few grinds of pepper, stirring again. Pour in water, cover pot and turn heat to medium. Cook 8-10 minutes, until greens are tender.
Remove from heat, gently toss with lemon juice. Serve hot.
A robust and delicious dip for game day, or any day!
Ingredients
1 lb uncooked ground bison with 1 taco seasoning spice packet (we like Simply Organic or Siete’s)
1 white or red onion, finely diced
1 small bell pepper or poblano pepper, seeded/finely diced
1 cup fresh or frozen corn, thawed
¾ lb Monterey Jack or other stringy melting cheese, shredded
¼ lb pepper jack, shredded
Sprinkle of chili powder
Sprinkle of garlic granules
¼ cup cilantro, chopped
Tortilla Chips for serving
Optional Toppings:
1 Roma tomatoes, diced (optional topping)
2 scallions, green and white parts sliced into rings (optional topping)
Directions
Preheat oven to 400°.
In a large skillet, cook and crumble chorizo or other ground meat until brown. Stir in chili powder and garlic granules. Mix in taco seasoning packet if using meat other than chorizo. Remove from skillet and drain on a paper towel. Pour off excess fat.
Add onions, peppers and corn to skillet and cook over medium-high heat until veggies are soft and golden brown, about 8 minutes. Remove from heat, set aside.
In a medium oven-proof skillet, place 1/3 of cheese and then half the meat. Add another 1/3 of cheese and then as much of the veggies as can fit, along with rest of the meat and finally the rest of the cheese. There may be some ingredients left, just make sure to reach the top of the skillet. Everything will shrink once the cheese melts.
Remove from oven and top with diced tomatoes, scallions and cilantro. Serve immediately with tortilla chips.
To freeze: Allow queso to cool completely at room temp for ½ hour or more. Stir occasionally while it cools to help release excess heat, then transfer to fridge to cool further. Divide into smaller, manageable portions. Get as much air out as possible and seal in containers or bags. Will last in freezer for 2-3 months and may not be quite as creamy-smooth as the first day…but pretty close!
This recipe is a great intro to venison. Cocoa powder can help to reduce gamey flavor, and masa harina provides additional thickening and a bright earthiness.
Have plenty of topping options on hand so folks can customize!
Ingredients
2 Tbsp olive oil
2 white onions, chopped
8 cloves garlic minced
1 green bell pepper, seeded/chopped
1 carrot, finely diced
1 small sweet potato, peeled/diced
¼ cup chili powder
2 Tbsp ground cumin
1 Tbsp dried oregano
2 tsp dried thyme
1 tsp ground coriander
¼ cup masa harina
Salt and freshly ground black pepper
2 pounds ground venison
2 (15.5 ounce) cans kidney or black beans, drained/rinsed
2 10-oz cans fire-roasted diced tomatoes
1 28-oz can tomato puree
1 4-oz can diced green chilis, drained
1 bay leaf
Optional: 1-2 tsp cocoa powder
Toppings for serving: Shredded cheese, sour cream, green onions, diced avocado, crumbled corn chips
Directions
Add oil to a large pot or Dutch oven over medium-high heat. Add onions and sauté about 3 minutes. Add garlic and sauté one minute more. Add bell pepper, carrot, sweet potato, chili powder, cumin, oregano, chili powder, thyme, coriander, cocoa powder (if using) ½ teaspoon salt, and ¼ teaspoon pepper. Cook 6-8 minutes until veggies soften.
Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes. Stir in masa harina.
Stir in beans, tomatoes, tomato puree, green chilis and bay leaf. Once simmering, cover and cook for 30 minutes. Remove lid, simmer 30 minutes more. Remove bay leaf and add more salt/pepper as needed.
This is an essential recipe to have in your repertoire. Caramelized onions are an easy and budget-friendly way to zhuzh up the flavor in many a dish.
Makes about 2 cups.
Ingredients
2 Tbsp olive oil
4 medium yellow onions, halved and sliced
1 bay leaf
½ tsp sea salt
Pinch of sugar
Directions
Heat oil in a skillet over medium heat. Add onions and sauté for 5 minutes or until starting to soften.
Add salt, sugar and bay leaf. Reduce heat to medium low and cook for 50-80 minutes, stirring every few minutes, or until onions are very soft, golden brown and caramelized. Timing will depend on your type of pan, size of onions and heat of your stove.
If onions start to stick to the bottom of pan, reduce heat to low. To speed things up after 50 minutes, turn the heat higher for more caramelization. Stir continuously to prevent burning.
Remove bay leaf and use, or store in refrigerator for 3-5 days.
There’s nothing quite as easy as a simple casserole when you’ve already got most of the ingredients ready to go. Just stir things together, cook a while, top with some crumbled crackers and shredded cheese and cook a little more until the topping is melty-crispy. One dish to clean, that’s it!
This is a great post-Thanksgiving recipe, quick and satisfying.
Ingredients
3 cups chicken, turkey or veggie broth
2 10.5-oz cans condensed cream of chicken soup
1 tsp dried parsley flakes
½ tsp dried rosemary
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
2 cups broccoli florets, cut bite-sized or smaller
2 cups cooked shredded or diced turkey
1 16-oz package uncooked orzo
2 tsp fresh lemon juice
1 tsp fresh lemon zest
1 ½ cups shredded cheese – cheddar or Jack or similar
2 sleeves butter crackers, Field Day Golden Round or Ritz
3 Tbsp melted butter, plus a little more to grease baking dish
Salt and Pepper to taste
Directions
Preheat oven to 425°. Grease a 9” x 13” baking dish.
To baking dish, add broth, soups, parsley flakes, rosemary, thyme, garlic and onion powders and lemon zest. Whisk/stir to thoroughly combine.
Stir in broccoli, turkey and uncooked orzo.
Cover tightly with foil and bake 30 minutes. Meanwhile, combine crushed crackers, 3 Tbsp melted butter and shredded cheese in a bowl.
Uncover and stir gently with a fork. Check doneness of orzo, ideally it’ll be al dente – firm but with a tender bite. If still too hard, cover and bake a few minutes more until it reaches the desired doneness.
Stir in lemon juice, sprinkle on cracker-cheese topping mixture and bake uncovered for about 7 more minutes. Cheese should be melted and orzo tender. Optional: Place under broiler for 1-2 minutes for a more browned top, keeping an eye on it so it doesn’t burn.
