THREE SISTERS SAUTE
Provided by Food Network
Number Of Ingredients 14
Steps:
- Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks.
- 3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately.
THREE SISTERS SOUP
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Provided by THE HOOVE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g
THREE SISTERS VEGETABLE STEW
Make and share this Three Sisters Vegetable Stew recipe from Food.com.
Provided by Diana Adcock
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in a little bit of butter until translucent.
- Add corn and beans and heat thoroughly.
- Add peppers and squash and heat through.
- Add green onions, stir and remove from heat.
- Serve hot in warm tortillas and shredded cheese.
THREE SISTERS VEGETABLES
Make and share this Three Sisters Vegetables recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Peel, seed and cut squash into bite-sized cubes.
- Trim beans; cut into 1 inch lengths.
- Remove husks and silk from corn; cut off kernels.
- In large heavy saucepan, combine water and squash; cover and bring to boil.
- Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary.
- Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp.
- Add corn, butter, salt, and pepper to taste, adding a little more water if necessary.
- Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed.
- Taste and adjust seasoning if necessary.
Nutrition Facts : Calories 123.8, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.1, Sodium 143.5, Carbohydrate 24.8, Fiber 4, Sugar 5.4, Protein 3.2
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