Threesistersalsa Recipes

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.

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.

Steps:

• In a large stainless steel bowl pour boiling water over tomatoes let sit for 3 minutes, drain, slip skins off and core and quarter.
• In small mixing bowl combine vinegar, brown sugar,salt,paprika and garlic, set aside.
• Coarsely chop all vegetables. When handling jalapeño peppers use gloves. In a large stainless steel pot add all ingredients except tomato paste.
• Boil on medium heat for 30 minutes, add tomato paste, stirring often to prevent sticking and boil for another 30 minutes. Process pints.

Steps:

• Heat the oil in a large soup pot, then saute the onions and peppers in it over medium heat for 5 minutes, stirring frequently.
• Carefully add the next 11 ingredients (corn through 1/2 teaspoons black pepper), stirring well.
• Bring the soup to a boil, then lower the heat so that the soup simmers actively while you prepare the dumplings.
• Red Bean& Corn Dumplings for 3 Sisters Soup.
• Assemble all ingredients in a medium bowl and mix together to form a batter.
• Then drop the batter by spoonfuls into the simmering soup.
• Cover the pot and simmer for 15 to 20 minutes.

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.

Steps:

• In a large non-stick skillet heat cumin seeds over low heat until aromatic.
• Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
• Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
• Reduce heat and simmer uncovered for 15 minutes.
• Add the corn and zucchini and simmer 5 more minutes.
• Add the cooked pasta and the beans and mix well.
• At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).