Threesisterssoup 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:

• Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
• Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
• Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

Steps:

• Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.
• While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender.
• Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes.
• Add carrot, garlic and celery and saute for 5-10 minutes.
• Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps.
• Add stock and bring to a boil.
• Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally.
• Salt and pepper to taste.
• Serve hot with crusty bread.

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
• Stir in the oregano and cumin. Saute for 2 minutes.
• Add the squash, beans and tomatoes. Cook for 5 minutes.
• Break the ears of corn in half and add it to the pot.
• Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
• Add salt and pepper to taste.

Steps:

• Preheat oven to 350 degrees. Medium dice half of the squash and puree the other half. In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees. Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top. Return to oven to melt the cheese. Serve hot from the oven.;

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.