Have you heard the birds, smelled the air, felt the essence of spring? It is, indeed, around the corner. Many things that we feel compelled to do seem to be pre-programmed into our brains, genetic memory, perhaps. Spring cleaning, for example, it just feels good to do it, shaking off the dust, dirt and grime of sedentary winter.
Before I get to the cleaning, I feel it is necessary to take stock of things. First, the pantry, then the freezer, and last, but not least, the herbs and spices. Then washing out the kitchen cupboards and replacing the paper if needed. Since I can’t go out and buy everything I need new in one fell swoop, I keep a running alternate list next to my necessary shopping list. This way I pick up a few of the replacement items when I can and especially when I see them on sale. When I lived in a more remote place and could only shop once a week or so, I had to be very, very organized.
That’s fine for some, but it goes against my nature. I kind of enjoyed the test of survival and creative realm it produced. You know, how do you feed six people on a can of tomato soup, bread ends and dandelion greens? It can be done, trust me. In fact, when visiting a friend once in his rented cottage, I had the very best garlic and tomato soup I have ever had in my life, with crackers yet.
If your freezer has a lot of little bits and pieces of various meats, it could make a very interesting chili or soup. I used to keep oxtails on hand in my freezer because no matter what other meats you put them with, they enhance the flavor of the whole dish. Now, I think twice before buying them, their price has gone out of sight. With all the scary mad cow talk about beef lately, this is a wonderful opportunity to tell everyone you know about the flavor and health benefits of buffalo. I think its time has come.
Last year some time I asked if anyone had a recipe for meat pies and now someone has sent in a good one. His name is Keepshorse from North Dakota and here it is:
Meat Pies
1/2 pound ground buffalo
1/2 pound ground country style pork sausage
1 large Spanish onion
Salt
Black pepper
Fry bread dough
Mix meat, chopped onions and spices together well and form into thin oval patties and put on waxed paper and refrigerate to set up. Make fry bread dough and roll out into regular size pieces and place a meat patty on one half, fold over and crimp together with water and fork, then trim off the excess if you wish. Be sure they are well sealed and deep fat fry until nice and light brown. You can experiment with different types of dough in making this. You will be amazed at how good this tastes. This recipe was taught to my grandmother and Norse immigrants in the Dakotas in the early l900s.
– Keepshorse
Speaking of bison, if anyone has a great source for Native-raised buffalo, please send it to me at my Box 13, Madison, Conn. address. Friends recently sent me this name and Web site which you might want to check out. It is sold to North American Bison Cooperative at www.NewWestFoods.com, located in Denver. My friends tell me the quality and price is better than 10 years ago when they had it shipped from both these locations. I trust these friends, they make the best American Indian cuisine east of the Hudson, maybe even the Mississippi!
Since “The Big Winds Moon” is upon us, winds bring change and we have a great need for change this year. That can only mean positive energy since last year was just not nice in many ways, weather-wise, politically, just to name a couple of areas. In food, I think a good change has been to think of healthy diets and innovative combinations. This one is one of my new favorites because the ingredients are not new at all, and two of them are wonderfully American Indian.
Pretty Delicious Rice
2 cups of orange juice
1 cup of water
1 cup of uncooked white rice
1/2 cup of roasted pine nuts
1/2 cup of dried cranberries
1/4 cup of toasted slivered almonds
1 tablespoon fresh chopped parsley
Bring the orange juice and water just to a boil and stir in the rice. Cover and reduce heat. Let simmer for 20 – 25 minutes. Remove from heat. Stir in the pine nuts, cranberries, almonds and parsley and fluff with a fork.
Lately I have found myself using dried fruits and nuts in recipes more than ever. I love dried cranberries and apricots, they are favorite fruits. My favorite nuts are walnuts and pinenuts. These four lend themselves to many recipes in combination, the following is one that is delicious anytime and anywhere – it travels well.
Great & Easy Granola
4 cups rolled oats (uncooked oatmeal)
1 cup pine nuts
1 cup walnuts
1/2 cup dried cranberries (or raisins)
1/2 cup chopped dried apricots
1 cup shredded coconut
1 cup wheat germ
1 cup honey
1/2 cup vegetable oil
Optional – add other dried fruit like cut up prunes, dates or others …
Set the oven to 325 degrees. In a small saucepan blend the honey and oil together and bring to a boil. In a large bowl, combine the first eight ingredients. Stir the honey-oil mixture into this and blend well. Put the granola mixture in two separate 10 x 15 inch baking pans and spread evenly. Bake for 25 minutes, stir now and then, until brown. Cool and store in air-tight container.
Notes & Tips:
This came to me from an e-mail called “back in the day, 1957”
oIf things keep going the way they are, we won’t be able to buy a week’s worth of food for $20!”
oIt’s too bad things are so tough nowadays. Even a few married women are having to work out of the home to make ends meet.”
