Thursday, July 2, 2015

Chef Mark Cleveland :: Vintage Post :: Whole Life Times :: Native American Thanksgiving

Long before everything was blogged, print ruled the sentences.  Here’s the culinary history of Avanti & the musing of Chef Mark Cleveland in culinary fun stuff from before any #face had been #book-ed

 November 2000 Whole Life Times Food Column

“When a man does a piece of work which is admired by all we say that it is wonderful; but when we see the changes of day and night, the sun, the moon, and the stars in the sky, and the changing seasons upon the earth, with their ripening fruits, anyone must realize that it is the work of someone more powerful than man.”
Chased by Bears (1843-1915): Santec-Yanktonai Sioux

 A Native American Harvest

Traditionally, at the end of November, we give thanks for the bounty of a harvest that began in mid summer.  We also celebrate the generosity and wisdom of our Native American brothers and sisters from the early days of great change for the New World. 

Native agricultural techniques were often elegantly innovative and practical.  First a corn seed was planted in a mound.  When it sprouted and grew up a bit, a bean was planted to use the corn as a trellis.  Later a squash was planted in the mound to grow around the base of the corn and bean, protecting them from weeds and keeping moisture in the soil.  Thus Native American meals often include corn, beans and squash.  Corn was the staple grain of the New World, as important here as rice in the East and wheat in Europe. 

These recipes are from many regions of North America and several tribes.  I have crafted my own homage recipes from the traditional ones to make them more healthy, adding miso for a bit of soy, using healthful olive oil and substituting rice milk for most of the cow’s milk in the traditional Indian pudding.  Actually, the settlers brought cows and so dairy products were rare, though not unknown, in Native cultures prior to the European influx.

Please give some of these unique dishes a place at your Thanksgiving table.  And share your thoughts on the results with me via email.

Holiday wishes of peace, abundance and health to all the world.

Native American Thanksgiving recipes.


Mikodissimin-Opinabo (Pea, Bean & Potato Soup)

Recipe By:            Mark Cleveland
Serving Size:            10
Preparation Time:            2:00
Categories:            Soups           

Amount            Measure            Ingredient            Preparation Method
1/2            pound            dried beans            your favorites
1/2            pound            blackeyed peas           
2            cups            white potatoes            diced
2            cups            yukon gold potatoes            "
2            cups            sweet potatoes            "
2            cups            red or purple potatoes            "
1            cup            leek            "
1/2            cup            shallot            "
3            tablespoons            olive oil           
2            tablespoons            brown miso           
1            tablespoon            red miso           
                        black pepper           

Wash and soak the beans and peas for 2 hours or overnight.  Drain and cover with fresh water.  Add red miso and cook until almost tender.  Dice the potatoes and add to the bean pot adding more water if necessary.  Saute leek and shallot in oil with black pepper until tender and add to soup.  Puree part or all of the soup with the brown miso and simmer gently for another 20 to 30 mins. 

Per serving: 292 Calories; 5g Fat (15% calories from fat); 13g Protein; 50g Carbohydrate; 0mg Cholesterol; 204mg Sodium



Pinenut sage sauce

Recipe By:            Mark Cleveland
Serving Size:            8
Preparation Time:            0:30
Categories:            Sauces           

Amount            Measure            Ingredient            Preparation Method
2/3            cup            pine nuts           
3            tablespoons            fresh sage leaves            minced
1            cup            parsley            "
1            small            red onion            "
1            medium            red pepper            "
1            teaspoon            ginger            "
1            tablespoon            red miso           
1/2            cup            herbal vegetable broth           
1            tablespoon            olive oil           

Saute onion in oil until golden.  Add ginger and red pepper.  Toss until soft and fragrant.  Add pinenuts and toss until they begin to become fragrant and slightly golden.  Add broth and bring to a simmer.  Add herbs and remove from heat.  Wisk in miso and serve.
            —————           
Notes:            Process for a pesto-like variation.  Wonderful with grilled or poached fish, or over roasted butternut, kabocha or acorn squash.

Per serving: 105 Calories; 8g Fat (56% calories from fat); 5g Protein; 9g Carbohydrate; 0mg Cholesterol; 114mg Sodium



Native corn pudding

Recipe By:            Mark Cleveland
Serving Size:            8
Preparation Time:            3:00
Categories:            Desserts           

Amount            Measure            Ingredient            Preparation Method
1/2            cup            yellow cornmeal           
4            cups            multi-grain rice milk           
1/3            cup            maple syrup           
1/4            cup            honey           
2            tablespoons            molasses           
2            large            eggs            lightly beaten
2            tablespoons            butter            melted
1/2            teaspoon            salt           
1            teaspoon            allspice           
1/2            cup            whole milk            cold

Heat rice milk in double boiler.  Wisk in cornmeal.  Cook over simmering water stirring occasionally for 20 mins.  Preheat oven to 300° and lightly butter a 2 quart baking dish (8 1/2 inch round).  Blend other ingredients (except cold milk) and stir into cornmeal wisking well.  Pour hot mixture into baking dish and float the cold milk on top.  Bake uncovered for 2 hours or just until set but quivery on top.  Don't overbake.  Let stand for 30 mins before serving.  Serve warm.
            —————           
Notes:            Delightful served with crema whipped with a splash of maple syrup and garnished with toasted pecans.
           
Per serving: 223 Calories; 6g Fat (22% calories from fat); 3g Protein; 41g Carbohydrate; 56mg Cholesterol; 232mg Sodium



Recipe By:            Mark Cleveland
Serving Size:            8
Preparation Time:            1:00
Categories:            Rice           

Amount            Measure            Ingredient            Preparation Method
1            cup            brown rice           
1            cup            wild rice           
1            tablespoon            white miso           
1            cup            fresh cranberries           
4            cups            water           
1            cup            fresh blueberries           
1            cup            fresh raspberries           
2            tablespoons            maple syrup           
                                   

Cook brown and wild rice with miso and cranberries until tender.  Let stand about 10 mins covered and off heat.  Stir in blue and raspberries and syrup.  Serve warm or cool. 
            —————           
Notes:            Use your favorite method of cooking rice.  This works well in a rice cooker or a good pot with a tight fitting lid.
           

Per serving: 198 Calories; 1g Fat (5% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 86mg Sodium

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!


Important Avanti Natural Links
Pinterest



Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog



linkedin

No comments: