Native Cooking

Think of the Canvas

 

Last updated 4/9/2020 at 4:16pm

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Dear Friends, Now that the craziness of the holidays is behind us we can take a big breath and consider what lies ahead-a great year I hope. 

Every year at this time I peruse cookbooks and magazines for ideas and hope to come up with something new and interesting to make. Sometimes a new combination of an old dish is the right thing.

If you think of pastas, flour tortillas or split baguettes as a canvas, half the work is done.

I like to have some cooked pasta (elbows, rigatoni, shells or other shapes) to enhance with ground beef, buffalo, sausage or just vegetables-broccolli, chickory, beans or squash of any sort, cubed eggplant, tomatoes, onion-and seasonings like basil, oregano, parsley or any other you like.

Brown the meat, add a little olive oil and enough pasta sauce or canned tomato sauce; then cut up vegetables and add to the meat mixture.

Stir around for a couple of minutes, then add cooked pasta.

Stir again to incorporate all. 

When all is done, plate the servings and add grated parmesan on top. It is addicting.

Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table. She has written several books and many columns on Native American cooking.

 
 

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