THREE SISTERS BOWL WITH HOMINY, BEANS AND SQUASH
There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.
Provided by Sean Sherman
Categories dinner, lunch, beans, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
- About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
- Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
- In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
- Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
REFRESHING SUMMER SQUASH SALAD
Great dinner for the summer.
Provided by TJ Lombard
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Toss yellow squash and zucchini with salt in a large bowl.
- Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
- Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
- Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g
SQUASH AND HOMINY SAUTE
Mixing the flavors of a summer squash, either Zucchini or Yellow Squash with Hominy creates a nice blend of flavors. You can choose one squash or the other or create a mix of both of them. You can also add more or less of hominy or squash, depending on how you feel or what is available to you.
Provided by linanil
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil in a cooking pan.
- Sautee the onion on medium heat for 5 minutes Add the hominy and sautee until the onion is translucent.
- Add the water, it should barely cover the bottom of the pan.
- Add the squash and salt.
- Cover and put on low heat.
- Stir occassionally until squash starts to become tender.
- Uncover and put on medium heat.
- Stir regularly until all the pieces of squash are tender.
Nutrition Facts : Calories 66.9, Fat 3.7, SaturatedFat 0.5, Sodium 634.9, Carbohydrate 7.8, Fiber 1.8, Sugar 2.7, Protein 1.6
HOMINY AND SQUASH SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, side dish
Time 30m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
- Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 6 grams
SQUASH HOMINY SOUP
Using frozen cooked winter squash speeds up the preparation time in this delicious soup. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; stir in cream.
Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1558mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.
HOMINY SALAD
A different salad, not the same old pasta salad you see at all the summer picnics.The olives can be added along with the relish, you can use black or green olives. Experiment with different cheeses.
Provided by redwine
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse hominy and drain well.
- Chop green pepper, onion and celery.
- Toss hominy and veggies together.
- Stir in pickle relish, celery seed, salt cheese and mayonnaise.
- Chill and serve cold.
Nutrition Facts : Calories 276, Fat 15.4, SaturatedFat 6.8, Cholesterol 33.5, Sodium 938.9, Carbohydrate 26.1, Fiber 3.5, Sugar 8.4, Protein 9.1
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