Threesistersalsa Recipes

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THREE SISTERS SAUTE



Three Sisters Saute image

Provided by Food Network

Number Of Ingredients 14

1 pound uncooked heirloom beans (Anasazi, butterscotch calypso, cranberry calypso and chestnut limas)
6 ears fresh sweet corn
1 pound yellow pear and red tear drop tomatoes
3 tablespoons olive oil
3 pounds assorted baby squashes (patty pan, sunburst, zucchini, yellow, etc.)
Sage pesto, (recipe follows)
Salt, to taste
1/2 cup olive oil
1/4 cup garlic, chopped
1 1/2 cups fresh sage, firmly packed
1/2 cup fresh parsley
1 cup pine nuts, dry roasted
1 teaspoon salt
1 lemon, juiced

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.

THREE-BEAN SALSA



Three-Bean Salsa image

Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 13

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

  • In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

THREE SISTERS SOUP



Three Sisters Soup image

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.

Provided by THE HOOVE

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 ½ cups diced peeled potatoes
5 cups water
1 ½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper

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.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g

THREE SISTERS' SALAD



Three Sisters' Salad image

I make this salad a lot during the summer, when I try to have on hand a selection of salads that keep well in the fridge for several days. I also make it in the winter, using frozen corn instead of fresh, and a small handful of dried tomatoes, soaked in a little boiling water instead of the fresh tomato. It's a meal in itself, or goes well with other salads, cheese and cold cuts. If you are going to keep it in the fridge, and are using fresh tomato, keep that out and add it separately at serving time.

Provided by Jenny Sanders

Categories     Corn

Time 25m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups corn kernels (2 or 3 cobs)
1 large tomatoes, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced (or cilantro if you prefer)
1 (19 ounce) can black beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon chervil
1/2 teaspoon ground celery seed

Steps:

  • Cook the corn briefly.
  • Drain and let cool.
  • Chop the tomato and prepare the remaining vegetables and herbs.
  • Rinse and drain the beans.
  • Mix the vegetables, herbs and beans togather in a large bowl.
  • Mix the oil, vinegar and spices.
  • Toss into the salad.
  • Serve chilled.

THREE SISTER SALSA



Three Sister Salsa image

This makes a mild salsa which is my family's favorite! Every year I triple this recipe. When the three sisters make this they add 1 cup chopped cilantro. But I don't.

Provided by Calee

Categories     Onions

Time 2h

Yield 20 pints

Number Of Ingredients 14

16 lbs ripe tomatoes
6 green peppers
4 red peppers
3 yellow peppers
3 large sweet banana peppers
12 jalapeno peppers (take seeds out of all but two of the jalapenos)
2 large onions (spanish or sweet)
2 large white onions
33 ounces tomato paste (6 cans 5.5oz each)
1 1/4 cups vinegar
1/2 cup brown sugar
2 tablespoons pickling salt
4 teaspoons paprika
6 garlic cloves (minced)

Steps:

  • In a large stainless steel bowl pour boiling water over tomatoes let sit for 3 minutes, drain, slip skins off and core and quarter.
  • In small mixing bowl combine vinegar, brown sugar,salt,paprika and garlic, set aside.
  • Coarsely chop all vegetables. When handling jalapeño peppers use gloves. In a large stainless steel pot add all ingredients except tomato paste.
  • Boil on medium heat for 30 minutes, add tomato paste, stirring often to prevent sticking and boil for another 30 minutes. Process pints.

Nutrition Facts : Calories 169, Fat 1.3, SaturatedFat 0.3, Sodium 1095.5, Carbohydrate 38, Fiber 9, Sugar 24.3, Protein 6.8

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