Zuni Vegetable Stew With Navajo Fry Bread Recipes

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ZUNI VEGETABLE STEW WITH NAVAJO FRY BREAD



Zuni Vegetable Stew With Navajo Fry Bread image

The Zuni, a tribe of Pueblo Indians, live in New Mexico. The fresh ingredients that make up this hearty stew (various chiles and squashes, corn and beans) are representative of that region's native bounty. Hot Navajo Fry Breads would be delicious served with this one. Navajo Fry Bread is a Santa Fe specialty that has become popular throughout the Southwest. A hole is always poked through the center of each round of dough so that the bread puffs spectacularly when cooked in hot oil.

Provided by Olha7397

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

3/4 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1 large red bell pepper, cut into 2 x 1/2 inch strips
2 medium poblano chiles or 2 medium anaheim chilies, seeded and cut into 2 x 1/2 inch strips
1 jalapeno chile, seeded and chopped
1 cup cubed hubbard squash (about 1/2 pound) or 1 cup acorn squash (about 1/2 pound)
2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 (17 ounce) can whole kernel corn, drained
1 (16 ounce) can pinto beans, drained
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup warm water
vegetable oil

Steps:

  • FOR THE SOUP: Cook and stir onion and garlic in oil in 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes.
  • Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings about 1 1/3 cups each.
  • FOR THE NAVAJO FRY BREADS: Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes.
  • Heat oil (1 inch) to 400°F in 4 quart Dutch oven.
  • Divide dough into 12 equal pieces. Roll each piece into 6 inch circle on lightly floured surface. Let rest a few minutes.
  • Make a hole about 1/2 inch in diameter in center of each circle. Fry circles, turning once, until puffed and golden, about 1 minute on each side; drain. Serve warm. 12 breads.
  • Southwest Cooking.

Nutrition Facts : Calories 466.4, Fat 11.7, SaturatedFat 2.2, Sodium 1443.7, Carbohydrate 76.5, Fiber 11.2, Sugar 6.4, Protein 17.9

NAVAJO FRY BREAD



Navajo Fry Bread image

Similar to the Navajo Fry Bread featured on Emeril LaGassi's cooking show, but we used milk instead of water, which results in a softer bread with richer flavor.

Provided by kamekazicowgirl

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
3/4 cup milk, warmed

Steps:

  • Mix dry ingredients together.
  • Add warm milk and oil to dry ingredients. Knead until dough is soft and does not stick to the bowl.
  • Shape dough into small balls.
  • Let sit for 45 minutes. Pat or roll out until dough is about 1/2 to 3/4 inch thick and is round. Make a small hole in the center of the round.
  • Heat 6 cups of vegetable oil in a heavy frying pan.
  • Carefully put rounds into hot oil one at a time.
  • Cook until brown, turn and cook until brown on other side.
  • Drain on paper towels.

Nutrition Facts : Calories 144.3, Fat 2.8, SaturatedFat 0.8, Cholesterol 3.2, Sodium 438.7, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4

NAVAJO FRY BREAD I



Navajo Fry Bread I image

A traditional Native American bread. Great served with honey, jam, or butter.

Provided by Cherryl Rogers

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 8

Number Of Ingredients 8

3 ¼ cups all-purpose flour
1 cup nonfat dry milk powder
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons lard, chilled and cut into small pieces
1 cup ice water
1 tablespoon sea salt
1 cup lard for frying

Steps:

  • In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
  • Cover with a towel and set aside for 2 hours.
  • Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
  • Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
  • Cut bread into wedges. Serve warm.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 47 g, Cholesterol 34.9 mg, Fat 34.2 g, Fiber 1.4 g, Protein 10.7 g, SaturatedFat 13.3 g, Sodium 1069.5 mg, Sugar 7.9 g

NAVAJO FRY BREAD II



Navajo Fry Bread II image

As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.

Provided by SAUNDRA

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 9

Number Of Ingredients 5

2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 ½ cups warm milk

Steps:

  • In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
  • In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
  • Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g

NAVAJO STEW



Navajo Stew image

Categories     Bread     Sauce     Garlic     Dessert     Side     Roast     Stew

Yield serves 4

Number Of Ingredients 14

2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce (see page 286)
1/2 cup chopped fresh cilantro
1 15-ounce can of butter beans or black beans, drained
Flatbread (tortillas, lavash, or pita)
Plain yogurt, sour cream, or Cilantro Yogurt Sauce (page 232)

Steps:

  • Preheat the oven to 450°. Lightly oil a baking sheet.
  • Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
  • While the vegetables roast, purée the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
  • A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
  • Ingredient Notes
  • You can substitute 1 tablespoon of Cumin Salt (page 241) for the cumin and salt in the recipe. You may need to add more salt to taste.
  • Serving & menu ideas
  • This is a filling stew, but Corn on the Cob (page 188) makes a wonderful side dish, and if you've still got room for dessert, consider Warm Plums with Mascarpone (page 262).

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