ONEIDA Language Cooking Workshops

APPETIZERS AND DIPS

 

Pumpkin Crostini

1 baguette cut into small rounds and toasted

⅓ cups of pumpkin puree

½ teaspoon cinnamon

½ teaspoon cumin

½ teaspoon ginger

¼ teaspoon garlic

¼ teaspoon clove

Salt and pepper

Manchego cheese, grated, to taste

Pumpkin seeds to garnish

Maple syrup to garnish

 

Mix the spices with the pumpkin puree. Spread a small amount of pumpkin mixture on each piece of crostini. Top with grated cheese.  Sprinkle with seeds and drizzle with syrup. Bake in oven until cheese has melted.

 

Ants on a log

 

½ cup of sunflower seed butter

¼ teaspoon of cinnamon

¼ Tablespoon honey

¼ Tablespoon shredded coconut

A pinch of salt

½ head of celery, washed

Dried cranberries for garnish

 

Mix first 5 ingredients together and set aside. Very carefully cut each piece of celery so they are all exactly the same lengths! (about 4 inches long)

Spread the seed butter mixture into each piece of celery, and decorate with the cranberries.

 

Cornbread Muffins

Makes 12 muffins

 

1 ½ cups all-purpose flour

1 ¼ cups cornmeal

¼ cup sugar

2 ½ tsp. baking powder

¾ tsp. baking soda

2 ¼ tsp. kosher salt

1 tsp. freshly ground black pepper

2 cups fresh corn kernels (from about 2 cobs), divided

2 large eggs plus 1 large egg yolk

¾ cup sour cream

⅔ cup milk

½  cup melted unsalted butter, cooled

 

Preheat oven to 400°. Coat muffin trays with nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.

Lightly whisk eggs and egg yolk in a medium bowl, whisk in sour cream, milk, and butter.

Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

Divide batter among prepared muffin cups. Top with remaining ½ cup corn.

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Serve with maple butter.

 

Smoked Trout and Corn Pinwheels

 

½ 8-oz package of softened cream cheese

½ Tablespoons of greek yogurt

½ teaspoons of dried dill

2-10’ whole wheat tortillas

½ cup of cooked corn

½ red bell peppers, diced finely

½ bunch green onions, cut finely with scissors

Small handful of spinach leaves

¼ side of smoked rainbow trout

Salt and pepper

In a large bowl with a hand beater mix the cream cheese until light and fluffy. Beat in the yogurt, dill, green onion, and season. Next gently fold in the pepper, corn and trout. Spread an even layer of cheese mixture over each tortilla. Lay out the spinach leaves in a single layer over cheese and roll into tight logs. Cut wheels about ½ inch thick and serve!

 

Corn Salsa

1 small red pepper, seeded and finely diced

1 small green pepper, seeded and finely diced

1 teaspoons extra-virgin olive oil

Kosher salt

1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed

½ small jalapeno pepper, seeded and chopped (optional)

1 Tablespoon chopped fresh cilantro

1 Tablespoons chopped green onion

1 tablespoons fresh lime juice (to taste)
½ teaspoon sugar

½ teaspoon cumin

¼ teaspoon smoked paprika

 

Mix all ingredients and serve with corn chips

 

Pumpkin and Cinnamon Dip

1 small pie pumpkin, roasted and pureed

⅓ cup packed light brown sugar

8oz cream cheese, at room temperature

1 teaspoons cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

1 tablespoon maple syrup

½ teaspoon kosher salt

¼ cup heavy cream

Pears for slicing and dipping!

 

Using a hand mixer, beat the cream cheese until light and fluffy. slowly , in batches incorporate the cream. Switch to a spatula and fold in pumpkin puree and the rest of the ingredients. Serve with thinly sliced pears

 

White Bean Dip

2 Tablespoons olive oil
½ head of garlic, roasted
½ teaspoon finely chopped sage
½ teaspoon finely chopped rosemary

¼ cup feta cheese, crumbled

2 Tablespoons sun-dried tomatoes, cut very tiny with scissors

½ English cucumber, finely diced

¼ cup black olives, finely chopped
1 19-ounce can cannellini beans, drained
1 Tablespoons water
Salt
Small pinch Cayenne pepper

 

In a food processor combine beans, salt, and garlic. Pulse to blend. While the machine is running, slowly pour in olive oil and water. Blend until smooth. Transfer paste to a bowl and fold in tomatoes, cheese, herbs and olives. Serve with veggies and crackers

 

Roasted Beet Hummus

 

2 small roasted beet

1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained

zest of one large lemon

juice of half a large lemon

healthy pinch salt and black pepper

2 large cloves garlic, minced

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

 

Instructions

Roast beet in the oven at 350 until you can poke it with a knife and it feels very soft, about 45 minutes.

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain. Add chickpeas and pulse until it is in small chunks. Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

SOUP

 

Corn Chowder

1 tablespoon butter

1 cloves garlic, roughly chopped

1 stalks celery, medium dice

1 medium carrot, medium dice

1 onion, medium dice

Kosher salt and freshly ground black pepper

2 Tablespoons all-purpose flour

1L homemade chicken stock

1 ears corn, kernels removed or 1 cup frozen corn kernels

2 cups of leftover mashed potatoes  

1 teaspoon thyme
1 cups of cream

Add the butter to a large pot and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light coloured and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally 15 minutes. Pour in the cream and bring to a simmer. Taste for seasoning and adjust accordingly before serving.

 

Butternut Squash and Sage Soup with Spiced Yogurt

 

1/2 red onion, diced
2 carrots, diced
4 cloves garlic, minced
2 sticks of celery diced
1 sprig of fresh rosemary, minced 
olive oil
5 fresh sage leaves, minced
1 medium butternut squash, deeply roasted and diced
1 L chicken or vegetable stock

For the yoghurt:

½ cup greek yoghurt

¼ teaspoon cinnamon

¼ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon honey

Pinch of salt

 

In a large pot with a glug of olive oil begin to gently cook the onion, carrot, and celery. Once the onion has softened add the minced garlic and herbs. Continue to cook for another minute longer. Next, add the squash and stock. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes then blend until smooth.

For the yoghurt: Mix all ingredients together and chill until ready to serve. Top each soup with a dollop of spiced yoghurt.

Three Bean Chili with Toppings

 

1 tablespoon vegetable oil

1 medium onion, chopped

1 red pepper, seeded and chopped

1 green pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped (optional, to taste)

2 cloves garlic, crushed and chopped

¼ cup vegetable stock/broth

1 (28- ounce) can crushed tomatoes

1 (14-ounce) can black beans

1 (14-ounce) can dark red kidney beans

1 (14-ounce) can pinto beans

1 teaspoon apple cider vinegar

Spice Mix

½ Tablespoon ground cumin

1 Tablespoon chilli powder

½Tablespoon Mexican oregano

½ Tablespoon smoked paprika powder

¼ teaspoon chipotle powder

½ teaspoon coarse salt

 

Over medium heat, add oil and combine onion, peppers, and garlic. Cook until soft.

Deglaze pan with broth. Add spice mix with tomatoes and beans, stirring to combine.
Simmer over low heat about 5 to 10 minutes or until thickened. Remove from heat and add apple cider vinegar.  Serve up bowls of chilli with a variety of toppings. For our session, we used: corn salsa, thinly cut green onions, grated cheese, cilantro, tortilla chips, pickled onions and a lime sour cream.

Corn Salsa

½ cup fresh corn kernels

2 Tablespoons finely chopped onion

1 Tablespoons chopped fresh cilantro

1 teaspoon chopped pickled jalapeño

1 teaspoon pickled jalapeño juice

Pinch of kosher salt

1 medium tomato, seeded and diced

 

Mix together and use as a garnish for chilli

 

Lime Sour Cream

½ c greek yoghurt

Zest of 1 lime

 

Mix sour cream and lime zest with a spatula.

 

Pickled Onion

1 lime

½  red onion, very finely sliced

Pinch of salt

Pinch of sugar

 

Squeeze lime juice on red onion, with a large pinch of salt, and a small pinch of sugar. Let rest 20 minutes.

 

Cornbread Muffins

Makes 12 muffins

 

1 ½ cups all-purpose flour

1 ¼ cups cornmeal

¼ cup sugar

2 ½ tsp. baking powder

¾ tsp. baking soda

2 ¼ tsp. kosher salt

1 tsp. freshly ground black pepper

2 cups fresh corn kernels (from about 2 cobs), divided

2 large eggs plus 1 large egg yolk

¾ cup sour cream

⅔ cup milk

½  cup melted unsalted butter, cooled

 

Preheat oven to 400°. Coat muffin trays with nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.

Lightly whisk eggs and egg yolk in a medium bowl, whisk in sour cream, milk, and butter.

Create a well in the centre of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

Divide batter among prepared muffin cups. Top with remaining ½ cup corn.

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Serve with maple butter.

 

Maple Butter Dip

1/2 cup  butter, soft

¼ cup maple syrup

 

Slowly mix butter and honey together over low heat until just combined.

 

SALADS

Kale Salad with Maple Garlic Vinaigrette

 

1/2 large bunch of kale, veins removed and finely shredded

1 carrot, grated
1 pear, cored 1 cm dice

¼ cup black beans

1 cup quinoa, cooked

¼ cup pumpkin seeds

¼ cup feta, crumbled


Dressing:
1 small clove garlic, minced
1 tablespoon maple syrup

1 teaspoon Dijon mustard
2 Tablespoons apple cider vinegar

2 Tablespoons canola oil

¼ teaspoon cinnamon
salt to taste

For dressing, pour Dijon, maple syrup, and garlic into a large mason jar.  Add vinegar, oil, and season with salt to taste. Shake jarwell until ingredients are combined.

 

To assemble salad: in a large bowl, combine shredded kale, carrot, apple, beans, pumpkin seeds and feta.  Add dressing and toss together.

 

4 Bean Salad

 

1 cup of green beans, cooked

½ can of chickpeas

½ can black beans, drained and rinsed

½ can white beans, drained and rinsed

1 cups of artichoke hearts, roughly chopped

1 bunch green onion, sliced into thin rings

2 Tablespoons brown sugar (to taste)

2/3 cup balsamic vinegar

1/3 cup vegetable oil

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon celery seed

 

Whisk together the oil, sugar, vinegar, salt, pepper, and celery seed. In a large bowl mix together the beans and onion. Pour on the dressing and stir to coat.

 

Mixed Greens Salad

 

1 cups of fresh blueberries

2 tablespoons of balsamic vinegar

1 ½ tablespoon of honey

Salt and pepper

½ cup canola oil

Fresh salad greens (about four large handfuls)

¼ cup craisins

2 pears, cut into cubes

¼ cup feta, crumbled

¼ cup green beans, blanched and cut into 1” pieces

 

Blend first 4 ingredients until smooth. Slowly add in the oil while blender is running.

 

Trim the greens, and mix with craisins, pears, feta, green beans and dressing

TACO TUESDAY

 

Corn Tortilla

 

Ingredients

1 c. of Masa Flour

¾ cup + 2 Tablespoons of Warm Water

Generous Pinch of Salt

 

Directions

Pull mixture together by hand and work well for a minute and then cover and let be for a few minutes.  Set up tortilla presses lined with a layer of plastic (a large ziploc bag cut in half works well), and large dry pans on medium heat. Hand roll and then press out large gumball sized portions and carefully transfer to your pan.  Allow each side to spend about 30 seconds, and then 2 or 3 times back and forth at around 10 seconds. Hopefully, your tortilla will balloon upwards on your third or fourth flip. Wrap the cooked tortillas in a clean towel to steam and finish cooking. To keep warm, put in a low oven wrapped in a slightly damp towel in a covered oven-proof container.

 

Note: If you do not have a tortilla press, using the bottom of a pot works well. Just make sure to put the dough between two pieces of plastic and use even pressure.

Acorn squash and black bean taco filling

 

1 small acorn squash, peeled and diced

1 can black beans

½ large white onion, diced

Olive oil

Salt and pepper

Taco seasoning mixture- to taste

 

Directions

Cook squash by blanching in a large pot of salted boiling water until tender. Remove and cool.

 

Heat a large pan over medium heat. Add some olive oil and onion when hot. Cook for 5-6 minutes. Add black beans, taco seasoning and a couple splashes of water. Cook until beans are beginning to soften and you can mash them. Stir in cooked squash and continue until squash is heated through. Cook until mixture is dry and beans are somewhat mashed up. Adjust seasoning if necessary.  

Spiced rabbit filling

 

1 lb ground rabbit

1 medium onion, finely diced

1 red pepper, small diced

1-2 Tablespoons taco seasoning

Canola oil

 

In a large pan with a bit of oil, begin to saute the onions. Add in the rabbit and pepper and cook until rabbit is fully cooked through and the pepper is soft. Add in the taco seasoning and salt and pepper. Cook for another 2 minutes

Blender Tomato Salsa

 

1 cup tomatoes, chopped or pureed

¼ cup bell pepper, chopped

¼ cup onion, minced

2 Tablespoons fresh cilantro, chopped

2 Tablespoons fresh lime juice (juice of two limes)

½ tablespoon garlic, minced

1 teaspoon jalapeño, minced (more or less to taste)

1 Pinch salt

1 Pinch black pepper

 

Combine all ingredients in food processor, pulse until desired texture is reached.  Adjust seasoning if needed.

 

Pineapple Salsa

 

½ pineapple

1 large mango, peeled and cored

½ red onion, minced

1 small red pepper, diced

½ - 1 jalapeno, diced

juice of 2 limes

salt and pepper to taste

 

Process each ingredient separately in a food processor to desired consistency.  Combine ingredients according to your taste. Season with salt and pepper. Adjust seasoning as needed.

 

Guacamole

 

1 teaspoon finely chopped hot peppers (optional)

2 teaspoon grated garlic

1/4 bunch coriander with stems and leaves

2 ripe avocado

Salt to taste

2-4 tablespoons lime juice (or to taste)

 

Chop peppers, garlic and coriander together. Mash avocado to a rough paste. Add chili mixture and stir to combine. Season with salt and lime juice to taste.

 

Lime Crema

 

1 cup of greek yoghurt

1 lime, zested and squeezed

Pinch of salt

¼ teaspoon of cumin

 

Mix all ingredients together and let sit in the fridge for 10-15 minutes.

 

DESSERT

 

Pumpkin Pie Chia Pudding Parfaits

 

1 cup milk of choice

½ cup fresh pureed pumpkin

2 Tablespoons maple syrup

1 tsp vanilla extract

1 teaspoons cinnamon

½ tsp ground ginger

½ tsp nutmeg

¼ tsp allspice

Pinch of sea salt

¼ cup chia seeds

 

For serving

Ginger cookies, crumbled

Yogurt sweetened with honey or maple syrup

 

Blend together all ingredients except chia seeds until very smooth. Stir in chia seeds so they're well distributed, then layer in jars with cookie crumble and yogurt. Allow to set for 15 minutes.

 

Pumpkin Oatmeal Raisin Cookies

 

¾ cup butter softened

1 cup packed brown sugar

½ cup white sugar

7 oz pumpkin puree

1 egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cups quick-cooking oats

1 teaspoon ground cinnamon

1 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cups of raisins

 

Preheat oven to 375 degrees F (190 degrees C).

Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.

In a separate bowl, combine flour, oats, cinnamon, baking soda, baking powder, and salt. Slowly stir into creamed butter until combined. Fold raisins into batter. Drop 2 tablespoons of batter for each cookie onto a baking sheet.

Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

 

Chia and Date Balls

 

2 large Medjool dates, pitted (about ⅓ cup dates)

3 Tablespoons chia seeds

1 teaspoon coconut oil

¼ teaspoon vanilla, or pinch of cinnamon (optional)

½ Tablespoons dark chocolate chips,

½ Tablespoons craisins

 

Remove the pits from the dates and pulse the dates in a food processor or blender until it forms a paste. In a medium bowl, mix the date paste with the chia seeds and coconut oil. It will form a thick dough. Next add in the chocolate chips and craisins.
Roll this dough into balls  It can be eaten immediately in dough-form. Preferably put it in the fridge or freezer to give it more of a chewy texture.

 

 

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