These Laxota recipes will appeal to everyone at your table this holiday season

November is Native American Heritage Month and it’s an important opportunity to recognize and honor the original inhabitants of North America. Help kids (and their grown-ups) make that connection by filling their tummies with indigenous cuisine. These Native American recipes are also great for cooking with kids. We caught up with Chef Kimberly Tilsen-Brave Heart of Etiquette Catering in Rapid City, SD for some mouth-watering menu items that incorporate traditional Lakota ingredients.

“As the original inhabitants of this land, it is important to teach all children the significance of indigenous foods, history, and existence,” says Chef Kimberly Tilsen-Brave Heart. “We all reside upon the ancestral lands of indigenous people.”

With full recipes below, Chef Tilsen-Brave Heart has curated a special menu for Native American Heritage Month and beyond. The following mouth-watering dishes incorporate ingredients like pumpkin and bison, which are major food staples for the Lakota people. You’ll also find foods like cranberries and rice that are also indigenous ingredients.

Magic Pumpkin Squash Soup

Magic pumpkin squash soup is a Native American recipe from the Lakota nation.
Etiquette Catering

Ingredients:

  • 1 large butternut squash

  • 1 tbsp. garlic powder

  • Kosher salt

  • Black pepper

  • Olive oil

  • 1 stick of butter

  • 1 medium yellow onion

  • 1 can organic pumpkin puree

  • 2 cups coconut milk

  • 4 cups chicken broth or vegetable stock

  • Roasted pumpkin seeds (for topping)

Instructions:

  1. Roast a large peeled and cubed butternut squash at 425 degrees for 20 minutes.

  2. Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black pepper

  3. Toss with olive oil and put in on a baking sheet before putting in the oven

  4. 1 stick of butter melted with a chopped medium yellow onion, sprinkle with some salt until translucent.

  5. Add 1 can of organic pumpkin puree

  6. Add 2 cups of coconut milk

  7. Add 4 cups of chicken broth or vegetable stock

  8. Add the roasted butternut squash

  9. Simmer for 30 minutes

  10. Then blend with an immersion blender

  11. Top with roasted pumpkin seeds

 

Related: 10 Ways to Honor Native American Heritage Month with Your Kids 

Wild Rice, Cranberry, and Bison Stuffed Mushrooms

Etiquette Catering

Ingredients:

  • 1 lb ground bison

  • 1 lb Italian sausage

  • 3 tbsp. butter

  • 1 yellow onion

  • 6-8 baby portabella mushrooms

  • Qtr. cup dried cranberries

  • 1 cup wild rice {optional: purchase wild rice from: https://redlakenationfoods.com}

  • 2 cups bone broth or vegetable stock

  • Olive oil

  • Kosher salt 

Instructions:

  1. Preheat oven to 350 degrees

  2. Melt 3 tbsp. of butter with a half-chopped yellow onion Sauté

  3. Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion

  4. Add qtr. cup of dried cranberries

  5. Add 1 cup of wild rice, and continue to saute all together (you are popping the wild rice, so it will become fragrant)

  6.  Add 2 cups of bone broth or vegetable stock, lower heat, and cover to simmer; set timer for 25 minutes

  7.  In another pan saute  2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent

  8. Add 1 lb of ground bison, 1 lb of Italian sausage, and 1 tbsp of garlic 

  9. Cook until brown over medium heat 

  10. Add wild rice and bison mixture together

  11. Drizzle olive oil and sprinkle kosher salt over portabellas 

  12. Stuff with bison wild rice mixture

  13. Bake for 15 minutes; serve warm

Related: 13 Children’s Books That Celebrate Native American Cultures & Authors

Bison Stew

bison stew is a Native American recipe from the Lakota nation.
Etiquette Catering

Ingredients:

  • 2 lbs buffalo meat

  • 3-4 tbsp. olive oil 

  • 1 tbsp. garlic powder

  • 2 tbsp. kosher salt

  • 1 tsp. black pepper

  • 1 tsp. paprika

  • 1/2 tsp. turmeric

  • 3-4 bay leaves 

  • Mirepoix (chopped onions, carrots, celery)

  • 6-8 cups of beef broth/stock or water

  • 6-8 russet potatoes

Instructions:

  1. Braise 2 lbs of Buffalo meat (1-inch cubes) with half an onion (fine chop), in a warmed stockpot with 3-4 tbsp. olive oil 

  2. Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves 

  3. After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes 

  4. Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may be needed) times will vary with the size of the meat and location

  5. When meat is tender add 6-8 cups of beef broth/stock or water and bring back to boil 6-8 russet potatoes, peeled and cut into 1-inch pieces or bigger 

  6. Cook an additional 15-20 minutes until potatoes are fork-tender 

  7. Remove from heat and let stand for 10-15 minutes, serve

Related: 7 Places to Visit to Responsibly Experience Native American Culture

Buffalo, Cranberry, and Wild Rice Meatballs with Blackberry Wojape

Etiquette Catering

Ingredients:

Meatballs

  • 1 lb Buffalo (Can be substituted with beef)

  • 1/4 lb Italian Sausage

  • 1 cup Wild Rice

  • 1/2 cup Yellow Onion

  • 3 cups of Chicken Bone broth

  • 1/2 cup Rehydrated Cranberries

  • 2 Tbsp. Worcestershire Sauce

  • 1/4 cup Breadcrumbs (optional)

  • 1 egg

  • 1 tsp. Salt

  • 1 tsp. Garlic Powder

  • Dash of Paprika

Blackberry Wojape 

  • 1 cup Berries

  • 1 cup Sugar

  • 1 1/2 cups Water

Instructions:

Meatballs

  1. Clean wild rice with cold water 

  2. Saute wild rice with 1/2 cup of yellow onion and some oil for 5 minutes, allowing the rice to gently pop

  3. Add in 3 cups of bone broth per 1 cup of wild rice

  4. Add in rehydrated cranberries, cover, and simmer for 45 minutes 

  5. Add in 1 cup finished wild rice to buffalo 

  6. Add 2 tbsp. of Worcestershire sauce

  7. Add 1/4 cup of breadcrumbs (optional) 

  8. Add 1 tsp. salt, 1 tsp. garlic powder, and a dash of paprika 

  9. Place meatballs on a baking sheet with parchment paper and bake at 375 degrees for 25 minutes or until internal temp is 165 degrees

Blackberry Wojape

  1. Add into a pan: 1 cup of berries (of your choosing), 1 cup of sugar, and 1 tbsp. of cornstarch and 1 1/2 cups of water 

  2. Render down for about 10 minutes

  3. Drizzle blackberry wojape on top of the meatballs and enjoy 

 

 

 

Photo: Weelicious

This one-pan meal from Catherine McCord of Weelicious is the perfect weekend brunch dish. Catherine says, “Shakshuka has existed in mediterranean countries for centuries and you will find different variations on it depending on where it’s served.” With eggs, spices, cheese and veggies, your kids will go wild for this dish.

2-3 servings

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red, orange or yellow bell pepper, diced
1/2 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon ground coriander
3 tablespoons tomato paste
1 28 ounce can crushed tomatoes
1/4 cup fresh cilantro or parsley, roughly chopped (whichever you prefer)
4 large eggs
1/4 cup feta cheese, crumbled
bread or pita, toasted for serving
avocado, sliced for serving

Preparation:

1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.

2. Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to med the flavors.

3. Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.

4. Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet like we do.

This post originally appeared on Weelicious.

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Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. She has written three cookbooks including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.

Disney Parks are well on their way to opening but as we gear up for safely returning to the magic, the company is releasing a new recipe that’s perfect for Father’s Day. Get ready to feast on Honey-Coriander Chicken Wings!

The recipe, which hails from ‘Ohana at Disney’s Polynesian Village Resort, is a mixture of spicy, nutty and sweet which means everyone in the family will enjoy. On the stickier side, it’s great served a la carte or with a delightful dipping sauce!

photo: Disney Parks

Some of the flavorful spices in this recipe include paprika, black pepper, turmeric, ground cinnamon and cayenne pepper. Disney has shared the recipe for both the wings plus a honey sauce that is a must.

Click here for a printable version of this finger-lickin’ recipe.

––Karly Wood

 

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Decades after its 1996 debut, Blue’s Clues is back with a new name and a new host! Forget about the nostalgia factor, Blue’s Clues and You will entertain and educate your littles in a totally new way.

So what can your preschooler expect from Nickelodeon’s new show? In a world of so-so reboots, Blue’s newest adventures stand out with new CG-animation and so much more.

Along with the new name, Blue’s Clues and You comes with a host who (according to the show’s backstory) is former faves Steve and Joe’s cousin. Josh, who is played by Broadway actor Joshua Dela Cruz, brings the world of the playful pup to an entirely new audience.

Even though the look, the host, the name and the animation are different, fans of the Nick staple may notice some similarities between the various versions of Blue’s Clues. Look for beloved characters such as Tickety Tock, Slippery Soap, Shovel, Pail, Mr. Salt, Mrs. Pepper, Cinnamon, Paprika, Magenta, Sidetable Drawer, Mailbox and the original Thinking Chair. Your preschooler will also meet an updated Handy Dandy Notebook and Josh’s new Handy Dandy Guitar.

Blue’s Clues and You debuts on Nick Jr. next November!

—Erica Loop

Featured photo: Nick Jr. via YouTube

 

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The “It’s So Much Easier Than It Sounds” Guide to Making Your Own Hummus

Photo: Shelley Onderdonk via The Anti-Cookbook

In the world of plant-based proteins that appeal to people of all ages, hummus is a perennial favorite—and rightfully so. It’s an always flavorful sandwich spread and a dip for the ages (as we all know, kids just love to dip). And, yes, you can pick it up at a store and it will serve its purpose just fine.

Once you’ve blended your own chickpea chowder (catchy, right?), it might be hard to go back. So, how do you make hummus? There’s more than one way! All it takes is a blender (or a food processor) and a few minutes. Here’s our no-fail guide on how to hummus like a chickpea champ.

The Basic Ingredients

A pretty classic take is chickpeas, tahini, lemon juice, olive oil, garlic, salt, pepper and paprika, but here’s another one that’s easy and delicious!

Put this in a blender (or food processor) and adjust amounts to taste:

  • Roasted eggplant (4 Japanese)
  • Tahini, about 1/3 cup
  • 1 can garbanzo beans with about half of the liquid
  • 2 cloves crushed garlic
  • 1 tbsp sea salt
  • Juice of 1 lemon
  • Olive oil (about 1/4 cup)
  • Mint leaves (about 30 leaves)
  • Turmeric, 1 tsp

Blend until smooth, surround with whatever you want to dip–pita bread, crackers, vegetables—there you go!

How to Take It Up One Pinkalicious Notch

And now, for something gorgeously garbanzo, not to mention spectacularly easy. Who doesn’t want to eat something pleasantly pink that’s healthy and plant-based? Beet hummus checks all the boxes. It tastes fantastic, its full of protein and it makes quite the design statement.

Here’s the drill: Roast one small beet—yes, just one—or even boil it. (Cook for 30 to 40 minutes either way.)

Toss it in the blender with basic hummus ingredients: chick peas, tahini, lemon juice, olive oil, garlic, salt and pepper (see above). Add your ingredient to taste.

If you’re allergic to tahini or you don’t like it lemony or garlicky, drop one of those ingredients. It’ll be alright. And it’ll be pink.

Nice job, supermom!

—Shelley Onderdonk & Rebecca Bloom

This post originally appeared on www.anticookbook.com/blog.
The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
Tinybeans Voices Contributor
We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.

photo: Savory Nothings

These chicken tenders from Savory Nothings are going to be a game changer in your kitchen—they’re so crispy and delicious, you’ll never want to go back to the frozen kind (or the fast-food kind). Keep reading to learn how they’re made.

Ingredients
2 eggs
2/3 cup buttermilk
1 cup white flour
⅔ cup grated Parmesan cheese
4 tablespoons bread crumbs
1 teaspoon baking powder
1 tablespoon salt
2-3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 pounds chicken tenders
1/3 cup butter

Method
1. Preheat the oven to 410°F (210°C).

2. In a medium bowl, whisk together the eggs and the buttermilk.

3. In a separate bowl, mix the flour, parmesan, breadcrumbs, baking powder and seasoning together.

4. Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.

5. Dip the chicken pieces in the flour mix, coating evenly and shaking off any extra flour.

6. Next, coat the chicken pieces in the egg mixture. Then, dip them into the flour again, this time coating very well.

7. Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.

8. Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

Thanks to Nora of Savory Nothings for sharing this recipe with us. Be sure to visit her site to find more family-friendly recipes for every night of the week.

Who said nachos have to be bad for you? This recipe from Rani Hansen of You Totally Got This proves otherwise. They’re a great way to sneak extra veggies into your kids’ diet, but they also feel like a special treat.

Ingredients
1 1/2 cups corn chips
½ cup grated cheddar cheese
1 cup canned crushed tomatoes
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Pinch chili powder (or more if you like it hot)
1 small red onion
2 cups canned corn kernels
1 cup canned black beans
½ avocado
Fresh cilantro to garnish
1 long red chili to garnish (optional)
¼ cup yogurt (regular or coconut) or sour cream to serve

Method
1. Turn on your broiler.

2. Dice the avocado and red onion, and thinly slice the chili (if using). Set aside.

3. Add the crushed tomatoes, cumin, paprika, garlic powder and chili powder to a small saucepan and place on the stove over medium heat, stirring for 2 minutes or until warmed through.

4. Take the saucepan off the heat and set aside.

5. Place the corn chips in the bottom of a small shallow baking dish and sprinkle with cheese. Place under the broiler until the cheese has melted. This will only take a minute, so keep your eyes peeled.

6. Remove the tray from the grill and top the melted cheese with the nacho sauce before layering on the chopped red onion, corn and black beans. Place the tray back into the oven for 5 minutes or until the ingredients are warmed through.

7. Remove your nachos from the oven and top with avocado, cilantro and chopped chili (if using). Serve with yogurt or sour cream.

Rani Hansen shares lots more healthy recipes like this one on her blog, You Totally Got This. Head to her site to find more kid-approved meals that’ll come together in half an hour or less.

Craving something different for dinner? Transport yourself to the islands with by whipping up these yummy sliders from Or Whatever You Do. Grilled pineapple is always a hit, and once you pair it with pork tenderloin and a slathering of teriyaki sauce, you’ve got a dish that’ll please your whole crew.

Ingredients
1 1/2 pounds pork tenderloin
1 can pineapple rings
1 package King’s Hawaiian rolls
6-8 ounces teriyaki sauce
1 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper

Method
1. In a small bowl, mix all dry ingredients for your rub together. Apply dry rub to the tenderloin. Make sure it is evenly coated.

2. Place meat on an outdoor grill at medium heat (325 F) and cover. Turn meat judiciously every 3-4 minutes to avoid burning the outside. When the meat reaches a minimum internal temperature of 145 F, it is done. Remove from the grill and let it rest for 5 minutes before slicing into 1/2″ thick medallions.

3. While the tenderloin is cooking, open the can of pineapple rings and place them on the grill. Flip the rings when they have nice dark brown grill marks and remove when the other side is done.

4. At the same time you are grilling the pineapple rings, open your package of King’s Hawaiian Rolls and using a bread knife, cut them in half. Place both halves of all your cut rolls on the grill and leave there until the undersides are toasty brown, then remove.

5. To put your sliders together, first put the bottoms of the rolls down, followed by the pork tenderloin, and pineapple ring on top of that. Next, drizzle some teriyaki sauce on top of the pineapple and finish the slider by adding the top portion of the rolls.

This recipe and photo come courtesy of Nicole Johnson from Or Whatever You Do. A busy mom of seven kids, Nicole shares smart recipes that your whole family will enjoy—check out her blog for more.

In Partnership With Eggland’s Best

Take things a bit further with your Shakshuka and add delicious vegetables!

Prep Time 10 min  Cook Time 25 min  Yield 4 servings 

You will need:

2 tbsp. extra virgin olive oil

1 medium onion, diced

3 cloves garlic, finely diced

2 tsp. paprika

1 tsp. ground cumin

½ tsp. cayenne pepper (or to taste)

½ tsp. cracked black pepper

½ tsp. turmeric

2 tbsp. tomato paste

1 small eggplant, peeled and diced

2 poblano peppers, diced

1 cup diced Portobello mushrooms

1 28 oz. can crushed tomatoes

Salt to taste

4 oz. feta cheese

5 large Eggland’s Best eggs

Directions:

Heat a large cast iron skillet on medium high.

Add the oil, then the onions, garlic, paprika, cumin, cayenne pepper, black pepper, and turmeric.

Cook just until the spices become fragrant, then add the tomato paste. Cook for about an additional 1 – 2 minutes.

Add the eggplant, poblano pepper, and mushrooms and cook until the vegetables are softened.

Add the crushed tomatoes, and salt (you may not need much as the feta is quite salty) then cook for another 4 – 5 minutes.

Add in the feta cheese in small clumps throughout the mixture. Make sure the cheese is submerged into the tomato sauce.

Create 5 wells in the pan and add the eggs into the wells.

Lightly run your spatula into the whites to break it slightly and allow it to incorporate some of the tomato. Leave the yolks whole.

Cook for about 2 – 5 minutes, depending on how hard you want the egg whites.

Cover and cook for 1 minute to lightly cook the top of the egg whites, but not much longer, or else you risk cooking the yolks.

Sprinkle a pinch of salt and pepper over the eggs and serve hot with a side of bread.

 At Eggland’s Best, their commitment is to produce a more nutritious egg, which is also the finest, freshest, and most delicious egg possible. From unique hen feed and strict quality standards to their network of USDA-inspected local farms all over the United States, you can be confident that a classic, organic, or cage-free egg with the EB stamp on the shell is a nutritionally superior egg that delivers farm-fresh taste.

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If you want the taste and crispiness of fried chicken, but aren’t thrilled with the idea of actually deep frying your meal here’s a tasty alternative: oven baked crispy chicken from one of our favorite food bloggers, Marin Mama Cooks. The chicken is packed with flavor thanks to the brine (good to know: you’ll need to plan ahead to make this as the chicken requires 3-4 hours to brine before baking). So if you have the time to plan ahead this recipe is a sure winner. Check it out below!

Serves 4-6

Ingredients:
6 chicken drumsticks and 2 thighs (bone-in, skin-on) or 4 thighs and 4 drumsticks – see my above note on chicken quantities – You can use any combination of chicken pieces for this recipe, even bone-in, skin on breasts. We just prefer the darker meat, as it has more protein and way more flavor.
3 tablespoons sea salt – Don’t use table salt! Table salt contains iodine, which doesn’t work with brining.
1 tablespoon honey – honey adds a depth of flavor
1-2 quarts warm/room temp water – you want enough water to cover all of the chicken
For the breading:

1 cup almond meal flour – I used Bob’s Red Mill
2 teaspoons celtic sea salt – I love this brand as it’s unrefined and chock-full of minerals
1 tablespoon nutritional yeast – I love this brand from Bragg
1 teaspoon chopped fresh thyme leaves
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
In a large (large enough to hold all the water and chicken) stainless steel or glass bowl, (don’t use plastic) whisk together 3 tablespoons sea salt, 1 tablespoon honey and 2 quarts warm water to create a brine.

Method:
1. Place chicken drumsticks and thighs into the brine, cover, and transfer to the refrigerator. Let the chicken marinate in the refrigerator for 3-4 hours. Make sure that there is enough water to submerge the chicken, if not, add more water.

2. When the chicken is finished brining, preheat your oven to 350 degrees, and line a rimmed baking sheet with parchment paper.

3. Take out the chicken drumsticks and thighs and pat each piece of chicken throughly dry with a paper towel. Drying the chicken drumsticks and thighs will keep your chicken from getting soggy.

4. In a shallow bowl, gently whisk together the almond meal, seal salt, nutritional yeast, thyme, cayenne pepper and smoked paprika. Dredge the chicken drumsticks and thighs in the seasoned breading until well-coated on all sides. Arrange them presentation side down in a single layer on the baking sheet.

5. Bake for 20 minutes, then turn over each drumstick and thigh, and then increase the oven temperature to 425 degrees and bake for an additional 10-15 minutes, or until the chicken’s internal temperature reaches 165 degrees. Increasing the oven’s temperature to 425 helps to ensure a crispy skin.

Note: If your chicken is finished cooking, but not browned to your liking, then you can place the chicken under your boiler for a few minutes to brown up the skin.

NOTE: Baking times vary as chicken cuts vary in size. My chicken cuts were on the smaller side, so my total baking time was roughly 30 minutes. Don’t worry if you overcook the meat, brined dark meat chicken is very forgiving and still tastes great even if it’s overcooked!

Have you tried brining meat before? We love this method! Tell us your thoughts below!

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.