Three Sister's Stew

[cjs]

I didn't do a search, but I don't think I've ever mentioned this little goodie of a stew on here. A couple years ago we were at the farmer's market in Portland with 'houseboat Don' and found a vendor selling packets of seasonings for various dishes.

The gal was giving samples of this stew - properly named, "CuisineMentor Native American Three Sisters Stew Gourmet Spice Blend," whew! It was just delicious, so bought a pkg. of it. I made it as soon as we got home and it's been a favorite ever since.

I just made a batch the other day and decided you all needed to know about this product also. I went on line and bought more of the packets, but they got buried and have not used them yet. Have them on the counter to be sure to try now, tho.


* Exported from MasterCook *

THREE SISTERS STEW*****

1 pound winter squash (butternut, hubbard or sweet pumpkin)
1 T. olive oil
1 medium onion, chopped
14 ounce can diced tomatoes
2 cups pinto beans, canned, drained
2 cups corn (fresh, frozen or canned)
2 Cloves Garlic, Minced
1 cup chicken or vegetable broth (I used my stock base)
1 package Three Sisters Stew Gourmet Spice Blend
salt and pepper
1/3 cup cilantro, minced - garnish

Peel and seed squash.
Cut in 1/2" cubes.
Heat oil in pan; add onions saute until soft, about 5 min.

Add squash, tomatoes beans, corn, broth and spice blend.
Bring to a simmer and gently simmer until squash is just tender, about 20 minutes.

Adjust salt and pepper, Let stew stand for an hour.
Heat, add cilantro and serve.

To order more of the spice packets - info@cuisinementor.com or fax 503-625-8706

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the other packets I have to play with -
Indian Tandoori
Afrian Piri-Piri
Mediterranean Grill
Moroccan Chicken

Fun time!!

[labradors]

Quote:

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Three Sister's Stew

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Hmmm... The last time I read Macbeth, the ingredients were quite different...

Quote:

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First Witch: Thrice the brinded cat hath mew'd.

Second Witch: Thrice and once the hedge-pig whined.

Third Witch: Harpier cries 'Tis time, 'tis time.

First Witch: Round about the cauldron go;
In the poison'd entrails throw.
Toad, that under cold stone
Days and nights has thirty-one
Swelter'd venom sleeping got,
Boil thou first i' the charmed pot.

All: Double, double toil and trouble;
Fire burn, and cauldron bubble.

Second Witch: Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder's fork and blind-worm's sting,
Lizard's leg and owlet's wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

All: Double, double toil and trouble;
Fire burn and cauldron bubble.

Third Witch: Scale of dragon, tooth of wolf,
Witch's mummy, maw and gulf
Of the ravin'd salt-sea shark,
Root of hemlock digg'd i' the dark,
Liver of blaspheming Jew,
Gall of goat, and slips of yew
Silver'd in the moon's eclipse,
Nose of Turk and Tartar's lips,
Finger of birth-strangled babe
Ditch-deliver'd by a drab,
Make the gruel thick and slab:
Add thereto a tiger's chaudron,
For the ingredients of our cauldron.

All: Double, double toil and trouble;
Fire burn and cauldron bubble.

Second Witch: Cool it with a baboon's blood,
Then the charm is firm and good.

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[Gourmet_Mom]

Thanks for sharing Jean. If I can get my hands on the mix, I'll be sure to try it. William has fallen in LOVE with winter squash.

[Old Bay]

Jean, sounds great!! One question, is there any sweetness in the spice mix? I'm funny in that I've always thought there was enough sweetness in winter squash without adding more. I'm just a savory kind of guy and only recently started eating winter squash.

[cjs]

None at all - in fact there is a little savory heat.

[DFen911]

Ok Labs...

Cat - Confused on this one..there are so many different breeds. Does color and fur play any role on flavor?

Hedge-pig - Would regular pork suffice?

Poisoned Entrails - Old tripe work in this case?

As for Toad..well my neighbors have a pond. Could I subtitute frog instead?

Fenny Snake - Since most snake tastes just like chicken, could I use the dark chicken meat?

I should have the toe of frog covered, eye of newt has me stumped, but since those little balls in tapioca feel the same I'll use that.

Wool of Bat - I have an old wool sweater that balls up or perhaps dryer lint would work.

Tongue of Dog and Addler's Fork - Well both tongues...Cow it is.

Blind Worms Sting all I have is earthworms. No sting persay but I could spice them with cayanne. That'd sting.

Lizards Leg and Owlet's Wing - I'm gonna with game hens here since they're small...maybe use quail for the owlet's wing.

So boil about 30-40 minutes?

Now double boil..should I let it come to room temp before boiling it again?

Scale of Dragon - Dragon..seriously..I do believe they are on the endangered list mister! I'll use Salmon.

Tooth of wolf - Could it be a puppy's teeth? They fall out naturally..hate to remove a perfectly good canine tooth.

Witch's mummy - why not the father...Or is this mummy a long lost relative? Are excavation fees covered? And I have to know..maw and guff? The mouth and lungs? Eeww

Liver of blaspheming Jew.. - I'll see if my butcher can order a goats gall. Odd but they'll work with me.

Slips of Yew - not poisonous but I'm going with saffron here.

Ok ok I'll try and pick them at a waning moon..sheesh. You owe me a new flashlight.

Nose of Turk and Tartar's lips. That's gonna be tricky. Not sure if I can find any true full blooded turks or tartars.

The finger...well I am trying to watch my cholesterol so might just leave this out.

I see that I reduce this all down to till nappe'.

Tiger's chauldron's - again protected list...tripe it is. I'll pan sear it first for added flavor.

Again with the boiling. My gas bill is gonna sure go up. Cool with baboon's blood...didn't say how much, I'll use chicken livers. We are watching what we eat you know

Now would you serve this over rice or pasta?

[labradors]

Be careful about substitutions in this kind of recipe...

... *POOF* ...

You and the three sisters have just been transformed into three-toed sloths!

Ai! Ai! Ai! Ai! ...

[Gourmet_Mom]

GEEZ! She's been into the jello shots!

[Old Bay]

Why did you leave out eye of newt??!
Jean it's a great sounding recipe-- pay no attention to this drivle, or whatever--Hallowen hangover---Witches Of Eastwick--who knows?

[pjcooks]

Very good, Denise and Labs! Such quick thinkers, when I can barely remember where I put my office keys! Jean, the recipe sounds delicious (love squash) but I'll always remember it by these wise guys' renditions

PJ