The Last Weekend Part 1

Frybread Tacos

serves 4-6

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon olive oil

1 cup warm water

vegetable oil for frying

In a big bowl mix flour, baking powder, salt, sugar and olive oil. Stir in water until dough begins to ball up. Cover bowl and refrigerate for 1 hour.

Heat about 1 1/2 inches oil in a large cast iron over medium-high heat until the oil reaches 350 degrees.

On a lightly floured surface roll out ping pong sized pieces of dough into 1/4 inch thick rounds. Place dough carefully into the hot oil and fry until golden brown about 1-2 minutes. Flip over and cook opposite side about 1 more minute until it becomes the same golden brown.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

Serve warm with corn, beans and spiced pumpkin. 



makes about 2 cups

3 medium sized corn ears, cleaned and husks removed

1/4 cup hominy, cooked

1/4 cup red corn, cooked

2 tablespoons olive oil

Bring a large pot filled with unsalted water to boil. Cook the corn ears for 2-3 minutes. Remove corn from pot and let it cool a bit until it is comfortable to handle. With a knife remove corn kernels from the cob and place corn (about 1 1/2 cups) in a bowl. Mix with hominy, red corn and olive oil. Season with salt and set aside until its ready to use.



makes about 2 cups

1 1/2 cup dry beans (mix of cranberry, black-eyed peas beans, pinto bean, white beans)

1/2 onion, diced

2 garlic cloves, minced

1 bay leaf

Place beans in a large bowl and cover with cool water and let them soak overnight.

Rinse beans and place them back into the pot. Add onion, garlic and bay leaf. Use enough water to cover beans by about an inch. Simmer the beans gently for 1 1/2 to 2 hours.

Season with salt and set aside until ready to use.


Spiced Pumpkin 

makes about 2 cups

1 teaspoon fresh sage leaves, minced

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon fresh ginger, minced

1 tablespoon brown sugar

½ teaspoon ground coriander

½ teaspoon ground cumin

1 1/2 pounds (3 cups) butternut squash, cut into 1/4 inch cubes

salt and pepper

In a bowl mix together sage, olive oil, garlic, ginger, sugar and coriander and cumin. Toss squash in the mixture. In a large pot, over medium low heat, cook pumpkin mixture, stirring occasionally until soft, but not mushy, about 7-10 minutes. Season with salt and pepper to taste. Set aside until ready to use.