I usually host dinner parties at our house. I love cooking Japanese, Thai, Greek, Indian, Vietnamese, Italian, Filipino, Chinese…you get the picture. I just love cooking different kinds of food. A friend suggested that we take turns hosting dinner parties at each other’s houses. Together, with a group of friends (most of whom are also educators), we get together a few times a month for great food, great conversation, and a great time. It helps that we all have children around the same age.
At one of the International Dinner nights, the theme was Native Canadian food. Our hosts prepared a veritable feast for their guests. The dish that stood out the most (apart from the maple moose stew and the cranberry glazed duck) was the Three Sisters and Their Red-Headed Step-Sister soup.
How fitting for a Meatless Monday recipe! We still have squash from our garden, so I thought it would be a great opportunity to use them. This can be made as a vegan or vegetarian dish (if you substitute the chicken broth for vegetable broth and don’t do the roux/flour and butter to thicken the soup).
The Three Sisters are squash, hominy (corn), and beans. Our friends added their red-headed step-sister to the recipe (carrot). I think the “chef” also added some barley to the soup. The result was a hearty, delicious, and nutritious dish. I would have been happy just eating the soup as a meal! There were so many other tasty dishes to sample that night though! Please excuse my horrible cell phone cam pic!
The following recipe comes from Allrecipes.com:
- 2 cups canned white or yellow hominy, drained
- 2 cups fresh green beans, trimmed and snapped
- 2 cups peeled and cubed butternut squash
- 1 1/2 cups diced peeled potatoes
- 5 cups water
- 1 1/2 tablespoons chicken bouillon granules
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon pepper
Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.