MADDIE DAY here, with a delicious one-pot recipe that is a nod to this week's Indigenous Peoples' Day, formerly known as Columbus Day. Read down for an ARC giveaway, too!
We added a piece of grilled chicken thigh on the side |
I'd like to begin by acknowledging that the land where I live in northeastern Massachusetts is traditionally the land of the Pawtucket, Pennacook, and Abenaki people, and is the historic lands of the Wabanaki Confederacy.
I am not a member of any tribe (other than the Scottish Maxwells and Irish Flahertys several generations removed), but I wanted to make a dinner last Monday that reflects and honors the original residents of the area where I've made my home for forty years. Squash, beans, and probably some kind of wild onion and wild garlic were native to New England. Tomatoes and quinoa were native to the Americas, if not hyper-local
My latest book, Murder in a Cape Cottage, takes place on Cape Cod, where the Mashpee Wampanoag people continue to be a vital tribe. I have two Wampanoag characters who both happened to be out of town during the book, but no worries, they'll be back in Murder at a Cape Bookstore, releasing next August. Here's a sneak first peek at the cover, just for you!
The small butternut squash I used in today's recipe were volunteers near my compost pile, and the tomatoes - well, you can see I am awash in tomatoes at the moment. The garlic and parsley in the recipe are from my garden, too.
Indigenous Skillet Supper
Note: I lay no claim to this being a meal current Massachusetts indigenous people might cook.
Ingredients
I forgot to include the cheese in the photo, and also left out the salt and pepper. |
1 pound peeled and seeded butternut squash, cut into 1/2-inch (more or less) cubes
3 tablespoons olive oil
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup quinoa
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 1/4 cups vegetable stock
2 cups diced fresh Roma-type tomatoes
1 (15-ounce) can black beans, rinsed and drained
2 large handfuls baby spinach leaves
1 cup grated Monterey jack cheese
1/2 cup chopped parsley
Directions
Preheat the oven to 450ºF
On a rimmed baking sheet, mound the squash in the
center. Sprinkle it with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8
teaspoon pepper. Toss to coat the squash, massaging the oil into the cubes to
coat them.
Roast for about 20
minutes, turning it once after 15 minutes, until tender and browned in places.
Remove from oven and let cool.
Place the quinoa in a fine-mesh strainer and
rinse it with cold running water for 1-2 minutes, shaking the strainer and
stirring with your hands to remove the bitter coating (saponin) from the seeds.
In a large skillet (I used my favorite cast iron skillet) over medium-high heat, add the rest of the oil. Once the oil shimmers, add the onion, and cook, stirring
occasionally, for 4 minutes or until lightly browned.
Add the garlic, oregano, chili powder, and cumin, and stir for 1 minute. Add the quinoa, diced tomatoes (including
the juices), drained beans, and 1/2 teaspoon salt.
Add the broth and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 18 to 20 minutes, or until the liquid is absorbed.
Stir in the spinach and and squash and cook for another minute, or until the spinach wilts and the squash is reheated.
Fold the parsley into the skillet.
Sprinkle with cheese and replace the lid for a minute or until the cheese is melted. Serve with the protein and wine of your choice.
We included grilled chicken thighs with the meal, but the supper itself is vegetarian - or vegan if you omit the cheese. And it was delicious!
I'll send one commenter an ARC of the next Country Store mystery, Four Leaf Cleaver.
Readers: What's your favorite local foods dish to eat or cook?
I live in the Buffalo, NY area, and there is a fairly large Polish population. One of my family's (my mother's side of the family is Polish) favorite dishes is Pierogis...there are so many different kinds too...savory & sweet/dessert versions. And they're always a part of Christmas Eve dinner.
ReplyDeleteI love Pierogi, but I've never had a homemade one.
DeleteIt's Iowa so it's all about corn, pork, beef. We're 30 minutes from Hormel- every store has lots of Spam, bacon, etc. Most people have a garden and fresh veggies are everywhere. And with the large population of German heritage my town has the a bratwurst festival every summer, with plenty of sauerkraut and beer. My favorite, though, is a corn soup recipe from my neighbor. Perfect for the cold months.
ReplyDeletekozo8989(at)hotmail(dot)com
Mmm - bratwurst and beer!
DeleteThere is a vietnamese restaurant here the food is amazing. Only go twice a year. cheetahthecat1982ATgmailDOTcom
ReplyDeleteThank you for the recipe sounds delicious deborahortega229@yahoo.com
ReplyDeletei admit to ignorance about what would be indigenous in my urban area. so instead i'll cite our local dim sum restaurant, great for a special treat.
ReplyDeletewskwared(at)yahoo(dot)com
With the beans and quinoa this is protein packed even before the cheese. It sounds great.
ReplyDeleteI recently tried delicata squash for the first time. It's sweet and nutty and has the advantage of an edible exterior. No peeling needed.
Oops libbydodd at comcast dot net
DeleteLibby, you are our lucky winner! Congratulations, and please check your email.
DeleteHurray!
DeleteTonight I am making a bean and veggie packed salad/ dip called Texas Caviar or Cowboy Caviar that is served with tortilla chips. It is for a Saturday block party that I have organized for our neighbors.
ReplyDeleteNancy
allibrary(at) aol (dot) com
That looks delicious! . . . and so healthy!
ReplyDeleteThis sounds like it would be somewhat native to this area. Living in the desert southwest, Mexican food is almost native to the area. I love to make enchiladas, either sweet potato and black bean with red sauce or chicken with green sauce. YUM!
ReplyDeleteSince I live in the south, I have been exposed to more of the typical southern dishes. Part of my husband's ancestry is Cajun so I have also been more exposed to Cajun food since Louisiana is not that far from us. I remember the first time I tried seafood gumbo and how delicious I thought it was. cherierj(at)yahoo(dot)com
ReplyDeleteI'm originally from southwest Michigan and was brought up in a Polish, German and Dutch household. Some of my favorite foods are pork schnitzel, sweet and sour cabbage and dumplings.
ReplyDeletediannekc8(at)gmail(dot)com
I eat healthier these days so I haven’t had one in a while but pork roll and egg sandwiches are pretty much a NJ diner breakfast staple. sgiden at verizon(.)net
ReplyDeleteProbably Tex-Mex/Mexican. Lynn in Texas. lola777_22@hotmail.com
ReplyDeleteI live in Amish country in PA. A local fa vorite is chicken pot pie which is homemade dough and a creamy chicken mixture. So delicious!
ReplyDeletelindalou64(@)live(dot)com
Libby Dodd is our lucky winner! Congratulations,Libby, and please check your email.
ReplyDeleteI live in the Southwest so TACOS it is
ReplyDelete