Celebrating the Algonquin Indian Tribe with 3 Sisters Casserole Skillet #EattheWorld

Indigenous tribes of the USA and Canada relied  on the "Three Sister Crops" for much of their food.  These crops are Beans, Corn and Squash.  They grew abundantly back then and they continue to grow abundantly today.  Our Farmer's Markets are full of these items that were introduced to us by the Native American tribes that had their homes here before our arrival.

I made this vegetarian skillet casserole using the 3 Sisters in honor of the Algonquin Indians who were native to my hometown of Algonac, Michigan.  We are Eating the World........

Evelyne of CulurEATZ invites us every month to join her in Eating the World by visiting different regions around the globe.  This month she widened the area to include all Native Americans.  

Let's take a look at what everyone brought to the table today........

• Sneha’s Recipe: Three Sisters Soup-Native American 
• Magical Ingredients: Succotash 
• A Day in the Life on the Farm: Celebrating the Algonquin Indian Tribe with 3 Sisters Casserole Skillet 
• Amy’s Cooking Adventures: Butternut Chowder
• Culinary Adventures with Camilla: Purple Corn and Api Morado

I live in the town of Algonac, named after the Algonquians who settled in the area. Once colonization began the Algonquin Indians became very involved in the fur trade and used our waterways for transport.  We neighbor Walpole Island, accesible only by water, in the St. Clair River and belonging to Canada.  It houses the First Nation Reserve.  Each year a pow wow is held at our local high school with Native American Dancing, Crafts and Food.  

From Wikipedia:The Algonquian are one of the most populous and widespread North American native language groups. Historically, the peoples were prominent along the Atlantic Coast and into the interior along the Saint Lawrence River and around the Great Lakes. This grouping consists of the peoples who speak Algonquian languages.

A recipe search came up with tons of choices, many of which contained the 3 Sisters.  There were soups made with them, there were casseroles that included wild rice, there were stews and bowls.  All included corn. But the types of beans and squash were different depending on where the tribes were located and the season the dish was being made.

I made the filling in a large, oven proof skillet so that when I added the cornbread topping I could pop it right into the oven and not dirty anymore dishes.  I love the convenience and ease of one pot meals and this one was a huge success.  The Teen ate 2 servings of it and finished the leftovers for lunch the next day.

This is a great dish to make using fresh, seasonal veggies and I had planned on using fresh corn, green beans and summer squash however, on the day I made this I only had fresh corn that I took off the cob.  I had some lima beans and butternut squash in my freezer so those went in instead of the fresh.  It was delicious and while eating seasonally and fresh is wonderful it is also wonderful to use up some of the produce that you have stored in your freezer and pantry.

One pot meals, Skillet Dinners, Vegetarian, Meatless, Entrees

Entrees, Casseroles

Native American

Yield: 6 servings

Author: Wendy Klik

Three Sisters Skillet Casserole

Indigenous Americans often combined their crops of the 3 sisters for meals. These sisters are corn, beans and squash. I turned them into a skillet cassserole and topped it with another Native American recipe of cornbread.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 2 T. olive oil
• 1/2 lg. onion, diced
• 3 cloves garlic, minced
• 1 lb squash of choice, cut into 1" dice, I used Butternut 
• 1 pint or (15 oz) can of diced tomatoes
• 2 T. tomato paste
• 1 t. ground coriander
• 1 t. cumin
• 1 t. chili powder
• salt and pepper,  to taste
• 3/4 c. broth of choice
• 1 c. fresh or frozen corn kernals
• 1 c. fresh, frozen or canned beans (I used lima beans)
• 1 1/4 c. cornmeal
• 1/2 c. flour
• 2 t. baking powder
• lg. pinch of salt
• 2 T. butter, melted
• 1 c. milk

Instructions

1. In a large, oven safe skillet, heat the olive oil over med high heat. Add the onions and garlic and cook until fragrant and translucent.  Stir in the squash, tomatoes with their juices, tomato paste, cumin, coriander and chili powder.  Stir in the broth,  beans and corn, season with salt and pepper, and bring to a boil.  
2. Reduce heat to a simmer and cook until squash is tender, about 15 minutes.
3. While stew simmers, mix together the cornmeal, flour, baking powder, salt, butter and milk just until combined. Set aside.
4. When squash is tender, place 6 dollops of cornbread mixture onto the top of the stew and place in a preheated 375* oven until cornbread is browned and cooked through, about 25 minutes.

Notes:

If using summer squash you will not need to include the simmering portion of the recipe.

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