Santa Fe Indian School

About SFIS

Culinary Arts Program

Celebrating the Nutrition in the Foods of the Americas

The SFIS Culinary Arts Program focuses on the importance of the “Foods of the Americas” in helping heal the home communities of Diabetes Type 2. The students study both the history and preparation of these foods. In addition, the students work on taking out the bad fats, to create recipes low in fat and sugar. The final student recipes are posted below.

To learn more about this program, Download the Culinary Arts Program Brochure »

Native Recipes

Buffalo Stew  |  Quick Northern Corn and Venison Soup  |  Slow Simmered Elk Steaks and Gravy

Buffalo stew

Ingredients:

1 lb of buffalo
1/2 cup of flour
3 sticks of celery
1 stick of carrot
bag of frozen soup vegetables
12 small potatoes
pepper
garlic powder
onions
dry parsley
1 can of hominy

Directions:

  1. Get a bowl, pan, and a pot
  2. Mix the flour, garlic powder, and dry parsley in a bowl
  3. Cut half an onion, and place it in a pan with canola oil, salt, garlic powder and dry parsley
  4. While this simmers, dice the buffalo meat. After cutting the meat, place the pieces of meat into the flour mixture then into a pan until brown
  5. When the meat is brown, put it into a pot with water
  6. Cut up celery and carrots
  7. Add carrots, celery and hominy
  8. Peel and cut up potatoes and add them in the stew. And let them cook.

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Quick Northern Corn and Venison Soup

Ingredients:

1 large can of hominy or large bag of frozen corn
2 cups cooked red or white kidney beans
2 cup roasted venison or elk meat
4 cups soup stock (either from the roast venison or commercial stock)
1 small chopped onion
Fresh celery, chives, and parsley to taste
1/2 cup wild rice

Directions:

  1. Dice venison and brown in light canola oil with celery, parsley and onion in small sauce pan
  2. Transfer to a large soup pan, cover with water and add stock
  3. Simmer for an hour and add hominy or corn and cooked beans
  4. Add the wild rice and simmer until done ( about 40 minutes)
  5. Correct Seasonings and serve with warn corn bread.

Note: This is a variation of traditional Iroquois Corn Soup

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Slow Simmered Elk Steaks and Gravy

Ingredients:

4 T-bone elk steaks
1/2 large onion diced
4 cloves of garlic diced
1/4 cup dried parley crumbled
5 bay leaves whole
1/4 cup olive oil
salt and pepper to taste

Directions:

  1. Marinate elk steaks overnight with all ingredients and cover with water
  2. Place in crock pot with marinate, make sure the steaks are covered; and slow cook for 8 hours.

Serve with Gravy:

Put drippings from crock pot marinate in sauce pan, skim off fat first; and simmer
Add flour and water mixture, pour slowly into the simmering drippings to thicken.
Serve over elk steaks.

Submitted by students: Michael Browning Jr. and Joshua J. Suina

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