Monday, December 8, 2008

Update #2: INDIANS (Attentiveness)

We studied two Indian groups:  
Plains Indians & Southeast Indians.

Here JSS and COS are learning a little geography as they map the U.S.,
outlining the geographic regions of these groups of people.
Here they made & decorated their own teepee's like
the Native American's did.  We're only missing our
long poles, which gave the teepee it's frame.
Notice two things: the smoke flap at the top & 
the opened door flap, which signified
that a guest was welcome to come inside.  :)
Hand-making their very own moccasins.

Modeling their hand-made moccasins.
An event Simon took the boys to while we were studying Indians.
JSS learned to throw a hatchet...and hit the target!!
One of the Native American dishes we made.  This one
is called "Three Sisters Succotash."  The three sisters
are corn, beans and squash.  This was a delightful dish!
(See recipe below)
Trip to Moundville, AL.  This is the largest mound.
Treking up to the largest mound was a feat!
Enjoying the view and taking advantage of 
the beautiful fall foliage the Southeast affords.
The view of some of the surrounding mounds atop the big one.
It's a matter of perspective, I suppose, but we love this photo of COS!
Enjoying some more of that beautiful fall foliage.
Skipping rocks on the Black Warrior River in AL.
Gorgeous Smith genes, man!

"Three Sisters Succotash"
Yields:  5 one-cup portions
Prep Time: 20 minutes
Cook Time:  20 minutes

1 tbsp veg. oil
2 cups yellow onion, chopped
1 large red bell pepper, chopped
1 jalepeno or other small hot chili pepper, diced
1 cup green or golden summer squash, chopped
2 cloves garlic, minced
1 tbsp ground cumin seed
1/4 tsp black pepper
1 tsp salt
2 cups canned lima beans, drained (or frozen, thawed)
1/2 cup chicken or vegetable broth
2 tbsp fresh cilantro, chopped

Place a large saute pan on high heat until very hot.  Add 1 tsp of the oil, the corn, peppers, and onion, then saute until the vegetables start to brown and caramelize slightly.  This should take only about 5-7 minutes.  Add the remaining oil, squash, cumin, salt, black pepper and garlic.  Cook for another 3 minutes on medium heat.  Add the broth, cilantro, and lima beans.  Simmer until all the vegetables are tender.  It should take about 5 minutes.  Enjoy our new favorite dish!

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