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Open House with Chef Lois Ellen Frank (Kiowa/Sephardic)
Wednesday, November 14 • 1pm to 2:30pm • Student Activities Center, Ballroom A
Open to students, faculty, staff, alumni and neighbors
- Educational Seminar
- Food Sampling
- Book Signing
This program was made possible through a collaboration with LeManuel Lee Bitsóí, EdD, Chief Diversity Officer, the Office of Multicultural Affairs, Faculty Student Association (FSA), and CulinArt Group.
VIP Dinner*
Tuesday, November 13 • 6pm to 8pm • Wang Center
*By invitation only
Hosted by:
- LeManuel Lee Bitsóí, EdD (Chief Diversity Officer)
- Nadeem Siddiqui (FSA Executive Director)
- Jay Levenson (Interlibrary Loan Clerk)
RECIPES
NORTH AMERICAN TEPARY BEAN HUMMUS
Ingredients
- 2 finely chopped garlic cloves
- 2 cups cooked brown/white tepary beans or 2 cups cooked anasazi or other heirloom Native American beans (remove the bean cooking liquid and reserve)
- 4 tbsp freshly squeezed lemon juice
- 2 tbsp sesame tahini
- ½ tsp Kosher or sea salt
- black pepper to taste
- 2 tbsp olive oil
- 1 tsp red chile powder (mild)
- parsley
Directions
In a food processor, puree the garlic until it is a fine purée. Add the tepary beans or other Native beans into the food processor, reserving about a tablespoon for the garnish. Add the lemon juice, tahini, salt, freshly ground black pepper, half of the red chili powder and olive oil into the food processor.
Blend until creamy and well mixed, making sure there are no lumps or unblended beans. Use a little of the reserved bean juice to make the mixture creamy and smooth until you reach your desired texture.
Transfer the mixture to a medium size-serving bowl.
Sprinkle with the red chile powder and pour olive oil over the top.
Garnish with red chile powder and serve with a variety of fresh vegetables and/or bread.
Makes about 2 ½ cups
Recipe and photo by Chef Lois Ellen Frank of Red Mesa Cuisine
THREE BEAN STEW
Ingredients
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- Olive oil cooking spray to coat cast iron pot
- 2 ½ cups cooked tepary beans
- 2 ½ cups cooked organic dark red kidney beans
- 2 ½ cups cooked organic pinto beans
- 1 tsp Kosher salt
- 2 cups chopped fresh roma tomatoes or (1) 28-ounce can whole peeled tomatoes with basil
- 2 cups cooked corn kernels (fresh, frozen or canned)
- 3 tbsp dried red mild chile powder
Directions
Heat the cast iron or soup pot over medium-high heat.
Add onions, sauté for 2 minutes until translucent, then add green bell peppers and sauté another 2 minutes.
Cut each of the whole tomatoes from the can into 8 pieces (a large dice) and add them to the onions and green bell peppers. Cook for another 2 minutes, stirring constantly. Add the corn kernels and stir.
Cook for several minutes stirring constantly. Add the kidney beans, pinto beans and tepary beans and stir well.
Bring the chile beans to a boil and then reduce heat to low.
Stir in the dried red chile powder and salt.
Let simmer for 20 minutes, stirring occasionally to prevent burning.
Serve hot.
Serves 8 to 12 people
Recipe and photo by Chef Lois Ellen Frank of Red Mesa Cuisine
WHITE CORN BREAD
Ingredients
- 1 cup white cornmeal
- 3 tbsp sugar
- ½ tsp baking soda
- 2 eggs
- 2 tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ¾ cups buttermilk
Directions
Preheat the oven to 425 degrees F. Grease 2 corn stick pans, 9-inch cast iron skillet or cake pan.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the eggs and buttermilk. Gradually stir the wet ingredients into the dry ingredients.
Mix well. Then, add the melted butter and gently stir again. Do not over stir the mixture; the breadsticks taste better if you just gently stir in the melted butter at this point.
Spoon the batter into the prepared pan(s) and bake until firm, 25 to 30 minutes if using a cake pan or skillet and 10 to 15 minutes if using corn stick pans. The bread should be golden brown and spring back when touched.
Makes 1 pan of cornbread or 14 corn sticks
Recipe and photo by Chef Lois Ellen Frank of Red Mesa Cuisine
CHEF BIOS
Chef Lois Ellen Frank (Kiowa/Sephardic)
Lois Ellen Frank, Ph.D. is a Santa Fe, New Mexico based Native American Chef, a Native foods historian,
culinary anthropologist, educator, James Beard Award winning cookbook author, photographer
and organic gardener. She is the chef/owner of Red Mesa Cuisine, LLC a catering company
specializing in ancestral Native American cuisine with a modern twist.
As a Culinary Ambassador Diplomat with the U.S. State Department and Office of Cultural Affairs, she and Chef Walter Whitewater have traveled to Ukraine, the United Kingdom, and Russia to teach about the history of Native American foodways, worked with food as a form of diplomacy, and educated on how the Native American food contribution changed the Old World.
Dr. Frank works with the Physician’s Committee for Responsible Medicine (PCRM) on a program entitled The Power to Heal Diabetes: Food for Life in Indian Country using the Ancestral Native American diet for health and wellness in native communities throughout the Southwest. She is a consultant with The Cultural Conservancy (TCC) on their Native Foodways program in the San Francisco Bay area and is a cooking instructor at the Santa Fe School of Cooking. As an adjunct professor at the Institute of American Indian Arts (IAIA), she teaches about the indigenous concepts of Native American foods. As a native Long Islander, Lois went to elementary school and high school in Manhasset and spent her summers in Remsenburg where she learned organic gardening.
Chef Walter Whitewater (Diné (Navajo) Nation)
Walter Whitewater was born in Pinon, Arizona and began cooking as a young boy after seeing people cooking
at some of the traditional ceremonies his family attended. He began his professional
cooking career in 1992 at restaurants in Santa Fe, New Mexico such as Café Escalera,
Mu Du Noodles and Bishop’s Lodge. He currently works with Chef Lois Ellen Frank at
Red Mesa Cuisine, a Native American catering company. Chef Whitewater remains active
in many of his traditional ways at his home in Pinon, Arizona by returning for ceremonial
obligations and helping his father with their flock of sheep which include the Navajo
Churro breed.
He teaches cooking classes on Native American Foods of the Southwest with Chef Frank at the Santa Fe School of Cooking. Their cooking classes feature recipes from the James Beard Award winning cookbook, Foods of the Southwest Indian Nations. Whitewater also teaches private Native American cooking classes and does guest chef appearances at many restau- rants across the United States. He has worked on two public education DVD's featuring plant based ancestral Native American ingredients for healthy Native American cooking. He has appeared on several culinary television shows including Food Network’s “Southwest Cooking with Bobby Flay,” Iowa Public Television’s “Native Foods and Farming: Market to Market” and Greystone TV’s “The Secret Life of Southwest Foods.”
