Three Sister Soup

3 Sister Soup – Iroquois style

Made with the three sisters of corn, beans and squash, this traditional Iroquois soup is both healthy and delicious.

2 cups corn kernels
2 cups green beans, chopped
2 cups butternut squash, cubed and peeled
1 ½ cups potatoes, peeled and diced
2 tbsp. flour
2 tbsp. softened butter
3/4 tsp. salt
½ tsp. pepper

In a large pot, bring corn, green beans, squash and potatoes, and five cups of water to a boil. Reduce heat, then cover and simmer for about 10 minutes, or until the vegetables are almost tender. Blend flour with butter and stir into soup; increase heat to medium and cook stirring occasionally for about 5 minutes. Add salt and pepper to taste.
Makes 4 to 6 servings.

Ginger Chocolate Chip Muffins

1egg
300 ml (1 1/4 cups) regular evaporated milk (plain soy milk)
75 ml (1/3 cup) vegetable or canola oil
75 ml (1/3 cup) liquid honey (maple syrup)1
5 ml (1 tablespoon) grated orange zest (omitted)
625 ml (2 1/2 cups) all-purpose flour (half whole wheat)
15 ml (1 tablespoon) baking powder
2 ml (1/2 teaspoon) salt
5 ml (1 teaspoon) ground ginger (didn't have any)
375 ml (1 1/2 cups) chocolate chips (dark chocolate)
50 ml (1/4 cup) chopped crystallized ginger

Topping (did not do topping, but it would be good)
50 ml (1/4 cup) finely chopped crystallized ginger
45 ml (3 tablespoons) granulated sugar

Preheat oven to 180 C (375 F). Grease a 12-cup muffin pan or line with paper liners.
In a large bowl, beat together egg, evaporated milk, oil, honey and zest.
In a separate bowl, combine flour, baking powder, salt and ground ginger.
Add to liquid ingredients, stirring just to moisten.
Stir in chips and 50 ml (one-quarter cup) chopped ginger.
Spoon batter into prepared muffin cups.

For topping:
Combine ginger and sugar.
Sprinkle over top of muffins.
Bake in centre of preheated oven for 15 to 20 minutes or until tops spring back when lightly touched.
Makes 12 large muffins.