Buffalo Cookbook: The Low Fat Solution To Eating Red Meat

After my husband David's heart attack in the late eighties, I became compulsively conscious of what he ate. Fat and cholesterol were as closely monitored as his blood pressure and pulse. Equally concerned about our young son Jordan, who was tested and found to have hereditary high cholesterol, diet and nutrition became my primary focus. After many consultations with hospital dieticians and outside nutritionists, we were given charts, books, and the clear message, No Red Meat! As a good dietary student frightened by our situation, I diligently followed the dictates of the hospital, making the directives a learning process. We eliminated red meat from our diet and transformed all of the gourmet cooking my family had become accustomed to into healthy and acceptable heart smart cuisine. Challenges always entice me . . . the bigger the challenges, the more interesting it becomes. We began eating endless quantities of vegetables, fruits, chicken, turkey, and tofu (higher in fat, but still legitimate). Still, we longed for that juicy burger or succulent rare steak. Three years later and tofu-ed into oblivion, David and I were in South Dakota, as David was commissioned to do the painting for Mt. Rushmore's fiftieth-anniversary celebration. Numerous local eateries were serving buffalo burgers and other bison specialties--touting this game as a healthy alternative to beef. The claims were accurate; there was virtually no fat present in the meat. Buffalo/bison became the salvation of our dietary dilemma.

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Fry Bread Recipes From Various Tribes

Indian fry bread recipes may vary from region to region and from different tribes. A typical frybread recipe consists of flour, water, salt, a small amount of oil, and baking powder. The ingredients are mixed and worked into a simple dough and covered with a cloth for 30 minutes to an hour, until the dough rises. It is then formed into small balls and are either rolled or pulled into flat discs prior to frying in hot oil. We offer the following fry bread recipes from various tribes for you to try. One thing for certain, they will all taste great!
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Indian Fry Bread History: Explore a Complex & Fascinating Story

Navajo Innovation, Reservation Rations & the Mexican Tortilla - Ask most folks in American about fry bread and you will find that they consider it a traditional Native food. While this may be true given its origins, it is not an accurate description of its historical roots. Fry bread was created by the Navajo in 1864 when the U.S. government created the reservation system and the distribution of food commodities to the peoples and tribes ‘moved’ there whose way of life (and feeding themselves) had been disrupted.
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