Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Métis Cookbook ~ National Indigenous Peoples Day ~ Tangy Coleslaw ~ Dandelion Syrup

Unfortunately this is one of only two Métis/Indigenous cookbooks I have. I am a bit surprised that there aren't more Métis, Aboriginal, Indigenous, Canadian cookbooks. There are many things we can learn from ancestral, regional, and provincial cuisine. Food history... or the history of food is important to culture, identity and acceptance. Not only "you are what you eat", you are what you cook, bake and share. It is our first memories of food and the home kitchen that carry us through holiday seasons, special get togethers, and daily life. Passed down from generation to generation. The sharing of food, stories and laughter and the most powerful... smell. Those strong culinary memories, whether homemade or pre-made, gives us our culinary inhibitions to go forward with positive energy to create and re-create inside our kitchen. To feed our families and friends. 

This cookbook was created by the National Aboriginal Health Organization and the recipes are more modern with a traditional flair. This book is a testament to the Métis mothers of the past who always found a way to throw together a great meal. Who chose ingredients solely based on the seasons and what was at hand. They relied on hunting, gathering, farming, and fishing and in harsh winter conditions, canning preserves were their staple. They had a more practical way of looking at food.

The Métis cookbook has great information, helpful tips and the recipes are broad so there is something for everyone. Under the Teas and Home Remedies chapter there is a sub chapter called Aboriginal Healing which I really like. I wanted to share these two recipes from the cookbook:   

Tangy Coleslaw

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In a bowl place:

1/2 cup light mayonnaise

1/2 cup apple cider vinegar

1 to 2 teaspoons white sugar

4 teaspoons dill seed

salt and pepper to taste

1/2 head of shredded cabbage

1 each green, red, and yellow pepper, diced to thinly julienned

3 green onions, sliced

- Whisk together mayonnaise, vinegar, sugar, dill, salt and pepper.

- Mix together shredded cabbage, peppers and green onions.

- Toss with dressing.

- Refrigerate until ready to serve.  

This recipe is quite unique so I wanted to share it too...

Dandelion Syrup

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Makes 4 cups

50 Dandelion flower heads, untreated with chemical spray

1 lemon

8 cups water

5 cups white sugar

-Put dandelion flower heads in a large sauce pan.

-Squeeze in the juice out of the lemon and add water. Bring to a boil.

Cover and simmer for 1 hour.

- Remove from the heat and let stand over night, covered.

- Strain, return the liquid to a clean saucepan, and add white sugar.

Stir well and bring to a boil.

- Reduce heat and simmer for 1 and 1/2 hours or until it reaches the consistency of maple syrup.

-Store in a sealed, sterile jars in the refrigerator. Serve over waffles or pancakes.