Holidays Around the Globe.The end of the year brings major celebrations to many different populations around the world. In the United States we climax the year with three, which vary across ethnic and cultural groups. For a glimpse of three holidays, Tracy Granberry, the student author, interviewed classmates Classmates can refer to either:
Thanksgiving is the major holiday for African-Americans out of the mix of Thanksgiving, Christmas, and New Year's. It is a time when everyone stops everything and goes to grandmother's house. Even Christmas does not compare with the imperative for all to gather at grandma's for Thanksgiving. The menu is purposely low-cost, with yams central to the menu. A staple in Africa, the giant yam may grow to 100 pounds there. Yams may have been served throughout the year frequently, but on weekends and for Thanksgiving they are candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: . The balance of the menu is familiar to most American families. Family togetherness is important to the Hispanic celebration of Christmas. An abundance of good food centers on beans, tortillas, salsa, and, most certainly, tamales. One of the male Hispanic faculty members at Loma Linda University's School of Allied Health makes 500 tamales before Christmas every year for the many relatives that join in the feast. Food and family comprise the major elements of Christmas celebrations with large numbers gathered together for singing, table games, and much conversation. New Year's is a four-day holiday in Japan and the only official time of year that Japanese women get a break from their cooking chores, since the food preparation is completed by December 31. O-setchi cuisine is the special food cooked to celebrate the new year. Although there are many varieties of o-setchi, it is common to associate delicious cuisine with health, happiness, and good harvest. The traditional foods each with a particular meaning--are prepared in advance and closely packed together in a four-tiered lacquered box called a jubako. The whole family is served from the highly decorated red with gold or white or black lacquered box to multiple small bowls. Around the circle, special foods are prepared with special meaning. If your family is adventuresome, try a food from another culture this holiday season. You just might like it, and thoughts of health, happiness, and prosperity might become self-fulfilling prophecies. AFRICAN-AMERICAN THANKSGIVING RECIPES MOCK TURKEY 1 cup lentils, uncooked 1/2 cup chopped walnuts 2 eggs, beaten 1 small onion, chopped 1/4 cup chopped celery 1 T. oil 1 package Morning Star Burger-Style Crumbles 1 cup low-fat milk 1 t. salt 1/2 t. sage 1/2 t. celery salt 1 cup bread crumbs Wash lentils, and cook until tender. Mash lentils and add walnuts and eggs. Saute onion and celery in oil. Add to lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. mixture. Add the burger-style crumbles, milk, salt, sage, celery salt, and bread crumbs. Bake at 350 [degrees] F in an oiled loaf pan for 30-40 minutes. Slice and serve with dressing. Serves: 8. Calories per serving: 274; protein: 22 grams; fat: 9 grams; carbohydrate: 28 grams; cholesterol: 54 milligrams. Mock Turkey Dressing 1/2 loaf stale bread, crumbled 2 cups milk 1 medium onion, minced 1 t. sage 2 eggs, beaten 2 T. chopped fresh parsley 1/4 cup margarine salt to taste Soak bread crumbs in milk. Combine with all of the remaining ingredients. Bake at 350 [degrees] F (in same oven with mock turkey) until set. Note: A slice of mock turkey with dressing and cranberry salad goes nicely served together. Serves: 8. Calories per serving: 156; protein: 6 grams; fat: 8 grams; carbohydrate: 15 grams; cholesterol: 54 milligrams. MUSTARD GREENS 3 bunches mustard greens (1 1/2 pounds) 1 small onion, chopped 3 cloves garlic, minced 1 1/2 T. peanut oil 2 1/2 cups water salt to taste Wash and cut up the mustard greens. Cook all ingredients in a covered pot with just enough water to cover half the ingredients. Cook for 30 minutes or until the greens are tender. Salt to taste. Serves: 6. Calories per serving: 65; protein: 3 grams; fat: 3 grams; carbohydrate: 5 grams; cholesterol: 0 milligrams. New Year's is a four-day holiday in Japan. HISPANIC CHRISTMAS RECIPES TOMATO RICE 1 T. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups raw white rice 3 cups stewed tomatoes 1 1/2 cups water 1 chili pepper (green, finely chopped) 1 t. dry basil salt to taste Heat oil in frying pan; saute onions and garlic just until tender. Add rice and stir-fry for two minutes. Stir in remaining ingredients and bring to a boil. Cover and cook over medium heat for 25 minutes. Turn off heat and allow the mixture to cook in its own steam for another 30 minutes. Serve hot. Serves: 9. Calories per serving: 163; protein: 3 grams; fat: 2 grams; carbohydrate: 33 grams; cholesterol: 0 milligrams. SPINACH WITH CHEESE TAMALES 8 cups masa flour, dry 5 1/2 cups water 4 t. salt 2 1/2 cups corn oil 4 1/2 cups chopped fresh spinach 3/4 of a pound Monterey Jack cheese 2 1/4 cups enchilada sauce 30 corn husks To make dough: Combine masa flour, water, salt, and oil. Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. fresh spinach into the dough. Knead the dough until smooth (about 10 minutes). Makes 30 large tamales with one to two per person. To make filling: Combine the Monterey Jack cheese “Monterey Jack” redirects here. For other uses, see Monterey Jack (disambiguation). Monterey Jack is a type of semi-hard cheese using cows milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). and enchilada sauce. To make tamales: Soak husks (if using dry ones) in warm water until soft. Separate to facilitate softening. Clean off any dirt. Use one large or 2 small husks per tamale Tamale (təmä`lē), town (1984 pop. 136,828), capital of the Northern Region, N Ghana. It is a road junction and agricultural trade and education center. . Prepare masa dough. Prepare tamale filling. Shape 1/2-cup dough into a flattened oblong ball, and place it in the middle of a corn husk. Make an indentation in·den·ta·tion n. A notch, a pit, or a depression. in the middle of the dough large enough to hold 2 tablespoons of the filling. Fold husk around dough to form a pocket sealing in filling. Arrange tamales in steamer in circular pattern; leave space in the middle to add hot water. Steam 1 hour. (If you do not have a steamer, you may place a rack or clean jar lids in the bottom of a large pot. Cover with a clean cloth and a tight-fitting lid. Steam over medium heat for 1 hour.) Yield: 30 tamales. Calories per serving (two each): 543; protein: 6 grams; fat: 39 grams; carbohydrate: 46 grams; cholesterol: 0 milligrams. Note: Tamales freeze well. Leftovers can be reheated in a steamer and served in minutes. Invite family and friends for a tamale-making party to add to the holiday fun. COLD FRUIT PUNCH (PONCHE DE FRUTA FRESCA) 3 cups pineapple chunks water 2 papayas, peeled and cut into chunks 2 cups raw guava 4 cups orange juice, freshly squeezed 4 cups carbonated water In a blender or processor, nearly liquefy liquefy /liq·ue·fy/ (lik´wi-fi) to become or cause to become liquid. the pineapple chunks in two batches with 1/2-cup of water for each batch. Blend or process the remaining fruit in batches with 1/2-cup of water for each batch. Combine all juices. Add the remaining carbonated water and chill before serving. Serves: 10. Calories per serving: 115; protein: 1 gram; fat: 0.3 gram; carbohydrate: 28 grams; cholesterol: 0 milligrams. JAPANESE NEW YEAR'S RECIPES BLACK BEANS (KUROMAME) 6 cups water 1 pound black beans 1/2 cup sugar 2 T. soy sauce Soak beans overnight; drain. In a large saucepan, bring water to a boil with the beans. Reduce heat and simmer for 45 minutes or until tender. (Beans should be covered with water throughout the cooking process.) Add sugar and soy sauce and simmer for another 20-30 minutes. Let stand for 30 minutes to allow beans to absorb sugar and soy sauce. Serves: 10. Calories per serving: 195; protein: 10 grams; fat: 0.6 grams; carbohydrate: 39 grams; cholesterol: 0 milligrams. Kuromame (black beans) are a symbol of good health. Mame also means hardworking. Japanese people eat boiled black beans on New Year's Day New Year's Day, among ancient peoples the first day of the year frequently corresponded to the vernal or autumnal equinox, or to the summer or winter solstice. In the Middle Ages it was celebrated among Christians usually on Mar. 25. hoping to be "hardworking" throughout the year. DAIKON dai·kon n. A white radish (Raphanus sativus var. longipinnatus) of Japan, having a long root that is eaten raw, pickled, or cooked. Also called Chinese radish, Japanese radish, Oriental radish. AND CARROTS IN SWEETENED sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. LEMON JUICE (NAMASU) 1/2 pound raw daikon radish (Japanese radish), shredded 2 cups shredded carrots 2 t. salt 1 cup water 2 t. lemon juice 1 1/2 t. sugar 1/8 t. monosodium glutamate (MSG) In a medium-sized bowl, combine daikon radish radish, herbaceous plant (Raphanus sativus) belonging to the family Cruciferae (mustard family), with an edible, pungent root sliced in salads or used as a relish. , carrots, salt, and water; stir thoroughly. Set aside for 30 minutes. Drain mixture; squeeze dry. Return to a mixing bowl and add lemon juice, sugar, and MSG MSG: see glutamic acid. . Mix thoroughly. Serve at room temperature in small bowls. Serves: 6. Calories per serving: 27; protein: 0.6 grams; fat: 0.3 gram; carbohydrate: 6 grams; cholesterol: 0 milligrams. Note: While namasu is most popular in summer, it is not unusual to see it gracing meal tables for the New Year celebration. SWEET POTATO CUPS 1/2 cup light or dark raisins 2 pounds sweet potatoes or yams 2 T. margarine 2 T. grated orange rind 1/2 t. salt 1/4 cup brown sugar 2-3 T. milk (optional) 3 egg whites 1/4 t. cream of tartar 6 T. white sugar 6 orange shells Rinse and drain raisins. Cook unpeeled Un`peeled a. 1. Thoroughly stripped; pillaged. 2. Not peeled. sweet potatoes or yams in a small amount of water for 20 minutes (or until tender). Cool. Peel and mash. Add margarine, orange rind, salt, and brown sugar; beat until fluffy, adding a little milk if potatoes are dry. Stir in raisins. For meringue: In a separate bowl, whip egg whites until frothy. Add cream of tartar cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. and sugar a little at a time; continue beating until mixture is stiff enough to hold a peak. The mixture will be stiff and glossy. Heap potato mixture into orange shells, or turn into a buttered baking dish. Top with sweetened meringue. Bake at 350 [degrees] F 20 minutes, or until thoroughly heated and meringue is golden brown. Serves: 6. Calories per serving: 381; protein: 13 grams; fat: 4 grams; carbohydrate: 74 grams; cholesterol: 0.20 milligrams. CRANBERRY SALAD 1 can jellied cranberry sauce 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup diced celery 1/2 cup chopped walnuts 1/2 cup diced green apples celery leaves cranberries for garnish Mash cranberry sauce with a fork. In a small cup, soak gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. in cold water two minutes; place cup in a pan of boiling water and heat until gelatin is dissolved. Add to mashed cranberry sauce. Chill until mixture begins to jell. Fold in other ingredients. Pour into a one-quart mold; chill in refrigerator until set. To serve, unmold un·mold tr.v. un·mold·ed, un·mold·ing, un·molds To remove from a mold: unmold a lemon mousse. and garnish plate with celery leaves and cranberries to give the effect of a holly sprig. Serves: 6. Calories per serving: 126; protein: 2 grams; fat: 3 grams; carbohydrate: 23 grams; cholesterol: 0 milligrams. Note: Make a day ahead and unmold and garnish just before serving. The combination of flavors and bright red hue compliments a holiday feast. PINTO BEANS WITH RED CHILI PEPPERS 3 cups dry pinto beans, soaked overnight water 2 t. olive oil 1 medium red onion, chopped 1/2 t. ground cumin 1 1/2 pounds mild red chili peppers, thinly sliced 4 cups vegetable broth 4 T. cornstarch salt to taste Drain soaked beans. In a large saucepan, cover the beans with water and cook 45 minutes or until soft. Drain beans. In a large fry pan saute onion in oil just until soft. Add cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. and chili peppers and continue heating until just tender; stir occasionally. Set aside 1/2 cup of the broth. Stir beans and remaining broth into onion mixture. Heat to boiling. In small bowl, stir together reserved broth and cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. . Stir into boiling mixture and cook until sauce is thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. and clear; stir continually to avoid lumps. Add salt to taste. Serve hot. Serves: 81 Calories per serving: 215; protein: 12 grams; fat: 3 grams; carbohydrate: 37 grams; cholesterol: 0 milligrams. Serve with fresh warm tortillas and your favorite salsa. MANGOES WITH BLACKBERRY SAUCE (MANGOES CON SALSA DE MORA) 2 cups blackberries 1/2 cup sugar 3 T. lime juice 1 cup water 8 ripe mangoes, peeled and sliced Blend blackberries, sugar, lime juice, and water in a blender. Strain into a small bowl to remove seeds. Arrange mango slices on individual dessert plates. Drizzle with the blackberry sauce. Serves: 8. Calories per serving: 209; protein: 1 gram; fat: 0.7 grams; carbohydrate: 54 grams; cholesterol: 0 milligrams. BUCKWHEAT buckwheat, common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid. Species native to the United States are most common in the West. NOODLE SOUP WITH GRATED MOUNTAIN YAMS (TORORO SOBA so·ba n. A Japanese noodle made with buckwheat flour. [Japanese, buckwheat, buckwheat noodle.] ) 10 cups water 2 t. lemon juice 6 ounces finely grated yama imo (Japanese mountain potato/yam) 5 T. vegetarian dashi seasoning 10 ounces Soba (buckwheat noodles) 2 green onions, chopped 1/2 cup soy sauce Combine 2 cups of water and lemon juice in a bowl. Peel the yama imo and soak in lemoned water for about 15 minutes. Grate finely. Reconstitute re·con·sti·tute tr.v. re·con·sti·tut·ed, re·con·sti·tut·ing, re·con·sti·tutes 1. To provide with a new structure: The parks commission has been reconstituted. 2. dashi da·shi n. A clear soup stock, usually with a fish or vegetable base. [Japanese, broth.] according to package directions; place in a chilled bowl refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. . In a large pot, cook soba according to package directions in boiling water (for approximately 6-8 minutes or until tender, not soft. The soba should not be tough or elastic.) Drain noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. in a colander. Rinse in cool water and toss gently. Place the soba on a serving dish and garnish with grated yama imo. Sprinkle with green onion. Mix dashi and soy sauce, and ladle one cup into soup bowl. (Soba noodles are dipped in soup for flavor.) Serves: 4. Calories per serving: 394; protein: 14 grams; fat: 2 grams; carbohydrate: 80 grams; cholesterol: 0 milligrams. The Japanese eat soba on New Year's Day to ensure prosperity and longevity. Georgia E. Hodgkin, Ed.D., RD., F.A.D.A., is a faculty member at Loma Linda University Founded in 1905, Loma Linda University (LLU) is a private, Christian, coeducational, health sciences university located in Southern California 60 miles east of Los Angeles close to San Bernardino and near beaches, mountains, and the desert. (LLU LLU Loma Linda University LLU Local Loop Unbundling LLU Lending Library Unit LLU Layered Language Understander LLU Local Logic Unit ), School of Allied Health Professions, Department of Nutrition and Dietetics dietetics /di·e·tet·ics/ (-iks) the science of diet and nutrition. di·e·tet·ics n. The branch of therapeutics concerned with the practical application of diet in relation to health and disease. . Tracy Granberry is a senior student dietitian dietitian /di·e·ti·tian/ (di?e-tish´in) one skilled in the use of diet in health and disease. di·e·ti·tian or di·e·ti·cian n. A person specializing in dietetics. at LLU, who interviewed her fellow classmates. LLU has students from about 80 countries each year. |
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