50 Best Fruit Juices and Smoothies by [download kindle ebooks]


  • Full Title : 50 Best Fruit Juices and Smoothies: Tasty, fresh, and easy to make!
  • Autor: 
  • Print Length: 67 pages
  • Publisher: Adams Media
  • Publication Date: February 4, 2013
  • Language: English
  • ISBN-10: B00C1ORY2A
  • ISBN-13: 
  • Download File Format: epub

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They’re fast. They’re healthy. And they’re right at your fingertips. The 50 Best Fruit Juices and Smoothies is an appetizing selection of delicious drinks that’ll give you a taste for the beneficial beverages. From Apple Lemonade juice to Purple Cow smoothies, there’s plenty included so you can whip up satisfying and tasty smoothies and juices. Enjoy!

 

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e of Man: Christmas Bonnag (Candied fruit bread)

145

Betty J. Belanus

Israel: Zucchini Caviar

146

Liora Gvion

Italy: Spaghetti alle alici e noci (Spaghetti with anchovies and

walnuts);

Pollo al forno con patate e piselli (Chicken with

potatoes and peas)

147

Anthony F. Buccini

Jamaica: Jamaican Rice and Peas

151

Deion Jones

Contents • xi

Japan: Namasu (Vinegar-marinated carrot and daikon strips);

Buta no kocha-ni (Tea-boiled pork)

152

Ayako Yoshimura

Jewish, Ashkenazi: Challah (Bread); Kneydlekh (Matzo balls) 154

Eve Jochnowitz

Jewish, Sephardic: Panezico de Asucare or Boyos Dulces

(Sweet

bread)

156

Ken Albala

Jordan: Foul ( Ful Mudammas) (Breakfast beans)

157

Lucy M. Long and Issa Baiz

Kenya: Mchuzi na Wali (Meat stew and rice)

159

Sheila Navalia Onzere

Korea: Bulgogi (Fire meat)

161

Jonna Adams Goreham and Lucy M. Long

Kyrgyzstan. See Central Asia.

162

Kuwait: Zubaidi (Pomfret fish) and Rice

163

Nailam Elkhechen

Laos: Kua Mii (Lao fried noodles)

165

Sue Eleuterio

Latvia: Ja¯n∙u siers (Solstice cheese)

166

Susan Eleuterio

Liberia: Pepper Soup/Peppersoup (Spicy meat soup)

168

Esther Spencer and Lucy M. Long

Libya: Sharba Libya (Lamb soup)

169

Karin Vaneker

Liechtenstein: Ribel/Rebl (Cornmeal dumplings)

171

Thomas Wippenbeck

Lithuania: Potato Kugelis; Šaltibaršc˘iai (Cold beet soup) 172

Ric˘ardas Vidutis

Luxembourg: Stärzelen/Sterchelen (Buckwheat dumplings)

174

Hannah M. Santino

Macao: Porco Bafassá (Stewed-roasted pork in garlic-

turmeric

sauce)

177

António Jorge DaSilva

Macedonia: Cincinnati Chili

179

Adrienne Hall

Madagascar: Sakay (Pepper sauce); Romazava (Stew of beef and leafy green vegetables)

180

Karin Vaneker

xii • Contents

Malawi: Nsima (Porridge); Ndiwo (Sauce) 182

Christine Haar and Ariel Lyn Dodgson

Malaysia: Sambal (Chile sauce)

183

Howie Velie

Mali: Nono Kumo ani Bashi (Sour milk with bashi); Chicken Yassa 184

Malta and Gozo: Imqarrun il-forn (Maltese baked macaroni)

186

Adrienne Hall

Mayotte: Papaya with Coconut and Vegetables

187

Karin Vaneker

Melanesia: See Fiji, Solomon Islands, Papua New Guinea and

Vanuatu

188

Mennonite: Peppernuts (Cookies)

188

Catherine Hiebert Kerst

Mexico: Tortillas (Flat bread); Capirotada (Mexican

bread

pudding)

190

Gloria Enriquez Pizano

Micronesia: Gollai Apan Lemmai (Breadfruit in coconut milk);

Taro with Shellfish

192

Eric César Morales and Karin Vaneker

Moldova: Moldovan Potato Soup

193

Charles Baker-Clark

Monaco: Summer Barbajuans (Pastry); Oignons à la Monégasque

(Monacan-style onions)

194

Karin Vaneker

Mongolia: Hailmag (Cookie dough dessert); Buuz

(Filled dumplings)

196

Barbara Annan, Munkhbayar Dashzeveg

Morocco: Atay B’nanaa (Mint tea); Kefta bil mataisha wa bayd Tajine (Stew of ground beef with tomatoes and eggs)

198

M. Ruth Dike

Mozambique: Matata (Clam stew)

200

Karin Vaneker and Susan Eleuterio

Myanmar: Burmese Veggies with Hot Peppers

201

Ray P. Linville

Namibia: Butternut Squash Soup

203

Karin Vaneker and Lucy M. Long

Native American, Pacific Northwest: Cedar Plank Salmon with

Juniper-Blueberry Sauce and Roasted Potatoes

204

Stephanie St. Pierre

Native American, Plains: Meaty Mushroom, Corn, and

Turnip

Stew

205

Stephanie St. Pierre

Contents • xiii

Native American, Southwest: Corn Tortillas, Indian Fry Bread

207

Mary Crowley

Native American: Woodlands: Succotash

208

Christopher Bolfing

Nepal: Bhat (Rice); Dal (Lentils); Tarkari (Vegetable curry) 210

Matthew Branch

Netherlands: Waffle; Erwtensoep or Snert (Pea soup);

Speculaas (Saint Nicholas cookies)

212

Karin Vaneker

New Zealand: Pavlova (Meringue dessert)

215

Emily J. H. Contois and Katherine Hysmith

Nicaragua: Nacatamales (Festival tamales)

216

Katherine Borland

Niger: Poulet aux Arachides (Chicken in peanut sauce); Cecena ( Cesena) (Black-eyed beans and onion fritters)

218

Karin Vaneker and Lucy M. Long

Nigeria: Obe (Nigerian chicken stew)

219

Esther Spencer

Northern Ireland: Soda Farls (Soda bread quarters)

220

Hannah M. Santino and Lucy M. Long

Norway: Potetlefse (Potato pancakes)

222

Sallie Anna Steiner

Oman: Halwa (Dessert) 223

Barbara Toth

Pakistan: Sevai (Sweet vermicelli)

225

Deeksha Nagar

Palestine: Maklouba (Upside-down rice)

226

Nailam Elkhechen

Panama: Panamanian Potato and Beet Salad

227

Holly Howard and Anthony Howard

Papua New Guinea: Chicken Pot

228

Karin Vaneker

Paraguay: Sopa Paraguaya (Cornbread cake)

229

Lois Stanford

Pennsylvania Dutch: Pickled Red Beet Eggs

230

Amy Reddinger

Peru: Maracuya Sour: Ceviche Mixto con Chicharrones de Calamar

(Mixed ceviche with fried squid); Maracuyá Sour (Passion

fruit

sour)

232

W. Gabriel Mitchell

Philippines: Chicken Adobo

233

Margaret Magat

xiv • Contents

Poland: Grandma Nowak’s Pierogi (Filled dumplings); Bonnie’s

Mazurek (Polish wedding cake)

234

Zachary Nowak

Polynesia: Also see entries for Samoa, Tonga, French Polynesia

(includes Tahiti), Cook Islands.

236

Portugal: Portuguese Sweet Bread; Kale Soup

236

Susan Eleuterio

Puerto Rico: Bacalao (Codfish salad)

238

Elena Martinez

Roma American. See Gypsy.

241

Romania: Chicken with Garlic Sauce

241

Charles Baker Clark

Russia: Blini (Pancake)

242

Kathrine C. Hysmith

Rwanda: Imboga or Isombe (Cassava leaf “sauce”); Igisafuliya (Chicken stew with plantain and spinach)

243

Karin Vaneker

Samoa: Koko Alaisa (Chocolate rice pudding)

245

Eric César Morales

San Marino: Lasagna Verdi al Forno 246

Saudi Arabia: Kabsa (Rice and chicken)

246

Suleiman Almulhem

Scotland: Scotch Shortbread (Cookies)

248

Tavia Rowan

Senegal: Thiebou-dienne (Stewed fish with rice); Poulet Yassa (Chicken with onions and lemon)

249

Diana Baird N’Diaye

Serbia and Montenegro: Sarma (Stuffed cabbage rolls)

252

Charles Baker-Clark

Seychelles: Daube de Banane Plantain (Braised plantains)

253

Karin Vaneker

Sicily: Gloucester, Massachusetts, St. Joseph’s Pasta ( Fettucini

with cauliflower, fennel, and dried beans)

254

Heather Atwood

Sierra Leone: Sorrel Sauce with Fish on Fufu 256

Esther Spencer

Singapore: Hainanese Chicken Rice

257

Pat Tanumihardja

Slovakia: Kolache (Hungarian nut cookies)

258

Susan Eleuterio

Contents • xv

Slovenia: Potica (Nut roll)

260

Nicholas Eaton

Solomon Islands: Slippery Cabbage Soup

261

Karin Vaneker

Somalia: Sambuus (Samosas or stuffed savory pastries)

262

Katrina Wynn

South Africa: Makoenya (Pastry)

263

Nomvula Mashoai-Cook

South Sudan: Kabab (Beef and vegetable skillet fry)

264

Dominic Raimondo

Spain: Gazpacho (Chilled tomato soup); Piparrada (Eggs

scrambled with tomato and pepper)

266

Whitney E. Brown

Sri Lanka: Brinjal (Eggplant curry); Pol Sambol (Coconut sambol) 267

Jane Dusselier

Sudan: See South Sudan.

269

Suriname: Telo met Bakkeljauw (Deep-fried cassava strips with

stewed clipfish); Suriname Sauerkraut with Salted Beef

and

Potato

269

Karin Vaneker

Sweden: Julkaka (Yule cakes)

271

Amy Dahlstrom

Switzerland: Cheese Fondue; Chocolate Fondue,

Fashnacht Kuekli, (Deep fried pancakes); Kuttle (Tripe) 272

Linda E. Schiesser

Syria: Syrian Hummus (Chickpea dip); Syrian Tabbouleh

(Parsley-bulgur

salad)

274

Sally M. Baho

Taiwan: Lu rou fan or Loh bah bun (Braised aromatic pork on rice) 277

Willa Zhen

Tajikistan. See Central Asia.

279

Tanzania: Pilau (Rice dish); Kale (or other greens); Samaki

Wa Nazi (Coconut fish curry)

279

Sarah Tekle

Thailand: Pad Thai (Stir fry rice noodles)

281

Rachelle H. Saltzman and Emily Ridout

Tibet: Momos (Filled dumplings)

282

Zilia C. Estrada

Togo: Fufu (Dough ball)

284

Anne Pryor

xvi • Contents

Tonga: Lupulu (Corned beef in coconut milk); ’Ota ’Ika

(Fish

salad)

284

Margaret Magat and Eric César Morales

Trinidad and Tobago: Curry Chicken

286

Tricia Ferdinand

Tunisia: Tunisian Couscous (Crushed wheat) with Chicken;

Ras el hanout Spice Mix

287

Nailam Elkhechen and Lucy M. Long

Turkey: Ezogelin Soup

290

Y. Ozan Say

Turkmenistan. See Central Asia.

291

Uganda: Katogo-byenda (Tripe and sweetbread casserole);

Gnut Sauce (Groundnut sauce); Pocho (Corn flour porridge) 293

Karin Vaneker

Ukraine: Borshch (Beet soup)

295

Charlie McNabb

Uruguay: Torta Pascualina (Easter tart)

296

Lois Stanford

Uzbekistan. See Central Asia.

297

Vanuatu: Lap Lap (Taro, cabbage, coconut milk pudding)

299

Karin Vaneker

Venezuela: La Reina Pepiada (Filled pie); Salad

300

Andrea M. Lubrano

Vietnam: Pho (Meat broth noodle soup)

301

Lucy M. Long

Wales: Mary’s Welsh Cake

303

Betty Belanus

Yemen: Aseed (Meat pie)

305

Dr. Lamya Almas

Zambia: Cassava nshima (Bread); Supu (Tomato dipping sauce) 309

Ariel Lyn Dodgson

Zimbabwe: Muboora (Pumpkin leaves sauce); Sadza

(Corn porridge)

311

Karin Vaneker

Index

313

About the Author

321

Acknowledgments

A project like this always requires people working behind the scenes, help-ing with tasks that are largely administrative and tedious. Holly Howard and Tavia Rowan have provided that support, and I could not have done this

without them. Others stepped forward in gathering, revising, and testing

recipes. First and foremost among these is Karin Vaneker, but I also want to thank Sue Eleuterio, Christine Haar, Charlie McNabb, and Sarah Tekle.

xvii

Introduction

Lucy M. Long

This is not an ordinary cookbook. It is meant to be cooked from, but it is much more. The recipes offer a taste of the multitude of ethnicities making up contemporary American culinary culture. They are “tidbits” of that richness, windows into the complexities and nuances of those cuisines, and mirrors on our own gustatory experiences, tastes, and assumptions. They illustrate how food cultures are fluid and dynamic, adapting to new circumstances and offering new ways for individuals and groups to express their identities, values, histories, and personalities. They also demonstrate that many individuals use food to find or maintain a sense of heritage, create communities around that heritage, and strengthen family relationships as well as the more pragmatic activities of filling one’s stomach or making a living and securing financial stability. These recipes show that food nurtures in many ways—physically, socially, emotionally—and that taste can be a personal aesthetic pleasure as well as a reflection of cultural histories.

This is asking a lot from a recipe! Not all of that information is obvious in each one here—we sometimes have to learn how to “read” food—but brief

introductions suggest ways in which a recipe represents either the culinary culture of an ethnicity or some of the processes seen in adapting foods to a host country. Ultimately, we hope that this cookbook makes us all more

aware of the connections that food offers.

Many of the recipes are reprinted from the two-volume Ethnic American Food Today: A Cultural Encyclopedia, published in 2015 by Rowman & Littlefield and also edited by Lucy Long. Additional recipes are given for ethnic xix

xx • Introduction

groups that did not include one in the encyclopedia, and, in some cases,

alternative recipes are given. The Encyclopedia was organized by country of origin, and this cookbook does the same. This means that some ethnicities cross over national boundaries or that names of nations have changed, but ethnic identifiers have remained the same, so it is important to look at geo-graphic regions as a whole. These are stated after the country, along with the name used by the group itself. Brief introductions to the recipes are provided, but readers are encouraged to turn to the Encyclopedia for comprehensive background on the foodways of immigrants to the United States as well as

on the place of that food within American food culture.

Contributors of the recipes come from a range of backgrounds, including

culinary historians, food studies scholars, professional chefs, cookbook writers, and home cooks. Many draw from their own experiences and family traditions, while others worked with community scholars or ethnographic data. Many recipes have been “translated” from oral tradition in an attempt to put on paper aspects of cooking done by taste and feel. Also, the recipes have been tested for use in American kitchens with ingredients available in American supermarkets. Some original ingredients are simply not found in the United States, and substitutions are suggested when possible, although, in some cases, it is actually easier to acquire certain ingredients here than in their home countries. Also, some ethnic groups that have been in the United States for extended periods have held on to recipes that are no longer in use in the country of origin or have added ingredients that are unheard of in that country.

Some definitions are helpful here. Ethnicity refers to “groupings that were culturally distinguishable from a larger social system of which they formed some part.”1 An important point here is that ethnicity exists within another culture, which in turn partly defines it and shapes the ways in which individuals within that group act out that identity. It is also a perception and emotional sense of belonging to that group. Individuals might have a particular ancestry but not recognize it as part of their personal history or identity—or, ideally, can recognize it and use it as a cultural and aesthetic resource according to different situations. Food is one way in which individuals and groups acknowledge, perform, and negotiate their ethnicity. It is used to define that ethnicity as well as to shape relationships to it.

In this sense, ethnic food plays a significant role in how people live in today’s multicultural world. It can help individuals find a place in the present while also maintaining a sense of connection to their past and forging new futures. It can also, though, be turned against them, to pigeonhole them and keep them as outsiders, or to emphasize difference as something negative.

Understanding the complexity of ethnic food can help us understand the

Introduction • xxi

subtle and not-so-subtle ways in which such divisions are created. While appreciating someone else’s food does not automatically lead to appreciation for their culture, it can be a step in that direction. Ethnic American Cooking offers these recipes partly with that goal in mind. It also offers them for the aesthetic and sensory pleasures these dishes can give, pleasures that speak to our common humanity. Through preparing and tasting them, we can better see the

similarities between cuisines—and individuals—as well as their uniqueness.

Further Reading on Food and Ethnicity in

the United States (General Concepts)

Anderson, Lynne Christy. Breaking Bread: Recipes and Stories from Immigrant Kitchens.

Berkeley: University of California Press, 2010.

Belasco, Warren James, and Philip Scranton. Food Nations: Selling Taste in Consumer Societies. New York: Routledge, 2002.

Brown, Linda Keller, and Kay Mussell. Ethnic and Regional Foodways in the United States: The Performance of Group Identity. Knoxville: University of Tennessee, 1984.

Denker, Joel. The World on a Plate: A Tour through the History of America’s Ethnic Cuisines. Boulder, CO: Westview, 2003.

Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge, MA: Harvard University Press, 2001.

Gabaccia, Donna R. We Are What We Eat: Ethnic Food and the Making of Americans.

Cambridge, MA: Harvard University Press, 1998.

Inness, Sherrie A., ed. Pilaf, Pozole, and Pad Thai: American Women and Ethnic Food.

Amherst: University of Massachusetts, 2001.

Levenstein, Harvey A. Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993.

Lockwood, William G. “United States: Ethnic Cuisines.” In Encyclopedia of Food and Culture, volume 3, ed. Solomon H. Katz and William Woys Weaver, 442–46. New York: Charles Scribner’s Sons, 2003.

Long, Lucy M., ed. Culinary Tourism. Lexington: University of Kentucky Press, 2004.

Long, Lucy M., ed. The Food and Folklore Reader. New York: Bloomsbury, 2015.

Oring, Elliott. “Ethnic Groups and Ethnic Folklore.” In Folk Groups and Folklore Genres: An Introduction, ed. Elliott Oring, 23–44. Logan, UT: Utah State University Press, 1986.

Pillsbury, Richard. No Foreign Food: The American Diet in Time and Place. Boulder, CO: Westview, 1998.

Ray, Krishnendu. The Ethnic Restaurateur. New York: Bloomsbury, 2016.

Royce, Anya Peterson. Ethnic Identity: Strategies of Diversity. Bloomington: Indiana University Press, 1982.

Spivey, Diane M. The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine. New York: State University of New York, 1999.

xxii • Introduction

Stern, Stephen, and John Allan Cicala, eds. Creative Ethnicity: Symbols and Strategies of Contemporary Ethnic Life. Logan, UT: Utah State University Press, 1991.

Sutton, David. E. Remembrance of Repasts: An Anthropology of Food and Memory.

Oxford; New York: Berg. 2001.

Wallach, Jennifer Jensen. How America Eats: A Social History of U.S. Food and Culture. Lanham, MD: Rowman & Littlefield, 2013.

Zanger, Mark H. The American Ethnic Cookbook for Students. Phoenix, AZ: Oryx, 2001.

Encyclopedias and Reference Works

Albala, Ken, ed. Food Cultures of the World Encyclopedia, Volume 2: Americas. West-port, CT: Greenwood Press, 2008.

Katz, Solomon H., and William Woys Weaver, eds. Encyclopedia of Food and Culture, 3 volumes. New York: Charles Scribner’s Sons, 2003.

Long, Lucy M., ed. Ethnic American Food Today: A Cultural Encyclopedia, 2 volumes.

Lanham, MD: Rowman & Littlefield, 2015.

Smith, Andrew F., ed. The Oxford Encyclopedia of Food and Drink in America, 2 volumes. Oxford: Oxford University Press, 2004.

Lucy M. Long, Editor

Note

1. As defined by the Oxford Dictionary, quoted by Elliott Oring, “Ethnic Groups and Ethnic Folklore,” in Folk Groups and Folklore Genres: An Introduction (Logan: University of Utah Press, 1986), 24.

Maps

xxiii

Political Map of the World

Africa

North and South America

Central America and the Caribbean

Asia

Southeast Asia

East Asia

Indian Subcontinent

Middle East

Russia and Central Asia

Great Britain and Europe

Oceania

United States

A

Afghanistan (Southern Asia), Afghan American

Afghan food culture shares much in common with the surrounding cultures

of Central Asia. Kebabs and other grilled meats and vegetables have a significant place in the diet, along with rice, bread, and yogurt. In the United States, Afghan Americans frequently find familiar ingredients and dishes in restaurants and groceries belonging to Pakistani and Indian Americans.

Roht is a thick and hearty cake that is often served with tea. This family recipe was brought to the United States in 1981 and evokes memories of

the weekly Sunday ritual of the grandmother making these by hand while

children played alongside her in the kitchen.

Roht (Hearty cake)

3 cups all-purpose flour

1 cup vegetable oil

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