NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
December 23, 1999
Some new year's revelers no doubt are planning to "party like it's 1999"--a line coined by The Artist before he became Formerly Known As Prince. Others, fearing a Cinderella-like transformation of computers into pumpkins, are likely to be gritting their teeth, flashlights in hand, while their clocks strike midnight on Dec. 31. And somewhere in between these two behavioral extremes there are likely to be many who will celebrate this New Year's Eve exactly as they have every other one.
I suppose the moral to be learned from all these displays of humanity is that it indeed does take all kinds, and especially when it comes to food, I say the more variety, the merrier the occasion. So, why not plan a multicultural buffet or brunch during the holidays to celebrate the diversity of food we enjoy in this country.
Herring cutlets and meatballs could represent this region's Scandinavian culture, and an array of sausages complemented by sauerkraut, various relishes, cheeses and pickles would speak for the rest of our European ancestors. An assortment of crisp veggies and full-flavored dips would call attention to the melting-pot influence that is America, as would barbecued chicken wings. Egg rolls would shout out Asia's presence at the table. Hummus, a spread made of chickpeas (garbanzo beans), would introduce a Middle Eastern contribution to the culinary offering. From Africa? Bobotie, a spicy, sweet ground-meat dish that includes almonds. Empanadas (meat pies) stuffed with a savory chicken filling could honor the Latin fare of South America.
And to pay homage to our Mexican friends, I would offer chili rellenos. A relleno is a chili pepper that's been stuffed with cheese, coated in a meringue-like batter, deep-fried, and then topped with sauce (usually green) and sour cream. Delicious but somewhat complicated to make.
By contrast, the following recipe is quite easy; the original version appeared in the December 1990 issue of Bon Appetit magazine. Hot cornbread served with lime jelly would complement the flavor of this casserole wonderfully, as would sliced fresh tomatoes.
Chili Relleno Casserole
Yield: 8 servingsIngredients:
4 eggs
1½ cups milk
2 tablespoons all purpose flour
1 tablespoon ground cumin
¼ teaspoon salt, or to taste
½ teaspoon red pepper sauce, or to taste
3 7-ounce cans whole green chilies, split open
4 cups shredded Cheddar
4 cups shredded Monterey Jack
fresh cilantro sprigs (optional)Procedure:
Beat eggs, milk, flour, cumin, salt and pepper in medium bowl to blend. Arrange chilies from 1 can in the bottom of a 13x9x2-inch baking dish that's been sprayed with vegetable oil. Make sure to cover the bottom completely. Sprinkle with a third of each cheese over the chilies. Repeat this step twice, creating two more chili-cheese layers. Pour egg mixture over chilies and cheese. Cover and refrigerate for 30 minutes before baking. Bake in 350 F oven until casserole is slightly puffed in the center and golden brown around the edges, about 45 minutes. Cool 20 minutes, cut into eight pieces and serve. Garnish with fresh cilantro, if desired.
What's Your Take on This, Julie?
This New Year's Eve will be a particularly good time to ponder endings, beginnings and the changes that have transpired in the last 100 years. Just like everything else, Americans' eating habits have drastically changed.
Earlier this century, people were relatively self-sufficient--raising their own food and preserving it in some way. Then came commercially canned and frozen foods, microwave ovens, fast food restaurants, supermarkets with take-out delis, and numerous other innovations that enabled people to eat without much effort. Today Americans spend at least 40 percent of their food budgets on foods eaten outside the home. We eat about 10 percent of our meals in our cars.
USDA research shows that meals purchased away from home are often higher in fat and saturated fat, and lower in fiber, iron and calcium. Also, many restaurants serve larger portions than we might serve at home, which might help explain why about half of Americans are overweight. Unfortunately, most Americans aren't balancing those larger portions with more activity. At least a third of the U.S. population is sedentary outside of work hours.
In many cities, including some in North Dakota, people already can order groceries via the Internet. And we'll be seeing more "functional foods" or "nutraceuticals"--foods that promise health benefits. We're also likely to see a wider variety of fruits, vegetables and grains, along with an increased interest in organic foods.
Some trend watchers say food will be following us into entirely new locales such as clothing stores, and we may even be cooking our meals in our cars, thanks to a microwave oven for cars. But not everyone agrees with eating on the go. There's a group whose numbers are growing worldwide; they're calling for a "slow food" movement, one that preserves the cultural heritage of food and advocates the enjoyment of food.
Fast or slow, food still needs to be enjoyed in moderation, and Chili Relleno Casserole is no exception. Hosts may want to consider serving it as an appetizer at a millennium party, or as the "centerpiece" of a brunch, where it's surrounded with low-fat accompaniments such as fresh fruits and vegetables.
A full serving of Chili Relleno Casserole (one-eighth of the recipe) contains about 510 calories and 38 grams of fat, mainly due to the cheese it contains, but an appetizer-size portion (1/24 of the recipe) contains about 170 calories and 13 grams of fat. It takes about 5 quarts (10 pounds) of milk to make 1 pound of Cheddar cheese. This ratio makes Cheddar cheese a good source of calcium, protein and riboflavin, and also of fat.
As we begin a new millennium, remember that simple measures can improve your health. Aim for variety in your diet, including more whole grains and at least five servings of fruits and vegetables a day. Control your portion size and try to get 30 minutes of moderate physical activity, such as walking, on five or more days each week. Happy New Year!
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Sources: Dean Hulse (701) 231-6136
Julie Garden-Robinson (701) 231-7187
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