A World of Beans Awaits

A World of Beans Awaits! Celebrate National Bean Day by exploring a variety of beans and the specialty dishes they inspire. From the hearty black beans to the versatile kidney bean, there's a flavor for every palate!

The nutrition information below is based on 1/2 cup of cooked beans prepared from dry beans. No salt has been added; therefore, sodium levels are insignificant. Beans contain no cholesterol and a small amount of fat. Beans are a great source of fiber, high in potassium, and contain many B vitamins. Beans also provide between 7% to 18% of one's daily iron needs.

All About Beans

U.S. Dry Bean Council

The U.S. Dry Bean Council (USDBC) is a private trade association comprised of leaders in the bean industry with the common goal of promoting the U.S. edible bean trade, both in the United States and abroad, and educating U.S. consumers about the benefits of beans. The USDBC gives a voice to the bean industry and informs consumers, health professionals, buyers, suppliers, and the media about the good taste, nutritional value, and versatility of beans.

The USDBC is also a resource for information on U.S. exporters, overseas importers, U.S. dry bean classes, trade policy issues, and the role of U.S.-grown beans in international food-aid efforts. USDBC also publishes foreign language newsletters and other publications designed to help overseas importers, packagers, and canners better understand and maintain contact with the U.S. dry bean exporting trade.

As part of USDBC's mission, the organization collaborates with public health organizations, research centers, universities, and the entire supply chain, from seed suppliers to farmers, processors, wholesalers, distributors, and transporters.

While the USDBC is privately funded, its representatives work closely with the U.S. Department of Agriculture (USDA) in overseas markets and often co-sponsor activities with the U.S. Government. These activities include hosting trade missions from foreign countries to visit U.S. production and processing facilities, participating in trade shows worldwide, coordinating trade missions of U.S. exporters and growers to visit overseas markets, and producing education.

The USDBC is headquartered in Washington, D.C., with a marketing office in Pierre, South Dakota. In addition, USDBC representatives worldwide facilitate activities and dialog between U.S. and overseas trade.


Benefits
Unlike meat-based proteins, beans are naturally low in fat and are a cholesterol-free source of protein. Research shows that a diet including beans may reduce your risk of heart disease.

A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and essential vitamins and minerals, such as folate, B vitamins, manganese, potassium, and iron.

Folate, a vitamin essential for pregnant women and their unborn babies, is found in beans. During pregnancy, women need more folate. Expectant mothers who consume enough of the proper nutrients can help reduce the risk of birth defects.

Beans are especially important for people with specific food allergies and intolerances. For example, some people can't tolerate gluten, a natural protein in wheat, barley, and rye. Because beans don't contain gluten or significant allergens found in various grains, substituting beans can help provide the fiber and other nutrients that people on restricted diets may need to include. Beans come in various convenient forms (such as canned beans, bean flour, and dehydrated beans) that can replace allergenic and gluten-containing ingredients.

Recipe Resource
U.S. Dry Bean Council


Black Bean Soup Garnished with

Green Onions

Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 35 years of experience. A valuable service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 954.294.6300

Keto Essentials: Navigating the High-Fat, Low-Carb Lifestyle

Description of the Keto Diet.
The ketogenic diet, commonly known as the keto diet, is a high-fat, low-carbohydrate eating plan that aims to put the body into a state of ketosis. In ketosis, the body burns fat for fuel instead of carbohydrates, potentially leading to weight loss. This diet emphasizes consuming a significant amount of fat, a moderate amount of protein, and very few carbs.

Foods to Include.
Fats and Oils. Natural sources like butter, olive oil, coconut oil, and avocado oil are preferred. Fatty cuts of meat and lard are also good sources.

Proteins: Focus on meat, poultry, fish, and eggs. Grass-fed and organic sources are recommended.

Low-Carb Vegetables: Leafy greens like spinach, kale, broccoli, cauliflower, and zucchini.

Dairy: High-fat dairy products like cheese, cream, and sour cream are allowed.

Nuts and Seeds: Almonds, walnuts, flaxseeds, and chia seeds.

Berries: Small servings of low-glycemic berries like raspberries and blackberries.

Beverages: Water, coffee, and tea without sugar. Bone broth is also recommended.

Foods to Avoid.
Sugary Foods: Soda, fruit juice, smoothies, cake, ice cream, candy, etc.

Grains and Starches: Wheat-based products, rice, pasta, cereal, etc.

Fruit: All fruit, except small portions of berries.
Beans and Legumes: Peas, kidney beans, lentils, chickpeas, etc.

Root Vegetables and Tubers: Potatoes, sweet potatoes, carrots, parsnips, etc.

Low-Fat or Diet Products: These are often high in carbs and sugar.

Some Condiments and Sauces: Those containing sugar and unhealthy fat.

Alcohol: Due to its carb content, most alcoholic drinks can throw you out of ketosis.

The keto diet focuses on high-fat, moderate-protein, and low-carbohydrate foods, pushing the body into a state of ketosis to burn fat for energy. Understanding what foods to include and avoid is crucial for maintaining this diet effectively.

Potential Risks
There are potential risks and side effects associated with the ketogenic diet, especially if it is followed for an extended period or without proper guidance. Here are some of the key concerns:

Nutrient Deficiencies: Because the keto diet restricts many fruits, vegetables, and grains, it can lead to deficiencies in essential nutrients, including certain vitamins, minerals, and fiber.


Keto Flu: In the initial stages of the diet, some people experience the "keto flu," symptoms of which may include headache, fatigue, dizziness, nausea, and irritability. These symptoms are typically temporary.


Liver and Kidney Stress: The diet's high-fat content can put extra strain on the liver, and the increased protein intake can be challenging for the kidneys, especially in individuals with pre-existing liver or kidney conditions.


Heart Health Concerns: The emphasis on high-fat foods, especially if they include a lot of saturated fats, can potentially raise cholesterol levels, which might increase the risk of heart disease in some people.


Bone Health: There is some evidence suggesting that the diet might affect bone health negatively, potentially due to reduced intake of certain minerals and changes in acid-base balance.


Gastrointestinal Issues: The lack of fiber can lead to constipation and other digestive issues.


Risk of Hypoglycemia for Diabetics: Diabetics on insulin or other blood glucose-lowering medications may have an increased risk of hypoglycemia.


Potential for Unhealthy Eating Habits: There's a risk that individuals might focus on high-fat foods without considering the nutritional quality of their diet as a whole.


Difficulties in Sustaining the Diet: Due to its restrictive nature, some people might find it hard to adhere to the keto diet over the long term, which can lead to yo-yo dieting.

It's important to note that individual responses to the keto diet can vary widely. People with existing health conditions, pregnant or breastfeeding women, and individuals taking certain medications should consult healthcare professionals before starting the diet. It's crucial to approach the keto diet with a focus on whole, nutrient-dense foods to mitigate some of these risks.

Whipped Cream Day

Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla and is often called Chantilly cream or crème Chantilly. Wikipedia

Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 954-294-6300.

Spaghetti Sensations: Pairing Pasta Perfection with Diverse Culinary Companions

Spaghetti Sensations: Pairing Pasta Perfection

with Diverse Culinary Companions

Spaghetti is a long, slender, cylindrical string pasta. It is of Italian and Sicilian origin. Spaghetti is made of semolina or flour and water. The most common length of spaghetti is 25 -30 cm (10–12 in) lengths. A variety of pasta dishes use spaghetti, such as Spaghetti and Meatballs, Spaghetti alla Carbonara, Spaghetti with Marinara Sauce, and Spaghetti Bolognese.

Recipe: Whole Wheat Spaghetti with Diced Tomatoes
Serves One

Ingredients
2 oz Whole Wheat Spaghetti (1 cup cooked)
2 tsp Olive Oil
1 Garlic Clove
1 large Tomato, diced (3/4 cup)
1/2 tsp Oregano, dried
1 Tbsp Parmesan Cheese

Directions
1. Prepare spaghetti as per the manufacturer’s directions.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for about 3 to 4 minutes.
3. Add tomatoes and oregano; simmer, uncovered, 10 to 15 minutes.
4. Add spaghetti to skillet; toss to coat with tomatoes.
5. Sprinkle with Parmesan cheese before serving.

Nutritional Information

Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 30 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, at recipenews@gmail.com 

History of Plate Size

The history of plate sizes and their evolution reflects changes in dining habits, economic conditions, and cultural trends over time. The size of a dinner plate has gradually increased, influenced by various factors, including the rise in food portions and changes in tableware fashion.

1. Early History: In the 1960s, plates were often smaller, about 8.5 inches in diameter. Food was frequently served on communal platters or bread trenchers. The concept of individual plates as we know them today became more common in the 1980s.

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4. 8.5-inch Plates: Historically, plates around this size were more common, especially in the early to mid-20th century. These smaller plates were reflective of the portion sizes and dining styles of the time. The idea was to serve modest portions, reflecting a more conservative approach to food consumption.

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6. 10-inch Plates: Over time, as wealth and the availability of a wider variety of foods increased, plate sizes also began to grow. By the later part of the 20th century, 10-inch plates became more standard for dinner plates. This size allowed for larger portions and more elaborate plating styles.

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8. 11 and 12-inch Plates: In recent decades, there has been a noticeable trend towards even larger plates. This shift correlates with the increase in portion sizes observed in many parts of the world, particularly in Western countries. Larger plates can accommodate more food and have become popular in both restaurants and homes. They also provide chefs with a larger canvas for artistic and elaborate food presentation.

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10. Cultural and Health Implications: The increase in plate size has been linked to the rise in obesity and overeating. Larger plates can make portions appear smaller, potentially leading to overeating. This has led to a growing awareness and a push in some circles to return to smaller plates as a way to control portion sizes.

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12. Modern Variability: Today, there is a wide range of plate sizes available, catering to different dining needs and preferences. From smaller plates for controlled portions and tasting menus to larger plates for family-style servings, the size of the plate can significantly influence dining experiences and eating habits.

The evolution of plate sizes is a fascinating reflection of changing lifestyles, economic conditions, and dietary trends over the centuries.

National Buffet Day - Navigating a Buffet

A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A buffet can be difficult for a person wanting to control their weight. Planning, moderation, and motivation are key to your success.


Seven Tips to Navigating a Buffet

 1. Never go to a buffet hungry. You may be tempted to overindulge. Have a light snack a few hours before arriving at the event.

 2. Use a salad plate, which holds less food than a dinner plate.

 3. Start off with fresh vegetables and/or salad greens. Serve with low-calorie dressing, vinegar, salsa, mustard, or lemon. Avoid the croutons, bacon bits, cheese, and salads made with mayonnaise.

 4. Next go for a low-calorie beverage, such as water, unsweetened ice tea, or diet soda. If you are walking around with a beverage in one hand and a plate of vegetables in the other hand, you can easily avoid the appetizers being passed around.

 5. Main meal. Fill half your plate with vegetables. Choose steamed vegetables and keep away from those with heavy sauces. Avoid pastry items, deep-fried, breaded and foods prepared with mayonnaise, sour cream and cheese sauces. Instead choose lean meats, poultry, or fish. If you want to try a variety of items, ask for small samples.

 6. Avoid bread and crackers, especially if prepared with added fat.

 7. If you want a dessert, choose a light alternative. Many buffets now offer low-calorie or sugar-free desserts, as well as fresh fruit.

Eating at a buffet can be challenging, but with planning, motivation, and moderation your success will be rewarded.

Bacon Day - Food Safety and Nutrition

Bacon Day celebrations typically include social gatherings during which participants create and consume dishes containing bacon, including bacon-themed breakfasts, lunches, dinners, desserts, and drinks.

It's the "B" in a BLT sandwich, the star of breakfast buffets, the garnish on a spinach salad, and the "pork" in pork-and-beans. Bacon imparts a smoky flavor to many dishes. This ancient, cured meat now appears in such modern forms as shelf-stable or refrigerated fully cooked strips, bacon made from turkey and/or beef, and meats certified as organic.

The term "bacon" is used to describe the cured belly of a swine (hog) carcass. If meat from other portions of the carcass is used, the product name must identify the portions where the bacon comes from, e.g., "Pork Shoulder Bacon." Bacon is generally produced from young animals (6 to 7 months old) that weigh between 175 to 240 pounds.

Bacon and Food Safety

Bacon is made with salt as a curing agent, and nitrite (but not nitrate) is the other most frequently used additive. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings, and spices.

Under certain conditions not yet fully understood, the products from the natural breakdown of proteins known as "amines" can combine with nitrites to form compounds known as "nitrosamines." There are many different types of nitrosamines, most of which are known carcinogens in test animals.

Not all cured meat products contain nitrosamines; however, when present, they usually are in very minute amounts. Many variables influence nitrosamine levels: amount of nitrite added during processing, concentrations of amines in meat, type and amounts of other ingredients used in processing, actual processing conditions, length of storage, storage temperatures, method of cooking, and degree of doneness.

Researchers at the USDA's Agricultural Research Service (ARS) found that the addition of vitamin C (ascorbate) and vitamin E (tocopherol) reduced the levels of nitrosamines in fried bacon and in nitrite-cured products. The findings led to changes in Federal regulations and industry processing to minimize consumer exposure to nitrosamines. USDA now requires adding 550 ppm (parts per million) of either sodium ascorbate or sodium erythorbate to pumped bacon. This addition greatly reduces the amount of free nitrite and, thus, minimizes the formation of nitrosamines. This regulation is found in 9 Code of Federal Regulations (CFR) 424.22 (b)(1).

Nutrition Information

BLT Sandwich

References

1. Wikipedia, List of bacon dishes
2. Eat Right Chicago, Is Everything Really ‘Better with Bacon?’
3. USDA, Bacon and Food Safety

An educated consumer has the knowledge to make healthy choices - Choose Moderation.

 

Bicarbonate of Soda Day - The Many Uses of Sodium Bicarbonate

The Many Uses of Sodium Bicarbonate,
also known as baking soda, bread soda, cooking soda,
and bicarbonate of soda 

1. Used as a leavening agent. It reacts with acidic ingredients that cause a food to expand. Acidic ingredients that create this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar.
 
2. Reduces stomach acid. It is used as an antacid to treat heartburn and indigestion.
 
3. Known for treating burns and preventing blistering.

4. Used as an exfoliate to remove dead skin cells.

5. An ingredient in some mouthwashes, toothpastes, deodorants, and shampoo.

6. An effective cleaning and scrubbing agent for kitchen appliances, counter tops, pots and pans.

7. Commonly added to washing machines as a softener and also to remove odors from clothes.

8. An effective way of controlling fungus growth. In the United States, it is registered by the Environmental Protection Agency as a biopesticide.

9. Can extinguish small grease or electrical fires by being thrown over the fire. However, it should not be applied to fires in deep fryers, as it may cause the grease to splatter. 

10. Used to deodorize the refrigerator, trash cans, drains and garbage disposals, dishwashers, and lunch boxes. 

11. Removes odors from carpets. 

12. Can be administered to pools and spas to raise pH levels. 

Warning. Sodium Bicarbonate increases the amount of sodium in your body. If you are on a sodium-restricted diet, check with your doctor before taking any medication with sodium bicarbonate. 

5 Extraordinary Uses for Baking Soda

Arm and Hammer baking soda (1996)
  

Arm and Hammer Essentials Laundry Detergent
  

 

Resources.Arm and Hammer  
Wikipedia. Sodium bicarbonate 
Medline Plus. Sodium bicarbonate 

Dragon Fruit – From Farm to Table

What is Dragon Fruit?

Dragon fruit, also known as Pitahaya refers to the fruit of the genus Hylocereus cactus. The dragon fruit is cultivated in Southeast Asia, Florida, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.

Dragon fruit comes in four varieties:
* Pink-skinned with white flesh and tiny black seeds
* Pink-skinned with red flesh and tiny black seeds
* Pink-skinned with purple/pink flesh and tiny black seeds
* Yellow-skinned with white flesh and tiny black seeds

The red and purple colors of Hylocereus fruits are due to betacyanins, a family of pigments that includes betanin, the same substance that gives beets, Swiss chard, and amaranth their red color.

The Dragon fruit's texture is similar to kiwifruit because of its black, crunchy seeds. Dragon fruit is used to flavor and color juices and alcoholic beverages. The flowers can be eaten or steeped as tea.

Nutrient Profile

Dragon fruit is loaded with fiber making it a good choice when managing your weight (fiber fills you up) as well as aiding in digestion as it promotes a healthy gut. One of the few fruits that contain iron, dragon fruit can help to raise iron levels—and when in combination with vitamin C, it increases the absorption rate of iron. 

The fruit contains several antioxidants (betalains, hydroxycinnamates, and flavonoids). The seed oil contains fatty acids, linoleic acid, and linolenic acid.

How to Select, Prepare and Serve Dragon Fruit

Dragon fruit is usually eaten raw, whether served cut up, blended, or frozen. You can choose to grill it on skewers along with other fruits.

1. Select a ripe fruit with bright red, evenly colored skin that gives slightly when squeezed.
2. Place the dragon fruit on a cutting board or another clean surface.
3. Use a sharp knife and cut down the middle. The fruit it then separated into two sections.
4. Removing the flesh. The skin is not edible. Run a spoon around the circumference of each section to separate the flesh from the skin. Using a spoon, lift the flesh out of the skin and place it on the cutting board.
5. Reserve the skin for serving (optional)
6. Check the flesh for any residual pink skin. If there is any skin, cut it off.
7. The dragon fruit is ready to be sliced, diced, or eaten right out of the fruit.

Storage

Ripe dragon fruit can sit on the counter for a few days. To store longer place the fruit in a sealed plastic bag and store it in the refrigerator.

Don't cut the dragon fruit until ready to eat it. Once cut, it needs to be refrigerated in a tightly sealed container. It can stay fresh for a day, possibly a little longer, depending on how ripe it is. Once the flesh begins to turn brown and get mushy, it's time to throw it out.

For the Home Growers
The Green Thumb Planet has prepared an easy to follow description on How to Grow Dragon Fruit Indoors

The dragon fruit flowers bloom only at night and for a few hours. The plants can flower between three to six times in a year depending on growing conditions. About 30 to 50 days after flowering, the dragon fruit will sit on the cactus and can sometimes have 5 to 6 cycles of harvests per year. Hylocereus has adjusted to living in a dry tropical climate with a moderate amount of rain.

Dragon Fruit Recipes

Dragon Fruit Salad

Servings: 4 servings

Ingredients

1 cup Fresh pineapple cubed

1 cup Fresh orange cubed

½ cup Fresh mango cubed

½ cup Blueberries

½ cup Dragon Fruit cubed (use 2 dragon fruits and reserve skin for serving)

½ cup Kiwi sliced

½ cup Raspberry vinaigrette dressing

1 Tbsp Lime juice

1 Star Fruit sliced, for garnish

Directions
1. When preparing the dragon fruit reserve the skin for serving.

2. Cut up pineapple, orange, mango, dragon fruit, and kiwi. Place in a bowl. Add blueberries.

3. Add raspberry vinaigrette dressings.

4. Mix gently, adding fresh lime juice.
5. Place the fruit mixture in the dragon fruit skin.

6. Adding slices of star fruit as a garnish.

Exotic Skewer

 Cut up your favorite fruits and place them on a skewer. Eat fresh or grill.

Directions

1. Cut the fruit into desired shapes.

2. Thread the fruit through the skewers alternating the fruit.
3.  Grilling: Double skewer so the fruit does not fall off. Place on a lightly oiled grill to prevent sticking and cook for 2 minutes or refrigerate until thoroughly chilled. Serve hot or cold.

References.
1. What Is Dragon Fruit? Spruce Eats

2. What Is Dragon Fruit And Does It Have Health Benefits? by Franziska Spritzler, RDN, CDE, Healthline 

3. Pitaya, Wikipedia 

4. How to Grow Dragon Fruit Indoors,  The Green Thumb Planet 

National Chocolate Day Chocolate and Your Health

Chocolate and Your Health

Chocolate is believed to protect the cardiovascular system. The health benefits of chocolate may come from the antioxidant flavonoids. Chocolate comes from the cacao plant, which is rich in flavanols, a type of flavonoid phytochemical. (Other foods rich in flavanols include tea, cranberries, and red wine.)

Flavonoids help protect plants from environmental toxins and help repair damage. When we eat foods rich in flavonoids, it appears that we also benefit from this "antioxidant" power. The more nonfat cocoa solids a chocolate product contains, the more antioxidants it tends to contribute.

The fat in chocolate comes from cocoa butter and is made up of oleic acid (a heart-healthy monounsaturated fat), stearic, and palmitic acids. Stearic and palmitic acids are saturated fats. Saturated fats are linked to increases in LDL cholesterol and the risk of heart disease. Research shows stearic acid appears to have a neutral effect on cholesterol. Although palmitic acid does affect cholesterol levels, it only makes up one-third of the fat calories in chocolate. This does not mean you can eat all the dark chocolate you’d like.

Be careful about the type of dark chocolate you choose. Chewy caramel and nut covered dark chocolate is not a heart-healthy food option. Check extra ingredients that can add lots of extra fat and calories. If the chocolate contains fat ingredients other than cocoa butter, it might have more harmful saturated fats and trans fats, rather than stearic acid.

There is currently no established serving size of chocolate to help you reap the cardiovascular benefits. You can enjoy a moderate portion of chocolate, about 1 ounce, a few times per week.

More research is needed, but recent studies suggest the following possible health benefits of dark chocolate and cocoa.
1. Reduce the Risk of Heart Attack.
2. Decrease Blood Pressure and Increase Insulin Sensitivity
3. Improve Arterial Blood Flow
4. Help People with Chronic Fatigue Syndrome

The health benefits of chocolate may vanish if you are adding calories above and beyond your regular intake. This could mean you're adding more pounds along with the flavonoids.

Decoding Chocolates: Dark, Milk, or White. Discover the health benefits of dark chocolate's flavonoids, savor the creamy delight of milk chocolate, and find the sweet balance in white chocolate. Indulge mindfully for a heartwarming treat! #Chocolate Which Chocolate Is Best for Your Heart? 

References

1. Cleveland Clinic, Heart Health Benefits of Chocolate
2. WebMD, Health by Chocolate

History of Fruitcake

The history of fruitcake is a rich and layered tale that spans centuries and cultures. This enduring dessert has evolved over time, becoming a symbol of celebration and tradition.

Ancient Roots: Fruitcakes can trace their origins back to ancient Rome. The Romans created a mixture of barley mash, pomegranate seeds, nuts, and raisins, which served as a portable and durable food source for long journeys and military campaigns.

Middle Ages: As trade routes expanded during the Middle Ages, ingredients like sugar and candied fruits became more accessible. Fruitcakes began to take on a sweeter and more decadent form, especially in European cultures where the use of spices and preserved fruits was popular.

Colonial America: Fruitcake recipes made their way to the American colonies with early European settlers. The availability of locally grown fruits and nuts allowed for regional variations, and fruitcakes became associated with holidays and special occasions.

Victorian Era: During the 19th century, especially in Victorian England, fruitcakes gained popularity as a Christmas delicacy. The Victorians were known for their elaborate and ornate confections, and fruitcakes were often made well in advance, allowing the flavors to meld and mature.

20th Century Traditions: In the early 20th century, mass production and the availability of commercial candied fruits made fruitcakes more accessible to the general population. They became a traditional gift during the holiday season, symbolizing warmth, generosity, and good wishes.

The Great Fruitcake Controversy: Despite its popularity, fruitcake has gained a somewhat humorous and polarized reputation. Jokes about re-gifting fruitcakes and their indestructibility have become ingrained in pop culture. Yet, many still cherish the dense, moist, and fruit-laden cake as a nostalgic and beloved treat.

Modern Variations: Today, fruitcake recipes continue to evolve, with bakers experimenting with different fruits, nuts, and spirits. Some choose to soak the fruits in alcohol, such as brandy or rum, to enhance the flavor and contribute to the cake's longevity.

Cultural Significance: Fruitcakes are associated with various holidays and celebrations around the world. In the United Kingdom, they are often enjoyed during Christmas, while in the United States, they are part of the culinary landscape during the winter holidays.

Despite the jokes and controversies, the fruitcake endures as a symbol of tradition, celebration, and the joy of sharing a sweet, dense confection with loved ones. Its long and varied history reflects the diverse cultural influences that have shaped this enduring dessert over the centuries.

Everyone Loves This Fruitcake

Fruitcakes are often the subject of jokes, but not this one. This version is made with a generous serving of dried fruit and candied orange peel in a light batter. No more bad rap, just a slice of holiday joy! #Fruitcake National #Fruitcake Day 

December 29, Pepper Pot Day Recipe

Pepper Pot is a thick stew or soup of beef tripe, vegetables, pepper, and other seasonings. Beef tripe is usually made from the first three chambers of a cow's stomach: the rumen, the reticulum (honeycomb and pocket tripe), and the omasum.

Pepper Pot Soup
Yields: 12 servings

Ingredients
1 pound sirloin steak, trimmed, cut into 1/2-inch pieces (or 1 pound honeycomb tripe)
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts low sodium beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons unsalted margarine
4 tablespoons all-purpose flour

Directions
1. Place the beef in a nonstick saucepan. Cook and stir occasionally until no longer pink on the outside, about 3 to 4 minutes. Drain and cut the beef into 1/4 inch pieces. 

2. In a large kettle, saute the bacon until clear. Add the beef, onion, celery, leeks, parsley, and green peppers; saute until tender.
3. Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil. Turn the heat down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
4. Add the diced potato and carrots, and cook for an additional 20 minutes.
5. Prepare the roux by stirring the flour into the melted margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 954-294-6300