By Lisa Maguire
According to the national food gods of the United States (and foodimentary.com),
Americans have designated national food days, and not just a couple – we’ve got 365 days worth of food and ingredients to get excited about! Celebrate these select November and December “food holidays” with these delish dishes.
NOVEMBER 2ND: National Deviled Egg Day
Ingredients for Salmon Deviled Eggs: 1 dozen grade A large eggs, 3 tbsp. mayonnaise with olive oil, 3 tbsp. dijon mustard, 2 tbsp. plain greek yogurt, 1/8 cup chopped fresh dill, 2 oz. smoked salmon (lox), diced small; reserve 0.5 oz for garnish, Capers and fresh dill for garnish
Steps:
- Fill a large pot with cold water. Pot should be large enough that the eggs can be fully submerged and not all touching. Place the dozen eggs in the pot and set the burner to high. After 19 minutes, turn the burner off and rinse the eggs with cold water. Once cooled, peel the shell off of the eggs.
- Carefully slice each egg lengthwise, placing the whites on a serving tray and the yolks in a small mixing bowl. Combine mayonnaise, mustard, yogurt, chopped dill and 1.5 ounces of salmon in the mixing bowl. Mix thoroughly.
- Spoon mixture evenly into the eggs. Top with 1-2 capers, a dill sprig, and salmon. Serve immediately or cover and refrigerate.
NOVEMBER 21ST: National Cranberry Day
By Marilyn Powers
Ingredients for Cranberry Chicken: 1 tbsp. olive oil, 1 & 1/2 lb. skinless, boneless chicken breasts (4-6), 1 can cream of mushroom soup, 1/4 cup cranberry juice, 1/4 cup orange juice, 2 tbsp. dried cranberries, 1 tbsp. chopped fresh sage leaves, 1 tsp. ground black pepper
Steps:
- Heat oil in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until it is well browned on both sides.
- Remove the chicken and set it aside. Stir in the soup, cranberry and orange juices, cranberries, sage, and pepper. Heat to a boil.
- Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.
DECEMBER 11TH: National Gazpacho Day
By Deb Legge
Try as a healthy, fresh party appetizer!
Ingredients for Avocado-Topped Gazpacho: 4 cups Clamato juice (*Clamato juice is typically high in sodium, so be mindful of the rest of the day’s intake), 1/2 cup sweet minced onion, 1/3 cup olive oil, 1/3 cup wine vinegar, 1/4 cup green minced pepper, 3 tbsp. fresh chopped parsley, 8 chopped tomatoes, 2 chopped cucumbers, 2 cubed avocados
Steps:
- Combine Clamato juice, onion, oil, vinegar, green pepper, and parsley. Refrigerate for 6 hours or overnight.
- Add tomatoes, cucumbers, and avocados when ready to serve.
DECEMBER 18TH: National “I Love Honey” Day
By The Tuinstra Family
A great no-bake oven space-saver for the holidays!
Ingredients for No-Bake Honey-Milk Balls: 1 cup dry rolled oats, 1 cup dried milk, 1/2 cup peanut butter, 1/2 cup honey
Steps:
- Mix oats and dried milk together in a small bowl. Mix peanut butter and honey together in a large bowl.
- Gradually add oat/dried milk mixture to peanut butter/honey mixture. Mix together and form in approximately 1 inch balls.
- Place on a plate or glass pan. Chill, uncovered, in refrigerator for at least 1 hour; overnight is best.
DECEMBER 25TH: National Pumpkin Pie Day
By Jackie Graff
Ingredients for Maple Nut Pumpkin Pie:
The Crust: 1 cup shelled pecans, 1 cup shelled walnuts, 1/4 cup maple syrup, 1/2 tsp. salt, 1/2 lb. seedless dates, 1 tsp. vanilla extract- *Mix all ingredients together in a bowl with a spoon. Pour into pie plate and press evenly to make a crust. Wrap in plastic until ready to fill.*
The Filling: 1 peeled and seeded avocado, 1/2 cup maple syrup, 4 dates, 2 tsp. vanilla, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1 tsp. sea salt, 1 cup Macadamia nuts (soaked in water for 8 hours), 4 cups pumpkin puree, 1 cup white raisins
Steps:
- After making the crust (ingredients for mixture found above), place avocado, syrup, vanilla, dates, cinnamon,, nutmeg, and ginger into a blender and blend until smooth.
- Add pumpkin and blend until smooth, then fold in raisins. Pour mixture into pie crust and smooth across.
