Nutritional Value of Popcorn

!±8± Nutritional Value of Popcorn

Popcorn has been around for centuries longer than TV or movies. Ears of popcorn have been discovered in bat caves in Mexico that were 5,600 years old. Popped corn has been found in a southern Utah cave that was 1,000 years old. The explorer Cortez was introduced to this popular snack in 1519 by the Aztec Indians, who not only considered the whole grain a part of their diet but used the popped corn to make ceremonial headdresses, necklaces and ornaments to adorn themselves and statues of their gods.

The colonists learned of this strange food from Native Americans who skewered an oiled cob of corn and held it over a fire until the kernels exploded. These early Americans would then eat the popped corn off of the cob. Colonists invented the first puffed breakfast food by eating popcorn in a bowl with cream or milk.

German brothers Frederick and Louis Rueckheim were responsible for inventing the first flavored popcorn. They poured molasses over popcorn and peanuts and sold it to customers. They later changed the formula so the molasses was drier and crunchier. It was sold in popcorn bags at the Chicago World's fair in 1893. Today, popcorn seasoning choices are limited only by taste and imagination as one can find caramel coated, cheese or chocolate covered, or various fruited, candied or spicy concoctions.

Corn poppers have been around for centuries, as decorated poppers have been found in Peru around the same time of the Aztec Indians. The first modern popcorn machine was invented in Chicago by Charles Cretors in 1888. His concept continues this day and is used in theaters, though the modern versions are powered by electricity instead of gas. Miniature popcorn machines are now sold for residential use.

Popcorn is a corn seed consisting of a hard shell that covers a starchy interior that harbors about 14% water. When exposed to heat the watery content turns to steam and causes enough pressure that the kernel explodes and turns inside out.

This whole grain food provides energy as a complex carbohydrate. 3 cups of popped corn are equal to 1 serving from the grain group and it is full of fiber. Fiber not only provides necessary dietary roughage but slows the digestive process making one feel fuller for a longer period of time. As this snack is naturally fat and sugar free one cup only has 31 calories if air popped and 55 calories if oil popped.

Fun and convenient to enjoy anytime, this historic snack is still offered in various recipes as a delicious gift to celebrate any occasion.

Nutritional Value of Popcorn

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The Year in Food - A Calendar of National Food Holidays

!±8± The Year in Food - A Calendar of National Food Holidays

In America, we love our food-and we love our holidays. As it turns out, food is the focus of well over 365 national holidays, not including the entire weeks and months devoted to some edibles. Most of the holidays are informal, not official, so you won't find them on your average wall calendar. Still, the celebration of various cuisines and comestibles is sure to appeal to foodies of every stripe, from the humblest hot dog fan to gourmands aspiring to culinary school. Here's a quick month-by-month tour of some of our funniest-and strangest-food holidays.

January
Giving us a sugar rush to beat the winter blahs, January brings National Cream Puff Day (January 2), National Marzipan Day (January 12), and National Blonde Brownie Day (January 22). However, perhaps our most quintessential of American desserts is celebrated on January 23: National Pie Day, which was created by the American Pie Council.

February
With February's food days, you could plan a palate-pleasing party, from National Stuffed Mushroom Day (February 4) and National Chocolate Fondue Day (February 5) to National Margarita Day (February 22) and National Tortilla Chip Day (February 24). Don't forget to include a bowl of mixed nuts-National Almond Day is February 16 and National Pistachio Day is February 26.

March
Love peanut butter, banana cream pie, white chocolate cheesecake, or lemon chiffon cake? Before you decide to give up sweets for Lent, celebrate these sinful treats on March 1, March 2, March 6, and March 29, respectively. If your tastes run more to lollipops or popsicles, you'll have to wait until March 28 for Something on a Stick Day.

April
April is for cheese lovers, from National Cordon Bleu Day (April 4) to National Cheese Fondue Day (April 11). That homey classic the grilled cheese sandwich is honored on April 12, and even the humble cheeseball has its day on April 17. For the lactose intolerant, there's Garlic Day (April 19), Lima Bean Respect Day (April 20), and National Raisin Day (April 30).

May
Gourmet foodies will love May-but the rest of us might have to take a few culinary classes to compete. Start with an appetizer on National Escargot Day (May 24). Then, choose your entrée: Roast Leg of Lamb (May 7), Coquilles St. Jacques (May 16), or Coq au Vin (May 29). With decadent delectables like these on the menu, it's a good thing May 6 is International No Diet Day and May 11 is Eat What You Want Day!

June
Pastries are the order of the day in June, whether it's jelly-filled doughnuts (June 8), apple strudel (June 17), cherry tarts (June 17), or chocolate éclairs (June 22). In fact, the first Friday in June has been National Doughnut Day since 1938, when the Salvation Army designated the holiday to commemorate World War I volunteers who handed out doughnuts to soldiers.

July
Ice cream (July 20) and cotton candy (July 31), barbecue (July 4) and hot dogs (July 20)-July is definitely the heart of summer. If you're hot and thirsty, you can cool off on National Piña Colada Day (July 10), National Daiquiri Day (July 19), National Ice Cream Soda Day (July 20), or National Coffee Milkshake Day (July 26).

August
We're enjoying the outdoors in August, so why not eat accordingly? National Watermelon Day is August 3, National S'mores Day is August 10, Lemonade Day is August 20, and Eat Outside Day is August 31. For those who can't get enough hot dogs, National Bratwurst Day is August 16, and the first Saturday in August is National Mustard Day, exuberantly celebrated every year at the Mount Horeb Mustard Museum in Mount Horeb, WI.

September
Bring back memories of school days (and school lunches) with holidays like National Cheese Pizza Day (September 5), International Pickle Day (September 14), National Cheeseburger Day (September 18), and National Chocolate Milk Day (September 27). Don't forget to get in touch with your inner child on September 18, which is National Play-Doh Day - not purposefully edible, of course, but you can create a reasonable facsimile of your favorite treat.

October
With Halloween at the end of the month, it's no surprise that October celebrates a number of sweet candy treats, from National Fluffernutter Day (October 8) and Caramel Apple Day (October 21) to Good and Plenty Day (October 24) and National Candy Corn Day (October 30). For the adventurous, there's even National Chocolate-Covered Insects Day (October 14).

November
Thanksgiving gives us an annual excuse to indulge, but November offers other indulgent food-related holidays, too. Can you resist giving in to a calorie-busting treat on November 1, National Deep-Fried Clams Day; November 12, National Pizza with the Works Except Anchovies Day, or November 16, National Fast Food Day? If so, you deserve a reward-perhaps on November 25, National Parfait Day.

December
Home-baked goodies are the essence of the winter holidays. In December, enjoy National Cookie Day (December 4), National Brownie Day (December 8), National Lemon Cupcake Day (December 15), National Pfeffernüsse Day (December 23), National Pumpkin Pie Day December 25), and National Fruitcake Day (December 27).

After eating these delicacies all year long, you'll definitely need one of those beloved holidays just to recuperate. Aside from that, who knew there were so many "food days" out there? Only in America would every day be a different culinary celebration.

The Year in Food - A Calendar of National Food Holidays

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New Mexico Food

!±8± New Mexico Food

Although several New Mexican dishes are quite similar to Mexican and Tex-Mex offerings such as enchiladas and burritos, New Mexican food is actually very different. The most important difference is the particular variety of chili pepper used. New Mexican chili comes in several different varieties and is usually referred to as "green chili" or "red chili" depending on the stage of ripeness in which it was picked. The green chili is chopped and thickened with a bit of flour to make a sauce, and the red chili pods are ground and simmered with water to make the fiery red chili sauce.

However, green chili, which is picked before it has had time to fully ripen, is the defining ingredient of New Mexican food because of its flavor. In the past few years, green chili has grown increasingly more common outside of New Mexico and remains an important ingredient in everything from enchiladas and burritos to cheeseburgers and bagels within the state's borders.

Some typical New Mexican cuisines include Albondigas, which are meatballs, Atole - a thick, hot gruel made from corn, Biscochitos - anise-flavored cookies, Burritos - a white flour tortilla, filled with meats, beans, cheese, or a combination of these, and rolled. They are typically served smothered with chili sauce and melted cheese.

But there are innumerable other delicacies in the New Mexican cuisine such as Capirotada - a raisin and walnut pudding, Carne Adovada - cubes of pork that have been marinated and cooked in red chili, garlic and oregano, Chalupas or "little boats" - corn tortillas fried into a bowl shape and filled with shredded chicken, and/or beans, and topped with guacamole and salsa, Chicharron - pork skin, fried crisp, Chili con queso - chili and melted cheese mixed together into a dip, Chiles Rellenos - roasted, peeled and stuffed (often with cheese) chiles, usually dipped in a batter and fried.

Then you have Chimichanga - a burrito that's deep fried, and smothered with chili and cheese, Chorizo - a spicy pork sausage, seasoned with garlic and red chili, Cilantro - a pungent green herb used in salsas, Empanada - a turnover, filled usually with a sweetened meat mixture or fruit, Enchiladas - corn tortillas filled with meat, beans or cheese, and either rolled, or stacked, and covered with chile sauce and cheese, Fajitas - strips of grilled steak or chicken that come with tortillas, sauteed peppers and onions, and other side dishes to make do-it-yourself burritos.

Some other loved preparations include Flan - caramel custard dessert, Flautas - tightly rolled, fried to a crunch, enchiladas, Frijoles (beans), Guacamole - mashed avacado, usually with chopped onion, tomatoes, garlic, lime and chile, Huevos Rancheros - corn tortillas, topped with eggs, usually fried, smothered with chile and cheese, Jalapenos - small, fat chiles, very hot, frequently used in salsa.

Then there is Menudo - a soup made with tripe and chiles (known as "breakfast of champions"), Nachos - tostadas topped with beans, melted cheese, sliced jalapenos, sometimes served "Grande" with ground beef, or shredded chicken, guacamole and sour cream, Natilla - soft custard dessert, Pico de Gallo - salsa with chopped fresh chiles, tomatoes, onions and cilantro, Posole - a thick stew made with hominy corn simmered for hours with red chile and pork.

Finally, you have some really exotic stuff like Quesadilla - a turnover made of a flour tortilla, filled with cheese or other ingredients, then toasted, fried or baked, Refritos - beans that have been mashed and fried, most often in lard, Salsa - generally an uncooked mixture of chile, tomatoes, onions, Sopaipilla - a puffed, fried bread, that's eaten split and filled with honey-butter, or sometimes stuffed with meat, beans, cheese and chile sauce, Taco - a corn tortilla either fried crisp, or just softened, and filled with meats, cheese, or beans, and fresh chopped lettuce, onions and tomatoes and Tostadas which are corn tortilla chips, also, a open face corn tortilla covered with refried beans, salsa, cheese, and chopped lettuce and tomato.

New Mexico Food

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