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Nov. 20, 2006

Thanksgiving treats out of this world - er, country

by Priyanka Gokhale, Online Editor-in-Chief
It's almost Thanksgiving, and to some Blazers, that means customary fare like turkey, sweet potatoes and pumpkin pie. But many Blazers with roots in foreign countries enjoy traditional foods from their home countries on turkey day. If you're bored of the same-old dishes each year, surprise your family and friends with an these exotic entrée from one of these countries!

Honduras
Sophomore Susan Toro-Fonesca, whose family is originally from Honduras, says that her family eats a mix of traditional "American" Thanksgiving food and food from Honduras on Thanksgiving. "Sometimes, we eat patties. We eat rice, potatoes, salad and vegetables," she says. "Sometimes [we eat] turkey, too." For an interesting Honduran dessert to end the meal, try Honduran baked bananas.

Makes 12 servings

Kitchenware:
- 7 x 11 baking dish
- Small bowl


Ingredients:
- 1/4 cup softened butter
- 1/3 cup brown sugar
- 1/4 teaspoon ground cloves
- 1 1/12 teaspoons orange juice
- 6 bananas peeled and cut in half lengthwise
- 1/3 cup shredded coconut


Preparation:

1. Preheat oven to 375°F.
2. In a small bowl, mix the butter and sugar.
3. Stir in cloves and orange juice until smooth.
4. Place bananas in the baking dish and spread the butter mixture evenly over top.
5. Sprinkle the bananas with coconut.
6. Bake for 10 minutes, and serve hot.


Recipe courtesy of allrecipes.com

Creole
For sophomore Hailey Gordon, Thanksgiving means an eclectic mix of foods and flavors. Though Gordon's parents hail from Texas and Louisiana, they are French-Creole, so traditions from both sides come together on the big day. Many of Gordon's cousins are from the Dominican Republic, and they bring traditional Spanish foods to the table. "We all get together and they bring their different foods," says Gordon, who recommends gumbo – a hearty Louisiana soup.
Gumbo is a hearty soup that is easy to make and sure crowd-pleaser.
<i>Photo courtesy of Chef Eddie's Magnolia Grill</i>
Gumbo is a hearty soup that is easy to make and sure crowd-pleaser. Photo courtesy of Chef Eddie's Magnolia Grill


Makes 8 servings

Kitchenware:
- Large soup pot


Ingredients:
- 3 tablespoons butter
- 1/4 chopped green pepper
- 1 1/2 cups okra in 1/2 inch cubes
- 1/4 chopped onion
- 1 quart canned chicken broth
- 2 1/2 cups canned tomatoes
- 1 small bay leaf
- 1 tablespoon minced parsley
- 1 cup finely diced, cooked chicken


Preparation:

1. Simmer butter, green pepper, okra and chopped onion in pot until soft.
2. Stir in chicken broth, tomatoes and bay leaf.
3. Boil gently for 15 minutes.
4. Remove from heat and add parsley and cooked chicken.


Recipe courtesy of cooks.com


China
Junior Jonathan Ung's parents are both Chinese but were raised in Vietnam, so their cooking is a fusion of both cuisines. On Thanksgiving, Ung says that his family eats some more traditional dishes but also typical Asian dishes, like the ones they eat on birthdays. "It's a mix," he says. "Sometimes we eat turkey, and then it's like the rest is Asian stuff." One of the staples in their dinner is fried rice with a variety of different vegetables. This fried recipe is only the basic skeleton – add in vegetables or meat as you wish.
Fried rice can be modified to suit any palate and table, which makes it the perfect side dish. <i>Photo courtesy of Delia Online</i>
Fried rice can be modified to suit any palate and table, which makes it the perfect side dish. Photo courtesy of Delia Online


Makes 4 to 6 servings

Kitchenware:
- Wok (a Chinese flat-bottomed cooking vessel)
- Spatula


Ingredients:
- 4 cups cold cooked rice
- 4 tablespoons oil
- 3 beaten eggs
- 1 teaspoon salt
- Pepper to taste
- 1 finely chopped scallion


Preparation:

1. Break rice apart with hands.
2. Heat oil on high flame in the wok.
3. Add rice and stir-fry rapidly, turning a spatula through to make sure it is evenly heated.
4. Make a well in the center of the rice, and pour in the beaten eggs.
5. Stir eggs in the center until they are scrambled and then mix the rice and eggs together.
6. Add salt and pepper
7. Stir fry for 30 seconds.
8. Add scallion and serve.


Recipe courtesy of about.com


Dominican Republic
In some families, Thanksgiving fare consists mainly of food from the homeland, as is the case with junior Katty Olivo, whose parents are from the Dominican Republic. "We have the turkey, but everything else is more Spanish, like rice and stuff," Olivo says. On turkey day, her family eats arros, a traditional chicken dish, and Olivo's personal preference – wraps called empanadas.

Empanadas, a fried treat from the Dominican Republic, will add some new flavors to your meal. <i>Photo courtesy of Papa's Empanadas</i>
Empanadas, a fried treat from the Dominican Republic, will add some new flavors to your meal. Photo courtesy of Papa's Empanadas

Makes 12 servings

Kitchenware:
- Electric mixer
- Plastic wrap
- Pan (for cooking)
- Pan (for frying)
- Fork
- Serving dish lined with paper towels


Ingredients:
For dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup vegetable oil
- 1 cup warm water
For Filling
- 1 pound cooked shredded chicken
- 1/2 medium onion, diced
- 1/2 green bell pepper, diced
- 3 garlic cloves, crushed
- 1/8 cup chopped fresh cilantro
- 1/8 cup sliced green olives
- Salt and Pepper to taste
- 1 tablespoon tomato paste
- 1 package Goya Sazon with annatto (Spanish seasoning, found at your local Latino market)
- 1 cup vegetable oil


Preparation:

1. Combine all dry ingredients for dough in electric mixer and add all wet ingredients for dough.
2. Mix dough ingredients for 3 minutes, or until well-combined.
3. Knead dough for 3 minutes.
4. Divide dough into 12 pieces and roll into 4 inch circles.
5. Plastic wrap dough and let it sit for 15 minutes.
6. Sautee shredded chicken in 2 tablespoons of the oil.
7. Add remaining filling ingredients (except remaining oil) and let cook for 10 minutes. Stir occasionally.
8. Let filling mixture cool.
9. Pre-heat remainder of oil in a frying pan at a medium temperature.
10. Place 2 tablespoons of the filling into a dough circle and seal the edges with a fork.
11. Fry for 5 minutes on each side and place on serving dish.
12. Fry each empanada the same way.


Recipe courtesy of cooks.com




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  • alaiyah (View Email) on November 21, 2006 at 2:16 PM
    I think that honduras food look good but do not taste good. How should I know.
  • bahamamama on November 30, 2006 at 12:14 PM
    Ohh! We had that creole dish for our thanksgiving! Man I love okra soup.
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