Food For Thought

What is the purpose of National Food Month?

Food is not just a necessity; it is often a celebration of cultural diversity and a source of joy for many people around the world. While we can appreciate different cuisines every day, there are specific days dedicated to celebrating and honoring various national foods. These national food days are a way to highlight and showcase the culinary delights of different cultures.

So, what are the national food days?

National food days are dedicated days throughout the year that celebrate and promote specific national dishes or ingredients. On these days, food enthusiasts, communities, and even entire nations join together to showcase their culinary heritage and share their love for a particular food.

July Monthly Food Holidays

July is National Blueberry Month

Did you know that blueberries are one of the healthiest fruits for you? Blueberries are rich in antioxidants, full of vitamins and minerals, and help manage cholesterol, blood sugar, and blood pressure. Also, one large handful (1/2 a cup) of blueberries contains just 44 calories.

Blueberries are the perfect snack. They make the best pancakes, the tastiest, most refreshing smoothies, they’re juicy, they’re sweet, and they’re just so poppable. And of course, they also make the best desserts, and these Blueberry Crumb Bars are proof of that!

How to Make Blueberry Crumb Bars

Ingredients

• 3 cups (390g) all-purpose flour (spoon and level)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup (226g) unsalted butter, chilled and cut into cubes

Filling

• 1 Tbsp (9g) cornstarch
• 1/2 cup (100g) granulated sugar
• 1 1/2 Tbsp (22ml) lemon juice
• 4 cups (538g) fresh blueberries, at room temperature (If you use frozen blueberries, you must drain them completely, so that they do not cause the bars to be soggy).

Instructions

1. Preheat the oven to 375 degrees F. Butter a 9×13-inch baking dish (also line with parchment and butter parchment if you’d like to lift them out easier), set aside.
2. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
3. In a small mixing bowl, whisk together egg and vanilla until combined.
4. Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
5. Press 1/2 of the mixture evenly into the prepared baking dish.
6. In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
7. Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.
8. Sprinkle remaining crumb mixture over the berry layer.
9. Bake in a preheated oven for about 38 – 42 minutes until the top is golden brown.
10. Allow to cool for about 20 – 30 minutes before cutting into squares.
11. Store cooled bars in an airtight container in the refrigerator (rewarm in the microwave for 10 – 15 seconds if desired).

You could easily change up this recipe by using another fresh berry. To make the filling more lemony, add the zest of one lemon.

https://www.cookingclassy.com/blueberry-crumb-bars/

July is National Baked Bean Month

Honey Chipotle Baked Beans

This easy Honey Chipotle Baked Beans recipe is a unique and delicious addition to BBQs, potlucks, picnics, and game day watch parties. So full of delicious flavor!

Ingredients

• 1/2 cup minced shallots or onion
• 1 tbsp ground cumin
• 2 large garlic cloves, minced
• 1/2 cup tomato puree
• 1 tablespoon canola or olive oil
• 1/4 cup honey
• 1/4 cup cider vinegar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1/4 tsp salt
• 2 chipotle chiles (from a can in adobo sauce – or just 1 chile with some adobo sauce, to taste)
• 2 – 28-oz cans baked beans, both drained of liquid from the top of the can after first opening

Instructions

• Preheat the oven to 300°.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
• Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

What to Serve with Baked Beans

The beauty of baked beans is that they go with almost anything but especially BBQ. I love to pair this baked beans recipe with smoked meats such as smoked pork chops. Hot dogs and baked beans are an American classic and macaroni salad, corn bread or corn on the cob are perfect side dish complements.

July is National Hot Dog Month.

Cheesy Bacon Beef Hot Dogs

The dog days of summer call for Cheesy Bacon Beef Hot Dogs. Who can resist this heavenly hot dog?  Made with a quick cheese sauce, some crisp bacon and then, get those dogs on the grill!

Ingredients

• 8 slices cooked bacon, crumbled
• 8 hot dogs
• 8 hot dog buns, butter them first if you like

Instructions

1. Place grated cheese in a medium saucepan over medium-low heat. Stir in milk. Continue stirring, adding more milk as necessary, until the cheese sauce is melted completely and you’ve reached desired consistency. (NOTE: sauce will thicken and harden as it cools).
2. Grill hot dogs and buns until dogs are nicely charred on the outside and buns are golden brown (butter the buns first if preferred). Place on buns and top with crumbled bacon.

July is National Peach Month. 

Warm Raspberry Peach Cobbler Recipe with Crunchy Pecan Topping

This Peach Cobbler Recipe has just enough sweetness without taking away the flavor of the summer fruit. A crunchy top makes it the best peach cobbler you’ve had!

Ingredients

• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon cinnamon
• large pinch of salt
• 1/4 cup chopped pecans
• 1/4 cup unsalted butter (cut into 16 cubes)
• 6 peaches (peeled and sliced into thick wedges (6-8 slices per peach))
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 teaspoon vanilla extract
• 2 pints fresh raspberries

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix together brown sugar, flour, oats, cinnamon, salt and pecans. Add butter and, using your fingers, “pinch” butter into the mixture until butter is the size of peas.
3. In a separate large bowl, mix together peaches, lemon zest and juice, cornstarch and vanilla. Gently stir in raspberries.
4. Place peach mixture in an 11×7 baking dish lightly greased with cooking spray. Sprinkle topping over peach mixture in pan.
5. Bake for 30 minutes or until the top is golden brown, and the cobbler is hot and bubbling. Serve immediately or at room temperature, preferably with vanilla ice cream.

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle and these recipes. She’s a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Below are other foods that are part of July’s National Food month, so choose one or more, and celebrate by creating or indulging in your own culinary masterpiece.

• National Culinary Arts Month
• National Grilling Month
• National Horseradish Month
• National Ice Cream Month

National Picnic Month